Steve Jackson > wrote:
>"Alexander D. Mitchell IV" > wrote:
>> What I will stand behind is saying that a beer using any sizeable
>> quantity of corn sugar or maize is not likely to win over any serious beer
>> snobs, whether or not they know the corn is in there or not.
>
>Well, there's the rub. What's a "sizeable" quantity? Five to 10 percent? If
>so, then I guess beer snobs won't really be won over by a lot of English
>bitters. Twenty, thirty percent? Then I guess my beer snob friends who've
>been quite impressed with various pre-prohibition lagers that contain that
>much corn had an off day.
>
>Corn is not inherently flawed, as you continue to imply. It's all in how
>it's used, and whether or not there's anything else going on with the beer.
>As with any ingredient. About the only ingredient that a beer doesn't suffer
>from in excess is barley.

I recently participated in a brew session where a full
*half* the fermentable ingredients by weight (which means
well over half by % fermentable sugars after mashing)
was corn sugar. I was dubious, but have tasted the
resulting beer and it was more than merely drinkable--
it was actually pleasant, and had more flavor than
take-your-pick megabrew.
--
Joel Plutchak "Eat everything. Have fun." - Julia Child.
plutchak at [...]