Quote:
Originally posted by The Reaper
I found the Samuel Smith Oartmeal Stout and I think I could skip dinner after drinking it.
Very heavy, but tasty!
Didn't know I could age it though.
I take it that 3 year old Budweiser in the can may not improve with age, but it probably doesn't get any worse either (till is actually eats through the can)?
I have noticed that after the first few beers, the rest seem to be a blur. Not sure that I would want to taste test five $50 bottles in one night.
TR
|
When it comes to the $50 beers I wouldn't either. Those are rare beers like the early Thomas Hardy vintages or some of the obscure brands from Europe. JW Lees can be found for about $3-4 a bottle (8oz though).
Budweiser and the likes are pasteurized and quite stable in the can for a period of time. As the can is sealed the effects of oxygen would be limited to what it picked up during the canning process. With bottles even though the cap sits tight on the crown it will never be airtight and oxidation will continue to occur. There are oxygen barrier caps that will help delay this effect but they won't work forever.
A big concern for any brewer who packages beer in any container is the oxygen pickup and transfer. Trying to keep it to a minimum is tough, especially when the beer is going to be agitated during the process. Generally a method used during bottling is called FOB'ing (Foam on Beer). At the end of the bottling a quick jet of deareated brewing water is jetted (like .5ml or less) into the beer. This causes the beer to foam and take up head space. The more space taken is less space for oxygen pickup.
I have the same problem after 4-5 beers. No matter what you are drinking they all start to blend together in taste. If the night is going to be one where that is likely I drink the most flavorfull bears first and save the pale ales and wheats for last. But I also rarely drink more then 2-3 beers in a sitting anymore.