Discussion in 'Beer Talk' started by BrewMaven, Jun 20, 2019.
You do realize these European brands are bottling in metric weights. So 330ml.
Correct, your math isn't poor, BUT, from my other example, 4oz is half of 8oz. My point is that it already stinks (for me) sharing a 12oz. 11.2oz is smaller. 8oz is even worse for sharing - 4oz/ea.
I'm not downing my beer quickly, but I drink quite a bit of liquid throughout the day: a few cups of coffee in the morning and afternoon, about 8 glasses of water throughout the day, tea or coffee at night, and possibly a beer. 4oz, for me, is just way too small of anything for me, especially something very enjoyable.
More Rochefort for me!!!
My comment was in jest, and I hope it came across that way.
We all know that last .8 is the portion that gives you a hangover, it has been thoughtfully removed. The latest BA 4 pack of Hellfighter that Karbach just released are in 11.2 bottles. I didn't mind because I got 3 BA variants, 1 base for $13. No issues with that
Where? I’ve never seen that.
How about calling 16oz shaker glass a pint? And calling 20oz beer glass an Imperial pint - while it's just a real beer pint?
True, but how many stone does it weigh? In my thinking metric makes way more sense. I've even learned to read and grasp my metric thermometer and barometer. You can teach a dog better tricks.
Right? Nothing Firestone makes comes in 11.2 oz. It's all 12 ounce bottle or can.
Unless I've missed something VERY recent.
It all depends on the % ABV. If its a 10%+ then 11.2 is fine. If less then I probably want a 12 oz or more...roughly.
This is why we need to start moving on to having more half-liter containers, packaged into six packs.
Oh, well, see there's the problem The Canadian Lucky Lager might have once come in 11.2'ers...
Full Sail Session beers come in the stubby 11 oz bottles which I always thought was a clever way to give you less beer. I see that they now make them in 12 oz cans as well, so I guess that’s ok.
If it’s an internationally produced beer, 330ml (11.2 oz) and 500 ml (16.9 oz) are standard sizes. If it’s produced in the US, 12 oz (355 ml) and 16 oz (473 ml) are standard sizes and I cannot help but feel like the US brewer is implying it is part of some “go global” initiative when, in fact, it is actually cutting corners to enhance profit. Cereal manufacturers and other food vendors have been doing this for years (to enhance profit).
Most bars that use shakers are actually 14 oz capacity. No clue on the imperial pints but marketing is what it is I’d guess that there’s a good shot they’re 18 oz or so. It’s a old bar ware trick that’s been around forever, they just make the glass thicker, especially on the bottom.
Well, Full Sail folks have claimed that using that Stubby bottle design was a direct homage to Olympia Beer (label above) - once among the largest selling beers in the PNW (~25% market share in both OR and WA in the 1970s), which used the 11 oz. Stubby at various times in the mid-1930 > early 2000s. That missing ounce was just a happy coincidence, I guess .
Contrary to some claims, Olympia beer did not always come in a 11 oz. Stubby, as shown below from the 1970s -
"12" I'll agree with but "Tall" ? Taller than a Stubby, but not a true long/tall neck bottle of the era. The industry at the time called those "Select" bottles.
After being bought by Pabst in the early 80s, they used what was called a "Heritage" bottle (still used by Sierra Nevada, Lagunitas, etc).
I'm pretty certain they stopped using those bottles a couple years ago.
When I'm chugging Scaldis Noels, that .8 oz gets me that win by a nose.
Yup. As far as public, bar, pub, brewpub drinking is concerned, we went down from 20oz to practically 14oz, over 30% evaporated from our glasses
FrauGruber Brewing is the only brewery in Germany that uses the 440ml cans common in the UK and other parts of Europe despite the fact that the 500ml can is an absolutely standardized format in Germany that literally every single other producer of beverages uses.
They also charge 5-6€ for a can, it's an absolute fucking rip-off. Too bad they also make by far the best and most freshly available IPAs in Germany, which is why they are getting away with this. Even I can't bring myself to boycott them because their IPAs are just too damn good and are pretty much the only ones that I can regularly find at less than a month old.
Funkwerks is switching from 11.2 to 12oz. bottles.
Speaking of bars, what is the capacity of a pitcher? No, not David Wells, the glass ones.
I love the PR rationale of this.
Cynic that I am, I suspect the local bottles were merely less expensive. However, adding 0.8 oz is a good thing (assuming they don't increase prices... darn, there's that cynicism again...)
Darn... I was all ready to type "about 100 pitches or 6 innings, whichever comes first..." Heck, I typed it anyway! )
Just to provide some clarity for those uninitiated in arguing with folks about the technicalities of beer sizing (in Canada).
Canadian beers (bottles) aren't 11.2 US oz (330ml) they are 11.5 US oz (341ml), because they are 12 IMP oz (341), thanks to the different oz.
