Single Serving Breweries

Yeah, well I'm not one to complain about prices but an ounce can for $16? No thanks!

(Huh? Typo? Missing digit(s)? Ya think? )

 

I was gonna ask for pics of the oz cans. Imagine how tiny that pop top would be!

 

They are all over.

 

Does main do an IPA called Waterfront? I used to get the regularly here in VA for like 6.99 a sixer about 6 years ago. I shied away originally because of the price, bjt I LOVED it in eci haven't a shot. Then it vanished

 

Bottlings of 22 oz bombers and quarts by larger brewers aren't too common anymore. For example, contract brewer City Brewery citybrewery.com (La Crosse, Memphis, Pittsburgh) no longer packages in bottles larger than12 oz. Can sizes go to 24 oz. A few years ago Fifco (Genesee Rochester) got rid of its line capable of bottling 22 oz beers. Although bombers are considered "single serve", I see these 22 oz bottles as more useful than large cans, since they offer the option of resealing unused portions for the next day. Are we commenting on fads or trends?

 

A part of that is due to the mechanics of packaging. There is a certain amount of waste for every package filled. If you have X gallons to package, you'll get more spillage and waste filling say 500 small bottles vs 250 large bottles. The larger the brewery, and the more they package, the more efficient they get. But, for smaller breweries it's a bigger hit to the overhead.

 

I've got a tiny local nano brewery that only sells their beers in 1 liter or 2 liter reusable swing tops or 1/6 barrel kegs. I like the 1 liters a lot for their beers, which are mostly around 5%

 

Yeah, up here Otherlands is relatively small, and they do the occasional short runs of 22s, mostly their to-go stuff is in 750 swingtops as well.

 

OP basically means no 4-packs, 6-packs, etc. Single bottles.

 

lol, just a bit

 

I heard that Anheuser-Busch is starting to do the rare "40oz" single serving format

 

Which could be perfect for the upcoming online tasting thread:

https://www.beeradvocate.com/commun...pean-strong-lagers-october-22-24-2021.662071/

Cheers!

 

On the subject of larger single bottle formats, I was at a reputable bottle shop in NC over the summer, that used to have a nice wall section of single bottled stouts, wild ales etc, but in the 12 months since I last visited, their single bottle section has been pretty much cut back by 80% or more. Guy working there said that people aren’t interested in them anymore. Has the interest in wild fermented beers disappeared? I get it that big BA stouts have moved fine into 16oz cans for like $10 each but I don’t think the wild fermented /bottle conditioned wild ales really can make that move to cans very well can they? Usually it’s just fruited kettle sours and the smoothies I see in cans.

 

I'm thinking...

Speciation (Although, did I get a 16oz can from them recently???)

Cascade (Are they still a thing?)

Flyway (But only @russpowell knows about them.) Actually, they do one of their beers in 12 ounce cans now. Nevermind

 

Haven't they long packaged their malt liquors, Hurricane and King Cobra (along with the short-lived Michelob Malt ), in 40 ounce bottles?

Their early 1970s entry into the segment, Budweiser Malt Liquor, on the other hand, was canned primarily in 12 oz'ers and, by today's common definition, wouldn't even be considered a malt liquor since it was All Malt.

But things for AB were different back then. When they discontinued BML it was because they didn't have the excess capacity for such a relatively small part of the portfolio.

 

I can't escape thinking this advertisement might have been sneaky. Does the parenthetical "no other grains are added" allow for invert cane sugar additions?

 

I was being sarcastic

 

De Garde, Plan Bee, Floodland,

 

Well, Budweiser Malt Liquor was created by AB's master brewer, Frank Schwaiger, who co-authored the original 1947 ed. of The Practical Brewer, published by the Master Brewers Assoc. of America. He certainly knew what "All Malt" meant, given that it's even mentioned in that book.

According to the book about AB, Under The Influence, Schwaiger “…came to be regarded as … a god at creating beer, the only man Gussie Busch dared to not fire” and (quoting an AB exec) “…(he) was one of the few who I saw tell the old man off and the old man took it." Granted, that neither proves or disproves the use of sugar, just seems unlikely to me.

Ironically, Schwaiger was also the brewer who changed Michelob from All Malt to an adjunct (rice) brew when they developed the new recipe for bottling it in the early 1960s.

 

JK, my recollection for why they decided to brew Michelob with adjuncts (rice) in 1961 was because they decided to bottle the beer then and the inclusion of adjunct increased beer stability. Is that recollection correct?

Cheers!