tag:blogger.com,1999:blog-30743480.post7358122184007415502..comments2023-09-20T12:50:40.208+01:00Comments on Pete Brown: The Death of a Thousand CutsAnonymoushttp://www.blogger.com/profile/03011702209832734676noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-30743480.post-24989237418081306132008-11-17T17:18:00.000+00:002008-11-17T17:18:00.000+00:00Hi pete. My father worked in a pub when Stella fir...Hi pete. My father worked in a pub when Stella first began to appear and he always maintained it was genuine, 'premium' beer that people used to make a special efort to try, and bought on 'payday'. How times have changed. Great post (as usual)!Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-30743480.post-88669181564887682462008-11-07T17:33:00.000+00:002008-11-07T17:33:00.000+00:00I've certainly noticed a difference, there used to...I've certainly noticed a difference, there used to be a sharp crispness and substance - but it's just standard fodder froth now. I've had to stop drinking it - not because of the noticeable drop in quality - but because I would always feel seasick the next day - not just hung over, but a wooziness exclusive to Stella. The rot seemed to set in 4 - 5 years ago. Stella's natural successor is Kasteel Cru - if you can find it that isMondohttps://www.blogger.com/profile/11199468951602465556noreply@blogger.comtag:blogger.com,1999:blog-30743480.post-80991206493212512982008-11-06T13:04:00.000+00:002008-11-06T13:04:00.000+00:00great post! im in leuven right now and i went to t...great post! im in leuven right now and i went to the brewery a few weeks ago - unfortunately i havent live long enough to try the old stella, but right now, it is for me my fav beer along with Maes (:Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30743480.post-69818037359870712882008-11-03T04:01:00.000+00:002008-11-03T04:01:00.000+00:00PeteExcellent article! The same thing is happening...Pete<BR/><BR/>Excellent article! The same thing is happening in New Zealand, a couple of craft breweries bought up by the big boys continue to trade off the name while systematically cheapening the ingredients, still different to the usual swill but not half as good...I’m privileged with an excellent flavour memory but for most, those breweries are 'still producing craft beer' it makes me very sad!<BR/><BR/>Cheers<BR/><BR/>JamesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30743480.post-87432364215278410872008-11-02T23:45:00.000+00:002008-11-02T23:45:00.000+00:00have you tasted the new stuff up against amercian ...have you tasted the new stuff up against amercian budweiser I have feeling the idea is to make the 2 brands the same and then loose the name of one thme which is deemed to be the bigger at the time.<BR/>Also the corn we use now was developed in 18th and 19th century the stuff columbus found (if he came across) would be much weedier.BLTPhttps://www.blogger.com/profile/06564846497205095201noreply@blogger.comtag:blogger.com,1999:blog-30743480.post-34196144381759223752008-11-02T22:31:00.000+00:002008-11-02T22:31:00.000+00:00Pete, this is probably the best blog post about be...Pete, this is probably the best blog post about beer I've ever read. Incredibly good stuff.<BR/><BR/>[I bet that compliment's made your entire writing career worthwhile. Just don't hug me next time we meet, ok. It'll make others uncomfortable.]Stonchhttps://www.blogger.com/profile/07001578598975666535noreply@blogger.comtag:blogger.com,1999:blog-30743480.post-75643366248343485852008-11-02T18:24:00.000+00:002008-11-02T18:24:00.000+00:00Hi William, I'm afraid it's in their current adver...Hi William, <BR/><BR/>I'm afraid it's in their current advertising campaign - Stellla Artois contains only four ingredients: hops, barley, maize and water. <BR/><BR/>This obviously means that yeast is not an ingredient of beer in their world. Their argument that they are taking this from the original Reinheitsgebot, when yeast wasn't known to be an ingredient, would be more convinving if:<BR/><BR/>a) They didn't include maize - which was not included in the Reinheitsgebot, and<BR/><BR/>b) if Inbev didn't also market Becks, which also has ads specifying four ingredients: this time hops, barley, water and yeast.<BR/><BR/>Yeast is an ingredient in one of their beers and not the other? Hmm. Either this is a stupid, incompetent organisation, or it's one that is quite happy to insult the intelligence of its customers.Anonymoushttps://www.blogger.com/profile/03011702209832734676noreply@blogger.comtag:blogger.com,1999:blog-30743480.post-68323851377558706622008-11-02T17:37:00.000+00:002008-11-02T17:37:00.000+00:00I took a tour of the InBev (then Interbrew) brewe...I took a tour of the InBev (then Interbrew) brewery in Leuven in 1998. We got a session with one of the brewers after the tour. At that point, he said, Stella was made with 100 percent pale Moravian barley, Saaz hops, no corn. He said it was about 30 IBU. Can't remember the lagering claim, but I'm pretty sure it was standard, not six weeks.<BR/><BR/>Compared to Budweiser (the American one) it had much more body, a lot more hops. All together a decent Euro-lager.<BR/><BR/>Haven't tasted it in a few years. Are you sure it's now made with corn? The mind reels, the palate sickens.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30743480.post-50046495473813660432008-11-02T16:37:00.000+00:002008-11-02T16:37:00.000+00:00Good stuff. I remember when an off licence in Crou...Good stuff. I remember when an off licence in Crouch End started having SA that was brewed in Leuven, I couldn’t keep off it — little stubby bottles that I would buy by the ton, the girlfriend of the time was worried I was becoming a lush (how right she was). <BR/>But then, why should we expect a certain beer to be always peerless — I recall Ruddles county in the late 1970s, I always thought it would always be a fixed point in a changing world. How wrong was I.Anonymousnoreply@blogger.com