Can vs bottle: does how you store beer matter? | The Craft Beer Channel
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- In another blind taste test Jonny aims to answer two questions - which is better between bottle and can, and how much does how you store you beer matter? The answer, as ever, is complicated. Especially after 10 IPAs.
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I got a canning machine for my homebrew. I’m constantly sending out beer to mates around the country and shipping cans is much easier. I purge well with Co2 and cap on foam and results are pretty decent
Was going to say, cap on foam and you don't have oxygen exposure issues with either, apart from crown cap leakage, unless you wax seal.
I keep all mine in the fridge 8c only time there's light is the led when I'm in there to pick one 🙂
Really hate drinking from a can. Bottle is better, but a chilled glass so I can see the beer, is the best. From my experience, cans are better than bottles, unless a significant difference in storage has taken place, and time spent on the shelf.
I just like cans because they are lighter in the recycling bin (and actually recycle better) haha
Depending on where you live they may not actually recycle better. Cans actually have a thin plastic lining on the inside which the recycling plant needs to be able to separate to recycle properly. Bottles however if properly handled can be reused directly. There's actually a brewery in Whitehorse, Yukon, Canada that has their own bottle recycling machine because of how expensive it is to ship containers up there and because they've found that it's easier to reuse bottles.
Just remember that reduce, reuse, recycles is also in priority order.
i csn just say as a commercial brewer whos worked on both a bottling machine and a canning machine i van say a can getting jammed and crushing is so much better than a bottle indexing wrong and you get showered in glass 🤣
Think I’m happier having a terrible pallet,
Can’t help but think that seeing which vessel the beer came out of had the chance of influencing your experience. We are all human after all :)
Yeah, I would love to have seen this as a "true" blind test with no pairs (randomize the order completely), and the vessel being blind also.
As a professional brewer for over a quarter of a century I can say, without doubt, that there's a huge amount of misinformation being given here regarding the dissolved oxygen contents of canned versus bottled beers. In the past things may have been different but on modern lines the oxygen pickup when filling cans is lower than it is for bottles. (Note that I'm only talking about oxygen pickup at packaging as the beer itself will have a certain amount of dissolved oxygen prior to that depending on how it's handled before to packaging). The reason for that is exactly the opposite of what Jonny has stated. On a bottling line there is a tighter space allowing the oxygen to be purged, whereas with a can it's quite open. Keep in mind that although carbon dioxide is heavier than oxygen, gases that are in motion will remain mixed until they can settle. The can allows more foaming as it's filled, and thusly pushes away the oxygen more easily than in the closed neck of a bottle. For the larger professional brewers who have bottling lines that can purge the bottle with CO2 multiple times there's less of an issue, but their cans are still no worse. For smaller craft brewers it's almost always the case that their cans will have lower dissolved oxygen rates.
You sound like you belong on reddit mate. Let me guess, you’re a lawyer as well, aren’t you?
@@robertnicolae1882 If his name is accurate, that matches up with a packaging manager at Flying Fish.
Hi Jim - thanks so much for the in depth comment and sorry you feel there is misinformation being presented here. Perhaps it is an indication of the difference between the packing quality in the US and UK, because we still see horrendous issues with canned beer from small brewers in this country - an issue made worse by the lack of cold chain in our distribution. The information I present here is based on studies and trials done at UK breweries, and on the fact that while modern canning lines have the capability to produce consistently very low DO levels, a lot of that is in the hands of the packaging person - the fob, temperature, speed, pressure, flow, and DO from tank and so on need to be understood and regularly monitored. In the UK that is not always the case, and with so many breweries relying on mobile canning lines, then the ideal set up for each beer is rarely achieved. So perhaps I should have been clearer - with cans the POTENTIAL for higher DO is greater, but so is the potential for lower DO when dialled in. I hope that clarifies my comments, and I'm delighted to hear in the States this is less of an issue!
@@TheCraftBeerChannel Come to Colorado. Some of the best micros in the world ;). Cans are best here.
