Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 > >--- Kris the answer is now coming to mind. Lactobacillus sp. is a > >spoilage organism for the yeast fermented finished product therefore > >lacto-fermentation is unacceptable. Lacto shortens the shelf life of > >the beer(and probably changes the flavor). Therefore it's NT only if > >you want the yeast by-products and alcohol. Or something like that. Is > >kefir NT? Dennis > > True, and all my beer books say that ... but Lambic Ale -- truly delicious > by any standard -- I have heard is a lacto-fermented beer !!!! > > I made some kefir-fermented beer (albeit from apple juice: I got some > ingredients to try it with hops for a more beery taste). And it was rather > Lambic-y. Very, very good. I even gave some to a hardened Coors drinker who > loved it! Kefir has yeast and lacto, but it is a different yeast than most > beer yeast and they play well together. > > > Heidi > Heidi the kefir " beer " sounds interesting. I wonder what the shelf life of that product could be? I worked in the Coor's micro lab (when I wasn't driving taxi's?) several years and we didn't want lacto in the product due to it's supposed detrimental properties(I don't remember exactly what), but it caused problems. So we monitored each lot for micro related spoilage organisms. When you produce and sell a product which has to have a shelf life(nearly all products do, due to today's lifestyles) which is minimally processed many precautions are necessary, as I'm sure you know. This NT stuff is minimally processed and so is something like Coor's cause many beverages are either sterilized or pasteurized before going to the warehouse and on to the marketplace. Thanks for the info on the kefir beer though. I'm wondering too if the lid would pop in the Atlanta warehouse when it's 100-120F. Dennis > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 --- In @y..., " dkemnitz2000 " <dkemnitz2000@y...> wrote: > I worked in the Coor's micro lab (when I wasn't driving taxi's?) > several years ... In Golden? I worked in the Coors can factory one summer when I was a teenager - that was a long time ago. Right down the road from the brewery. Martha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 ---Martha the can factory is noisy, eh? BTW, Coor's has the new malt house (barley sprouting facility) since approx.1990. It's supposedly state of the art. I was never inside it. The old sprouting area was nice compared to my sprouting operation, where I grow sprouts for chicks. You didn't go back the next year? How'd you get the oil from the cans before they were filled with beer? At the brewery they claimed the can rinse system removed the oils and not the coating inside the cans. Did you use any good solvents on the cans or the machinery? Dennis In @y..., " darkstardog " <darkstar@p...> wrote: > > > I worked in the Coor's micro lab (when I wasn't driving taxi's?) > > several years ... > > In Golden? I worked in the Coors can factory one summer when I was a > teenager - that was a long time ago. Right down the road from the > brewery. > > Martha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 --- In @y..., " dkemnitz2000 " <dkemnitz2000@y...> wrote: > ---Martha the can factory is noisy, eh? Yes it was. And no beer on tap for the employees, unlike in the main brewery. (although I can't stand the taste of it anyway.) > How'd you get the oil from > the cans before they were filled with beer? At the brewery they > claimed the can rinse system removed the oils and not the coating > inside the cans. Did you use any good solvents on the cans or the > machinery? Ha - my job was to stand by a conveyor belt carrying an unending stream of empty cans - and if cans with oil spots or blurred paint started coming down the line we were supposed to throw them into the trash. No doubt we missed some of them - the number of cans per second was too high for a worker to inspect them all. But that was in the late 60s - the system is probably completely different now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 Dennis: IMO beer was not designed for aging! Real beer doesn't seem to have a good shelf life! Anyway, this has aged nicely for a couple of months, but I don't think I'm going to let it go longer than that. The problem with " live " beers is they do get keep aging, and changing: sometimes for the better, sometimes not! I think the packaging issue is a big one: I LIKE fresh food but you can't find it in a supermarket, except in the produce isle, and I know they lose money on that. It's good beer though ... The kefir bugs do a good job. Next comes molasses with hops ... -- Heidi At 12:04 AM 8/9/2002 +0000, you wrote: >Heidi the kefir " beer " sounds interesting. I wonder what the shelf >life of that product could be? I worked in the Coor's micro lab (when >I wasn't driving taxi's?) several years and we didn't want lacto in >the product due to it's supposed detrimental properties(I don't >remember exactly what), but it caused problems. So we monitored each >lot for micro related spoilage organisms. When you produce and sell >a product which has to have a shelf life(nearly all products do, due >to today's lifestyles) which is minimally processed many precautions >are necessary, as I'm sure you know. This NT stuff is minimally >processed and so is something like Coor's cause many beverages are >either sterilized or pasteurized before going to the warehouse and on >to the marketplace. Thanks for the info on the kefir beer though. I'm >wondering