I brought a full keg of Basil Saison to a festival about 400 miles north. Returned with maybe 1-2 gallons. The flavor and aroma was pretty high at the festival, but is noticeably more subdued today, four days later.
Could the drive with all the sloshing and bumping cause the fine aromatics to go into the headspace co2? Anybody else notice a similar effect?
This wouldn’t be limited to basil. Hop aromas could be affected as well. I’m not used to taking kegs on such a long journey after draining 3-4 gallons.
This beer in particular would normally get bottle conditioned, but bottling to pour at this festival is pointless.