http://www.chow.com/boards/35 Fri, 27 Jan 2012 01:55:23 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/832115#7341478 Sir Perry is a real brand. Jim Dorsch Tue, 15 May 2012 23:54:52 GMT http://chowhound.chow.com/topics/832115#7341478 http://chowhound.chow.com/topics/849067#7337504 Craft Brew Alliance/Widmer has a new gluten-free beer called Omission (similar, apparently, to the Estella Daura, where they claim the gluten is removed from malted barley). At this point, due to conflicting regulations between the TTB and FDA, it's not yet available outside Oregon, however. http://omissionbeer.com/brewing-101/ JessKidden Mon, 14 May 2012 12:27:36 GMT http://chowhound.chow.com/topics/849067#7337504 http://chowhound.chow.com/topics/847181#7336718 Probably seasonal because of limited production capabilities, but that's just a guess. In any case, I'm not gluten intolerant (in fact, I even add the stuff to some foods I cook) but I'd definitely like to taste this beer. Heartland's beers are hit and miss, but when they get it right, they can be very good indeed. I've had other beers made with sorghum, and they can be very refreshing. The Professor Sun, 13 May 2012 20:36:19 GMT http://chowhound.chow.com/topics/847181#7336718 http://chowhound.chow.com/topics/837803#7335199 That is the suggested temp. chefj Sat, 12 May 2012 18:23:13 GMT http://chowhound.chow.com/topics/837803#7335199 http://chowhound.chow.com/topics/598416#7332551 I Googled Rheingold and it has been resurrected. here is the website: http://www.rheingoldbrewingcompany.com/ . I love the Old brews of bygone era's. Not a fan of millercoorsbudweiser. Schaefer is also still brewed from a contracted Miller plant in Texas. Piels is as well. I can get Schmidt here on the west coast were it was big yrs ago. BTroll Fri, 11 May 2012 00:52:42 GMT http://chowhound.chow.com/topics/598416#7332551 http://chowhound.chow.com/topics/306750#7327883 We can get some of them at Whole Foods in the Bay Area. Matilda is one of my favorite beers and I haven't noticed any drop off in quality. Does anyone know when they stopped making Stockyard Stout for Trader Joes? chuckl Tue, 08 May 2012 21:59:04 GMT http://chowhound.chow.com/topics/306750#7327883 http://chowhound.chow.com/topics/300705#7326887 Although I am in NO way a beer snob (I DO know one gentleman who goes by that moniker) and I DO consider myself somewhat of a pizza snob (from NJ), I would rather be a purist. Beer is beer and fruit is fruit, and never the twain shall meet. At least in my glass. But, to each their own. njmarshall55 Tue, 08 May 2012 16:07:40 GMT http://chowhound.chow.com/topics/300705#7326887 http://chowhound.chow.com/topics/846844#7323987 OK, thanks for the info. Good to know. Not sure on Le Freak. '07 sounds about right to me. Josh Mon, 07 May 2012 02:54:35 GMT http://chowhound.chow.com/topics/846844#7323987 http://chowhound.chow.com/topics/837300#7319309 > "...at least it was still a reasonably good drink and a fine alternative to American lagers." But it's not 1975 anymore- there are literally 100's of alternatives to both American adjunct lagers and dumbed down (psuedo-)Euro imports from M-C and AB-I in most US markets. This further dumbing down of Bass Ale seems a minor concern- heck, even AB-InBev has little faith in the brand- they tried to sell the international rights to the Bass brand (keeping the UK market) and got no takers. The move to brewing in the US was probably a cost-cutting measure, since the brand is still popular here but continues to shrink. I notice that in Canada, their keg Bass is brewed domestically by Labatt (another AB-I brewery). JessKidden Fri, 04 May 2012 12:41:31 GMT http://chowhound.chow.com/topics/837300#7319309 http://chowhound.chow.com/topics/840542#7315620 I live in Canada (Montreal) and I have been able to find it here. The German and the Dutch make something very similar (if not the same) and that's what I use here. estilker Wed, 02 May 2012 20:48:21 GMT http://chowhound.chow.com/topics/840542#7315620 http://chowhound.chow.com/topics/846653#7312658 And speaking of arbitrary its that time of the year for the annual BeerCity popularity contest again. http://polldaddy.com/poll/6132829/. Lets