I’ve always heard that beer needs to be stored cold and stay cold until you drink it. They also say that temperature fluctuations, going from cold to warm and back again, are terrible for beer. However, I’ve never seen any tests done on this, so I’m going to do a test.
Edit 4 years later: Some of this info is slightly out of date, like Ohio’s ABV cap, but the vast majority is still highly relevant.
When I talked to bottle shop and bar owners about my series on the 3 tier system one of their concerns and challenges was dealing with beer allocations. Each store generally only gets so much of each beer. Craft breweries are just too popular and too small to fulfill every demand for their beer in every store in every state. So read on to learn more about beer allocations and, most importantly, for the master magician (that’s me) to reveal his secrets on getting those rarer beers!
Beer gravity is certainly not one of the best well-known aspects of beer. I would argue, however, that it’s one of the most important aspects. Some people, and indeed most craft beer lovers, are familiar with a few beers of different strengths. Knowing these different strengths, you are already aware of the effects of gravity and what the change in gravity reaps, even if you don’t know that you know that yet. So let’s collectively extend our beer knowledge to what brewers mean by gravity.
It’s easy to tell the difference between a stout and a Helles lager, but an imperial stout vs a stout vs a porter gets trickier. On top of that many brewers are equal thirds beer lover, mad scientist, and nerd. These things have led to the creation of the Standard Reference Method, abbreviated to SRM.