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Archive 1 | Archive 2 | Archive 3 | Archive 4 | Archive 5 | Archive 6 | Archive 7 |
While serving in the U.S. Army I had the pleasure to unexpetedly meet-up with some German coalition troops who were slick enough to manage to sneak some of their hometown brewed beer with them into the desert. The Beer that they shared with us that night in our little lp/op was the best beer that I ever had, in-fact, I generally don't like the taste of beer, the bitterness of the hops in particular, but this beer was so smooth and malty and sweet that it almost didn't even seem like beer; it was dark (and packed a wallop!) and the German troops would roll the bottles on the ground to distribute the sediments that were in the beer before sharing it with us (which was also new to me because all beer that I had prior to this time was American mass produced filtered stuff like Coors or Bud). I have never been able to find this beer again and would love to know what kind it was and where to get it, unfortunately, my buddies and I have forgoten where our German friends said that they were from in Germany and have no way to know who they were or how to contact them. I hope that all of those fine German soldiers have all returned home and are now enjoying a peacefull life with their families and their fine brew; they lifted my team's moral and gave my buddies and I a fine memory in an otherwise dark time of our lives and history. If you might know what kind of beer this might be I would be very greatful to know. Thank you for your help. —Preceding unsigned comment added by 4.224.0.135 ( talk) 04:43, 13 October 2008 (UTC)
I added a category for 'Beer places' with redirect to 'drinking establishments'. A Google search of 'beer places' brings up quite a few related items.-- THE FOUNDERS INTENT TALK 20:52, 6 December 2007 (UTC)
Is it really right to call top-fermenting yeasts ale and direct it to the ale-article? Isn't for example Porter and Stout types of top fermenting beers? Or are they types of ales? (I'm asking because I'm working on the swedish beerarticle and in svwp we have both ale-, lager- and lambic-articles and the articles top-fermentation, bottom-fermentation and spontaneous fermentation...) Thanx! SvSuz ( talk) 22:07, 6 January 2008 (UTC)
A recent edit 'corrected' the spelling of liter/litre. It was already correct...or not, depending on the dictionary used. What is the standard language/dialect here? I've noticed throughout the site that some articles use 'color' while others use 'colour'. An argument could be made for American English as Wikipedia started in the U.S. by Americans, but I'm fine either way. I don't want to get into edit wars with our friends across the pond (any pond)...is there any consensus on this? -- averagejoe ( talk) 17:16, 10 January 2008 (UTC)
My questions is this; Is the spelling of words like organization and specialization different in commonwealth English?(don't take offense, i'm a baka american), if not can i go ahead and fix the spelling errors? Killemall22 ( talk) 20:00, 13 August 2008 (UTC)
The strongest Beer in the world was draughed at the Vetter 33 (German for Cousin 33) by Brewmaster Rudolf J. Kasper von Vetters in Heidelburg, Germany. It had a 33.19% alcohol content by weight and alcohol content by volume of 37.91%. It is registered in the 1994 Guinness Book Of World Records. This can be verified by reading the 1994 book or by checking the vetter home page http://www.brauhaus-vetter.de/html/unser_bier.html under the tab "unser bier"
64.191.223.5 ( talk) 00:10, 25 January 2008 (UTC)
Vetter 33 is actually 10.5% abv. The 33 comes from the Plato scale. East European brewers still use the Plato scale - a good approximation is that 1° Plato is worth 4 "brewers points" (the thousandths' part of the SG measurement), so 12° Plato corresponds to an original gravity of 1.048 (12 x 4 = 48) which equals about 4.8% abv. The brewery is still playing on its reputation (and misunderstanding of the degrees Plato) as the world's strongest beer, but we have the truth here.
SilkTork *
What's YOUR point?
