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[quote]QUOTE: Originally posted by tangerine-jack bukwrm, You may be right about tapping off CO2 from the fermentation for bottling, I don't really know. That is an A-B trade secret that few are privy to, like the recipe for the beer itself. Imagine the black market price for that list of ingredients! All I know is how the hops move from the rails through the brewery to the market, but not a lot about what happens to the hops inside the "restricted areas". I can assure you that the bottling room works 24/7 filling tens of thousands of bottles and cans per day. I may be off on the numbers a little, but I think the claim is 17,000 cases and 5,000 kegs per shift. From what I have seen with my own eyes, that may be very close. It's an impressive operation, most impressive. What staggers me is the realization that Williamsburg is only one brewery of many in the Anheiser-Bush inventory. Add in the other big name brewers, plus a multitude of smaller operations, and one begins to get the understanding that ALL this beer will be consumed within a week or so by the public. That is A LOT OF DRUNK SOB'S OUT THERE!!!!!!! [/quote] As a former home brewer what most amazes me is the way the commercial brewers get the same taste batch after batch after batch. The differences in the water from plant to plant, the variations in the grain, the hops. It is truly astounding that they can keep the same taste without using artificial flavoring agents and to the best of my knowledge none of them do. As Ben Franklin said "Beer is proof that God loves us and wants us to be happy."
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