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Molson and Coors will unveil new vented beer cans soon
Molson and Coors are bringing new vented beer cans to Canada later this month.
The first twist tab vented beer cans are expected to be available all over Canada for the first time later this month. The vented cans will be featured on tall boy cans of two of the best-selling brands, Molsons Canadian and Coors Light.
The Toronto Sun reports that vented cans are specially designed with a distinct red tab and button shape on the right side of the top of the can. This new feature will ideally allow for a smoother, more enjoyable pour.
While the technology might be new to Canada, it isn’t new to Molson Coors. In 2008 the company introduced Coors Light vented widemouth cans in the US. Other innovations from Molson Coors include Coors Light’s two-stage Cold Certification bottles and aluminum widemouth bottles.
Venting the beer is a simple three-step process. Simply open the can, line the tab up with the button and press down.
Kristi Knowles, Vice-President of Marketing and Innovations at Molson Coors, told the Toronto Sun that the goal was to create fun, easy to use cans that enhance the consumer’s experience.
The new cans will be sold in 473 mL cans starting in mid-June. National distribution in Canada is expected for the Canada Day Long weekend, Monday, July 1st.
In 1873, German immigrants Adolph Coors and Jacob Schueler from Prussia emigrated to the United States and established a brewery in Golden, Colorado, after buying a recipe for a Pilsner-style beer from a Czech immigrant William Silhan. 
Coors invested $2,000 in the operation, and Schueler invested $18,000.
In 1880, Coors bought out his partner and became sole owner of the brewery.
The Coors Brewing Company managed to survive Prohibition relatively intact. Years before the Volstead Act went into effect nationwide, Adolph Coors with sons Adolph Jr., Grover, and Herman established the Adolph Coors Brewing and Manufacturing Company, which included Herold Porcelain and other ventures. The brewery itself was converted into a malted milk and near beer production facility. Coors sold much of the malted milk to the Mars candy company for the production of sweets. Manna, the company's non-alcoholic beer replacement, was a near beer similar to current non-alcoholic beverages. However, Coors and his sons relied heavily on the porcelain company as well as a cement and real estate company to keep the Coors Brewing Company afloat. By 1933, after the end of Prohibition, the Coors brewery was one of only a handful [ citation needed ] of breweries that had survived.
All of the non-brewery assets of the Adolph Coors Company were spun off between 1989 and 1992. The descendant of the original Herold Porcelain ceramics business continues to operate as CoorsTek. 
For much of its first 100 years of existence, Coors beer was marketed solely in the American West.    While California and Texas were part of the 11-state distribution area, Washington and Montana were not added until 1976   (Oregon did not approve sales in grocery stores until 1985).     This gave it mystique and made it a novelty, particularly on the East Coast,   and visitors returning from the western states often brought back a case.  This iconic status was reflected in the 1977 film Smokey and the Bandit. The company finally established nationwide distribution in the United States in the mid-1980s. 
In 1959, Coors became the first American brewer to use an all-aluminum two-piece beverage can.  Also in 1959, the company abandoned pasteurization and began to use sterile filtration to stabilize its beer.   Coors currently operates the largest aluminum can producing plant in the world, known as the Rocky Mountain Metal Container (RMMC), in Golden. RMMC is a joint venture between Ball Metal and Coors, having been founded in 2003.
In the mid-1970s, Coors invented the litter-free push tab can,   in place of the ring pull-tab.   However, consumers disliked the top and it was discontinued soon afterward.
Coors Light was introduced in 1978.  The longtime slogan of "Silver Bullet" to describe it does not describe the beer, but rather the silver-colored can in which the beer is packaged. Coors Light was once produced in "yellow-bellied" cans like the full-strength Coors, but when the yellow coloring was removed and the can was left mostly silver, many dubbed the beer the "Silver Bullet".
Change of ownership Edit
On July 22, 2004, the Adolph Coors Company, the holding company that owned Coors Brewing, announced it would be merging with Canadian brewing company Molson, Inc. The merger was completed February 9, 2005, with the merged company being named Molson Coors Brewing Company.  Coors Brewing Company became a subsidiary of the new company. Due to the merger, Molson Coors was rated the third largest producer of beer in the United States, and the second largest brewer in the United Kingdom. 
Coors is responsible for originating a number of alcoholic beverage brands. The most notable of those brands are Coors Banquet, Coors Light, and Blue Moon.
Labor problems Edit
In April 1977, the brewery workers union at Coors, representing 1,472 employees, went on strike. The brewery kept operating with supervisors and 250 to 300 union members, including one member of the union executive board who ignored the strike. Soon after, Coors announced that it would hire replacements for the striking workers.  About 700 workers quit the picket line to go back to work, and Coors replaced the remaining 500 workers, keeping the beer production process uninterrupted.  In December 1978, the workers at Coors voted by greater than a two-to-one ratio to decertify the union, ending 44 years of union representation at Coors. Because the strike was by then more than a year old, striking workers could not vote in the election. 
Labor unions organized a boycott to punish Coors for its labor practices.  One tactic employed by the unions was a push for states to pass laws banning the sale of unpasteurized canned and bottled beer.  Because Coors was the only major brewer at the time not pasteurizing its canned and bottled beer, such laws would hurt only Coors.  Sales of Coors suffered during the decade-long labor union boycott, although Coors stated that declining sales were also due to an industry-wide downturn in beer sales, and to increased competition. To maintain production, Coors expanded its sales area from the 18 western states to which it had marketed for years, to nationwide distribution.  This was completed in 1991, with Indiana being the last state for the brand to appear. 
The AFL-CIO ended its boycott of Coors in August 1987, after negotiations with Pete Coors, head of brewery operations. The details of the settlement were not divulged, but were said to include an early union representation election in Colorado and use of union workers to build the new Coors brewery in Virginia. 
In 1988, the Teamsters Union, which represented brewery workers at the top three US beer makers at the time (Anheuser-Busch, Miller, and Stroh), gained enough signatures to trigger a union representation election inside the Coors company. Coors workers again rejected union representation by more than a two-to-one ratio. 
Minority issues Edit
Mexican Americans charged Coors with discriminatory hiring practices following the passage of the Civil Rights Act, and launched a boycott of the company's products beginning in the late 1960s. Labor unions and gay rights activists joined the boycott, which lasted into the 1980s. 
A federal lawsuit in 1975 by the Equal Employment Opportunity Commission  ended in a settlement with Coors agreeing not to discriminate against blacks, Hispanics, and women.  In 1977, Coors was accused of firing gay and lesbian employees.  From the late 1970s, Coors agreed not to discriminate against homosexuals the first major brewery in the United States to make such a commitment. 
Coors encouraged the organization of its gay and lesbian employees into the Lesbian and Gay Employee Resource (LAGER) in 1993.  In May 1995, Coors became the 21st publicly traded corporation in the United States to extend employee benefits to same-sex partners.  When company chairman Pete Coors was criticized for the company's gay-friendly policy during his 2004 Republican primary campaign for a United States Senate seat from Colorado, he defended the policy as a basic good business practice.  At the same time, critics cite the Coors family’s Castle Rock Foundation's continuing history of gifts to organizations that actively promote explicitly anti-LGBT political campaigns and candidates, claiming that the Coors family's support of what critics view as anti-gay hate groups speaks more loudly than the company's multi-million dollar image campaigns, or out gay son of William Coors, Scott Coors' public defense of his family's firm's civil rights and labor rights record. 
Paul Newman's character Hud Bannon in the 1963 film Hud drinks Coors beer throughout the picture.
The 1977 film Smokey and the Bandit centers around an illegal shipment of Coors from Texas to Georgia.
Kurt Russell's character R.J. MacReady in John Carpenter's The Thing is seen with a can of Coors beer while also drinking J&B Whiskey.
