Exploding Prairie Artisan 4th Anniversary

That sounds like a bottle of Stone Enjoy After that I had. I barely even turned the key on the cage once, and the whole cork and cage hit me square in between the eyes before I even knew what happened. Almost all of the beer was all over the kitchen. Something was out-of-balance during the bottle conditioning, resulting in too much carbonation building up. If I am not mistaken, this is usually caused by too much yeast being added before sealing the bottle, but I could be wrong about that. I'm sure there are varying causes.

 

Some sort of fermentation was going on in the bottle, and as that happens, gases are produced. It's actually how homebrewers who bottle their stuff carbonate their beers. Too much sugar left in the beer while it sits at room temp and you can totally have a volcano on your hands. I've had it happen with plenty of old homebrew.

If that beer wasn't expired, I'd probably talk to either the store or Prairie. I feel like you should get a refund. Sounds like their screw up.

 

Your big mistake was the 30-45 minutes
Gotta open that explosive sh*t ice cold, then let it sit a few minutes

 

No prob! Let us know what happens. I've never actually had a bottle bomb from commercial beer but I'm curious as to how the brewery/store would handle that sort of thing. I'm bound to get one someday.

 

You let it come back up to ambient temp unopened? That's your issue.
The c02 came out of solution and created head pressure in the neck and were happy to see you when you opened the bottle up. If there was any sediment that was caked. You also released the c02 lurking in the cake because of the situation you created up top is going to give enough turbulence to disturb them.

 

No, its infected. I have had quite a few Prairie gushers....

 

I agree with @Blinkyoureyes, just because a beer is at room temperature does not mean it's going to be a gusher. For THAT much pressure to have built up there had to have been a secondary fermentation in the bottle, most likely caused by rogue bugs that got in there.

 

Yeah, most sour beers are meant to be served at or around cellar temp anyway which is 50 degrees or so.....

 

Upland had an issue with their Paw Paw Lambic back in August gushing. I found what they had to say about causes and solutions interesting and so want to share it as it may be applicable for Prarie?:

http://uplandbeer.com/addressing-potential-pawpaw-issues/

 

For what it's worth, I had a bottle last week and had no issues. It went from room temp bottle shop shelf to my fridge for a little over a day, and opened immediately after removing. I did, however, open the beer over the sink, because I've definitely had about 3 or 4 bottles of various Prairie sours erupt on me in the past. This one just happened to be alright this time.

 

Huh, bummer on prairie not getting back to you but glad the store came through!