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On top of everything else, fans of local brewery's fruitier beers have to worry about the cans exploding; company says there's an easy fix

Trillium Brewing Co. is telling purchasers of its fruity Daily Serving: Blackberry, Plum, & Raspberry beer to keep the cans cold, not just because that means the best taste but because otherwise the cans might, as Trillum says, burst.

Trillium reports at least three customers have had cans go kablooie of late because they stored them at room temperature.

The problem, Trillium says, is yeast. Trillum says it does its best to get rid of yeast before cans go out for distribution, and estimates it eliminates 99.9% of the wee beasties. But leave just one yeast cell in a can of warm beer mixed with sugary fruit and you're looking at a Malthusians yeast growth explosion that can then be followed by a bursting can as a now rapidly growing yeast colony yums up all the sugar and excretes, among other things, carbon dioxide.

We don't want anyone to have to clean up a mess and advise that you store these cans in a refrigerator immediately. ...

Any cans of Daily Serving: Blackberry, Plum, & Raspberry stored warm should be inspected for bulging and disposed of quickly to ensure they do not make a mess. Customers that would prefer to dispose of their remaining cans rather than take the risk of their cans bursting will be provided credit towards a future purchase upon request.

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Comments

Trillium's not my favorite. Between the terrible wage practices that took a scandal to address, the accusations of spiking their beers with tequila, and now exploding beers... There's plenty of other local breweries I buy from first.

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Don't buy fruit beers

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Just treat beer like any fresh and perishable product.

You will pry the Treehouse Radiant out of my cold dead hands.

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there was some way to prevent this...I remember a tale about an obscure scientist, who had discovered that heat killed microbes and prevented spoilage. paster? pastor? I can't remember right now.

anyway I'm sure if that process was worthwhile, trillium would be using it. we all know how they spare no expense in their production.

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Pasteurization changes the flavor profile of the beer, usually for worse (see anything ending in “Lite”). Most craft breweries either filter, use flocculants, or similar physical methods of removing the wee beasties from the beer.

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Though to be fair, it's hard to think of any process or additive that could make fruit beer taste worse.

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that's actually a common misconception! tunnel/total package pasteurization (the type of pasteurization that "destroys" flavor) is definitely the SAFEST from a make-sure-your-cans-don't-blow-up perspective, but flash (Hi-temp-short-time) is also effective (particularly against yeast!) and doesn't detriment flavor nearly as much. Also, many macro-craft-market beers are total package pasteurized - Sam Adams, most notably.

flocculation and fining doesn't remove nearly enough yeast to prevent refermentation. visually clear beer can have cell counts upwards of 100k/ml. this is why you can make bread from (unpasteurized) beer.

here's a list of other things that Trillium could have done but didn't:

  • purchase pre-pasteurized aseptically packed juice and blend it with sterile filtered beer (I presume they bought fresh/puree)
  • add potassium metabisulfite or potassium sorbate to inhibit microbial growth in the package
  • fermented the fruit until the yeast had attenuated the sugar
  • not made a trend-chasing beer hoping that they didn't get hit by the exact same issue that every other brewery that made a fruit bomb beer ran into.
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Created things called ice makers, insulated bags and camping coolers, and refrigerators. These also work.

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I hate fruity beer, love fruity wine tho!

Seems to me like maybe they need to print up some stickers or something to really warm people moving forward.

I'm happy to see they are offering refunds with proof.

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We ALL put the yeast in.

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