see if Grand Rapids or St. Louis can take the title away from upstart Asheville with the requisite vote bombing... Insidious Rex Tue, 01 May 2012 17:35:42 GMT http://chowhound.chow.com/topics/846653#7312658 http://chowhound.chow.com/topics/846100#7307308 Sorry to burst your bubble. Cold isn't a flavor, either. Josh Sun, 29 Apr 2012 01:30:54 GMT http://chowhound.chow.com/topics/846100#7307308 http://chowhound.chow.com/topics/844005#7304709 Josh, I'm not sure where you are, but the local angle is pretty powerful in the Bay Area. I'm also noticing a trend of people around here beginning at the home brew level, graduating to a bit of a larger production capacity as a nano brew, and then either contract brewing at a larger production facility or opening a small brewery or brew pub. Some of the results have been spectacular. chuckl Fri, 27 Apr 2012 17:31:01 GMT http://chowhound.chow.com/topics/844005#7304709 http://chowhound.chow.com/topics/846249#7304707 By the way, they released this statement just recently: http://www.beerpulse.com/2012/04/redhook-ale-brewery-issues-follow-up-statement-on-fatal-keg-incident/ Insidious Rex Fri, 27 Apr 2012 17:30:16 GMT http://chowhound.chow.com/topics/846249#7304707 http://chowhound.chow.com/topics/761731#7303456 Bumping an old topic here but I have to drink NA beers now because of medication interactions. I love beer and i can't imagine the rest of my life without tasting it but drinking alcohol is no longer an option. emilybobemily Fri, 27 Apr 2012 00:22:01 GMT http://chowhound.chow.com/topics/761731#7303456 http://chowhound.chow.com/topics/641030#7303437 The best ones i have had so far have been Arcobrau NA, Erdinger NA, and Kaliber. I tried the O'Doul's Amber and it was like barley water. Very disappointed. I found the Erdinger at Southern Seasons in Chapel Hill, NC and the others at Total Wine in Durham. The Arcobrau was a really tasty weiss but kind of pricy at 11 dollars a 6 pack. emilybobemily Fri, 27 Apr 2012 00:15:22 GMT http://chowhound.chow.com/topics/641030#7303437 http://chowhound.chow.com/topics/791425#7300068 Paid $30.49/cs at Joe Canal's (Lawrenceville, NJ) last summer for Summer Love- same price as I paid for Victory Lager and Headwaters Ale around the same time. (And 50¢ more than the current sale price of HopDevil, Prima and Lager currently. http://jcanals.com/newsletter/pdffiles/LVSpecials5-1.pdf ). JessKidden Wed, 25 Apr 2012 16:34:31 GMT http://chowhound.chow.com/topics/791425#7300068 http://chowhound.chow.com/topics/839900#7299859 New favorite is Poor Yorick, a dark mild from Forest and Main brewing. cwdonald Wed, 25 Apr 2012 15:02:19 GMT http://chowhound.chow.com/topics/839900#7299859 http://chowhound.chow.com/topics/844821#7287034 Heineken recently sold the McEwan (and Younger) brands to UK brewer Wells and Young's. http://www.foodbev.com/news/wells-and-youngs-acquires-mcewans-and-yo (W&Y brands are imported into the US by "Belukus" http://www.belukus.net/ ). According to an email from "Tim Wilmot-Smith" Wells and Young's Export Manager, they are planning to re-introduce McEwan's Scotch Ale into the US in October, 2012. ( http://beeradvocate.com/community/threads/mcewans-scotch-ale.4014/#post-99934 not sure if this link is available to non-members of the site). No mention of Canada, however - perhaps an email to W&Y would bring more info. http://www.wellsandyoungs.co.uk/home/contact-us JessKidden Thu, 19 Apr 2012 11:09:20 GMT http://chowhound.chow.com/topics/844821#7287034 http://chowhound.chow.com/topics/551206#7267154 Does anyone know where I might find any Otro Mundo (especially the Strong Red Ale) in Philadelphia? octagon Tue, 10 Apr 2012 15:51:00 GMT http://chowhound.chow.com/topics/551206#7267154 http://chowhound.chow.com/topics/840070#7254338 If you haven't had your trip yet, search for the recent Daily News article about Guinness pours (I think it was within the last year). They did one of their "5 best ..." things on it. I recall the Dead Poet (UWS) and Tracks (inside Penn Station) as being on the list but I don't remember the others. Good luck! LNG212 Tue, 03 Apr 2012 18:57:19 GMT http://chowhound.chow.com/topics/840070#7254338 