William Zabka's Karate Kid character Johnny Lawrence is often seen drinking Coors Banquet in the web television series Cobra Kai.
Mel Gibson's character Martin Riggs from the Lethal Weapon film series drinks Coors Banquet.
In 2010 Coors became a sponsor of the show It's Always Sunny in Philadelphia. Since season six of the show all beer in Paddy's Pub is Coors and the bar has Coors signs and logos scattered throughout it.
The first commercial beer available in cans began in 1935 in Richmond, Virginia.  Not long after that, sodas, with their higher acidity and somewhat higher pressures, were available in cans. The key development for storing drinks in cans was the interior liner, typically plastic or sometimes a waxy substance, that helped to keep the product's flavor from being ruined by a chemical reaction with the metal. Another major factor for the timing was the repeal of Prohibition in the United States at the end of 1933.
In 1935,  the Felinfoel Brewery at Felinfoel in Wales was the first brewery outside the US to commercially can beer. Prior to this time, beer was only available in barrels or in glass bottles. From this time, lightweight tin cans could be used. Felinfoel was a major supplier to British armed forces abroad in the Second World War - cans saved a great deal of space and weight for wartime exports compared to glass bottles, and did not have to be returned for refilling. These early cans did not have a pull tab, instead they had a crown cork (beer bottle top). All modern UK canned beer is descended from these small, early cans which helped change the drinking and beer-buying habits of the British public. [ citation needed ] From the 18th century until the early 20th century Wales dominated world tinplate production, peaking in the early 1890s when 80% of the world's tinplate was produced in south Wales. [ citation needed ]
Canned drinks were factory-sealed and required a special opener tool in order to consume the contents. Cans were typically formed as cylinders, having a flat top and bottom. They required a can piercer, colloquially known as a "church key", that latched onto the top rim for leverage lifting the handle would force the sharp tip through the top of the can, cutting a triangular hole. A smaller second hole was usually punched at the opposite side of the top to admit air while pouring, allowing the liquid to flow freely.
In the mid-1930s, some cans were developed with caps so that they could be opened and poured more like a bottle. These were called "cone tops", as their tops had a conical taper up to the smaller diameter of the cap. Cone top cans were sealed by the same crimped caps that were put on bottles, and could be opened with the same bottle-opener tool. There were three types of conetops: high profile, low profile, and j-spout. The low profile and j-spout were the earliest, dating from about 1935. The "crowntainer" was a different type of can that was drawn steel with a bottom cap. These were developed by Crown Cork & Seal (now known as Crown Holdings, Inc.), a leading drink packaging and drink can producer. Various breweries used crowntainers and conetops until the late 1950s, but many breweries kept using the simple cylindrical cans. [ citation needed ]
The popularity of canned drinks was slow to catch on, as the metallic taste was difficult to overcome with the interior liner not perfected, especially with more acidic sodas. Cans had two advantages over glass bottles. First for the distributors, flat-top cans were more compact for transportation and storage and weighed less than bottles. Second for consumers, they did not require the deposit typically paid for bottles, as they were discarded after use. Glass-bottle deposits were reimbursed when consumers took the empties back to the store.
By the time the United States entered World War II, cans had gained only about ten percent of the drink container market [ citation needed ] this was drastically reduced during the war to accommodate strategic needs for metal.
In 1959, the recyclable aluminum can was introduced to the market in a 7 oz. size by the Adolph Coors Company. [ citation needed ]
In 2008, an aluminum version of the crowntainer design was adopted for packaging Coca-Cola's Caribou Coffee drink. In 2004, Anheuser-Busch adopted an aluminum bottle for use with Budweiser and Bud Light beers. [ citation needed ]
Capacity in countries Edit
Various standard capacities are used throughout the world.
In Australia the standard can size for alcoholic and soft drinks is 375 ml. Energy drinks are commonly served in 250 ml and 500 ml sizes.
In Brazil the standard can size is 350 ml.
In China the most common size is 330 ml.
Can dimensions may be cited in metric or imperial units imperial dimensions for canmaking are written as inches+sixteenths of an inch (e.g. "202" = 2 inches + 2 sixteenths). 
In Europe the standard can is 330 ml, but since the 1990s 250 ml has slowly become common, along with 500 ml. It's often used for beer, cider and energy drinks.
In the UK, 440 ml is commonly used for lager and cider.
In Austria, energy drinks are usually sold in sizes of 200 to 330 ml.
In Hong Kong most cans are 330 ml.
In India standard cans are 250 ml.
Indonesia introduced 320 ml cans for domestically produced beer in 2018. Carbonated soft drink cans are typically 330 ml.
In Japan the most common sizes are 350 ml and 500 ml, while larger and smaller cans are also sold.
In Malaysia, beer cans are 320 ml. For soft drinks in both Malaysia and Singapore, the most commonly found cans are 300 ml for non-carbonated drinks and 325 ml for carbonated drinks. Larger 330 ml/350 ml cans are limited to imported drinks which usually cost a lot more than local ones.
In the Middle East standard cans are 330 ml.
In New Zealand the standard can size is 355 ml, although Coca-Cola Amatil changed some of its canned drinks to 330 ml in 2017. 
In North America, the standard can size is 12 US fl oz or 355 ml. The US standard can is 4.83 in or 12.3 cm high, 2.13 in or 5.41 cm in diameter at the lid, and 2.6 in or 6.60 cm in diameter at the widest point of the body. Also available are 16 US fl oz or 473 ml cans (known as tallboys or, referring to the weight, "pounders"), and 18 US fl oz or 532 ml
In Mexico, the standard size is 355 ml, although smaller 235 ml cans have gained popularity in the late 2010's and early 2020's.
In Canada, the standard size was previously 12 Imperial fluid ounces (341 ml), later redefined and labeled as 341 ml in 1980. This size was commonly used with steel drink cans in the 1970s and early 1980s. However, the US standard 355 ml can size was standardized in the 1980s and 1990s upon the conversion from steel to aluminum. Some drinks, such as Nestea, are sold in 341 ml cans.
In Quebec, a new standard for carbonated drinks has been added, as some grocery stores now only sell cans of all major carbonated drinks in six-packs of 222 ml cans. Many convenience stores also began selling "slim cans" with a 310ml capacity in 2015.
In Pakistan the most common sizes are 250 ml and 330 ml, and 200 ml cans are also sold.
South African standard cans are 330 ml (reduced in the early 2000s from the up-until-then ubiquitous 340 ml) and the promotional size is 440 ml. There is also the 500 ml can. A smaller 200 ml can is used for "mixers" such as tonic or soda water. It has a smaller diameter than the other cans. In September 2018, a 300 ml can was introduced as an alternative to the 330 ml can in a continued effort to reduce the amount of sugar consumed in soft drinks.
250 ml cans are the most common for soft drinks, but when accompanying take out food (such as pizza or chicken), a short 245 ml can is standard. Recently, some 355 ml cans which are similar to North American cans are increasingly available, but are limited mostly to Coca-Cola and Dr Pepper, and beer cans are available in 500 ml.
Singha beer uses 320 ml cans for domestic sales and 330 ml cans for exports. 
Most metal drink cans manufactured in the United States are made of aluminum,  whereas in some parts of Europe and Asia approximately 55 percent are made of steel and 45 percent are aluminum alloy. Steel cans often have a top made of aluminum. Beverage containers are made of two different aluminum alloys. The body is made of the 3004 alloy that can be drawn easily and the top is made of the harder 5182 alloy 
An empty aluminum can weighs approximately one-half ounce (14 g). There are 34 empty 12 ounce aluminum cans to a pound or 70 to a kilogram. 
