The Beer Nerd - what are you drinking / brewing thread

Bottle bomb. Happens in homebrewing.

Must have had an infection in which case the beer probably wasn't any good. Or bottled conditioned for carbonation and there was too much residual sugar.

I've never heard a commercial beer doing it though. If it's a local place you might let them know just in case their sitting on a bunch of it.

Also a flaw in the glass could cause it too.

 

Now that I think about it... a flaw in the glass is most likely.

Although I have had gushers/infections from local breweries.

 

Was it a commercial beer or homebrew? If commercial then it was most likely infected with bacteria or wild yeast. At room temp the bugs were doing their thing and off gassing creating pressure and boom! Same deal with homebrew, or it wasnt finished fermenting when bottled/too much priming sugar.

 

Dry River Brewing. Blonde sour. Has a very sour nose but doesn't have a big sour profile. Not my favorite, but I also haven't had a sour since Rare Barrel. I give it 3/5

 

Good call on the idea of letting the brewery know if it was a commercial beer. They sure as hell better take that seriously and make it right.

 

Well there's your problem!

Does not compete

 

This was a commercial from a local craft brewery. One of their limited, seasonal imperial milk stouts. The bottle blew from multiple sides. Nothing that I can see obvious with the glass as far as imperfections.

 

I know. It's upsetting cuz there's just no comparing sours to the RB

 

As others said I would bring it to their attention.

 

Thanks everyone. Message sent, curious what the response will be.

 

Precedence:
https://www.google.com/amp/www.foxn...-issues-36-state-recall-select-beers.amp.html

For glass flaws

 

Keep us updated.

Distributor handles the beer too. They might also be having issues. Unless the brewery self distributes.

 

Men's Room Red Ale

 

Kinda on the sweeter side. But ok.


Still a Negro fan!

 

There's always a reason, but yes, a spontaneous explosion is within the realm of possibility. I've had some bottle conditioned sours that strained the cage on the cork so that I opened them over the sink expecting gushing. An infection can also have the same reaction. So, if there's some minor imperfections in the glass, the additional fermentation pressure could easily reveal them. Some wild yeasts and bacteria can ferment sugars that regular beer yeast can't, so if it's kept in the 70s, that's fine with them.

 

Guess not
@Lord Helmet