Effective Beer Enjoyment with the Stubby Holders Now

Unlike wine, the majority of beers are not brewed to be stored. Beer typically becomes old within a few months, no more than a year, with very few exceptions. Even special beer is not brewed to surpass the 5, 10 or even more years some fine wines hold. However, there are certain specialty beers that can last for up to 30 years.

Here are some tips for home and drink drinkers who want to keep the amazing bottle in the best condition until you cannot resist opening it.

Drink out

If you could not resist opening the beer, but get halfway through, do not leave it in the fridge for too long. Even though it is closed well so that it does not lose the noise, the air will continue to react with what remains and make it uncomfortable after a few hours. The use of the Stubby holders is perfect in this way properly.


Close to the well

Since the air is a good beer worst enemy, it is ironic that the nitrogen (which represents 79% of the normal air) is used in beer barrels, some cans or bottles. Small nitrogen-containing pills, called widgets, are used in some places. The gas flows out through a very small hole when the container is opened. It gives good foam.

Keeping the beer vertically also lets the remaining yeast sink to the bottom, which makes it much easier to filter. Bottles lying down do not only let the yeast collect near the plug but also spread when the bottle is raised to open. Unless you like the more complex flavor, it should be kept upright.

Keep dark

Unlike your better half, your beer should not be included in your plans for it. Keeping it in the dark area will help fight the other major reason for the decomposition of beer: ultraviolet light. A state sometimes called “skunked”.

Any visible light can damage a beer, but the invisible ultraviolet light is more energetic and causes several components in the brew to break down and become combined with other components. The product of this reaction always tastes worse than the original. It is not called “skunked” for nothing. Chemically, for those interested in 3-methyl2-ene1-thiol, a constituent of fungal spray is formed, which gives a distinctive smell and taste.


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