BEER CANS VS BOTTLES | 3 FACTS ABOUT CANNED BEER
December 12, 2017 By Josh Counsil in Beer News, Brewing on Beer Cans vs Bottles | 3 Facts about Canned Beer
If you’re anything like me, you’re an idiot. And idiots believe anything their Uncle Charlie tells ’em. Like the time Charlie and I drank at my cousin’s wedding all night until the break of dawn. Between bouts of unconsciousness on that trampoline, I was privy to Charlie’s rants about canned beer. He only drinks bottles. Green bottles, specifically. Charlie’s rants about beer cans vs bottles impregnated my impressionable college mind so deeply and perversely that I was terrified when we decided to pursue our first canned beer, Extra BIG-ASS Beer – Oktoberfest style lager (and look out for cans of our Tom Waits for No One – stout in winter 2018). As it turns out, Charlie’s canned beer belief system is as fragile as the green bottles he drinks from. Here are 3 facts about canned beer you and Charlie should know... Not that Charlie will read them. He believes the internet is a Mayan conspiracy.
1. Beer cans are more recyclable.
Note: beer cans are only good for the environment when stacked properly.
Everything is bad for the environment, including this blog post. But aluminum is the most recyclable material
on the planet. In fact, the energy consumed to make one fresh can equals the energy used to make 20 recycled ones. Also, aluminum can be recycled indefinitely, and its lower density makes it cheaper to ship. Take that, glass. (Note that aluminum’s footprint to produce rather than recycle is quite big, so be sure to recycle those cans.)
2. Beer cans do not make the beer taste metallic.
There is a neat lining on the inside of every beer can that prevents corrosive beer from ever coming into contact with aluminum. “But Josh, I’ve definitely tasted metallic or tinny canned beer before.” Listen, Charlie, I’ve had enough of your shit. That flavour is probably the metal can sitting right beneath your nose, your primary flavour picker upper, as you drink. Pour your beer in a glass and taste again. If it’s still metallic, it’s likely an off-flavour from the brewing process: incorrect water profiles, yeast health issues, or brewery tank wear.
3. Beer cans keep the beer fresher and tastier.
Beer cans are as fresh as Johnny’s many Lil’ Wayne tees.
Unlike bottled beer, canned beer is airtight. Nothing kills the flavour of a beer easier than oxidation. Ever cracked a beer, nodded off, and then tasted it the next day? Yes, Charlie, I know this is a daily occurrence for you. Oxidized beer, or “flat beer”, has little to no carbon dioxide and therefore no body. It also typically tastes bad, perhaps like cardboard. Also, unlike bottles, beer cans do not allow UV rays to enter the vessel. Ever hada skunky tasting beer? UV rays from light sources can interact with a chemical component of hops to produce 3-methyl-2-butene-1-thiol, which is not unlike the sulfur (thiols) present in a skunk’s secretion. Green and clear bottles are especially ineffective for preventing UV penetration.
There you have it. Scientific evidence that canned beer is vastly superior in every way to bottled beer. Oh, and we’re happy to announce our first bottled beer, bourbon-barrel-aged Mississippi Goddam American barleywine. September 19, 2017 By Josh Counsil in Survey 6
Survey Feedback Results
Welcome to our semiannual anonymous feedback survey, where the chip on our shoulder translates to a need for validation from our fans. This post highlights some of the more interesting feedback we thought was worth addressing (the survey questions can be found here). Let’s get started with feedback about our beer.
Experimental, eccentric, untrue to style. That’s been a mantra of ours from the beginning. And most folks seem to enjoy it. But there is a dedicated base who are tired of our gimmicky shit. What’s a matter, pal, you don’t want a mixed-fermentation sour ale with Oaxacan chocolate and Yoo-hoo? I’m just joshin’ ya. We understand that people want us to nail a few traditional styles rather than constantly trying new things. We have a few traditional styles on deck: a milk stout, a cream ale, the return of our Oktoberfest, and perhaps our first IPA. We’ve also got a lot more crazy shit, too. Mixed fermentation ales, white stouts, coconut beers, and myriad others to appease you weirdos who like us. We’re robots. We like to experiment.
About 27% of the survey responses indicate the quality of beer is okay. We get it. We’ve had some incidents in the past, like our American wild beer (we wish we could take that back). Moving forward, we’re continuously invest- ing into tighter quality control and better systems:
• We now have a dedicated QA/QC and yeast microbiologist (and another in training) who we sent to Siebel training in Montreal for QA/QC.
• We’re building an onsite laboratory for yeast quality testing.
• We’ve got a pile of brewery refurbishments scheduled for the fall and winter, such as a new chiller installation.
Many of the survey complaints regarding quality specifically pertained to consistency. For example, some folks did not like our various iterations of the Burban Legend (American pale ale), or they don’t like that our beers sometimes change batch to batch. Changing recipes slightly batch to batch is just the way we like to do things. For example, the Burban Legend uses a lot less caramel malt now than it did two years ago when we opened be- cause, well, our tastes have changed with time.
Isn’t that funny? A craft beer crowd is demanding lower alcohol beers. There was a period in the late spring when the lightest beer we had on tap was 5.7% ABV. Our staff nicknamed that era the “face-melter”. We had to cut off more regular patrons than ever before. We got the message. We’re trying to brew lower alcohol beers.
Wow. You guys want canned and bottled beer. Well, watch out for some special fall releases... TAPROOM/GASTROTURF
23% of the total survey respondents requested more tables at our location. This is in the works. That’s all I have to say about that.
We just added sparkling water to our menu, but it seems folks want more nonalcoholic options. Plus, more ciders, more guest beers, more wine and more types of alcohol. Well, folks, I can tell you with confidence most of those will not be happening. We are a brewery, first and foremost. We are not going to bring in more wine because we only sell about 2 glasses per day. We tried selling cold-brewed coffee on tap, but it sold much, much slower than any beer or cider. And as for more alcoholic options – not a chance. We don’t want to be a whiskey bar. Our bathrooms are stinky enough.
Regarding events, there was lots of good feedback for Goodwill Bot (charity Mondays), Silent Reading, Just Vorlaufs! (outdoor stand-up comedy), Robie Scope (outdoor movie Sundays) and GRB Tiny Pub Concerts (live music). Don’t worry, folks; these events aren’t going anywhere.
We get it. You don’t like our stupid videos, stupid inside jokes, stupid Smash Mouth gags or stupid April Fool’s Day pranks. Also, very few respondents knew that our beers are gluten-reduced, that every Tuesday we release a test “BetaBrew” batch, or any other important advertising points that actually bring in money. So I suppose the Yelp salespeople who call here weekly are right: social media doesn’t sell. Time to invest in table tents and wing night.
So, how about it? Anything else we should know?
Oh, and congrats to Lianne L. for winning the $50 gift card. Though based on your survey feedback, you won’t be using it.