Do you think that draft beer is ‘better’?

No offense Jack, but I've totally given up on watching any of the videos you post. They tend to be click bait, at best, and most are just attention craving nutters.

 

You’ve just described the vast majority of YouTube videos.

My answer is a qualified yes. For me it usually has to do with the carbonation, as I think the keg/tap is a superior vessel for that aspect of beer. And superior carbonation enhances most other aspects of beer.

 

There are times that I think draft beer tastes better. There are times when I think draft beer tastes worse. I think there’s A LOT more variability in beer packaging and quality control than most people consider, and I think that’s true for kegs, bottles and cans. I’ve personally had more issues with off beers from cans than any other format, whereas maybe people will die on the hill that cans are supreme.

I do think there tends to be less issues and that freshness tends to be less of an issue with draft beer than other formats, but that’s just my experience. And of course the tap lines have to be well maintained.

 

but it’s Darwin……

lol.

Jk, no I’m with you. It’s incredibly funny and simultaneously terrifying to me what makes people experts (in anything) these days.

 

‘Draft’ comes with diverse & controversial elements: Relies heavily on the owner/publican…Greg Engert has a reputation that is oftentimes forgotten or [Deliberately] overlooked. Regardless, he has a calculated ‘draft’ program that is traversing stateside

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@BBThunderbolt - Short Video, from 2020, with Greg comparing 37° [Standard] vs 42° [NRG]

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Re: Cask - Greg has a ‘Marque’ at each location (e.g. ChurchKey, Bluejacket, Saint X…) Temp is usually around 13°C/55°F

 

I think that there is a possibility for that.... hence my POV that things can be more complicated than using "I thought this was better on tap" as an answer.

I don't think the "superior" claim is as clear as you make it. Generally speaking, bottled beer has the advantage of being able to handle higher carbonation levels than draft beer (AFAIK). Someone can use your last sentence to claim that draft is "inferior."

 

TBH, I never really noticed a huge difference until I went to NE and tried Treehouse, Trillium, and Hill Farmstead on draft. Of course, there is a difference, but I was essentially in-different to it until that trip.

On draft there, everything they had exploded with flavor, great feel, and served at the ideal temp. Their cans were good but draft was the perfect iteration of the beers they offered.

 

At one point, one of the places I mentioned in my previous post indicated to me they setup a system where (and this was a relatively long time ago, so I may be remembering wrong) a more nitrogen-heavy mix into their draft pours (at the time, it was growler pours, but same concept).

I state that but also wonder if what I am remembering makes sense. Obviously there are nitrogen taps, so it seems like, why not? But I never really thought about it much as it didn't factor into any decision or enjoyment level that I took note of, yet it stuck in my head.

(Perhaps related but... they did an oxygen purge at the time and probably still do one, but I do not recall considering that what they were talking about)

 

I put him on a time out for a month banning him from posting any youtube videos , but he didnt listen

 

Maybe so. I drink 99% of my beer at home but when I’ve gotten beer on tap, especially at the brewery that produced it, it somehow has more often than not seemed a bit “livelier” than beer out of a can or bottle. Purely anecdotal and possibly bullshit. But that’s been my takeaway.

 

Usually $5-10, depending on style. Since my go-to tap house closed I don't have flights (my preferred format) very often. I don't typically drink a pint, so I'll go for smaller formats if I can. I don't mind doing a pint of pale ale, IPA, English Mild, or ESB, but 12-16 ounces of imperial stout is definitely not in my wheelhouse.

 

I have a terrible sense of smell, so aroma is far and away the least important aspect for me. Not sure what the temp has to do with serving style preference though.

 

The bit about "especially at the brewery that produced it" might indicate a certain element of sample selection. I would guess that many breweries near you are likely US craft producers with canned product... and not likely Brasserie Dupont. Not much out there livelier than Dupont from a 750ml bottle.

 

OP’s question is whether draft beer is better—which is a purely subjective question. Then apparently for emphasis he put ‘better’ in quotation marks (English single quotes, not standard American double ones)—making the question even more subjective. So my answer is, yes, beer on tap is ‘better’ purely by virtue that I, the consumer, think/feel that it is. And that’s all the reason I need.

 

Generally yes, but really depends on the beer. I've noticed bigger differences with delicate lagers and pale ales than bolder beers. Examples that come to mind: SA Boston Lager, never had a bottle that was nearly as good as a fresh draft. Same with Brooklyn Lager, but that may be due to the bottles being brewed at fx Matt, at least back when I lived on the East coast. Recently I had an outstanding draft of Anderson Valley Poleeko pale ale at the brewery, far better than any can I've had. But the majority of local WCIPAs I drink are just as good from the can as from the brewery tap.

 

Voted for Yes, but only at a trusted beer retailer (e.g., brewery taproom, craft beer bar)

I think in most breweries that really care about QA both at the tap and in package, this is kind of a moot argument. The breweries I buy a lot of beer from these days definitely care about both: for draft, it's ensuring line/glassware cleanliness and service, for cans it's ensuring those aren't sitting for a long time at room temp. And I tend to buy both at the source.

We're sort of moving from the era of a bunch of really poorly run breweries making very questionable choices at both the tap and package, to beer service being critical or even elevated to a point of providing unique options, things like Lukr pours, beer engine/cask, etc. The kind of person or place that is willing to do those things... I know these places are ensuring the fundamentals of clean lines, clean glassware and proper serving. If they aren't, they wouldn't last very long because that is very deep in insufferable beer geek territory and fucking up in front of them will absolutely kill your plan or your business.

After watching Darwin's video, it was nice to see someone I speak to frequently, someone I consider a friend, and someone most would consider a "true" beer expert (advanced Cicerone studying for Master, and long-time industry vet, both behind the bar and as a current salesman for an independent, successful local brewery) in the comments section give an "I agree but..." statement, with further discussion in the comment thread.

 

To me, if there's a taste difference between tap and bottled/canned, it's influenced by the setting if you're comparing tap at a bar/taproom and a bottle/can at home. I've never noticed a difference. If there is a real difference comparing tap and bottled/canned side-by-side at a bar/taproom, then I suppose the difference would be carbonation and freshness.

 

Most of the time when i am out having a draft beer it is either at a "trusted establishment" or traveling trying a new place/beer. So I'd be lying if I said often my experience having the beer -being social, new location, etc does not influence my perception and enjoyment.
I'm probably less analytical plenty of the times when I am out having a draft beer.

 

A Foothills Jade draft is gone much quicker than a Foothills bottle. More draft than in the bottle...