Everyone (with the exception of the lambic brewers who disqualify themselves on other grounds) uses yeast as well as the water, malt (and that's specifically and exclusively 2. Exactly why this is allowed in top-fermenting beers and forbidden in bottom-fermenting beers is a riddle to me. Let's face it, Heineken Pils is brewed according to it. Plus all the pesticides and chemical fertilisers you like in growing the barley.
It's a bread protection rather than beer protection law. You will note that German brewers don't advertise the fact that sugar is sometimes allowed in their beers. Are you seriously accusing that of being a top-quality beer? Some German brewers got most upset with people brewing organic beer, because they saw it as a challenge to their claim to purity.
I realise that this is a controversial view because many, including some who really should know better are hypnotised by the 'pure' beer argument and find it hard to believe that beer with other ingredients can not only be just as pure, but also taste just as good.
An example to the world of how beer should be brewed, as the Germans have done for centuries. These are a few of the myths I would like to expose.
Everyone that they know what the Reinheitsgebot is and mostly consider that's it's pretty groovy.
Welcome to Slate Star Codex, a blog about science, medicine, philosophy, politics, and futurism.
(there’s also one post about hallucinatory cactus-people, but it’s not representative) SSC is the project of Scott Alexander, a psychiatrist on the US West Coast. Note that emailing bloggers who say they are psychiatrists is a bad way to deal with your psychiatric emergencies, and you might wish to consider talking to your doctor or going to a hospital instead. A crap, money-grubbing commercial brewery will manage to brew bland rubbish either within or without the constraints of the Reinheitsgebot.