God Emporer BillyBrew

Recipes 

Why do you guys think that certain beer escape the curse of the clear or green bottles? Grolsch, Heineken, Tsingtao all taste dang near exactly the same to me. But I feel like Samuel Smith's beer taste is preserved somewhat. Their Nut Brown, Oatmeal Stout, and Winter Welcome all have distinct and consistent tastes. Same for Newcastle. Do you think the importer does a better job of keeping them away from light? While typing this I realized that the first beers I mentioned are all in green bottles, while the latter are all in clear. Wonder if that makes a difference?

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Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

Alembic

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What I would like to know is why does Heineken and Co. package their beer in green bottles when we all know that light will skunk them!?

Do any of you remember a Miller ad way back when that was saying that they were above the competion of something because they put their beer in clear bottles so you could, their argument was, see the beer? It cracks me up!

God Emporer BillyBrew

Recipes 

Yeah, I've always wondered about that also. I've read somewhere, maybe on this forum, where someone asked, "do you think Heineken want's their beer to taste skunky?"

I'm thinking that apparently, they do. These guys must be drinking skunky beer!

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Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

Chairman Cheyco

Recipes 

I have heard that corona exposes their beer to the sun before putting it in cans so it still has that authentic taste. What a bunch of wankers, I hate that sh!t.

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Once the wind has been broken, it cannot be fixed.

david_42

Recipes 

Heineken in cans has a very different flavor. There is always the possibility that someone in the mass market distribution chain really cares about beer and treats it properly.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

RichBrewer

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There is no denying that skunky flavor in Corona is there?

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Cheers,
Rich

BrewBrothaRick

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Now that you mention it, yeah they do taste the same.
Grolsch bottles are cool though.

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Planning: American Pale Ale
Primary: Empty
Secondary: Empty
Secondary#2: #7 Cherry Wheat
Conditioning: #6 Newcastle (best batch ever so far)
Store Bought: Chinese Harbin Lager

boo boo

Recipes 

The thing is they are imports and are standing around longer before being shipped here and consumed. Domestic usually don't have the shipping times that imports do.

sheephrdr

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Ive enjoyed Grolsch in the past and have bought it for the bottles but the last bottle I had was definately skunked.

casebrew

Recipes 

My reading on skunkiness is that it is caused by VISIBLE light, in the blue/green color, so green bottles let it skunk. Corona is skunked in their clear bottles, so they always picture it being served in the bottle, so you don't smell as much skunkiness. Then, they also push lime slices, so as to cover up the skunk smell even more so. Notice that Corona boxes don't even have hand holds to lett he light in?...I've read that some brewers actually run their swill through clear lines surronded by lights to skunk it on purpose. Seems they think Americans LIKE skunk. Heineken is put into brown bottles for Eupoean sales. Also, much beer is bottled here under liscence, and may be skunked on purpose, and not imported at all.

My hypothesis is that dark beers don't let the light penetrate as much, and therefore don't skunk as much- Newcastles, Dos Equis, etc., unless the roasted grains do some other chemistry?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"