Sorry, but you are still picking up oxygen, and I can still taste it, and I still don't want to buy IPAs that way. The technology does not exist to package in can or bottle oxygen free and it greatly diminishes the quality over time. Some people don't notice or just don't know better, so be it. But I have yet to have a neipa in a can that I can't taste oxidation. Some things are just meant to be served fresh at the brewery.
But haven't all the beers already been kept for months in potentially light and warm(ish) places? I.e supermarkets.
The labels weren’t right near the end. 3 and 4 both said “direct light, warm” above them.
Thanks for the beer temperature evaluation. Back in 1986 I forgot that I left a case of homemade beer bottle conditioned for a year in my closet in Killeen, Texas. It was and still is the best beer I have every tasted! I called my Platoon Sergeant that served 5 years in Germany to tell him what I found; he was already a fan of my Germany style beer which he said "... tasted better than any beer he drank in Germany ...". Sargent Majo arrived 20 minutes later. I broke out my shot glasses! We were going to savor every drop of this beer. An hour later: We had drank 4 12 oz bottles. The best description of the taste: "If angels set a table for god - This is what god drank."
The making of the beer was old school: No filtering, poured each bottled from the fermenter with the yeast and hops, screwed on caps to the bottles, and placed in case cardboard beer box. Since then, I have not had a beer go 3 months without drinking it. My daughter made a beer, 64 oz bottle in December that I will not open til June 2023. This will be the most aged beer I have had in 37 years. Gulf War Veteran 1990-91.
Can you please do this again with stouts in winter (or just wait a few weeks)? Likewise barleywines, if you ever needed an excuse to have more barleywines!
I have two fridges in my house. One is for food and one is for beer!
Great video on an interesting topic. There's so much research out there on what causes staling in beers but it almost feels a bit lost when you can show that just how it's stored can have such an impact! Would be really interesting to see something about unfiltered vs. filtered lager in the future, as yeast in the bottle is supposed to be one of the better ways of preventing that oxidation off-flavour forming. That and lagers being so sensitive to off flavours forming, I think it would be quite an interesting investigation!
Another good point about cans is that the reduced weight of the packaging can have a pretty big impact on the transport emissions as well - can't remember the exact numbers but it was pretty profound!
Absolutely - we didn't dig into the environmental side but cans are much, much better
@@TheCraftBeerChannel I buy beer from a micro brewery local to me. It's on route to visiting family so there is a marginal impact for delivery as I pick it up directly. Once emptied I remove the labels and return the bottles for reused as the owner has a bottle cleaning machine. That is surely better for the environment than putting cans into recycling.
@@user-jt1jv8vl9r True. Standard long neck glass bottles are MUCH more recyclable and reuseable and glass is much more environmentally friendly than aluminum or any metal.
This is really kind of an easy conclusion to me. Bottles are far superior than cans. They are reusable, equipment needed to fill bottles and cap them is way cheaper, light is not an issue if you keep bottles boxed up or in the fridge (you do know the light in the fridge goes out when you shut the door right?).
Plus, brown bottle beer never gets skunked. Why any brewer would use clear or green is beyond me.
You could use a UV light to expose them both to a measured quantity of light without the solar heating aspect?
Chemical reactions generally happen faster at warmer temperatures, including oxidation. So keeping beer cold is important. Direct sunlight has a warming effect in addition to the UV skunking. I would suspect that the brown bottle gets warmer than the shiny can, but I believe that anodized aluminium is pretty close to a "black body radiator" meaning that it readily emits and absorbs infra red radiation. The top of those cans look anodized. So maybe the cans don't actually fair any better in that regard.
Metal conducts heat much more readily than glass.
@@scarharting5577 TLDR: the bottle gets the contents warmer 10 times faster in direct sunlight:
Aluminium thermal conductivity is 237 W/(m·K) vs brown glass is more like 1 W/(m·K). So yes, ~237 times more thermally conductive.
However did you know that many mirrors are made of aluminium as it can reflect 90% of sun light at less cost vs 95% for silver? Meaning that aluminium only absorbs ~10% of light
Brown glass is only 5% reflective though, meaning that it has the potential to absorb 95% of the light, 19 times more energy from sunlight per unit area than the can does.
