|Vacu-Vin Wine Saver|
If you can relate to that predicament, The Vacu-Vin Wine Saver is neat solution. Although it's designed for wine, it does a respectful job with beer. The device pulls a good amount (but not all) of the oxygen out of the bottle. The beer stays carbonated for at least 24 hours, with just a very slight amount of oxidation (but not enough to distract from the overall flavor profile). To get the maximum effect, I recommend you follow these guidelines:
- Use with high gravity beers that have a bold malt base, like barleywines and imperial stouts, as the stronger flavors help mask the oxidation. Oxidation will be more evident in beers with pale malt base, so I recommend just finishing the bottle in those cases.
- Leave the bottle at least half full. Otherwise there is too much head space resulting in less carbonation and more oxidation.
- Drink within 24 hours. Beyond that, the beer will taste oxidized and stale.
- Avoid using the Vacu-Vin on those rare or prized beers. Drink those under prime conditions to get the full experience.
"If it's not craft, it's crap"