Greetings Fellow Beer-Lovers,
My introduction to the joys of beer-drinking came in 1971 and so I am old enough to remember a day when the "draft" beer that came out of the tap in a bar really did taste different than the beer that came in a bottle or a can. At least we thought it did.
The following is a quote from "Principles Of Beer Dispensing" which was originally published by the Refrigeration Service Engineers Society (RSES) in 1955. The author was L. Z. Creley, Field Service Manager, Anheuser-Busch.
"Beer, as it comes from the cold brewery cellars, is the finished product of the brewmaster's art. When filled off in barrels in a cold-racking room, it becomes the draught beer dispensed in the tavern. This beer is not pasteurized and contains live yeast. If it is permitted to warm up, a secondary fermentation will start and in time, develop a sour taste and haze in the beer. This action starts between 45F and 50F; therefore the beer must be kept cold at all times' preferably between 38F and 40F. A peculiar characteristic of draught beer is that if secondary fermentation once starts, it cannot be stopped, even if the temperature is again reduced to 38F."
It seems to me that between pasteurization and "cold filtering", live yeast have been eliminated from beer before it reaches the consumer.
Is this true? Why? And what about those beers that have yeast added during bottling?
Canucklehead Toronto