So my aunty tells me today one of the Grolsch execs is a friend. He proudly tells her they get “fresh yeast” every two weeks. Yea, with all the crap they add it goes nuts after the second batch. Local brew pub has been nursing the same strain for 25 years… wit REAL beer it’s doing just fine…
But don’t you KNOW!?!?!?! Fresh is BETTER!
I am a fan of Grolsch because the drunks on the train usually drink that, and then leave the bottles lying around, so I take 'em home and bottle with them and the flip-top means I don’t have to buy crown caps anymore. Only problem is the green glass. Boo.
Just curious, what ‘crap’ do they add? I was told that Grolsch is one of the few non-german beers that adheres to the reinheitsgebot, meaning it would be made with only barley, hops, water, and yeast. Not a huge Grolsch fan, but I’ll take that over most American beers.
The Reinheitsgebot has been repealed.
Is that kinda like the old hamburger shop not changing their deep fry grease for 25 years? 
Seriously, without a really knowledgeable person and a highly technical lab I’m not sure how they could pull that off.
They filter it daily and top it off when needed with fresh oil…
I have some OLD Grolsh bottles that are actually brown. These are not the ez-cap bottles, but ones I inherited from a friends father who used to brew. They still had labels on them and everything.
Don’t know when they switched to green, but other than color the bottles are identical.
They used to put the Autumn Amber in brown swing-tops, but I haven’t seen that in a long time.
Yeah, I’ve got a couple of their brown swing-tops that are (except for the color, obviously) identical to all the “greenies” of theirs I have. Even have the “Grolsch” labelling on the top.
A friend found a case of brown Grolsch swingtops in a wooden case with wrought iron hinges and latch at a garage sale. He bought it for me for $2!
They could be from Autumn Amber. They had small green labels on the neck and that was it. It don’t recall if the labels even said “grolsch”, but the ceramic stoppers do.
I’m a geek for old bottles. What can I say?
That may be true, but it’s still displayed proudly in Germany!
Well, the temptation is proving too great. Export beers now regularly contain adjuncts.
Really? Do you know which beers? I don’t really drink much imported beer because its usually old and in green bottles. But there are a few (Augustiner Helles, St. Georgen kellerbier, for example) that I will buy, but I highly doubt they have adjuncts in them. I like the Reinheitsgebot simply because I am one of those weirdos who likes to define things. I like beer made from ‘beery’ ingredients. I don’t like fruit or peanut butter, or whatever else in my beer. So, the reinheitsgebot fits my tastes! People can put what they like in their drinks, but to me, beer is malt, hops, and water!
So I guess your not big on Belgian beers? :
oh and you can’t make beer without yeast…
I like some belgian beers. I actually like kriek alot, but wouldn’t put it into what my idea of 'beer ’ is.
I left out yeast because when the reinheitsgebot was written people didn’t know about yeast yet, therefore yeast was not included as an ingredient.
I feel the same way about beer as I do about what I call ‘new age pizza’. You know, the 'pizza’s that have walnuts and cherrys and all sorts of crap, but no tomato sauce and mozzerella! It’s just no what I call a pizza!
How long did it take them to figure out that wild yeast were fermenting their beer? Also… what about other critters?
Pasteur figured it out in the mid 1800s.
Hmm… I thought Calrsberg discovered it. Maybe they discovered lager yeast?
Ok, Calsberg seperated wild yeast from so called “good” yeast.
Here’s a pretty interesting link if anyone is interested.