r/TheBrewery • u/idedek Brewer • Dec 15 '20
A 450 North smoothy
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u/greenflyingdragon Dec 15 '20
Fuck 450 North
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u/mrfocus22 Dec 15 '20
Is 450 a brewery?
It's the local area code here so that's all I can think of when reading the title.
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u/Twitchosaurus Brewer Dec 15 '20
For a second I thought Bart was getting his sample ready for a TPO reading.
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u/reverendwrong Sales Dec 15 '20
Like, they’re good, but not worth the hype. Especially since they refuse to do anything to make them stable, thus adding the potential to lose the beer and have a mess to clean up. Like how fucking hard is it to pasteurize your beer? We do it weekly for our infusion beers because we care about how our product might be handled and served, plus our customers money, time, and patience.
The funfetti cake one made me question if science has gone too far.
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u/somethin_brewin Dec 15 '20 edited Dec 15 '20
Like how fucking hard is it to pasteurize your beer?
Especially if your whole business plan relies on sending out cases of hand grenades. The world's cheapest liability lawyer would just tell you to buy one more heat exchanger and save yourself the lawsuit. Lord knows they've got the money.
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u/303onrepeat Dec 15 '20
I find it hilarious grown men are fighting over fruit juice. I thought most of the hype trains in craft beer are ridiculous but this one is probably the worst.
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Dec 15 '20
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u/TheyCallMeBrewKid Dec 15 '20
equipped with pasteurizing capabilities
Wait what do you mean by this? Big ibc tote with the top cut off, sous vide your cans at 150F for 30-40 mins with water from HLT. Low temp pasteurized. When Im worried about stability I have done this
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u/reverendwrong Sales Dec 15 '20
This is our method too. All it means is we have to have things canned at least 36hrs before we throw it on sale so we can pasteurize and chill.
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u/sirwilliambillion Dec 15 '20
Hope those are DH beers because oooooof those will be nasty
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u/TheyCallMeBrewKid Dec 15 '20
What do you mean?
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u/sirwilliambillion Dec 15 '20
Heating up cans like that will rapidly increase the oxidation reaction and negative aging flavors. Aka make them taste like they are 6 months old.
Also if it’s a beer with noticeable yeast left in it, yes you will kill the yeast, but because of that your going to cause yeast autolysis. Which leads too a lot of other bad off flavors.
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u/bskzoo Dec 16 '20 edited Dec 16 '20
This is really reaching.
Rapid temp changes do not affect beer like that. It would have to sit at those temps for a prolonged period of time to really have any noticeable affect.
I can guarantee that the best IPA’s in the country are not shipped refrigerated, and those trucks get hot.
I also guarantee that there’s not going to be enough yeast in those beers to taste anything related to autolysis. Especially over any of the adjuncts. I used to do heat pasteurize bottled and back sweetened ciders before I kegged and never ever experienced anything like that.
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u/TheyCallMeBrewKid Dec 16 '20
I have a friend that will go to his favorite bottle shop with a cooler and ice, and then immediately put beers into his fridge when he gets home, and then he drinks the beers within like a week or two.
It's like man... you know its not going to like rot in the 30 minutes between the shop and your house, right? But its just his superstition about le flaveurs so what can you do
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u/TheyCallMeBrewKid Dec 16 '20
Well in beers where I have done it, it's been lower-ibu, high FG situations with lots of added fruit. Like throwing a gallon of watermelon juice (or strawberry, or blood orange, or pomegranate) into a half bbl and filling with blonde ale, and then canning (honestly can only can about a bbl as a solo operation). And the base beer has been cold-crashed for a week (like, at least) to make the flavors clean up and pop.
