Within 24 hours our petition has received over 43k signatures and gained mainstream media exposure. Social media has been taken by a storm of concerned citizens asking the beer companies Anheuser-Busch and MillerCoors to publish their ingredients online.
I just received an email, a phone call and tweet from Anheuser-Busch. I spoke with their Vice President of Communications, Terry Vogt, this afternoon and they are agreeing to post all ingredients online in the coming days, but do not have a concrete timeline. I am thrilled with Anheuser-Busch’s quick response and can’t wait to see the ingredients of all of their beers online.
It’s pretty amazing that making your voice heard can change the policies of a multi-billion dollar company overnight.
Thank you #FoodBabeArmy. You an incredible force to be reckoned with.
MillerCoors needs to step up to the plate, post their ingredients, and so should all other beer companies for that matter! Please continue to sign and share the petition – Let’s end all #MysteryBeer together!
See letter from Anheuser-Busch to us today:
On behalf of our CEO and our entire Anheuser-Busch family, I would like to invite you and your husband to visit our flagship St. Louis brewery to show both of you how our beers are made and the ingredients we use. Our brewmasters take great pride in making our beers to the highest standards of quality and consistency.
As I believe you are already aware, we provide significant information about our beers and their nutritional content through both our consumer hotline (1-800-DIAL-BUD) and our global consumer-information website www.tapintoyourbeer.com, which we have expanded over the years. This information exceeds what is required of alcohol producers and is beyond what many other beer, wine and hard liquor producers provide.
However, as American consumer needs evolve, we want to meet their expectations. Therefore, we are working to list our beer ingredients on our website, just as you would see for other food and non-alcohol beverage producers. We are beginning immediately, having incorporated this information earlier today onwww.tapintoyourbeer.com for our flagship brands Budweiser and Bud Light, and will be listing this for our other brands in the coming days.
Please let me know when there is a convenient time for you and your husband to visit us in St. Louis. I look forward to connecting with you soon.
Vice President, Communications
79 responses to “Breaking News: Anheuser-Busch Agrees To Post Ingredients Online”
Canadians don’t drink Bud Light!! (except for a few piss-stupid teenagers who just buy the cheapest beer available.)
Molson is better, but it’s still chemical.
And you forgot to mention [or was I distracted?] the important difference between pasteurized and unpasteurized beer. People have no idea what real beer is until they drink it fresh from the secondary fermentation keg, unpasteurized.
Traditionally, in Slovakia, all pubs would brew their own beer onsite, always with three varieties per pub – amber, red, and black. Many pubs still do.
Live beer is bioactive, therefore healthy.
Also, beer can be used to potentiate medicinal herbs. Before the German Purity Law, European beers would have many different herbs. But the Catholics started using henbane, which made them go crazy for three days, so the Protestants implemented their purity law ensuring that only the sedative hops would be used in beer.
See “Healing and medicinal beers of the world” (approximate title). For medicinal and bioactive benefits, strong beer is not necessary. 1 or 2% beer is just great. After one week it is like sweet ginger ale with lots of bioactive energy. Leave it longer and the alcohol increases while the live yeast dies off.
Brewer here at a small microbrewery in Minnesota, and I have a few questions about your work with beer. First, I was surprised and reminded how the commoditization of craft beer has resulted in systematic cuts to high quality ingredients, and efficiency short cuts. Great research here.
My second question relates to raw ingredient producers of malt, hops, and yeast. I’ve attempted to track some of this research down, but understanding what goes into the raw materials of beer might further aid brewers in producing a cleaner beer. Has any research been done on this front?
Look forward to learning more about this.