Not so much big beer as it was online competition in general. That came straight from the source in this instance. I'm sure there were other factors as well, so I wouldn't be quick to just blame InBev.
Between the online homebrew retailers and Amazon, there isn't much that can't be found...
This was posted on their site today:
"After 22 years of serving the brewing community, Homebrew Heaven has decided to close the store due to market changes and other opportunities."
Apparently their last day will be July 23rd. And the are offering a 25% discount on everything until the 9th...
Weird, that should have done the trick. I've had a kettle sour get a pellice after adding frozen fruit though, so I guess our normal processes for adding fruit and such isn't 100% foolproof.
I have several bottled beers that are well over a year old and still drinking fine. Anything that was originally hop forward probably won't be great, but as long as they don't oxidize, most styles will be ok assuming they were stored at cellar temps or in a fridge.
I have a 7.5% double IPA...
Ten gallons of a SMASH Maris Otter and Amarillo pale. Kind of a tribute to Fremont's Summer Ale, which is a 2-Row/Amarillo SMASH. About the same IBU and Gravity wise. With all of the Fremont SA cans in the stores hitting 2+ months old, I need to just make something similar as they are falling...
I've never heard of Pedio getting a beer sick that quick. Pretty wild, no pun intended. Hopefully someone be able to help, because i'm curious to see the responses now.
Brett itself won't produce what you'd consider a sour beer. You might be able to pull off a lacto Gose and Berliner in a couple months, but anything else will be more like a year for decent results. For quick turn around, kettle souring will be your best bet.
Maybe do a another kettle sour...