Flash pasteurizers utilize a HTST (high temp short time) concept, while tunnel pasteurizers run more of a LTLT (low temp long time) concept. Pasteurizing beer is therefore primarily for quality purposes.īoth flash pasteurizers and tunnel pasteurizers are common in the industry. Beer is different though, as it already provides an environment unwelcoming to pathogens: Low oxygen, high CO2, few nutrients (because yeast already utilized most), ethanol (a natural sanitizer), cold temperatures, and a low pH. Pasteurization (can you guess where the name came from?) is the process of subjecting food or beverages to heat, in order to greatly reduce the number of living microorganisms present in the package.įor many foods and beverages (milk and juice in particular), pasteurization is applied to eliminate pathogens (disease causing microorganisms). As brewers, we again must tip our hats to French Scientist Louis Pasteur for his microbial discoveries that have dramatically benefited the industry. To rule out this potential risk, and for other beneficial reasons, many breweries incorporate pasteurization into their cellaring or packaging process. The potential risk this presents can result in a logistical headache involving product recalls, and also a financial nightmare regarding dumping of product. While experienced brewers have cleaning and sanitizing perfected as if they worked in an emergency room, tiny microbes still may find their way into the process. ‘Brewing’ is often referred to as 90% cleaning and 10% actually making beer (though your mileage may vary). And so we put so much effort into cleaning and sanitizing. Rest assured that most brewers (usually bearded, and wearing stained clothes) are not cleaning for the sake of cleaning, but are doing so to reduce the potential of microbial spoilage of wort and beer.Īs brewers we usually want just one microorganism to succeed in enjoying our delicious wort or beer. Even if you have brewed just one batch of beer, you likely noticed the extensive amount of cleaning and sanitizing required. Other than oxidative reactions, most entry level home brewers are familiar with another quality consideration. After all, beer is an agricultural product just like food, it has long been known that packaged oxygen rapidly deteriorates the contents inside. Packaged oxygen causes many chemical compounds in beer to become oxidized, and the vast majority of these oxidized products have negative effects on the finished beer. Most of these practices revolve around the desire to decrease oxygen pickup as much as possible. Quality focused breweries are quite aware of the proper practices that need to be executed throughout cellaring and packaging to provide the longest possible shelf life for beer. As brewers, not only should we encourage increased awareness toward product quality, but we should also be constantly seeking to improve our brands’ shelf stability. Yet during this booming craft beer era, there is a growing movement of consumer awareness regarding product ‘freshness’ and overall quality. Most are likely fine with simply grabbing a brand they know, and not bothering to look at dates. The beer snob described above certainly doesn’t portray every craft consumer. Those with longer routines have learned not to shop with other people, as they are certain to annoy them with prolonged indecisiveness. In reality, this is likely a condensed purchasing process for most beer snobs. “Wait a minute, what’s this?” They begin scanning through the contending package: It’s made by what the snob considers a quality-focused brewery, it fits in the ‘acceptable styles’, and it was packaged just two weeks ago. “I know this is a great beer, but it’s 5 months old.” That too gets set down, believing there has to be a better option. The beer snob’s internal monologue ensues: “This beer sounds neat, but no packaging date is provided.” They set the box down and move on to the next. Do they go with ‘old faithful’, the trusted 6-pack that never lets them down, or do they branch out to something entirely new? To help answer this they begin searching for a ‘packaged on’ or ‘best buy’ date, then weighing the results. Next, with a general idea of allowable styles in mind, specific brands come in to play. First, they must consider beer style, which in turn opens a floodgate of questions: Is this a ‘solo’ drinking experience, or will others accompany them? What is the occasion? What is the current season or weather like? While the considerations pile up, so to do the styles deemed appropriate. For a certified beer snob, buying a 6-pack can be quite an ordeal: Approaching the cooler display, they are ready to work through a detailed routine, one with a high success rate for purchasing quality beer.
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