Can't help myself. Must get specific on ingredients.
I'd suspect that both beers are now brewed with the Tooheys house lager yeast. They probably started their lives as ales back when they were brewed at Malt Shovel. Dig might be able to confirm or deny this if he's reading.
Neither are brewed at Tooheys. No MSB brands at Tooheys anymore as they too busy out there with their eurolagers. Both brewed with Tooheys yeast library strain number one, Y1, the original Tooheys ale strain that's also used for Tooheys Old and other MSB brands. Quite a good flavoured yeast but poorly attenuative and therefore both need a good charge of adjunct to get the final gravity down.I'd suspect that both beers are now brewed with the Tooheys house lager yeast. They probably started their lives as ales back when they were brewed at Malt Shovel. Dig might be able to confirm or deny this if he's reading.
I and some of the other west coast brewers attended some promotions that malt shovel held in Perth pubs the other week where Chuck and his 2IC (or so, can't remember his name but he was a South Aussie originally from SA Brewing) were shouting free MSB beers to the masses at the pubs that night and those who were on the MS email list and had shown up for a few ales.Neither are brewed at Tooheys. No MSB brands at Tooheys anymore as they too busy out there with their eurolagers. Both brewed with Tooheys yeast library strain number one, Y1, the original Tooheys ale strain that's also used for Tooheys Old and other MSB brands. Quite a good flavoured yeast but poorly attenuative and therefore both need a good charge of adjunct to get the final gravity down.
It was probably Tony Jones.Chuck and his 2IC (or so, can't remember his name but he was a South Aussie originally from SA Brewing)
Cool stuffIt was probably Tony Jones.
Yeah, most of the big volume MSB stuff is now brewed at SAB.
When Chuck was lamenting the difficulty he was having getting his beers right, I trust the brew crew raised their voices and suggested he use decent malt, ditch the enzymes and adjuncts, select the appropriate yeast strain, brew at sale gravity, bypass the pasteuriser and add more hops.
I think the (bottled) golden and amber are terrible lately. Nothing like when they came out of Camperdown. I don't care what Chuck says about tasting and quality control from 2000km away, the Adelaide brewed Golden Ale is crap.
I remember when I first tasted little creatures pale ale... thought it tasted like grass! As I did with all hoppy beers... too much hops! But over the years my taste has developed, and the same beer tastes mild these days! Not enough hops now!!!
So maybe your taste changing is the issue? The large scale breweries have plenty of tools to keep the recipes in spec and out of the drain.
No doubt every beer at the scale of commercial brewing will be different, literally a different batch of malt and hops per brew. I mean if you were growing orange trees, how many identical oranges will you find? I personally feel the problem with breweries is that they try to produce the same result with different ingredients and therefore rely on additives, adjuncts and extracts for consistency. I'd like to see more breweries let the seasonal changes shine through, as most home brewers do. A beer per season.
However, it would be hard to sell I guess? Long live home brew!
Completely off topic: My daughter in law's previous boyfriend used to work as a dozer driver at a landfill down Logan way and recalls that they once had to smash up then bury a shedload of XXXX stubbies and cans from the Castlemaine at Milton, at night, with security guards around. Maybe they had forgotten to give it a diacetyl rest or use the polyclar or something :mellow: So the big commercials aren't immune from serious stuff ups either.
I think the (bottled) golden and amber are terrible lately. Nothing like when they came out of Camperdown. I don't care what Chuck says about tasting and quality control from 2000km away, the Adelaide brewed Golden Ale is crap.
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