Shows u how much ccb cares about it's loyal customers, quality control I thank u, a sour doppelbock did not sound good to me.
The bottles may still be fine... They're stress testing them now. I think that means they are holding some at a high temperature to expedite the growth of any infection.
Homebrewing noob question: why not pasteurize the bottles if the potential infection hasn't impacted the taste yet?
Pretty sure pasteurization has an effect on flavor and limits shelf life of the beer. Plus I doubt CCB has the necessary equipment.
Just toss the bottles in a hopper and throw it in the mash tun for a couple minutes....good to go PS...was really looking forward to this one to compare with the Nooner B4 in regards to the barrel flavor
Hey CCB guys! Definitely feel free to bring out a few of those infected bottles to the tasting at the brewpub on Sunday!