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joel4482 · 05-02-2011, 05:29 AM

I just spent 9 dollars on a bottle of Imperial IPA (Not trying to bash any specific brewery because all are equally responsible). Start drinking and it is oxidized. This is why I love homebrew because if it is too old it is my own fault for not drinking it fast enough. I would much rather spend the 9 dollars toward brewing some homebrew than gamble on buying an expensive bottle and having it be terrible.

mcaple1 · 05-02-2011, 05:36 AM

how would it oxidize over time? confused...was the cap on tight?

Schnitzengiggle · 05-02-2011, 05:45 AM

Quote:

Originally Posted by joel4482

I just spent 9 dollars on a bottle of Imperial IPA (Not trying to bash any specific brewery because all are equally responsible). Start drinking and it is oxidized. This is why I love homebrew because if it is too old it is my own fault for not drinking it fast enough. I would much rather spend the 9 dollars toward brewing some homebrew than gamble on buying an expensive bottle and having it be terrible.

So you have an extremley refined palette, or you are perceiving another off-flavor in the beer as oxidation, or something else is aloof.

I would say that most commercial breweries go above and beyond to reduce spoilage, and customer dissatisfaction, one of the reasons they put a born on, or freshness date on their bottles.

Some beers such as frambois, and other lambics, are aged for years sometimes before bottling, others while in the bottle.

Low ABV beers are meant o be drank while they are young, and most brewres know this, while big beers must be aged for long periods of time. So I think oxidation, especially when coming from a commercial/ micro/ larger brewery do their best to reduce trivial problems such as oxidation.

Not sayin you ain't correct, just sayin it is unlikely. EDIT: Regardless of where you are employed

Cheers!

joel4482 · 05-02-2011, 05:46 AM

Quote:

Originally Posted by mcaple1

how would it oxidize over time? confused...was the cap on tight?

It was a cork and tight as hell. All beer oxidizes over time. I have become a little more sensitive to oxidation since I work at a brewery and have to taste oxidized beer on a weekly basis. Stronger/unfiltered beers generally age better because most have a little yeast still in them to eat up some oxygen. The cause of my beer was most likely being old.

Schnitzengiggle · 05-02-2011, 05:48 AM

Review revised post.

effigyoffaith · 05-02-2011, 12:24 PM

I find a lot of IPA i purchase bottled are terribly skunked.

**brettwasbtd** · 05-02-2011, 12:49 PM

Its really due to the storage conditions and handling at the store you buy from. I go and pick out singles at the local Total Wine & More store. Unfortunately, you never know how long a bottle has been sitting on the shelve. I find that the IPA's I get there are hit and miss on freshness. Im sure this is just due to the time the beers sit on the shelves at 70 degrees with some light getting in.

remilard · 05-02-2011, 01:05 PM

Quote:

Originally Posted by mcaple1

how would it oxidize over time? confused...was the cap on tight?

Oxidation does not require molecular oxygen in the package, it just requires oxidized particles that can give up their oxygen, and all beers have these. At that point there are multiple pathways via which trans-2-nonenal or other flavor negative compounds can form. See, eg, Principles of Brewing Science (Fix).

It's not at all rare to buy a commercial beer off the shelf that is displaying oxidation. It is very common to drink homebrew that does.

That said, it's pretty easy to buy fresh commercial beer. Caveat Emptor.

**kpr121** · 05-02-2011, 01:19 PM

I have started not buying IPAs at the store for this particular reason, especially if it is not totally clear/obvious when the beer was brewed. The hop flavor and aroma is noticibly different between fresh beer and one thats been sitting on the shelf for a few months.

9 bucks could get you close to a pound of hops. Then brew your own double IPA!

ReefkprZ · 05-02-2011, 01:27 PM

my Rye IPA has been in bottles for several months, and it tastes better every time I drink it. but my home brews are stored at 55F in the dark.