Tag: Freshness

  
Wondering About Watney History by the Glass by

The name Watney conjures up very different emotions either side of the Atlantic. Many North Americans nurture fond memories of Red Barrel as a quality import. Older Brits mostly harbor a lingering contempt. But what’s the truth about Watney’s beer? Was it really that bad?

To Drink or Not to Drink: What Date Codes Say About Your Beer Feature by

When a beer is labeled “best by,” the brewery makes a judgment weighing freshness against shelf life, and, presumably, the brewery’s bottom line. With “bottled on” dates, buyers must decide for themselves.

The Ruse of Best-By Dates Unfiltered by

Best-by dating is the kind of amorphous, arbitrary tactic that only a manufacturer could love. Masquerading as an effort to help consumers, such dating of beer results in the illusion of honesty, leaving drinkers with no actual tangible information on which to base purchasing decisions.

Taking a Stand Against Stale Beer Unfiltered by

We Americans drink far too much stale beer, all the while pretending it’s the best stuff on Earth. Whether it’s from Belgium, Germany, Japan or a few states away, our willingness to spend big bucks to get burned time and again has to be some form of gastronomic psychosis.

Three Threads Three Threads by

BeerAdvocate users discuss who should be responsible for out-of-code beer.

Drinking From the Source Beer Smack by

Why beer geeks should get out from behind their keyboards and go on a beer pilgrimage.

Defending Vacu Vin Ask the Beer Geek by

The Beer Geek defends his methods on storing an already opened beer.

How Fresh is Your Beer? (Revisited) Beer Smack by

Despite popular belief, beer does have a shelf life. In time, there will come a day when any beer will expire.

Saving Your Beer for Another Day Ask the Beer Geek by

The Beer Geek speaks on beer-saving technology.

Getting Fresh with Beer Innovation by

Adriana Bravo and her team of chemists at the Caracas-based food and beverage conglomerate Empresas Polar have discovered that controlling a chemical process called the Maillard reaction could do a lot more to protect that just-bottled freshness.

A Skunkadelic Freakout: A Plea for Decency, and Fresher Beer Unfiltered by

I once served a five-year-old bottle of craft beer to a college buddy, just for laughs. As he popped the top, I waited in anticipation for his first sip, which he promptly spit all over my coffee table. I deserved it.