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wdf
Ha`aha`a
USA
1153 Posts |
 Posted - 12/03/2007 : 3:50:24 PM
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It looks like Primo beer is being resurrected.
Story here.
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Dusty |
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RWD
`Olu`olu
USA
850 Posts |
Posted - 12/04/2007 : 06:56:18 AM
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Hey, way back I used to drink Primo. It was at all the parties and Luaua's in our area too. When it disappeared I was very surprised so I am glad to see it is making a come-back. As luck would have it, I don't drink anymore.
I probaly will not start again jus cause Primo is back but it is tempting  |
Bob |
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Mika ele
Ha`aha`a
USA
1493 Posts |
Posted - 12/04/2007 : 09:35:35 AM
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quote:
In addition to new ownership, Primo has been tweaked for a rich taste using Hawaiian cane sugar. The brew recipe was created by brewmasters Phil Markowski and Bob Newman, who was recently named brewmaster of the year for the second consecutive year by the Great American Beer Festival.
OK now. Bill, Ken, (or Dusty). Please tell me why local cane sugar would make it better?
In any case, can't wait. It was my brew of choice as a young Ensign on ship in Pearl Harbor. |
E nana, e ho'olohe. E pa'a ka waha, e hana ka lima. |
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T-Dan
Lokahi
USA
132 Posts |
Posted - 12/04/2007 : 10:26:30 AM
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"....e, look at Primo...Real Hawaiian beer...E, taste dat Primo...da one beer brewed right heah...
More people drink Primo now...da da da da...Drink Primo beer...."
what're the rest of the words? |
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NANI
Lokahi
USA
292 Posts |
Posted - 12/04/2007 : 10:27:35 AM
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Yea but the story says they will be When they start bottling it that will be in CA so will this be a Hawaiian product or just a Hawaiian named product? and some made on Island and lots made off Island What ever if it is good and brings on the memories then... as they say
" Thanks for the Memories...." I will be happy to taste teste one in a few weeks. But I am Porter drinker if truth be told so Kona Brew Pub here I come. Come on Jan 27th ! |
"A hui hou kakou, malama pono".
Nancy |
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Mark
Ha`aha`a
USA
1628 Posts |
Posted - 12/04/2007 : 11:48:08 AM
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quote:
Please tell me why local cane sugar would make it better?
Cuz it's local cane sugar?
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Lawrence
Ha`aha`a
USA
1597 Posts |
Posted - 12/04/2007 : 2:02:49 PM
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quote:
quote:
:Please tell me why local cane sugar would make it better?
Cuz it's local cane sugar?
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But there is no way that ANY sugar should be added to beer!!
Yuuuuuck!!!
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Mahope Kākou...
...El Lorenzo de Ondas Sonoras |
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Bd1
Lokahi
USA
114 Posts |
Posted - 12/04/2007 : 3:03:14 PM
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| Aloha all, I remember when Saturdays at the brewery to return bottles was the "ting to do" Many parties......... Den they wen sell out to a mainland outfit and the Quality control guys looked at Da Pipes.Auwe, they wen clean out da kine green stuff and the taste went gone. |
BD1 |
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Trev
Lokahi
United Kingdom
265 Posts |
Posted - 12/05/2007 : 02:28:37 AM
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"But there is no way that ANY sugar should be added to beer!!"
I think they use it in the fermentation process, rather than add it later!
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 12/05/2007 : 05:03:08 AM
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| Should be pure barley malt, not sugar. What a snob I've become! Knowledge is a burden. |
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Auntie Maria
Ha`aha`a
USA
1918 Posts |
Posted - 12/05/2007 : 06:16:16 AM
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From this morning's Honolulu Star-Bulletin -- "Primo trademark disputed in court":
http://starbulletin.com/2007/12/05/business/story02.html |
Auntie Maria
===================
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Mark
Ha`aha`a
USA
1628 Posts |
Posted - 12/05/2007 : 10:07:32 AM
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quote:
But there is no way that ANY sugar should be added to beer!!
Back when I made my own beer, sugar was an important part of the process. And I recall the brew-store where I got my supplies had a variety of different sugars, just like everything else.
Sadly, I also drank the beer I made, so I can no longer remember at what stage I added same. Tho' I believe it was as an aid to secondary fermentation, so just before bottling.
(Yep, I just checked -- you add the sugar to insure those lovely little bubbles dance around in your glass. Yum!)
I stopped making beer when my pants size exceeded my IQ. 
"Just watchin' the bubbles in my beer..." |
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Lawrence
Ha`aha`a
USA
1597 Posts |
Posted - 12/05/2007 : 10:28:14 AM
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quote:
Back when I made my own beer, sugar was an important part of the process. And I recall the brew-store where I got my supplies had a variety of different sugars, just like everything else.
Sadly, I also drank the beer I made, so I can no longer remember at what stage I added same. Tho' I believe it was as an aid to secondary fermentation, so just before bottling.
(Yep, I just checked -- you add the sugar to insure those lovely little bubbles dance around in your glass. Yum!)
I stopped making beer when my pants size exceeded my IQ.
"Just watchin' the bubbles in my beer..."
Then, as far as I am concerned (as well as most of Europe), you were not making beer!!
