Draught Beer Problems

Whenever I go out to a bar, or growler filling station, I always give the brewer the benefit of the doubt that their beer is well made. Even if I don’t particularly have a good track record with a specific brewery, I feel that the beer-unknown or an old favorite-is one that will meet certain standards from the production to my glass.

I would assume that we have all experienced that pint that was just not right. I know the enjoyment of a beer is a combination of many factors; mood, environment, and service to name a few. But there are times when everything you get makes you wonder… “Is this really how it’s supposed to taste?” Maybe, but there are other avenues to consider before you just write off a particular beer or brewery forever.

Depending on the flavors you sense, you could possibly find issues with old and dirty beer lines.

A lot of these issues are avoidable if the company knows what to look for or if they conduct regular maintenance of their equipment. While some states have laws stating the lines are to be cleaned every two weeks, others don’t. In some states, it’s the bars responsibility to assure the lines are clean. In others, the distributors. But even with regular cleaning, improper service can cause issues in the flavor of your beer.

One of my biggest peeves while out drinking, (when I can see the beer poured), is watching the faucet touch the glass and then proceeding to be dipped into the beer. While there may not be issues immediately that’s an unhygenic practice and promotes the growth of bacteria; namely Pediococcus and Lactobacillus.

Pediococcus is typically the bacteria that is associated with a buttery or butterscotch flavor in draught beer, known as diacetyl. Lactobacillus, on the other hand, typically produces sour & acidic flavors in your beer.

There is another source of bacteria that can sour draught beer, Acetobactor. The difference in life cycle between acetobactor  and the two above mentioned bacteria, is that acetobactor is an aerobic bacteria. While Lactobacillus & Pediococcus are both anaerobic.

Acetobactor grows in disgusting conditions to begin with. So other than the effects it has on the beer, it’s not something a company would want in their draught lines. The main places that acetobactor is found are dirty drains, spill trays, bar tops, & used bar rags… which then make their way onto faucets… and into your beer, through a number of methods.

I’ve had people ask me before, I’ve even contemplated this myself; Should we tell someone that their beers lines are possibly dirty? Should we send the beer back?

Before, I was not sure. Maybe I was scared of something… I don’t know, but you should never be afraid to send a beer back and tell them about the issue you are experiencing. It can help prevent the problem in the future and some may be excited to hear about it. It could be an issue they had no idea about… But that brings up a whole different set of issues. Though, that more than likely falls on the establishment’s policies.

There are other things that can go wrong with beer and not everything comes from the point of consumption. These are just a few of the common issues you might, (hopefully not), experience. But if you do, you might want to ask how often the beer lines, faucets, & couplers are disassembled and cleaned.

Cheers!

Draught Beer Problems

The Session: The Beer Book That Isn’t Written

It’s been a while since I’ve posted here. 2013 was a pretty good year on my blog but 2014 was a total wash. What happened? Who knows. A lot of incomplete stories I told from the experiences I lived but what became of them?

2014 was a great year in beer for me, & 2015 looks like it should shape up quite a bit better. Really, only time will tell but the story needs to start somewhere. Where is that you might ask? Within the pages of the newest book… that isn’t written.

The book doesn’t have a name. It doesn’t even have a single topic. The only common thread is beer. It’s more about what is missing from our community. But this causes a few issues. What is missing for me, may not be missing for you. How is that possible? A story about community that isn’t equal across the board? Sounds about like life.

In the pages of my chapter in this book, one thing I find that is missing is the common thread between beers.

What exactly do I mean? We all share the same love for beer; just at varying degrees. Even a beer that would be considered technically or stylistically bad is loved by someone. Beers that were once considered the best in the portfolio are looked at as overrated. What happened?

Have we forgotten what beer was like? The constant evolution of styles and ingredients have lead to the same in the beers we drink. If we can remember their roots, we will not get lost in the world as some have. Though, forgetting where these new and improved beers originated has created a gap that a certain percentage of us see, while the majority of the community doesn’t even realize that it exist. Eliminating the thread between past and present.

I feel that the major craft breweries have noticed this too; getting back to their roots. One thing I predicted for 2015, which we will see if it comes to pass in the next 12 months, seems to already be getting it’s feet off the ground.

While everyone is still trying to get their hands on rare and exotic beers or those brewed with ingredients of the same vein, a few of the more popular craft breweries are taking a step back. They are taking what some might consider a huge risk. They are adding classic, even historic, beer styles to their catalog; Porters & Pilsners.

Unnecessary risk? Basic innovation? With the stigma of lagers in our world, and the track record of lagers that were added to portfolios in the past, only those who study and understand beer styles would be likely candidates to initially flock to try these beers… while the uninitiated may pass over them because there is nothing magical about the beers. By holding onto the common beer threads, we can rediscover the passion and ingenuity that sparked the revolution we see today.

So what is this beer book that isn’t written about? What is my chapter within the text or maybe even just a single volume about? The past, present, & future of beer? The missing link in our community? Or the need to sit back, and relax, while we appreciate what simplicity can bring us…

Cheers!

The Session: The Beer Book That Isn’t Written