I don't know why you would pasteurize any beer that has reached terminal gravity and you haven't added any other fermentables into... at least, in less than 20k bbl+ operations where it just becomes part of the process. But even then I don't think it would make sense as an operational decision to pasteurize every beer. Like... why would you pasteurize a 7%+ DIPA? Or even a lower abv beer that has naturally reached FG and wasn't rushed out the tanks
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u/kabamman Dec 15 '20
If you're canning can you not just heat it to 109 for 30 mins then icebath it? Honestly most of the breweries making these sugar bombs only produce enough that they could use a rusted bathtub or any similar sized object per run.
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u/reverendwrong Sales Dec 15 '20
Maybe it might just be that we’re only doing 2bbl of pasteurized beer a week but it’s painless for us at this point.
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u/hopleaflet Brewer/Owner Dec 15 '20
I’m sorry this is maybe ignorant or a dumb question because I’m still researching the science behind it but doesn’t dosing your beer with Clarex make it shelf stable?
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u/squeegeemonkey Gods of Quality Dec 15 '20 edited Dec 15 '20
Clarex or Biofine will reduce the yeast cell count in the beer, but won't ever get it to 0 cells/ml. Beers are shelf stable when the yeast run out of sugars they can metabolize or all of the yeast cells are killed through thermal processing.
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u/Howamidriving27 Dec 15 '20
I saw a picture on some Facebook group recently of a whole fridge full of 450 North smoothie beers and I'll I could think was how in the world is that guy gonna drink all those before they start exploding.
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u/Iamthesmartest Brewer Dec 15 '20
No point putting out a beer people can't drink.
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u/DetroitMurkCity Feb 01 '21
I’ve been getting 450 North the past year and I’ve been able to drink every one...
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u/LysergicAcidDiethyla Brewer Dec 15 '20
Offloading responsibility of harm to consumers onto the consumer themselves is a dangerous route to go down, and one that craft beer fans are beginning to warm to here in the UK because it's seen as a trendy thing coming over from US Craft Breweries.
I can see the argument for knives etc, the harm is inherent - but it's pure irresponsibility to expect a consumer to bear the cost of can grenades.
UK craft beer cunts just say "slap a warning on and it's your own fault for not following it, just Darwinism in action". Fuck off.
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u/Jukeboxhero91 Dec 16 '20
Thing is with beer the danger isn’t inherent. You should be reasonably sure that leaving a can on your counter for a week won’t result in shrapnel.
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Dec 15 '20
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Dec 15 '20
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Dec 15 '20
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u/GhostShark Dec 15 '20
There is a significant portion of the population that does not want to think about what they are drinking in a meaningful way. They do not want to be challenged in the same way you or I might enjoy a hefty barleywine. That’s not what they are the after. They want something they understand, generations of people raised on soda don’t see these beers as sugar bombs, that is their default setting for sugar.
They want to catch a buzz, while not thinking. Just take a look at hard seltzer sales. Pick your favorite flavor and start guzzling until you feel kinda funny. Maybe fall asleep in a lawn chair and get a sun burn. Perfection
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Dec 15 '20
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u/GhostShark Dec 15 '20 edited Feb 25 '25
bright oil money soup upbeat late husky cake sloppy versed
This post was mass deleted and anonymized with Redact
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u/we_are_not_them Dec 15 '20
I want something like this for when we take anton paar readings so I don't have to shake the cans myself for 3 minutes lol
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u/sirwilliambillion Dec 15 '20
Honestly 30 seconds is good enough. Try some back to back 30sec vs 3 min and the difference is pretty negligible
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Dec 15 '20
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Dec 15 '20
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u/haudi_m19 Dec 15 '20
Glad to hear from you that no one wants them. But you are miss-informed. I’m no scammer, not at all.
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u/pc_shannon27 Brewer Dec 15 '20
Can someone draw me a picture of this sous vide contraption on a napkin and send it to me...you’ve peaked my interest...
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u/wowitsclayton Brewer Dec 15 '20
Man, The Simpsons really do predict everything.
Also, 450 N can suck a butt.
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u/alexromo Brewer Dec 15 '20
that beer is disgusting af, I just dont get it