I seem to recall reading that budweiser is mashed at 142F for two hours so that would seem to support her argument.
2 hours? I'm surprised they haven't found a way to mash in 5 minutes.
That's what I was thinking too. Maybe they do mash that long, but I'd be surprised. Their 'lagering' phase is very short (for $$ sake) according to what I read. It would be in keeping with mass production not to mash for 2 hours. You never know though.