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Jan 6, 2012 01:03 PM

Surly Fans: this one made me gag

have you tried their BENDER beer?? I had to force myself to inish one can. incredibly sour, tart, dry. as extreme as it gets. is anyone out there a fan of this Surly variety??

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  1. Absolutely, though I would hardly describe it using your terms. Sounds to me like you got a bad can. It is also fun to mix a Bender with a Furious - in Minneapolis, the combination is known as a Fender.

    1. I've only had it on tap but I loved it. Maybe it was skunked?

      6 Replies
      1. re: Shaggy

        "Skunked"? Aren't all Surly beers canned (the OP states they had a can of Bender)?

        Pretty difficult for canned beer to become lightstruck.

        1. re: JessKidden

          Also difficult for dark beer to become lightstruck.

          1. re: LStaff

            I didn't realize skunked was a technical term.

              1. re: Jim Dorsch

                That is the stupidest article I've ever read. Lightstruck... what a crock of shite. I am a brewer. Let me tell you, 'skunked beer' is not caused by light....hahahaha. It's caused by Oxygen. It's called oxidized beer. If you went to college and had a kegger, and used the stupid pump instead of a CO2 bottle, left a half filled keg sit for a day or two you know what skunked beer is. And unless you DIDn't go to college, light does not pass through aluminum. Now that said... It's highly possible our friend got a bad can. HIGHLY. Smaller breweries tend to carbonate in the can. Beer needs to be CLEAN CLEAN. Any foreign biological invader in a can could potentially 'infect' a beer. It happens all the time.

                And after a little research, Surly also makes a Coffee Bender version which is the Oatmeal based Bender Ale mixed with Cold infusion brewed Honduran coffee. If anyone has ever gotten a bad coffee tastes sour, tart, and dry, and will spoil the whole pot.

                1. re: dashmatrix

                  > "I am a brewer. Let me tell you, 'skunked beer' is not caused
                  > by light....hahahaha. It's caused by Oxygen."

                  Have you notified the Master Brewers Association of America about your findings? (One assumes, as a brewer, you're a member- who do you brew for?).

                  The MBAA still think light causes beer to become "skunked", which they call by the more formal term "Lightstruck".

                  "“Lightstruck - While this defect is well known in both odor, taste and origin, it is sometimes not realized how little exposure can produce a noticeable lightstruck character. The wavelength of light causing this photochemical spoilage is 550 nm and below.” ---The Practical Brewer, MBAA (They, of course, have a separate definition for oxidized beer).

                  It's been that way in the brewing industry since the turn of the previous century, after studies done by the Wahl-Henius Institute of Fermentology on brown and clear bottled beers in the 1910's.

                  Can't blame Charles Bamforth (quoted in that article) from believing it as well, what with his being a Professor of Brewing Science at one of the most respected brewing programs in the US at the Univ. of California at Davis.

                  Obviously, whatever the problem with the OP's canned beer, it wasn't "Lightstruck/skunked".

                  > "Smaller breweries tend to carbonate in the can."

                  New Belgium is "can conditioning" it's canned Fat Tire, and the forthcoming Sierra Nevada Pale Ale in cans is also supposed to be, but most craft beer is already carbonated when filled at canning from all I've seen and read.

      2. I really liked Bender!! It had a wonderful nutty aroma, with hints of caramel and coffee (duh) as well. It tasted malty, nutty, and the coffee flavor really blended well, to me. It sounds NOTHING like what you described....