15:21, 14 February 2008 (UTC)
I think someone should upload a photo of beer in a bottle, instead of only glasses, kegs, and steins. Bottles are quite common in, at very least, North America. Agree? Disagree? -- Tkgd2007 ( talk) 04:19, 25 January 2008 (UTC)
the Urine of Yeast, a mild poison that allows the human mind to put out the lights of the nagging nasty judgemental voice that sits just behind the back of the fun centers of the brain...allowing the fun centers to take over the body for a short amount of time until all the lights are put out. Without beer and other alcoholic drink, civilization as we know it would have likely never come to be, as a stable drinking supply free of deadly bacteria to sustain a large population. The caanite god El, whose name became a generic hebrew word for all gods may indicate an origin relating to beer as the name spelled Aleph Lamed is pronounced exactly as a dry heave. My theory is that on the night of the first drunken orgy, mankind blessed the gods for giving them the ability to see heaven and somewhere towards the end started vomitting uncontrollably and realized they were not worthy. Jiohdi ( talk) 16:55, 8 February 2008 (UTC)
Maybe something should be said about customs/etiquette... such as drinking light beers before dark, etc.? Bigpeteb ( talk) 06:02, 20 February 2008 (UTC)
We have discussed this before (several times) and there is simply no justification for using commercial fan sites that themselves describe their "style guide" as: "Note: This is not the bible for beer styles, but should be viewed as a work-in-progress and a fun reference that's open to change and interpretation." Yes, "fun reference" is certainly something we should be quoting here... if this was "Scott's Book of Funny and Unusual Facts". I just thought someone needed the reminder. Mikebe ( talk) 21:37, 26 February 2008 (UTC)
it seems to me that maybe someone focused on the use of the word could instead of accurate i'm sure it was an honest mistake Killemall22 ( talk) 20:04, 13 August 2008 (UTC)
After some substantial research of the article history the B.C./A.D. fans are correct, much to my chagrin. The first usage of any of B.C., A.D., BCE, or CE is here. My apologies for reverting, would help if other people used a meaningful edit summary when changing such things.-- Doug.( talk • contribs) 21:59, 25 March 2008 (UTC)
does beer expire, i know that theres a best before of 110 days, but if i drank beer from say, 2002, would i feel any effects?-- 82.9.21.247 ( talk) 19:28, 18 April 2008 (UTC)
Specific health issues caused by beer and not associated with alcohol are entirely missing like the hormonic influence (estrogen-like action), the influence of zymosis products on the function of kidney and expecially liver. The "beer alcoholism" phenomenon with its specific traits isn't mentioned as well. —Preceding unsigned comment added by 77.123.49.52 ( talk) 10:02, 10 May 2008 (UTC)
something is there http://www.beerhunter.com/documents/19133-001511.html . ( => barley, cereal, Ceres ... ) ca1 ( talk) 23:10, 15 May 2008 (UTC)
could section on how to (quickly) reduce effect of beer be there;) ? 23:15, 15 May 2008 (UTC)
The best kept secret ... caloric content of beers. The article mentions "lite" beers have less, but how much is that? -- Una Smith ( talk) 04:00, 9 August 2008 (UTC)
I'm placing the criteria guidelines here so they can be checked off.
A good article is—
1. Well written:
(a) the prose is clear and the spelling and grammar are correct;
and
(b) it complies with the manual of style guidelines for lead sections, layout, jargon, words to avoid, fiction, and list incorporation.
2. Factually accurate and verifiable:
(a) it provides references to all sources of information, and at minimum contains a section dedicated to the attribution of those sources in accordance with the guide to layout;
(b) at minimum, it provides in-line citations from reliable sources for direct quotations, statistics, published opinion, counter-intuitive or controversial statements that are challenged or likely to be challenged, and contentious material relating to living persons;
and
(c) it contains no original research.
3. Broad in its coverage:
(a) it addresses the main aspects of the topic;
and
(b) it stays focused on the topic without going into unnecessary detail (see summary style).
4. Neutral: it represents viewpoints fairly and without bias.
5. Stable: it does not change significantly from day-to-day because of an ongoing edit war or content dispute.
6. Illustrated, if possible, by images:
(a) images are tagged with their copyright status, and valid fair use rationales are provided for non-free content;
and
(b) images are relevant to the topic, and have suitable captions.
