Best returns for the Beers Now

Beer, like wine, continues to evolve once packaged. On the contrary, the period of aging in the barrel, can or bottle is an element of absolute importance to allow the final consumer to fully enjoy the organoleptic expression of the drink.

Indications for You Now

On each label is indicated the “minimum term of conservation”, ie the period within which the producer guarantees the maintenance of the optimal qualitative characteristics of the beer. It corresponds to what is technically defined as the period of stability, or the interval of time that passes between the packaging of beer and the alteration of its organoleptic quality. But it is necessary to make more specific considerations. With the Personalised Stubby Coolers¬† the freshness can be retained.


Fresh Consumption


The beer should be consumed fresh, as soon as possible after leaving the production plant, in fact, it is at this moment that the beverage has its best sensory properties. The drink then gradually loses its organoleptic qualities and must therefore be drunk as soon as possible. Therefore, the best beer is always the most recent. As far as health safety is concerned, it can be considered unlimited, since beer is not a suitable substrate for the development of pathogenic bacteria.

The only exceptions to this rule are aging beers. These are particularly alcoholic and hoppy types, so as to bear the weight of the years: unfiltered and unpasteurized, they are able to evolve over time just like a good wine. Usually they reach the peak of maturation within five years, but sometimes they can even reach twenty-five. They are often distinguishable because they show the year of production on the label.

Those who intend to create their own aging cellar must comply with some simple rules:

  • storage must take place in a dark place and with a cool and stable temperature (avoid the refrigerator);
  • the bottles with the cork stopper must be kept in a horizontal position, slightly inclined forward, to maintain uniform wetting of the closure and to avoid leakage;
  • bottles with crown caps must be stored in a vertical position to reduce the risk of oxidation. from the Encyclopedia of Beer website.

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