To: mamelukesabre
The problem with all the faux beer recipes isn't that the results taste bad ~ frankly, being an old Rolling Rock fan, I'm here to tell you there's more to it than taste ~ the big problem is the manufacturers inevitably pour malt barley flavor in to improve sales.
That's where they lose every last single Celiac or gluten intolerant (3.4% of the population) person in the country.
12 posted on
06/10/2009 8:11:16 PM PDT by
muawiyah
To: muawiyah
Dang, I’m sittin here drinking Rolling Rock! It is a good beer, isn’t it.
parsy, who is going for another
19 posted on
06/10/2009 8:18:00 PM PDT by
parsifal
("Knock and ye shall receive!" (The Bible, somewhere.))
To: muawiyah
What do you define as “faux beer recipe”?
20 posted on
06/10/2009 8:18:30 PM PDT by
mamelukesabre
(Si Vis Pacem Para Bellum (If you want peace prepare for war))
To: muawiyah
I hate to break this to you, but maltiness is one of the flavors that beer ought to have. A good beer balances malt and hops. Malted barely is also one of the key ingredients in beer. The enzymes in malted barely convert starches in the grains (wheat, barley, rice, or whatever) into the maltose that the wee little yeastie beasties so love.
52 posted on
06/11/2009 12:09:27 AM PDT by
Redcloak
("Oh, bother!" said Pooh, as he chambered his last round.)
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