There are lots of marginal beers coming from our local craft breweries lately. Barely able to open here since last week, they are struggling with opening given all the rules from the state. I have had flat beer, estery IPAs, hazy WCIPAs...you name it. They are serving old beer that should have been dumped, and beer that’s too green to serve.
We've been pretty lucky here so far, but like you, I'd buy sub par beer right now from my locals that I know typically produce fine beers, to help keep them going.
That is unfortunate, when Steve and Elaine fill the cans they fill them to the point that when putting the top on some beer squirts out as the push the lid down. They do fill them ahead of time, but no more than they can sell in a day. I have never been disappointed, and have often left them in the fridge for days before opening.
Cheers all!
A thing of beauty.
This is what I get when I crack one of the crowlers from Northworks, as you can see, no space for Co2 to escape from the beer.
that's the best way to keep oxygen out of beer, if I transport a keg I do it also
To answer your question about the Harp lager, I took this last week when beer shopping. I didn't buy any as it isn't my style of beer.
Finished getting the garden ready to plant; time for some homebrews. This Blonde is perfect, must be about to kick.
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I hate it when that happens.
Haven't seen that around here for a while, love that one!
