tag:blogger.com,1999:blog-12501248.post4440643578444669140..comments2024-03-28T07:02:44.451+00:00Comments on The Beer Nut: Lemon soapThe Beer Nuthttp://www.blogger.com/profile/14105708522526153528noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-12501248.post-88752877354049735642011-06-30T17:41:56.072+01:002011-06-30T17:41:56.072+01:00Hi there, Im Tony Stanton - Sales Director for Hog...Hi there, Im Tony Stanton - Sales Director for Hogs Back Brewery and I wanted to thank you for sampling and show casing two of our Premium Fine Ales.( Gardeners Tipple & OTT )- and all the Bloggers comments too.<br />At Hogs Back we now " Brewery Condition " our bottled beers to give our customers greater choice and convenience when it comes to how they drink and enjoy them. Our beers can be cooled down; even chilled, and enjoyed without having to pour the bottle carefully; when previouly they use to have a small sediment. We brew the beer in the exactly the same way as when we "Bottle Conditioned" them, we still brew to the old traditional methods of Full Mash & Top Fermentaion from the finest Malted Barley and fresh whole hops..and we mature the beer at the brewery to exacting standards before being bottled.<br />We are pleased to annouce that our range of Premiun Fine Ales will be available shortly to the Trade from " C&R Drinks Wholsalers" in Cork,who distribute throughout southern Ireland for more details see www.crdrinks.com or call 021 4639270 for your nearest outlet.<br />Beer is all about enjoyment and quenching that thirst, at Hogs Back we honour that pledge..Tony Beer Kinghttps://www.blogger.com/profile/01225471344404731228noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-90575788671949296472011-06-16T16:57:06.632+01:002011-06-16T16:57:06.632+01:00Hogs Back used to bottle condition all their beers...Hogs Back used to bottle condition all their beers but now they ship it out for bottling and it isn't bottle conditioned any more. The blurb on the bottle is, I suspect, for old customers expecting yeast in the bottle.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-75618698409062870392011-06-16T12:44:09.912+01:002011-06-16T12:44:09.912+01:00Almost......Almost......Eoin Magrathhttps://www.blogger.com/profile/03296053655288563194noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-50731370538478458962011-06-16T11:41:19.137+01:002011-06-16T11:41:19.137+01:00Why it's almost like I couldn't be bothere...Why it's almost like I couldn't be bothered researching a more suitable Ulysses connection.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-91400606519978910602011-06-16T11:36:36.916+01:002011-06-16T11:36:36.916+01:00That "brewery conditioned" caught my eye...That "brewery conditioned" caught my eye about them as well. <br /><br />I must say when I read "Lemon soap" I was expecting a scathing review of the beer.Reuben Gray - TaleOfAlehttps://www.blogger.com/profile/15948722985150698273noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-59028208841162542082011-06-16T11:31:59.248+01:002011-06-16T11:31:59.248+01:00It's an old term, popularised by CAMRA in thei...It's an old term, popularised by CAMRA in their early days as A Bad Thing, in diametric opposition to "cask conditioned" and "bottle conditioned". It means that the beer is ready for consumption as soon as it hits the bottle, or in the case of draught as soon as it leaves the brewery.<br /><br />The process can mean anything from filtering, pasteurising and force carbonation to slow conditioning in bright tanks and casked or kegged from there.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.comtag:blogger.com,1999:blog-12501248.post-29061346286001686492011-06-16T10:44:04.680+01:002011-06-16T10:44:04.680+01:00So is brewery conditioned meaning done in a second...So is brewery conditioned meaning done in a secondary tank on yeast and then filled using a counter pressure fill or what?<br />I have to admit that system appeals to me, I'd like to condition on yeast and then take it off the cake to have no sediment in bottles, sounds like the best of both worlds.Eoin Magrathhttps://www.blogger.com/profile/03296053655288563194noreply@blogger.com