In many parts of the world a deposit can be recovered by turning in empty plastic, glass, and aluminum containers. Scrap metal dealers often purchase aluminum cans in bulk, even when deposits are not offered. Aluminum is one of the most cost-effective materials to recycle. When recycled without other metals being mixed in, the can–lid combination is perfect for producing new stock for the main part of the can—the loss of magnesium during melting is made up for by the high magnesium content of the lid. Also, reducing ores such as bauxite into aluminum requires large amounts of electricity, making recycling cheaper than producing new metal.
Aluminum cans are coated internally to protect the aluminum from oxidizing. Despite this coating, trace amounts of aluminum can be degraded into the liquid, the amount depending on factors such as storage temperature and liquid composition.   Chemical compounds used in the internal coating of the can include types of epoxy resin. 
Modern cans are generally produced through a mechanical cold forming process that starts with punching a flat blank from very stiff cold-rolled sheet. This sheet is typically alloy 3104-H19 or 3004-H19, which is aluminum with about 1% manganese and 1% magnesium to give it strength and formability. The flat blank is first formed into a cup about three inches in diameter. This cup is then pushed through a different forming process called "ironing" which forms the can. The bottom of the can is also shaped at this time. The malleable metal deforms into the shape of an open-top can. With the sophisticated technology of the dies and the forming machines, the side of the can is significantly thinner than either the top and bottom areas, where stiffness is required.
Plain lids (known as shells) are stamped from a coil of aluminum, typically alloy 5182-H48, and transferred to another press that converts them to easy-open ends. This press is known as a conversion press which forms an integral rivet button in the lid and scores the opening, while concurrently forming the tabs in another die from a separate strip of aluminum.
Cans are filled before the top is crimped on by seamers. To speed up the production process filling and sealing operations need to be extremely precise. The filling head centers the can using gas pressure, purges the air, and lets the drink flow down the sides of the can. The lid is placed on the can, and then crimped in two operations. A seaming head engages the lid from above while a seaming roller to the side curls the edge of the lid around the edge of the can body. The head and roller spin the can in a complete circle to seal all the way around. Then a pressure roller with a different profile drives the two edges together under pressure to make a gas-tight seal. Filled cans usually have pressurized gas inside, which makes them stiff enough for easy handling. Without the riveted tab the scored section of the can's end would be impossible to lift from the can.
Can filling lines come in different line speeds from 15,000 cans per hour (cph) up to 120,000 cph or more, all with different levels of automation. For example lid feeding alone starts with manual debagging onto a simple v-chute connected to the seamer up to fully automated processes with automatic debagging and lid feeding of lids combined with automatic roll depalletizers for filling debaggers by robots.
Molson Export Molson Coors Canada
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Notes: With over 100 years of brewing tradition behind it, Molson Export continues to grow in lore. Its history, however, could never be as rich without the original, high-quality ingredients that have come to distinguish it from other brands.
We brew Molson Export with two-row barley, an exclusive strain of ale yeast that goes back to the origins of Molson Breweries, hand-selected Golding and Oregon hops and water.
2.7 /5 rDev -8.2%
look: 4 | smell: 2.75 | taste: 2.5 | feel: 2.5 | overall: 2.75
Molson Export pours into my glass crystal clear and a light copper in color. The head is fluffy, white, and lasting.
Taking a sniff, the first thing I notice is an odd sweetness. If anything, this sweetness smells like corn syrup. This is immediately followed by caramel, making the initial corn sweetness easy to miss. Underneath that is a generic sort of breadiness.
On the tongue, Molson Export is smooth, lightly carbonated and has an oddly slick mouthfeel. Flavors are sweet up front, tasting more like synthetic caramel flavoring than actual caramel. Barest hint of nuttiness trying to lend support. No notable malt flavors floating around, either. Finish is short, sweet, and clipped. No hop presence to speak of, either.
It's just not that great. It literally tastes like someone took a beer and added synthetic colors and flavors to make it look like a nice, crafty beer. Unfortunately to me, it just tastes like a variety of carbonated syrups.
2.06 /5 rDev -29.9%
look: 4 | smell: 3 | taste: 1.5 | feel: 3 | overall: 1
Happy CANada Day, hosers! Take off, eh? This is one of my FAVORITE holidays of the year since it provides me with the impetus to a) drink CANned CANadian beer ISO The CANQuest (tm) b) watch hockey (either pre-recorded games or movies, like "Slapshot" c) watch "Strange Brew" d) eat some beaver & e) parade nekkid in the street while waving a CANdian flag. 2017 was their 150th Anniversary so I pulled out all of the stops, using sparklers & firecrackers as accoutrements, which was attention-getting, to say the least. The local CANstabulary was bemused & amused as they led me away, but I was less-than-thrilled with the 1st & 2nd degree burns, especially to my sensitive bits! Needless to say, I have scaled back since then.
A BIG "THANK YOU!" to my local, in-person trading partner, @tone77 , for providing me with a buncha beers for today's CANebration! He said that many of them will take me back to the early days of The CANQuest (tm), when AALs were the standard & the norm. No matter! Today, we CANebrate & inebriate! Cheers to our CANuck neighbors!
From the CAN: "Since 1903, Molson Export has been expertly brewed to honour the legacy of John Molson. We use some of the same quality ingredients today that he sailed across the ocean to find when he founded the brewery, now the oldest in North America. The result is a well-crafted beer with an exceptionally refreshing taste."
I had "O CANada" playing on YouTube as I Crack!ed open the vent to begin this momentous CANebration. I went with a slow, gentle C-Line Glug on this one, having just awakened from a mid-morning nap.
It is fitting since this puts me at just past the Noon hour in their Mountain Time Zone. Why? I love that area! Despite not being a skier, I have traveled, by train, through the CANadian Rockies several times, sometimes for beer, others for hockey. Calgary is one rockin' town & Electric (8th) Avenue is NOT to be missed at night. Edmonton is the furthest north that I have achieved in CANada, but going there, you had best pack all of your hockey knowledge & be prepared to swill beer like a local. We beCAN with a pitcher per person & went from there … 8=O
My, did this beer want to foam up & join in the CANbration! It did a pseudo-cascade & then settled into
two fingers of foamy, rocky, bone-white head that hung around briefly & then faded to wisps, leaving a modicum of lacing in its wake. Color was a gorgeous solid-Amber (SRM = > 7. < 9) with Alberta, CANada-quality clarity. I could see myself on VIARail, headed to CANcouver! Nose had an odd quality of green apples, biscuity malts and grassy hops, but it just was not up to snuff in terms of style. Mouthfeel was medium, about par for the course. The taste just was not that of an ABA. Not only have I had much better exemplars in the style, I simply would not use this as an entrée beer to the style. The green apple flavor was too prevalent & an indicator of acetaldehyde to reCANmend it. Should I be reviewing a flawed beer? They released it to the market so it is fair game, IMHO. Finish was more dry when it should have been more sweet. I think that they botched the yeast usage on this one. 8=p
2.59 /5 rDev -11.9%
look: 4 | smell: 3 | taste: 2 | feel: 3.25 | overall: 2.5
Poured from a 16 oz. can. Has a golden color with a 1/2 inch head. Smell is very mild, a bit of apples, grains. Taste is full of green apples, a slight metallic twang to it, somewhat resembling a Minhas product. Feels medium/light bodied in the mouth and overall WTF Molson? You can and have done better than this!
3.06 /5 rDev +4.1%
look: 3.5 | smell: 3 | taste: 3 | feel: 3.25 | overall: 3
I don't think that Molson Export was terrible by any means during it's attempted introduction into the American market. It just wasn't noteworthy enough to stand out on it's own as a Molson offering. With Molson Canadian, Ice, Golden, Canadian Light, and XXX on the shelves, Export made for a solid inclusion in a sampler, but wasn't going to move cases of itself by itself in America. Is still enjoyed throughout Canada though (and I think is more renown in Montreal than Toronto.)
