"Can Shock", "Bottle Shock", and Freshness

If the thread hasn't been deleted you can use your profile page to skim through your previous posts going back quite aways. But let me try out an idea first.

 

This one?

 

Well, neither of my ideas worked so I guess it will take brute force scanning through your entire list of posts to see if the memory gets jiggled. (But that could be quite the time eater. :-))

 

Good Lord, if I scrolled through all my posts to find something by the time I found it I would've forgotten what I was looking for.

 

While the article on linalool on the beersensoryscience website was an interesting read I was unable to discern how aging the beer in the can for a few weeks will ‘improve’ the aroma/favor of linalool in the beer.

Cheers!

@cavedave

 

Tree house cans beers two weeks too early imo been saying it for years. Hard for them not to I guess - trying to keep up with all the demand- and yes-hype...I'd like to see them let the beer "clean up" before releasing. I know the Bros would agree.

 

Its why I don't really review beers. My mind and senses are rarely at the same level, either from day to day, or drink to drink..

Perfect example would be Born Yesterday. Long story short, I felt it was falling off, yet had a bottle the other day and it felt like late October all over again. Crazy stir of emotions. Fast forward to the very next beer and I wanted to see how it would stack up back to back. Aroma seemed different. The spark was gone. I can't trust myself. Had I reviewed if after my first beer, possibly best APA I have ever had. Yet on the second consecutive try, it felt off.

Give it a try with a six pack or 12 pack. Bad beer rarely turns amazing and vice versa, but I can't seem to fine tune flavors to a very consistent level. Am I the only one?

 

The level of effort and hype associated with limited IPA can releases has conditioned people to associate getting beer straight from the source a day or two within canning to thinking freshest is best. A 2 day old beer is likely better than a four month old beer, but not necessarily better than a two week old beer.

 

I would be willing to bet that plenty of BAs would be willing to pay BIG BUCKS to drink hoppy beer straight from the fermentor/brite tank.

Welcome to the exuberant times of contemporary craft beer drinking!?!

Cheers!

 

You're right I screwed up a little bit I now realize, it actually was info passed on to me by Dan Hitchcock, brewmaster at Rushing Duck, and shared by me in that thread, and the info I linked to the thread did not completely confirm the increase in linalool except as a function of decreasing competing tastes and aromas. Dan said that it does increase in the package though, through ongoing chemical reaction, for what that's worth. Gotta trust a brewmaster who sports a tattoo on his arm of the chemical diagram of myrcene.

I am beginning to be less and less certain about my memory as I get older, used to be crisp and correct almost always. Can't even blame it on drunk posting (unfortunately lol) My apologies to all for this inaccuracy.

 

Note: a decrease in competing flavors can lead to a perceived increase in another flavor that does not physically change at all.

Note: the complexities of human memory and its workings are such that something that seems to be a "failure" of memory can be a result of things other than simply getting older.

 

Linalool does increase during fermentation and aging. So it will have higher perception as it increases and a ther aromas decrease.

 

Dave (@cavedave) I think I may owe you an apology. I re-read the referenced paper and ‘discovered’:

“It’s been shown that if glycosides survive into the finished beer, they can continue to release linalool as the beer ages, and depending on what kind of hop product is used and other production parameters, this source of linalool may actually be more influential to beer flavor than the linalool which comes from the hops directly. I’d really like to delve a little deeper into glycosides and how they are introduced and modified throughout the brewing process, but besides the little bit of research I’ve found regarding them, all the references I can find now are in German… and I don’t speak German. If anyone knows of any papers about glycosides and beer flavor, please let me know.”

Given the above it would appear that this particular chemical reaction is dependent on the presence of glycosides in the finished beer.

It appears that there are other published studies on this topic in German. Maybe Jeff (@hopfenunmaltz) can provide us with more insight here?

Cheers!

@Peter_Wolfe

 

Beer 404--
--as opposed to 101

Keep it coming!!!!

 

Linalool is a funny word. I love it when those guys get together in a thread.

 

"Too fresh" at 2 weeks----

---"dropping off" at 4 weeks.

-will define a local market for these beers. Certainly the half life of these beers is so short on the sales side that the half life on the flavor side is irrelevant for now. The Enjoy By series was able to market this concept of to consumer freshness but could not be your "bread and butter."

Wonder how many of the bigger brewers are trying to replicate these flavors in a beer with longer shelf life (if it can be done)? The insight from Sierra Nevada Bill a bit back did not think it was a process that leant itself to major distro.

 

Here's an interesting article I found through googling, but it may be of interest to you if you haven't seen it yet:
http://www.homebrewtalk.com/unlocking-hop-and-fruit-flavors-from-glycosides.html
Certain strains of yeast seem to be very helpful in doing just what you are looking for:

I've really been getting a ton of enjoyment from "hoppy brett beers" lately, so this aspect is quite interesting to me.

 

Good thought, but "Dumb" doesn't seem to apply in this case. Wines that are made for cellaring do go through that phase where the flavors and aromas seem to really close up or disappear, before re-emerging later on; but they are indeed quite flavorful and drinkable for a period beforehand (if a bit brash). In this case we are just talking about an immature beer that was packaged before it's at its peak.

 

Hmm, so that triggers a thought that hadn't occurred to me before. If I were a brewery copying with the time lag entailed by working through a distributor, I'd look seriously at packaging the beer before I expected it to hit its peak (or highest plateau). Also I'd be packaging and shipping in bottles and cans before I put anything into kegs....

 

Breweries that bottle condition hold the bottles for about a week in the conditioning room to allow the yeast to do the job.

You will also see a large space for kegs before they go to shipping.

I toured Bell's recently, so that is what I saw. The guide said that 50% of the beer is sold in kegs.