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Enemies of Beer

Enemies of Beer

Enemies of Beer When our beers are packaged at the brewery, they are at their
Enemies of Beer
When our beers are
packaged at the
brewery, they are at
their peak of flavor,
freshness and quality
The brewers have
done everything they
could to produce a
truly great beer
Our Goal is to Provide the Consumer with the Freshest Beer The consumer can now
Our Goal is to Provide the Consumer
with the Freshest Beer
The consumer can
now truly experience
and appreciate the
unique appearance,
aroma, taste
characteristics, and
body of the beer he or
she is drinking
Protecting the Quality All the effort that goes into brewing the perfect beer can be
Protecting the Quality
All the effort that goes
into brewing the perfect
beer can be lost if the
quality of the beer is not
tended to properly
Unlike many wines, beer
does not get better in the
bottle; it actually loses
some of its brewery-fresh
flavor over time
Thus, it is important to make sure that all beer products are
properly stored, rotated and sold to the consumer prior to the
end of the beer's shelf life
Enemies of Beer The enemies of beer are: Oxygen Heat Age Light
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
Enemy: Oxygen
Oxygen “oxidizes” the beer
resulting in a stale non-
brewery fresh flavor
We go to great lengths to
ensure that there is very little
oxygen (O 2 ) in the bottle, can
or keg when beer is packaged
Just prior to filling each
container it is sanitized, rinsed
and then purged with CO 2 to
eliminate contaminates and
purge the air (approximately
21% O 2 ) out of the container
The cans and bottles are slightly overfilled to purge almost all the CO 2
and O 2 that may still be in the container
Enemy: Heat Heat is an enemy of beer as it directly contributes to oxidation of
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
Enemy: Age
Age is another enemy
of beer as it contributes
directly to oxidation of
the beer
The longer the time
between when the beer
is packaged and when
it is consumed the
more time it has to
oxidize
Enemy: Light Light is the fourth enemy of beer Exposure to strong white light or
Enemy: Light
Light is the fourth enemy of
beer
Exposure to strong white light
or sunlight causes a chemical
reaction that gives the beer a
“skunky” smell and/or taste
While the taste and smell may
be unpleasant, “skunky” beer
is not harmful from a
consumption standpoint
You don’t, however, want your
customer to experience any
“skunky” product
When beers are packaged in
cans or kegs they are
sheltered from light
Proper Packaging Prevents Exposure to Light •   When beers are packaged in cans or
Proper Packaging Prevents Exposure
to Light
When beers are packaged in cans or kegs
they 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 as
effective as brown bottles
–   Clear bottles are usually packaged in tall
carriers to reduce the amount of light
exposure
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 heat and time
Time vs. Temperature
Extensive research
has been done on
the impact of heat
and time on the
brewery-fresh flavor
of our products
This research is
based on our taste
test panels and
consumers
themselves
3-30-300 Rule of Time vs. Temperature Our research developed the 3-30-300 rule to demonstrate the
3-30-300 Rule of Time vs. Temperature
Our research developed the 3-30-300 rule to
demonstrate the impact of heat and time on beer
•   Beer starts to lose its
brewery-fresh flavor if kept:
•  
3
days at
90° F
•  
30
days at
71° F
•   Thus, you can see the
effect that heat has on the
brewery-fresh flavor of beer
•  
300
days at
33° F
•   We considered the
3-30-300 research when
we established our pull
date labeling and beer
rotation policies for each of
our brands
Brewery-Fresh Delivery to Retail •   To ensure that the beer being delivered to retail
Brewery-Fresh Delivery to Retail
•  
To ensure that the beer
being delivered to retail
stays as brewery-fresh as
possible:
–   It is recommended that
bottle and can products
be delivered to retail at
60° F or less (liquid
temperature)
–   Keg beer be delivered to
retail at 40˚ F or less
(liquid temperature)
Bottle and Can Delivery to Warm Inventory Bottle and can product that is delivered into
Bottle and Can Delivery
to Warm Inventory
Bottle and can
product that is
delivered into warm
inventory at retail,
such as warm floor
inventory or displays
is to be rotated into
cold inventory, at
33° to 38° F, after
no more that 14
days in warm
inventory
Frozen Beer Frozen beer is another temperature-related enemy of beer When beer freezes it: ●
Frozen Beer
Frozen beer is another
temperature-related enemy of beer
When beer freezes it:
● Causes the alcohol and solids
that are in the beer to separate
● The alcohol floats to the top of
the beer
● Gives the beer a very off-taste
and 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 CO 2 molecules
are slower moving and contract
in size
Freezing Temperature of Beer The freezing temperature of each beer is dependent on the amount
Freezing Temperature of Beer
The freezing temperature
of each beer is dependent
on the amount of:
Alcohol
Solids (ingredients) in
solution in the beer
The higher the alcohol
content of the beer, the
lower its freezing
temperature
As a rule of thumb, beer
will start to freeze when
chilled below 30˚ F
“Beer Spoilers” The few bacteria that can grow in beer are called “beer spoilers.” These
“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 Bacteria Very few bacteria are capable of growing in beer because
Types of Beer Spoilers
Bacteria
Very 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 most
types of bacteria
Beers with little alcohol, for example
Non-Alcohol beers, are generally
pasteurized because the alcohol
content is not high enough to inhibit
bacteria growth
Beers with residual yeast are also
typically pasteurized to prevent the
yeast from reactivating
Types of Beer Spoilers (cont.) Lactobacillus: These bacteria can grow without oxygen; they make the
Types of Beer Spoilers (cont.)
Lactobacillus:
These bacteria can grow without oxygen; they
make the beer cloudy and sour tasting
Pediococcus:
•  
These bacteria can grow with or without the
presence of oxygen. Its presence produces
diacetyl, a compound that gives the beer a
popcorn or buttery taste or aroma
Acetobacter:
•  
This bacteria needs oxygen to grow. This
bacterium produces a vinegary taste and smell
in the beer
Pectinatus:
•  
•  
This bacterium cannot grow with oxygen. Beer
broken down by this organism is cloudy, smells
like rotten eggs and is foul-tasting
Beer Spoilers of Keg Beer Mold Beer is also an excellent food for mold If
Beer Spoilers of Keg Beer
Mold
Beer is also an
excellent food for
mold
If the draught beer
system is not properly
cleaned on a regular
basis, you could see
a brown or black-
colored growth
Beer Spoilers of Keg Beer Beerstone •   Beerstone is a brownish-colored substance natural to
Beer Spoilers of Keg Beer
Beerstone
Beerstone is a brownish-colored
substance natural to beer
It comes from the barley and forms
calcium oxalate, or beerstone
If the beer system is not properly
cleaned on a regular basis, the
beerstone will begin to build up on
the 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 shreds
of tobacco in the beer and may
cause foaming issues
Beer Spoilers of Keg Beer (cont.) Yeast Most keg beers are not pasteurized; they are
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 is
not 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
Beer Spoilers of Keg Beer (cont.)
Once a keg has been opened,
the beer inside may be exposed
to all the enemies we’ve
discussed
Bacteria, mold and yeast are in
the air we breathe
If the draught beer tap, beer line
and/or faucet are not cleaned
properly, microorganisms can
build up on these parts of the
draught system and transfer into
beer when drawn
Enemies of Beer Summary As you can see, there are many enemies of beer. Thus,
Enemies of Beer Summary
As you can see, there
are many enemies of
beer.
Thus, it is very
important to do all that
you can do to protect
the brewery-fresh
flavor of our bottle, can
and keg beers as
indicated in the rest of
this program.