I've loosely noted where it appears the article meets the criteria, where it still needs checking, and where it appears the article is failing. There is possibly some original research in the article, and that needs examining more closely than the other aspects. Some aspects - like checking the status of the images shouldn't be too difficult to check.
SilkTork *
YES!
00:05, 13 September 2008 (UTC)
Images checked - all fine. SilkTork * YES! 00:34, 13 September 2008 (UTC)
Brewing section needs simplifying and reducing. It's too technical and specialised - it fails 3(b). SilkTork * YES! 01:10, 13 September 2008 (UTC)
Prose is clear and spelling and grammar are correct. The prose is a bit dull is places, but it is clear. The brewing section still needs cutting down. SilkTork * YES! 00:28, 14 September 2008 (UTC)
Almost clear for 1(b) - just needs the brewing section to be tidied up. SilkTork * YES! 01:53, 14 September 2008 (UTC)
I think most areas are now referenced. Contentious statements have been cleared if references couldn't be found. What remains is reasonably obvious and uncontested, or has balancing statements. SilkTork * YES! 02:05, 14 September 2008 (UTC)
The last section has now been cleared. The brewing section has been simplified and jargon removed and/or explained, and it has been appropriately and fully referenced. I have trimmed it back somewhat, as it should just be a summary, and the brewing article itself can go into more technical detail. I feel the article is now ready to be submitted for assessment. SilkTork * YES! 00:23, 25 September 2008 (UTC)
Some of the recent edits to the brewing section, particularly those about stages of brewing, seem to be taking the article in the wrong direction. It is getting less, rather than more clear. I do very much like the new introduction, but I think that the previous item-by-item description was better than the current more narrative approach regarding the stages of brewing. I like the section about brewing in this version of the article better than the current one. philosofool ( talk) 18:23, 24 September 2008 (UTC)
In the introduction it says-"The basics of brewing beer are shared across national and cultural boundaries, and are commonly categorised into two main types - the globally popular pale lagers and the regionally distinct ales which are further categorised into other varieties such as pale ale, stout and brown ale". Stout is not an ale. Also, it only mentions pale lager in comparison to ales, there are many types of lager. Another thing, it seems to imply that ales are the only beers that can be regionally brewed. This is also untrue, there are many regional lagers around the world. Either this sentence needs some serious rewording, or I'm going to remove it.-- Metalhead94 ( talk) 12:14, 27 September 2008 (UTC)
Cut and reworded sentence to "The basics of brewing beer are widely known across national and cultural boundaries".-- Metalhead94 ( talk) 13:03, 27 September 2008 (UTC)
Someone please explain why the aforementioned mistakes have been edited back into the article? If I do not get a quick, rational response, I will delete it again.-- Metalhead94 ( talk) 00:33, 29 September 2008 (UTC)
September 2008 (UTC)
In reviewing the article according to the
Good article criteria, I have found the article lacking in several of the criteria for GA status and, unfortunately, have to de-list the article at this time. I listed my concerns below. While in-line citations are important, their absence is only one of several concerns. While addressing these other concerns, I encourage the editors to also work on the missing in-line citations because they are of vital importance to passing WP:V.
1. It is well written. - Needs Improvement
2. It is factually accurate and verifiable. - Needs Improvement
3. It is broad in its coverage. - Needs Improvement
4. It follows the neutral point of view policy - Needs Improvement
5. It is stable - Pass
6. It contains images, where possible, to illustrate the topic. - Pass
I encourage the editors to consider resubmitting for GA status once these concerns have been addressed. The article has clear potential to be an outstanding article and I want to thank the editors for their hard work and dedication in getting the article to this point. If you have any questions, feel free to contact me.
Agne
06:37, 17 October 2006 (UTC)
Excellent points. All noted. Action is being taken to restore the article to what it once was.