3.77 /5 rDev +28.2%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
For a mass-produced ale this beer is very well done.
It has a thick white head. The beer itself is golden in colour.
There isn't much smell. There is grain, biscuit, hops, and an overall sweetness. But it's all quite faint.
The taste is typical beer. And that's not bad. There is a bit of grain, a dab of hop bitterness, and sweetness. All very mild.
The mouthfeel is watery and yet effervescent.
The finish is crisp and dry.
I really enjoy this. Served icy-cold on a hot day it's very refreshing.
3.5 /5 rDev +19%
look: 3.5 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
Second to the last random from my neighbors mixed box. I received two Molson brews because according to him his absolutely cannot stand them. And we're talking about a man who found a ten year old bottle of Guinness in the woods and drank it. So here we go.
Pours a murked yellow which is somewhat surprising considering the style. Head is frothy and thick standing two fingers in height. Seeing some sediment float around.. Uh oh.
Smells adjuncty which js exactly as anticipated though there is a definite fruitiness coming through.
Luckily the fruitiness takes hold over the adjunct in this case. Not like IPA fruity, but pretty decent.
Feel is relatively light and it swallows easy with a moderate carbonation.
Overall nothing about this beer is big but it was better than I had expected. Now seeing that this is a blonde instead of adjunct I understand the fruit aspect better. If I were to ever see these around here at a low price point I'd pick them up for a definite easy drinker.
3.57 /5 rDev +21.4%
look: 3.75 | smell: 3 | taste: 3.75 | feel: 3.75 | overall: 3.75
Actually this is not bad. Nice light golden colour, decent somewhat unique taste, a bit metallic but with decent bite and nice bitterness. Smell is meh, not much to it. I'd drink this again.
3.73 /5 rDev +26.9%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.75
12oz bottle served in a stemmed glass. No date.
Appearance: Clear bright golden yellow with a thin white head. Some small strands of lacing noted here and there.
Smell: Clean, a bit herbal/leafy with a mix of noble hops and English bittering hops.
Taste: Malty with a mix of noble hops and English tea-like bitterness. The malt was biscuity in character.
Mouthfeel: Nothing special. Just right carbonation.
Overall / Drinkability: A no fills ale. Drank two of these without batting an eye over the course of a 2 hour networking meeting with appetizers to pair with it. A solid ale. Nothing terribly memorable, but definitely flavorful.
2.82 /5 rDev -4.1%
look: 4 | smell: 2.5 | taste: 2.5 | feel: 2.75 | overall: 3.5
Appearance - This beer pours a clear golden straw color with 3 fingers of white bubbly head and lots of carbonation.
Aroma - Pale buscuity malts, a bit of apple, some light floral hops.corn. Not much going on but it smells pleasant enough
Taste - Corn, apple peel and a slight apple sweetness, pale malts, some light hops.
Feel - light watery body with some slightly prickly carbonation. very easy drinking.
Overall - This beer is very similar to all other macros you can taste the adjunct but it definitely has some fruity esters which may come from the ale yeast. not horrible for what it is,
3.1 /5 rDev +5.4%
look: 3 | smell: 3 | taste: 3.25 | feel: 3 | overall: 3
Can enjoyed in the hotel room?
Light golden color with a bubbly spirited white head. Bready sweet maltiness little to no hops. Safer than drinking the water.
3 /5 rDev +2%
look: 3 | smell: 3 | taste: 3 | feel: 3 | overall: 3
Molson Export. With that nice logo in front of that beer.
The smell of it is really disappointing and I was like its an other Molson dry product.
The look of it is really light. But you can see a nice carbonation. There is no head
Now about the taste I was really surprised. It was better than the smell. You have that touch of caramel sweet corny taste. The taste is between a Budweiser a Sleeman Draught and Coors Light. This is the only one Molson product that I like right now with the Coors Light.
So overall would I recommend it ? For sure. You wanna drink a Molson product. Take a Molson Export. This is much better than a Molson Dry or a Molson Canadian. If you are at the bar and have the chance to try the Molson Export. Try it.
3.21 /5 rDev +9.2%
look: 3 | smell: 3.25 | taste: 3.25 | feel: 3 | overall: 3.25
A: Clear light gold with gentle carbonation bubbles
S: Light malt with a metallic note, some delicate hoppiness as it warms
T: Light bodied and easy drinking, some malt sweetness and faint but discernible hops, nicely balanced finish
M: A tad on the thin side but this is to be expected, doesn't detract personally.
O: A nice take on the export ale style though could use a bit more body but a decent Molson product nonetheless.
3.1 /5 rDev +5.4%
look: 3.5 | smell: 2.75 | taste: 3.25 | feel: 3.25 | overall: 3
It had been a long time since I last bought a 2-4 or had even set foot in "The Beer Store". I had gotten into the habit of buying a single from Fuller, Hacker-Pschorr, Mad Tom or whatnot from the local LCBO. So, I was pleasantly surprised when I picked up a case of my old standby from my younger days - a case of Moslon Export.
It has been pretty enjoyable. It has a bitterness that let's the drinker know that it isn't just some crap macro offering. This is a beer I can keep in the fridge for company that doesn't stray too far off the beer path.
Very drinkable, especially after mowing the lawn.
3.03 /5 rDev +3.1%
look: 3.5 | smell: 3 | taste: 3 | feel: 3 | overall: 3
Full review now - November 8, 2019. 473 ml can purchased form the LCBO for around $2.50 CDN.
Appearance - Clear rich golden beer with two fingers of light white fluffy foam. Decent staying power due to lots of carbonation coming up. Minimal lacing.
Smell - Clean and grainy with a sweet corn aroma at the end. Not much else.
Taste - Not a whole lot of flavor, some grainy flavors transitioning into bready and some subtle sweet corn and a hint of cooked veggies. Quite bland, but ok for the style.
Mouthfeel - It's pretty light, the carbonation is assertive, lacking a little bit in fullness for the style which is hard to do given that blonde ales are usually quite light.
Overall - Mediocre blonde ale, yet one of the better Molson branded alternatives in the lineup. Won't repeat, but happy to give a full review.
3.7 /5 rDev +25.9%
look: 3.5 | smell: 3.5 | taste: 4 | feel: 3.5 | overall: 3.5
“This here is the real Mol-son. The rest? They are just Mol-daughters.”
-Some French guy next to me at bar. (Translated. [By me.])
I’ve heard people say this is the same thing as Molson Canadian only it’s in a different can because those crazy Quebecois demand difference. Those people are stupid since this is an entirely different beer.
This is one of those beers that tastes way better on tap than in the can. I don’t know what causes that because I am not a professional canman. Good front end and the back gets a little sour and syrupy, kinda like your lesser American macros. Very nice front all the way through, though, and the downer back end ain’t that noticeable in the tap version. It’s a real bargain, too, the Bell Center only charges 11 bucks a tall boy!
3.57 /5 rDev +21.4%
look: 3.5 | smell: 4 | taste: 3.5 | feel: 3 | overall: 3.5
This a good pretty good beer for a macro, but it was first made when it was a micro-brewery. It has a great ale color and smells fruity. The taste ia awesome for a macro so i think it is above average. The mouthfeel is like most of the ales. In average it is definetly the best ale you can find everywhere in Canada!
3.25 /5 rDev +10.5%
look: 3 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3
i like this better than either canadian or golden. its very sessionable and less artifical tasting. pours clear yellow color with a excited white head over an inch tall, decent retention. watery look overall, but not bad. smells like pale malts, very light, with ony some bittering hops in there as to not be offensive. taste is the same, but i reckon a stiffer hopping would make this a damn fine beer, it seems to be lacking to me, and that could really set it off. mouthfeel is good, smooth and drinkable, lighter body but not too light, with bright carbonation. sessionable, especially when ice cold. i dont mind this one in the summer when i am on a budget.