http://chowhound.chow.com/topics/840079#7238725 Strangely (and fortunately) I was in Greenville, SC this weekend and saw it at Greens beverages. Didn't exepct to see it after Alpine Spring became the seasonal for this time of year. Enfielder Tue, 27 Mar 2012 02:41:36 GMT http://chowhound.chow.com/topics/840079#7238725 http://chowhound.chow.com/topics/481994#7229768 Edel Pils from Sapporo is 100% malt, and quite good in that regard. Tripeler Thu, 22 Mar 2012 18:39:06 GMT http://chowhound.chow.com/topics/481994#7229768 http://chowhound.chow.com/topics/838774#7229274 IPA's are my favorite style (well made yellow lager probably second) - just didn't think this one was IPA like. LStaff Thu, 22 Mar 2012 15:10:05 GMT http://chowhound.chow.com/topics/838774#7229274 http://chowhound.chow.com/topics/754086#7224970 If you want to go to an extreme, try Death march from Prism. 5 different types of malts, no hops, and flavored with star anise. cwdonald Tue, 20 Mar 2012 16:22:00 GMT http://chowhound.chow.com/topics/754086#7224970 http://chowhound.chow.com/topics/833699#7224665 Chinon.. yes exact same variety of Tettnanger grown in two different fields, and harvested on the same day. With regard to the issue of water, it is easy to adjust water to be any characteristic, so I find that the least convincing aspect of terroir. cwdonald Tue, 20 Mar 2012 14:09:51 GMT http://chowhound.chow.com/topics/833699#7224665 http://chowhound.chow.com/topics/839211#7217093 A highly-talented homebrewer friend lost this figurine, which he called his "assistant brewer", and he's heartbroken about it. Can anyone suggest any beer paraphernalia experts who might be able to hunt down a replacement? Thanks for any help! Jim Leff Fri, 16 Mar 2012 15:49:39 GMT http://chowhound.chow.com/topics/839211#7217093 http://chowhound.chow.com/topics/833872#7207943 Where the "Like" button when you need one? I like to think of myself as a beer geek thats tried everything under the sun. I love good stouts and IPA's but my styles of choice tend to be good lagers and milds. My wife was drinking bud lights when I was exploring complex Belgians in the 90's. She now loves Imperial Stouts and double IPA's and (especially) lip puckering sours. Now you may say she is the exception that proves the rule but at least in this household its the woman that digs the big caliber stuff and the man that likes the subtler cleaner lagers. On the other hand she prefers white to red and I prefer red to white... Insidious Rex Mon, 12 Mar 2012 17:22:05 GMT http://chowhound.chow.com/topics/833872#7207943 http://chowhound.chow.com/topics/506989#7207560 Well, as I mentioned in that post from '08, the then-CEO of Pabst did mention reviving the Ballantine Ales in that sidebar of the cover article in Beverage World - no longer online apparently. Since then, the Kotecki left the company and, of course, Pabst itself has been sold to the Metropoulos family. Pabst did "revive/reformulate" Schlitz, Old Style, McSorley's and Primo after that article was published but skipped over Ballantine. The Metropoulos' so far has seemed to concentrate more on promotion (celebrity tie-ins, etc) than beer. I've long said that I'd rather they sell the brand or, at least, give the contract to a craft brewery rather than MillerCoors. I think, tho', at this point any revived Ballantine India Pale Ale would be anticlimatic in the current craft beer world of extreme abv and ibu's IPA's and DIPA's but I'd like to see a nice hoppy, fragrant light-bodied golden ale like Ballantine XXX Ale again. I had hopes that either Victory's Headwaters or Summer Love would meet that requirement. JessKidden Mon, 12 Mar 2012 15:03:26 GMT http://chowhound.chow.com/topics/506989#7207560 http://chowhound.chow.com/topics/837419#7205501 > "...Banquet is... probably is the closest of their beers to the ones brewed in the 50's-60's." If you're saying that Coors Banquet Beer reminds you of those '50-60's beers, I can't comment. I recall drinking Coors a few times when I lived In LA, CA in the mid-70's, before they busted the indie Brewery Workers local and subsequent boycott (I know I used to have a few empty Coors quart bottles when they had a wide mouth and a reusable