Pro-level shjt right hereWe have at least one keg of homebrew flowing through a jockey box every tailgate. Depending on style, we may also have an randalizer stuffed with fresh hops, citrus, other aromatics to give us two varieties.
So basically because they ferment it, it doesn't matter that the source was HCFS instead of sugar? No, not buying that.That food babe blog post on HFCS in beer has been roundly debunked. Any added sugars would be fermented by the yeast and not remain in the finished beer. http://blog.timesunion.com/beer/debunking-8-beers-that-you-should-stop-drinking-immediately/
That **** is expensive though. It's amazing don't get me wrong but if I'm slamming beers before a football game coors is the way to go.So many Coors drinkers in here. That just bums me out. You deserve better people.
Sunshine Wheat, Upslope Lager, Dry Dock Amber Ale, Breckenridge Agave Wheat... this is Colorado, we've got too good of beer to settle for macro.
There aren't any legitimate sources stating that Coors uses HFCS in their beer. They admittedly use corn as an adjunct, which is used in many beers. There are many forms of corn which don't include HFCS.So basically because they ferment it, it doesn't matter that the source was HCFS instead of sugar? No, not buying that.
Far and away Oskar Blues best beer.Mamas Yellow Pill
If they didn't use it, why wouldn't they just deny it?There aren't any legitimate sources stating that Coors uses HFCS in their beer. They admittedly use corn as an adjunct, which is used in many beers. There are many forms of corn which don't include HFCS.
Get out!Budweiser
Both.If they didn't use it, why wouldn't they just deny it?
And which is it - I thought in your last post you were saying it is okay because the HCFS ferments, but now you are saying there is no proof they use it?
Further research in to this topic proves their initial release was bull****. They don't use corn, they use a "liquid based corn adjunct that isn't HFCS". What the hell does that mean?Both.
HFCS hysteria is ridiculous to begin with. Even if they added it to beer, it would be metabolized by the yeast and wouldn't exist in the finished product. There isn't a reason for them to add it. Coors Light isn't a product like cider that is often backsweetened post fermentation. The alcohol in Coors Light would be more detrimental to your health than any alleged HFCS.
Secondly, Coors did respond and listed the ingredients in Coors Light. http://www.ctvnews.ca/mobile/busine...ingredients-revealed-for-first-time-1.1866132
That blog food babe also says that beer has glycol in it. Glycol is used in breweries to chill fermenters and beer and does not end up in contact with the beer. Beer production is regulated by the TTB. All of the ingredients have to be approved. There is quite a bit of information as to what can and cannot be in a commercial beer.
I have no dog in the fight. I don't drink Coors Light because I think that it is a ****ty beer. There are a lot of people out there who put out information that is either half true or patently false because they are pushing an agenda.
Correct. No way glycol comes into contact with the beer. Everyone would quickly develop kidney failure if it did.Both.
HFCS hysteria is ridiculous to begin with. Even if they added it to beer, it would be metabolized by the yeast and wouldn't exist in the finished product. There isn't a reason for them to add it. Coors Light isn't a product like cider that is often backsweetened post fermentation. The alcohol in Coors Light would be more detrimental to your health than any alleged HFCS.
Secondly, Coors did respond and listed the ingredients in Coors Light. http://www.ctvnews.ca/mobile/busine...ingredients-revealed-for-first-time-1.1866132
That blog food babe also says that beer has glycol in it. Glycol is used in breweries to chill fermenters and beer and does not end up in contact with the beer. Beer production is regulated by the TTB. All of the ingredients have to be approved. There is quite a bit of information as to what can and cannot be in a commercial beer.
I have no dog in the fight. I don't drink Coors Light because I think that it is a ****ty beer. There are a lot of people out there who put out information that is either half true or patently false because they are pushing an agenda.
I prefer Rochefort 10.St. Bernardus ABT 12 is perhaps the best beer ever made. Belgian Beer that is hard to find.
Not to belabor the issue but the brewer in me feels inclined to explain what they are talking about. It's corn starch that has been converted to sugar by enzymatic activity. Grains store the energy for the seed in the form of starch. When the grain or kernel of corn is planted, the growing process starts by enzymes converting the starch into sugar that is usable by the plant. The mashing process in brewing mimics this process. Corn does not have a lot of diastatic power (the ability to convert starch to sugar) so it is typical cooked to soften the kernel and to gelatanize the starches, making them easier to convert. Enzymes are then added, either by mixing the gelatanize corn with barley malt that has enough diastatic power to convert the starches in the barley and corn into sugars, or on an industrial scale, they add the enzymes themselves which do all of the work. Their "liquid based corn adjunct" is most likely corn starch that has been converted to sugar and is in liquid form after collection.Further research in to this topic proves their initial release was bull****. They don't use corn, they use a "liquid based corn adjunct that isn't HFCS". What the hell does that mean?
Yes, it is piss water. And highly processed piss water with bizarre additives that we don't understand at that.
http://www.thebeerbabe.com/2014/06/...ors-bow-to-blogger-pressure-list-ingredients/
This is the exact reason I have moved on from it.
"Most likely" is where your argument breaks down. They are intentionally obfuscating the truth. Why?Not to belabor the issue but the brewer in me feels inclined to explain what they are talking about. It's corn starch that has been converted to sugar by enzymatic activity. Grains store the energy for the seed in the form of starch. When the grain or kernel of corn is planted, the growing process starts by enzymes converting the starch into sugar that is usable by the plant. The mashing process in brewing mimics this process. Corn does not have a lot of diastatic power (the ability to convert starch to sugar) so it is typical cooked to soften the kernel and to gelatanize the starches, making them easier to convert. Enzymes are then added, either by mixing the gelatanize corn with barley malt that has enough diastatic power to convert the starches in the barley and corn into sugars, or on an industrial scale, they add the enzymes themselves which do all of the work. Their "liquid based corn adjunct" is most likely corn starch that has been converted to sugar and is in liquid form after collection.
Most likely is my opinion. Take off the tin foil hat. If you don't like their beer don't drink it but stop regurgitating false information."Most likely" is where your argument breaks down. They are intentionally obfuscating the truth. Why?
You have yet to provide anything that disputes it, so I am not sure why you keep attempting to defend it.Most likely is my opinion. Take off the tin foil hat. If you don't like their beer don't drink it but stop regurgitating false information.
So if I state that you like to toss Buffsurveyor's salad and you do not disprove it, it must be true? Good logic there.You have yet to provide anything that disputes it, so I am not sure why you keep attempting to defend it.
this and at home. Call me superstitious but it's working so far.I only drink Buff Gold when tailgating outside Folsom. Go Buffs!!
Dude... I am not sure what else to tell you.So if I state that you like to toss Buffsurveyor's salad and you do not disprove it, it must be true? Good logic there.