I've never experienced that, and many years' worth of stainless steel keg interiors used around the world (to the tune of 60 million gallons worth per year) should provide enough counter-evidence that something else is afoot.
Check the temperature of the steel walls when the beer is poured. If they're warm, that's your culprit - even room temperature isn't great. Just like tempering a travel mug with hot water will allow it to keep your drink hot for much longer, pre-cooling your growler's walls will also help keep it cooler for longer, and cold beer = fresh beer*. This is the principal benefit of an insulated growler vs a glass one. Colder beer will also be less foamy. Several of my favourite local craft breweries have great counter staff who will pre-rinse my growler with cold water before filling for that reason, as well as to give it a quick clean.
Hopefully that helps, sir Mammal.
Cleaning: I've been told not to use soap to clean a growler. Instead, a few blasts of hot water should get everything necessary out of there.
> *The warmer a beer gets, the faster it goes flat. That's because heat causes the carbon bubbles to expand and pop out of the beer more rapidly. This is especially bad news for highly carbonated lagers like Coors or Molson. In bars where the kegs are kept far from the taps, the beer must travel through long lines to the tap. To keep the beer from warming up as it travels, a glycol system keeps the lines safely insulated and cooled. -How Stuff Works
Dec. 12, 2019, 7:44 a.m. - Pete Roggeman
I've never experienced that, and many years' worth of stainless steel keg interiors used around the world (to the tune of 60 million gallons worth per year) should provide enough counter-evidence that something else is afoot. Check the temperature of the steel walls when the beer is poured. If they're warm, that's your culprit - even room temperature isn't great. Just like tempering a travel mug with hot water will allow it to keep your drink hot for much longer, pre-cooling your growler's walls will also help keep it cooler for longer, and cold beer = fresh beer*. This is the principal benefit of an insulated growler vs a glass one. Colder beer will also be less foamy. Several of my favourite local craft breweries have great counter staff who will pre-rinse my growler with cold water before filling for that reason, as well as to give it a quick clean. Hopefully that helps, sir Mammal. Cleaning: I've been told not to use soap to clean a growler. Instead, a few blasts of hot water should get everything necessary out of there. > *The warmer a beer gets, the faster it goes flat. That's because heat causes the carbon bubbles to expand and pop out of the beer more rapidly. This is especially bad news for highly carbonated lagers like Coors or Molson. In bars where the kegs are kept far from the taps, the beer must travel through long lines to the tap. To keep the beer from warming up as it travels, a glycol system keeps the lines safely insulated and cooled. -How Stuff Works