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I'm actually super curious about that too, as far as I know pathogens cant live in beer, so I don't know how it can go bad. I wonder though if local brewery's

I'm actually super curious about that too, as far as I know pathogens cant live in beer, so I don't know how it can go bad. I wonder though if local brewery's or more artigianale brewing processes are different and maybe could be a bit riskier ?

vel0city 2y ago
> pathogens cant live in beer Depending on the beer there might be live yeasts in it. Beers can still go bad. Not always from a "not safe to consume" but often at least a "not going to taste very good anymore" kind of thing. Beers will end up oxidizing, the stuff in the beer will degrade over time, etc. Not all beers age well, some need to be had within a certain period of freshness. Generally I prefer a "born-on" date for beer.
- bilekas 2y ago
  A born date is a nice idea actually, they do it for wines so it would transfer easily. When you say beeds end up oxidizing, could this kind of activity cause maybe a reaction to say an aluminium can for example ?
  - vel0city 2y ago
    Most aluminum cans have a plastic lining inside of the can. Assuming the lining was undamaged and applied properly, it should prevent the beer from reacting with the can for a long while. Usually, the oxidization is with the oxygen which was already dissolved in the beer during brewing (important to have some for fermentation) but depending on ingredients oxidization can happen without the presence of molecular oxygen.
theptip 2y ago
Plenty of undesirable stuff can live in beer. Brettanomyces will make your beer taste phenolic. Lactic Acid Bacteria will sour it (Lactobacillus and Pediococcus are two common contaminants). Oxygenation will gradually make the beer taste like cardboard. Hop aromatics degrade rapidly, heavily hopped beers are best within a month of brewing. Very few beers get better over time (generally sours and stouts), most are beginning to degrade immediately and fall off a cliff within a year.
- TrueSlacker0 2y ago
  undesirable yes, but it wont be life threatening. Also as you probably already know brett, lacto and pedio are desirable sometimes.
maxerickson 2y ago
Craft brewers that aren't doing it as a hobby are using industrial process controls and working for a highly repeatable flavor. The flavor going off is the main concern with beer.

vel0city 2y ago

> pathogens cant live in beer Depending on the beer there might be live yeasts in it. Beers can still go bad. Not always from a "not safe to consume" but often at least a "not going to taste very good anymore" kind of thing. Beers will end up oxidizing, the stuff in the beer will degrade over time, etc. Not all beers age well, some need to be had within a certain period of freshness. Generally I prefer a "born-on" date for beer.

bilekas 2y ago
A born date is a nice idea actually, they do it for wines so it would transfer easily. When you say beeds end up oxidizing, could this kind of activity cause maybe a reaction to say an aluminium can for example ?
- vel0city 2y ago
  Most aluminum cans have a plastic lining inside of the can. Assuming the lining was undamaged and applied properly, it should prevent the beer from reacting with the can for a long while. Usually, the oxidization is with the oxygen which was already dissolved in the beer during brewing (important to have some for fermentation) but depending on ingredients oxidization can happen without the presence of molecular oxygen.

theptip 2y ago

Plenty of undesirable stuff can live in beer. Brettanomyces will make your beer taste phenolic. Lactic Acid Bacteria will sour it (Lactobacillus and Pediococcus are two common contaminants). Oxygenation will gradually make the beer taste like cardboard. Hop aromatics degrade rapidly, heavily hopped beers are best within a month of brewing. Very few beers get better over time (generally sours and stouts), most are beginning to degrade immediately and fall off a cliff within a year.

TrueSlacker0 2y ago
undesirable yes, but it wont be life threatening. Also as you probably already know brett, lacto and pedio are desirable sometimes.

maxerickson 2y ago

Craft brewers that aren't doing it as a hobby are using industrial process controls and working for a highly repeatable flavor. The flavor going off is the main concern with beer.