On Thu, Jan 22, 2004 at 03:33:59PM +0100, - Thomas Hoelgaard wrote: > Jeg tror derfor, at det nærmere er en eller anden forskel mellem de to > lagringsmedier flasker og fade, der gør sig gældende mht den > forskellige udvikling. Det kan måske også bidrage til en forklaring > på, hvorfor nogle (dog ikke alle) øl, smager forskelligt i flaske- og > fadversion, til trods for at det er den samme øl mht brygproces og > ingredienser. Fx. en øl som Karmeliet Trippel, som holder samme > alkoholprocent på fad og på flaske - den smager ret anderledes fra > fad, end den gør fra flaske.
One should be careful comparing draught and bottle beers, as those may have been stored and transported in various different ways, and most often come from different batches. But yes, they tend to be different. One thing that might explain some differences could be the amount of open surface relative to the colume. Bottles have narrow necks, and thus very little surface. Small bottles have (about) the same surface, and less volume. Kegs are cylindrical, and have more surface for the volume. If this makes a difference, then Cornelius kegs ought to mature slower than the flat wide kegs the commercial breweries tend to use. Or maybe it is simply the total surface area relative to the volume - the outermost particles bounce more often against the container walls, instead of other beer particles... Another difference would be the material. I am sure both steel and glass react with the beer inside, even if in microscopic amounts. Maybe some of those reactions somehow catalyze some changes that make the yeast cells behave differently... We need more controlled experiments. Who is willing to brew a batch, put most of it in a keg, and bottle some in bottles of different size. And (this is the hard part) wait a long enough time for the stuff to mature? I am sure we can quickly find a interested panel of (more or less) qualified tasters... -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
