He was talking about the need for esters in lagers for a full flavor.

He was discussing lager production, but said that it made sense to extrapolate that to ales. For obvious reasons most research has focused on lagers, although recently more brewing chemists are turning their attention to ales.

“A classic example of a design impact became apparent with the introduction of cylindro-conicals in replacement of traditional box fermenters. Due to the greater height-to-width ratio of the former, many of the early lagers coming out of cylindro-conicals were much less estery than the box-fermented counterpart (all other things being equal). This ‘washed-out’ ester character was linked to CO2 inhibition, a finding which has since been applied in designing cylindro-conicals to more reasonable ratios (lower height to width).”

Does that sound like somebody working for a company aiming for zero esters?

Sorry if that was too technical for you Severine..

Cheers,

Exactly none. Your ‘technical” response is nothing but marketing hubris.

If you want to play with knowledgeable beer people, you gotta bring some substance to the conversation, and not just repeat your corporate marketing mantra. At this point you are just insulting our intelligence – maybe you want to send one of your technical people on here who understands the science to clean up the mess you are making.

First of all, thank you for your responses!

The Facebook fan page is bilingual – although, the launch of Molson M has been in Quebec only, for now, therefore you will find that most wall posts may be in French.

Molson M is the only microcarbonated lager in the world, so it’s only normal that so many questions in regards to its brewing process would arise.

So, I will try to keep it simple & put it in plain language…. But it might come out a little technical… LOL

What makes Molson M so different is the patent pending microcarbonation process. During which the beer is injected with CO2 through smaller, finer bubbles with precision and consistency to attain a level of carbonation that is close to perfection. Injecting smaller bubbles is better because it’s so gentle, therefore we retain all the goodness of the hops, and the subtle flavours created by our yeast during fermentation.

You wouldn’t shake a bottle of beer before drinking it…. Of course the CO2 wouldn’t be at the optimum level. But beyond that some of the hop aroma and flavour will have come out in the head. Some of what you smell when you shake the beer is the esters that are naturally produced by our yeast during fermentation, the subtle flavours that give the beer its distinctive character. Why destroy all that by being rough with the beer? Microcarbonation is about as gentle as you can get.

Microcarbonation ensures the perfect level of carbonation for maximum refreshing taste and lets the flavour and smoothness of the beer shine through.

Does this answer some of your questions in regards to the brewing process of Molson M?

Have you had a chance to taste the beer? I would love to get your feedback.

Cheers!

Severine