![]() Whether you’re choosing artisanal products from Europe or beers produced in your neck of the North American woods, the odds are in your favour that you’ll be getting beer made with ingredients of the highest quality.Īnd not only of the highest quality but, increasingly, local. But aside from a belated nod to craft brewers and the Germans, she concludes that “if you decide to drink beer, you are definitely drinking at your own risk for more reasons than just the crazy ingredients that could be in them.”Īddressing one of Food Babe’s main concerns – the use of GMO adjuncts, particularly corn, by many of the large brewing conglomerates – is fairly straightforward: stop drinking mass-produced beer and head in search of your closest craft brewery. She takes particular umbrage at the paucity of information on the labels – an issue I think merits debate. I’ll address one of those articles here – Food Babe’s “ The Shocking Ingredients in Beer” – mainly because it just made its second appearance in as many months on friends’ Facebook feeds.įood Babe is “hot on the trail to investigate what’s really in your food.” With her article on beer, she turns up all manner of scandalous brewing transgressions, from GMO ingredients and high fructose corn syrup to harmful food colouring additives. Wait, fish bladder in my beer? The very notion of it has spawned (ahem) a spate of articles expressing righteous indignation at breweries for lacing their beer with, well, fish guts. ![]() To round up these reluctant yeasts, some brewers historical and contemporary turn to isinglass to perform the feat. (A highly flocculant yeast strain is one that drops out of suspension quickly). But Irish moss doesn’t aid in clearing yeast strains that don’t flocculate well. Irish moss combines with haze-forming proteins, and precipitates out of the beer. Irish moss is actually seaweed, a red alga that we also know as carrageenan. Like many homebrewers, I added a smidgeon of Irish moss toward the end of the boil so that the beer will be relatively clear when I bottle it. With the cocoa nibs and peanuts I’ll add to the fermenter, the beer is no poster child for the German Reinheitsgebot (Purity Law), but at least I got the peanuts from the local farmers’ market. ![]() Last night I finally got around to brewing my chocolate peanut porter.
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