SilkTork
17:25, 12 December 2006 (UTC)
Just putting it down that in the introduction civilization is misspelled. 24.27.58.198 06:59, 14 May 2007 (UTC)
We need to have a picture of a beer bottle in one of the sections. I'll upload one soon. -- MISTER ALCOHOL T C 02:06, 9 October 2008 (UTC)
It seems the introduction of this section is an opportunity that, until now, has been missed. I suspect the vast majority of our readers will find this question more interesting and relevant than a discussion, for example, of "clarifying agents." As it stands now, there is a throw-away line about different beers in different countries, then the lager vs. ale system of classification is mentioned. We then go to Michael Jackson and his classification system, with no discussion, and finally we end on a second bit about lager vs. ale, but at a technical level.
Certainly there can be more said about this. I will attempt to clean this up and expand it. Mikebe ( talk) 10:47, 13 October 2008 (UTC)
"A 2005 Japanese study found that low alcohol beer may possess strong anti-godzilla properties." - I have to admit, I got a good laugh out of this before editing it. 75.61.11.254 ( talk) 22:00, 10 December 2008 (UTC)
The article states that in some rare cases, beer may be up to 20%abv, and later states:
"Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium[83] and then surpassed that amount to 25.6% abv with Utopias. The strongest beer sold in Britain was Delaware's Dogfish Head's World Wide Stout, a 21% abv stout which was available from UK Safeways in 2003.[84] In Japan in 2005, the Hakusekikan Beer Restaurant sold an eisbock, strengthened through freeze distillation, believed to be 28% abv.[85] The beer that is considered to be the strongest yet made is Hair of the Dog's Dave—a 29% abv barley wine made in 1994. The strength was achieved by freeze distilling a 10% ale twice.[86]"
The question is, can freeze-distilled alcoholic products be considered beer? Consider common-sense understandings of the product and its manufacture, as well as the description provided in this article, I'd suggest not. You may as well call whiskey 'beer'. 86.1.196.156 ( talk) 03:54, 4 January 2009 (UTC)
![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 | Archive 2 | Archive 3 | Archive 4 | Archive 5 | Archive 6 | Archive 7 |
While serving in the U.S. Army I had the pleasure to unexpetedly meet-up with some German coalition troops who were slick enough to manage to sneak some of their hometown brewed beer with them into the desert. The Beer that they shared with us that night in our little lp/op was the best beer that I ever had, in-fact, I generally don't like the taste of beer, the bitterness of the hops in particular, but this beer was so smooth and malty and sweet that it almost didn't even seem like beer; it was dark (and packed a wallop!) and the German troops would roll the bottles on the ground to distribute the sediments that were in the beer before sharing it with us (which was also new to me because all beer that I had prior to this time was American mass produced filtered stuff like Coors or Bud). I have never been able to find this beer again and would love to know what kind it was and where to get it, unfortunately, my buddies and I have forgoten where our German friends said that they were from in Germany and have no way to know who they were or how to contact them. I hope that all of those fine German soldiers have all returned home and are now enjoying a peacefull life with their families and their fine brew; they lifted my team's moral and gave my buddies and I a fine memory in an otherwise dark time of our lives and history. If you might know what kind of beer this might be I would be very greatful to know. Thank you for your help. —Preceding unsigned comment added by 4.224.0.135 ( talk) 04:43, 13 October 2008 (UTC)
I added a category for 'Beer places' with redirect to 'drinking establishments'. A Google search of 'beer places' brings up quite a few related items.-- THE FOUNDERS INTENT TALK 20:52, 6 December 2007 (UTC)
Is it really right to call top-fermenting yeasts ale and direct it to the ale-article? Isn't for example Porter and Stout types of top fermenting beers? Or are they types of ales? (I'm asking because I'm working on the swedish beerarticle and in svwp we have both ale-, lager- and lambic-articles and the articles top-fermentation, bottom-fermentation and spontaneous fermentation...) Thanx! SvSuz ( talk) 22:07, 6 January 2008 (UTC)
A recent edit 'corrected' the spelling of liter/litre. It was already correct...or not, depending on the dictionary used. What is the standard language/dialect here? I've noticed throughout the site that some articles use 'color' while others use 'colour'. An argument could be made for American English as Wikipedia started in the U.S. by Americans, but I'm fine either way. I don't want to get into edit wars with our friends across the pond (any pond)...is there any consensus on this? -- averagejoe ( talk) 17:16, 10 January 2008 (UTC)
