A question. Why is it that the beer industry is happy to use crown caps with PVC liners for bottled beers?
These PVC liners allow a high level of oxygen transmission. This reduces the shelf-life of the beer, and also means that the same beer is experienced differently by consumers depending on when it is drunk.
Beer is sensitive to oxygen, and the procedures for bottling beer are much more stringent than those for wine in terms of oxygen pick-up.
It makes no sense that beer is therefore bottled with these high oxygen transmission liners. In the Champagne region, crown cap liners are available with different levels of oxygen transmission, and these are chosen according to how long the chef du cave is intending to leave the wine.
I’m surprised that no one has addressed this issue.