The Beer Nerd - what are you drinking / brewing thread

Can't read the glass what kind is that?

 

Bourbon County Stout from Goose Island.
My god it is thick and flavorful.

 

Only their popular ones seem to make it this far south. Certainly nothing from the Bourbon County series. We'll have to enjoy it thru you.

 

Will be looking for this!

 

Ahhhh do want

 

Made with real Space Dust?

 

Not sure what part my questions to you this is addressing?

In the context of a Geuze, it has been transferred several times between barrels and barrels let air into the beer. Yes, pasteurization will accelerate oxidation of a beer that has already been exposed to significant oxygen.

On the other hand an IPA that is pasteurized has a few parts per billion of dissolved oxygen before being pasteurized so there is no oxygen available to produce oxidation byproducts. In filling a bottle or can there will be some potential to introduce oxygen for later oxidation reactions, but post pasteurization. Heating up that can of beer like you describe can oxidize using the oxygen added later true.

 

Simply put, pasteurization is used by some of the bigger breweries to make a consistent tasting product. It kills the microorganisms that could potentially change the beers flavor through temperature swings during shipping and it extends the beers shelf life. But it comes at a compromise. The compromise being that it can change the original flavor/aroma of the beer. When you pasteurize beer, you are locking in its flavor at 161 degrees, not the flavor the beer finished at. And yes, I have tried them side-by-side.

This doesn't matter to some, but it does to others. IMO, the best IPAs are cold stored their entire lives without seeing any heat and consumed as fresh as you can get it.

 

Curious how you've tried the same beer with and without pasteurization?

I'd bet that if Lauren Salazar who you quoted set up a blind tasting of Ranger or Rampant IPA before and after pasteurizing you or I couldn't tell the difference. I could possibly arrange that, I have a friend in QC at New Belgium.

 

What is this^

 

Didnt see this

 

Smithwicks Irish Ale

 

+1

 

I work QA at a brewery. We pasteurize a small sample of every batch of beer we produce as a way to test for diacetyl. Admittedly, a flavor difference is not perceptible with every style of beer, but it's my opinion that hop forward beers do show a flavor difference. Hops become muted and malt characteristics are more pronounced.

 

Belching Beaver?

I've been at Avery for 15 years, we only pasteurize our barrel aged and fruit beers. Our blind triangle tests don't find a difference.

Possibly your lab test isn't truly representative of flash pasteurizing?

Is Cap'n Keno's still the cheapest breakfast in town?

 

Awesome! I thought you were kidding.
http://belchinbeaver.com/

 

I prefer not to say. Some internet people use it as a target if they happen to disagree with you.

You're correct, our test is not representative of flash pasteurization. I'd be interested to see if that's really what makes the difference.

Keep up the good work over at Avery! You guys put out some great beers! Recently had your Raspberry Sour and it was awesome!

 

Thanks and of course Raspberry sour is pasteurized.

One of our early barrel aged beers Black Tot ended up with a weird leuconostoc bug that is used for sauerkraut and some pickles. That's when we decided pasteurizing barrel aged beers might be better than taking chances. It also keeps the intentionally sour beers from possibly contaminating packaging.