screw-on/off cap that I used to carry mineral water up in the Sierras) but even back then Coors was known as a particularly "light" US adjunct lager. There have been some articles over the years that suggest that when Miller bought the "Lite" label and put their marketing effort behind it aimed at the "general" (i.e., not just "diet" or "low cal") beer market, they were partly influenced by the extreme popularity of Coors in the western half of the US. But, even considering the normally secretive nature of US beer recipes, there is pretty good evidence that Coors' flagship "Banquet Beer" has changed quite a bit since the 1960's. Coors was one of the first brewers to adopt the Cascade hop when it first hit the commercial market in 1970's. (Brewers at the time saw Cascades as a money-saving product- they could make a beer with the same level bitterness using less costly and fewer hops.) Since Coors at that time only had one product, it's clear they changed the hop schedule of their Coors Banquet brand. Today, MillerCoors lists Coors Banquet at 5% abv and 149 calories. In the 70's, official Coors material put the alcohol content at 3.6% abw = 4.5 abv and 145 calories (with 15% of the production being 3.2w Coors for those states). Michael Jackson's first Pocket Guide (1982) put Coors Banquet at 3.5w/4.3v. Coors was long the "other" major US flagship beer that used rice as its adjunct- boasting of having contracted farms in California for the "finest rice", etc. In 1982, Coors voluntarily listed the ingredients for Coors Banquet as "water, malted barley, hops, refined starch, yeast" for the CSPI, and by the 80's began listing only "cereal grains" in their own promo material. In the '90's, they switched back to using only rice, according to a local Denver newspaper story they'd switched to using corn starch in the '70's because of "volatility" in the rice market. Today, from what I've seen they avoid the specifics by using the brewing industry generalization of "grains". It should be noted that, despite the typical brewery PR for their flagship brands - "Since 18__", etc., Coors is in no way unique for constantly changing the recipe for their beers. A-B has admitted that the IBU's of Budweiser constantly "drifted" down, post-Repeal, and the hop strains for the beer have constantly been changing. Both Miller High Life and the Miller-brewed Pabst Blue Ribbon now use corn syrup instead of flakes or grits. Miller today uses a "light stable" hop extract for High Life - a product obviously not available in 1903. JessKidden Sun, 11 Mar 2012 15:05:53 GMT http://chowhound.chow.com/topics/837419#7205501 http://chowhound.chow.com/topics/838106#7203400 Pulled a 3rd Coast out of the closet and put it in my freezer the othe rnight to chill it for a bit. Well, I fell asleep and forgot all abou tit. Went into the freezer and there it was, unfrozen. Sort of a miracle, ya know, candles that burn for 8 nights, Jewish fella with no earthly dad, religious figures who are celibate but know all about love N birth control. Any way, it was drinkable but seemed to have been sapped of it's flavor. This was a 2009 bottle and they been pretty tasty otherwise. MOREKASHA Sat, 10 Mar 2012 03:07:20 GMT http://chowhound.chow.com/topics/838106#7203400 http://chowhound.chow.com/topics/509575#7201768 Maize, rice, potato starch and sugar to name a few as for beers on the hand pump they can go off but i really don't like Carlsberg Special assamwithtoast Fri, 09 Mar 2012 15:28:10 GMT http://chowhound.chow.com/topics/509575#7201768 http://chowhound.chow.com/topics/836668#7195970 does esk normally serve sam? i know they carry harpoon. hotoynoodle Wed, 07 Mar 2012 03:25:47 GMT http://chowhound.chow.com/topics/836668#7195970 http://chowhound.chow.com/topics/836816#7190913 I can see your point. I bet berliner weisse would actually work pretty well, too. Josh Sun, 04 Mar 2012 23:39:21 GMT http://chowhound.chow.com/topics/836816#7190913 http://chowhound.chow.com/topics/833499#7187955 Some yeasts produce a very sulfurous smell when they are fermenting. If this is a bottle conditioned beer, it could be that that bottle had a higher concentration of yeast (was there yeast