Growlers at Dan Murphy's

So much faux-craft hitting our growler bottles. Can't wait.

 

You're just bitter that no sours on growler fills. Not that you have that problem

 

looking around on whole foods and the verbage they use, Dan's is almost using it word for word

 

I dunno if it will. The counter pressure concerns are puzzling to me. The whole idea of a growler is near immediate consumption, the 50ml of head space is purged of o2 on the pour, the beer is not shipping to Perth, can anyone explain why this is a concern therefore?

It is not me that is confused about it, filling machinery folks I have spoken to as part of our project scoff at the idea ...

 

What I know is that it keeps much longer than a week than bottom filled growlers do. Got a counter pressure growler from Perth earlier this year and it was at least 2-3 weeks old and it was brilliant. Held CO2 much better than bottom filled.

 

me too in for counter pressure.
I know it was somewhat foolish - due to carbonated style - to get a squealer of Hef from Six-string on Sunday, but it was a whole lot less enjoyable that evening. A delay of 4-5 hours max from filling to drinking. Not quite flat but nearly.

 

Mulder, as usual you are right, but for quick consumption it would be probably 6 to some, half a dozen to another. roughly filled anything will flaten out, and the counter pressure can help with a quieter fill.

Or you do as most US guys do, and just keep wasting beer until all the foam is pushed out ...

 

I actually do not buy a lot of growlers. Rather just go to the venue and have it on tap. Live near Riverside so quite happy to get a growler off the tap from them on occasion
I really do not get the whole thing of having to have 64oz/1.89 L thing. 1 L is more than enough and in a lot of ways a better deal as can finish it that night. 1.89 is a bit much to have and has heygeebe noted just not the same product the next day. Does not matter if CP or off the tap.

Have to laugh at the US part. Very true. When I bar tended at Alactraz brewing company a long time ago we were trained to pour growlers that way. Just very different costings here than there.

 

Yep, mate is working in dispense in the US, average bar waste is 30% ... buggar me.

Used to be about the availability of glass, was a buggar trying to get bottles with a decent seal.

 

I filled a 5l demi john for a mate using my CPBF a couple of years ago and my mate didn't touch it. Six months later I was visiting and saw the still full bottle and so I told him I wanted my bottle back. Thinking the beer would be off I opened it up and started tipping it out but after getting a whiff I grabbed a glass and tried it. Apart from the fact it was an American IPA and the dry hop goodness was all but gone the beer was perfectly good. Nothing off about it whatsoever.

If you use a CPBF properly and there is no issue with the lid the beer will last a long time. If you fill from a tap you really should drink the beer asap, beer + oxygen = not good.

If you put a piece of silicone hose over the beer tap and run it to the bottom of the growler that will help the beer last longer if not using a CPBF. It will reduce a lot of foaming too.

 

Had a customer do something similar with a growler of Moylans Hop Craic IIPA. Opened it after 6 months. Same deal, hop profile was muted but was still perfectly carbonated and drinking well.

 

Had a taste of three samples on the weekend. Thought Vale rhubarb wit tasted strange and then I was told the guy had put a 'splash' of cider in the growler. Just tasted like cider. I was a little shocked - let the beer stand as a beer, not a beer/cider hybrid.
Like the concept if the growler bar but it could be done better.

 

They are pouring from all 5 taps which means no flushing between fills.

 

Just heard from a source that Dan has been experiencing exploding growlers (literally!). Before I was worried about them taking away our point of difference, now I just worry about people's safety.....

 

Point of difference? Dan's has fills of Plead the 5th?

 

They'll probably get them banned for everybody.

 

that was the plan all along

 

This is also an excuse to do "pre-fills" and reduce labour. Against the point IMO. If I get a growler I would like it filled while I am there. Otherwise may as well buy bottled beer.

 

Agree with you to a certain degree. Prefer to pour fresh but there is a point where pre-fills are required, especially when a keg is near empty - nothing worse than pouring a 2/3 filled growler for a customer!!

Also handy when flat out busy!

 

Probably makes a good case for getting stuff on growlers that isn't available in bottles. One shop in Sydney often charges more for tap-fill growlers than the same volume in bottles...