5 ms·

Brewdog got lambasted for using another brewery's excess capacity (I think it was Meantime) because people felt that it was less authentic since it "wasn't bein

Brewdog got lambasted for using another brewery's excess capacity (I think it was Meantime) because people felt that it was less authentic since it "wasn't being brewed by Brewdog". While I don't necessarily agree with this, I thought it was relevant to your comment.

themartorana 11y ago
Yeah, it's a silly line, like saying your code isn't authentic if you didn't own the laptop you wrote it on. It's funny the things people will find to pass judgement on.
- dbcooper 11y ago
  Yeast contamination can be an issue, as can water sourcing.
  - themartorana 11y ago
    Well yeah, that's why you use a well-run brewery until you can afford the upkeep of your own. Besides, Meantime is a great brewery. I doubt those concerns - while legitimate - were high on the list with that brewery.
    - HerpDerpLerp 11y ago
      Was a great independent brewery now a SABMiller profit center. http://www.bbc.co.uk/news/business-32747973 http://www.bbc.co.uk/news/business-32747973
  - e12e 11y ago
    I think water (assuming the brewery is competent/has decent quality control) is a big issue wrt resulting taste. Anything we drink is mostly water after all. This is the only explanation I have for why all the "Japanese" beers one can get outside of Japan taste so awful -- they're all produced on license -- and I assume the recipes are the same. Note I'm talking about industrial beers here -- so hardly the best beers in the world -- but I still think they taste markedly better if you get them in Japan. Could be a consequence of rosy memories, of course.
    - ryanbrunner 11y ago
      The really excellent homebrew site brulosophy focuses on doing triangle tests to determine which factors have the strongest influence on the resultant beers - while a shocking number of things they've tested don't reliably produce a noticeable change in the finished product, water chemistry was one of the few where there was a reliably significant difference. http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/ http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-m...

themartorana 11y ago

Yeah, it's a silly line, like saying your code isn't authentic if you didn't own the laptop you wrote it on. It's funny the things people will find to pass judgement on.

dbcooper 11y ago
Yeast contamination can be an issue, as can water sourcing.
- themartorana 11y ago
  Well yeah, that's why you use a well-run brewery until you can afford the upkeep of your own. Besides, Meantime is a great brewery. I doubt those concerns - while legitimate - were high on the list with that brewery.
  - HerpDerpLerp 11y ago
    Was a great independent brewery now a SABMiller profit center. http://www.bbc.co.uk/news/business-32747973 http://www.bbc.co.uk/news/business-32747973
- e12e 11y ago
  I think water (assuming the brewery is competent/has decent quality control) is a big issue wrt resulting taste. Anything we drink is mostly water after all. This is the only explanation I have for why all the "Japanese" beers one can get outside of Japan taste so awful -- they're all produced on license -- and I assume the recipes are the same. Note I'm talking about industrial beers here -- so hardly the best beers in the world -- but I still think they taste markedly better if you get them in Japan. Could be a consequence of rosy memories, of course.
  - ryanbrunner 11y ago
    The really excellent homebrew site brulosophy focuses on doing triangle tests to determine which factors have the strongest influence on the resultant beers - while a shocking number of things they've tested don't reliably produce a noticeable change in the finished product, water chemistry was one of the few where there was a reliably significant difference. http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/ http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-m...