residue in the bottom of the bottle at all). Maybe that yeast was either still fermenting out, or had produced more of that sulfurous gas than the other bottles. Just a thought. Of course if we are talking about some big time beer lim Sam Adams, then something else is going on. GreenGal Sat, 03 Mar 2012 04:45:11 GMT http://chowhound.chow.com/topics/833499#7187955 http://chowhound.chow.com/topics/835997#7186214 The funny thing is that I have more than a few friends particular about their beers that have a soft spot for PBR - it had more "character" than most of your BMC products, in their opinion. Boy, did they get angry when it became the hipster beer of choice. :) RB Hound Fri, 02 Mar 2012 15:06:59 GMT http://chowhound.chow.com/topics/835997#7186214 http://chowhound.chow.com/topics/436178#7179346 Longshot Hazelnut Ale Recipes. This is various info compiled from different threads around the web. If anyone makes it, shoot me an email!! Apparently created by Doug & Vicki Parker of Leesburg FL. “"The contest was sponsored by the Boston Beer Co.
Brewed by World Homebrew Contest (tm) Under special agreement, Cincinnati, OH." Version “A,” reportedly from the bottom of the 6 pack: 5 gallon all grain recipe 9lbs Pale Malt 1/2lb Munich Malt 7 oz. Caramel Malt 4 oz. Chocolate Malt 3 oz. Victory Malt 4 oz. Carapils Malt 2 oz. Fuggles 1/2 tsp gypsum* added to mash Ale yeast Hazelnut flavoring Mash in at 155 F and rest for 1 hour Sparge and fill kettle Boil 90 minutes adding hops as follows: at kettle full - 1 1/2 oz. at kettle full + 85 minutes - 1/2 oz. Cool to 65 F and pitch ale yeast. Ferment at 65 - 70 F Add Hazelnut flavoring at bottling Version “B,” apparently the original recipe that won the contest: Doug and Vicki Parkers hazelnut Brown: 6.6 lbs N.W. Gold liq. extract 1/2 lb. M&F pale ale malt 1/2 lb. M&F crystal malt (60 L ?) 1 lb. Cara-pils 1.5 oz. Willamette (or Fuggle) 60 minute boil 1 oz. Willamette or Fuggle (aroma) 5 min. steep 1 tsp Irish Moss (15 min rrom end) 1.5 bottles All Natural Hazelnut Flavoring at bottling 2 tsp. gypsum* Wyeast British Ale. Mash grain at 160 F. 5 gal. yield. 6.6 Lbs.Northwestern Gold Liquid Malt Extract 1/2 Lbs.British Pale Grain (M&F 2-row) 1/2 Lbs.British Crystal Grain (M&F) 1 Lbs Cara-Pils Grain 1 1/2 oz.Willamette or Fuggles hops-60 min.(brewers discretion) 1 oz.Willamette or Fuggles hops-aroma (5 min.steep at end of boil) 1 tsp.Irish Moss 1 1/2 bottles all natural hazelnut flavoring (at bottling) 2 tsp.Gypsum* Wyeast British Ale Mash grains at 160F in 1.5gal water for 60min.Yield:5 gallons Hazelnut flavoring is available at area gourmet and fine food dealers.Flavor to taste at bottling becuase many hazelnut flavorings have different strengths. This is the recipe used to win the worldwide "Boston Beer Company 's Homebrew Contest ".This recipe was the standard for production of "Longshot Hazelnut Brown Ale ". Source:Doug &Vicki Parker -Florida Option 3: I know Midwest Supplies carries a Hazelnut Brown Ale kit. You might want to check their website. It might serve as a helpful benchmark for developing your recipe. *Normally gypsum (and calcium chloride for lagers and "lager-like" ales) is added to the mash water before the grains are added. Since you are using an extract/mini-mash you might want to scale down the amount of gypsum before adding it to your mash liquor. I am not knowledgeable about British ales and I essentially do not brew them, so I defer to others who might correct me or recommend a different amount of gypsum. I look forward to learning from their posts. Also, Irish Moss needs to be boiled for awhile in order for it to help clarify the beer; I always add it 30 minutes before the end of the boil. LongshotHazelnutFan Tue, 28 Feb 2012 16:18:55 GMT http://chowhound.chow.com/topics/436178#7179346 http://chowhound.chow.com/topics/560264#7161274 Sierra Nevada Celebration LStaff Mon, 20 Feb 2012 19:49:22 GMT http://chowhound.chow.com/topics/560264#7161274 http://chowhound.chow.com/topics/348366#7155565 I'll throw in my husband's favorite which is also from RR. Supplication. He's really into the sour beers at the moment. His every day beer is Lagunitas Pils as he can't stand the