What about someone who enjoys a nice autumnal mead?
I think we know what happens to those guys.
What about someone who enjoys a nice autumnal mead?
I think we know what happens to those guys.
H
- The "Corn Syrup" that Miller and Coors brew with is almost 100% glucose. Not to be confused with High Fructose Corn Syrup, which is about half glucose and half fructose (like table sugar)
- AB knows that consumers have heard evil things about High Fructose Corn Syrup (most of that evil is FUD, but different topic).
- AB thinks you are too stupid to know the difference between HFCS and the glucose syrup that Miller/Coors brew with.
- They also think you are too stupid to ponder that these are fermentable ingredients that don't survive into the final product. Yeast consume them to produce alcohol.
- No brewer uses HFCS as a fermentable ingredient, probably because of cost. Glucose corn syrup is an input into the production of HFCS. No brewer would pay for the extra processing it takes to make HFCS, only to turn around and feed it to the yeast. Might as well feed them glucose and save money.
- Rice and corn serve the role of "adjunct" fermentables. These ingredients don't contribute to the flavor of the beer, but yeast still eat them to produce alcohol.
- When you consider that definition, it is puzzling that one brewer would claim its beer is superior to another because of its adjunct ingredients.."Hey, our ingredient that doesn't add any flavor... well, it is way better than your ingredient that doesn't add any flavor".
Every once in a while on CF, somebody makes a post that is clearly stated and informative. I've never been one to do that but you pulled it off. I actually learned something today.H
- The "Corn Syrup" that Miller and Coors brew with is almost 100% glucose. Not to be confused with High Fructose Corn Syrup, which is about half glucose and half fructose (like table sugar)
- AB knows that consumers have heard evil things about High Fructose Corn Syrup (most of that evil is FUD, but different topic).
- AB thinks you are too stupid to know the difference between HFCS and the glucose syrup that Miller/Coors brew with.
- They also think you are too stupid to ponder that these are fermentable ingredients that don't survive into the final product. Yeast consume them to produce alcohol.
- No brewer uses HFCS as a fermentable ingredient, probably because of cost. Glucose corn syrup is an input into the production of HFCS. No brewer would pay for the extra processing it takes to make HFCS, only to turn around and feed it to the yeast. Might as well feed them glucose and save money.
- Rice and corn serve the role of "adjunct" fermentables. These ingredients don't contribute to the flavor of the beer, but yeast still eat them to produce alcohol.
- When you consider that definition, it is puzzling that one brewer would claim its beer is superior to another because of its adjunct ingredients.."Hey, our ingredient that doesn't add any flavor... well, it is way better than your ingredient that doesn't add any flavor".
Now Smirnoff is advertising that make their vodka with only non-GMO grain.