TOPIC:

"donnchadhc":2sdjvjgb wrote: Bradleys on North Main Street is the offie of choice for good quality beers in Cork.

I know what you mean by the Blackrock Stout and the herby tinge, it can be a bit hit and miss if its not fresh, but get it fresh and you won't be disappointed! I take this as a good sign, because it means the stout is "natural" (for want of a better word) and not full of preservatives.[/quote:2sdjvjgb]

Yeast is a natural preservative that can scrub oxygen and prevent oxygenation in the bottle, though. Not all "preservatives" are bad.


Adam

"Biertourist":2q5xi1mg wrote:

"donnchadhc":2q5xi1mg wrote: Bradleys on North Main Street is the offie of choice for good quality beers in Cork.

I know what you mean by the Blackrock Stout and the herby tinge, it can be a bit hit and miss if its not fresh, but get it fresh and you won't be disappointed! I take this as a good sign, because it means the stout is "natural" (for want of a better word) and not full of preservatives.[/quote:2q5xi1mg]

Yeast is a natural preservative that can scrub oxygen and prevent oxygenation in the bottle, though. Not all "preservatives" are bad.


Adam[/quote:2q5xi1mg]

Come on, you know what I mean.

"donnchadhc":2bkfebmw wrote:

"Biertourist":2bkfebmw wrote:

"donnchadhc":2bkfebmw wrote: Bradleys on North Main Street is the offie of choice for good quality beers in Cork.

I know what you mean by the Blackrock Stout and the herby tinge, it can be a bit hit and miss if its not fresh, but get it fresh and you won't be disappointed! I take this as a good sign, because it means the stout is "natural" (for want of a better word) and not full of preservatives.[/quote:2bkfebmw]

Yeast is a natural preservative that can scrub oxygen and prevent oxygenation in the bottle, though. Not all "preservatives" are bad.


Adam[/quote:2bkfebmw]

Come on, you know what I mean.[/quote:2bkfebmw]


Of course I do. I just think more Irish Micro's could use a little nudging towards bottle conditioning. -I agree it's risky business because "Sean Pintglass" doesn't want yeast sediment in his beer, although "Eammon BeerGeek" might appreciate it.

I'm ok with filtered beer as long as the stock moves fast enough that it's sold within 5 or 6 months. If these beers are going to be around more than 6 months after sale, bottle conditioning is important. (And today most seem to have a "best by" date of 12 months after production from what I can tell.)

(Long-stemmed double evacuation bottle fillers can reduce the O2 introduced to minimal levels which should allow a 12 month stable shelf life, but these 2 head and 4 head bottle fillers that are often used introduce MANY orders of magnitude more O2 and will lead to the short shelf lives that we're seeing.)

Adam