My questions is this; Is the spelling of words like organization and specialization different in commonwealth English?(don't take offense, i'm a baka american), if not can i go ahead and fix the spelling errors? Killemall22 ( talk) 20:00, 13 August 2008 (UTC)
The strongest Beer in the world was draughed at the Vetter 33 (German for Cousin 33) by Brewmaster Rudolf J. Kasper von Vetters in Heidelburg, Germany. It had a 33.19% alcohol content by weight and alcohol content by volume of 37.91%. It is registered in the 1994 Guinness Book Of World Records. This can be verified by reading the 1994 book or by checking the vetter home page http://www.brauhaus-vetter.de/html/unser_bier.html under the tab "unser bier"
64.191.223.5 ( talk) 00:10, 25 January 2008 (UTC)
Vetter 33 is actually 10.5% abv. The 33 comes from the Plato scale. East European brewers still use the Plato scale - a good approximation is that 1° Plato is worth 4 "brewers points" (the thousandths' part of the SG measurement), so 12° Plato corresponds to an original gravity of 1.048 (12 x 4 = 48) which equals about 4.8% abv. The brewery is still playing on its reputation (and misunderstanding of the degrees Plato) as the world's strongest beer, but we have the truth here.
SilkTork *
What's YOUR point?
15:21, 14 February 2008 (UTC)
I think someone should upload a photo of beer in a bottle, instead of only glasses, kegs, and steins. Bottles are quite common in, at very least, North America. Agree? Disagree? -- Tkgd2007 ( talk) 04:19, 25 January 2008 (UTC)
the Urine of Yeast, a mild poison that allows the human mind to put out the lights of the nagging nasty judgemental voice that sits just behind the back of the fun centers of the brain...allowing the fun centers to take over the body for a short amount of time until all the lights are put out. Without beer and other alcoholic drink, civilization as we know it would have likely never come to be, as a stable drinking supply free of deadly bacteria to sustain a large population. The caanite god El, whose name became a generic hebrew word for all gods may indicate an origin relating to beer as the name spelled Aleph Lamed is pronounced exactly as a dry heave. My theory is that on the night of the first drunken orgy, mankind blessed the gods for giving them the ability to see heaven and somewhere towards the end started vomitting uncontrollably and realized they were not worthy. Jiohdi ( talk) 16:55, 8 February 2008 (UTC)
Maybe something should be said about customs/etiquette... such as drinking light beers before dark, etc.? Bigpeteb ( talk) 06:02, 20 February 2008 (UTC)
We have discussed this before (several times) and there is simply no justification for using commercial fan sites that themselves describe their "style guide" as: "Note: This is not the bible for beer styles, but should be viewed as a work-in-progress and a fun reference that's open to change and interpretation." Yes, "fun reference" is certainly something we should be quoting here... if this was "Scott's Book of Funny and Unusual Facts". I just thought someone needed the reminder. Mikebe ( talk) 21:37, 26 February 2008 (UTC)
it seems to me that maybe someone focused on the use of the word could instead of accurate i'm sure it was an honest mistake Killemall22 ( talk) 20:04, 13 August 2008 (UTC)
After some substantial research of the article history the B.C./A.D. fans are correct, much to my chagrin. The first usage of any of B.C., A.D., BCE, or CE is here. My apologies for reverting, would help if other people used a meaningful edit summary when changing such things.-- Doug.( talk • contribs) 21:59, 25 March 2008 (UTC)
does beer expire, i know that theres a best before of 110 days, but if i drank beer from say, 2002, would i feel any effects?-- 82.9.21.247 ( talk) 19:28, 18 April 2008 (UTC)
Specific health issues caused by beer and not associated with alcohol are entirely missing like the hormonic influence (estrogen-like action), the influence of zymosis products on the function of kidney and expecially liver. The "beer alcoholism" phenomenon with its specific traits isn't mentioned as well. —Preceding unsigned comment added by 77.123.49.52 ( talk) 10:02, 10 May 2008 (UTC)
something is there http://www.beerhunter.com/documents/19133-001511.html . ( => barley, cereal, Ceres ... ) ca1 ( talk) 23:10, 15 May 2008 (UTC)
could section on how to (quickly) reduce effect of beer be there;) ? 23:15, 15 May 2008 (UTC)
The best kept secret ... caloric content of beers. The article mentions "lite" beers have less, but how much is that? -- Una Smith ( talk) 04:00, 9 August 2008 (UTC)
I'm placing the criteria guidelines here so they can be checked off.
