Comments on: Insidious Stella Artois campaign sadly effective

By: John

John — Fri, 01 Jul 2011 12:32:04 +0000

For all you young folks. In the late 1960′s if you wanted a German style beer – you would buy Lowenbrau. My measure of wealth (then) was to have enough money to buy a whole case of Lowenbrau all at one time. It was about $30 then. Then – Miller High Life stepped in and bought Lowenbrau US mfg and distribution rights. What happened next? Well it was corn, screw tops, and a loss of their prestegous market place. Lowenbrau Munich took back the rights a few years ago but Lowenbrau has lost their vigor never to return. Stella Artois is doomed in the USA because they failed to observe the lessons of history. So long Stella – it was good while it lasted – until the corn.

By: Damon

Damon — Thu, 22 Jan 2009 04:48:51 +0000

Sorry, for taking so long to check back for comments on this post.

@SteveH I know the Reinheitsgebot didn’t get it right the first time, but if InBev doesn’t yet know of yeast’s contribution to beer then, well lets just call it inexcusable.

I’ll never drink another Stella again. That’ll scare those marketers straight.

By: mrfionn

mrfionn — Wed, 29 Oct 2008 20:59:04 +0000

Bailey, love the tags you give this posting – Stella Artois, sneaky bastards. And if you google both tags guess what comes up top of the list! Good stuff.

By: SteveH

SteveH — Tue, 28 Oct 2008 12:29:09 +0000

Damon — yeast wasn’t even an ingredient in the first Reinheitsgebot… because no one knew it was in there working away! Talk about an unsung hero.

There is a small brewery in Interlaken, Switzerland that makes a very nice lager with Maize as a main ingredient — funny how it has much more flavor than today’s Stella.

By: Damon

Damon — Tue, 28 Oct 2008 00:09:05 +0000

Doesn’t yeast count? Not only does it do all the hard work for us, but it doesn’t even get credit.

I suppose in a beer like Stella every last trace of yeast is removed through pasteurization and filtration. But really, is yeast not a “traditional ingredient?”

By: Appellation Beer: Beer From a Good Home » Blog Archive » Monday beer musing: What’s ahead in Italy?

Mon, 27 Oct 2008 20:46:58 +0000

[...] traditional ingredients of beer” — malt, water, hops and maize. Learning stuff like this is why Boak and Bailey’s Beer Blog is essential [...]

By: Bailey

Bailey — Wed, 22 Oct 2008 19:51:08 +0000

Zythophile — I reckon I’m covered as far back as 1885 by my lazy phrase “last century or so”…

By: Graeme

Graeme — Wed, 22 Oct 2008 14:59:23 +0000

Remeber to delete any occurance of the year 1366 and replace with 1926…

By: Zythophile

Zythophile — Wed, 22 Oct 2008 10:44:01 +0000

Though it pains me, to be fair, maize has probably been used by British brewers since the Free Mash-Tun Act of 1880 – it’s certainly mentioned in Henry Stopes’s Malt & Malting of 1885 (he says it makes a very good patent malt, for colouring poter and stout …)

However, it’s funny InBev shuld call the grain “maize” rather than by its usual British name, sweetcorn. Perhaps we should go into pubs, point at Stella drinkers, and chant: “Urgh – your beer’s got sweetcorn in it!”