Who said drinking beer could be hazardous to your health?

[SandyPGravel]

Wisconsin brewery recalls bottled beer over explosion risk

A Milwaukee brewery issued a voluntary recall last week over concerns that one of its bottled beers might explode.

Lakefront Brewery said one of its newest libations, My Turn Junk, a cherry kettle sour, was perfectly safe to drink, but might blow up before customers get a chance to guzzle it down.

The reason is because wild yeast in the beer, from the cherries it was brewed with, continues to ferment after bottling, which causes carbon dioxide to build up pressure.

 

[klpca]

Wisconsin brewery recalls bottled beer over explosion risk

A Milwaukee brewery issued a voluntary recall last week over concerns that one of its bottled beers might explode.

Lakefront Brewery said one of its newest libations, My Turn Junk, a cherry kettle sour, was perfectly safe to drink, but might blow up before customers get a chance to guzzle it down.

The reason is because wild yeast in the beer, from the cherries it was brewed with, continues to ferment after bottling, which causes carbon dioxide to build up pressure.

Have a party instead of a recall!

 

[bluehende]

A little wild fermentation on top a kettle sour sounds delicious. The only problem is having to clean the ceiling after opening. Ask me how I know?

 

[SmithOp]

Fruit does not belong in beer, I will not drink it.


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[WVBaker]

I see a challenge coming on.

 

[bluehende]

Fruit does not belong in beer, I will not drink it.


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I agree except for a kettle sour. I do like a sour fruit put in a sour. Cherries on the other hand almost make it taste like cough syrup.

 

[PigsDad]

Fruit does not belong in beer, I will not drink it.

One could argue a sour is not beer.

Kurt

 

[BJRSanDiego]

Apparently wild yeasts can be both a boon and a bane for beer producers. If wild yeast unintentionally gets into a beer and it is not stored at refrigerated conditions, the yeast becomes active and takes whatever sugar there is and converts it to alcohol. That leaves a somewhat sour unpleasant beer. The wild yeast is often much more vigorous than the brewer's yeast.

I bought a local IPA (Hanger 24, Betty IPA) and had that problem. They were very nice about correcting their problem and dropped off replacement beer (that was very good). j

My Dad dabbled in home brewing. He used baker's yeast. It is kind of like dynamite - - super vigorous action. If he prematurely capped the beer, it would blow up. Sometimes one bottom would trigger a chain reaction and a half-dozen bottles would be flowing across the floor of our basement - - much to my mother's chagrin. But, I would think that with a modern beer and brewing methods, that the residual yeast would be filtered or centrifuged out. So it is a bit surprising that a modern beer would "blow up".

 

[bobpark56]

I can relate. When I made root beer as a kid, I used to put a little extra yeast and a little extra sugar into the blend, just to pep things up...that is, until the mason jars I was using started to explode in the basement. Mother was not thrilled.

 

[chapjim]

Cherry kettle sour my be safe to drink but it sounds perfectly awful!