too if the lid would pop in the Atlanta warehouse when it's >100-120F. Dennis Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 > --- Kris the answer is now coming to mind. Lactobacillus sp. is a > spoilage organism for the yeast fermented finished product therefore > lacto-fermentation is unacceptable. Lacto shortens the shelf life of > the beer(and probably changes the flavor). Therefore it's NT only if > you want the yeast by-products and alcohol. Or something like that. Is > kefir NT? Dennis I'm sure kefir is mentioned in the NT - recipe on pg 88 - I went and checked. I guess Coors is probaably not all that great. Although 40 years ago when I was pregnant with my son in Tanzania the German doctor I was going to recommended I drink 'stout,' a dark beer, supposed to be full of vitamins. Kris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 >>>>>I'm sure kefir is mentioned in the NT - recipe on pg 88 - I went and checked. I guess Coors is probaably not all that great. Although 40 years ago when I was pregnant with my son in Tanzania the German doctor I was going to recommended I drink 'stout,' a dark beer, supposed to be full of vitamins. ---------->tanzania?? what do they eat there? i bet there were b vitamins in that stout - i read the othe day that some yeasts produce b vitamins in the fermentation process just as some bacteria do (lactic acid bacteria, i think). Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 Heidi. What is your Kefir beer? Apple juice and grains? Chris > From: Heidi Schuppenhauer <heidis@...> > Reply- > Date: Thu, 08 Aug 2002 19:22:57 -0700 > > Subject: Re: Re: Fermenting Veggies > > > Dennis: > > IMO beer was not designed for aging! Real beer doesn't seem to have a good > shelf life! Anyway, this has aged nicely for a couple of months, but I > don't think I'm going to let it go longer than that. The problem with > " live " beers is they do get keep aging, and changing: sometimes for the > better, sometimes not! I think the packaging issue is a big one: I LIKE > fresh food but you can't find it in a supermarket, except in the produce > isle, and I know they lose money on that. > > It's good beer though ... The kefir bugs do a good job. > > Next comes molasses with hops ... > > -- Heidi > > > At 12:04 AM 8/9/2002 +0000, you wrote: >> Heidi the kefir " beer " sounds interesting. I wonder what the shelf >> life of that product could be? I worked in the Coor's micro lab (when >> I wasn't driving taxi's?) several years and we didn't want lacto in >> the product due to it's supposed detrimental properties(I don't >> remember exactly what), but it caused problems. So we monitored each >> lot for micro related spoilage organisms. When you produce and sell >> a product which has to have a shelf life(nearly all products do, due >> to today's lifestyles) which is minimally processed many precautions >> are necessary, as I'm sure you know. This NT stuff is minimally >> processed and so is something like Coor's cause many beverages are >> either sterilized or pasteurized before going to the warehouse and on >> to the marketplace. Thanks for the info on the kefir beer though. I'm >> wondering too if the lid would pop in the Atlanta warehouse when it's >> 100-120F. Dennis > > Heidi Schuppenhauer > Trillium Custom Software Inc. > heidis@... > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 At 06:59 AM 8/9/2002 -0700, you wrote: >Heidi. What is your Kefir beer? Apple juice and grains? > >Chris This one was just apple juice: I kefired a gallon as an experiment. My next batch will be molasses with hops. I can't digest most grains, though I suppose I could sprout sorghum if I felt that ambitious! I suppose it isn't " beer " if it is apple juice, technically it is " cider " . Beer used to be made out of all kinds of things, I don't know where the cutoff is. But this was fizzy and tasted like beer, albeit not " hoppy " . Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2002 Report Share Posted August 9, 2002 Heidi Do you strain it and let it sit for a while? Chris > From: Heidi Schuppenhauer <heidis@...> > Reply- > Date: Fri, 09 Aug 2002 10:27:56 -0700 > > Subject: Re: Re: Fermenting Veggies > > At 06:59 AM 8/9/2002 -0700, you wrote: >> Heidi. What is your Kefir beer? Apple juice and grains? >> >> Chris > > This one was just apple juice: I kefired a gallon as an experiment. My next > batch will be molasses with hops. I can't digest most grains, though I > suppose I could sprout sorghum if I felt that ambitious! > > I suppose it isn't " beer " if it is apple juice, technically it is " cider " . > Beer used to be made out of all kinds of things, I don't know where the > cutoff is. But this was fizzy and tasted like beer, albeit not " hoppy " . > > > Heidi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2002 Report Share Posted August 10, 2002 > >>>>>I'm sure kefir is mentioned in the NT - recipe on pg 88 - I went and > checked. I guess Coors is probaably not all that great. Although 40 years > ago when I was pregnant with my son in Tanzania the German doctor I was > going to recommended I drink 'stout,' a dark beer, supposed to be full of > vitamins. > > ---------->tanzania?? what do they eat there? Rice, corn, local chickens, vegetables, bananas, mango, papaya, beef, which is pretty tough, since the cattle don't get pampered and they don't have the opportunity to let the meat hang for two weeks in the cooler. White bread is available, and also pop, unfortunately. Kris Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.