Worst Beer Protips?

Well 29 degrees is below freezing so obviously not.

I think 40 degrees is perfectly acceptable for most beer.

 

Worst #PROTIP I come across, and I come across it often, is that beer that leaves the cooler and gets warm will skunk and that I need a cooler in my car to keep it cold.

why has this wives tale not been dealt with yet. We know how skunking happens. It’s when light hits liquid with hops in it. It’s a chemical reaction.

We also know that cold storage keeps beer fresher longer. I work at a store with tons of cold storage and not much warm shelf space. I see customers point to a product in the fridge and ask staff “do you have any of this warm?” .

 

Beer doesn’t freeze at 32.

it’s sad listening to radio ads bragging about having the coldest beer in town. I’m not kidding. You go to a twin peaks and ask em how cold their beer fridge is. They will boast about it being 29°

 

It may be sad for you and me, but it's happy news for the high majority of people listening to that ad, especially if it's during a sports-themed talk radio program. Only a small group of listeners (us) want to hear a commercial boasting "Come and watch the game, we warm our beers up to 48 degrees for your drinking pleasure." ESPECIALLY the Twin Peaks crowd -people ain't going there for craft beer!

 

That's definitely sad, I agree.

Coors Light. The mountains turn blue when the can is as "cold as the rockies". I.e., your beer has absolutely no flavor but it's cold as shit!

 

I owned a 60 Valiant whose gas tank began to leak in about 1980. I used gasoline-compatible epoxy that worked like a charm. Now the rotted brake line -- that needed to be replaced. It wasn't a dual cylinder system, so really couldn't ignore the problem.

 

I remember a full page ad in a national magazine (Look, Life, Saturday Evening Post) warning imbibers "Don't, don't, DON'T" pour a Budweiser down the inside of a tilted glass. Pour it downthe middle, kick up a head.

 

The Hops brewpubs in South Florida were notorious for this. Probably due to a lack of any taste.

 

Drink beer COLD! They advertised as much:

 

Yeah, on TV, too.


And it wasn't the first time nor were they the only brewers doing so: Proper Pouring

 

I, personally, would like to thank Olympia for informing me that "Organized" brewing started in precisely 800AD. I had always wondered.

But, disorganized brewing continues even to today. Brewers must be pretty disorganized to some of the stuff they do into their brews these days.

 

Yup, although they prefer to call it "Innovative" nowadays.

 

Here are those sources, first page on google.

https://punchdrink.com/articles/on-that-green-saison-craft-beer-bottle-tip/

Brewer input from 2016:
https://www.beeradvocate.com/community/threads/lightstruck-saisons.391357/page-2#post-4613439
https://www.beeradvocate.com/community/threads/lightstruck-saisons.391357/page-2#post-4614645

 

Yeah, and as is admitted by the source -- a lot of personal opinion going on there.

Mention of people liking green bottles, but no real mention of people linking skunky beer to any great majority.

I have to wonder how many people have been told, "Oh yeah, that's the way it's supposed to taste." And took that at face value, then didn't want to sound out-of-the-loop saying it wasn't good.

I remember all of the folks complaining about the character back in the 80s when Heineken was the "in" beer. It just wasn't pleasant, but they kept drinking it to be "cool."

Final thought from me, other things to worry about, no thanks. I'll take my beer without being light-struck. Whether intentional or not.

 

It's a minor trend that has existed for years now, this article outlines how it started. Whether people like it or not is irrelevant.

 

You're perhaps forgetting that the beers in question do not contain very much of the compounds necessary for forming that "skunk" flavor. Also, these beers are already often full of funky flavors for the sulphurous note to compete with.

At the end of the day, I find it extremely hard to believe that Cantillon, Drie Fonteinen, Boon, Fantome, etc.. do not know about the impact of uv light on their beer or know about it but believe that their customers would revolt if they used brown bottles or something. Seems much more likely that they either don't mind, or desire, this impact on their beer over time.

 

Well, lots of dubious info in that article.

Here's a bottle of Lowenbrau salvaged from the 1937 wreck of the Hindenburg.

And Heineken bottles in their museum

I see claims like this often - that the length of time it takes for imports to reach the US contributes to them being light struck. The defect can happen quite quickly if the conditions are wrong (bright sun or florescent light) - minutes. But beer is shipped in closed cardboard boxes, inside sealed shipping containers and closed trucks (no windows ). If the beer become light-struck, it happens after the boxes are opened at the retailer or at the brewery before packaging.

But, more to the point - while beer in green glass will become light-struck faster than brown glass, beer just wasn't typically sold in brightly-lit stores with florescent light (or in windows) or from self-service glass-doored coolers, also lit with florescent light when green and clear glass bottles were first commonly used. And brewers and retailers knew it, as far back as the turn of the last century. Here's an editorial (left) about Schlitz's famous Brown Bottle ads in a leading brewing industry publication noting "Everyone Knows Light Injures Beer" and storage recommendations mid-century.

 

"All of the best beers are made in Europe".

 

Well, last I checked they were making all the cantillon in Europe...