Slack grain is caused by an increase in moisture content after malting. Levels above 6% are deemed unsuitable. Reduced enzymatic action and a change in the grain's husk impacting its milling characteristics are the main symptoms of slack malt.
I'm guessing the vacuum sealing obviated any...
The thing I find most surprising about the merger is that it is only worth 106 billion dollars. It seems that Anheuser-Busch InBev SAB Miller would be worth more than that. Compared to the pharmaceutical industry, that's chump change.