Man… I have to have some carbonnade soon. This not having a kitchen for a couple of months while the contractor guts it and remakes it is getting really old at just shy of the 2 month mark.
It sounds to me like the person who wrote the article was possibly drunk. If memory serves me, a watered down Bud would be called Miller beer.
Budweiser’s response. This full page ad was in our paper this morning.
Anheuser-Busch InBev says the claims are groundless. In the ads, the company calls its beer “the best beer we know how to brew.”
That’s just sad, really. 
All this esoteric brewer’s froth…I’m reminded that Capone and many others simply bought stuff that tasted something like beer and after inspection injected the amount of ethanol that would keep the customers happy… people are getting a little silly about the fancy ways they find to get a buzz.
Well, they came in yesterday. I suppose in the future I should be more specific with my guy about whether I’m requesting a bottle or a case… or I can just leave well enough alone.
Full of deer and antelope on one side and 2 1/2 cases of Trappist on the other, does this qualify as a manfridge?
Party at lieu’s! Very nice. You will enjoy them. Just so you know, in case you need to reorder anytime soon, the St. Bernardus Abt and Westmalle also come in 333 mL bottles (at least I think that’s the size–it’s the same as the Rochefort in your picture), so if you don’t want the 750 mL bottles, you also have that option.
Heaven forbid! I was hoping they also came in a magnum.
The St. Bernardus was delicious, very close to the Chimay Red I was looking for but slightly less sweet. I’ve only had one but perhaps that puts it on par with the Blue.
I was surprised by the light color of the Westmalle, more like a pilsner, but it did drink like a darker beer. I think I’ll save some for summer when pork is on the smoker.
Last night I finally got to the Rochefort. You know, this may very well be the best beer I’ve ever tasted. I’m now worried that there’s only a case on hand. Time to order a couple more and find a cool, dark place for them to rest. Damn, that’s just a really, really well crafted beer.
Just there in case you wanted to pace yourself. I like buying the small bottles and drinking two or three kinds in one session rather than one big bottle and knocking myself out for the night. (OK, one 750 mL bottle won’t quite do that to me, but I’ll feel it.)
Yeah, the Westmalle is a tripel, which is a type of pale ale, so it is supposed to be lighter in color. I’ve seen them range anywhere from almost pilsner paleness to an amber/orange yellow color. The Chimay Cinq Cents (the one that comes with the yellow label, sometimes called “Chimay Blanche/White”) is also a tripel, so if you ever try it, it will be the same style.
Dubbels are a type of Belgian brown ale. Chimay Red is an example of this style.
St. Bernardus 12 is an abt (from “abbot”) or quadrupel ale. Rochefort 10 is also an example of the quad style. They are very strong, malty, high alcohol ales. Westvleteren, I believe, is the originator of this style. It is considered by many beer drinkers to be the “best beer in the world.” St. Bernardus 12 is said by some to be indistinguishible from Westvleteren, and St. Bernardus even brewed beer for Westvletern for a number of decades (most recently from 1962-1992).
However, I haven’thad both (just the St. Bernardus 12), and folks I trust who have say they are different. Looking at the ratings on ratebeer.com, the 1-2-3 in quads is Westvleteren, Rochefort 10, and then St. Bernardus 12. On beeradvocate, it’s the same order.
I like sour beers, and my local beerporium currently has Petrus Aged Red on tap. Delicious!
I really have to be in the right mood to drink Belgian, but when I am…
Bevmo is on the list for this afternoon. I shall be shopping.
so that’s what my meant when she sneered at a can and “they needn’t have othered getting that out of the horse”
Back to the OP…
The lawsuit must be bogus. If AB “watered down” its beer, it would be an integral part of their production process and thousands of AB workers would have known about it, not just two or three.
I have no idea how they do it, but low/no malt “beer” is a major industry in Japan.
The Japanese tax on beer is very high, so a single can of Sapporo, Asahi, etc., costs about $3. In the 80’s, some bright soul realized that part of the tax law’s definition of beer mentioned that at least 2/3 of the mash had to be malted barley, so if they made “beer” with less malt they’d be able to avoid the tax. This gave rise to the industry of “beer” made from about 20-30% malt.
The Japanese tax guys not being idiots, they created a new category in the law for happoshu (“carbonated alcohol”) which they taxed at a substantial, but not quite as high rate. This has led to the creation of so-called “3rd category beer” which has no malt in it whatsoever, so doesn’t even meet the happoshu level of tax. The Japanese beer industry shoves out new versions of these every couple of months, trying frantically to come up with a formula that isn’t absolutely terrible.
OK, I’ll have to check that out… or sue them.
Reviving the thread to comment that I finally made it today, following the belgian friend’s recipe as best I could. I used a flemish sour ale and cooked it all day in a crockpot. Oh my god. It was one of the best dishes I’ve ever made. I am already making lists of other beers to try with it.
I’m surprised no-one has managed to bring up the oh, so appropriate and classic joke, which would seem to fit so well in this light.
Why is Budweiser like having sex in a boat?
It’s fucking close to water!
Maybe the joke is too old.