Drudge Retort: The Other Side of the News
Tuesday, January 10, 2017

Keurig and the maker of Budweiser are teaming up to create an "in-home alcohol drink system." The venture is a collaboration between Keurig Green Mountain, the Vermont-based maker of the single-serve coffee machines that are seemingly everywhere, and Anheuser-Busch InBev, the Belgian beer behemoth responsible for Budweiser, Corona, Stella Artois and other brands. The project is based on building technology used for Keurig KOLD, a short-lived version of the Keurig that served cold sodas, and the "brewing and packaging technology" of AB InBev. "We're thrilled to be moving forward with this joint venture and look forward to working closely with the Keurig Green Mountain team to explore the possibilities of what we can achieve together," said Nathaniel Davis, the CEO of the joint venture.

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Pass. I'll stick with my normal brewing equipment.

#1 | Posted by sitzkrieg at 2017-01-10 02:32 PM | Reply

ick.

#2 | Posted by MUSTANG at 2017-01-10 02:51 PM | Reply

Sounds like an item which will be overpriced and under deliver on taste and experience.

#3 | Posted by GOnoles92 at 2017-01-10 02:59 PM | Reply

They've already invented powdered alcoholic drinks that you are meant to be mixed with water before serving. Shouldn't be that hard to come up with a "beer" powder that can be mixed with carbonated water. How much it tastes like real beer would be a question but if Coors Light can be sold as beer, so can this.

The problem is that the product is potentially dangerous. Idiots are going to abuse any kind of powdered product that contains alcohol. College kids will be snorting beer.

#4 | Posted by Sully at 2017-01-10 03:47 PM | Reply

Here's a product that no one wants. I bet it will be a bigger failure than their KOLD

#5 | Posted by johnny_hotsauce at 2017-01-10 03:56 PM | Reply


... the maker of Budweiser ...

Right there.

That should tell you that this endeavour is more about profit than quality.

I'll stay with brewing my own beer, thank-you.

#6 | Posted by LampLighter at 2017-01-10 10:30 PM | Reply

The quality of Budweiser is excellent. They brew on a massive scale, every single can & bottle is perfectly consistent.

It's the flavor that's crap.

#7 | Posted by sitzkrieg at 2017-01-11 06:39 AM | Reply

If its anything like the soda version its not anything you will want. Way overpriced junk.

#8 | Posted by tmaster at 2017-01-11 10:51 AM | Reply


@#7 ...It's the flavor that's crap....

Point taken.

Thanks for the correction.

#9 | Posted by LampLighter at 2017-01-11 11:49 AM | Reply

OK, the only thing that irritates me more than a wine snob is a beer snob. Beer is barley, hops, water and yeast. What makes a good beer? Quality of the malt and the temperature of the beer as it brews. Hops is basically a bitter herb used to keep the beer from being too sweet, the yeast is of two strains, one brews from the top,(Pilsner) and one that brews from the bottom,(Keller). To malt barley they soak it in water till it germinates, changing the protein to sugars then roasting the seed in an oven till it gets to the desired color. Use old barley and it does not germinate as well, the ungerminated seed contain protein and gives the beer a bitter taste. Brew at too low a temp, it gives the beer a sweet taste. Too high and it will taste sour. Add stuff to beer besides the basic four it becomes an ale. Best brewing temp is around 68 degrees. I have had good beer in almost every country I have visited except France and Iraq. Beer is the oldest of all beverages, except water. Civilization started because people stayed in one place to allow their beer to brew. 5000 years ago, the Egyptians would great each other with the phrase "bread and beer". I have had around 500 brands in 20 countries. By far the best is in the Czech Republic. But with all my culinary experience, while I am in the states, I drink Bush, most the time. I have brewed a lot of beer, but honestly it is too much work for the amount I drink. I will break out the cauldron to brew up some dubblebock once in a while. Can't get it in the states.

#10 | Posted by docnjo at 2017-01-12 02:29 PM | Reply

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"Beer is the oldest of all beverages, except water. Civilization started because people stayed in one place to allow their beer to brew."

For most of human history, you couldn't tell if the water would make you sick but you'd know if the beer or wine was spoiled.

