Honestly I find "Natural Carbonation" beers generally have smaller CO2 bubbles, more akin to draft on beer gas rather than straight CO2. I know the science isn't clear on it, but that is definitely my perception.markaberrant wrote:Are you suggesting you could tell the difference between a force carb beer and a natural carb beer in a blind taste test?icemachine wrote:Headstock - Great beer, love the natural carbonation
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"Everything ... is happening" - Bob Cole
I've wondered this myself, but then anything that's unfiltered seems to have a nicer texture and just seems more 'alive'.icemachine wrote:Honestly I find "Natural Carbonation" beers generally have smaller CO2 bubbles, more akin to draft on beer gas rather than straight CO2. I know the science isn't clear on it, but that is definitely my perception.markaberrant wrote:Are you suggesting you could tell the difference between a force carb beer and a natural carb beer in a blind taste test?icemachine wrote:Headstock - Great beer, love the natural carbonation
I think I can usually tell if something is filtered & then force-carbonated... Depending on the final gravity, it can seem more like fizzy water than 'real' ale.
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Honestly never even tried 'M'grub wrote:but what about MICROCARBONATION?!?!?icemachine wrote:Honestly I find "Natural Carbonation" beers generally have smaller CO2 bubbles, more akin to draft on beer gas rather than straight CO2. I know the science isn't clear on it, but that is definitely my perception.
"Everything ... is happening" - Bob Cole
It affects flavor, or people wouldn't bottle condition beers and wines either.markaberrant wrote:Are you suggesting you could tell the difference between a force carb beer and a natural carb beer in a blind taste test?icemachine wrote:Headstock - Great beer, love the natural carbonation
The fine mousse of a good sparkling wine or champagne changes how the drink interacts with your taste buds. Same with beer, and it also totally changes the feel. You can actually SEE lines of very fine, slow-rising bubbles in some of the best beers, they look different.
Anyway, question owned. I'm drinking Commodore Perry IPA, it's definitely an odd duck (but also a delicious aquatic avian) if you were expecting anything like Stone or Lagunitas!! It grows on me.
In Beerum Veritas
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- markaberrant
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I would agree with you on that, I can often pick out beers that have been heavily filtered. Also, many bottled versions of beers have a higher carbonation than the draft version, giving them a sharp bite.Derek wrote:I think I can usually tell if something is filtered & then force-carbonated... Depending on the final gravity, it can seem more like fizzy water than 'real' ale.
Frankly, I think the rest of you are full of it. CO2 is CO2. The whole "finer/smaller bubbles" thing is a bunch of nonsense, unless you believe in MICROCARBONATION. Creamy dense head comes from the dextrins and hop oils that should be in abundance in an unfiltered quality craft beer. Doesn't matter if it is natural or force carbed.
Whatever it makes you happy to believe, we're happy to disagree. Although I still have my doubts about microcarbonation, triple hopping, and Extra Cold Tasting.markaberrant wrote:Frankly, I think the rest of you are full of it. CO2 is CO2. The whole "finer/smaller bubbles" thing is a bunch of nonsense, unless you believe in MICROCARBONATION.
In Beerum Veritas
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If there is any effect, I think it would be subtle compared to filtration.markaberrant wrote: Frankly, I think the rest of you are full of it. CO2 is CO2. The whole "finer/smaller bubbles" thing is a bunch of nonsense, unless you believe in MICROCARBONATION. Creamy dense head comes from the dextrins and hop oils that should be in abundance in an unfiltered quality craft beer. Doesn't matter if it is natural or force carbed.
I'd try the 'M' if I didn't have to buy a case.
I just noticed BC has Carling Black Label Extra Old Stock (previously O'keefes):
http://www.bcliquorstores.com/product/903393
I had no idea that still existed... too bad it's not available in a 40.
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- markaberrant
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I remember buying king cans of this in East Vancouver back in 1999-2000. Best bang for your buck at the corner liquor store, unless you were willing to buy smack from the dealers standing outside the store like street vendors.Derek wrote: I just noticed BC has Carling Black Label Extra Old Stock (previously O'keefes):