tag:blogger.com,1999:blog-21271644.post8978520101364446873..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: What Can We Learn From 170-Year-Old Beer?Jeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-21271644.post-14902153598604115112015-03-05T23:58:44.470-08:002015-03-05T23:58:44.470-08:00FWIW, I've tasted a 100 year old beer (not fro...FWIW, I've tasted a 100 year old beer (not from the sea) and I thought it was still in pretty good shape. Nothing wrong jumped out at me and if I could have drunk a glass of it, I would have.<br /><br />Also, one the best beers I've ever drunk was a Rochefort 10 that was over 30 years old at the time I drunk it.Mikenoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-11875705732750041952015-03-05T20:11:56.733-08:002015-03-05T20:11:56.733-08:00The problem is that the bottles were leaky and the...The problem is that the bottles were leaky and the beer was contaminated with seawater. "Compared to modern beers, the shipwreck beers contained similar levels of potassium but 15–60-fold more sodium (Table 1), presumably derived from seawater. This may have diluted the beers up to 30%."<br /><br />Up to 30% seawater (and whatever microorganisms in the seawater) make this study fairly timmay!noreply@blogger.com