Beer & Sugar


JORBA: President
Have been traveling in Europe and have noticed that a lot more international beers, notably from Belgium & France are now using sugar, high fructose corn syrup and corn as adjuncts more commonly. This has been true for big American breweries for some time. Seems like once AB Inbev went on a brewery buying spree, they exported crappy brewing techniques. It makes me sad that I will avoid many Belgian beers going forward. Some of these brands have been around for hundreds of years (e.g. Leffe 1240, Lindemans 1822, etc). Guess the German Beer Purity Law is needed now more than ever! Rant over.
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