A good article is—
1. Well written:
(a) the prose is clear and the spelling and grammar are correct;
and
(b) it complies with the manual of style guidelines for lead sections, layout, jargon, words to avoid, fiction, and list incorporation.
2. Factually accurate and verifiable:
(a) it provides references to all sources of information, and at minimum contains a section dedicated to the attribution of those sources in accordance with the guide to layout;
(b) at minimum, it provides in-line citations from reliable sources for direct quotations, statistics, published opinion, counter-intuitive or controversial statements that are challenged or likely to be challenged, and contentious material relating to living persons;
and
(c) it contains no original research.
3. Broad in its coverage:
(a) it addresses the main aspects of the topic;
and
(b) it stays focused on the topic without going into unnecessary detail (see summary style).
4. Neutral: it represents viewpoints fairly and without bias.
5. Stable: it does not change significantly from day-to-day because of an ongoing edit war or content dispute.
6. Illustrated, if possible, by images:
(a) images are tagged with their copyright status, and valid fair use rationales are provided for non-free content;
and
(b) images are relevant to the topic, and have suitable captions.
I've loosely noted where it appears the article meets the criteria, where it still needs checking, and where it appears the article is failing. There is possibly some original research in the article, and that needs examining more closely than the other aspects. Some aspects - like checking the status of the images shouldn't be too difficult to check.
SilkTork *
YES!
00:05, 13 September 2008 (UTC)
Images checked - all fine. SilkTork * YES! 00:34, 13 September 2008 (UTC)
Brewing section needs simplifying and reducing. It's too technical and specialised - it fails 3(b). SilkTork * YES! 01:10, 13 September 2008 (UTC)
Prose is clear and spelling and grammar are correct. The prose is a bit dull is places, but it is clear. The brewing section still needs cutting down. SilkTork * YES! 00:28, 14 September 2008 (UTC)
Almost clear for 1(b) - just needs the brewing section to be tidied up. SilkTork * YES! 01:53, 14 September 2008 (UTC)
I think most areas are now referenced. Contentious statements have been cleared if references couldn't be found. What remains is reasonably obvious and uncontested, or has balancing statements. SilkTork * YES! 02:05, 14 September 2008 (UTC)
The last section has now been cleared. The brewing section has been simplified and jargon removed and/or explained, and it has been appropriately and fully referenced. I have trimmed it back somewhat, as it should just be a summary, and the brewing article itself can go into more technical detail. I feel the article is now ready to be submitted for assessment. SilkTork * YES! 00:23, 25 September 2008 (UTC)
Some of the recent edits to the brewing section, particularly those about stages of brewing, seem to be taking the article in the wrong direction. It is getting less, rather than more clear. I do very much like the new introduction, but I think that the previous item-by-item description was better than the current more narrative approach regarding the stages of brewing. I like the section about brewing in this version of the article better than the current one. philosofool ( talk) 18:23, 24 September 2008 (UTC)
In the introduction it says-"The basics of brewing beer are shared across national and cultural boundaries, and are commonly categorised into two main types - the globally popular pale lagers and the regionally distinct ales which are further categorised into other varieties such as pale ale, stout and brown ale". Stout is not an ale. Also, it only mentions pale lager in comparison to ales, there are many types of lager. Another thing, it seems to imply that ales are the only beers that can be regionally brewed. This is also untrue, there are many regional lagers around the world. Either this sentence needs some serious rewording, or I'm going to remove it.-- Metalhead94 ( talk) 12:14, 27 September 2008 (UTC)
