The Fight Against Expired Beer

Jacob McKean

It is hard to overstate the importance of drinking fresh beer. But it may not be immediately obvious to the uninitiated that beer is best served fresh in the first place. It is, after all, fermented, and fermented foods often get better with age. Kimchi, yogurt, miso, kefir, kombucha: these are foods whose quality depends on the serene patience of their creators, a willingness to let the invisible magic of fermentation happen at its own pace, and be ready to enjoy when it’s ready.

Further complicating matters is the fact that some beers do indeed improve with a degree of age. Properly cellared (55 degrees or less, dark, cozy), beers on the robust, high ABV end of the spectrum can evolve & improve with time.

The nine year-round beers we brew DO NOT fall into this category. They are—dare we say—delicate creatures that only express the full-spectrum of their brilliance when FRESH. Freshly brewed beer is bright & fragrant, with clean, well-defined flavors that reflect our brewer’s intent.

Once expired, beer can become a sad, faded reflection of its former self, as age, oxygen, and light sinfully corrode the precious liquid. Drinking such beer can leave a less than favorable impression that’s hard to shake.

For that reason, we go to tremendous, expensive lengths to ensure that fresh beer is available to you. But we can’t be everywhere at once. That’s why we need YOU to join in the fight against expired beer.