Should You Drink Exploded Beer?

Drinking an exploded beer may not be a good idea. Exploding bottles and cans are usually caused by overcarbonation, which can occur when there is a buildup of carbon dioxide (CO2) due to refermentation. Refermentation happens when yeast and microbes continue to process sugars, releasing CO2. This can happen when fruit is added to the beer after the initial fermentation process, as the sugar in the fruit can cause refermentation, leading to a buildup of pressure that can cause the bottle or can to explode. While it may be tempting to salvage an exploded beer, it is important to prioritize safety. Bottle bombs are extremely dangerous and can cause serious injuries, especially to the eyes. It is recommended to wear safety gear, such as safety glasses, a face shield, and gloves, when handling exploded bottles or cans. Therefore, it is generally not advisable to drink an exploded beer.

Is it safe to drink an exploded beer?

Drinking an exploded beer is not safe and is not recommended. Beer explosions are usually caused by the build-up of carbon dioxide (CO2) gas, which is released during the fermentation process. When yeast is added to beer, it consumes sugars and converts them into alcohol and CO2. If there is an excess of fermentable sugars left in the beer, and the yeast finds favourable conditions, it can continue to produce CO2, leading to a build-up of pressure that can cause the can or bottle to explode.

While it is not advisable to drink an exploded beer, it is important to understand why these explosions occur to take preventive measures. One of the main reasons is the addition of fruit to the beer, which introduces more fermentable sugars. Brewers sometimes add fruit towards the end of the brewing process to maximise flavour, but this can lead to refermentation. Refermentation occurs when yeast and microbes continue to process sugars while the beer is in its final packaging, releasing more CO2 and increasing the risk of explosion.

To prevent beer explosions, it is recommended to keep the beer cold at all times, as warmer temperatures activate the yeast, leading to increased CO2 production. Drinking the beer as soon as possible and following the brewer's instructions and warnings can also reduce the risk of explosions. Additionally, consumers can educate themselves on different fruit beer styles and reach out to brewery staff with any concerns.

While both brewers and consumers can take steps to prevent explosions, there is some controversy over who is responsible when an explosion occurs. Some experts argue that customers should use common sense when handling products, while others believe that brewers should ensure safe and properly packaged beer. Ultimately, it is essential to prioritise safety and be cautious when consuming craft beers, especially those with high fruit content.

What causes beer to explode?

The process of brewing beer is essentially a chemistry project. When grain is malted, the starches are converted to sugars, which are then cracked open to expose those sugars. The grain is then boiled and steeped in water, drawing all the fermentable sugars into what is now called wort. Yeast is then introduced.

Yeast is a single-celled living organism in pursuit of sugar. Yeast consumes virtually all the sugars in the wort and converts them to alcohol and carbon dioxide, along with several other micronutrients that are nutritious for humans.

Carbon dioxide is a powerful gas. When brewers started bottling and canning beer, they learned that when CO2 is put under pressure, it can explode. This is what happens when beer is bottled or canned too quickly. The yeast will reinvigorate and begin to consume any remaining fermentable sugars, creating more alcohol and carbon dioxide, which is now trapped inside the bottle or can.

Today, craft brewers are experimenting with adding fruit to beer at the very end of the process. Fruit, of course, has fermentable sugars in it, so as the beer sits, any remaining yeast will activate and start consuming those sugars, creating more CO2, and resulting in an explosion.

To avoid exploding beer, brewers should rack their beer and allow for secondary fermentation. Beer drinkers should also keep their beer cold but not freezing until they are ready to drink it.

What are the dangers of exploding beer bottles?

Beer bottles and cans can explode due to the fermentation process, which creates carbon dioxide. This gas is released into the atmosphere when bottles or cans are not airtight, but when they are sealed, the carbon dioxide is trapped inside and can cause an explosion. This is more common in beers with added fruit, as the fruit contains sugars that yeast can feed on, creating more carbon dioxide.

Exploding beer bottles and cans can be dangerous, and have the potential to cause serious injury. In 2018, a bartender in New York City filed a lawsuit against Corona after a bottle exploded and caused him to lose his eye. Two other people were also injured by exploding Corona bottles that year, and several craft breweries have had to recall beers due to unexpected explosions.

To prevent explosions, it is important to keep beer cold, as this slows down the fermentation process and reduces the risk of popped tops. Consumers should also drink beer as soon as possible and be mindful of any brewer’s instructions or warnings. Responsible brewers will include adequate warnings on their packaging and take steps to prevent explosions, such as adding fruit earlier in the brewing process or filtering out yeast before canning.

While both brewers and buyers can take steps to prevent explosions, there is some controversy over who is responsible when an explosion occurs. Some experts say that customers should use common sense when handling beer, while others believe that the onus is on brewers to create a safe product. However, most craft beer producers agree that they should always be responsible for ensuring a safe and enjoyable beer experience.