hoppy sweet beers. Although, I think he says freshness is the most important thing. He also likes Firestone Double Barrel Ale. Missmoo Fri, 17 Feb 2012 19:09:46 GMT http://chowhound.chow.com/topics/348366#7155565 http://chowhound.chow.com/topics/832172#7154550 Shiner Bock and chili reminds me of my 13 years living in West Texas ... hawkeyeui93 Fri, 17 Feb 2012 06:34:43 GMT http://chowhound.chow.com/topics/832172#7154550 http://chowhound.chow.com/topics/777924#7151279 You mean to tell me that you've never heard of Abita Springs Brackish Brown? RB Hound Wed, 15 Feb 2012 23:33:32 GMT http://chowhound.chow.com/topics/777924#7151279 http://chowhound.chow.com/topics/826912#7145213 > "I am a brewer. Let me tell you, 'skunked beer' is not caused > by light....hahahaha. It's caused by Oxygen." Have you notified the Master Brewers Association of America about your findings? (One assumes, as a brewer, you're a member- who do you brew for?). The MBAA still think light causes beer to become "skunked", which they call by the more formal term "Lightstruck". "“Lightstruck - While this defect is well known in both odor, taste and origin, it is sometimes not realized how little exposure can produce a noticeable lightstruck character. The wavelength of light causing this photochemical spoilage is 550 nm and below.” ---The Practical Brewer, MBAA (They, of course, have a separate definition for oxidized beer). It's been that way in the brewing industry since the turn of the previous century, after studies done by the Wahl-Henius Institute of Fermentology on brown and clear bottled beers in the 1910's. Can't blame Charles Bamforth (quoted in that article) from believing it as well, what with his being a Professor of Brewing Science at one of the most respected brewing programs in the US at the Univ. of California at Davis. Obviously, whatever the problem with the OP's canned beer, it wasn't "Lightstruck/skunked". > "Smaller breweries tend to carbonate in the can." New Belgium is "can conditioning" it's canned Fat Tire, and the forthcoming Sierra Nevada Pale Ale in cans is also supposed to be, but most craft beer is already carbonated when filled at canning from all I've seen and read. JessKidden Mon, 13 Feb 2012 15:11:20 GMT http://chowhound.chow.com/topics/826912#7145213 http://chowhound.chow.com/topics/523125#7144891 Haven't tried it, but Dogfish Head now makes a gluten-free beer that might be another viable option for celiac beer-drinkers. http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm Spatlese Mon, 13 Feb 2012 07:42:02 GMT http://chowhound.chow.com/topics/523125#7144891 http://chowhound.chow.com/topics/832483#7140997 Really dig their rye though MOREKASHA Sat, 11 Feb 2012 03:51:02 GMT http://chowhound.chow.com/topics/832483#7140997 http://chowhound.chow.com/topics/419387#7138610 Great stuff, and a great success story for an almost 200 year old family business. They almost didn't make it. Long may they wave! The Professor Fri, 10 Feb 2012 05:37:25 GMT http://chowhound.chow.com/topics/419387#7138610 http://chowhound.chow.com/topics/774317#7135590 Out of curiosity did you end up cleaning them yourself? Frids Thu, 09 Feb 2012 03:28:02 GMT http://chowhound.chow.com/topics/774317#7135590 http://chowhound.chow.com/topics/748835#7133154 Sad to hear no new batches are brewing but your keg cider should be fantastic. I didn't use any additions, just pure juice and only one pouch of yeast in each 23L (approx 6 gal) Carboy. Ended up with a large amount of sediment, but I still got a very full fill when I racked them down to my two smaller 20L Carboys, plus about a 1/3 gallon extra each for sampling ! PoppiYYZ Wed, 08 Feb 2012 04:11:32 GMT http://chowhound.chow.com/topics/748835#7133154 http://chowhound.chow.com/topics/683210#7130509 Well there you go. Those are two things I _liked_ about the brew! Vive la difference! The Professor Tue, 07 Feb 2012 02:09:15 GMT http://chowhound.chow.com/topics/683210#7130509 http://chowhound.chow.com/topics/89976#7127173 I think the reference to Maggi is a brown sauce made by the company closely resembling soy sauce .... hawkeyeui93 Sun, 05 Feb 2012 18:28:46 GMT http://chowhound.chow.com/topics/89976#7127173