90% of beer is marketing
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- epic_rim0
99% of 99 is 98.01. The rest is beer.
- Miguex0
I do however love this campaign
I don't really like lagers, but if the bar/ restaurant have nothing else, I might order XX Amber
- ********0
What if the beer is made by trappist monks, from day old snow mixed with unicorn pee - half way up the alps?
Is that just marketing, too?
- ********0
This might go for macrobrews. But not for craft. I recently spent a month in Belgium/Holland, and drank alot of amazing beer, all of which I never once saw an ad for.
- sigg0
I showed this thread to 70% of the people in this office and they all agree. Beer marketing works 60% of the time every time.
- SHAMAN0
Marketing and design always helps sell the product but there is a world of difference between beers especially now with all the kraft beers out there. These guys make a living exploring the differences: http://twoguysonbeer.com/
- tasty0
Beers always sell the fact that they are cold. But it's really the refrigeration that makes them cold. Just sayin.
- vaxorcist0
Some beers supposedly contain enough alcohol to leave them in the freezer without them freezing and breaking the bottle..... or so I was told when I was in the Dominican Republic drinking very cold Presidente beers....
- epic_rim0
the bottle always says "beer" but you can't really be sure they aren't bullshitting you until you drink it, so there's always a chance it isn't beer. I always drink the beer first before I trust the person giving it to me. Kegs, in this regard, could be an even greater danger.
- ********0
90%+ of beer is water
- ********0
"For centuries, beer produced in Germany has been subjected to some of the most rigorous laws ever set forth. According to the German Beer Purity Law, the Reinheitsgebot, which has governed the production of beer in Germany since 1516, only four ingredients can be used to create beer. These are water, hops, and malt (malted barley), with yeast added to the list in the 1900s. This law is technically no longer in effect, but many German brewers still adhere to the simple, pure recipes that they have used for centuries. "
