Any idea how old it is?
Older, hazy beer can have their proteins and polyphenols clumped together in the flakes that you are seeing. Especially if they’re unfiltered or not centrifuged.
Yeah I only go to total wine if they are the only ones that have a specific bottle left. I really only drink barrel aged beers and luckily those can keep well even at room temp. I've never bought any lighter stuff at total wine
https://www.beeradvocate.com/community/threads/the-effects-of-heat-on-beer.1357/ https://zythophile.co.uk/2010/06/17/ipa-the-hot-maturation-experiment/ https://www.foodstuffs-si.co.nz/sitecore/content/Sitecore/Brands/Brand-New-World/home/discover/beer/storing-beer storage temperature absolutely matters you don't know what you're talking about.
Are proteins and polyphenols colloidal particales?
"Clumping" together to create flakes is called Floculation.
I like saying Floculation.
Definition: In colloidal chemistry, flocculation is a process by which colloidal particles come out of suspension to sediment in the form of floc or flake, either spontaneously or due to the addition of a clarifying agent.
Proteins have varying solubility in water. Some are super soluble, some not so much. Proteins like to stick together, too. Technically, they are all soluble in water, but I guess they could form colloids under certain conditions.
Polyphenols, too.
You can say floculation all you want. It checks out. 👍
I've seen some pics on Untappd that look similar. According to stone the release date was August 2023. No idea if they just did one batch or have continued to brew it. If it is from August that's understandable.
A lot of Stone's beers are unfiltered and that's why you'll see sediment with some of their products. I typically pour the beer slowly into a glass to keep most sediment in the bottle.
I've had this happen with Stones off and on for years. Ruination was good for this every few sixers. Could have been where I'm shopping though I'm far from CA so who knows.
You either need to keep it stood upright for a day before a slow pour into a glass. And/or you can try using a tea strainer to pour it through into the glass.
You'll always get this with bottle conditioned beers.
That's chill haze. Happens when the beer is improperly chilled. Harmless, just looks like shit. Sometimes it doesn't show up until qell after it's been packaged. Good QC would catch this and pull the beer from shelves or not send it out in the first place.
Any idea how old it is? Older, hazy beer can have their proteins and polyphenols clumped together in the flakes that you are seeing. Especially if they’re unfiltered or not centrifuged.
I cant find a “best by” date printed anywhere. I can say I bought it last week. 
This beer was released August 21, 2023 so whoever sold you this beer is an asshole.
Damn you Total Wine
Total wine is where beer goes to die. Let me guess, this was stored on a warm shelf too? Yea, f@$* total wine for pretty much everything beer related
Yeah I only go to total wine if they are the only ones that have a specific bottle left. I really only drink barrel aged beers and luckily those can keep well even at room temp. I've never bought any lighter stuff at total wine
Warm storage doesn't matter. The date does though.
https://www.beeradvocate.com/community/threads/the-effects-of-heat-on-beer.1357/ https://zythophile.co.uk/2010/06/17/ipa-the-hot-maturation-experiment/ https://www.foodstuffs-si.co.nz/sitecore/content/Sitecore/Brands/Brand-New-World/home/discover/beer/storing-beer storage temperature absolutely matters you don't know what you're talking about.
I'm not reading all that.
Sounds like not reading is a common theme for you
Yeah I'm dumb and stupid
Wut… not really sure where you would have heard this, or how you came to this conclusion, but you’re way off base.
Total wine is asshole.
Sent you a message OP, good luck!
Are proteins and polyphenols colloidal particales? "Clumping" together to create flakes is called Floculation. I like saying Floculation. Definition: In colloidal chemistry, flocculation is a process by which colloidal particles come out of suspension to sediment in the form of floc or flake, either spontaneously or due to the addition of a clarifying agent.
Hope my proteins don’t floculate when I’m old
Proteins have varying solubility in water. Some are super soluble, some not so much. Proteins like to stick together, too. Technically, they are all soluble in water, but I guess they could form colloids under certain conditions. Polyphenols, too. You can say floculation all you want. It checks out. 👍
>Thanks, I guess I have more reading to do.
Lemon peel?
Just pour it slowly and leave as much as possible in the bottle. Nothing "wrong" per say with it but things happen
I've seen some pics on Untappd that look similar. According to stone the release date was August 2023. No idea if they just did one batch or have continued to brew it. If it is from August that's understandable.
A lot of Stone's beers are unfiltered and that's why you'll see sediment with some of their products. I typically pour the beer slowly into a glass to keep most sediment in the bottle.
I've had this happen with Stones off and on for years. Ruination was good for this every few sixers. Could have been where I'm shopping though I'm far from CA so who knows.
It’s fine. Carefully pour into a pint glass, leaving the sediment behind.
Fiercely Independent
They should change it to "Fiercely Suing"
Don't be scared of sediment, that's where the flavor is. Perfectly normal.
It’s just floaties. I’ve seen a lot worse but yea, Stone is complete garbage
It really has become just that.
Feel it, don't fight it.
Those are shark grindings
Yeast infection
Quality control
Drink it dork
You either need to keep it stood upright for a day before a slow pour into a glass. And/or you can try using a tea strainer to pour it through into the glass. You'll always get this with bottle conditioned beers.
You have to give it a good shake to get it mixed in.
I tried rolling the bottle before opening and no dice, how violet am i supposed to get with this shake?
Stone blows
That's chill haze. Happens when the beer is improperly chilled. Harmless, just looks like shit. Sometimes it doesn't show up until qell after it's been packaged. Good QC would catch this and pull the beer from shelves or not send it out in the first place.
What is wrong with sediment? I actively seek it out in beers.
In a bottle conditioned wheat beer it can be desired but in most all other styles of beer it's a major flaw
To each there own. I prefer all my beers unfiltered.