2.78 /5 rDev -5.4%
look: 3 | smell: 2.5 | taste: 3 | feel: 3 | overall: 2.5
Export says 'ale' on the label, but looks like a conventional lager in the glass. It is bright golden, filtered to near oblivion, with soda-pop bubbles and an antiseptically white head that falters and leaves little lace.
The bouquet has a slight pungency like that of a cheap cider vinegar and smells, just generally speaking, 'off'. If not for that off-putting pungency I'd say it resembles creamed corn. It certainly has the sweetness. In fact, this thing smell like it has more corn than a Mayan harvest festival. I wouldn't be surprised if there was mention of it in the Popol Vuh.
Perhaps the kindest thing I could say about Export's flavor is that there isn't much of it. The sting of aggressive, artificial carbonation makes more of an impression on the palate than the flavor of corn kernels, which, by the way, is about the only flavor that exists. There's nothing that resembles barley (or hops, for that matter).
The border that divides ales and lagers, although easily defined in technical terms, is far from concrete as far as things like taste and texture go. Some lagers offer a world more of flavors and body than ales. Just as equally, some ales, like Molson Export, contain even less malt and bitterness than even the palest of lagers (which this really drinks like).
Molson makes a number of abhorrent beers and, in full fairness, also have a few passable offerings in their portfolio. Export, in my opinion, doesn't fit neatly into either of those two camps. It's not offensive, but it's far from pleasant. I can't imagine any scenario where I'd recommend anyone buy this beer. It is distasteful at worst, forgettable at best.
3.5 /5 rDev +19%
look: 3.5 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
Appearance: Produced a finger of head that did manage to lace and stick around fairly well. The body is a clear gold with some decent carbonation. Nothing of exceptional note, but it seems to be a general, all around good job here.
Smell: Fruity esters and yeasty smells, apples and pears come to mind, but it doesn't quite hit the nail on the head. There is a nice backing of grain malt to it. Could be a bit stronger though.
Taste: Starts with some light, doughy malt that turns to much more fruity taste with some mild yeast and ends with a dusting of a mixed bag of light hops. It's a nice halfway point between a more flavourful ale and a more generic lager taste.
Mouthfeel: Crisp and clean, and doesn't leave anything in the way of aftertaste. Easy to drink, although the carbonation is a little meek. There is also a very slight clinging plastic feeling I could do without, but it is fairly subdued.
Drinkability: It's a little heavier on the stomach then you would think, but other then that it's easy going down with enough flavour to stay interesting.
Final Thoughts: One of Molson's better offerings, that is for sure. When I was younger, Export wasn't my cup of tea as it seemed to be a lot heavier and hoppier back then, however now, it is a suitable replacement for when only Macros are on tap.
2.84 /5 rDev -3.4%
look: 3.5 | smell: 2 | taste: 3 | feel: 3.5 | overall: 3
Molson Export is like most typical North American beers. It pours a golden clear with initial big head that dissapates quickly. The smell and taste are mostly grain. Mouthfeel is lighter in body with good carbonation. Overall it is a decent beer that is drinkable.
3.73 /5 rDev +26.9%
look: 3.5 | smell: 3 | taste: 4 | feel: 4 | overall: 4
Molson Ex, one of my favorite beers and probably the one I've consumed the most of in my life, largely attributed to my days at the factory way back when (Miss those stubby bottles).
This is definitely Molson's finest product in my opinion, which is saying something because I enjoy most of their products save for the rare misadventure (Molson M).
Nice crisp taste with a hoppy spicy kick. One of my favorite styles of beer and Ex is a premier option. Mouthfeel is prickly and effervescent. My one complaint is the beer's flavor seems to diminish surprisingly quickly, so try to find one with the closest brewed date.
3.25 /5 rDev +10.5%
look: 3 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3
Poured a two finger head out of the can, off white with good retention and some lacing, a light yellow body, clean and clear look.
Smell is some grainy malt and light hops, some floral notes.
Taste is grainy malt with some adjunct, a little bisuit and pepper, floral aftertaste.
Mouthfeel is light to medium bodied with plenty of carbonation, still relatively smooth, clean and crisp.
Overall a decent macro that I have always enjoyed.
3.25 /5 rDev +10.5%
look: 3 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3
I guess my taste buds have improved in the last 13 years. In university this was a common staple at parties. Just had my first one in a few years albeit in cans rather than bottles. So maybe it's
the metallic influence? Doesn't seem as good as it used to be. Still better than Labatt though.
2.73 /5 rDev -7.1%
look: 3 | smell: 2.5 | taste: 3 | feel: 2.5 | overall: 2.5
On tap in Montreal. This beer poured a golden color, much carbonation is evident by the bubbles. Shiny white head dissipates quickly. Scent is a bit off-putting, not skunky, just a bit, well, macro. Smells like corn. Buttered corn. Taste was not comparative to the smell. Much better. Not great, just better. The appeal for export must be drinkability, not taste. Mouthfeel was a bit grainy and dry after a while. Not my favorite.
3.19 /5 rDev +8.5%
look: 4 | smell: 2.5 | taste: 3.25 | feel: 3.5 | overall: 3.5
Pours a translucent golden colour (like the majority of Molson's beers), topped with a creamy one-finger head. Retention is decent it takes a few minutes to dissipate to a thin half-centimetre cap with some lacing. Tons of bubbles stream to the surface constantly. Looks pretty good, actually. The smell is faint and bland but there is nothing off-putting in it mostly malted grains with a touch of yeast and fruity esters.
It wouldn't surprise me to find out that there are adjuncts somewhere in Export's recipe, but that is because I tend to expect that level of quality from Molson. In actual fact, Export is quite clean-tasting - light grain malt sweetness leading into a faint twinge of dryness, presumably from some form of hops. There is some corny adjunct character, but it is not a seriously dominant facet of the taste. All of the flavors are well-balanced with each other, and the end result is a surprisingly decent (and ridiculously drinkable) blonde ale. Carbonation level is a little high. The surprisingly long-lasted head gives the beer a bit of a creamy mouthfeel. It's thicker than Canadian but overall still rather light-bodied.
I was out west for two years and never saw this stuff there. I'll admit to missing Ex a little bit during that time. it was one of the first beers I had after coming back. As far as mass-produced Canadian beer goes, this is one of the better options - and I say this as someone who is not a fan of most Molson products at all. Export is in the upper echelon of products brewed under their name, but it's still nothing all that special, and I'd definitely take a Labatt 50 over this.
Canadian beer bottles: Do you know your history?
Canadian beer producers have always fought for supremacy, offering consumers different styles, different options and creative advertisements, which have in turn etched themselves into our psyche. The evolution of Canadian beer bottles has played a big role in the marketing strategies behind large Canadian breweries since being introduced to glass.
Canada's first beer bottle: The growler
Before Canada became an industrialized nation, beer could only be consumed in taverns, hotel drinking rooms, saloons and pubs. In those times it was not uncommon for saloon owners to brew their own beer, thus creating what we know today as the brewpub. These owners introduced the growler, a 1.89 litre bottle (also referred to as a jug) that holds about 5-3/4 beers (based on a standard 341ml bottle) and was/is best consumed immediately. Breweries today continue to take advantage of growlers, offering customers the opportunity to take home some of their freshest products.
Bombers and Quart bottles
Bombers (650ml) and Quart bottles (750ml) followed the growler once large breweries installed bottling lines to capture more sales through distribution. Beer could still be drank in pubs and saloons, or taken home in growlers, but the Canadian public gladly accepted these new bottles into their homes.
