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Brooklyn Pilsner eruptions.

knucklesandwich Oct 17, 2013 03:41 PM

What is it about Brooklyn Pilsner that makes it foam over every 10th bottle or so? It happens regardless of provenance, temperature, agitation or the lack thereof. Good beer, but messy.

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    LStaff RE: knucklesandwich Oct 18, 2013 06:39 AM

    And why is it a buttery mess sometimes? And why does their Oktoberfest taste like crap when it used to be one of the better ones made in the US? #contractbrew

    3 Replies
    1. re: LStaff
      Josh RE: LStaff Oct 18, 2013 07:29 AM

      It seems the only good Brooklyn Beers I've had in the last couple of years have been the large-format bottles: Locals 1 and 2 and Sorachi Ace.

      1. re: Josh
        Silverjay RE: Josh Oct 18, 2013 07:42 AM

        I think the Chocolate Stout is their best beer, but those you listed are also good. I live very close to their Brooklyn operation and almost never drink their stuff except for Sorachi Ace, which is nice on draft.

        1. re: Silverjay
          Josh RE: Silverjay Oct 19, 2013 12:47 PM

          I forgot to mention the Monster Ale, too. I found it undrinkable when fresh, but with 4-5 years aging it was delicious.

    2. Tripeler RE: knucklesandwich Oct 18, 2013 07:06 AM

      Sounds like the brewer is having sanitation problems, with random bottles getting infected? If it only happens to one in ten bottles in a case, it is certainly mysterious, but sounds like the kind of gushers one encounters when sanitation is compromised. How is the taste?

      3 Replies
      1. re: Tripeler
        Jim Dorsch RE: Tripeler Oct 18, 2013 09:16 AM

        Never say never, but if those beers are made at Matt, I would think they would have firm control over bacterial issues.

        1. re: Tripeler
          knucklesandwich RE: Tripeler Oct 18, 2013 02:22 PM

          It doesn't affect the taste.

          1. re: knucklesandwich
            Tripeler RE: knucklesandwich Oct 18, 2013 05:26 PM

            Well, if it doesn't affect the taste, then it is certainly unrelated to sanitation. Purely a conditioning question, then.

        2. The Professor RE: knucklesandwich Oct 19, 2013 10:46 AM

          Sounds like sloppy technique. I like some of the Brooklyn brews, but have always found them to be of variable quality/consistency.

          Since not all of their production is made at FX Matt, I wonder if the problem is at their Brooklyn plant?

          4 Replies
          1. re: The Professor
            Jim Dorsch RE: The Professor Oct 19, 2013 06:01 PM

            Don't all the 12oz 6pks come out of Matt?

            1. re: Jim Dorsch
              JessKidden RE: Jim Dorsch Oct 20, 2013 03:23 AM

              Yeah, that is the way it has always been up 'til now, and even though Brooklyn's expanded the capacity of their home facility I haven't heard anything about a 12 oz., crown-capping bottling line - Brooklyn only has their 750ml. cork/caged unit.

              Brooklyn's labeling has also always been very transparent - the contract-brewed bottles from Matt have always said "Brooklyn Brewery, Utica, NY" (unlike the cans coming from local competition, Sixpoint, that come from The Lion but make no note of it).

              1. re: JessKidden
                The Professor RE: JessKidden Oct 21, 2013 09:25 AM

                Interesting...I knew that Brookly Lager was practically born at Matt. Didn't know that all 12 ounce products _still_ come from there.

            2. re: The Professor
              knucklesandwich RE: The Professor Oct 20, 2013 07:12 AM

              It's in a lot of deli cases in NYC. Hasn't anyone else been foamed?

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