Rodenbach Grand Cru - cork issue

While all this is logical, the cost of shorter corks is roughly the same as that of full corks, unless you are making your own, in which case, you simply save on raw materials. While commercial logic suggest that a cork with less material should cost less, its appeal so much in size as it is in conservation, which many bottlers in Europe are very much concerned about. But we can all speculate in whatever direction we want, absent real data.

 

None but Terra really gushed, but every single one of them is overcarbonated (higher pressure, which is what I intended to highlight). I tend to be very careful (and prepared) with bottles, so I've never had a real gusher that I could not catch into a glass right away, either beer or wine.

I know you're sensitive about this, so I should have been more careful with the expression. I am actually quite fond of Boulevard beers, but I often let them aerate a bit to reduce the carbonation (and to raise the temp a bit).

 

I wouldn't say we're sensitive. I just hadn't heard any reports of gushers from the Smokestack Series and wanted to know more. No biggie at all and zero offense taken.

As far as high carbonation goes, that's definitely an intentional choice on our part. We feel like the higher CO2 in those beers makes them incredibly drinkable/enjoyable as opposed to high abv beers with lower CO2. We feel like the latter has the tendency to sort of camp out on your palate while the "fluffier" CO2 makes the beers more lively and the flavors pop more.

I'm definitely with you on raising the temp. I love having a dedicated beer fridge.

 

I had a harvest dance gush. it was a 2012 that i drank with about 9 months on it. it wasn't a ceiling sprayer, more like a slow lava flow out of the top. "Lost" probably 2 or 3 ounces of beer. It was refrigerator temp when poured. i have another of the same vintage sitting in my basement.