WineLovers Discussion Group

Howie Hart wrote:...However, he is absulutely correct in preventing exposure to air, as oxygen precence is necessary for spoilage micro-organisms...

Some of them, eg acetobacter, but not all of them, eg brettanomyces can grow anaerobically.

Mark Donaldson wrote:.... Stella sits at 5.2% and is used by young drinkers to get drunk - they are known as Lager Louts. The difference between a social pint and the lager-lout is only 0.7%.

I drank a lot of Stella Artois while I was in the UK. But this was basically because it was half way palatable, as distinct from the general run-of-the-mill Pint of Bitter that most pubs sold. There was some very good Real Ale in places, but this could be very hard to find.