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A nibble for thought

Arturo Bertona is a third generation wine maker from Argentina, who since 2002 runs his own, and already well renown winery. At the end of a short, but quite interesting interview for the Argentinean daily La Nación (in SP) he says:
"90% of the quality of a wine is defined by how the grape leaves the vineyard
This brough up the following question: Is there anything that can define the quality of a beer in such a way?

What do you think?

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  1. I would say the quality of the malt, hops, water and yeast are essential, and of course the skill of the brewer. From my understanding, and perhaps I am wrong, brewing beer is a more involved process than making wine, mead or cider and as such it would be too simplistic to say the quality of any one particular step is more important than the others.

  2. There is a major difference here between both processes. Wine can be made only once a year and its quality will depend a great deal on factors that are beyond the control of even the best winemakers, and there'll be little they can do with a crap harvest (or so I think). A brewer, on the other hand, can still make a pretty good beer with less than stellar ingredients (to me, it's always the processes, rather than the ingredients, that are more important). However, both are very involved, but at different stages and in a different way.


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