Technically, the afternoon. Or perhaps the morning. The last 8 hours anyway. This “bump” was a lot worse than the last one just 2 weeks ago, which was ready to pop, but had not popped. This particular can had a full blown explosion of sticky apple beer, as you can see by the force which almost ripped the top completely off. It looks like some additional fermentation has occurred in this can, and all of a sudden, the beer doesn’t want to be contained.
[Update #1 – 9/6/2017 – an apology and a compensatory six pack has been received from Cloudwater. They are very good at dealing with customers who have had issues with their products.]
[Update #2 – 15/7/2017 – an urgent recall and safety notice was issued by Cloudwater today. Read some of the text below, and you can see how seriously they take this.]
Distressing photos have emerged online of our Make Apple Pie Great Again beer cans popping open.
Furthermore a photo of a can end bursting open upon one of our customers attempting to open a can of MAPGA was posted online today, Saturday the 15th of July, 2017.
We’ve had sample cans stored at ambient temperature in our warehouse since packaging that beer early February 2017, and have recently experienced an instance of severe over carbonation from re-fermentation in can resulting in sample cans opening with an aggressive burst. Consequently we are issuing this urgent voluntary recall and safety notice.
MAPGA was brewed with concentrated apple juice, and apple puree too. As a result of working with a variety of carbohydrate sources (other than just malted grains) we waited for over four months after brew day to package the beer, paid close attention to observing a stable gravity (indicating that the beer was as fermented out as it could be with that particular yeast strain), and canned the beer with a very low packaged
viable yeast cell count (0.1×10^6).
What we believed has happened to a very small number of cans is that the viable yeast remaining in the beer upon packaging, always present in unfiltered beer, has been reanimated by the warmer weather (whether in a distribution warehouse, on a shop shelf, or in a cupboard at home), and further fermented out the residual sugars in the beer. This re-fermentation is something we did not anticipate, and are now increasingly worried about.