QC Issues and Bad Batches: BM Mbpbugeye for additions or comments


1	Beer Name	Brewery	Vintage/Batch	Notes	Sources	Date Added

2	Abyss	Deschutes	2009	Most bottles have a varying degrees of sourness, storage temperature seems to play a large part in the quality of the beer. Contact Deschutes for refund.	Personal experience, reviews and Deschutes.	2/17/2011
3	Angel's Share Bourbon	Lost Abbey	2009 bottles	Most bottles are flat. These issues are not reported when this beer is served on tap.		2/17/2010
4	Angel's Share Brandy	Lost Abbey	07, '08, '10 bottles	Flat bottles. 375ml. Also reports of moderate to severe sourness in many bottles from '07 &'10. These issues are not reported when this beer is served on tap.	http://beeradvocate.com/forum/read/3783832 and reviews.	2/17/2010
5	Angel's Share Grand Cru	Lost Abbey	One-off	This beer is a blend of Angel's Share Bourbon and Brandy. There have been many reports of bottles that have gone sour and/or exhibited extremely low carbonation and thinning body. The problem can be traced back to issues with the Brandy Barrel aged portion of the blend. Reviews note aromas and flavors of sour grape juice and a languid mouthfeel. These issues seem isolated to bottles, and are not reported when the beer is served on tap.		2/17/2010
6	Apprentice Series Natasha	White Birch	One-off	Many reports of over-carbonation, often times resulting in gushing. Often times a light funkiness is percieveable in the aroma. A thinned body with a sharp over-carbonation has been reported. Over-carbonation seems to be the most prevalent issue here.	http://beeradvocate.com/beer/profile/20417/62962/?sort=low&start=0	2/17/2010
7	Bare Tree Weiss Wine	Two Brothers	Vintage 2005	The majority of reviews note green apple and grape sourness found in both the aroma and flavor.	http://beeradvocate.com/beer/profile/689/27526/?view=beer&sort=latest&start=0	9/22/2011
8	Barrel Aged Barleywine	White Birch	2010	There seems to be about a 50% chance of getting an infected bottle at this time.		2/17/2011
9	Barrel Aged Decadence	Alesmith	Brewed '08, Bottled '11	Brewer reports that this barleywine has taken on some sourness from the barrels. They have chosen to release it, stating that the flavors are not undesirable. This beer is on this list because I think it is important that potential traders know that this beer has soured. It is being released as is.	http://beernews.org/2011/05/alesmith-barrel-aged-2008-decadence-2009-speedway-stout-release-date-set/	5/18/2011
10	Barrel Aged Old Bat Rastard	Freetail Brewing Company	2011	Infections stemming from the barrels. Hints of sour cherries, apples and other fruits reported in both the aroma and flavor as well as high levels of carbonation and a thinned body.		2/17/2010
11	Barrel-Aged Wake Up Dead	Left Hand	One-off	QC issues vary, most report a strong plastic/rubber taste and very thin body.		2/17/2010
12	Barreled & Portered	Jackie O's	Bottled 11/28/09	Infected according to the brewer.	Brewer has personally stated that this beer is infected.	2/17/2010
13	Bellaire Brown Ale	Short's		Many reports of sourness, funkiness and other off flavors and aromas. Consume fresh and keep refrigerated.		10/5/2011
14	Black Butte XXII	Deschutes	Bottled in 2010	Cocoa butter separated in the bottles and Deschutes disposed of all bottles. The problem does not effect kegs, but these kegs were limited to Deschutes' pub in order to regulate their quality. Because the issue never made it out of Deschutes' hands, it is highly unlikely that a consumer would come across beer effected by this issue.	http://brewpublic.com/brewpubs/deschutes-celebrates-22-years/	2/17/2010
15	Black Caulrdon	Grand Teton	Bottled 01/21/10	Few reports of infection but some nonetheless. Perhaps more than the 01/21/10 as well.		2/17/2010
16	Black Damnation I	De Struise	Batch 1	Excessive foaming and carbonation. Sour cherry, metal, solvent, chemical, funky and ashy flavors and aromas reported. (regular Black Damnation)		2/17/2010
17	Black Tot	Avery	Brewed 2009	Batch infection from rum barrels. Contact Avery for refund.		2/17/2010
18	Boris	Alpine Beer Co				2/17/2010
19	Bourbon Barrel Imperial Stout	Berkshire	2008-09			2/17/2010
20	Bourbon Barrel Stout	Odell	Batch 1&2	Recall issued on second batch and it was pulled from shelves in most retailers.	http://odellbrewing.com/bourbon-barrel-stout-concern	2/17/2010
