Pour Decisions bottle explosions.

only drink PD brew on premise have never bought a bottle

 

The exploding bottle issue is less concerning than Dark Fatha still being produced

 

I see what you did there....

 

Not a one issue beer consumer. I don't buy all my beer there but those guys have certainly earned some of my beer $$.

 

If they think that Sunday sales would negatively affect their profitability that's their right as a business. They probably oppose giving away free beer too. Jerks.

 

My bottle of st. whatsername just geysered as well. Well done "best new brewery of 2014"

 

Did it still taste good?

 

Nope. Drain poured what was left after what seemed like 5 minutes of foam.

 

At that point I don't think it really matters what the beer tastes like. It is unacceptable for a beer to gush once opened, and that alone would seriously make me think twice about purchasing from that brewery again.

 

Absolutely, but as I am unfortunately already the owner of one of these magical exploding beers, I was hoping it was still drinkable upon cessation of its wacky, geyser-like antics.

Sounds like there is at least some hope that not all bottles are similarly afflicted?

 

Was yours the Cuvee Muscato or the regular version?

 

Ahh. I see. There are a lot of homesr in these forums who want nothing bad said about their favorite local brewery even if said brewery is having major QC issues. I mistakenly took you for one of them. I hope your bottle turns out great.

 

My geyser version was cuvee muscato.

 

I bought a "Maroon and Bold" this winter at Sturbs. One of the only times in a long while I had to work to get a beer down. Doubt I'll ever get anything from them again.

 

Same. The only time I've had this beer was at Stub and Herbs and it was seriously up there with the worst beers I've ever had. Only having it once, though, I can't compare it to other experiences to see what was off about it.

 

The original? Kristin has made it known on many of his wild yeast beers especially to make sure it is nice and chilled. I have chilled all of his beers before consuming. Never had issue with Maroon and Bold though, but I never keep anything at room temp. He doesn't filter his beers so anything that isn't from their BA line I imagine could end up as a gusher like many of my old homebrews do/did. I keep any PD stuff chilled at all times or put it in the fridge then 5 min before drinking I have even put it in the freezer. However if it's fresh usually just fridge chilling is necessary however I love that stuff so much it rarely makes it that long (although I just realized I have a BA St Whatsername in my celler ).

 

I wonder if he changed the recipe this year in order to account for the larger distro of it. Last year he only had a limited amount and I thought it was stellar, I even got to sample it 2 weeks prior to release and it was even better. Bummer.

 

I bought a bomber or the Maroon and Bold. Didn't explode, but was pretty much terrible.

 

Only guessing here, but given that beer is apparently made with "all Minnesota" ingredients, I'd guess that there could be plenty of variation due to raw materials (esp. hops - availability, quality) and likely recipe tweaking in response.

 

I'd argue there are fewer of those than the classic BA posting mistakenly claiming an "infection" - often for beers/styles that either the drinker was unfamiliar with, were improperly stored/shipped or other QC controls such as overpriming. I saw two claims of "infected" Sierra Nevada beers just last week. uh-huh.

I have a St. Whatsername (wine barrel) that I should try based on this thread. Given the beer has multiple strains of brettanomyces, I wonder if it is just a case of overpriming (which sucks, but if known is manageable vs. contamination with wild yeast). Will post back.