These bottles would eventually give way to a short, thick bottle that would go on to symbolize Canadian beer worldwide. Today, when you get hands on a bomber or quart bottle, chances are it came from a craft brewery or brewpub. These bottles offer up more than a standard 20 oz pint and are ideal for sharing with a group of friends.
The beloved Canadian stubby
The stubby bottle was introduced to the Canadian beer drinker in 1961 and became an instant hit. The stubby, which received its famous name due to its small and fat stature, was easier to ship, stack and store as the thickness of the bottle meant less breakage, making stubbies instantly popular with breweries.
Stubbies were also popular with drinkers as its small shape helped the beer chill quickly. The stubby actually held 341ml, which is the standard for present mainstream long neck bottles. As popular as they were, stubbies did not survive the ever-changing market for a number of reasons.
One of those reasons at the time was to appease female drinkers (who for some reason where not happy holding the stubby), so big companies started incorporating American-style long neck bottles. Today there are a number of Ontario craft breweries offering their products in stubbies: Brick Brewery in Waterloo and Heritage Brewery in Carleton Place, to name a few.
Page 1 of 2 -- Learn more about craft brewers in Canada on page 2
Stubby's skinny replacement: The long neck
Between 1982 and 1986, the large national breweries (having already creating partnerships with some U.S. breweries) introduced Canadians to the long neck bottle in different shapes and colours, with brown still being the standard colour.
Green or clear bottles, which were typical colours when beer was first bottled, were being re-marketed as the new wave in beer. Carling O&rsquoKeefe (now under the Molson-Coors tree) started selling Miller in its clear long neck bottle and other breweries noticed the public&rsquos response and they were soon following.
It should also be noted that in Ontario, the Beer Store (owned by Labatt Breweries of Canada and Molson Breweries Ltd and later Sleeman) agreed to regulate the use of long necks, causing everyone in the industry to comply should they sell beer through the stores thus cementing the fate of the stubby, bomber and quarts (though they were still popular in Quebec).
Canadian beer bottles today
Today the Canadian brewing industry is experimenting with bottles of all shapes, sizes and colours essentially reverting back to the types used in the late 19th and early 20th centuries. The bomber, the growler, quarts and the stubby are making comebacks thanks in large part to Canada&rsquos flourishing craft brewers.
Beer is part of our national past time, sewn into the fabric of who we are as Canadians and where we&rsquove come from. Author/photographer Douglas Coupland even used a picture of a beer bottle for the cover of his Souvenir of Canada (2002, Douglas & McIntyre) book and Canadians coast to coast would have no problem identifying it as a stubby. Beer has been by our side through the birth of a country, survived the tough times of prohibition and is currently witnessing a rebirth in the craft brewing renaissance. Everything you need to know about the evolution of Canada can be obtained through a brief history lesson on the subject of beer.
Troy Burtch grew up in a small town and was an avid beer bottle collector during his youth. He currently writes for TAPS: Canada&rsquos Beer Magazine.
Page 2 of 2
&lsquoRage Yoga&rsquo Class Lets You Swear and Drink Beer to Get in the Yoga Flow
Yoga is one of the most popular ways to work out and explore the mind-body connection, but it’s not for everyone. Whether it’s the awkward poses or the self-important posturing of other yogis, many who could stand to benefit from its stress-releasing qualities are saying “namaste at home” instead.
But one yoga class has its own boozy, F-bomb-laden taken on the ancient practice that just might attract some of the people least likely to wear Lululemon. It’s called “Rage Yoga,” and it’s all the… well, you know, at Brash Brewery in Houston, Texas, and two other locations in Canada. According to its website, the class is all about “stretching, positional exercises, and bad humor, with the goal of attaining good health and to become zen as f*ck.”
WATCH: 9 Alcohol Myths
So what exactly makes it unique from other, more soothing forms of yoga? A few things. First of all, Rage Yoga is a safe space for swearing. At any given class, you might hear F-bombs bursting in air and plenty of more specific gripes being vented as participants let out the emotions they’ve bottled up while trying to twist themselves into a pretzel.
And because the class in Houston takes place at a brewery, you can bet that beer finds its way into the yoga flows. Sipping suds is as central to Rage Yoga’s relaxation techniques as shavasana.
“[Rage Yoga] allows you to have a safe space to let go of your and frustration and rage in a healthy way,” Rage Yogi Ashley Duzich told CBS Dallas-Fort Worth. “We actually take beer breaks during class.”
Don’t expect to just scream and sip, though: it’s a legit yoga class taught by real instructors. Duzich and others have completed an accredited instruction program, and have had at least 200 hours of certified yoga instruction. And if you can’t attend any of the classes, Rage Yoga’s site also features a wealth of digital instructional content available for purchase so you can drink, scream, and stretch along at home at your own pace.
At least if any of the poses get too challenging, the cold beer and the ability to immediately vent your pain and frustration should make it all easier to deal with. Just make sure you aren’t cursing your hangover the next day.
The Shocking Ingredients In Beer
I have to confess, I’m not a beer drinker, but there’s someone in my household that loves it, so I had to figure out the truth. Is beer really healthy? Why are the ingredients not listed on the label? Which brands can we trust? Which brands are trying to slowly poison us with cheap and harmful ingredients? All of these questions were going through my head at once at lightning speed. So a year ago, I started to research what was really in beer and after questioning several beer companies, reading books about food science, and talking to experts, the information I discovered was downright shocking.
I see it all the time. Someone who eats organic, makes the right choices at the grocery store, is fit and lives an extraordinarily healthy lifestyle but then drinks beer like it is going out of style.
Caring about what you eat doesn’t necessarily translate into caring about what you drink and this is a HUGE MISTAKE.
Before we get into what exactly is in beer that you should be worried about, let’s talk about how body reacts to alcohol in general.
Alcohol is metabolized by the body differently than all other calories you consume. Alcohol is one of the only substances that you consume that can permeate your digestive system and go straight into your bloodstream. It bypasses normal digestion and is absorbed into the body intact, where it goes straight into the liver.
Your liver is your main fat-burning organ. If you are trying to lose weight or even maintain your ideal weight, drinking alcohol is one of your worst enemies. The liver is going to metabolize alcohol first vs. the fat you want to get rid of – making weight loss even harder. Additionally, one of the primary functions of the liver is to remove environmental toxins from your body – if it is overtaxed with alcohol, the normal removal of these toxins becomes extremely diminished and can result in rapid aging, loss of libido, and other diseases.
The one thing that has gotten me before and I’m sure many of you – is the health marketing claims on alcohol products making drinking them seem like a good idea and an added “benefit” to your health. The low alcohol content of beer makes it appear as an innocuous beverage and something people throw back without even thinking about it. Who hasn’t seen those studies that say a beer a day is great for you (I want to ask who ever stops at just one beer?)?
So, inherently, alcohol by itself is not a healthy person’s best friend – but that’s just the tip of the iceberg. Beer, especially American beer, is made with all sorts of ingredients beyond the basic hops, malt and yeast. There are numerous other ingredients used to clarify, stabilize, preserve, enhance the color and flavor of beer.
When you drink beer, there is almost a 100% chance that you don’t know what you are drinking (unless you quizzed the beer companies like I did). The ingredients in beer are not required by law to be listed anywhere on the label and manufacturers have no legal obligation to disclose the ingredients. For regular beer, calorie levels and percent alcohol are optional and for light beer calories are mandatory but alcohol levels are optional.
Michele Simon, a public health lawyer, author of Appetite for Profit, and president of Eat Drink Politics told me the reason that beer companies don’t disclose ingredients is simple: they don’t have to.
“Ingredient labeling on food products and non-alcoholic beverages is required by the Food and Drug Administration. But a whole other federal agency regulates beer, and not very well. The Department of Treasury – the same folks who collect your taxes – oversees alcoholic beverages. That probably explains why we know more about what’s in a can of Coke than a can of Bud. You can also thank the alcohol industry, which has lobbied for years against efforts to require ingredient labeling.”
