Why do some folks like beer from a can?
- Thread starter GwinnettNole
- Start date
True story......
I was waiting table at the Conch House in St. Aug way back when. More than once we'd get a family in vacationing from a nearby state/area (Read Georgia, Tennessee). The dad would ask if we had Bud in a can. "No sir, we just have bottled beer". His reponse was either "I'll have a sweet tea" or "I'll have a coke".
I was waiting table at the Conch House in St. Aug way back when. More than once we'd get a family in vacationing from a nearby state/area (Read Georgia, Tennessee). The dad would ask if we had Bud in a can. "No sir, we just have bottled beer". His reponse was either "I'll have a sweet tea" or "I'll have a coke".
Exactly for this reason and the sun excuse is just that an excuse. Put the bottle in a holder that covers it and no sun exposure. Beer taste better from a bottle then it ever will from a can.
What?
It's not sun exposure from you hanging out at the grill drinking, it's prolonged sun exposure from shipping and storage. You honestly thought that wrapping your bottled beer in a coozy would solve all the scientifically proven woes of amber bottles.
to me this is splitting very fine hairs.
bottles are better for the beach because they stay colder longer, but the drawback is they take up more room.
beer does go stale. over time, like 3-6 months, hops breaks down and becomes less intense. at the same time, if there is any bacteria or wild yeast present in the beer, these can propogate and lead to skunkiness. with a heavy beer like a stout or porter, the heaviness will mask this and a lot of time you won't notice it. but with a beer like coors or corona, its obvious.
most beer isn't stored in sunlight so that is really not an issue.
as for cans, they are lined with a chemical called bpa. you can't taste it, but it can leach, and its toxic. so bottles are better, but they are more expensive for manufacturers.
don't know about the air issue. interestingly, imports use what are called crown caps, while the u.s. uses screw tops. don't know if there is an air advantage but of course air leakage is not good.
bottles are better for the beach because they stay colder longer, but the drawback is they take up more room.
beer does go stale. over time, like 3-6 months, hops breaks down and becomes less intense. at the same time, if there is any bacteria or wild yeast present in the beer, these can propogate and lead to skunkiness. with a heavy beer like a stout or porter, the heaviness will mask this and a lot of time you won't notice it. but with a beer like coors or corona, its obvious.
most beer isn't stored in sunlight so that is really not an issue.
as for cans, they are lined with a chemical called bpa. you can't taste it, but it can leach, and its toxic. so bottles are better, but they are more expensive for manufacturers.
don't know about the air issue. interestingly, imports use what are called crown caps, while the u.s. uses screw tops. don't know if there is an air advantage but of course air leakage is not good.
Unfortunately in all of these mega supermarkets (Publix, Safeway, Target, Wal-mart ect.) w/ the over head skylights or roof windows, they're still getting sun exposure. A lot of labs that store reagents/solvents in amber vials have 2 different shelf life's for one's stored on countertops and one's stored in cabinets and other's stored in refrigerators and freezers b/c the degradation of the chemicals is different. You can take the same exact reagent and store it in an amber vial and see the degradation difference from different storage units (mentioned above). I've had to do this at my old lab, you'll see a ton of fragmentation of a reagent and "new" combinations of compounds due to this degradation.
I would be willing to bet that most who feel this way would not be able to tell the difference in a blind taste test. I believe this is more of an issue between the ears than on the taste buds.
Not necessarily true. The folks who make Heady Topper strongly encourage drinking directly from the can.
Yep. The most skunky beer I can remember buying (other than a Corona w/out lime) was a nut brown ale with a clear bottle from Publix. LIke an idiot I bought the one on the front of the shelf that had been fully exposed. Next time I'll see if they sell it in a can or buy a 12pack where the cardboard has blocked the light.
This is for aesthetics. If you pour Heady Topper into a glass, you see the residue.
its beer, not reagents. don't make this more complicated than it really is.
the only thing active in the beer is maybe some leftover yeast or bacteria, but only in microbrews and not the mass-commercialized pasteurized beers.
that said, if you buy some unusual beer at publix that no one else buys, yeah you might get some that are 2-3 years old, and therefore skunky. I used to stock the yogurt aisle at Winn Dixie when i was in high school and if you reached all the way to the back you might find a yogurt that was 2-3 years out of date.
Reagents and solvents are just mixtures of chemicals. What do you think beer is made up of and fermentation is? It's not complicated to me, in fact it's quite basic and simple.
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What? Of course there's sediment in most good beers. It has nothing to do with trying to hide that from people.
I'm sure they have environmental reasons as well, but the resins from Heady Topper, especially an older can, are pretty significant and not attractive. They even mention it on the can.
beer is mostly water, alcohol, some unfermented sugars, and trace amounts of yeast and bacteria.
during fermentation, yeast is a reagent but after the beer is bottled its considered an impurity, except for unfiltered beers like hefe weizens. bacteria i guess could be considered an unintended reagent but except for some rare open air fermented beers like Chimay its considered an impurity at all stages of the process.
not sure what solvents you have in your beer that get affected by sunlight. do you mean water? sure, the wort is a soultion of water and malted barley, but water is not photo-reactive. aside from water, i wouldn't want any solvents in my beer.
My point is, when you mix chemicals or compounds (water and alcohol are compounds) you get a reaction, fermentation is a type of reaction that can be effected by heat and heat can come from any form of light exposure. When you mix these things together you get more reactions and again, heat/light is a catalyst used in a reaction or can cause unwanted reactions.
Solvents can be effected by the same issue, heat/light exposure can cause evaporation and recombination with any impurities w/in the container.
This. If a glass is available, I prefer to drink my beer out of a glass. For the same reasons as drinking wine out of a glass instead of the bottle.
The 2 biggest enemies of beer are heat and sunlight, assuming it has been bottled/canned properly.
