Does draft beer taste better than bottled beer?

[zerocool84]

Yup too many variables for draft to taste bad, I've gone to some bars the beer is warm. Bottle is just too consistent. Humans aren't perfect and as such a draft is never going to be perfect all the time.

 

[Fenixgoon]

i will say that bottle is way better than can.

yuengling black and tan in a bottle was great. same beer in a can was terrible.

 

[Excelsior]

Folks, stop the anti-can bullshit. So many microbreweries are moving to canning only.

http://www.forbes.com/sites/larryol...-cans-goodbye-bottles-an-aluminum-revolution/

"Today’s aluminum is coated inside so there is no metallic taste transfer, and some craft beer fans argue that the can is actually superior to the glass bottle, mainly because it does a much better job of negating both oxygen and light exchange, fatal flaws in preserving beer flavor and shelf life. It can also be chilled faster. An article on the Brewer’s Association website explains that in addition to doing a better job of protecting against both light and air damage, cans are cheaper and don’t require a separate labeling machine, which may be a boon to small, cash craft brewers."

 

[destrekor]

Regardless of delivery method (keg, bottle, can), the beer SHOULD be poured into a good CLEAN glass.

The glass makes a difference, probably not so much in terms of flavor profile by glass types, but rather there are things called 'active sites' in glass that can cause too many bubbles to form, therefore creating a really foamy head in the beer. That's the real reason why many bars shoot a water rinse into the glass before the pour; the water binds with the active sites reducing effervescence from the beer.

Something tells me water doesn't actively BIND to nucleation sites, not permanently - the beer poured into the glass should theoretically mix with the water perfectly and cling to the same surfaces the water clung to previously.

Now, what I have heard is a good warm/hot water quick rinse is most effective at rinsing any remaining detergent/soap that is clinging to both nucleation sites and the glass walls in general.
That rinse, more than anything, should be helping to ensure the glass is truly clean, without adulterants clinging to the walls, so that the flavor profile is pure.

And I've never heard of a desire to reduce nucleation in beer glasses. Some of the best breweries are focusing on making specialty glasses with companies like Riedel so that nucleation is ideal for that individual beer profile; also, the glasses are shaped so that the ideal flavors and scents move about and hit the nose in the way they feel is best. (think: the many varieties of wine glasses).

 

[Fenixgoon]

Folks, stop the anti-can bullshit. So many microbreweries are moving to canning only.

http://www.forbes.com/sites/larryol...-cans-goodbye-bottles-an-aluminum-revolution/

"Today’s aluminum is coated inside so there is no metallic taste transfer, and some craft beer fans argue that the can is actually superior to the glass bottle, mainly because it does a much better job of negating both oxygen and light exchange, fatal flaws in preserving beer flavor and shelf life. It can also be chilled faster. An article on the Brewer’s Association website explains that in addition to doing a better job of protecting against both light and air damage, cans are cheaper and don’t require a separate labeling machine, which may be a boon to small, cash craft brewers."

i'm only speaking from experience. maybe black and tan is a little different since it's a mixed beer (porter + lager), but i know for a fact that the canned version was different than the bottled one.

 

[s0me0nesmind1]

Draft Beer > Canned Beer > * > Bottled Beer.

There is NOTHING worse than bottled beer due to the exposure to light. Any REAL micro brewery that isn't stupid knows to can the beer instead of bottle.

 

[lxskllr]

Canned beer has a stigma from years past when it did make the beer taste like can. Modern cans are fine, and I don't mind them.

 

[dawp]

guiness draft is much better that bottled

 

[MagnusTheBrewer]

I'll start drinking beer out of cans when Samuel Smith's brewery starts canning.

 

[HeXen]

I don't drink often enough to ever notice the difference. I never had a beer that I would say tasted good, rather to say some are more tolerable than others.

 

[MagnusTheBrewer]

I don't drink often enough to ever notice the difference. I never had a beer that I would say tasted good, rather to say some are more tolerable than others.

Beer like wine and many foods are a learned taste. Why so many put so much effort into learning to like bad beer, I'll never know.

 

[waggy]

I'll start drinking beer out of cans when Samuel Smith's brewery starts canning.

I have seen a few craft beers in cans. Haven't had a chance to try many but i have read they are just as good if not better out of a can.

 

[MagnusTheBrewer]

I have seen a few craft beers in cans. Haven't had a chance to try many but i have read they are just as good if not better out of a can.

Samuel Smith's still uses stone tuns for some of their beers and has used the same process since 1758 so, I'm not too worried they're suddenly going to start canning.

 

[MongGrel]

Depends on the beer, and where you get it.

 

[dougp]

I'll start drinking beer out of cans when Samuel Smith's brewery starts canning.

Over time, cans are cheaper. You don't have to maintain separate lines for bottling and labeling, or complex setups. Canning, the labels are already printed on when you order them. Pros and cons to both, but I highly prefer cans.

 

[MagnusTheBrewer]

Over time, cans are cheaper. You don't have to maintain separate lines for bottling and labeling, or complex setups. Canning, the labels are already printed on when you order them. Pros and cons to both, but I highly prefer cans.

