IPAs not refrigerated??

Thank you for your post particularly to statement of: “Especially import stuff that is ship in a cargo container, no insulation just metal.” I very much enjoy drinking imported beer when it arrives in good shape but it is always a challenge to obtain imported beer that has not been abused in shipment.

Cheers!

 

It's why I purchase mostly California beers, I know they have not traveled far, but I don't mind a great out of state beer every once in awhile.

 

I like to make my ipas a slushie and then have it slowly melt!

 

Obviously. I don't think anyone is disputing this, either. Surely the AMOUNT of time spent at room temp (or higher) has to account for something, though.

If a store has Sucks available on the floor (at room temp) AND in the cooler, I'm going to go with the beer in the cooler. Granted, there is no way for me to tell for sure which beer has actually spent more time at room temp or above, but the one thing I do know now is that one of them has at least spent some time cold and that's the one I'm going to buy. (This is, of course, assuming there isn't some major difference in bottling dates but you get my point.)

 

Room temperature is the way I prefer all beers

 

Can you give a reference for trans-2-nonenal bring produced from iso-alpha acid oxidation?

Edit - usually I have seen that as malt compounds oxidizing.

 

I bought super fresh Sculpin from Costco that smelled like cat piss but tasted good, maybe cuz it was stored warm? No idea. The smell was quite off putting though.

 

Patrick Dawson's Vintage Beer, p28-9. Admittedly this could be a "don't believe everything you read" scenario, but that's my source nonetheless.

edit: Nice read, quick and to the point, a lot of stuff I already knew but in greater detail and some good tips.

 

That it is which is why I avoid it. You never know if its fresh or handled properly, of all the skunked beers I;'ve had German beers are 100% the offender in that category. Combine that with low turnover, light , heat ets i just gave up.

 

I use 5 different wholesalers. None of them deliver the beer with a refrigerated truck.

 

Interesting. Having said that. I had plenty of beer over in Germany that sits at room temp from the time it was to bottled to the time it is drunk. Very few seemed to suffer from this treatment. Granted they were not IPAs. I think time is my main concern. I do worry about any beer exposed to high temperatures for length of time ( any thing over 90F...

 

This is the sad truth. Nobody supports warm transportation/storage. It's just the reality of the system.

And to sum up a 3 page thread that could be one post long:
1. Beer should be stored/transported cold from brewery to consumer.
2. Often beer is not stored/transported cold from brewery to consumer.
3. Often beer reaches the consumer in a condition not intended by the brewer.

 

Agreed...but here is the rub many of their favorites...the beers they love...have been exposed to sooo many variables that are supposed to "ruin" their beer...they still end up drinking liquid they love...so don't obsess...but I suggest taking the time and effort that many put into whale hunting into freshness hunting...but don't go crazy...it takes the spirit out of the beer which is more important (IMO) than the liquid inside.

True enough...keep trying beers...I have said this a million times....it's part of the fun...and I tell many customers the best beer you may have this week is one that you wrote -off last year....

 

All of his product I purchased in CO over the course of several years was sold at room temp. Age really seemed to always be the thing that factored in to my Pliny enjoyment more...

 

I don't think short term delivery methods degrade much, if it did most every brew from out of state would take a beating. Long term storage at room temps concern me with hoppy brews, which is why I'd never ever buy IPA's from a super store like TW unless it's a special release. The beers are stored at the distributors they're stored at the retailers, before it gets to you. No date on it I pass and buy local stuff that turns over fast. I don't have a cellar, I live in an Apt, so the best I can do is in the 60's and dark, but the temp is stable too.

 

My take away. I'm taking a cooler with me when shopping & hitting the cold beer section first (except in OK)

 

Maybe shipping is a bigger issue than retail? Liquor store is going to be 67-70, truck sitting in the sun might get to 90s?

 

Thanks for the reply and taking the time. I think it falls into the "don't believe everything you read" category.

Dr. Charlie Bamforth from UC Davis states in the Oxford Companion to Beer that trans-2-nonenol is the degradation product from oxidation of fatty acids. It can also come from acetaldehyde and heptanol.

The formula is C9H16O. There is a diagram of the molecule in this link, along with discussions on heat and beer. Those that haven't read much on the subject will benefit.

Isohumulone has C21H30O5, link, and has a more complicated structure.

This is also an old but good read on oxidation in beer.
http://www.professorbeer.com/articles/oxidative_staling_beer.html

 

Agreed, I worry about the store less & more about how long/where it sat somewhere between the brewery & the store. Especially in SW Missouri seen some new Deschutes products hit the shelf within a week or two of their expiration date