21	Campeador - Rurik Ale	Cigar City	2010	Funky and sour aromas have been reported, these off flavors translate into the flavor as well. Infection has been attributed to the Buffalo Trace barrel used in aging. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer.		2/17/2010
22	Chocarrubica	Grado Plato		Reported aromas of sourness, berries and plastic. Gushing over carbonation and off flavors of sour fruits and berries.		2/17/2010
23	Churchill's Finest Hour	Port Brewing Company	2010 (gold wax)	Classic indicators of excessive carbonation, sour cherry and plastic are reported.		2/17/2010
24	Crème Brulee Java Stout	Kuhnhenn	05, '09	Many flat bottles, some reports of excessive acidity and rarely, some sourness.		2/17/2010
25	Cup A Joe Coffee Crème Stout	Short's	2009	"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
26	Cuvee Delphine	De Struise	Vintage 2009	Seems to be a varying degree of sour, funky notes and over carbonation in most cases.		2/17/2010
27	Dogfather (Bourbon Barrel Aged)	Laughing Dog Brewing				7/18/2011
28	Framboise De Amorosa	Lost Abbey		Over carbonated, very often to the point of extreme gushing.		7/18/2011
29	Fred	Hair of the Dog	at least batches 46,53,66,	Numerous batches over the years exhibit exessive carbo and slight sour cherry notes.		2/17/2010
30	Friek	Odell	One-off	Flat bottles. No off flavors have surfaced. I'm still waiting on a reply from Odell about this issue.	Reviews, personal experience.	6/16/2011
31	Good Humans	Short's	Varies	"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
32	Helios	Victory Brewing Company	Oct 26 and Dec 10, 2009	A flaw in the bottle conditioning process has caused excessive carbonation, that can exceed the breaking point of the bottle. The brewery issued a recall on these bottles, as they pose a risk of exploding bottles. The flaw does not affect flavor or aroma. ***It is important to note that the recall has ended and all current bottles of Helios are unaffected.	http://victorybeer.com/blog/helios-recall-expired/	2/17/2010
33	Hiveranno	Odell	Initial CO release	Odell has decided to delay the release of Hiveranno to states outside of CO; citing: "There may be a small portion of bottles that could have lower than anticipated carbonation levels or even flat in the market... we have decided to hold back the majority of this beer to allow for further bottle conditioning times." contact cheers@odellbrewing.com to have flat bottles replaced.	http://odellbrewing.com/hiveranno-release-delayed	7/1/2011
34	Hop 15	Port Brewing Company	2010	Many flat bottles from various batches.	http://beeradvocate.com/forum/read/3931280#3931944	2/17/2010
35	Imperial Stout	Boulevard	2011 Batch 2	Tainted with Brett. The brewery is offering refunds. http://www.boulevard.com/beers/imperial-stout-annoucement	http://www.boulevard.com/beers/imperial-stout-annoucement	2/17/2010
36	Improvisación Oatmeal Rye	Cigar City	Batch 1	Strong bleu cheese notes. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer.		2/17/2010
37	Jefferson Reserve Bourbon Stout	Bluegrass Brewing Company	Notched A (April) 09	Over-carbonation, sourness and funkiness with a thinned body. Many consumers have had good experiences in contacting Bluegrass with issues.		2/17/2010
38	Kate The Great	Portsmouth	2009	Reportedly infected, though some claim it is a pronounced port wine flavor.		2/17/2010
39	Keylime Pie	Short's		"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
40	Louie's Reserve	Lake Louie	2010	No bottle variation, whole batch is infected		2/17/2010
41	Maduro Oatmeal Brown	Cigar City		Infection issues limited to only one batch. The issues have been solved and fresh Maduro should be clean. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer.		2/17/2010
42	Marshal Zhukov	Cigar City	Oct-10	Flat bottles. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer.		2/17/2010
43	Matilda	Goose Island	Multiple	Reports vary, most batches are clean. In many cases infection does not ruin beer.		2/17/2010
44	Mayhem	Kuhnhenn	Apr-09	Numerous flat bottles, some off notes of metal, teriyaki, sour cherry etc.		2/17/2010
45	Mirror Mirror	Deschutes	2009	Partial batch infection with wild yeast & bacteria from barrels. Contact brewer for refund.	Personal experience, reviews and Deschutes.	2/17/2010