There's also environmental concerns. Aluminum manufacturing is tougher on the planet than glass. Personally, I just like glass better due to heft and ease of recycling.

 

[dougp]

There's also environmental concerns. Aluminum manufacturing is tougher on the planet than glass. Personally, I just like glass better due to heft and ease of recycling.

I'm more likely to recycle aluminum than I am glass, but that's just me. I can also take aluminum cans more places than I can bottles.

 

[Babbles]

Regardless of delivery method (keg, bottle, can), the beer SHOULD be poured into a good CLEAN glass.




Something tells me water doesn't actively BIND to nucleation sites, not permanently - the beer poured into the glass should theoretically mix with the water perfectly and cling to the same surfaces the water clung to previously.

Now, what I have heard is a good warm/hot water quick rinse is most effective at rinsing any remaining detergent/soap that is clinging to both nucleation sites and the glass walls in general.
That rinse, more than anything, should be helping to ensure the glass is truly clean, without adulterants clinging to the walls, so that the flavor profile is pure.

And I've never heard of a desire to reduce nucleation in beer glasses. Some of the best breweries are focusing on making specialty glasses with companies like Riedel so that nucleation is ideal for that individual beer profile; also, the glasses are shaped so that the ideal flavors and scents move about and hit the nose in the way they feel is best. (think: the many varieties of wine glasses).

If I had to guess, like many things in life those things that can serve multiple purposes are best. I don't doubt that the rinse removes any residual detergents, soaps, whatever. In other words, I would bet that part of it is to be certain the glass is truly clean. Begs to question why that would be needed, though, if the glass isn't clean to begin with.

I realize that certain companies like Riedel make etchings in the bottom of the glass for nucleation points to form - I think Samuel Adams has some partnership going on with them. In those cases, though, there it is quite a difference in designing a glass specifically for nucleation points in making a great head as opposed to just taking a scratched up glass and use it. I would bet they do their darndest to be certain there aren't scratches elsewhere in the glass. It would defeat the purpose of making special etchings in the bottom.

I was talking to a buddy of mine at work, and the more I drink the more I'm convinced that a specific glass has little, if anything, to do with aroma profiles. I would be shocked if people really could detect differences in flavor from a tulip glass to a standard pint glass. I don't doubt for a second, though, that people swear they can! Psychosomatic methinks.

 

[HeXen]

Beer like wine and many foods are a learned taste. Why so many put so much effort into learning to like bad beer, I'll never know.

Good point. Guess I never wanted to learn.

 

[Babbles]

I'll agree with that, but a responsible bar backed by a brewer that takes an active interest in the freshness of the kegs that are out in the market should not have those problems. So, in the absence of human error, which is better? My impression (and yes, it's an impression) is that good draft beer is always tastier and fresher than bottled or canned. It may have something to do with the brew remaining cold in the keg, rather than being stored in hot semi trailers and warehouses until it is refrigerated at the point of sale.

I suppose everything gets down to human error. I was told that in Japan it is part of health laws that lines for beer need to be routinely rinses or replaced. I know I have been to bars in the U.S. - and I bet most of us have - where there is no way in hell that happens.

I go to a craft brew place near work that does nothing but draft, and I think they do a good job with their cleanliness protocols. I bet there are tons of places like that all over. My guess - and it's just that - is that the busy chain or even local busy sports bar types of things aren't so concerned with routine cleaning of beer lines.

I'm sure temperature variations can have a negative impact on beer - or any food. But, I'm not sure what those specs would be or how that plays out. This could get into some scenario of is beer 'A' stored hot better than draft beer 'B' from a skunky line?

 

[olds]

Draft is better. If it's fresh and the right temperature.
But since business people are involved the beer is likely stale and the wrong temperature. Gotta squeeze that $.10 out of every glass.

 

[Tech_Greek]

Beer like wine and many foods are a learned taste. Why so many put so much effort into learning to like bad beer, I'll never know.

My view exactly. I like some wines because they actually taste good to me with the meal I'm having and others I don't. Same with beer.

The hipster kids that love to tell me why I'm wrong for not liking whatever the latest trend craft beer is always amuses me. Yes, because my personal opinion of my personal taste is invalid against your superior googled-not-so-scientific explanation of why your beer is the best!

Personally, draft is easier for me to drink for some reason.

 

[SagaLore]

I find draft to be better.

But I also like fruit in my beer so my opinion isn't worth much.

 

[mikeford]

Its not the bottle vs draft, its how fresh the beer is and what it was to start with. Used to be beer in a keg was the freshest and sometimes the best to start with (better recipe etc).

 

[DrPizza]

Fri specials at local bar:
$1 for 12oz domestic bottles (bud/coors/miller + light versions)
$1.50 for 16oz drafts

if you break it down by the oz, it's cheaper for the bottle.

yet the vast majority of people here are doing drafts.

I don't taste the diff, so I stick w/bottles

$1 + $1 tip for 12oz = $1 per 6 oz = $5 per 30oz

$1.50 + $1 tip for 16 oz = $2.50 per 16oz = $5 per 32oz


Clearly, you get more beer for your money with the 16oz drafts.

This thread is now about why the OP doesn't tip the bartender.