Why Don't Penguins' Feet Freeze?: And 114 Other Questions by New Scientist

Author:New Scientist [Scientist, New]
Language: eng
Format: epub, mobi
Tags: Science
ISBN: 9781416541462
Barnesnoble:
Publisher: Free Press
Published: 2007-06-01T10:00:00+00:00

Beer is ‘raw’ immediately after fermentation, and any harsh sugars that are present, such as the Belgian candy used in some beers, burn the nose, while the hops taste like freshly cut grass. The conditioning, or lagering, period is a very slow fermentation during which these raw flavours mellow and the subtler flavours increase in complexity.

At some point the beer reaches its peak of flavour and starts losing taste. A pale ale might peak between one and three months after fermentation, while a high-gravity imperial stout could still be developing years later. Many beer experts think that US-style Budweiser is a very light taste to begin with and that because their breweries have strong quality control over every step of their process, they can reduce the need for longer maturation and clarification periods without affecting the taste too much. European lagers, on the other hand, have longer lagering periods because they are far more complex in taste.

After pasteurisation, beer is essentially defenceless against degradation. Any temperature swings between the brewery and consumption spoil the taste. Even worse, compounds known as alpha acids from the hops are light-sensitive – photons break down the isohumulones in the liquid, creating 3-methyl-2-butene-1-thiol, which gives the beer a skunky smell and taste. And yes, it really is the same compound found in skunk spray. Brown bottles slow this process, but clear and green bottles provide almost no protection. Some brewers use chemically modified hop compounds that are resistant to skunking, but even so it is best to use an opaque container, and a steel cask beats anything else.

So both adverts are correct. You need a conditioning period for the flavour of the beer to peak, however long that may be. But once you reach that peak you would ideally drink it immediately, especially if it is pasteurised.

Ron Dippold

Brewer

San Diego, California, US

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