From my good friends (because they sent me good root beer and cream sodas for free) at Harpoon Brewery:

Beer will last for years, but is usually only fresh for 1 to 3 months. The exception to this is extremely strong beers like Barley Wines and Strong Ales, with starting gravities over 1.070, which will mellow and mature for years is stored in a cool dark place (ideally 55? F). Other beers, particularly wheat beers and light ales, tend to reach their peak 2 - 3 weeks after bottling or kegging, and then start to lose their fresh aromatic quality after 6 to 8 weeks.

There have been some reports stating that bottled Kombucha has remained viable for up to one year, as long as it is kept in the refrigerator, or another type of cold storage. If not kept in cool, the microörganisms will not survive, although many of the other components found in the ferment will remain stable.

Beer can be drunk as soon as it is bottled. It is however better to leave it for a week or two to allow the secondary fermentation to complete. It should however be drunk within about 6 months, especially if stored in a pressure barrel. Beer does not improve with age.

Ingredients. From epicurious.com, root beer is made from "various roots, herbs, and barks". Birch beer is made with birch bark extract.

Many recipes can be found on the Internet. Search at google.com or ask at your local homebrew supply store. Grant Street Root Beer seems to have a nice kit but I haven't tried it. Based on personal experience I'd avoid anything involving root beer extract.

The root beer is the Official FOOL party drink. We do not serve alcohol so the closest we get to beer is root beer, especially when driving the Party Vehicles. Note: Whether alcohol is present or not is an issue of some debate; but as far as the TOS is concerned... it's Root Beer

Unopened fuel which is stored out of direct sunlight is literally good for years. We have opened 10-year old containers and had the fuel be fully potent and usable. However, in general it is a good idea to use the fuel off your shelves annually, especially if exposed to sunlight. Once fuel has been opened, it has been exposed to air which includes moisture. Both water and sunlight are your fuel's enemy, so the more frequently or the longer it is exposed the more rapidly it will deteriorate.

As long as you don't peel off the protective cover we recommend not storing them much over a year and a half so you can get the full use life of 2-3 months depending on dust.

Store unopened can products and shelf-stable bottled products off the floor in a pantry or in a cool, clean and dry place. Avoid exposure to direct sunlight.

We don't advise drinking any beer to the point that it produces hangovers. However, the following link offers some great information, but doesn't offer an answer to support the "draft worse than bottle" theory. Click here.

Beer is made from extracting sugar from the starch in malted grain. This is boiled with sufficient water & hops to make a "wort." When this has cooled, brewing yeast is added to ferment the wort to create this finished product, which is suitable for bottling or kegging, and maturation. Some people mash their own grain, while others buy canned malt extract.

The Food and Drug Administration has not established a shelf life for bottled water. Bottled water can be used indefinitely if stored properly. [Back to Top]

Soft lenses are good until expiration date written on the box. Rigid Gas Permeable (RGP) lenses are good for 2-3 years.

Unopened canned products usually last up to two years, if the can remains intact. Food products other than canned products may contain a "best-if-used-by" date which can give you guidance on storage.

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The mostly likely cause of low or no carbonation is too low a temperature after capping. The yeast in beer needs a steady temperature of 65? F. minimum for 7 days to carbonate, and works better at 70? - 75? F. If the beer has been kept in too cold an area, move it to a warmer area and let it sit for an additional 9 days before checking again.

When beer/wine stops fermenting the yeast dies and forms as a sediment at the bottom of the fermentation vessel. The liquid must be syphoned off this sediment as in time it will impart a nasty taste and make the finished product look cloudy, when it should be clear.

This is a question we seem to get constantly at our store. After 25 years and hundreds of batches of beer, I have never had a beer that didn't carbonate. This leaves me to believe that impatience may be playing a big part here. You say that your beer has been bottled a week. This is not enough time for proper carbonation. Follow these steps and your beer will carbonate: Add the proper amount of priming sugar just before bottling. That will be one and a half cups of corn sugar for 23 litres.