-snip- Corn Syrup

originally posted by: chris_stibrany
I drink a lot of beer but alcohol companies in the USA are not required to show ingredients so now you have me pondering. . . I believe most of the microbrews I buy from here in CO don't use anything but hops yeast and sugar, water. Where I can perhaps see tasting corn syrup is actually in the cheaper imports, like Fosters from Australia.

AHA my tongue didn't lie


www.medicaldaily.com...

Corona, Fosters, Pabst Blue Ribbon, and Red Stripe also join in adding GMO corn syrup into their beer mixtures. Corn syrup seems to be in everything, especially high fructose corn syrup, which can be found in virtually everything from a loaf of bread to yogurt and now even Guinness.

a reply to: Wide-Eyes

Weren't there commercials a few years ago where Bud Light mentioned all their ingredients? They wanted to stress that their beer was pretty pure, no high fructose corn syrup. But I also know many consider Bud Light to be swill.

I think it's ridiculous that there are so many things in the United States that have HFCS. Yeah, I try to read the labels and look at ingredients. I won't buy anything that has HFCS. This is why the United States has such an appalling obesity rate. Other countries don't have this issue. One especially has to be careful with bread, soda, fruit juice, and sweets. If it's highly processed, likely one of the first ingredients listed will be HFCS.

Unfortunately TPTB are trying to make this a thing everywhere. Look at how fat Britain has become and also they are pushing GMO's and cornsyrup in mainland Europe too.

a reply to: ChiefD

a reply to: ChiefD

That's a good example of a beer I would drink simply because it has no syrup added.

Budweiser brew their beer with rice which I assume adds sweetness.

a reply to: RAY1990

Out of curiosity what beers did you find agreeable? I've got some projects in the pipeline in regards to this stuff.

When it comes to lager, my absolute favorite is Grolsch. It has the perfect balance between sweetness and strength. However, some stupid law was introduced in the the UK which I didn't hear about and they had to lower ABV. It still tastes awesome but it will never be the same as the original 5% Grolsch and it's becoming increasingly hard to find in stores.

When it comes to real ales, I only really drink them in pubs and I recommend IPA as a project.

Also, the best bitters/real ales are from micro-breweries so don't be afraid to experiment.

Good luck brother.

a reply to: Wide-Eyes

I think with older grolsch the yeast they used had a high attenuation which means it eats sugar well, the balance of sweetness etc is most likely down to the water profile. Dry and refreshing!

The original stuff will have to be imported, the decision to change the recipe was made by Asahi when they bought the rights to it. They pulled it from UK in 2019 apparently. The company took the chance to cut the abv claiming cultural changes and buying habits. Reality is you shift more beer when it's weaker and cheaper... Taxes are directly linked with strength.

So yes you might as well say government dictates such things!

Most my recipes have been based off of older British style brewing so to most tastes it probably has been experimental, ever looked forward to a slightly warm malty bitter? Never thought I would.

I do alright with strong beers using a high attenuation yeast, bitters etc I'll aim for 3.5% or there abouts. I guess what I'm trying to allude to is the health affects as many here point at are most likely the additives, which is often directly related to cost. Because these problems faced by society is rather new but our habits aren't and it's not as simple as calories in calories out either otherwise our industrial diets of the past would've crippled the pavements we never really replaced. It's the diet and our inability to tolerate it.

Commercialisation turned our beers into cocktails! Reminds me of that song wahey man... German beer is chemical free!

It's not just the beer mate thanks for the vote of good faith!

I'm pretty particular about additives and especially when it comes to wings, one time I told my girlfriend to get some wings I didn't think to tell her to get the plain ones, so now I got a bag full of yuck frozen flavored wings. So I filled a tub with warm water and thawed and rinsed as much of that crap off as I could and they weren't fresh plain wings good but they worked damn good in a pinch.

I shop at Aldi's because overall being European it seems there is less of everything like added salt and sugar. If I haven't killed myself in these last 5-6 years one reason is completely quitting sodas and refined sugars. If I drink one now well it's like drinking corn syrup, I used to easily have 4-5 sodas a day every day for decades, about the only time I didn't was as a kid, or when I first started drinking beer heavily, which ha it's own issues

a reply to: RAY1990



The German brewing law is no joke.

The Germans don't mess around when it comes to beer.

Their beer is probably the best in the world but unfortunately, we never get the real deal outside of Germany.

originally posted by: INnEedOfgOD
I don't drink much pop anymore. But if I do it's Coca~Cola from Mexico. They use pure cane sugar in their formulation. Kinda sucks cause where I usually get it is at Krogers, but lately every time I look they are out of stock.

Pepsi’s throwback is just sugar, no corn syrup. I don’t think they call it throwback anymore though. It’s getting hard to find lately too. No cases for about a year now. Just the six packs of the tiny cans! The Pepsi logo is in script on the kind with no corn syrup.

WOQ

‘They’ really got into using corn syrup during the sugar shortage in ‘79. That’s when people really started gaining weight too. The same time that microwaves became common too. It was like a two fer! The corn syrup starting to be in everything & people were using microwaves & killing the micronutrients in their food.

