Gravity

[Grumpy Doug]

Kloud beer from South Korea says it is gravity brewed without water. " Proudly formulating a water free recipe from the traditional German beer brewing style". What the hell are they talking about?

[Mark D Pirate]

Well when I drink 6 high gravity beers I tend to fall over a lot ....otherwise I think something is lost in translation mate

[Otto Von Blotto]

No idea, tried googling it but nothing of any detail comes up other than what you've said there already.

[Quokka]

Gravity is an illusion caused by lack of beer (that was actually one of the Physics department T-Shirts an my uni.)

 

Wine is supposed to always be made solely from grape juice - perhaps they are rephrasing that they only brew from freshly mashed wort?

 

[Otto Von Blotto]

Yeah but obviously you still need water to create the wort in the first place.

[Quokka]

Yeah, but no-one likes water in their beer - unless the choices are letting rain get in your beer or not drinking.

 

I don't speak any Korean, and it may just be that "pure" translates as "free."

[jeremy-o]

I drank a bunch of this at a restaurant in K-town and it was great. I think it's just a dumb mistranslation that's been regurgitated from the importer by the Australian retailers; the Korean webpage phrases it like this (using google translate):

 

The original gravity method is a manufacturing method that puts 100% fermented undiluted solution into the product in addition to the fermented beer stock solution, and is adopted by the premium beer of countries that pursue Germany and authentic beer.

 

Hard to say without knowing Korean and it might just be pseudotechnical garbage anyway. But it sounds like they're just talking about not diluting the beer once it's fermented. Unless the reference is to krausening... (edit: actually, that makes a lot of sense)

[Otto Von Blotto]

True but water isn't added to beer except in the case of brews being done more concentrated (higher gravity and bitterness) then diluted afterwards to the target profile. It's still the same amount of water though, just added later rather than at the beginning.

[Quokka]

Actually, I think most commercial swill is boiled at normal concentration, then diluted with water and sugar added before fermentation.

[Otto Von Blotto]

I think you're right. I'm sure there is some dilution going on in the process somewhere, whether it be at pitching time or after fermentation. I suppose doing it after fermentation would allow them to brew bigger batches in the same size fermenting tanks.

[Phoenix76]

Think you may be right Kelsey.

 

Adding water to commercial beer. No wonder so much of it tastes like cats piss.

 

Cheers

Bill

[Quokka]

I drank a bunch of this at a restaurant in K-town and it was great. I think it's just a dumb mistranslation that's been regurgitated from the importer by the Australian retailers; the Korean webpage phrases it like this (using google translate):

 

The original gravity method is a manufacturing method that puts 100% fermented undiluted solution into the product in addition to the fermented beer stock solution' date=' and is adopted by the premium beer of countries that pursue Germany and authentic beer.[/quote']

 

Hard to say without knowing Korean and it might just be pseudotechnical garbage anyway. But it sounds like they're just talking about not diluting the beer once it's fermented. Unless the reference is to krausening... (edit: actually, that makes a lot of sense)

 

I just re read this and realised they are saying they add unfermented wort to the finished beer! It would work provided it was pasterurised, but you are going to end up with a pretty sweet, malty beer.

[jeremy-o]

I drank a bunch of this at a restaurant in K-town and it was great. I think it's just a dumb mistranslation that's been regurgitated from the importer by the Australian retailers; the Korean webpage phrases it like this (using google translate):

 

The original gravity method is a manufacturing method that puts 100% fermented undiluted solution into the product in addition to the fermented beer stock solution' date=' and is adopted by the premium beer of countries that pursue Germany and authentic beer.[/quote']

 

Hard to say without knowing Korean and it might just be pseudotechnical garbage anyway. But it sounds like they're just talking about not diluting the beer once it's fermented. Unless the reference is to krausening... (edit: actually, that makes a lot of sense)

 

I just re read this and realised they are saying they add unfermented wort to the finished beer! It would work provided it was pasterurised, but you are going to end up with a pretty sweet, malty beer.

 

I do think they're talking about krausening - you're kind of right, but that unfermented wort is added at the end as it's becoming active, and allowed to ferment out. It helps finish the beer off in a traditional manner.