What Could Cause A Beer To "Fall Apart" Quicker Than Normal?

Some low end canning lines do not give minimal Total Packed Oxygen.

High end canning mins give minimal TPO, and better shelf life. You pay your money and take your chances.

 

A couple of factors- it seems that IPAs that rely on a lot of dry hopping will lose that aroma quicker and more thoroughly- some people suspect that this is what tends to happen with Flower Power past a certain length of.

More importantly, though, maybe this brewery is using a canning line that allows a greater amount of oxygen in during the process (these are the 'cheaper' lines, for lack of a better term). The oxygen will speed up the staling effects. Here is a post by sierranevadabill on the subject:
http://www.beeradvocate.com/communi...sierra-nevada-ipas.178072/page-2#post-2420668

ETA- d'oh, beaten to the punch while looking for a link . Oh, and 'low end' is a better term.

 

I experienced this with 5-6 week old Lagunitas Hop Stoopid.. At the 5 week mark, I caught some great hop aroma and taste. It was a poor man's Pliny the Elder... I ended up buying a couple bombers. I drank a couple within days of the first drink and they were GREAT. But by that 6th week mark, it tasted like murky hop swamp water. Just very dull and malty. No bright hop aroma at all. This is from the same store, same bottle date (251st day of the year bottling line).

This has forced me to rethink even trading or wanting other IPAs/DIPAs around the nation.. Im better off drinking straight from the tap at local places.

How or why? No idea but it leaves me questioning why I even attempt trying some beers