Enemies of Beer

7/27/2019 Enemies of Beer

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Enemies of Beer



Enemies of Beer

When our beers arepackaged at thebrewery, they are at

their peak of flavor,freshness and quality

The brewers havedone everything they

could to produce atruly great beer



Our Goal is to Provide the Consumer

with the Freshest Beer

The consumer can

now truly experienceand appreciate the

unique appearance,

aroma, taste

characteristics, and

body of the beer he or she is drinking



Protecting the Quality

All the effort that goesinto brewing the perfectbeer can be lost if thequality of the beer is nottended to properly

Unlike many wines, beer does not get better in thebottle; it actually losessome of its brewery-freshflavor over time

Thus, it is important to make sure that all beer products areproperly stored, rotated and sold to the consumer prior to theend of the beer's shelf life



Enemies of Beer

The enemies of beer are:

Oxygen

Heat

Age

Light



Enemy: Oxygen

Oxygen “oxidizes” the beer resulting in a stale non-brewery fresh flavor

We go to great lengths toensure that there is very littleoxygen (O2) in the bottle, can

or keg when beer is packaged

Just prior to filling eachcontainer it is sanitized, rinsedand then purged with CO2 toeliminate contaminates and

purge the air (approximately21% O2) out of the container

The cans and bottles are slightly overfilled to purge almost all the CO2 and O2 that may still be in the container



Enemy: Heat

Heat is an enemy of

beer as it directly

contributes to oxidation

of the beer

The warmer the beer,

the faster it oxidizes

Oxidation gives the

beer a “stale” taste and/

or aroma



Enemy: Age

Age is another enemy

of beer as it contributes

directly to oxidation of

the beer The longer the timebetween when the beer

is packaged and when

it is consumed the

more time it has tooxidize



Enemy: Light

Light is the fourth enemy of beer

Exposure to strong white lightor sunlight causes a chemicalreaction that gives the beer a“skunky” smell and/or taste

While the taste and smell maybe unpleasant, “skunky” beer is not harmful from aconsumption standpoint

You don’t, however, want your customer to experience any“skunky” product

When beers are packaged incans or kegs they aresheltered from light



Proper Packaging Prevents Exposure

to Light

• When beers are packaged in cans or kegsthey are sheltered from light

• The beer in bottles can be exposed to light

– Brown beer bottles reduce the amount of

light penetrating the beer

– Green bottles also help to keep the light

from affecting the beer, but are not aseffective as brown bottles

– Clear bottles are usually packaged in tall

carriers to reduce the amount of lightexposure

Skunky beer is caused by light struck hop compounds in the beer. While we produce

some beers that are sold in clear bottles (MGD, MGD 64, MHL), these products use

a proprietary strain of hops that does not allow the skunky

reaction when the bottles are exposed to light.



Time vs. Temperature

Extensive research

has been done on

the impact of heatand time on the

brewery-fresh flavor of our products

This research isbased on our taste

test panels and

consumersthemselves



3-30-300 Rule of Time vs. Temperature

Our research developed the 3-30-300 rule todemonstrate the impact of heat and time on beer

• 3 days at 90° F

• 30 days at 71° F

• 300 days at 33° F

• Beer starts to lose itsbrewery-fresh flavor if kept:

• Thus, you can see theeffect that heat has on thebrewery-fresh flavor of beer

• We considered the3-30-300 research whenwe established our pulldate labeling and beer rotation policies for each of

our brands



Brewery-Fresh Delivery to Retail

• To ensure that the beer being delivered to retailstays as brewery-fresh aspossible:

– It is recommended thatbottle and can products

be delivered to retail at60° F or less (liquid

temperature)

– Keg beer be delivered toretail at 40˚ F or less(liquid temperature)



