The Bar Towel

why would they explode, are they infected? it says they refermented, but they wouldnt have much yeast in them to begin with would they, as it's part beer and part soda?

GtownRandy wrote:why would they explode, are they infected? it says they refermented, but they wouldnt have much yeast in them to begin with would they, as it's part beer and part soda?

it's very possible the added soda and the presents of yeast would continue to eat the sugars, especially if they are sitting in a room temp. Ideally the cans should be pasteurized to stop the active yeast. These should not explode if they are in a fridge until you open them, but it's very possible some people might not refrigerate their beer all the time.

This is too bad - I heard the radler is the bomb.

last year i made my own blood orange radler by mixing half lager and half san pellegrino blood orange beverage. turned out good, and that way you can use a good quality beer base. also can add an ounce of vodka to fortify it back up to 5%

The convenient solution is Schoffenhofer Grapefruit, a 50/50 blend of real juice and Hefeweizen (unfiltered German wheat beer).

I do NOT recommend that Stiegl Radler crap, made with their 'Goldbrau' and 60% 'fruit soda' (hence sugar) and it really tastes like those nasty cheap old candy suckers they used to sell in bunches at supermarkets.

I want to try a fresh blend using Weizen (or Vienna Lager) and fresh-squeezed GF, that sounds damn good (and even using organic fruit it's probably about the same cost for more volume*.)
^ Radical Radler.

* The 'tax for booze' equation does not add up on low-ABV LCBO product pricing does it? They really need to learn how to subtract...

Wouldn't have expected cans of pop to 'pop'.

I can imagine the current big hipster trend to infected beers will lead to some interesting times in the LCBO warehouse. That is, I guess, if some of these sours can actually pass the lab tests.

Are beers described as 'infected' if they are intentionally cultured with a souring or funkifying bacteria?

I always thought that was defined by intent.

Belgian wrote:Are beers described as 'infected' if they are intentionally cultured with a souring or funkifying bacteria?

I always thought that was defined by intent.

Yeah, you would probably be right. I guess another way of looking at it is that if one of my beers was unintentionally infected, I would probably still try and drink it. I can't really bring myself to drink an infected beer from someone else, intentional or not.

To each their own, but I really can't wait for this fad to pass. Its starting to push out drinkable beers in too many bars. We just won those taps back from the macros and now this! On the other hand, I guess we should dread what it will be replaced with...

Know what you mean. Case in point: I had a not-bad Flemish sour brewed by Trafalgar, I was tempted to drink it because it theoretically can't kill you.

^ My most memorable OCB experience was the mixed OCB pack #2 containing what would have been "Trafalgar Irish Ale" except it was far more like a flemish sour ale.

Vinegar-like and a gusher...