sorry for the noob question. still fairly new to the shipping of beers. normally stick to the local trade and purchase. is there a recommended 'resting time' for beer that has been shipped? i recently received some beer from a seattle bottle shop. the bottles were shipped flat and not upright. i had put one in the fridge and cracked it within 24 hours. the taste was off. definitely wasnt as enjoyable as a previous bottle i had consumed. the beer went from seattle to minneapolis, so not an extreme change in temperature. trying to figure out whether it was my bad or if by chance i received some sour bottles. was just wondering if something with the changing of atmospheres or movement of liquids during shipping may require a beer to have a little resting time. still have a few other bottles, but have yet to crack one since the first. beer in question: aun mas cafe jesus
Shaking/jostling can stir up sediment in the bottle but it shouldn't under any circumstances give you *sour*.
Agreed. This wouldn't cause any sort of sour flavors Generally, I wait minimum 24 hours to drink a beer that has been shipped. If it is something special or a beer known to be heavy on sediment I wait several days
If it's room temp when it arrives, as long as it takes to get cold. This also though; my comment was predicated on 'standard' beers, IPAs, brown ales, etc, as it would be unlikely that I'd drink something more cellarable that quickly after receiving it anyway. Sediment though, while it can affect mouthfeel and potentially introduce a bit of a bitterness, won't introduce sourness. It sounds to me like you got a bad bottle; potentially due to mishandling (like if it sat outside in 100 deg heat) but also possibly came out of the brewery that way.
It's like Christmas morning for me! If I get in a box of big stouts or Ipas and they're cool I'll break 'em open as soon as I get the bubble wrap off. Unfortunately it's only cool enough around here to do that for about a month or two. The rest of the year I'll chill them for about s day or so.