I figured if the beer companies aren’t required to tell us the exact list of ingredients, I needed to investigate this for myself and asked them the pointed questions until I got the truth.
First of all, I was able to obtain a baseline list of “legal” additives allowed in beer from the book “Chemicals Additives in Beer” by the Center of Science and Public Interest. This list allowed me to ask specific questions about each beer I investigated. For example – beer sold here in America can contain several of the following ingredients:
Monosodium Glutamate (MSG) – alcohol is already addictive with some people, but with MSG?! Holy smokes.
Propylene Glycol (an ingredient found in anti-freeze)
Calcium Disodium EDTA (made from formaldehyde, sodium cayanide, and Ethylenediamine)
Many different types of sulfites and anti-microbial preservatives (linked to allergies and asthma)
Natural Flavors (can come from anything natural including a beavers anal gland)
Caramel Coloring (Class III or IV made from ammonia and classified as a carcinogen)
FD&C Blue 1 (Made from petroleum, linked to allergies, asthma and hyperactivity)
FD&C Red 40 (Made from petroleum, linked to allergies, asthma and hyperactivity)
FD&C Yellow 5 (Made from petroleum, linked to allergies, asthma and hyperactivity)
Insect-Based Dyes: carmine derived from cochineal insects to color their beer.
Animal Based Clarifiers: Findings include isinglass (dried fish bladder), gelatin (from skin, connective tissue, and bones), and casein (found in milk)
Foam Control: Used for head retention (glyceryl monostearate and pepsin are both potentially derived from animals)
BPA (Bisphenol A is a component in many can liners and it may leach into the beer. BPA can mimic the female hormone estrogen and may affect sperm count, and other organ functions.)
Carrageenan (linked to inflammation in digestive system, IBS and considered a carcinogen in some circumstances)
During my investigation, I couldn’t get a single mainstream beer company to share the full list of ingredients contained in their beer. But I did get some of them to fess up to the use of these ingredients in writing so I’m going to share this information with you now.
Carcinogenic Caramel Coloring
Newcastle, a UK brand, confessed to using what I would consider one of the most controversial food additives. Toasted barley is usually what gives beer its golden or deep brown color, however in this case, Newcastle beer is also colored artificially with caramel color. This caramel coloring is manufactured by heating ammonia and sulfites under high pressure, which creating carcinogenic compounds. If beer companies were required by law to list the ingredients, Newcastle would likely have to have a cancer warning label under California law because it is a carcinogen proven to cause liver tumors, lung tumors, and thyroid tumors in rats and mice.
Genetically Modified Organisms (GMOs)
Many of the beers I questioned contained one or more possible GMO ingredients.
- High Fructose Corn Syrup (Guinness – unable to provide an affidavit for non-GMO proof)
- Corn syrup (Miller Light, Coors, Corona, Fosters, Pabst Blue Ribbon, Red Stripe)
- Dextrose (Budweiser, Bud Light, Busch Light, Michelob Ultra)
- Corn (Red Stripe, Miller Coors Brand, Anheuser-Busch Brands)
Most beers brewed commercially are made with more GMO corn than barley. Many of the companies I contacted dodged the GMO question – however Miller Coors had a very forthcoming and honest response. They stated “Corn syrup gives beer a milder and lighter-bodied flavor” and “Corn syrups may be derived from a mixture of corn (conventional and biotech.)”, admitting their use of GMOs.
Pabst Blue Ribbon responded saying their corn syrup was “special” and “made of carbohydrates and some simple sugars like dextrose and maltose. The sugars are fermented into alcohol and CO2, and the carbohydrates, both from the corn syrup and the malt, remain in the beers as flavor, color and body components.”
Dextrose and maltose can come from a variety of substances that are sweet, but likely are derived from GMO corn because it is super cheap for a company to use corn instead of fruit or other non-GMO sources. With cheap beer – you are not just getting a cheap buzz, you are getting the worst of the worst. Just like with cheap fast food – if you don’t invest in your beer – you will be drinking a lower quality product like Pabst Blue Ribbon that is made from GMO Corn and Corn Syrup.
In 2007, Greenpeace found unapproved and experimental GMO Rice strain in Anheuser-Busch (Budweiser, Bud Light) beer. Anheuser-Busch responded saying their US-grown long-grained rice “may have micro levels” of a genetically engineered protein called Liberty Link, but added that the protein is “substantially removed or destroyed” during the brewing of beer sold domestically. Don’t you think it’s hard to trust any beer company that gets caught using experimental food made in a laboratory? GMOs have not been tested long term on human beings and one of the main pesticides (Roundup) they spray on GMO crops are linked to inflammation, cancer and other diseases.
High Fructose Corn Syrup & Fish Bladders
Speaking of trusting companies, let’s get one thing straight, Guinness beer is no longer owned by the Irish, they are now owned by a large beer conglomerate called Diageo and manufactured in over 50 different countries. No matter how many St. Patty’s Day celebrations you’ve had with this dark stout, it’s time to stop because they use high fructose corn syrup in their beer (4/2/14 Update: Guinness Beer claims they do not use high fructose corn syrup any longer, but refuses to disclose ingredient affidavits or full of list of ingredients.) But, Guinness beer also contains isinglass, a gelatin-like substance produced from the swim bladder of a fish. This ingredient helps remove any “haziness,” solids, or yeast byproducts from the beer. Mmmmm… fish bladder sounds delicious, doesn’t? The sneaky thing this beer company does like many of the companies mentioned here today is create an illusion of using the best ingredients when in actuality what they tell you publicly on their websites is a complete farce. On Guinness FAQ’s – they have a question that states: “What are the key ingredients in Guinness” and the answer doesn’t reveal the whole picture – it only states “Our key ingredients – other than inspiration – are roasted, malted barley, hops, yeast and water.” What BS, right? You have to call, email, question and know the right things to ask to even have a chance at getting the truth. This is insanity.
So What Beers Are Additive and GMO Free?
If you enjoy the occasional beer and wish to maintain your healthy lifestyle, choosing one without GMOs and additives is ideal. Unfortunately, most of the mainstream beers available have additives, but luckily, there are a few that don’t. For example, Sierra Nevada, Heineken, and Amstel Light ( 7/31/13 UPDATE: It has come to my attention that Heinken USA has changed their formula to use GMOs – I called their customer service line 1-914-681-4100 to confirm and asked for the list of ingredients – the man told me “water, yeast, malted barley and hops” – then I asked if their beer contained any genetically engineered material and he confirmed “YES,” but wouldn’t tell me what ingredients are genetically engineered. They recently changed their formula after my initial research that started in late 2012. ) (8/1/13 Update: Heineken reached out to me personally to say their customer service department made an error in telling me and others who called their beer has GMOs. I met with a head brew master and have viewed affidavits from the company and confirmed Heinken and Amstel Light do not contain GMOs – they apologize for the confusion. ) appear to be pretty clean (but these companies still wouldn’t disclose the full list of ingredients to me. They did say they use non-GMO grains, no artificial ingredients, stabilizers or preservatives).
German Beers are also a good bet. The Germans are very serious about the purity of their beers and enacted a purity law called “Reinheitsgebot” that requires all German beers to be only produced with a core ingredient list of water, hops, yeast, malted barley or wheat. Advocates of German beers insist that they taste cleaner and some even claim they don’t suffer from hangovers as a result.
An obvious choice to consider is also Certified Organic Beers. They are required by law to not include GMOs and other harmful additives. Organic beers also support environmental friendly practices and reduce the amount of pesticides and toxins in our air, support organic farmers – which is a huge plus. (To this day, the beer drinkers in my family haven’t found one they love so if you have suggestions, please let us know in the comments!)
