is it just me, or are way more beers gushers these days? it’s starting to feel dangerous, not opening a beer next to the sink.
Haven’t experienced that really that much, vice versa perhaps. Maybe the breweries or styles of beers you’re buying nowadays locally are more prone to that?
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Heavily fruited sours that continue fermenting, especially if not refrigerated, gave the potential to gush. Seeing as these are very popular now, I could see there being more gushers these days.
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