Now factor in that the area of a circle is the square of the radius and that means that the narrow neck on a bottle increases it's surface area to volume ratio, meaning that it will have more area per L of beer to absorb that heat over. Roughly 30%, in fact.
Stacking the 1.3x more surface area with 19 times more absorbance gives ~25 times more energy absorbed by the glass than the can.
The thickness of a can is about 0.11mm, and a glass bottle can be about three times that. Meaning that the glass transmits about 2857 W/K through the thickness, and the aluminium 2154545 W/K.
But the sun is only 1000W/m². And the can is about 0.00759 m², or ~7.6W of light vs the bottle 0.0096m² or 9.7W.
But the bottle absorbs 95% of that being 9.2W vs the can absorbing 10% of 7.6W being 0.76W.
330ml can weight of 10.6g at a specific heat capacity of 0.9 J/(g.K) means the can goes up by 1K per 9.54J empty, That's 12.6s per K temp rise for the can aluminium material.
330ml brown glass beer bottle weighing 221g, at a specific heat capacity of 0.753 J/(g.K) means the bottle goes up by 1K per 166.4J empty, That's 18s per K temp rise for the bottle glass material.
The conductivity is so high and the thickness so thin that the thermal conductivity is irrelevant at these low powers and temperature differences.
So the can empty would get warm faster. But now factor in if it were full of beer (water for ease of maths). Water Specific heat capacity of 4200 J/kg.K, 0.33L = 1386 J/K.
Aluminium can with 9.54J/K for the can in addition to the 330ml 1386 J/K= 1395.54 J/K at 0.76W, or 1836s per °C, or ~30 minutes.
Bottle at 9.2W, 166.4 J/K in the bottle + the 1386 J/K from the contents = 1552.4 J/K. At 9.2W absorbance is 168s per °C. Or 2.8 minutes.
Meaning that your glass bottle gets your beer hotter ~10 times faster than a shiny aluminium can.
This is of course ignoring convection but that's the same for both. Also conduction, but put it on a white matt and you've solved that.
My take away from this is that I need to persuade my misses to let me have another fridge 😂 I get complaints when the entire top shelf is taken up by beer 😬
Had the same conversation with my Wife last weekend!
Haha - don't mention the extra energy costs
@@TheCraftBeerChannel She’s been very patient. The last 3 months our bottom vegetable drawer has been full of the UKs finest!
Now I’ve got a box sitting under the spare desk in my home office, which used to be a garage so it’s fairly cool.
Hear hear I only have a small part of the door of the fridge. I mostly use the utility for beer storage.
@@TheCraftBeerChannel I'll just get a small one 🤫
Conclusion. Cold/dark best, constant temp ok, variable temp especially with warmth bad.
Would like to try Jaipur IPA, but doesn’t seem to be sold anywhere near me in Southern California
modern cans have the advantage of eliminating light, almost eliminating Ox and swings in temperature are your own damn fault. Use brown bottles if you can but don't even bother with green bottles. You beer will "skunk" on your purveyors shelf
I mean... this whole problem would go away if we just...drank cask 😅
Need to keep food in the fridge? Britts don't have a dedicated beer fridge? i mean not everybody in the US has them, but it's pretty common.
I looked into canning recently but when I saw the cost of empty cans, I decided to stick with bottles. I have been using the same bottles for over 10 years.
For home brewing, yes. Because you are keeping your bottles, and reusing them, and the equipment is much less expensive. Where as cans, you are constantly buying the can and the top. The machine....like everything else, with more and more coming on the market, the prices are coming down, and are not nearly as pricey as they were even 2-3 yrs ago.
For a brewery however, much less expensive to can, just on the cost of materials, and cost of shipping a pallet of cans vs a pallet of bottles, because breweries aren't getting either of them back. Also less breakage with cans, both before and after filling.
i had a simple solution, just head to your local and have a fresh pulled pint? And i do like a fresh Jaipur
3:12 when you find out that Saison Dupont and Cantillon Gueuze is trash beer.
"All good beer should be in brown bottles"... oh boy, here come the Saison Dupont fanatics...
What's real weird is the small Dupont bottles are brown and the large are green?!
That background music did my head in, sorry!
