Buying Refrigerated vs. Unrefrigerated Beer: What’s the Real Impact?

Also: A Taste of Tradition: Exploring the Last of the Stirred Classics. Draft, Bottle, or Can? The Beer Taste Challenge You Didn't Know You Needed

Episode Transcript

Speaker 1 (00:11):
Hello, and welcome to the Beverage Chronicles radio show. I'm
your host, Gary Monterroso, and you're tuned in to the
show that explores the fascinating world of drinks, from your
morning cup of Joe to that perfect evening cocktail and
everything in between. Whether you're a coffee connoisseur, a craft

(00:33):
bear enthusiast, a wine lover, or someone who gets excited
about the latest trend in drinks, this is your weekly
deep dive into the stories, science, and culture behind the
beverages that fuel our lives and bring us together. Today

(00:54):
on Beverage Chronicles, we're going to offer a few tips
to ensure you are buying beer as fresh as possible
with a special report from Vince Douglas. Our cocktail specialist
Mike Vanderhorns will stop buy with info on a drink
you may want to try, and our co host Michelle

(01:17):
Lamb will check in as well. So grab your favorite beverage,
whether it's steaming hot, ice cold, bubbly or smooth, and
settle in and let's begin another journey through Beverage Chronicles.
Because every drink has a story and we're here to
tell it. Today. I'd like to share some thoughts on

(01:40):
why you should reconsider before purchasing unrefrigerated beer. Choosing the
right brew for a backyard barbecue or just a casual
get together is a top priority for many of us.
When you visit the store to buy your beer, you'll
notice that a lot of it is displayed on the

(02:00):
shelves rather than kept in the fridge, often at attractive
sale prices. Those shiny cardboard packs of eighteen and thirty
cans of inexpensive beer might catch your eye, but the
bargain may not be as good as it seems you see.
Beer stored at temperatures exceeding thirty eight degrees fahrenheit are

(02:24):
susceptible to oxidation, which can lead to off flavors and
a decrease in carbonation. Therefore, we suggest you always select
beer from the refrigerated section of your local grocery or
liquor store. The beer's shelf life is significantly affected, and

(02:45):
who knows how long those beers have been left out.
Although as we sometimes mentioned, it's a myth that room
temperature skunks. A beer that discontinued pack might have saved
you a few bucks, but it could also mean sack
reficing some delightful flavors. If you're a fan of craft beers,

(03:05):
it's even more crucial to keep them chilled. Many craft
breweries don't pasteurize their beers like the larger manufacturers do.
While many brewers believe this helps maintain a fresher taste,
it also means that the beer is more likely to
lose its flavor if not stored correctly and has a

(03:27):
shorter shelf life. Now let's hear from Vince Douglas as
he shares his insights on how to determine if your
beer has spoiled.

Speaker 2 (03:39):
Vince thinks, Gary, the biggest problem you'll run into with
beer kept in a warm spot is oxidation. We definitely
need oxygen to live, but it sure can mess up
our favorite drinks. Every beer will oxidize, even if it's
still in an unopened bottle or can. That's because there's
a tiny bit of oxygen trapped inside during the packaging.

(04:00):
Keeping beer at room temperature speeds up that oxidation. You
can tell if your beer is oxidized by noticing the
smell and taste. The hoppy scent in an ipa will
disappear and the malt flavor will shift from crisp and
clean to musty, grainy, and even cardboard like. No thinks.
If your beer tastes flat and papery, you've unfortunately got

(04:23):
oxidized beer on your hands. I'd hate for y'all to
waste your hard earned money on bad beer, so here
are a few tips to help you get a fresh,
tasty product. You can always ask the store clerks when
your favorite beer is delivered and then grab it on
that day. As a former liquor in wine store clerk,
I can tell you that it's totally fine to ask.

(04:44):
You might also want to buy beer straight from a
local brewery. The beer will be fresh, and they often
have special releases that you won't find anywhere else. With
well over nine thousand craft breweries in the US, you
should be able to find one nearby that sells a
brew you un love. I'm Vince Douglas for Beverett's Chronicles.
See you next time.

