1967redrider wrote: ↑Thu Mar 04, 2021 2:40 am
WillyCamaro wrote: ↑Thu Mar 04, 2021 2:35 am
I've been noticing, more and more of late, that there is a bunch of new, non-% beers, hitting my local store shelves. And not cheap horse water, they are all high-end brews.
Last time I read up on said subject, the brewers have been working hard on there techniques, trying to bring quality 0%'s, to the market.
And it's good news for guys like me; meds and beers, no mixie...
If there's a market, someone will make it, Willy. I've seen some local craft beer makers dabbling in the 0% realm too.
Yesir mate, and that sounds awesome!
Biggest problem a brewer has, when he uses normal methods to remove the alcohol, is that it makes the beer watery and crappy.
They have to develop a entirely new method of brewing, make it 0% from the get-go.
Normal method: Heat the beer till you kill the %. Problem is, stated before.
Dang! All this talk of beer n' food is making me thirsty. Going to treat myself to a pack of, I don't know what yet... Choices.
Grolsch is supposed to be really good.
I like Coors Edge, Heineken is fine, O'Douls is quite tasty.
There's Becks, Clausthauler, Bud Wiser. And how many more I can't remember at this moment.
Yikes, what to chose...