46	Mongo	Port Brewing Company		Many bottles exhibited strange floating chunks. The chunks are proteins that were precipitating out after bottling; bottling procedure has been changed and floaties are gone. Flavor and aroma are not affected.	http://beeradvocate.com/forum/read/3931280#3931944	7/18/2011
47	Newport Storm- Mark	Coastal Exreme	One-off	Strong, classic infection characteristics of sourness, acidity and vinegary notes.		2/17/2010
48	Old Habit	Ithaca	Batch E!017	Gushing, funkiness, mineral taste and aroma and sour cherry notes.		2/17/2010
49	Olde Brune	Kuhnhenn	Summer Solstice 10	Carbonation is reported to be very low and often times totally flat.		2/17/2010
50	Olde Rabbits Foot	Olde Hickory	2009 (2010?)	2009 has had a few reports of infection, 2010's batch may or may not be affected as well due to the blend containing 2010 Sexual Chocolate.		2/17/2010
51	Older Viscosity	Port Brewing Company		Many flat bottles from various batches.		2/17/2010
52	Orange Blossom Cream Ale	Buffalo Bill's Brewery	shipped between January and July 2011	The product is being recalled because contents of several bottles have been found to be fermenting, which causes additional pressure in the bottle. This may lead to sudden popping of the cap or rupturing of the bottle, which could pose a hazard from breaking glass. Immediate and careful disposal of the product is warranted. People who have already consumed the product are not at risk of illness or bad effects. Consumers may receive a full refund for any unused product by calling toll free at 1-(855)-890-3290.	http://www.beernews.org/2011/08/buffalo-bills-orange-blossom-cream-ale-recalled/	9/1/2011
53	PB & J	Short's	2009	"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation...the use of nuts or anything containing fatty acids has proven to be a challenge, especially when refrigeration can not be guaranteed throughout the entire life of the product."	Brewery is quoted in notes section.	2/17/2010
54	Pike Entire - Wood Aged Stout	Pike Pub & Brewery	2009	Excessive carbonation that dominates the pour. Sour and tart aromas of cherries and bitter chocolate. Sour cherry off flavors.		2/17/2010
55	S'more Stout	Short's		"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
56	Santa's Little Helper	Port Brewing Company	2010	Some bottles have strange blobs that is the result of an unexpected reaction the yeast had to unflaked oats. Flavor and aroma are not affected.	http://beeradvocate.com/forum/read/3931280#3931944	7/18/2011
57	Santa's Little Helper - Bourbon Barrel Aged	Port Brewing Company	2009	Many flat bottles have been reported.		2/17/2010
58	Sexual Chocolate	Foothills	2010			2/17/2010
59	Sinner's Blend	Lost Abbey	2009	Many reports of flat bottles as well as off flavors including acidity, sourness and tartness.		2/17/2010
60	Sisyphus	Real Ale Brewing Co.	2007	Over carbonated, sometimes gushing. Sour, acidic and band aid flavors and aromas.	http://beeradvocate.com/beer/profile/458/7588/?sort=low&start=0	2/17/2010
61	Smoke From The Oak - Bourbon Barrel	Captain Lawrence Brewing	Batch 1 (2007)	SFTO Rum and Bourbon batch #1 -both bottled in 2007 were not intentionally inoculated, but did show signs of activity SFTO Rum #2 -bottled in 2008 and not inoculated, did not show any signs of wild activity SFTO Apple Brandy batch #1 & 2 -Not Inoculated with anything all the bottles we currently have stored do not show any signs of activity	Brewery quoted in notes section	2/17/2010
62	Smoke From The Oak - Rum Barrel	Captain Lawrence Brewing	Batch 1 (2007)	"SFTO Rum and Bourbon batch #1 -both bottled in 2007 were not intentionally inoculated, but did show signs of activity SFTO Rum #2 -bottled in 2008 and not inoculated, did not show any signs of wild activity SFTO Apple Brandy batch #1 & 2 -Not Inoculated with anything all the bottles we currently have stored do not show any signs of activity "	Brewery quoted in notes section	2/17/2010
63	Sofie	Goose Island	packaged on 2/11/2011, 3/8/2011, 4/20/2011	"During a routine tasting at our brewery we discovered a bottle of Sofie that had flavor attributes that were different than expected. We found the flavors associated with these samples could be variable from bottle to bottle within these 3 production batches. Some of the bottles in each batch are outside of our desired taste profile."	http://www.gooseisland.com/pages/_a_note_from_the_brewmaster/106.php	6/2/2011