Speaker 1 (05:06):
Let's face it, the price of drinks is not inexpensive
and seems to be going up all the time, so
you want to make sure that you're buying the freshest
beer possible. Now let's move on to our cocktail specialist,
Mike Vanderhorn. Okay, Mike, it's yours.

Speaker 3 (05:25):
Hey, y'all, Mike Vanderhorn here to talk a little bit
about the last of the classic stirred cocktail templates, the Negroni.
The classic Italian equal parts cocktail is made with gin,
sweet or roast overmouth and the bittersweet and divisive camparia parativo.
But this recipe evolved from the Americano, a blend of
sweet vermouth and campari with soda water, which evolved from

(05:45):
the Milano Tono, which was named for the origins of
each ingredient Campari in Milan, rosso vermouth in Turin. The
story goes that the Milanoterino dates back to the eighteen
sixties at Cafe Camparino in Milan, which was owned by
gaspell Are Campari, where American tourists were traveling more frequently,
and thus the drink was renamed to the Americano because

(06:07):
Americans liked it classic. The story continues that in nineteen nineteen,
the now infamous Count Camillo Negroni, a regular at Cassoni
Bar in Florence, wanted the flavors of the Americano, but
with a bit more bite. Bartender Foscos Carceli responded by
subbing out the soda water for gin. This became the
Count's usual order, and others began ordering one of the

(06:27):
count Negroni drinks. Eventually this was shortened to just Negroni.
This romantic story has been bitterly debated, and many weighing
in on the origin being different people or even places
as far flung as Africa. The late Great gaz Regan,
in his book The Joy of Mixology, states that the
first printed recipe with the name that he could find

(06:48):
was in the UK b G Guide to Drinks in
nineteen fifty five, put together by the UK Bartenders Guild.
Difford's Guide places a recipe from Sanfuelo Bruchhardt's nineteen forty
nine book l Bar Evolucione a art del cocktail as
one fourth part gin, one fourth part vermuth, and one
half part Kimpari. Even further Son's the actual name Simon

(07:10):
Differed himself finds a reference to the equal parts recipe
called Campari mixte in Leurs des Coctail, published in nineteen
twenty nine. As with all drinks history, we have to
remember everyone was drinking when they were recording history, and
so sometimes we don't even know. We don't know where
all this stuff comes from, but the stories are great.

(07:32):
So as far as the Negroni as the cocktail we
know it is today it has become a template like
other classic cocktails, and to me this might be the
most rift cocktail in the world, with countless variations using
different spirits, arimatized wines, amari, and even such variations as
the white Negroni that follow the one one one ratio
but use gentin licure and blanc for mouth, paired with gin.

(07:54):
When is a Negroni no longer a Negroni, Well post
your cocktails to the r cocktail subreddit, haul it a Negroni,
and boy will that group tell you. Some of you
may remember the Negronie Spogliato with prosecco craze when Game
of Thrones actress Emma Darcy went viral talking about her
favorite cocktails. Spogliato translates to mistake. The story goes that

(08:15):
a bartender mistakenly added prosecco instead of gins at the cocktail,
and thus the Spogliato was born. I don't know about you,
but I don't think in a million years I can
mistake a bottle of prosecco for a bottle of gin
when mixing. But alas, what is a good cocktail without
a good story. In the end, we all have our preferences,
and I like to up the gin or other spirit
in agroni to make it a one point five to

(08:37):
one point one ratio, stir it in a mixing glass
straight over a large cube, and sprits with orange oil
equal parts is still delightful. But there are as many
people that drink negronies as there are opinions about them,
So make it how you like it. And if you've
never tried one and aren't afraid of a little bitterness,
this is your sign to try it. And if you
want to channel a little gaz Regan, you could go

(08:58):
ahead and build it into glass and stir with your fingers.
He was infamous to be known to do at many
a function. I wouldn't do that as a bartender at
your bar, though. That's most people would probably get grossed
out by that. If you have any negrony related questions
and want to reach out, you can always find me
at Cocktail Complex on Instagram, and I'd be happy to
talk about Negroni's with you. They're one of my favorite

(09:20):
cocktails and one of my favorite templates. Thanks for listening.