Bottle and Can Deliveryto Warm Inventory

Bottle and canproduct that isdelivered into warminventory at retail,such as warm floor inventory or displaysis to be rotated intocold inventory, at33° to 38° F, after no more that 14

days in warminventory



Frozen Beer

Frozen beer is another

temperature-related enemy of beer

When beer freezes it:

●Causes the alcohol and solidsthat are in the beer to separate

●The alcohol floats to the top of the beer

●Gives the beer a very off-tasteand cloudy appearance called

Chill Haze

●The alcohol can be recombined

in the beer once warmed up●Has the false appearance of flat

beer since the CO2 moleculesare slower moving and contract

in size



Freezing Temperature of Beer

The freezing temperatureof each beer is dependenton the amount of:

Alcohol

Solids (ingredients) insolution in the beer

The higher the alcoholcontent of the beer, thelower its freezingtemperature

As a rule of thumb, beer will start to freeze whenchilled below 30˚ F



“Beer Spoilers”

The few bacteria that can grow in beer are called “beer spoilers.”

These beer spoilers are not hazardous to human health, but they

negatively affect the appearance, aroma, and flavor of the beer

When a beer-spoiling organism grows in beer, it multiplies and in

turn produces by-products that result in strong off-tastes and

odors

When the beer begins to grow bacteria, the beer is said to be

“infected”



Types of Beer Spoilers

BacteriaVery few bacteria are capable of growing in beer because of the:

Ethanol alcohol content

Hop constituents

Low pH

Low oxygen in beer The above inhibit the growth of mosttypes of bacteria

Beers with little alcohol, for exampleNon-Alcohol beers, are generallypasteurized because the alcohol

content is not high enough to inhibitbacteria growth

Beers with residual yeast are alsotypically pasteurized to prevent theyeast from reactivating



Types of Beer Spoilers (cont.)

Lactobacillus:• These bacteria can grow without oxygen; theymake the beer cloudy and sour tasting

Pediococcus:

• These bacteria can grow with or without thepresence of oxygen. Its presence produces

diacetyl, a compound that gives the beer apopcorn or buttery taste or aroma

Acetobacter:

• This bacteria needs oxygen to grow. Thisbacterium produces a vinegary taste and smellin the beer

Pectinatus:

• This bacterium cannot grow with oxygen. Beer broken down by this organism is cloudy, smellslike rotten eggs and is foul-tasting



Beer Spoilers of Keg Beer

Mold

Beer is also an

excellent food for

moldIf the draught beer

system is not properly

cleaned on a regular

basis, you could seea brown or black-

colored growth



Beer Spoilers of Keg Beer

Beerstone

• Beerstone is a brownish-coloredsubstance natural to beer

• It comes from the barley and formscalcium oxalate, or beerstone

• If the beer system is not properlycleaned on a regular basis, thebeerstone will begin to build up onthe inside of the beer lines

• If it is left to build-up, it will flake off and end up in the beer when drawn

• It will look like someone put shredsof tobacco in the beer and maycause foaming issues



Beer Spoilers of Keg Beer (cont.)

Yeast

Most keg beers are not pasteurized;

they are highly filtered.

After filtering, most, but not all of the

yeast is filtered out

If the beer gets above 45° F, or isnot consumed within its code date,

the yeast may re-activate

This re-activation is called secondary

fermentation and will give the beer a

cloudy appearance and sour flavor You may also see a white substance,the re-activated yeast, in the beer or

on the faucet



Beer Spoilers of Keg Beer (cont.)

Once a keg has been opened,the beer inside may be exposed

to all the enemies we’vediscussed

Bacteria, mold and yeast are inthe air we breathe

If the draught beer tap, beer line

and/or faucet are not cleanedproperly, microorganisms can

build up on these parts of the

draught system and transfer intobeer when drawn



Enemies of Beer Summary

As you can see, thereare many enemies of beer.

Thus, it is veryimportant to do all thatyou can do to protectthe brewery-fresh

flavor of our bottle, canand keg beers asindicated in the rest of this program.

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Enemies of Beer