Revolution Brewing (2021)

This entire conversation is about how we don't know if keeping warm cans in your closet for 5 years is safe.

 

You're the first person in this conversation to use the words "warm" and "closet" so you're having an internal monologue the rest of us weren't privy to.

But considering the gravity/ABV/Rev's reputation, I'd still wager they'd be fine, albeit less than as pristinely ideal as they were when first canned. They're getting a lot less oxygen in that can than they were in a barrel, and than they would in a bottle.

 

We don't entirely know what happens to the lining of an aluminum can over multiple years that has beer in it. Especially fruited stuff.

 

Early studies are showing the lining leaches into the beer and builds up in the consumer’s brain causing pointless arguments on beer forums.

 

Despite what breweries say/don't say; I think the best approach is to realize that aging any beer is at your own risk (Flavor/Health reasons/oxidation/flat, etc.) I think enough brewers have come out and said that they release the beer when it is ready to drink. Do some beers develope with age? Maybe, just not worth the aforementioned risks to me.

 

Personally the only beers I intentionally age anymore are corked and often caged lambics, horizontally, as they have proven countless times how the do often develop for the better over time (and not having any contact with a cap helps). I don't intentionally "age" stouts and barleywines, I just want some extra on hand and don't intend on drinking them all within a week or a month, and like the idea of having one or two for the next season in the case they aren't made again. That said, before you get any ideas, I effectively push back against any hoarding tendencies.

As far as lined cans, as if this is a new phenomenon. Beer has been canned for...well has it been centuries now? I mean, I'd think there'd be some data on it at this point.

 

I don't want to rehash the endless Jackie Os arguments here, but I support this statement 100% as long as everyone agrees that this excludes tainted beer. No one should be expected to drink the beer within 1 mo, 3 mo, or even 5mo because an infection could have occurred. I should be able to open any beer in 6mo or 12mo and not have the beer be infected. Period.

Otherwise, yes, drink as far from canning as you like at your own risk.

 

WHAT ARE YOU TRYING TO SAY?!?!

 

I'm trying to say that thank god this isn't the Jackie Os thread from 2018! Cause we'd all be getting told it's your fault for not drinking your infected beer before it started gushing!

 

...at the brewpub, what temperature was the beer served at?

 

paging @Sabtos

 

Yeah, they really should have lines dedicated to cellar temp pours for all DW beers.

 

Oh shit, I completely missed that they canned Repo Man finally! I’m honestly more excited to pick up some of that than I am the DW releases! Well, equally as excited.

 

Haven’t been to a DW release party since before the pandemic—is the Taproom still cash only on these days?

 

Nope!

 

With the pre-sales and drive-thru pickups instead of the day-of line in the loading dock, that means they don't need all the credit card machines dedicated to the to-go sales. In the taproom, some of the employees even seem like cards are preferable so they don't have to fetch change.

 

Never ordered food at the taproom (and it’s showed up in my performance at times). Was thinking of Doordashing Big Star, but is there anything nearby(walking distance) that I should be aware of?

 

Honey Butter Chicken. Pure decadence.

https://www.honeybutter.com/deliverycurbside-pickup-menu

EDIT: 6 minute walk from the taproom per Google maps.