Jonny Garrett

It also means they're quicker to chill down. And as I said, heat is the enemy as well. That also breaks down aromatic compounds. So you want to keep your beer cold. Don't sort of keep it in a cupboard and then put it in the fridge. So it's cold when you want to consume it. Always, always keep it in the fridge. Think of it as butter. It should always, always be in the fridge.

It also means they're quicker to chill down. And as I said, heat is the enemy as well. That also breaks down aromatic compounds. So you want to keep your beer cold. Don't sort of keep it in a cupboard and then put it in the fridge. So it's cold when you want to consume it. Always, always keep it in the fridge. Think of it as butter. It should always, always be in the fridge.

And then the final one is oxygen, which we can't do a lot about other than drinking quickly. But breweries spend millions and millions of pounds on perfect canning and bottling lines to minimize how much oxygen ends up in the bottles and the cans because that's called staling of the beer.

And then the final one is oxygen, which we can't do a lot about other than drinking quickly. But breweries spend millions and millions of pounds on perfect canning and bottling lines to minimize how much oxygen ends up in the bottles and the cans because that's called staling of the beer.

And then the final one is oxygen, which we can't do a lot about other than drinking quickly. But breweries spend millions and millions of pounds on perfect canning and bottling lines to minimize how much oxygen ends up in the bottles and the cans because that's called staling of the beer.

And again, oxygen breaks down these delicious aroma and flavor compounds in the beer to make it no longer the beer that the brewer sort of had in their heads. Yeah.

And again, oxygen breaks down these delicious aroma and flavor compounds in the beer to make it no longer the beer that the brewer sort of had in their heads. Yeah.

And again, oxygen breaks down these delicious aroma and flavor compounds in the beer to make it no longer the beer that the brewer sort of had in their heads. Yeah.

Absolutely. Beer is, they called it liquid bread for thousands of years, our ancestors. And it is like that, you know, it's not going to poison you if you drink it out of date or you haven't cared for it because it's got alcohol in it. It's a pretty safe form of liquid, but it is at its absolute best straight from the brewery. And from the moment it leaves, it's only getting worse.

Absolutely. Beer is, they called it liquid bread for thousands of years, our ancestors. And it is like that, you know, it's not going to poison you if you drink it out of date or you haven't cared for it because it's got alcohol in it. It's a pretty safe form of liquid, but it is at its absolute best straight from the brewery. And from the moment it leaves, it's only getting worse.

Absolutely. Beer is, they called it liquid bread for thousands of years, our ancestors. And it is like that, you know, it's not going to poison you if you drink it out of date or you haven't cared for it because it's got alcohol in it. It's a pretty safe form of liquid, but it is at its absolute best straight from the brewery. And from the moment it leaves, it's only getting worse.

So that's why, you know, craft breweries, they'll always be saying, you know, drink it fresh. And why a lot of the cans will also say keep cold. and store in a dark place because it really, you know, 30 seconds in the light is enough to taint a very hoppy beer.

So that's why, you know, craft breweries, they'll always be saying, you know, drink it fresh. And why a lot of the cans will also say keep cold. and store in a dark place because it really, you know, 30 seconds in the light is enough to taint a very hoppy beer.

So that's why, you know, craft breweries, they'll always be saying, you know, drink it fresh. And why a lot of the cans will also say keep cold. and store in a dark place because it really, you know, 30 seconds in the light is enough to taint a very hoppy beer.

So you'll even see at beer festivals, and this is slightly ridiculous, sort of beer geeks putting paper over their beers to try and protect it from the light. That doesn't do much, but that's sort of the extent that it can affect the flavour of beer. So we need to treat beer, even mass-produced, you know, macro lagers, we need to treat it like it's almost a fresh food.

So you'll even see at beer festivals, and this is slightly ridiculous, sort of beer geeks putting paper over their beers to try and protect it from the light. That doesn't do much, but that's sort of the extent that it can affect the flavour of beer. So we need to treat beer, even mass-produced, you know, macro lagers, we need to treat it like it's almost a fresh food.

So you'll even see at beer festivals, and this is slightly ridiculous, sort of beer geeks putting paper over their beers to try and protect it from the light. That doesn't do much, but that's sort of the extent that it can affect the flavour of beer. So we need to treat beer, even mass-produced, you know, macro lagers, we need to treat it like it's almost a fresh food.

Thank you so much for having me, Mike. It's been an absolute pleasure being on the show.

Thank you so much for having me, Mike. It's been an absolute pleasure being on the show.

Thank you so much for having me, Mike. It's been an absolute pleasure being on the show.