On 2008-07-15, Mark Thorson > wrote:

> Back when I was a big beer drinker, I noticed a very
> rare phenomenon. On three occasions, I got a can of
> beer in which it seemed as though the bubbles were
> smaller (not that I think that's really possible,
> but that's what the mouthfeel was like) and the beer
> had a slight citrus taste. I'm wondering if those
> could have been cans that failed the pasteurization
> process.

Not sure what you mean. Are you referring to Coors or just some beer? Coor
didn't pasturize and pasturizing is just a post brew warming/time process.
I don't pasturize and on a bad day, I can make a better beer than canoe
beers. OTOH, I used to notice that about Coors. It seemed to have smaller
bubbles than other beers. Might be due to the continuous refrigeration.
Cold beer holds more carbination at what feels like smaller bubbles than
warm beer.

BTW, warm beer is not a bad thing. And typically, warm is not warm like
sake, but usually at room temperature in cool countries like UK. My first
experience with warm beer was San Miguel, bottles that were cooled to night
temps. Very tasty and a big surprise. I really liked it, both light and
dark. US canoe beers taste horrible when not ice cold, cuz they actually
are horrible beer!

nb