LostHopper
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- Sep 3, 2014
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It is a standard recommendation to drink hop-forward beers as fresh as possible. I'm guessing that most home brewers are already drinking fresher beer than folks buying commercial beer off the shelf.
When using reasonable brewing techniques that minimize oxygen exposure (purged kegs, closed transfer, etc) how long do you consider a kegged beer to be considered "Fresh"?
2 weeks?
4 weeks?
8 weeks?
Is it a shorter time for NEIPAs vs a traditional West Coast pale ale or IPA?
What about a hoppy lager?
When using reasonable brewing techniques that minimize oxygen exposure (purged kegs, closed transfer, etc) how long do you consider a kegged beer to be considered "Fresh"?
2 weeks?
4 weeks?
8 weeks?
Is it a shorter time for NEIPAs vs a traditional West Coast pale ale or IPA?
What about a hoppy lager?