Tweet If I remember my history well, those Beers that during the 18th and 19th century were sent to India were more hopped and attenuated (?) than their contemporary Ales and Beers so they could survive the four in the hull of a ship that went around Africa.
An unexpected, but welcome, outcome of this was that due to the heat and the general conditions of the voyage the beers matured much faster than they would have in the breweries' cellars (to get an idea of how, read the experiment Martyn did a while back).
Taking this into consideration, could it be that American hop bombs taste "better"* on this side of the pond than at home? Has anyone had the chance to taste one of those beers "fresh" and after it had crossed the Atlantic?
PS: Perhaps the question is silly, I've got no idea about the conditions the bottles travel from their producers to the warehouses of their distributors in Europe, they might do it in refrigerated containers. As for the duration of the trip, of course it's not four months anymore, but I guess that from "door to door" (that is to the retailers) it lasts quite a few weeks.
(*) needless to say, this is all relative, I mean more balanced, rounded.
5 stars Hotels in Prague with 75% discount.