Mofo
Grandmaster Brewer
Does anyone know what effect flying has on a beer's carbonation? I brought a few bottles on a two-hour flight for the in-laws to sample. The first, opened after resting in the fridge post-flight for half a day, was nothing but head. I chalked it up to its time spent in a suitcase. The second, opened after days of resting in the fridge, did nearly the same.
Carbonation comes from pressure, so I'm sure the flight has an effect. Will the beer slowly absorb the excess CO2? Does the fact that it's bottle conditioned exacerbate the problem? And why doesn't it happen when I fly other bottles back home? My last trip, I went home with several bottles of Cantillon gueuze lambic bio, and opened one the night I returned without incident.
What's the science involved?
Carbonation comes from pressure, so I'm sure the flight has an effect. Will the beer slowly absorb the excess CO2? Does the fact that it's bottle conditioned exacerbate the problem? And why doesn't it happen when I fly other bottles back home? My last trip, I went home with several bottles of Cantillon gueuze lambic bio, and opened one the night I returned without incident.
What's the science involved?