I am writing this letter in response to Fred Eckhardtâs column in the March issue of All About Beer. In the column, Mr. Eckhardt makes several direct references to Anheuser- Buschâs brewing practices and to our position on contract brewing which are inaccurate, and I would like to provide clarification for your readers. Furthermore, while we agree with Mr. Eckhardtâs right to state his opinions, we take exception when anyone spreads false information or fails to check facts when writing about Budweiser or any of our beers. The fact is we use a traditional process when brewing Budweiser, and we go to great lengths to ensure the quality and consistency of all of our beers.
We never have claimed that beechwood aging takes place in beechwood barrels -- our beer is aged in stainless steel vessels (which are not glass-lined.) Beechwood aging is a traditional European brewing process in which chips of beechwood are layered in the bottom of the lagering tank before the tank is filled with beer, and before the beer is kraeusened.
The Budweiser lagering process involves cooling and transferring nearly end-fermented beer to a closed lagering tank in which clean beechwood chips have been layered on the bottom. A special kraeusen brew, that is actively fermenting, is added immediately. The addition of 15 percent kraeusen allows a secondary fermentation to take place, which creates natural carbonation.
It is crucial that kraeusen is added immediately after Budweiser is put in a lager tank. This marks the beginning of the aging period. Our beers, like traditional German lagers, are aged substantially longer than the column suggests. For example, Budweiser is aged, or lagered, with beechwood chips for approximately 3 weeks, a longer period than used by many brewers.
Many old-world brewers used beechwood chips instead of other types of wood because beechwood is low in phenolics and resins that otherwise would impart woody flavor to the beer. These chips are boiled in water and baking soda-and not soda ash-before use. Having a latticework of beechwood chips on the bottom of our lager tanks allows our lager yeast to settle over the wood instead of creating layers at the bottom of the vessel. This in turn allows a greater amount of yeast contact with aging beer, which ensures complete fermentation, natural carbonation and flavor maturation.
It is inaccurate to equate beechwood aging with fining. Fining refers to a process of adding a substance (such as isinglass) to the beer as it is aging or being stored. As the fining agent settles to the bottom of the vessel, its natural charge attracts yeast cells and particulate matter, thus enhancing clarification of the beer. At Anheuser-Busch, we do not use fining agents. Our lengthy lagering process allows plenty of time for the beer to clarify, with yeast settling naturally onto the beechwood at the bottom of the vessel.
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Thank you for the opportunity to set the record straight.
Sincerely,
Mitch Steele
Brewmaster, Anheuser-Busch, Inc.
