A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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Tim -

Hello, I am advocating on behalf of Mr. Beelzebub,

How is this different than using a byproduct of fish swim bladders (Isinglass finings) to drop the yeast, and thus Vitamin B, out of ale? I should note, the use of this adjunct is common and traditional, especially in cask conditioned ale. Would you rather your beer contain fish guts or material produced in a controlled environment?

Knut Albert -

I think the big American brewers have been using this for a long time. It, unfortunately, removes all flavour from the beer as well.
I'd rather have fish guts, thank you!

Alan -

Fish guts. Or cows knee jelly. But best of all yeast.

travis -

Hmm don't cans/casks/kegs make this completely useless?

UNRELATED: where can I get grant money to test if light passes through metal?

Andy -

@Tim -

Some vitamin B is stored within yeast cells, but this only accounts for a small portion of riboflavin existing in beer. What you are describing is the use of "finings", which help coagulate proteins.

It would be interesting to see what, if any, flavor impact the removal of riboflavin would have on the finished beer. I'm fairly certain this process has not been used in major American breweries. However, some (Miller High Life, Newcastle) have begun using modified hop extracts with non-reactive alpha acids, e.g. tetra hops.