Can beer be stored at high temperatures?

[kasia00]

Originally posted by: rpbri2886
Why not just buy some local brews as you drive?

I gotta agree w u on this one~

 

[imported_Tick]

Originally posted by: Sukhoi

Originally posted by: Tick

Originally posted by: pyonir

Originally posted by: Sukhoi
Thanks! Phoenix is actually where I'm headed to.

Bring your A/C and sun tan lotion. It's gettin' warm down here.

Actually, it's gettin' HOT down here.

And I'm not going to be there until the 27th. Yow is it going to be hot then.

*Sizzle*

 

[Raincity]

Email a few of the major liquor distributors in the Southwest and you find out that heat kills beer dead.

 

[imported_Tick]

Originally posted by: Raincity
Email a few of the major liquor distributors in the Southwest and you find out that heat kills beer dead.

And fast too.

 

[Descartes]

Honestly, whether or not it's a problem depends entirely on the type of beer that you like to drink. If you're drinking Coors Lite you're probably not going to notice a difference either way.

The sulfury aroma most people associate with "skunked" or light-struck beer is usually more prevalent in the styles that are hop-heavy (e.g. IPA). The problem is a result of too much UV exposure, so unless you've got some crazy things going on in your trunk or backseat you shouldn't have a problem; just keep it covered.

Now, the real problem is with unfiltered, bottle-conditioned beers. Depending on when you get the beer you could still have certain levels of diacetyl production occuring during the fermentation that occurs in the bottle on the small amount of sugars. Diacetyl tastes like butterscotch to me, and I find it happens a lot with improperly stored/shipped Belgian strong ales. If this is your style of beer, you might want to take greater care in storing the brew. Keep in mind that diacetyl is normal, and while it can occur from contamination from certain bacteria most quality breweries don't have this problem.

In short, I wouldn't worry about it too much.

 

[Sukhoi]

Originally posted by: Descartes
Honestly, whether or not it's a problem depends entirely on the type of beer that you like to drink. If you're drinking Coors Lite you're probably not going to notice a difference either way.

The sulfury aroma most people associate with "skunked" or light-struck beer is usually more prevalent in the styles that are hop-heavy (e.g. IPA). The problem is a result of too much UV exposure, so unless you've got some crazy things going on in your trunk or backseat you shouldn't have a problem; just keep it covered.

Now, the real problem is with unfiltered, bottle-conditioned beers. Depending on when you get the beer you could still have certain levels of diacetyl production occuring during the fermentation that occurs in the bottle on the small amount of sugars. Diacetyl tastes like butterscotch to me, and I find it happens a lot with improperly stored/shipped Belgian strong ales. If this is your style of beer, you might want to take greater care in storing the brew. Keep in mind that diacetyl is normal, and while it can occur from contamination from certain bacteria most quality breweries don't have this problem.

In short, I wouldn't worry about it too much.

Oh you don't know what goes on in my trunk...

I'll just wait to pick up the better stuff until I get to Phoenix, and stick to the Coors Lite you don't appreciate while I'm on the road.

 

[TwiceOver]

From my experience as long as the beer was purchased warm you should be good to go. Just avoid the dreaded "Cold, warm, cold" scenario.