64	Speedway Stout	Alesmith	2009	Many bottles that were brewed in 2009 exhibited slight tart/sour notes.		2/17/2010
65	Strawberry Short's Cake	Short's		"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
66	Sue	Yazoo Brewing Company	Bottled 3rd wk Aug, '10	The brewery stated that bottles of Sue bottled on the third week of August 2010 do not taste how they intended. The batch is exhibiting sour notes. Email them at linus@yazoobrew.com they will offer replacements.	http://yazoobrew.blogspot.com/2010/11/problems-with-batch-of-sue-bottled-3rd.html	2/17/2010
67	Two Hearted	Bell's	Batch 9663 & 9674	Tainted with lacto that grew in lines in the bottling equipment. Bottled on 4/5/10 and 4/12/10	http://www.bellsbeer.com/news/7-Two%20Hearted%20Ale%20Withdrawal%20-%20Batches%209663%20%26%209674	2/17/2010
68	Uber Goober	Short's		Reports of sourness. Could be the factor that gives PB&J its sourness/infection. "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation...the use of nuts or anything containing fatty acids has proven to be a challenge, especially when refrigeration can not be guaranteed throughout the entire life of the product. "	Brewery is quoted in notes section.	2/17/2010
69	Uncle Steve's Irish Stout	Short's	2009	"...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..."	Brewery is quoted in notes section.	2/17/2010
70	Whiskey Barrel Aged Double Pecan Porter	(512) Brewing Company	Batch 1, 2010 (Jack Daniel's Barrels)	Sour taste, thin body, excessive carbonation; some times to the point of gushing. Storage temperature plays a significant role in severity of the issues.		2/17/2010
71	Chocolate Ale	Boulevard Brewing	2011-1, 2011-2, 2011-3	http://beernews.org/2012/02/boulevard-brewing-discovers-unintended-flavors-in-three-batches-of-chocolate-ale-offers-refund/	http://www.youtube.com/watch?v=UPBwB2L-WDw&feature=player_embedded	2/17/2012
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76		Disclaimer:		This list is meant to be an informative tool for the craft beer drinking community, concerning batches of beer with known quality issues. This is not comprehensive and it will always be a work in progress. I do my best to research all claims and reports that are sent to me; I try to make a well educated decision before a beer is placed on this list. I do not intend for this to be seen as a blacklist, or to have any bad intentions towards any brewery. Nothing on this list is a reflection of my personal opinion for or against any beer, brewery or persons. If you see anything that doesn't belong on this list please BM me.
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78				If you have any beers that you feel should be added to this list, please BM Mbpbugeye on BA.
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81		Low number of reports. Issues are less severe.	Issues are fairly common, but, in some cases, can be attributed to the handling and storage of the beer. These beers are beginning to be reported as exhibiting more severe levels of issues.	Brewery has explicitly stated that the beer has severe issues or a vast majority of reviews or reports share the same experience of quality issues. The likelihood of getting a bad example is high and the off notes have begun to dominate the beer and have changed it's characteristics.	Information not available, pending or unclear at this time. I need your help on this one!
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1	Disclaimer:	This list is meant to be an informative tool for the craft beer drinking community, concerning batches of beer with known quality issues. This is not comprehensive and it will always be a work in progress. I do my best to research all claims and reports that are sent to me; I try to make a well educated decision before a beer is placed on this list. I do not intend for this to be seen as a blacklist, or to have any bad intentions towards any brewery. Nothing on this list is a reflection of my personal opinion for or against any beer, brewery or persons. If you see anything that doesn't belong on this list please BM me.
