Growler FAQ

Photo by  Alex Vakulin

Photo by Alex Vakulin

We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers:

Q: What’s a growler?

A: A growler is a wonderful way to take home your favorite brews. We have glass and stainless steel versions of growlers in different sizes, and are happy to fill growlers from other breweries as well.

Q: How long does beer stay fresh in a growler?

A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. You’ll also want to get a glass growler into a refrigerator or ice chest as soon as possible, while fancy double walled stainless growlers will keep the beer cold for a day or two.

Q: How do I clean my growler?

A: Plain ol’ soap and water is best, and the sooner you clean that growler after drinking all the beer, the better. Then just let it air dry. If you have a glass growler and start seeing discoloration in the screw-top lid, throw the lid away! We’ll give you a new one the next time you come by the tasting room.

Q: Why do you let the growler overflow when it’s filling?

A: Because we want it to be full of beer when you get home! The tubes we attach to the faucet fills the growler from the bottom up, pushing all the foam to the top. If we don’t let the foam spill out, by the time you’re ready to crack that growler open it will be less than full and the beer will be flatter. Gross.

Q: Why are your growlers brown?

A: It’s not just because we like how they look--brown glass protects beer better. Exposure to light quickly reacts with hops to make beer skunky. By skunky, we mean it literally smells like a skunk, and it only takes a few seconds in clear glass for the skunk rays to do their thing. Brown glass blocks 98% of the skunking rays. Stainless steel is even better since no light can get in. We may not brew hop bombs, but all of our beers DO have hops in them and we don’t want that Belgian getting the wrong kind of funky.

Q: Why is it called a growler?

A: No one has a good answer to that. There are a couple theories floating around, but they all seem pretty thin. All we know is that the word’s been around since before Prohibition, and that back in those days a “growler” was a bucket that could be filled up with beer. Though a bucket of beer sounds awesome, we definitely prefer the bottles that are in use today.

Have any other beer-related questions for us? Stop by the tasting room, or email us!


Dan & Peter