🚀 go-pugleaf

From article <1992Jul27.025759.27545@sifon.cc.mcgill.ca>, by 13r43@math.ucrf.edu:
> In article <BABY.92Jul24111221@watson.info.polymtl.ca> baby@info.polymtl.ca  
> (Philippe Grant) writes:
>> In article <920723292@veietto.uucp> fveillet@veietto.uucp (Francois  
> Veillette) writes:
>> 
>>    From article <1992Jul22.204356.27871@spxtech.qc.ca>, by  
> steven@spxtech.qc.ca (Steven C. Potter):
>>    >     How do Breweries get away with calling a bottled beer "Draft"?
>>    >    (Labatt)
>> 
>> Easy.  Regular bottled beer is pasteurized.  Draft beer isn't.  Notice that
>> "genuine draft" beers are always sold from a fridge.
>> 
> But what does "draft" mean ? 
> If you go into a bar, and ask for a "draft beer", you mean you want the  
> barperson to draw you a beer from the keg/barrel. 
> "Draft beer in a bottle" is an oxymoron.
> 
> If you sell pasteurized beer in a keg, that would still be "braft beer".
> 

  "draft" means a beer that is "drawn" through a tap - i.e.from a keg or
  barrell. 

  Bottled beer can not be "draft"!
  
  Even if the exact same beer from the same brewed batch is bottled as
  well as kegged, the bottled beer is still not "draft" it is "bottled".

  This is typical of the Big breweries. The more confused the consuming
  public are - the less they will know what the breweries are doing to
  the product.

  Even "draft" is really a kind of misnomer because the beer isn't "drawn"
  anymore (i.e. from a hand pump for example) it is force fed under back
  pressure from CO2 tanks. The tap on the bar is little more than a valve.

  If we wanted to get serious we could also point out that a barrell is not
  a keg; we could also point out that what is sold as "Beer" in North America
  is made from Corn Sugar and NOT from Barley!

  Another point to note: The less a person tastes in a beer the less likely
  he/she is to be offended by the flavour. This means more people can drink
  it : more can be sold : more can be produced : lower production costs :
  more profit. They do this by:-

       1) Using sugars with less flavour (e.g. corn sugar)

       2) High levels of carbonation (gas bubbles have less flavour
          on the surface of the tongue than liquid!).

       3) Cooler serving temperatures (colder substances cannot be tasted
          on the tongue AND cooler temperatures enables more CO2 to be
          crammed in!)

 Contrary to common belief in North America, Good Pubs in England DO NOT
 serve their beers and Ales at room temperature - they serve them at 
 cellar temperature (about 50-55 degrees farenheit). Refrigerating beers
 to just above freezing prevents people from really tasting them.

 Try this experiment with your favourite "brew":-

 Remove the bottle cap/open the can.
 Pour it into a wide-necked glass.
 Let it stand until it reaches about 60 degrees farenheight or warmer.
 Now taste it.

 Different?

 Incidently, "keg" beers, especially in North America, may be pasteurised
 too.

-- 
  ///==================================================================\\\
  ||| Steve Potter:         steven%spxtech@CAM.ORG                     |||
  ||| Expertise/Experience: Computer Systems Engineering / Real Ale /  |||
  |||                       Politics in Education in Quebec            |||