2	An important note on storing and handling beer:	It is important to properly store and handle you beer if you want to get the most enjoyment from it. This can help insure that the beer will be tasting as the brewer intended. Proper storage and handling can help reduce effects of infection and other quality issues. All yeasts have a temperature at which they ferment more actively. Typically, as with ale yeast, the closer to room temperature, the more active and speedy the fermentation process. This is the same for wild yeasts and other unwanted fermenters. Storing your beer at cellar temperature (50-55 degrees F) or below will help to insure freshness. A more delicate beer, such as a lager, wheat beer or pilsner will do best in colder temperatures, like in a refrigerator. If a beer is not properly stored off flavors may eventually become present, but this may not be due to infection as ingredients in the beer experience chemical breakdown and the beer ages beyond freshness. Before you open and pour a beer, be sure that it has sat still for an adequate time to allow sediment to settle and to insure that the beer is not agitated. It is important to note that every beer is different and every brewery has unique suggestions on how to handle their beers to insure maximum quality. But for the most part, keep beer cool and allow it to sit undisturbed before opening. Read BeerAdvocate's "How To Store Beer" and "How Fresh Is Your Beer?" articles, linked to the right for further info on cellaring, storing, handling and purchasing beer.	http://beeradvocate.com/beer/101/store	http://beeradvocate.com/articles/327	http://www.portfolio.com/views/columns/first-draft/2008/05/02/Beer-Storage-Tips/index.html
3		Terms defined	Sources

4	Brett:	Brettanomyces: Commonly referred to as a 'wild yeast' by the craft beer community. In most beer styles Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in some styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, and it is also found in Oud Bruin and Flanders red ale. Brett flavors are typically described as funky, musty, dusty, horse-blanket, barnyard and other descriptors.	http://en.wikipedia.org/wiki/Brettanomyces	http://www.russianriverbrewing.com/pages/barrel.html#Q2
5	Flat:	In this list the term 'flat' is used to describe a beer that never properly developed carbonation in the natural process of fermentation. These beers exhibit very low to no carbonation, despite being relatively new and properly sealed. I do not list claims that concern beers of a high age at time of consumption; loss of carbonation, in this instance is not the brewery's fault and is most likely caused by storage or other factors of time.
6	Gusher/Gushing:	When excessive carbonation spills out of a bottle upon opening, and it is not caused by shaking or dropping the bottle, it is said to be 'gushing', or referred to as a 'gusher'. Upon pouring, these beers will typically fill the glass with a coarse, but frothy foam. This is not always a indication of infection or that the beer will have off flavors, but this is sometimes a result of over-fermentation by stray, wild yeast or other fermenters.
7	Infection:	On BeerAdvocate, we use the term infected to refer to a beer that has accidentally been contaminated by stray yeast, bacteria or other microorganisms that impart significant off flavors and aromas. In many severe cases these stray, wild yeasts have over-fermented the beer, affecting carbonation and body. Typically, in these instances, the beer will exhibit excessive carbonation, thin body, sour and/or funky aromas and flavors (often described as sour cherry).
8	Lacto:	Lactobacillus: Is a bacteria that converts sugars into lactic acid. Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid. Typically Lacto imparts very sour aromas and flavors, often described as cheesy, sour, funky, tart, sour cherry, sour apple, unripe fruit, vinegary and other descriptors.	http://en.wikipedia.org/wiki/Lactobacillus	http://www.russianriverbrewing.com/pages/barrel.html#Q3
9	Pedio:	Pediococcus: Pedio is a bacteria, similar to Lactobacillus. Pedio is anaerobic (meaning it lives without oxygen), and therefore a major potential spoiling bacteria in any beer. One of the major flavor developments of Pedio is the production of diacetyl (butter flavor & butterscotch). It is also responsible for imparting sour flavors to beer. It is often described as sour, funky, tart, sour cherry, sour apple, unripe fruit and other descriptors.	http://www.russianriverbrewing.com/pages/barrel.html#Q3
10	Skunked:	The proper term for this is "Light Struck". It occurs when molecules found in the oils of hops are exposed to light and begin to break down, causing a skunky aroma and off flavors. Sunlight and fluorescent light are especially harmful; incandescent light is less potent. It is a commonly held belief that the color of glass bottle is the cause. This is not entirely correct, but brown glass does provide better protection against light than clear or green bottles.	http://www.portfolio.com/views/columns/first-draft/2008/05/02/Beer-Storage-Tips/index.html	http://beeradvocate.com/articles/527
11	Wild Yeast:	A naturally occurring microorganism. There is naturally yeast in the air at all times. These yeasts are not cultured, or controlled by the brewery, but sometimes can find their way into a beer. When wild yeasts contact a beer they will ferment the residual sugars found in the beer, taking fermentation beyond what is intended by the brewer. Typically wild yeasts impart off flavors that are often described as sour, funky, acidic, tart and many other descriptors. Sometimes this term will simply be applied to a different strain of yeast that might be used in other applications by the brewery that accidentally contacts a beer that it was not intended to. The occurrence of wild yeast the the factor that makes spontaneously fermented beers, like Lambics, possible.