Got Swill?

[Wolferz]

Call the bomb squad!
http://news.msn.com/us/craft-beer-dr...loding-swill-1
"Consumers: if you have any Swill in your home, please do not open it, attempt to transport it, or return it to your retail store. Dispose of the product by following these steps: (i) Before disposing of any bottles of Swill, please put on protective gloves and eye wear; (ii) Place all remaining Swill bottles in a closed box and place immediately in a secured dumpster or trash container outside."

[Jimbuna]

Probably a faulty bottle cap attachment operational procedure.

[vanjast]

The Bloody Idiots..

The beer was probably made at 'sea-level' or lower altitude, and they took it up to higher altitudes to their cabin.

Difference in altitude plus fermenting pressure - DOH!!

[Jimbuna]

Pop goes the weasel.

[Aktungbby]

ACTUALLY: as a public service to our high class er reenacting the bar scene in DAS-BOOT-"Warm bottles of champagne and improper cork-removal techniques cause serious, potentially blinding eye injuries each year, according to the American Academy of Ophthalmology. Champagne bottles contain pressure as high as 90 pounds per square inch – more than the pressure found inside a typical car tire. This pressure can launch a champagne cork at as it leaves the bottle, which is fast enough to shatter glass. Unfortunately, this is also fast enough to permanently damage vision." My first job in the year of '73 was at a winery specializing in Champagne or 'sparkling wine'. When the cellar-master determined that fermentation was not proper, decanting of each bottle on a mass scale would be necessary; poured back into the fermentation tanks. The conveyer, with cooling water would eventually warm up and each bottle became a potential 'grenade' in the hands of the winery staff- unwiring and decanting the faulty elixir. Full face, body and arm protection was worn but the long term employees had scars...Keep the bubbly COLD at all times!the life you save may be your own. Go visual HERE: http://camcham.co.uk/index.php/french-wine-british-bottle/

[Wolferz]

Aktungbby,

Did you work in a winery?
If so, what was your job?
"Cork soaker"?

[Aktungbby]

Several! Your right! Strictly bottom-of-the-barrel 'cork-fodder'; part of post-grad management training. The company illegally mislabeled its hooch to airlines and went out of business and it had been a very large company. Daughter still serves at one 'sparkling wine' establishment (Napa Valley) so I get the half-empties. They don't throw any thing away and all vino should breathe a little anyhow! We have Korbel, Mumm, Schramsburg and a few others here but can't legally call it "Champagne"; that pisses off the Froggies and is a legal appellation. Mis-labeling or using someone's appellation is a major no-no and involves the Feds. PS: as a public service to our Gourmand revelers, Champagne is NEVER stored on its side as with regular wine...strictly straight up and chilled BBY Take in the movie Bottle Shock to get a handle on the ferocity of the wine culture! I taste at that winery and we really beat the Froggies at their own game . Napa is the wine capitol of the planet! I do like a good Bordeaux though...I'll give em that. The French actually come here to study wine making-all good-and locals taste for free. Gotta love it! sacre but theeze americaines theenk they rrr sometheeeng! And just to improve your romantic Panoché in le boudoir et le Hottub...a whole new apprôche to opening the bubbly with a Kaleun's 'blood and honor' dagger! Just don't do it on the second bottle; this requires a sober approach on the 45 degree angle...they don't call em 'Beau sabreurs' fer nuthin!

[Wolferz]

LOL ^^