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  • #16
    That witbier sounds great Forrest! I've been enjoying a witbier that Holgate brewery makes, it's not bad at all. The IPA sounds dangerous! I like some IPA's but I have to be in the mood for that crazy hit of hops! I tried a saffron beer the night that was supprisingly good.

    Jbrewster I would love to try some mead, I'm really curious now. I might have to try and find someone in melbourne that brews it and give it a go. The orange blossom one sounds amazing!

    this is my new world pale ale from the other day!
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    • #17
      I don't like beer, but I've home brewed some cider, ginger beer and lemonade.

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      • #18
        Originally posted by taco View Post
        I don't like beer, but I've home brewed some cider, ginger beer and lemonade.
        Aren't you afraid your Australian passport will get revoked for admitting that?

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        • #19
          The vast majority of Australian's don't drink what I would consider beer, Vinitasse...

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          • #20
            Originally posted by MrJack View Post
            The vast majority of Australian's don't drink what I would consider beer, Vinitasse...
            Good thing my question wasn't directed at you then dontcha think?

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            • #21
              Whoever it was directed at, I agree wholeheartedly MrJack... A friend of mine used to work at sugar australia and their largest client was CUB. Sugar has no place in beer! No wonder that stuff gives you hangovers that could kill a horse. Their beers go from mash to bottle in a few days, scary.

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              • #22
                Mainstream Australian beers are bloody awful. Thank goodness for the many micro breweries that are changing all that. It's no different to coffee. We used to drink rubbish but now we are among the best roasters in the world.

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                • #23
                  Yep, it's amazing to see the turnout to events such as GABS (Great Australian Beer Spectapular) supporting Australian craft beer. Some brilliant micro breweries and craft beer pubs/bars around nowadays. We're a bit spoilt in Melbourne...

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                  • #24
                    Hey Joe when I was living at home a long time ago my mum apparently hid a 6 pack of Coldies I has (she doesn't drink) and last year was visiting and my mum sheepishly came out with the 6 pack she had hid and gave them back to me.... It was nice of her, but she hid them 13 years ago!! The light golden colour was now a dark Amber/brown... I thanked her and threw them out. Wasn't game to try them����

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                    • #25
                      Originally posted by forrest View Post
                      ... A friend of mine used to work at sugar australia and their largest client was CUB. Sugar has no place in beer! No wonder that stuff gives you hangovers that could kill a horse. Their beers go from mash to bottle in a few days, scary.
                      Your friend may not have realised that CUB is a big player in the cider and ready-to-drink market. Methinks that's where most of the sugar goes.

                      Gonzo

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                      • #26
                        Well they do use sugar for brewing but sugar is made up of fructose and glucose ( dextrose ). they generally just use Dextrose ( Glucose ) for beer. In most cases they separate the glucose from the fructose for brewing. It's most likely the preservatives that give you the hangover. My German and Irish ancestors would be turning in their graves at the thought of preservatives in beer! I still don't understand why in Australia they use preservatives in beer and wine.
                        Last edited by dans1982; 3 October 2014, 12:13 AM.

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                        • #27
                          The original German Beer Purity Law (Reinheitsgebot) originally only allowed for the following: Water, Barley and Hops to be used in the production of beer. This law was later amended to: Water, Barley Malt and Hops. As recently as 1993 the rules were again changed and now permit Yeast (originally excluded only because they had no idea it played any role), Wheat Malt and... yes... even Cane Sugar. So... sugar does play a role in modern beer production and as for preservatives, the primary reason Malt was included in the original Purity Law is that Malt is not only a flavouring agent, it is a very strong natural preservative as well. As for preservatives in wine... hate to break this to you but there are VERY FEW wines made in the world without the addition of a preserving agent/antioxidant of some kind (usually potassium metabisulphite) and before you get your knickers in a twist, it might surprise you to know that sulphites occur naturally, to some degree, in ALL wines.

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                          • #28
                            In my opinion the single reason why Australian mainstream beers are what they are is because of sugar (thin & tasteless). They can still advertise it as 'natural' while throwing cane sugar into the mix. When VB cuts the alcohol percentage to save on tax... you can bet they cut down the malt content of their brew. For the homebrewers, try comparing the kit and kilo of cane to a kilo of malt extract. Even better go allgrain! Other countries have 'adjunct lagers' but at least they use rice or corn which keeps some body in the brew!

                            Also as far as I know beer never has preservatives. Before fermenting the whole lot is boiled. After fermentation there is alcohol, hops and yeast around to take care of anything. Despite this the big name breweries pasteurise their beer anyway for a consistently bland flavour.

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                            • #29
                              My knickers in a twist? Are you for real? Do you have a brewing story to add Vinitasse?

                              Don't get me wrong I love Australian wines but unless I'm blind they all list list preservatives on the bottle as do mainstream beers. Drink french, Italian, south African, ect wine they do not. In European countries try are not allowed to add them to beer either.

                              Now can we get back to sharing brewing stories?

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                              • #30
                                Originally posted by dans1982 View Post
                                My knickers in a twist? Are you for real? Do you have a brewing story to add Vinitasse?

                                Don't get me wrong I love Australian wines but unless I'm blind they all list list preservatives on the bottle as do mainstream beers. Drink french, Italian, south African, ect wine they do not. In European countries try are not allowed to add them to beer either.

                                Now can we get back to sharing brewing stories?
                                Hate to burst your bubble Dans, most wines (including Italian and French) nowadays contain added as well as natural sulphites, all part of the quality control process.

                                The fact is that European wine makers are not required by law to list chemical preservatives (sulphites) on the label.
                                Last edited by Yelta; 3 October 2014, 09:56 AM.

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