re: No More Jucifer Cans

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What is the issue with the canning?

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My guess is that they are introducing too much O2 into the process. A number of cans have come out, well, I hate to say it, but...well, we will just say they are very brown in color. And it's visually unappealing, sure, but it's more than just that. It also skews the flavor strongly towards the malt side.

Ok so how is canning Jucifer different than canning Radical Rye?

My point is how can the other beers can correctly and this one apparently has problems?

Is it the beer itself or the canning process?

And someone gave me an El Dorado crowler from Parish yesterday. I intend to have it shortly. Don't think I've had it before.

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I was led to believe that it is easier to minimize O2 when canning than it is with bottling....you think that's true?

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That is almost certainly true based upon what I've heard from non-GB people, meaning other industry folks. Canning is just better for beer. I think the Jucifer thing has to do with packaging issues, that's almost certain, but as Martini points out, they have other products doing well that are canned. That's probably a factor, but not the only one.

I'll just say that we've seen a very similar paradigm in regards to a very affordable, very hoppy/juicy IPA hit the market that had to be adjusted previously based upon marketing data. Cost a lot to make, was super cheap on the shelf, difficult to maintain margins for the producer.

I think the proliferation of Ghost has them rethinking production. There is no downside to continuing to produce to disto if that is the goal.

Jucifer has not been as readily available as they anticipated by a long shot. When I ran into Zack in June in Florida he said the goal was to be on the shelf all summer at $9.99

I did not toss the name out without relevance to the conversation.

What? Ghost has shown up at gas stations and drug stores. They have accomplished the goal of Summer of Ghost. GB has to rethink production.