[Publib] Re: Librarian knowledge

[Backwage at aol.com]

In a message dated 5/25/2009 10:22:12 A.M. Pacific Daylight Time,  
turnermalibmba at yahoo.com writes:

Do you  think Anheuser Busch wound up in St. Louis by  accident?


Beneath the city are limestone caves which the early St. Louis brewers used 
 to finish their lager beers; they were using lager yeasts, which require 
cool  temperatures and cannot tolerate temperature fluctuation.  Brewers of 
ales  would have had no such problem.  Germans drank both ale and lager 
beers,  but lagers were preferred in America, and especially during the long warm 
 season.  And you know how hot it gets in St. Louis in the summer.
 
Limestone is also a good indication that the area has iron-free water,  
which is essential for any type of fermentation and/or distilling.  
 
I used to make very nice ales in all weather but had to ferment my lagers  
in a refrigerator set to 38 degrees F.  At that level it took three months  
for the yeast to flocculate (settle) and the beer to finish.  Commercial  
brewers do it much faster by omitting the last carbonization phase--they 
simply  inject CO2 into the finished product.  
 
One reason why American lagers taste so bland is that the brewers could not 
 resist the temptation to use corn along with barley in their brewing.  
Corn  is cheaper, and God knows, more available in the midwest.  Your customary 
 American lager is composed of 60% or more corn product, though rice is 
also  used.  If you want to taste a rice beer, drink the Japanese Sapporo or  
Kirin drafts; if you want to know what corn is like, drink Busch or Pabst.  
 
If you want to know what St. Louis is like, put a damp cloth on your head  
and stand on the grill of a hot barbeque.  
 
M. McGrorty
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