How to prevent exploding beer bottles

Beer bottles can explode due to excess pressure within the bottle. This can be caused by over-carbonation of the beer at the bottling stage, the bottles themselves not being strong enough, or improper storage. Here are some tips to prevent your beer bottles from exploding:

Use High-Quality Ingredients

The quality of brewing ingredients has improved over the years, but it is still important to be careful when purchasing. Always use fresh malts and malt extract. Older liquid and dried malt extract will ferment much more slowly than comparable all-grain wort. Yeast also has a limited shelf life; liquid yeast is generally of higher quality than dried packets but must be stored under refrigeration and used within the recommended shelf life. Old, expired yeast will ferment slowly or incompletely, contributing to exploding bottles.

Allow the Beer to Ferment Completely

One of the main causes of exploding bottles is bottling the beer before it has finished fermenting. The beer then completes its fermentation in the bottle, producing extra CO2 pressure that can cause the bottles to fail. Allow a minimum of two weeks for an average beer to ferment before bottling, and wait longer if brewing a high-gravity beer. Check the specific gravity of the beer and ensure it doesn't change over a 24-36 hour period before bottling.

Use Good Quality Bottles and Inspect Them

Poor quality bottles or the wrong type of bottles can lead to explosions. Beer bottles should be thick and resilient to withstand the pressure exerted by the internal atmosphere. Never use twist-off bottles as they are too thin and will not seal properly. Select the thickest bottles you can find, clean them thoroughly, and inspect each one by holding them up to a light source. Immediately discard any cracked, chipped, or thin bottles. Consider investing in high-quality reusable bottles from a homebrew store.

Calculate and Weigh the Right Amount of Priming Sugar

Sugar density can vary depending on the manufacturer. Weigh your priming sugar instead of measuring it by volume to ensure accuracy. You can calculate the exact weight needed using a spreadsheet, online calculator, or brewing software.

Store Your Beer in a Cool, Dark Place

Light and heat are natural enemies of finished beer. They can break down critical flavor compounds, promote additional fermentation, and increase CO2 pressure in the bottle. Store your beer in a cool, dark place to avoid bottle bombs and preserve its natural flavor.

Additional Tips:

• Leave sufficient headspace in the bottle (roughly 1 inch or 2.5 cm) to allow for carbon dioxide expansion.
• Keep bottled beer away from direct sunlight and heat sources to prevent excess pressure build-up.
• If you live in a hot climate, consider investing in a dedicated refrigerated storage space to maintain optimal temperatures.

Who is responsible for exploding beer bottles?

Beer bottles can explode due to a variety of reasons, and the responsibility for these explosions is a complex issue that is currently being debated in courts.

Firstly, it is important to understand the science behind why beer bottles explode. Beer is a highly carbonated drink, meaning it gives out a lot of carbon dioxide (CO2). When beer is placed in a sealed container, such as a bottle, the CO2 has no way to escape, and pressure builds up inside. If the pressure becomes too great, the bottle can explode.

There are several factors that can contribute to this buildup of pressure:

• Over-carbonation of the beer at the bottling stage: If the beer is bottled before the fermentation process is complete, the carbon dioxide can build up enough pressure to cause the bottle to explode.
• Poor-quality bottles or the wrong type of bottles: Using bottles that are not designed to handle the pressure of carbonated beer can increase the risk of explosion.
• Improper storage: Storing beer in a warm environment or exposing it to direct sunlight can increase the pressure inside the bottles, leading to a potential explosion.
• Refermentation: When fruit is added to beer after the initial fermentation process, it can cause refermentation. The sugar from the fruit interacts with the yeast, producing more CO2 and increasing the risk of explosion.

With this understanding of the causes of beer bottle explosions, we can now examine the question of responsibility.

Some experts argue that customers are responsible for exercising common sense and taking proper precautions when handling and storing beer products. For example, keeping beer cold at all times and following the brewer's instructions and warnings can help prevent explosions. In some cases, brewers have even used social media to warn customers about the risk of explosion, especially with beers that contain a significant amount of fruit.

On the other hand, there are those who believe that the brewers bear the full burden of ensuring consumer safety at all stages of the brewing and distribution process. They argue that if a brewery knowingly packages beer that has the potential to explode, they are putting consumers at risk.

Ultimately, the question of responsibility is a legal and ethical issue that is currently being debated in courts through product liability and negligence lawsuits. There have been several lawsuits filed against beer companies, such as Corona, alleging defective design or manufacturing of their bottles, resulting in serious injuries to customers. In these cases, the courts will determine the extent of liability on the part of both the brewer and the consumer.

In conclusion, while there may be steps that consumers can take to reduce the risk of beer bottle explosions, the responsibility for ensuring the safety of the product ultimately lies with the brewers. By following proper safety protocols and providing adequate warnings to consumers, brewers can help prevent explosions and protect their customers from potential harm.

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