Lately I've been seeing beer in cans more often than in bottles.
could be that the beer you're necking is shit
I aint trust the plastic film on the cans.
Sorry my English is bad and im too lazy can someone please answer: is there a difference between Heineken in a bottle and in a can? Thanks 🙏🏻
Yes. The bottle will have lightstrike (skunky weedy aroma). The cans won't.
Thank you for this explanation. What is the best temperature to drink beer and lager?
Well waddya know, we've got a video on that too! th-cam.com/video/xu6dukmy7rc/w-d-xo.html
I’m concerned buying beer from supermarkets, not knowing how long the beer has been on the shelves for
Quite right! We don't buy anything other than imperial stouts/barley wines and mix ferm beer if it's ambient.
The effect of temperature on hoppy beers is exactly why I won't buy supermarket shelf IPA under any circumstances any more. Some supermarkets are now introducing fridges specifically for their more "craft" beer, which is great to see and should be more common!
Remarkably in my local Tesco all the macro lager is in the fridge and the craft beers on the shelf - I get it because people want to drink their beers right out the door pretty much but it feels so backwards.
@@TheCraftBeerChannel after your macro lager blind taste test video I should think you're checking to see if they've got any Heineken in there!! 😂 That is very backwards.
@@sambloke1327 Where I live virtually every store has all their beer in coolers and beer caves. The only time you see warm beer is if they have a big sale, like recently when one store had Leinie's Original for $3.50 a sixer if you bought two. I bought a case and should have bought two.
Sorry, you bought 3 month old beer? or you bought them 3 months ago?
Either way, how were they stored for that 3 months? Were they all stored the same way for those 3 months?
I bought three-month-old beer direct from the brewery where it is cold stored.
I like beer cans for their convenience but I swear Heineken from a can and from a bottle tatse completely different to me.
But which do you find better?
Regarding the dark/warm, we know that UV light interacts with iso-alpha acids to produce 3MBT, but there are also hundreds of other closely related hop acid compounds that could interact in different ways with UV that science just has not investigated yet (I've written about some of them on the MTF wiki Hops page). However, can versus bottle might throw that hypothesis out. Small feedback, not a criticism, but a blind triangle would have also been interesting here (but a lot more work).
Great video, but your labelling is wrong. Beer 3&4 are labelled 'Direct light, warm'
15:25 - Dark and warm = Muddled and muted flavor. Hops not as bright, malt not as nuanced. Perhaps a bit more flabby. But not at all skunked. I'd be surprised if it was significantly different than "indirect light, warm"
This explains why when I buy this beer in Tesco its not as great as other times I've had it.
Exactly! I wish supermarkets put their beer in fridges.
I did this with cans of Punk IPA a few years back, as I knew they were from the same batch. Put in the fridge, at room temperature and in a bathroom airing cupboard. The results were obvious between the fringe and airing cupboard, but they were still drinkable, and certainly shows that people could easily be buying and consuming beers often NOT as the brewery intended. Which means they don't get the experience (especially if at a higher price-point than macro beers) and won't do a repeat purchase, thinking it's a bad/boring beer.
Totally agree. It's why we often say on the channel that dismissing a beer after one experience isn't right - it could be badly looked after. It's a real issue for untappd.
@@TheCraftBeerChannel this is a good point. I bought a 4 pack of Jaipur from Tesco and didn't really enjoy it. Then I got a 4 pack direct from the brewery and was surprised to like it.
I've never noticed with beer, but with wine my olfactory sense gets noticeably sharper. Obviously I will have to do an experiment drinking beer while cooking. Obviously. Damn, science can be tough.
Very interesting. But the brewery uses a different yeast for cask , bottle and can . Said Rob Lovatt the Thornbridge Head Brewer.
I’m going to be coming back to England for a month soon after being abroad for a few years. What would you say are the top five U.K. breweries to try first?!
I presume you have and I might have missed it but did you serve the beers at the same temperature?
Absolutely. All chilled to 4c before serving
Nice video, but what really got me to comment is the t-shirt! I dig it!