#11 | Posted by snoofy at 2017-01-12 02:53 PM | Reply

"But with all my culinary experience, while I am in the states, I drink Bush, most the time"

Really, not the Miller Lite?
That's what I get if I'm not getting anything special. Used to be PBR but Miller is better.

#12 | Posted by snoofy at 2017-01-12 02:56 PM | Reply

"Beer is the oldest of all beverages, except water. Civilization started because people stayed in one place to allow their beer to brew."

Pretty sure milk is older than beer.

Beer isn't even the oldest alcoholic beverage.

#13 | Posted by 726 at 2017-01-12 03:14 PM | Reply

#13 | Posted by 726, Wine is probity older, by accident. Beer is deliberate. Put a bunch of grapes in a pot and cover. Give it a few months and you have a wine, (sort of). Beer is older than domesticated animals. It was more than likely the reason that people started cultivating grain to brew beer. They have found a flint sickle that was 22,000 years old in northern Iraq. Domesticated animals started around 15,000 years ago. As far as the evidence that show men eating domesticated goats and sheep exclusively in the oldest settlements found yet, (Southern Turkey) above water. What we have to remember that the seas rose quite a lot between 20 and 1O thousand years. It has slowed sense the last major thaw. But the seas rose almost 600 feet in ten thousand years,(most say it could have been a short as 6,000). It was not a slow steady advice. Most of the population lived along the coast just like they do now. So people faced a move inland every thousand or so, Seems the coasts came up about 50 to 80 meters at once, might explain the universal flood myth?

#14 | Posted by docnjo at 2017-01-12 05:02 PM | Reply

I will break out the cauldron to brew up some dubblebock once in a while. Can't get it in the states.

#10 | POSTED BY DOCNJO AT 2017-01-12 02:29 PM | FLAG:

That's dozens of dopplebock's brewed in the US. They're all pretty okay.

#15 | Posted by sitzkrieg at 2017-01-12 06:26 PM | Reply

Used to be PBR

#12 | POSTED BY SNOOFY AT 2017-01-12 02:56 PM | FLAG:

You must be a man bun wearing hipster.

#16 | Posted by sitzkrieg at 2017-01-12 06:27 PM | Reply

"might explain the universal flood myth?"

There was certainly a flood, however it was not as flood-y as in the opening of Waterworld.

#17 | Posted by snoofy at 2017-01-12 06:37 PM | Reply

"You must be a man bun wearing hipster."

Eh, whatever inflates your Zodiac. I'm not here to ruin your fantasies about me.

#18 | Posted by snoofy at 2017-01-12 06:42 PM | Reply

#15 | Posted by sitzkrieg, Actually I tried several of them and I was more than a little disappointed. My favorite in the BRD was named Bavarian, and it was a true Dubble Bock, (double malt). Rich, thick, heavy and strong. Also known as brat wasser,(liquid bread). Runs about 8%, but I have never been able to finish 2 half liters. And no, I have never seen any brewed like this in the states. Unless I make it myself.

#19 | Posted by docnjo at 2017-01-12 10:02 PM | Reply

... but I have never been able to finish 2 half liters.

When I came back from Germany I brought some with me. My dad was a renowned beer drinker meaning a case pretty much wouldn't phase him. Before I could warn him he drank two and could barely walk. Damn that was some good beer.

#20 | Posted by et_al at 2017-01-12 11:03 PM | Reply

The absolute worst beer I have ever tried to drink is EKU 28, a novelty in Germany. It's claim to fame is it is supposed to be the strongest naturally brewed beer in the world. 14% and it tastes like furniture polish. I would rater not have a beer if that is what the chose is. It seems that beer is at it's best at 6.5%. Maybe a little more for heavy dark beers.

#21 | Posted by docnjo at 2017-01-13 10:11 AM | Reply

15%+ beers are pretty common now. The barley wines need to age for 6 months though or they're pretty rough. Brash Brewing makes several barrel aged beers over 15%. Dogfish Head 120 minute IPA is 18%. Bruery Chocolate Rain is too (and it tastes good). Nothing special about those brews, just malt, water, hops, & high gravity yeasts.

#22 | Posted by sitzkrieg at 2017-01-13 11:35 AM | Reply

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