Craft & Microbrews Beers – For certain local craft and micro beers, you can ask those companies for a list of ingredients and many of them will be up front with you. However, companies like Miller Coors are slowly closing in on craft beers and buying them up one by one… like they did when they created the unique popular variety called Blue Moon (the beer you drink with an orange) and Anhesuer-Busch did this with Rolling Rock and Goose Island Brewery. Make sure your favorite craft and microbrew is still independently owned and controlled before taking a sip.
In the end – if you decide to drink beer, you are definitely drinking at your own risk for more reasons than just the crazy ingredients that could be in them. The key point to remember is – if you like to drink beer and want to be healthy, drink it infrequently and quiz the beer companies for the truth. Find a beer that you can trust and stick with it.
For your reference, here are some important questions to ask your favorite beer company:
What are the ingredients in your beer – all of them from start to finish?
Do you use any soy, corn, or rice processing ingredients? (Examples include: dextrose, corn syrup, etc.)
Do you add any natural, artificial flavors or colors to the beer? (Examples include: yellow #5, caramel coloring, red #40, MSG, natural flavors)
Are there any additional preservatives, stabilizers and/or clarifying agents added to your beer during processing? (Examples include: propylene glycol, Calcium Disodium EDTA, anything ending in “sulfite” like sodium metabisulfite, Heptylparaben, isinglass)
If you know someone who drinks beer – share this post with them.
These ingredients are no joke. We must inform and protect each other from these industrial chemicals, untested and potentially harmful ingredients and it starts by sharing your knowledge with the ones you love.
Williamston's Old Nation Brewing goes old school with Night Farmer porter
Travis Fritts, brewmaster at Old Nation, talks about the creation of Night Farmer porter and about the new beer's flavor profile and popularity. The Detroit News
Old Nation brewmaster Travis Fritts is going back to his brewing roots with “Night Farmer,” a standard porter that brings a traditional flavor forward with a host of roasted malts, not a reliance on extra add-ins.
Released March 15, the 800 cases produced quickly sold out at distributors across Michigan and nearby states where Old Nation beers are sold. It’s on store shelves, but hurry. They won’t be making more – not right away, anyway.
Fritts said the beer came from the mind and recipe kit of brewer Joe Cavanaugh, who came to Old Nation, in Williamston, two years ago with a wide 20-year brewing background and interest in “old school” styles. “We got together, and we talked about beer styles we want to do, and he said, ‘I’d really like to do a porter’,” Fritts said.
“For us, that’s a great beer to examine, particularly for malt. It finds itself somewhere between a brown and a stout and, we think, combines the best characteristics of those two styles,” he said. That means there’s opportunity to choose ingredients like malts that create a layered flavor profile, without resorting to adding other flavors or boosting the beer’s alcohol by volume (ABV) – things that can blur the line between a porter and a stout.
“That’s what this beer kind of became to us: An ode to malt,” Fritts said. “Each malt is interesting, but the way they work in concert is what we’re looking for.” Night Farmer uses a blend of malt from the Great Lakes, Canada and England: pale, victory, black and chocolate.
“In the case of each malt, what we’re looking for are colors to add to a theme. You can kind of think of a good beer like a guitar solo. Initially it’ll evoke the general theme and melody, then it will sort of veer off into the different colors of that melody,” Fritts said.
Fritts’ description of that flavor experience: “With this Porter, (it’s) coming in with the dark malts right off the bat, so your first sip should be roasty and a little smoky, and then it should kind of fall off into sort of a smoother molasses, and then into a kind of a brown sugar and then a lighter turbinado sugar, and then rise again through chocolate and coffee and then back into the smoky roast, which is the main theme. All these are subtle, and all these carry through throughout the entire sip of beer.”
Old Nation Brewing's Night Farmer is available in a four-pack of 16-ounce cans, and is be sold primarily in Michigan with limited quantities reaching retailers in other Great Lakes area markets. (Photo: Tom Gromak, Detroit News)
He thinks the beer succeeds as a solid entry in the traditional porter category, and generally positive scores on consumer beer ratings sites agree, he said. Night Farmer has an average score of 3.83 (on a scale of 1 to 5) out of 79 check-ins on untappd. That pleases him and his brewing staff.
We hear the music. Night Farmer’s roasty, smoky, slightly sweet, slightly dark-chocolate flavor reminded us a little of a black IPA, but without the bite of the hops. It’s complex, with the flavors coming in waves, and even changing with the finish. It a tasty porter. Is it groundbreaking? No. But it’s not meant to be.
“We’ve been hoping beers like this – real representations of the style – would become beers that could become short-release popular beers instead of gimmick-type beers,” Fritts said. There’s no denying the popularity of things like Strawberry M-43, but that’s really just about putting strawberry into a popular beer. “We like Strawberry M-43 (and it’s coming out again later this year), but it’s not really interesting for a brewer,” he said. Crafting a traditional style into a success is interesting.
“This is a very traditional porter. It's only 5-1/2% alcohol. There's nothing in it, but malt and a little bit of hop and yeast and water but it showcases the skill of the brewer and the brewer’s ability to build a recipe, and respect subtlety, and kind of respect the drinker,” Fritts said.
Night Farmer is available in a four-pack of 16-ounce cans and is sold primarily in Michigan with limited quantities reaching retailers in other Great Lakes area markets.
If you miss it? Fritts said it might come out again in the fall – porters tend to be a cold weather beer and give way to lighter styles for spring and summer -- but said it will definitely make the 2022 calendar of releases.
- ⅓ cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 teaspoons dry mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ (12 fluid ounce) can beer
- 1 (3 pound) whole chicken
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Stews don’t require any fussing while they cook – once they’re in the oven you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.
Beef stews, are great for entertaining since they can be made the day ahead. Stew flavours meld together as it sits so it tastes better next day. Gently re-heat in the oven, microwave or slow cooker before serving.
Browning the beef before simmering gives beef stew a rich colour and flavour.
For a stew-like dinner that’s faster to prepare, you can use a Simmering Steak instead of stewing cubes that way, you have only one piece of meat to brown. Simmer as you would for making a stew.
Overcrowding meat in the pan will cause meat to steam rather than brown.
You can dredge the beef cubes in seasoned flour before browning if you like – but sprinkling the flour over the browned cubes is easier and less messy.
Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.
If flavourings start to scorch add a splash of water to the pot.
A tight fitting lid and a heavy pot are essential for best braising.
Keep beef cubes roughly the same size and trim them – this way beef will all cook at about the same time
Use the right pot – a Dutch oven made from enameled cast iron just can’t be beat – think Le Creuset for example.
For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker will do the trick too.
History of Can Sizes
To find out how many cups in a can are required, it's useful to have a little history of the canning industry. According to the guidebook Canning and How to Use Canned Foods by A.W. Bitting and K.G. Bitting, the National Canners Association (it's now called the Food Products Association) says, while there are (or were) some can sizes considered standard, these measurements aren't based on any unit of volume or other requirements, and might lead to confusion for home cooks.
The Canners Association explained that in assigning the mysterious numbers to cans, the American can industry describes the dimensions of cylindrical cans by two numbers: diameter and height. The guidebook's authors lamented the lack of foresight by the canning industry, saying, "The regular No. 2 can is too large for peas, corn, and beans in amount for the average family to use at one time, and the unused part is not as attractive when reheated. The No. 3 can of tomatoes is likewise an anomaly though the objection is not so strong as for the No. 2. The No. 2½ can was introduced as a compromise on the No. 3, especially for fruits, but recently a better size is being used having the diameter of the No. 2½ but only half the height. After machines have once been built to make and close cans of a certain size, it is difficult to make changes no matter how desirable it may be."