Good on you for showing your beliefs so openly on a platform like TH-cam, which can be super toxic at times! Though the craft beer community usually is a warm and welcoming one :)
Not sure if you have heard of the 3-30-300 rule, but I will always remember it. 98 degrees F for 3 days is equivalent to one stored at 72 degrees F for 30 days or one stored at 35 degrees F for 300 days.
Missing the spreadsheet scoring system. Nice graphic to see the differences. Interesting video anyway.
I bought a 2nd hand larder fridge for £40 on Gumtree. I have it in my garage and it can store approx 200 440ml cans. Great for stocking up when breweries like BBNo had their ridiculous sales of 50% off and 24 beers were £30 or less: 24 x No.05 for just £22!
Dang! Emergency run down to the dark but warmish storeroom in our house to get both bottles & cans of 'research beer' into a nearby fridge. It's a no brainer really but your quasi-scientific exbeeriment underlines the importance of good cellaring!!!! Thanks for the nudge!!
And the main thing we've learned, is that if you keep Jaipur correctly, it's still a banging beer. 🍻
I love Thornbridge! Had one in the only Thornbridge in The Netherlands in Den Bosch. Brings back some lovely memories from there
Greatly enjoyed the video, but I am sure I read somewhere that the recipes for Jaipur can, bottle and cask are slightly different. Has anyone else similar recollections or should I go and sit in a quiet, cool and dark place for a while?
Light is really bad for hops, so that is why the last beer tastes that way, using an IPA for it speaks for itself. I wonder why the can never tasted sweeter than the bottle, it usually does (pasteurisation). Some breweries add Vitamin C under Filtration to reduce the oxygen. Great video.
I love drinking beer watching youtube videos of people drinking beer
All beers that I purchase go in the fridge, unless they're stouts or porters (because I prefer to drink those at cellar temperature.)
I've had cans of beer expand and explode while stored in a room about 90 degrees F. Never had this happen to soda or bottled beer. Carpet ruined with permanent dark stains because they were porters.... beware.
beer fridge for the win! It's pretty common where I live to have a second fridge in your garage just for beverages.
We are blessed here in the village of lewiston New York “brewed and bottled” our local bottle shop keeps everything in coolers. So the only question is how it is transported. Great video Johnny. Hope all is well with Brad.👍🏻🍻
Lol, I was literally googling this quistion last night... Uhm, thanks I guess 😁
Brilliant video, so can I be safe to say the best thing to do is to get them into dark fridges asap do you need to keep at room temp for secondary fermentation before getting them into fridge
I love the experiment. I thought I could tell the difference between can and bottle but tested myself the other week and there was absolutely no difference I could detect when served from identical glasses. If you want to get "proper" sciencey about it:
Pour two samples of each into opaque covertly marked cups.
Pick three at random, as blind as possible.
Mix these up as best you can.
Try and pick the odd one out.
Then try and say which the odd one out is.
Then say which you prefer.
Then record the results. Telling the participant if they were right is optional.
Repeat with yourself and/or other people as many times as you can.
Knowing which is from a bottle and which is from a can, could affect your perception.
Well, it's not a test if you aren't drinking them out of the can and the bottle, is it?
@@scarharting5577 It's a test of the contents, not the container. The contents are the same (although can has less oxidation and zero skunking so it's a safer option).
Which you prefer drinking out of is personal taste. We can't remove your personal taste from the experiment because you know during the test if you're drinking from a bottle or a can...
Wait, didn't like Budweiser or something do aluminium bottles for a while? Maybe we could blindfold people and use the glass vs aluminium beer bottles? Someone else would have to pick it up... you could probably still tell by touching it with your lips. remove that and what's the point in comparing drinking from the containers?
We could just add like a plastic snap on cover to your beer can to satiate those who don't like drinking from them? or the same with glass where you put your lips. Maybe even a plastic snap on cover that turns into a normal glass beer neck?! I don't see the point, but it could work.
Is it ok to keep hazy IPAs between 1-4C? I have a beer cooler and the temp varies slightly from top to bottom.
Jaipur best IPA ever, to me best stored dark between 8 & 12 degrees, if refrigerated you will lose the hop flavour
If served at fridge temps you might mute it, but I can assure you it needs to be STORED as cold as possible. Lots of data studies to back that up!
