Talk:Brasserie Bavaroise, S.A.

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I've been wondering about North American beer culture for a little while, especially regarding Ouisconsin. Did the social conditions that led to "North American lagers" and Pilsners exist in IB? Essentially, as I understand it, it was ambitious German brewers applying industrial techniques to brewing a product that appealed to America's fast-paced life. I've been trying to think how that would be modified in IB North America, where you have the French and Native elements. So basically: how do you imagine BBSA beers as compared to *ours*? Was there a microbrew movement in *their* 20th Century? Benkarnell 16:32, 15 August 2008 (UTC)

I turn to the purveyors and gourmands of this area for their feedback, since alas I am not one of them. Don't drink beer. Maybe I should ask my brother. <g> Zahir 16:40, 15 August 2008 (UTC)
Not being a drinker myself...I'd have to say #1, the lifestyle in IB is much more relaxed (NB: Air-ship travel)--so the industrialization of the brewing process is not as pronounced, and you get (what I'm told) more flavorful beers. From what I've heard (watching PBS) American beers *here* are relatively flavorless and gutless.
That being said, I think that there are larger, nationally recognized beers (and internationally) and I think that these beers are manufactured more locally, leading to more local distribution/jobs, etc. I think that there are definitely Native and French elements (although the French are more wine, Germans, more beer...).
I think that as far as the microbrews go, each are based on local favorites, so each outpost of BB, SA beers have their own microbrews catering to the regional clientele. I think that there may have been such a movement in the NAL, simply because so much of that was lost during the Prohibition era, and mostly they've only known the beers as imported from BB, SA and other international beer consortiums.
That said, I think that the BB, SA beers are much more flavorful than *here*'s mass-produced beers.
I think that Ouisconsin could have a growing local beer industry. I think they should also have some cheeses, too. (Ehrlenback's cheese shop in Wisconsin *here* is delectable.) BoArthur 16:45, 15 August 2008 (UTC)
Yes, I think that a lot of the variety *here* was lost because of Prohibition, and the smaller brewers were less able to weather that era... or something like that. I have a book on it that I only read partway through. I had thought about the laid-back lifestyle, certainly. I know another big shift was that Germans were used to very cloudy beers, but for whatever reason Americans preferred beers inspired by clearer Bohemian pilsner. (And Bohemia is different *there* as well. Complicated.) I'd think that the Native Americans could potentially take brewing in strange new directions with the addition of traditional flavors.
Something else: before the Germans began arriving in large numbers, I don't believe Americans drank much beer at all. It was rum and gin and whisk(e)y, a taste acquired when they were colonies and everything had to be imported in ships. Distilled liquor could survive months at sea much better than beer or wine. So it's possible that parts of French North America are more beer-oriented, and that parts of British North America are more wine-oriented, depending on what industries developed at home. Lots of factors.
And by the way: has Kemr's booze ever been addressed? As a very Roman country, I'd expect them to be more a wine than a beer country. But again, they were still rather cut off from Europe for so long by the Barbarian invasions, they may have reverted to beer.
Sorry if I rambled, Benkarnell 18:56, 15 August 2008 (UTC)
No worries, ramble if you need/want to. I think you're right about the beers--they were cloudy because they weren't filtered. They are now, which is why they're clear...maybe they're thicker *there*. That was somewhat what I imagined for BB. As for distilled liquor, I think you're right, but I think between Prohibition and BB's aggressive stance in the markets, beer became much more prevalent in the NAL, as *here*.
And I don't think Kemr's alcohol has been addressed. I'd say to take it up with Andrew Smith, as that's his corner of the sand-box. BoArthur 20:11, 15 August 2008 (UTC)
Maybe another Conculture issue. Benkarnell 21:52, 15 August 2008 (UTC)


My German's mediocre at best, but "That's what we call living" would translate better to "Das nennen wir leben" or at least "Das heißt leben". Certainly not "Dass" with two s's. Benkarnell 21:52, 15 August 2008 (UTC)

Blame Swedish. I used to "kann Deutsch" but "nicht mehr!". It's meant to be more of a gloss from the german slogan--which is why English is a bit "broader". But I've removed the extra s. For some reason I thought that das had an "ß" which is also written as a double ss. BoArthur 22:20, 15 August 2008 (UTC)
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