We regularly use formal sensory-analysis to evaluate our beer for quality issues. We also use it to decide whether to switch to cans!
Heat makes all the bad beer things happen faster...a lot faster. And by heat we mean: room temperature!
Light causes hop compounds to skunk - that's generally a bad thing, unless you like the smell of skunk (which a lot of people do)
Your favorite Hazy IPA is about as perishable as milk. That's why we think small & local is the future of craft beer.
#commentary #our philosophy #beer101