tag:blogger.com,1999:blog-5042627331437123482.post7898723107309353012..comments2023-09-22T19:46:18.734+02:00Comments on Pivní Filosof - Beer Philosopher: Open letterPivní Filosofhttp://www.blogger.com/profile/17883511608403454943noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5042627331437123482.post-59975158375685042922011-10-26T14:46:33.780+02:002011-10-26T14:46:33.780+02:00I don't blame the author of this so much. As s...I don't blame the author of this so much. As someone commented in the Spanish version, it must have been an intern, who was probably given a shit deadline and hardly any pay, if any at all. The editors are responsible here...Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-69885131685892517452011-10-26T14:04:23.351+02:002011-10-26T14:04:23.351+02:00I assumed "reduced" fermentation was jus...I assumed "reduced" fermentation was just slow fermentation which is typical with most (good)lagers. I also thought Pale Ale was the only recognized variety of Top Fermented beers. :-) As you say, the author didn't do much research. He probably has only drunk one type of beer in his life.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-33872975404465583492011-10-26T13:21:56.700+02:002011-10-26T13:21:56.700+02:00I agree with you on much of what you say, but the ...I agree with you on much of what you say, but the categorisation of beer into PALE Ales and Lagers, and saying that the latter has "reduced" fermentation, shows that the author had no clue about what he/she was writing about, didn't bother to do any decent research and thus, discredits the whole thing (and frankly, the rest isn't much better)Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-7956744053631894862011-10-25T22:19:53.217+02:002011-10-25T22:19:53.217+02:00Actually, after fermentation, 90% water is about r...Actually, after fermentation, 90% water is about right for many beers. The description is a bit flakey, but not totally bogus. I don't understand the little break down for Barley. That should have been kept at a high level. Very typical to treat water for a certain mineral content. Description of hops seems more like theory than experiance. Same with yeast. Many people say the two big categories of beer are Lager and Top Fermented.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-21182977044547460382011-10-24T22:32:38.875+02:002011-10-24T22:32:38.875+02:00"Like" Click..."Like" Click...Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-45533852230317329722011-10-24T22:23:15.287+02:002011-10-24T22:23:15.287+02:00I personally enjoy a nice, reduced fermented lager...I personally enjoy a nice, reduced fermented lager, now and again. Especially those thick, 90% water ones.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.com