Posted by Drew Fortin on Tue, Apr 12, 2011 @ 10:00 AM
Storing packaged beer is much easier than storing kegs and cleaning draft lines. Bottled and Canned beer should be stored in a dry location at a cool temperature (between 35 and 45 degrees Fahrenheit is best). If you are transporting beer without refrigeration try to avoid hot or cold drastic changes in temperature. If the beer is exposed to freezing temperatures for long periods of time you risk the vessels exploding due to pressure. At warm temperatures, sometimes as low at 50 degrees Fahrenheit, bacteria can form in the beer and quickly spoil the flavor and form a cloudy beer.
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Posted by Drew Fortin on Mon, Apr 11, 2011 @ 11:48 AM
Just in! I received a tip from one of my sources within the Massachusetts licensed alcohol and beverage store community last night. The Mass Brewers Guild recently started a lobbying effort on Beacon Hill that allow beer retailers to fill growlers. My source did not have more information beyond that so I will keep you posted as more information roles in. Either way, this is a step in the right direction for the FYOB concept. Massachusetts is known to have some of the more strict (some may even go as far to say ridiculous) alcohol policies in the nation, so if we can maneuver this playing field, other states shouldn’t be as difficult.
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Posted by Drew Fortin on Fri, Apr 08, 2011 @ 12:50 PM
Discussions about off flavors in beer are often kept inside brewers circles. Different types of yeast, brewing techniques, and even the water you choose to brew with can dramatically change the flavors of the beer being brewed. Sometimes these off flavors can spoil your batch. Aside from the actual brewing process, draft line hygiene and beer keg storage conditions impact the beer’s taste.
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