Is There Something In Commercial Beers That Makes You Drink More?

[paulybrew]

Just joined so sorry if this question has been asked a million times before (I did do a search). I am convinced that there is some additive in commercial beers that makes you want to drink more, and these don't exist in home brew. My favourite beers are those that I've home brewed (I've been home brewing off and on for over ten years), and yet, when in between brews (and drinking commercial beers), I am convinced I drink more commercial beer (even though I like it less than my home brew).

Does anyone experience the same? And does anyone know the associated facts about commercial beer vs home brew.

 

[Rodolphe01]

no :wacko:

 

[barfridge]

I prefer to think that I drink for flavour, and that only takes a little homebrew.

Many commercial beers you can drink all day, and still not taste much.

 

[benny_bjc]

Probably because a lot of commercial beers are so easy to drink.... no flavour so you can drink it like water!?

 

[pmolou]

advertising, i remeber the first time i drank coke i hated it yet i still drink it to this day

 

[paulybrew]

Barfridge, I drink for taste and for fun. So when I'm in between brews I put up with a reduced level of tastiness (commercial beers).

 

[porky]

Going on a road trip soon for a few weeks....will drink pub beer because I have too.
Never go to the local here because I don't have too.
Been making beer for so long that when out of town and I go to the bottle shop, get two six packs and a bag of chips, they cost $38 and I say "your kidding, really?"

Cheers,
Bud

 

[kabooby]

I think it would be down to the finishing gravity of most commercial Australian beers. Probably lower than most homebrew beers.

I have recently started brewing most of my beers to finnish dry and with a lower FG. Makes them easier to drink and much healthier for you. Your body has a hard time breaking down those unfermentable sugars.

Kabooby

 

[Cummins]

Yes, it has alcohol in it.

 

[PostModern]

Protein. Filtered beer is robbed of protein. Our luscious juicy beer is laden with it (except for those filterers amongst us). Your body feels full once it's had it's share of protein, so you'll be happier, fuller with less homebrew than filtered beer.

That's my theory anyway.

 

[porky]

Yes, it has alcohol in it.

Now that's the truth

 

[Adamt]

Protein. Filtered beer is robbed of protein. Our luscious juicy beer is laden with it (except for those filterers amongst us). Your body feels full once it's had it's share of protein, so you'll be happier, fuller with less homebrew than filtered beer.

That's my theory anyway.

How much protein is in beer?

I would guess it would be more of a carbohydrate-related response. Megaswill is dry (and some are even drier) and most homebrew will not be attenuated as well as the megabreweries can achieve.

 

[Kenny the plumber]

I'm the opposite. I can't stop drinkin home brew and I drink it a whole lot faster the commercial beers. :icon_chickcheers:

 

[Jakechan]

I think it would be down to the finishing gravity of most commercial Australian beers. Probably lower than most homebrew beers.

I have recently started brewing most of my beers to finnish dry and with a lower FG. Makes them easier to drink and much healthier for you. Your body has a hard time breaking down those unfermentable sugars.

Kabooby

I could use some of that.
Whats the main key to achieving the drier finish and lower FG? Is it the use of enzymes added, or a longer ferment?
Cheers,
Jake

 

[kook]

As others have stated I think it has more to do with drinkability and the attenuation. There are homebrewers producing beers just as drinkable as commercial beers, and it all tends to come down to balance and attenuation.

 

[Adamt]

I have recently started brewing most of my beers to finnish dry and with a lower FG. Makes them easier to drink and much healthier for you. Your body has a hard time breaking down those unfermentable sugars.

I couldn't disagree more.

- Being easier to drink is an opinion-related thing, can't call anything on that. A malt profile (~higher FG) is flavour for me, needed in practically all beers.

- Much healthier for you? Healthier... maybe, not by much, at all. Low carb beers contain less calories than "normal" beers, however the actual difference in calorific content is negligible when compared to the calorific content of the alcohol in the beer.

- Your body can't break down unfermentable sugars? ... :huh:

 

[PostModern]

How much protein is in beer?

I would guess it would be more of a carbohydrate-related response. Megaswill is dry (and some are even drier) and most homebrew will not be attenuated as well as the megabreweries can achieve.

You're probably right, was just taking a cheap shot a filtering
Along with this:

As others have stated I think it has more to do with drinkability and the attenuation. There are homebrewers producing beers just as drinkable as commercial beers, and it all tends to come down to balance and attenuation.

My most sessionable beers are mashed at 63-64, have 10% sugar and are set upon by very hungry yeast.

 

[kook]

I couldn't disagree more.

- Being easier to drink is an opinion-related thing, can't call anything on that. A malt profile (~higher FG) is flavour for me, needed in practically all beers.

I dunno, a Belgian Dark Strong Ale is a hell of a lot more enjoyable to me at 1.012 than 1.020.

There are some styles where a higher FG is appropriate, but personally one pet hate I have is cloying residual sweetness. I've had it in the past with my beers, and now tend to mash lower and use larger (measured) pitches of yeast.

 

[Adamt]

I dunno, a Belgian Dark Strong Ale is a hell of a lot more enjoyable to me at 1.012 than 1.020.

There are some styles where a higher FG is appropriate, but personally one pet hate I have is cloying residual sweetness. I've had it in the past with my beers, and now tend to mash lower and use larger (measured) pitches of yeast.

I'm talking higher FG than "dry as a bone", not necessarily overly sweet!

 

[kook]

I'm talking higher FG than "dry as a bone", not necessarily overly sweet!

I'm not talking dry as a bone either

A good example is Designing Great Beers - comparing the homebrew beers and commercial examples you often see the commerical beers have a slightly lower finishing gravity. Combined with a balanced recipe, I personally think that really helps drinkability.

Homebrewed English ales are a great example. I often see recipes where the FG is stated as high as 1.022! Commercial beers in the UK don't generally finish this high. The FG is much lower, but the carbonation is also much lower to give a percieved "fuller" mouthfeel. Combined with a slightly warmer serving temperature this results in a really drinkable beer. When the FG is left high (say 1.018-1.022) it is simply too cloying for my liking.