Comments on: Saskatchewan’s Savior of Suds http://www.realbeer.com/blog/?p=931 What part of beer don't you understand? Mon, 13 May 2013 13:22:00 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: Steve http://www.realbeer.com/blog/?p=931&cpage=1#comment-156080 Steve Tue, 06 Jan 2009 17:12:17 +0000 http://www.realbeer.com/blog/?p=931#comment-156080 "Breweries usually have to keep batches of beer for two to three months to make sure they haven't spoiled before cases are shipped out on trucks to liquor stores, says Haakensen." Pardon?!? I'm not aware of any brewery, large or small, that keeps beer for two to three months before shipping it. Unless it's a style that requires aging, beer is shipped fresh from the brewery and typically consumed before its two to three months old (once again, unless its a style that can benefit from aging). However, new methods for detecting bacteria that could potentially spoil a beer is a fantastic discovery. And spoilage can definitely be a problem for brewpubs. Just because they don't package and ship their product, doesn't mean their equipment can't get infected and spoil the beer they're serving. If the new methods are cost affective, it could certainly help smaller breweries and brewpubs save money by preventing loss due to spoilage. “Breweries usually have to keep batches of beer for two to three months to make sure they haven’t spoiled before cases are shipped out on trucks to liquor stores, says Haakensen.”

Pardon?!? I’m not aware of any brewery, large or small, that keeps beer for two to three months before shipping it. Unless it’s a style that requires aging, beer is shipped fresh from the brewery and typically consumed before its two to three months old (once again, unless its a style that can benefit from aging).

However, new methods for detecting bacteria that could potentially spoil a beer is a fantastic discovery. And spoilage can definitely be a problem for brewpubs. Just because they don’t package and ship their product, doesn’t mean their equipment can’t get infected and spoil the beer they’re serving. If the new methods are cost affective, it could certainly help smaller breweries and brewpubs save money by preventing loss due to spoilage.

]]> By: Rick Green http://www.realbeer.com/blog/?p=931&cpage=1#comment-154928 Rick Green Sun, 28 Dec 2008 03:53:52 +0000 http://www.realbeer.com/blog/?p=931#comment-154928 Lactobacillus and Pediococcus are necessary for Lambic and Oud Bruin. Beer spoilage is not a problem for brewpubs. Of course for industrial brewers, this development is welcome. However, for the discerning drinker, these beers are usually not even considered since they're not Real Beer to begin with. Lactobacillus and Pediococcus are necessary for Lambic and Oud Bruin. Beer spoilage is not a problem for brewpubs. Of course for industrial brewers, this development is welcome. However, for the discerning drinker, these beers are usually not even considered since they’re not Real Beer to begin with.

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