@@TheCraftBeerChannel I shall have to do a taste test, the temperature of which beer is served has always been a huge debate. At the Thornbridge tap room (which I am sure you have visited) I believe Jaipur is served on a cask line. I am not against beer served chilled ,it all depends beer, the DDH Jaipur, Bliss Point or Halcyon is best served at fridge temperature but I would not drink Cocoa Wonderland or Market Porter at these temperatures.
Thanks CZ (the beer monster)
Could you make a video testing storage conditions for sour beer? In particular lambic. Sometimes i find it difficult to tell if lambic/sour should actually taste like how it's meant to taste or if it's actually off
Bottles easily
His reaction when he tried misborn 😂 😂 “it’s like a yogurt you find in the back of your fridge” 😂🙌🏼
Draft!!!
TQ sir
is that why desperado smells like weed????
Yup!
Two fridges. One for beer mostly and some extra other things. One for food.
I tend to keep mine in a cool garage in the box until I’ve got room in the fridge. Really helpful video
Cool Dark Is The Best! 🤔👍✌️❤️
Great video! But also yoooo is that one of Ren's shirts! Nice!
So basically treat like milk as they say.
Yup yup yup
Massively helpful, thanks, beer fridge it is. 👍
Would be good to see an experiment with a thermocouple on a bottle and a can in sun light and see if either gets warmer than the other. If they're in water I'd guess no significant difference due to the ridiculous thermal conductivity and specific heat capacity of the water.
Personal preference here, but for a bit thick imperial stout or saison, farmhouse, Flanders red or any sort of Belgian/German style beers, I prefer them out of the bottle. Bottles do a better job at preserving and aging beer, whereas cans I feel do a better job at preserving big hoppy NEIPAs and stop them from getting bad too quickly (no light can penetrate through the beer). But that’s personal preference.
Not just personal preference - plenty of science to back that up with regards to mixed ferm and bottle conditioned beers such as most Belgian ales!
awesome to hear your thoughts on this! it’s something i’ve been super curious about ever since first seeing “must be kept cold at all times” on a heady topper.
14:30 So number 4 = Direct light, cold. Correct? I think you mislabeled number 4 on the video.
Apologies
I'm here drinking The Kernel Pale Ale with Vic Secret Mosaic and Citra.
God damn that's good.
(I have a fridge just for IPA storage though)
Kernel are proof the storage matters more than the vessel!
I had a can of Jaipur from Tesco not long back and I didn't enjoy it. It was this legendary brilliant beer in the student union in 2007ish. I couldn't tell by having the can alone whether it was simply just nowhere near as good as it once was, whether it was just better from the pump or if it had been stored poorly.
Well the recipe has been identical since it was first brewed save for some yeast experiments around 2010 so very likely it was a badly kept can!
I think you chose the wrong beer for this test. I am sure I remember listening to hopinions at Peakender where they spoke to thornbridge who confirmed the yeast strain for bottle and can was different (think keg/can was the same and also bottle/cask was the same). You would have been better off getting budvar.
Fairly sure the yeast strain for bottle and can is the same - it is different for cask.
Gotta love the sightglass of the GF HLT. I'm assuming Brad bumped into it ? 🤣
Haha nah that was Jonny! Knocked it off the trolley.
Surprised temperature makes such a big difference. It's also the hardest one to prevent. Obviously you can store it in the fridge once you get the beer home, but there's no telling how long it has spent in various warm store rooms, trucks and warehouses before it got to the store, and then it might have sat on the store shelves unrefrigerated for quite some time.
I've noticed beer from my local liquor store tastes significantly better than the nearest large grocery chain
Great video, love these more "scientific" blind tastings. Warms my food scientist heart and beer lover heart at once!
Could it be that the the beers stored cold and in light that the water in the cooler lessened the impact of the light due too refraction of the light? Would think that the sun would have had a larger impact. Maybe the colder temperature slowed down the process from the light. Maybe I will have to do a test of my own.
There is a big debate here in our czech beer fan club that Pilsner is better in bottles.
I prefer bottled ones.
I assume bottled ones survive transport better.
