He just knows something about it. It's not like they don't teach you anything in bartending school. But no that doesn't make him an expert...
Yea, that's what Im saying. Not an expert. I know a whole lot about brewing beer only because of pure interest, and I lvoe the history of it, I mean Im not an expert either of course But, ask me to make a mix drink, and I wont have a clue what to do!
I make wine and isingglass (spelling) which is made from fish is used to clear the wines. I dont use it just because I dont need to. I have no moral objection to using it. In a heavy beer such as guiness it could be used to clear it but Ive never made beer and am ignorant to the beermaking process.
and here is another link for vegan /vegetarian beers & wines http://homepage.ntlworld.com/geraint.bevan/Vegetarian_beers.html
brad, simply letting sediments settle out and pouring off can take the place of isinglass fining, I beleive. personally, I place isinglass in the bone char sugar category: how far do you personally go in veganism? there is no such thing as animal free given the uses of animal fats in production of tyres, plastics, medicines ad nauseum. so, what you can have some control over is your personal choices, and those truly are personal.
"simply letting sediments settle out and pouring off can take the place of isinglass fining" Sometimes, that's true. Many times, you're product simply will not clear, and you need a finer, be it moss, or isinglass or chemical finers.
Having studied Zymergy to some extent, filtering is usually accomplished mechanically. Most beers are not aged. Wood barrels are not usually lined with anything. One of the main points of aging in wood barrels is to impart the flavours of the wood into the beverage.
