Cisco Monomoy?

don't worry about it. i've had a couple bottles with the mold on the cork (just wipe it off), and they're just as good as clean bottles.

 

Thanks. I just don't recall seeing it anywhere else (corked bottles, I mean).

 

Pretty sure that traditionally a kriek has minimal carbonation. At least that's always been my experience.

 

I have not had the same experience as you, but I'm certain you have much more exposure to the style than I, so I will take you word for it. I disagree that flat and effervescent (minimally carbonated like a vinho verde) are synonymous, and that the beer should be served at "room temperature".

Stand by my assessment of the response posted by BOBPINCH666 - Cisco failed to recognize the issue and appears to simply be pacifying in lieu of the obvious difference in carbonation levels batch to batch (even if they are choosing to adjust the changes).