Rodenbach Grand Cru - cork issue

The last ones I've had recently had a short cork but didn't taste off at all. Maybe it was a handling issue.

 

the new normal.

 

I've popped a number of new ones (recently bought a case at Costco of all places). The short cork change seems to line up with the label change. The beers have tasted normal to me and my wife.

 

The last one I had a few weeks ago had a normal cork. However, the Lost Abby 10 Commandments I had last night had cork that broke in half and then still wouldn't come out with a wine opener. I had to get a knife and carve it out in chucks.

 

So, what this small cork is expected to achieve? More oxidation?

 

Small cork = cheaper. Simply a way to cut costs.

 

That's probably true, but for the time being I like how they come out with no grief.

 

no small cork seals the same and comes OUT ALLOT easier. that was why they changed period.

 

I shared a bottle of Rodenbach Caractère Rouge with family over the holidays, and it contained the same short cork as pictured above. I actually peered within the bottle before I opened it to see how much cork was inside. After opening, the beer was suitably carbonated.

 

Opening via sabre method no longer required.

 

I never forget my first long cork that was stuck...and I had no sabre on hand. Just channel Locks.

I never forget my first beer cork that nearly killed me either. lol

 

I had Rodenbach Grand Cru last night as well for New Years. Mine was great tasting, but carbonation was light. That was probably just because I didn't let it warm any....poured straight from the fridge. Not the cork.

 

Yeah, that's probably it. How much can 1 cm of cork cost?

 

While logic would say this, I've had a lot of Rodenbach Grand Cru and the recent one with the "short cork" was one of the most difficult corks I've ever pulled out of a bottle. It was difficult to even budge the thing

 

Don't think cost is a major consideration, since they don't make their own corks. Conservation and sustainability have long been an issue and companies have been developing alternatives to save and stretch the prime cork stock by going with composites, repacked "crumbs", shorter corks, etc. I've seen shorter natural corks in wine bottles with no loss in quality, but they are not expected to last as long in the cellar. Artificial corks are not cellarable at all.

The other issue is that this is not champagne. In fact, this beer is fairly low pressure. So the traditional flared base to hold the cork in place (along with the cage) is not necessary. As long as the cork is tight enough to stay in the bottle, it is sufficient, so there is no production reason to go with standard champagne corks. Others might have more difficulty. Gushers, like Boulevard and Lost Abbey, would not be able to shrink theirs.

 

A cork that's 7mm shorter costs around 18-20% less. You guys can believe what you want, but it's about saving money. Which, the last time I checked, isn't a bad thing. No they don't make their corks, but they still BUY their corks. If it saves money and still keeps the quality of your product, why wouldn't they do that? Plus if it helps the consumer open the bottle, added bonus

 

Umm. They still have to buy them.

 

Which Boulevard Smokestack bottles have gushed on you? The only time I've seen this would be when opening an extremely aged Saison-Brett or Terra Incognita.

 

the cork was obviously in the pool. there's shrinkage!