There is one clear reason to use 330 ml bottles, instead of 355 ml (12 US oz) bottles when packaging, and that is if you are doing something bottle conditioned, or at a carbonation target higher than 2.7 vol co2. You can get 330 ml euro glass in a way higher weight spec than most available 12 oz (355ml) bottles in North America, so it is rated to hold substantially higher carbonation, more than the 12 oz (355ml) is rated for, higher than what a can will take, and doesn't force you into a 750 ml package size.
The local glass will definitely be cheaper, glass is heavy, shipping from the Old Continent is not cheap. But also finding ways to dink the customer out of a little extra margin are as old as time...
Not sure who "we/our" in your statement, but in the US in the Repeal era well into the first decade of the Craft era, typical servings of draught beer were in the 6-12 oz. range. For much of that period it was common for bars to change glass size(s) when brewers increased the price of beer, in order to save the 5¢ - 10¢ - 15¢ - 20¢ - Quarter glass of beer...
The "shaker (not a full US) pint" did not become commonly used in the US until the 1980s in many regions of the country and many bars --- and was never meant to be a beer glass in the first place. As for the Imperial Pint glass being common in the US in the past - I've never seen any reference to it.
Here's AB's chart of common beer glasses used in the US, circa mid-1980s.
Well, AB says "60" and "40" above , but it sure seems to me that they can vary greatly. I've seen brewpubs used ½ gallon growlers as pitchers... I guess that's what most people commonly think of as the quantity in a pitcher of beer. Now, whether they get it or not...
Every time I see this glassware chart I get a good chuckle.....still looking for one of those Heidelberg Goblets!
That would explain why Boom Island used it for their Hoodoo dubbel. However, it didn't work... from my review:
"Mouth feel is moderately thin, with no effervescence at all, which results in a flat feel. This is a major downgrade for this beer. I notice some of the older reviews for this beer mention the abundant carbonation, and that the beer used to be packaged in the traditional cork and cage style. I wonder if the issue lies with a problem with their bottling, and trying to have a bottle-conditioned beer packaged in a bottling line inadequate to the task."
I think I'll head out to my local farm supply store and get me one of those buckets! I wonder if I can convince a brewpub / taproom to fill the original "growler"?
11.2 ounce, 12 ounce bottles, is there a regulated minimal fill level cuz I see a lot of variation.
To me, the proper serving size for a 5-6% abv is a US pint (473 mL), but an even more ideal size is the Imperial pint (568 mL). This is, of course, excepting higher abv beers, which should be proportionally reduced in size. Moving to the SI would probably establish the half liter as the standard size, falling in between the two pints. I believe most countries who use the metric system also use the 500 mL standard. I see the 11.2 oz serving as inadequate. It’s pretty far from the legendary “pint of Guinness”.
JK, I just gotta ask. Did you ever see a beer served in a 55 oz. (or other size) bucket in the 1980's?
1.5 oz? 3oz? Are those individual containers? I’ve never heard of that.
Did you need them monogrammed? $4.95 +50¢ P&H
Otherwise, the plain ones are even cheaper:
I can think of one near here that definitely would do it. Rushing Duck brewery is named after what the owner/brewmaster's grandfather's work crew called the daily lunch beer run, back in the day. They called getting a bucket of beer "rushing the duck".
I saw plastic (like you'd get potato salad in at the deli), soft plastic cubes (like those used for getting water at camp grounds) as well as round waxed cardboard and "milk carton" type containers.
But, yeah, who knows what AB was thinking of when they added the bucket. (Nostalgia for Ol' Gramps I guess?).
When the bottle deposit was enacted in NYS in the mid-80s, AB even put out a booklet for their primarily on-premise retailers who had a small take-out business, but who didn't want to be bothered with empties and paying back deposits, one suggestion being draft beer to go. (Gotta dig that out and see what sort of container they suggested - probably something like the Pearl above).
"Let a hundred flowers blossom..." -Mao
The use of the shaker pint glass benefits the tavern at the expense of the drinker. But to be fair very few, probably 0% of the bartenders and tavern owners we work with as draft installers, has any idea what the volume of beer actually served really is.
So, we have at times provided the Piaget Gauge.
Now the observant reader will see that the mere presence of a finger width of foam, or worse a not filled glass, is actually a 14 ounce pour! Because of the conical shape you see.
Extend that 1 ounce held back across 1,000 pints served and you can see there is money in draft beer.
The served amount isn't even a fake pint.
Of course most of us expect and even want a decent foam collar. But I for one will usually tell the server to fill the glass if it served without any head. I'm not buying a 12 ounce pint. And I'm not happy if the tender can't manage a decent foam head. Three strikes if the draft system is screwed up because, well, I know how to do it right.
Just not doing it for them.
I'm fine if its sufficiently high gravity, such as a big barleywine or quad. That being said it's more of a grudging acceptance, and I'd rather not have American breweries adopt it to save a few bucks.
Studies have shown that, while Celsius is better for science, Fahrenheit better reflects how a temperature feels to a person:
0°F = darned cold
0°C = chilly
100°F = darned hot
100°C = dead