beer

how long would beer last (still be good to drink) if it hasent broken the seal?

Depends on the beer.

whats the situation?

Remember that time we stayed up all night drinkin' apple schnapps, and playing Tekkan 2??

Originally posted by TheKingofKINGS!
Remember that time we stayed up all night drinkin' apple schnapps, and playing Tekkan 2??

😆 Great movie

Originally posted by LiL nAstY GirL
😆 Great movie

that movie is tooooo cool. So what? He can impersonate an orangutan, f*ck a doodle doo!

um i donno

Cornetto

But back to topic. It all depends on alcohol percentage and live bacteria in the beer. Normal beer (in the 4 to 6% alc. range) lasts about 8 months, depending on the brand. Higher alcoholic beers (like the 12.8 % Cannon from Grolsch) stay clean for about a year.
But the 'spoiling'of the product that the producers base the final consume-date on is that the bacteria in it alter the alcohol percentage upwards. It can still be consumed even if the conservation-date has expired, without ill effects. As alcohol is a preserving substance, beer has a natural defence against bugs.
Beer only really spoils and becomes bad many months after it was bottled; talking 1 and a half year later, even 2 years in case of the heavy beers.

Beer doesn't last any longer han 24 hours in my house so I wouldn't know.

cool now same question but about wine

Originally posted by amity75
Beer doesn't last any longer han 24 hours in my house so I wouldn't know.

😆 Good point! Who would want to keep beer untouched for months anyway?

Originally posted by The big EH
cool now same question but about wine

Wine only goes bad when exposed to oxygen ('duh' to myself) or when it is crappy from the start. If the wine is of good quality and the bottle is sealed properly, wine can stay good for over 30 years, probably much longer.

sweet so why not the same with beer? it's sealed right?

As a general rule, wine shouldn't be drunk after 48 hours of being opened. Unless you're a jakey.

Yes. What matters is the yeast-bacteria. These produce alcohol out of sugars in both beer and wine. When making beer, the product is bottled when it reaches the desired percentage, including the live bacteria.
But when yeast causes a alcohol percentage of over 13%, they die because of their own product, as they can't stand it in those quantities.
And that is what happens when making wine, the yeast does not survive to see the bottle.
So in beer they are still alive and can influence the drink by living (processing and crapping) in it, while they are not present alive in wine, causing no trouble.

oh thats cool

Glad to be of assistance

Originally posted by Pandemoniac
Yes. What matters is the yeast-bacteria. These produce alcohol out of sugars in both beer and wine. When making beer, the product is bottled when it reaches the desired percentage, including the live bacteria.
But when yeast causes a alcohol percentage of over 13%, they die because of their own product, as they can't stand it in those quantities.
And that is what happens when making wine, the yeast does not survive to see the bottle.
So in beer they are still alive and can influence the drink by living (processing and crapping) in it, while they are not present alive in wine, causing no trouble.