Speaker 1 (09:23):
Cheers, And that was Mike van der Horn, one of
our newest editions to our team here at Beverage Chronicles.
Now let's move over to our co host Michelle Lamb,
CEO of Brooklyn Night Media.

Speaker 4 (09:44):
Hi, I'm Michelle Lamb, the CEO of Brooklyn Night Media,
and today I'm Beverage Chronicles. I'm sharing my top three
PR tips for marketing beverages. Let's kick off with public
relations impacts spirits brand, focusing on how peer strategies will
shape and elevate Number one, Building brand awareness through strategic campaigns.

(10:10):
For example, use media placements, influencer collaborations, and product launch
events to generate buzz for your spirit's brand. Ask yourself,
how can my peer efforts ensure my brand stands out
in a crowded market? Number two? Establishing credibility in the
spirits industry. For example, highlight awards, certifications and partnerships with

(10:35):
respective organizations in press materials, ask yourself what achievements or
recognitions can I leverage to build trust with my audience.
Number three Driving engagement with creative consumer campaigns for example,
host social media contests, virtual tastings, or interactive cocktail making

(10:56):
sessions to connect with your audience. Ask yourself what types
of campaigns will encourage my audience to engage and share
their experiences. Well, that's all for today, until next time.
For additional public relations tips, you can find me on
www dot Brooklynnightmedia dot com. We are also on LinkedIn, Twitter, Instagram,

(11:23):
and Facebook. Until next time on beverage chronicles, have a
great day.

Speaker 1 (11:29):
I want to close out today's show with another another tip.
I guess when you're purchasing beer, the question comes up,
does beer on tap really taste better than in a
bottle or a can? This is a hot topic among
food lovers and beer fans. Some people, including the late

(11:49):
Anthony Bourdain, prefer not to overthink their drinks. Most people
have a strong opinion, though, on whether tap beer or
bottled beer is superior. Personal taste is a big factor
in these opinions, but technically one option is definitely better
than the other, one beer critic. One beer critic rather

(12:10):
mentioned beer on tap should taste better. That's basically the
whole idea. If the lines are clean and the keg
is fresh, you're getting the beer just as the brewer intended,
cold carbonated, unoxidized, and shielded from light. However, this critic
also pointed out that many people still enjoy certain beers

(12:32):
from a bottle or can, and he said, a lot
of our bar patrons, myself included, have specific beers they
like in a bottle. Bottled beer definitely has its place,
just like learning to appreciate a beer flavor that you
initially disliked. Switching from bottles to kegs or the other
way around can be tough for those of us who

(12:55):
have our beer drinking habits. Plus, even though beer is
usually a better quality than bottled beer, doesn't always win.
In fact, tap beer can sometimes taste worse than bottled
beer due to one major issue, and that's dirty draft lines.
If the tube that carries the beer from the keg

(13:17):
to the tap isn't in good condition, customers might end
up having a bad drinking experience. Even greate beer can
taste off if the draft system isn't clean. You'll get
sour notes or buttery notes and a strange funk that
shouldn't be there. Clean lines are a must. Beer bottles

(13:40):
or cans post challenges of their own Aside from not
storing your bottled beer in a warm place, you should
also make sure it isn't exposed to direct light. Now,
of course, cans are certainly do a better job at
protecting beer from light, There's no question about that. That's
one of many reasons why you're seeing so many breweries

(14:02):
turning to cans instead of bottles. Light struck beer is
a real thing. UV or ultraviolet rays react with hop
compounds and create a nasty, skunky aroma. Think of wet
cardboard meets the high school bus stop. Kegs have the
advantage in this department. Kegs are usually hold up better

(14:23):
over time, mainly because they're sealed up tighter and protected
from light and oxygen. Okay, that's it for this week's
episode of Beverage Chronicles. As always, we thank you for
joining us. I'm Gary Montroso, my co host is Michelle Lamb,
and of course we have our full team of contributors

(14:43):
who you can find by going to our website at
www dot Beverage Chronicles dot com. Garymontroso saying we will
see you next week. Take care of everyone,