Beer load and reefer

I learned a little bit more here today. Very nice. And I spent some time around taverns and such. Where this and that would go, some to the cooler in the corner and some goes into racks for Bar Draw etc.

A little light came on in head this morning reading everyone. I don't know how they think they can put a Keg that needs cooling onto a reefer and roll it onto a local city semi for final delivery without reefer for a little bit.

 

I hauled beer in a dry van and the shipper was more worried about it freezing in the winter than about it being too warm in the summer. The movement of the truck and the alcohol content kept it from freezing while the truck was rolling but if it was dropped in a drop lot or sat for a weekend with the temperature below the upper 20's it could freeze.

 

Now if beer loads only paid better.

 

Maybe Nevada's Bordellos might, considering it's 5.00 a can... he he.

 

‘Beer’ is probably not the correct term for anything from bud, miller, or coors

Beer is brewed and packaged in a sanitary environment. Pasteurization always baffles me. I suppose it’s a CYA thing for multi-billion dollar mega breweries.

I store homebrews in my basement, unrefrigerated. I’ve opened high gravity brews that mature well two or more years after I made them and they are fine.

 

I can tell when my beer has not been kept at the right temps.

 

You should have set the refer at 33 degrees. Therefore, in case of breakdown you would have something to drink until help arrives!

 

A Woodchuck may not know how to chuck wood. But, a Woodcuck knows how to keep his beer cold.

 

Maybe it was lite beer in which case nobody cares about the taste anyway.