Coors Light/Keystone Light Recall

Legit video or not, it reminds me of Pediococcus "ropy" lambic. I never thought I'd see the day when Coors Light and Fantome had this much in common.

 

That's the beer (and its defect) I've been trying to think of!

 

I'll never turn down a Coors Banquet stubby bottle.

Haha, priceless. And sad.

 

(Remember the times on BA when every issue a beer had = "infected." It was the "adjunct" of its era. )

 

Sliming the homeless might be construed by some as inapproiate.

 

Maybe they just want to relable it to emphasize the "viscous texture".

 

I bet all those nasty fruitboi breweries like 450N are trying to reverse engineer that mishap as I type this

 

I heard reports on other social media sites that it's pediococcus infection. Gotta be contamination in the packaging equipment right?

 

Supposedly the macro brewers create a high abv 'beer' and then water it down to reach the alcohol level that they want for the finished beer. Maybe this high alcohol beer is so concentrated that it becomes syrupy, and these recalled beers bypassed the water addition step in the packaging process? Just a guess.

 

After reading through this thread and the Snopes article, it still isn't clear to me whether there is any evidence other than some videos posted on Tik Tok. Put some STP in a beer can, take a video of yourself pouring it out, and Bob's yer uncle. This whole affair does not meet the requisite olfactory standards, as far as I'm concerned.

 

I will say that in the last few months I saw a number of posts on different social media sites asking how this syrupy consistency could happen. Enough that before this recall I was wondering what was going on because I'd seen so many different posts.

So I do think there's something going on here, and I've read a number of convincing claims that it's pediococcus.

 

For Coors Light? I have no idea, but I was wondering the same.

 

Say it ain't so.

 

According to the lawsuits - that’s what the marketing behind Bud Light wanted you to believe. Wait a minute… maybe this is a guerrilla marketing stunt from AB InBev in the corn syrup wars. It all fits too perfectly. @jesskidden

 

Yeah, for Molson Coors, it's an asterisk-worthy distinction -


It's not HFCS, it's Dextrose, goddamit! (And did we mention it isn't even present in the final product!)

 

It's not obvious why anybody would use high fructose corn syrup HFCS in beer. HFCS is produced from corn syrup by converting some of the sugars to fructose, which is sweeter than the glucose in corn syrup. It costs $$ to synthesize HFCS. Cereal makers can use less HFCS in their products, making the switch from other sweeteners cost effective. The yeast in beer is just as happy with glucose and dextrose, and all of sweetness from the fermented sugars disappears anyway.

 

It can't be so concentrated as to make a syrupy intermediate product. The practical limit for fermentation is about 15%, and we know that a 15% beer flows well. Also any viscous liquid in the packaging setup would clog things fast.