Beer Marketing

There are many interesting beer marketing ploys by beer companies that entices the consumer to buy their product.  In my research efforts to learn more about beer I have focused on three, probably the big 3, of these ploys.  I will add that, while misleading, the subject of the ploys are used in the brewing process, but have nothing to do with the flavor.  Let's take a look.

"Beechwood aged" - Beechwood chips are added to the fermenters to create more surface area for the yeast to cling to.  This results in an accelerated fermentation process.  It was posted in RealBeer.com's forums that a poster's relative who interned at the brewery said the chips were "boiled / cleaned beforehand to make sure it won't impart any flavor." 

"Triple Hops Brewed" -  This isn't a ground breaking brewing method.  According to Paul Hightower of the Dallas Examiner:

In all beers, hops have three distinct applications (the so-called “triple hops” process):

• Bittering hops. A first hops addition is introduced early in the boil. This allows the volatile (airborne) components of the hops to escape and the stronger flavor oils to break down. Brewers use hops’ bitter nature to offset the sweetness of the malt; without bittering hops, beer would taste too sickly sweet to drink.
   
• Flavor hops. A second hops addition is introduced near the end of the boil. With this addition, more of the natural hops flavor is retained as it doesn’t have the time to boil away or break down. This can add layers of complexity to the flavor, marrying the malted grains with the herbal freshness of the hops.
   
• Aroma hops. A third hop addition is often introduced either just after the boil has stopped or later, during the fermentation or conditioning process (also known as “dry hopping”). This has the same effect as throwing fresh herbs into a dish just before serving. All the volatile compounds are retained, and the fresh hops aroma is captured in the nose of the beer.

"Frost brewed, Ice Brewed, Glacier Brewed, or Cold Brewed" -  Beer must be boiled during the brewing process...period.  The only information that I could find relating to "frost brewing" is from the book How to Brew.  It states, "the colder lagering temperatures (~35 degrees F) seem to produce a smoother beer than the warmer temperatures (45 degrees F)."  To clarify, the lagering occurs during the fermenting process.  The colder the temperature the longer the beer ferments.

As it turns out, these are all common methods used by most, if not all, breweries.  This lead me to research how many people consume beer based on the marketing and came up with zero results. However, I asked some friends of mine if they ever tried beer based on the marketing and all said no.

 Now this leaves me wondering, what part of the brewing process will they market next?... Roasted malt?... Dry hopped?... Spontaneous fermented?

Cheers!