Comments on: Bottle vs. Tap

By: FROM THE EDITOR’S DESK :: Bottle vs Tap – A Tale of 3 Beers — YourBeerNetwork.com

Mon, 23 Jan 2012 17:58:47 +0000

[...] Conventional wisdom tells us that a properly drawn brew is pretty much always preferable to the same concoction poured from a bottle. I get it, there are reasons why, based on how carbonation works for tapped beer and what may or may not be added to the recipe to achieve the desired bubbles in a bottle, one might feel that way. I also appreciate arguments that beer conditioned bottling can create an altogether different game. But rather than waste your time here on the concepts and practices, I defer to a wonderful entry from our friends at “Thank Heaven for Beer” that discusses the issue beautifully. http://thankheavenforbeer.com/2008/09/29/bottle-vs-tap/ [...]

By: beer_scientist

beer_scientist — Sun, 02 Jan 2011 06:30:51 +0000

I should probably also add that I would now make a fundamental distinction between bottle conditioned beers and force carbonation in regards to yeast properties and vitamins associated with it.

Like I said, this post is pretty old and could use some updating. Perhaps a new post is in order, especially since the primary point being made at the beginning was really about the flavor properties of bottle vs. tap and I added some of the other points on the end…we were writing about beer for a month at the time…needs some work for sure.

By: beer_scientist

beer_scientist — Sun, 02 Jan 2011 05:49:12 +0000

This is a pretty old post that needs updating based on being over two years old and a matter of information that we have now vs when we started writing…we’ve learned quite a bit in that time.

First, you are right about the CO2. There are plenty of beers that actually use nitrogen or nitro blends with CO2 but C02 is primary. However, your point is well taken…and thanks for stating what you did about it.

Second, I never said anything about a hangover, I said it was a headache and I still stick by the point about finer and lighter gases adding to the headache. Dehydration certainly is a factor but not the only one. The bodies withdraw from alcohol, for instance, is a noteworthy factor. Aside from that, B vitamin and nutrition deficiencies add to the potential. Again, the point wasn’t to hangovers so much as headaches.

By: Solar Bozo

Solar Bozo — Sat, 01 Jan 2011 18:04:13 +0000

Hmmm, actually very few beers are pumped with nitrogen, though it is becoming a more common practice. Except in the case of beers that have an intended creaminess in the head (like Guinness), nearly all beers are pushed with CO2.

Also, I seriously doubt if the N vs. carbon dioxide is a noteworthy factor in hangovers, if any at all. Really, it is mostly about dehydration.

By: Byrd Reinhardt

Byrd Reinhardt — Mon, 20 Jul 2009 04:11:09 +0000

And what about nitrogen-conditioned beers, like Danny mentioned? Interesting practice!

By: Nate

Nate — Thu, 02 Oct 2008 21:19:43 +0000

sup andrew!

By: Andrew

Andrew — Wed, 01 Oct 2008 04:48:49 +0000

there’s an notable difference from tap as opposed to bottle. We already discussed this Mike, but i think (for example) that boulevard’s dry stout is extremely average in the bottle but quite good on tap with nitrogen. conversely, Sierra nevada’s pale ale is better in the bottle than on tap. The beer’s hops are more developed in the bottle and you get way more of the piney, grapefuity notes than when it’s on tap. sup nate!

By: Nate

Nate — Mon, 29 Sep 2008 22:28:42 +0000

Yeah,
A few months ago I had Stella Artois on tap and thought it was only OK and not worth the money. Last time I had it (a few years ago) was in the bottle and I recall enjoying it more.

I’ve also heard that for the over-indulgent drinker, tap beer pressurized with nitrogen lends itself to a wicked headache the next day.