Well when a beer is travelling, the format is almost irrelevant compared to the importance of the temp the beer is transported at. Even so, can is always going to be better for the beer - but not always noticeably. Unless you really dislike the action of drinking from can
@@TheCraftBeerChannel I found that the bottled ones are much more fresh tasting "crispier" than the canned ones.
BTW they are cheaper too.
Maybe canned ones are kept longer in storage as much more fits onto a lorry.
@ shouldn’t this be probable by looking at some dates? When I worked at a bar there didn’t seem any difference in transport or logistics duration between cans & bottles…I reckon there’s a lot to say for bottles feeling nice to hold and touch your mouth on
@@jonnowocky8179 I am not sure. But at home I always drink from the same glass beer jug
I can attest to the difference between a product in a can versus a bottle when I used to drink Ballantine Ale. The hops presence came to life in the canned version of the ale and it was one of my favorite "hot day" beers to drink. That same ale packaged in a bottle lost that hops presence to an iodine-like bitterness and skunky aroma. This is only an anecdotal observation.
Only clear and green glass allows enough light to skunk beer, within a reasonable time frame of course. I'm old and I buy bottled brown bottle beer in bulk when it's on sale and I never once had beer in a brown bottle taste skunked.
Thanks!
Thanks so much!
Really thorough planning, and very helpful takeaways. I thought light would be much more harmful than it turned out to be. I was expecting a bit more can vs bottle debate, for instance for aging bottles or cans or storing barrel aged stuff, but maybe you can develop that side another time. Just one thing, next time please dial the background music a little bit down while you’re talking.
We've covered that a little here: th-cam.com/video/CkSPjN3y62U/w-d-xo.html but essentially there's no real difference other than the beer should ideally be conditioned in package, which is pretty rare for cans
As a Ph.D student, I am both excited and irritated by your experiments here!
Hahaha any tips on how to improve them let me know!
Cans are the better option, no oxygen, no light, put them in the fridge and no warmth. Taking cans when tubing down the river, or hiking up a mountain, is easier than bottles, and you don't have to keep a track of bottle tops. Also find cans easier to stash in the beer fridge that bottles, and of course by easier I mean I can get more in.
The fridge is not the best place to store your beer, canned beer in a cooler, covered in ice.
Not exactly an efficient way to store beer for several days, or weeks, or months!
I wonder how cold is cold enough. Are cellar temps cool enough?
There have been studies into this, and the lower the temp the slower the degradation but it basically crawls to a stop around 4C.
Interesting when you said that the metallic taste doesn't come from the can - a couple of weeks ago I bought a crappy bottled lager from the supermarket (desperation) and it had that exact quality - something I'd always associated with the canning process
Only lager needs to be kept cold when stored.
Absolutely not - unless intentionally ageing a beer or serving it at a specific warmer temperature, ALL beer should be kept cold as this experiment, and countless peer reviewed studies show!
@@TheCraftBeerChannel no
@@Desh727 ...yes?
@@TheCraftBeerChannel is that a question?
Psychologically I’d choose a bottle as it feels more premium. But stepping back to think taste wise can is always consistent and tastes good.
Bottle is always consistent, you mean. Glass transfers no taste or particles whatsoever to the beer. Of course, brown bottles should be used without exception, as light skunks the taste of beer.
I think you repeated one of your labels.
Yep I'm an idiot
@@TheCraftBeerChannel just a good life lesson, its hard to edit videos after 10 beers of varying levels of storage abuse.
Apart from the fridge sample they all said warm. Number 4 should have been cold.
Are mixed/wild ferm and high abv beers the exception?
It would depend on what kind of wild ale (many are hoppy!) but in theory yes - and if you want to age a beer then doing it at 4C is going to be REALLY slow so best at cellar temp. Never store any beer above 14ish though. As for high ABV beer, that's not really a factor - many high ABV hoppy beers will suffer event worse.
@@TheCraftBeerChannel Thanks. Yes, I meant high abv not hoppy beers vs low(er) abv not hoppy beers. The former is ok up to 14C? Then we get into the question of drinking temp vs storing temp, which is another can of worms/instructive video I guess!