Cut and reworded sentence to "The basics of brewing beer are widely known across national and cultural boundaries".-- Metalhead94 ( talk) 13:03, 27 September 2008 (UTC)
Someone please explain why the aforementioned mistakes have been edited back into the article? If I do not get a quick, rational response, I will delete it again.-- Metalhead94 ( talk) 00:33, 29 September 2008 (UTC)
September 2008 (UTC)
In reviewing the article according to the
Good article criteria, I have found the article lacking in several of the criteria for GA status and, unfortunately, have to de-list the article at this time. I listed my concerns below. While in-line citations are important, their absence is only one of several concerns. While addressing these other concerns, I encourage the editors to also work on the missing in-line citations because they are of vital importance to passing WP:V.
1. It is well written. - Needs Improvement
2. It is factually accurate and verifiable. - Needs Improvement
3. It is broad in its coverage. - Needs Improvement
4. It follows the neutral point of view policy - Needs Improvement
5. It is stable - Pass
6. It contains images, where possible, to illustrate the topic. - Pass
I encourage the editors to consider resubmitting for GA status once these concerns have been addressed. The article has clear potential to be an outstanding article and I want to thank the editors for their hard work and dedication in getting the article to this point. If you have any questions, feel free to contact me.
Agne
06:37, 17 October 2006 (UTC)
Excellent points. All noted. Action is being taken to restore the article to what it once was.
SilkTork
17:25, 12 December 2006 (UTC)
Just putting it down that in the introduction civilization is misspelled. 24.27.58.198 06:59, 14 May 2007 (UTC)
We need to have a picture of a beer bottle in one of the sections. I'll upload one soon. -- MISTER ALCOHOL T C 02:06, 9 October 2008 (UTC)
It seems the introduction of this section is an opportunity that, until now, has been missed. I suspect the vast majority of our readers will find this question more interesting and relevant than a discussion, for example, of "clarifying agents." As it stands now, there is a throw-away line about different beers in different countries, then the lager vs. ale system of classification is mentioned. We then go to Michael Jackson and his classification system, with no discussion, and finally we end on a second bit about lager vs. ale, but at a technical level.
Certainly there can be more said about this. I will attempt to clean this up and expand it. Mikebe ( talk) 10:47, 13 October 2008 (UTC)
"A 2005 Japanese study found that low alcohol beer may possess strong anti-godzilla properties." - I have to admit, I got a good laugh out of this before editing it. 75.61.11.254 ( talk) 22:00, 10 December 2008 (UTC)
The article states that in some rare cases, beer may be up to 20%abv, and later states:
"Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium[83] and then surpassed that amount to 25.6% abv with Utopias. The strongest beer sold in Britain was Delaware's Dogfish Head's World Wide Stout, a 21% abv stout which was available from UK Safeways in 2003.[84] In Japan in 2005, the Hakusekikan Beer Restaurant sold an eisbock, strengthened through freeze distillation, believed to be 28% abv.[85] The beer that is considered to be the strongest yet made is Hair of the Dog's Dave—a 29% abv barley wine made in 1994. The strength was achieved by freeze distilling a 10% ale twice.[86]"
The question is, can freeze-distilled alcoholic products be considered beer? Consider common-sense understandings of the product and its manufacture, as well as the description provided in this article, I'd suggest not. You may as well call whiskey 'beer'. 86.1.196.156 ( talk) 03:54, 4 January 2009 (UTC)