Now so many things are GMO. Corn, soy, canola, potatoes, apples…. Try finding things with no soy in them too! I feel sorry for anybody with a soy allergy today!

WOQ

I have no problem with eating foods with corn syrup once in a while. Even high fructose corn syrup. But we only eat this kind of stuff occasionally, maybe once a week or so. We do use cane sugar to sweeten stuff we make unless there is sugar in something like bbq sauce or in sweet and sour sauce...but we only occasionally use those things. Most times we only use bbq sauce maybe once a month anymore, and the sweet and sour sauce we buy has sugar in it, not corn syrup, it is a little more expensive...but even with sweet and sour sauce we don't use it much more than about twice a month at home.

We do go to the chinese restaurant about four times a year though, but I do not know what they use in their sauces...I tend to not eat much sweet stuff at the buffet, maybe one piece of sweet and sour chicken and two pieces of generals chicken...I hit the fish and shrimp dishes myself most times. I do have an eggroll with sweet and sour sauce there almost every time though...a little does not bother me, but a lot of that kind of stuff does make me sick feeling.

I rarely order bbq ribs or chicken in a restaurant. I am not much for sweet foods, we only use sweet baby rays bbq sauce these days, it does not seem to negatively effect me too bad compared to most of the other kinds.

a reply to: chris_stibrany

Oh I get your rant!!

I can't STAND corn syrup or HFCS in anything. I can always taste it because it is too sweet! I bought a jar of PICKLES and HFCS was IN he pickles! PICKLES! WHY?! I was so mad. I never thought to look at the label but I had one pickle and it was so sweet so I thought I grabbed the wrong kind until I saw hfcs as an ingredient.

That stuff is so toxic and is in everything almost. Some companies have taken it out but have used other substitutes that are still bad or they have dye in them. I use to never look at labels until about 12 years ago. I am always looking now. I will not buy foods with dye or any kind of HFCS.

a reply to: Wide-Eyes

Yes, micro brewed IPAs. I've been drinking many of those lately with ABV of between 6 and 9 percent. Anything less than that is like carbonated water to me now.

As for syrup, I believe that is converted into alcohol by the brewer's yeast during fermentation. Personally, IMO there are only four ingredients in real beer, malted barley, hops, yeast and water.

originally posted by: chris_stibrany
a reply to: AIC4ME

I still get reflux from coffee, some booze (not all), chili (of course) and citrus/fruit juice.

@AIC4ME
@chris_stibrany

If either of you have more tips for managing reflux, please PM me.

At the moment, I'm using yogurt, quince juice, and antacid tablets, as well as a mixture that looks and tastes like farina, but which is supposedly good for guts that have been damaged by helicobacter pylori.

Cheers

a reply to: RAY1990

I hear ya and thanks for the info about Grolsch. I never thought to look it up but that does make sense as I was getting import cans for about a year before I saw the ABV drop.

I know strength isn't everything but if it affects the flavour then it bugs me.

a reply to: Wide-Eyes

Yeah they changed a few things it's practically a different lager now.

I know a few people who mourn for the old special brew, having never lived in a skip I never developed the taste for it... I'm the same with Guinness having the proper west indies stuff once or twice.

That crap is in candy all over the world.

I've got several friends who only eat candy from Japan because they believe it's healthier than American candy, but then I have to show them that they do still use artificial sweeteners like corn syrup.

originally posted by: chris_stibrany
Yep.

"Luckily there are a lot of Mexicans in my town..."



a reply to: INnEedOfgOD

"Unluckily there are a lot of Illegal Mexicans in our town, so it's difficult to find work and also sleep on Friday and Saturday nights due to the loud Mariachi playing until sunrise on the karaoke machines. Why does that one lonely, drunk woman have to try to sing at 5:30 am?"

Seriously...

Why?

originally posted by: F2d5thCavv2

originally posted by: chris_stibrany
a reply to: AIC4ME

I still get reflux from coffee, some booze (not all), chili (of course) and citrus/fruit juice.

@AIC4ME
@chris_stibrany

If either of you have more tips for managing reflux, please PM me.

At the moment, I'm using yogurt, quince juice, and antacid tablets, as well as a mixture that looks and tastes like farina, but which is supposedly good for guts that have been damaged by helicobacter pylori.

Cheers

You are going to think I'm either silly or patronizing you, but my intent is neither.
I've suffered GERD since I was a child. Although the antacids occasionally work, they also relax the esophagus and cause those with haital hernias to vomit in their sleep. Hand to God, the best remedy for GERD is to find a brick floor and hop up as high as you can and come down flat on your feet. Humor me and try this about 10 times when you experience heartburn. It forces the stomach acid further into the intestines causing the burn to go away. Sometimes it takes doing it twice or more for the desired effect. No joke. Been doing it for years with great success.

a reply to: Elvicious1

That wouldn't surprise me. I'll try it the next time. If nothing else, it will give me some much needed exercise.

Cheers