You were making a malt-flavored alcohol soda!...
For me, it is not "real" beer unless it conforms to the Rheinheitsgebot law:
"Rheinheitsgebot: (Rine·HEIGHT·ski·bot') The German Purity Law that dates back to 1516 which says beer can only be made with 3 ingredients. Barley. Hops. And water. Interestingly, at the time no one knew that yeast was involved in the process. (It was in the air.) So yeast has since been added as the fourth ingredient."
Almost all European beers (like Heineken, Grolsch, real Czech Budweiser, etc) conform to this law, and many "world class" beers, (such as Steinlager of New Zealand) state that they conform to the law.
Again... sugar..... Yuuuuuuccck!
Also, unless it is a lager (bottom fermented), I am not much interested in drinking it. Ales (top fermenting) only take a week or two to make (too fast and too cheap). Lagers take about six weeks and as a result have a much better flavor and often more alcohol as well.(hic....!) Most American beers are ales because most (but not all) American companies are only interested in quick profits and not quality products. However, Gordon Biersch is at least one American company that only makes Lagers and all their beers also conform to the Rheinheitsgebot law (or so they say).
Now.... we can talk about how NOT to make Champagne...
...or Cognac
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Mahope Kākou...
...El Lorenzo de Ondas Sonoras |
Edited by - Lawrence on 12/06/2007 07:55:19 AM |
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rendesvous1840
Ha`aha`a
USA
1055 Posts |
Posted - 12/06/2007 : 3:24:45 PM
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Most American, and a lot of Cannadian beers contain "Adjuncts" to stretch a given amount of barley malt and produce more beer. The most common are corn, rice,and sugar.Wheat is less common, although more historically used in the German Weisebier. I tried a weisebier once, Wanda liked the light taste, but I prefer something with a bigger taste. Interestingly, the one we tried was part of a 7 beer sampler at Sam Choy's Breakfast, Lunch And Crab in Honolulu. About adding sugar:Commercial brewers capture the co2 given off during fermentation and inject it back into the beer during bottling to carbonate the beer. The older method involved bottling while the beer was still fermenting-possibly resulting in lots of exploded bottles, if done too soon. Home brewers aren't equipped to capture the co2, so a small amount of sugar is added at bottling. The yeast restarts fermentation, and the beer is carbonated.My brother experimented with champagne, and had a few bottles explode. I think he musta put to much sugar when he bottled it.
I enthusiastically agree with the Bavarian Purity Law. And prefer the German Lagers with their heavyier taste and sharp bitterness from not sparing the hops. There are some excellent Mexican beers also. Dos Eqquis, and Tecati come readily to mind.
Paul |
"A master banjo player isn't the person who can pick the most notes.It's the person who can touch the most hearts." Patrick Costello |
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bbenzel
Lokahi
USA
130 Posts |
Posted - 12/12/2007 : 12:56:02 PM
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I'm happy to see Keoki Brewing getting this contract -- I thoroughly enjoyed the three Keoki brews I sampled last trip to Kauai.
I have no idea what the original Primo tasted like nor do I know what style it might lay claim to -- that said:
quote:
Originally posted by Lawrence
Again... sugar..... Yuuuuuuccck!
Rheinheitsgebot is a fine concept for lagers but there are a lot of other styles that stretch those boundaries. Even in Deutschland you have Weissbiers that are brewed using wheat which is required to let the special yeast strains impart their flavors. The Bavarian breweries that produce these beers (Hefeweizen, Dunkelweizen, Crystalweizen and Weizenbock) are exempt from Rheinheitsgebot.
If you want to book up on which styles can use adjuncts, this is a good place to start:
http://www.bjcp.org/stylecenter.html
If you download the full .pdf you can search on "sugar" and you'll discover a lot of styles where it is permitted along with descriptions of the desired effect of the addition.
Prost!!
Bill |
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Lawrence
Ha`aha`a
USA
1597 Posts |
Posted - 12/12/2007 : 4:48:50 PM
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If you download the full .pdf you can search on "sugar" and you'll discover a lot of styles where it is permitted along with descriptions of the desired effect of the addition.
Yes, and if you check through this information you will generally find that CANE SUGAR (as opposed to corn sugar or sugar from grains) is strongly recommended against! Of course there is sugar involved in the process (having come from the grain whilst cooking) and it is the sugar(s) that are converted into alcohol (hopefully nearly all of the sugars are converted).
I am aware of the technique of spiking with corn or grain sugars to carbonate beer in the bottle, but I consider it cheating. Nevertheless I have participated in such criminality (for the sake of Science of course... hic!) both with homemade beer and with homemade Champagne - ergo my earlier comments about Champagne and Cognac) Needless to say , you can also carbonate (even at home) with direct carbon dioxide injection without affecting the taste.
Spiking with CANE SUGAR for me would ruin the taste.
And I do not like sweet beers! (nor sweet wines for that matter).
AND I certainly do not like green eggs and ham, Sam I am!
I.M.H.O, the best use for cane sugar is conversion to RUM.
But if I have to... I will drink nearly anything, Okolehao anyone?
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Mahope Kākou...
...El Lorenzo de Ondas Sonoras |
Edited by - Lawrence on 12/12/2007 4:52:36 PM |
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