The art of age in bottle: when beer becomes a little more than a simple soda
As the beer passes from hand to hand, from the brewery to your glass, its character evolves, but not always in the direction that one would like. Many beers, especially those with more body and alcoholic content, know how to benefit with a few months or even years of guard. However, not all varieties enjoy the same treatment, and some age with a bitter and scanty touch that you would surely prefer to avoid.
The magic of freshness: the best stage of beer
Most beers reach their maximum point when they are young, just after leaving the bottle or can. Over time, these roasted and refreshing elixires begin to lose their initial spark, acquiring unpleasant notes ranging from a cardboard flavor to an aroma of wet paper. The texture becomes opaque and the flavor evolves towards darker nuances, such as rotten fruit or even organic garbage, which clearly does not add points in the desirable flavors list.
Oxidation: The silent enemy that ruins the party
The main culprit that beer loses its brightness and freshness is oxidation. When oxygen gets into action, molecules of both flavor and alcohol react forming compounds not precisely appetizing. The protagonists of this chemical tragedy are acetaldehyde, fusel and trans-2-none, all responsible for offering aromas and flavors that range from paper and lipstick to characters to rotten fruit or old butter.
The paper flavor and lipstick fragrance
In light beers, trans-2-nonnal can manifest as a aroma similar to wet paper or even beauty products. It is so sensitive that its detection threshold is just 0.1 parts per billion. As for the aromas, oxidation also alters the maltose profile, transforming it, in some cases, into a sweet touch that reminds of honey, although with a very different flavor than the brewer intended to create.
Robust beers, more aging resistant?
The beers with a high content of dark malts and greater body, such as the Belgian Dark or Barleywines, tend to age with grace, but only if the process is done with some care. When these varieties oxidize, instead of losing their character, they usually acquire sweet notes and aromas from Jerez, product of the oxidation of melanaidins, those molecules responsible for the aroma of malt and caramel. But eye: an excess of oxidation can even turn these beers into a kind of sweet demon, with flavors that most would prefer not to try.
The history of diacetyl: from phenomenon to unwanted flavor
This compound, with butter or caramelized flavor, is formed when yeast or oxygen interacts in an unalvenue way. Prolonged exposure to high temperatures can accelerate its production, causing beer to acquire a butter character that surely does not star in the best part of the story.
And what about heat? The perfect storm for decomposition
Heat is an enemy for every beer toile: accelerates chemical reactions that flow into unpleasant rancid flavors and aromas. From moderate temperatures in a warehouse to the end of a hot day in the car, the temperature increase can transform a fresh bottle into an unwanted flavor experiment, including notes to cooked vegetables or even burned rubber if the process extends too much.
Freezing the story: What happens when beer becomes ice?
Cooling beer to the point of freezing it may seem an intelligent conservation form, but in reality, the process has its own risks. The formation of protein and precipitated scales can alter texture and taste, generating a sandy sensation or “rubber” in the mouth. In addition, defrosting the beer does not always reverse these effects, and in some cases, it can accelerate the appearance of unwanted flavors.
The beer life cycle and its wedding night with temperatures
From the store, through the car, the refrigerator and to the fridge of a friend: each temperature change introduces a small dose of stress for beer. These rapid and repeated cycles can favor oxidation, scales formation and other irreversible damage in their quality. Therefore, keeping it in a stable and adequate environment can make the difference between a memorable beer experience and a disappointment.
What are we teach for phenomena?
You never underestimate the power of storage and care. Oxidation and heat are the main enemies that wear out the magic of a good beer. Although rapid temperature cycles are inevitable in our routine, keep in mind that constant and cold temperature prolongs freshness can make a difference. In short, if you want beer to enjoy its best version, protect it from its worst enemy: oxygen and aggressiveness of high temperatures.
