BBC2 - Inside the Factory

Discussion in 'The Snug' started by Norfolk79, Mar 12, 2019.

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  1. Mar 12, 2019 #1

    Norfolk79

    Norfolk79

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  2. Mar 12, 2019 #2

    Chippy_Tea

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    Thanks for the heads up. :thumba:
     
  3. Mar 12, 2019 #3

    phildo79

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    Not that C, Greg Wallace again. He really gets on my t1ts. The easily excitable tw@t. He will most probably blow his lid with joy when he sees a cap being put on a bottle ffs!
     
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  4. Mar 12, 2019 #4

    cheeseyfeet

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    21kg of hops for about 1,000,000 pints!
     
  5. Mar 12, 2019 #5

    phildo79

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    Sounds about right if you want to make something that tastes like pissy water
     
  6. Mar 12, 2019 #6

    robster62

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    Less than 1gram per pint, really hoppy then lol
     
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  7. Mar 12, 2019 #7

    chrissyr63

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    Watched it and quite interesting - the grist they used just seemed to be the 'flour' and non of the husks. Would have thought that would just make a goo and hard to process.
     
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  8. Mar 12, 2019 #8

    phildo79

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    Again, sounds about right. What a truly awful beer. I would ask why this brewery is still profitable but I know the answer.
     
  9. Mar 12, 2019 #9

    jjsh

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    I'm pretty sure Carling is brewed to a high abv then liquored back. I'm also pretty sure it contains corn. Neither were shown in the program, interestingly.
     
  10. Mar 12, 2019 #10

    Braindead

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    Its shambolic.
    1 gram a litre and we are doing 15+
    Thats not beer.
    Making millions, awesome yeast bank though
     
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  11. Mar 13, 2019 #11

    phildo79

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    It still baffles me. Marketing out-do's taste, EVERYTIME. Carling is the biggest selling beer in the UK! Jesus wept. I think most of us would agree that Carling is a fairly average beer (at best).

    And then you look at their set-up and the amount of millions that they obviously spend and wonder why they aren't producing the greatest beer EVER. But why bother trying when you can just make fancy adverts of birds flying and sell millions of pints. That seems easier than making a beer to be proud of.
     
  12. Mar 13, 2019 #12

    Leon103

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    How could Greg Wallace taste hops in the final product I don't know.

    Also how could that Scottish factory worker be happy doing that job for 20 years, talk about boring. Not a brewer in sight.

    Surprised they even used hops and not some sort of hop oil.
     
  13. Mar 13, 2019 #13

    kelper

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    I can't believe it takes twelve days to make that pish! And the word lager was never mentioned. I know lager is a type of beer but it's just like calling a Reliant Robin a car.

    When I was a lad you chose which pubs to go to based on what beers they sold and there was always some choice. But some blokes just ordered lager and didn't care if there was more than one. It was delivered in road tankers. I had a mate who drank lager and blackcurrant so he must have really hated the hops!
     
  14. Mar 13, 2019 #14

    RichK

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    Good program (I dont mind GW or the formulaic programme style). I like the historical interjections they do. Terrible product.

    I too noted the low volume of hops (but didn't we all know that already?) and the use of "flour" which didn't surprise me (though I didn't know they ground it that fine). It's all about maximizing profit.
     
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  15. Mar 13, 2019 #15

    Clint

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    Really it shouldn't be called lager as it hasn't been lagered.
     
  16. Mar 13, 2019 #16

    kelper

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    It definitely shouldn't be called beer! But it's brewed with lager yeast and at low temperature so it's lagerish.
     
  17. Mar 13, 2019 #17

    Clint

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    But it's not lagered...
     
  18. Mar 13, 2019 #18

    dad_of_jon

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    I'm going to see what they do to make such crap then do the opposite :laugh8:

    I bet they don't use yeast, just fart in the FV
     
  19. Mar 13, 2019 #19

    kelper

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    How long does it have to be lagered to become lager? Is there any single definition of what makes a lager? To me, it's just which yeast is used. acheers.
     
  20. Mar 13, 2019 #20

    phildo79

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    I thought lagering a beer was storing it at cellar temp for 6 to 8 weeks.
     

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