Friday, August 10, 2018

What Makes Beer Kosher? Part II

In part I we discussed the basics of how beer is made, and why in didn't pose a problem kashrus-wise.
However starting in the mid 1980's there came a new phenomenon known as microbreweries. These microbreweries wanted to bring full flavored beer back to America, and that they did. What started as a small movement has become a multi-billion dollar industry, and increasing competition to big beer.
Along with full flavored beer, came along experimentation. Breweries started experimenting with fruit purees and extracts, spices, and all sort of other ingredients. This practice alone, is enough to warrant Kosher Certification on beer, as almost all breweries have some sort of flavored brew in their rotation. However, what the Kashrus Agencies did was say that all unflavored beers are recommended, but flavored beers shouldn't be consumef without reliable certification. 
Then came the likes of Sam Calagione of Dogfish Head Brewing (Click here to see my full post on why Dogfish Head is not recommended.), based in Delaware. Sam and other brewers weren't content with putting in some fruit or spices in the brew kettle. They started throwing in oysters, lobsters, clams, and of course pork. Obviously, this created a big problem.
To be continued....

Coming in next installment. How the Kashrus Agencies responded, once this became known.


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