It’s become popular for characters in TV and movies to drink craft beer. It always bothers me how drinking craft beer is portrayed. The actors and actresses tend to leave the beer in the bottle and swig it hap hazardously in short bursts. They hold the bottle near the mouth, jerk the bottle up to the mouth, take a quick sip, and jerk it back down very quickly. You can hear the beer being jerked around in the process. In other words, they don’t seem to be enjoying the beer. They drink it more like a college frat boy might.
If there are any movie directors, actors or actresses reading this, here are some tips for a better portrayal of drinking craft beer.
pour the beer in a glass.
let it breathe.
smell it. breathe in through the nose while taking a sip.
I agree with tommymorris - they say we taste with our noses; that most of what we perceive as being a flavor on our pallets is actually a sensation that began with our sense of smell and the aroma of what is being introduced into our mouth.
My son, who is also a craft beer nut, has no issue enjoying a beer from the bottle, or can as it were. I, however, insist he drink any of my craft beers from a glass and to drink it any other way will be cause of him getting kicked off my will!
I think there should be a law about drinking a craft beer from anything else but a glass! I also think the newly introduced can thing is not only a cost saving measure, it also caters to the folks who don’t have the ambition to dirty a glass.
I agree beer should be enjoyed in a glass or mug. Keep in mind, the entertainment industry is trying to appear hip and in sync with the times. Just seeing a glass of beer doesn’t show how hip they are.
In the industry, cans offer several advantages over bottles. Cost, weight, better storage like due to no possibility of getting light struck and the what I always thought the best reason was it gives you access to the fisherman market. Glass isn’t allowed in state parks (in Iowa at least).
I always pour my Heady Topper into a glass. I’m convinced that whole “Drink from the can” business is just a clever way of hiding how hideous the beer is.
Yesterday, I purchased — via drive-up — a Bourbon Barrel aged Imperial Stout brewed by my local brewery. After aging for 15 months, the beer was loaded with a mix of Bramble Berries, Raspberries and Blackberries, then rested on Madagascar Vanilla beans. The stout was sold in cans, but you can bet that beer will be enjoyed today from a glass!
I think cans are a cheep way of getting beer into the hands of the consumer.
Also a good way to preserve flavor and aroma in hoppy beers. It’s no coincidence that the hazy beer wave has been concurrent with a resurgence of craft beer in cans.
That’s an interesting observation, BM. I never considered it, but you might be on to something. I made an assumption that hazy beers were packaged in cans because - as I said - it’s cheep. You’re suggesting a can preserves flavor and aroma. Help me to understand that. How would an aluminum can help preserve flavor and aroma?
I could be wrong here… But
It seems to me the oxygen exposure with bottling would be about the same as canning. I believe as far as the quality of the beer in the package it’s more about light exposure - preventing light-struck beer “skunking” by canning, which eliminates 100% of light, which can’t be achieved even with a brown bottle. From a vendor’s standpoint though is the equally important factor of cost - bottles weigh significantly more than cans and shipping a truck load of cans costs the seller less than shipping the same liquid volume in bottles.
If someone can give more information on how it is that there’s more chance for dissolved oxygen with bottling versus canning I’d be interested in that explanation.
lol this. watching people get so emotionally involved and opinionated from watching films based on a historical time and place, i really feel the need to say to them “You know that this isn’t real right?”
(and I completely agree with B&B on this, it’s as jarring as having a 1990s car in a show that is set in 1973. Although to be fair on Life on Mars, and without wanting to get too much into spoilers, the nature of its time-travelling thing means that some of the historical anachronisms are deliberate.
There’s no excuse for having the wrong brewery for an area though.
“I am no expert, but I think bottle caps let in more oxygen over time than can lids.” - -
This I won’t dispute - I believe it definitely can be true that you can get some oxygen creep through a cap over time. I was just wondering about the thought of any significant difference in oxygen uptake at the time of packaging - bottle versus canning.
The standard professional macro brewery bottle fill is a double vacuum/ purge cycle. Where as the standard can fill is a purged counter pressure. They are similar in terms of TPO, but the bottle is lower. However the cap leaks much faster than the can. I’m taking real breweries, not your local “commercial” craft beer.
I guess I’m really confused. How can a bottle cap “leak oxygen” into a bottle when the bottle has pressure inside? That makes absolutely no sense and is not logical. Further, if the can would “leak”, one would know it when the bottle is opened; a person would not hear that escape of the CO2 escaping from the bottle. So, if I open a bottle or can that is not pressurized with carbonation, I’m assuming the beer is flat.
