The Truth Behind Additives in Mass-Produced Beer vs. Craft Beer

When discussing the differences between mass-produced and craft beer, the conversation often revolves around the use of additives. Many believe that mass-produced beers contain hidden, harmful chemicals, while craft beers are pure and natural. However, the reality is more nuanced. Let's break down the additives used in each category and explore the truth behind these claims.

Preservatives and Chemicals in Mass-Produced Beer

One common misconception is that mass-produced beers contain preservatives and chemicals similar to packaged foods. While it's true that some preservatives and stabilizing agents are used in commercial beer, they are generally minimal and serve specific purposes.

Preservatives: In the world of mass-produced beer, preservatives like sodium benzoate are rarely used. The alcohol and hops already act as natural preservatives. Craft brewers, on the other hand, rely more on these natural preservatives but might still use minor stabilizers.

Artificial Colorings: Mass-produced beers don't usually require artificial colorings because natural ingredients provide sufficient color. Craft beers, while often emphasizing natural color, can still use a variety of techniques to enhance or maintain color.

Artificial Flavoring in Mass-Produced Beer

Artificial Flavoring: While many argue that mass-produced beers often lack authentic flavor, the reality is that artificial flavoring is only necessary in exceptional cases. Light American lagers, for instance, might use some flavoring to achieve a consistent, balanced taste. However, these additives are rarely if ever artificial.

Mass-produced beer is designed to be approachable, with a straightforward, familiar taste. Craft beers, in contrast, are often complex and can benefit from the use of additional ingredients like chocolate, oats, and spices. However, these are natural additions rather than artificial flavoring.

Adjuncts and Natural Ingredients in Mass-Produced and Craft Beer

Adjuncts: The term 'adjunct' typically refers to the addition of non-traditional ingredients like corn or rice to adjust the flavor and mouthfeel of beer. In mass-produced beer, these adjuncts are used to lighten the palate, making the beer more manageable for a wider audience.

In the craft beer world, the line between 'natural' and 'artificial' becomes blurred. Craft brewers use a wide range of ingredients, from fruits to spices, to create unique and complex flavors. While many consumers view these additions as artificial, they are actually natural ingredients that contribute to the overall taste profile.

Historical Tasting at a Breweries

Vertical Tasting: Perhaps the most fascinating experience I had was a vertical tasting at the St. Louis Budweiser brewery. We tasted beers from at least 1980, moving through small changes every few months. This showcased how subtle adjustments can dramatically shift the flavor profile over time.

This experience highlighted that both mass-produced and craft beers can evolve and improve, not through drastic changes but through consistent, incremental improvements. The artisanal craft brewer's use of complex ingredients can be seen as an extension of this tradition.

To Summarize: While mass-produced beer might use minor additives like preservatives, the primary focus is on balancing natural ingredients to achieve a consistent taste. Craft beer, often praised for its purity and naturalness, can also rely on a range of ingredients, including adjuncts, to create unique flavors. Both embrace the art of brewing, but in subtly different ways.