Funk Metal... be warned.

JK did something like that with the original batch of Commercial Suicide, offering refunds to customers and retailers with infected bottles. It's not a perfect system as it leaves some responsibility to the distributor to pick up the product and reimburse accounts, something that Virtuoso dropped the ball on in a few cases.

 

Commercial Suicide was infected? I know it was way overcarbonated (to the point you might end up with 10% of a bottle left upon opening), but never heard of infection issues.

 

You're probably right. I normally think infection when I see gushers like that, but I don't recall any off-flavors now that I think about it. Though one of my coworkers swears he got a bottle that smelled and tasted like blue cheese.

 

I don't think it was infected. Unless they meant infected with too much CO2.

 

Glad to hear this. Boxer's is just outstanding as is..but a little more carb would push it over the top..I assume this is more difficult given the high ABv.

Have you guys experimented with Boxers variations? Come on...give us some juicy rumors

 

Montezuma's Revenge?

I keed!

 

If they were to make a Boxer's Revenge variant, my 9th Grade Literature knowledge demands that it somehow feature the name Clover.

If JK ever makes a truly funky Brett beer (think Mikkeller Funk-e-*): Snowball.

 

I believe they said that they bottle conditioned with the wrong yeast which attenuated much more than the intended yeast, Hence the over carbonation.

 

Lil Mac's Revenge in deference to NES Mike Tyson's Punch Out

 

Since you guys have begun to notice differences between batches, as consumers, one thing I'd really appreciate it seeing some kind of "batch" numbering system. Is anything like that in the works?

 

I'm still hoping for a Mikkeller collab named Scandinavian Death Metal.

 

Death Metal's roots were Florida and California (See Possessed and Death). It wasn't until the late 80s that we really even saw stirring in Sweden and Europe. Norway is solidly in the Black Metal camp and don't really like Death Metal bands at all.

"Death metal's popularity achieved its initial peak between the 1992–93 era, with some bands such as Morbid Angel, Cannibal Corpse and Obituaryenjoying mild commercial successes. However, the genre as a whole never broke in to the mainstream. The genre's mounting popularity may have been partly responsible for a strong rivalry between Norwegian black metal and Swedish death metal scenes. Fenriz of Darkthrone has noted that Norwegian black metal musicians were "fed up with the whole death metal scene" at the time.[42] Death metal diversified in the 1990s, spawning a rich variety of subgenres which still have a large "underground" following at the present."

Just sayin' is all.

 

I noticed this with Boulevard Harvest Dance. No matter how carefully I poured it, the head just exploded from the bottom of the glass.
Can bottle conditioning get out of control?

 

The term "infection" is to the craft beer drinker as "skunked beer" is to the average Joe. What I mean by that is, a lot of people seem to throw the infection word around a lot when there is a flavor in the beer that they don't like, just like people saying "my Bud light tastes skunked", when it's probably just old beer. Everyone said that Ranger Creek Small Batch 1 was infected, but I thought it was a very good beer...

 

An "infection" is anything that is not intended to be in the final product that makes its' way in... be it wild yeast, bacteria, or even chemical compounds that, unintendedly, get into a batch of beer whether it be from sanitation, air contamination, barrel contamination (compounds left inside a barrel after use that lend off flavors), or any other number of reasons.

Depending on what it is, it can cause anything from a diacetyl flavor (buttered popcorn), sour flavors (pediococcus, lactobacillus), unintentional funkiness (brettomyces), and even acetate (... nail polish remover). Reactions with the intended yeast cause the "exploding carbonation" issue.

In the case of Boulevard's Chocolate Ale, they actually liked the way an unintended bacterial infection (I think it was brett?) made the beer taste, but didn't let consumers know. Didn't go over so well.

"Skunked" beer is just beer that has been either spoiled due to light exposure or spoilage due to shelf age (although, which the vast majority of beers now pasteurized, this takes ages now).

 

I don't think you understand the definition of infection as it relates to beer. A beer with off flavors does not equal infection. Diacetyl is in many beers, and they are not infected.

An example of an infected beer, would be a porter that's supposed to taste like chocolate, that ends up tasting sour.

 

I had (and still have one in the fridge) a Boulevard Dark Truth Stout that was infected. It was obviously soured and extremely off putting! And sadly, not a good sour like Funk Metal.

 

"An "infection" is anything that is not intended to be in the final product that makes its' way in." The chocolate tastes sour because rogue wild bacteria had its' way with it.

The key is that the flavor is unintentional and conflicts with other ingredient choices because of it.

 

As far as I know, with beer the term infection refers to an unitended living thing ending up in a beer. A chemical compound getting in would be a contamination, no?

 

This is how I understand the terminology, as a consumer and as an amateur brewer.