bentonh@tekig.UUCP (Benton Holzwarth) (03/14/84)
[this line intentionally self-referential]
The white bottle on the Brand beer does serve a
purpose other then just a promotional gimmic.
Light (and heat) break down the enzymes and
etc. that form the beer's flavor. Colored or otherwise
obscured glass slows the process.
I once saw some demonstration aids for Budweiser
that showed the relative chemical content of Bud
and Miller. The indication was that miller NEEDED to
have all that garbage in the beer so it would last
on the shelf in clear glass! (The list of chemicals
was LONG and featured many noxious sounding compounds,
at least one of which, I think, was formaldehyde.)
Also, many of the equitorial beers are traditionally
less heavily hopped for two reasons. Because hopps grow
poorly there (hence are expensive) and because they last
poorly in storage with limited refrigeration. The hopp
extracts are the more sensitive of the substances.
I also was somewhat amused by the LA Times panel
recommendations and comments, tho' I couldn't have torn
them apart with the finesse of the preceeding submissions.
Ah knows what ah likes...
Benton Holzwarth
...tektronix!tekig!bentonh