enemies of beer
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Enemies of Beer
When our beers arepackaged at thebrewery, they are at
their peak of flavor,freshness and quality
The brewers havedone everything they
could to produce atruly great beer
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Our Goal is to Provide the Consumer
with the Freshest Beer
The consumer can
now truly experienceand appreciate the
unique appearance,
aroma, taste
characteristics, and
body of the beer he or she is drinking
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Protecting the Quality
All the effort that goesinto brewing the perfectbeer can be lost if thequality of the beer is nottended to properly
Unlike many wines, beer does not get better in thebottle; it actually losessome of its brewery-freshflavor over time
Thus, it is important to make sure that all beer products areproperly stored, rotated and sold to the consumer prior to theend of the beer's shelf life
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Enemies of Beer
The enemies of beer are:
Oxygen
Heat
Age
Light
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Enemy: Oxygen
Oxygen “oxidizes” the beer resulting in a stale non-brewery fresh flavor
We go to great lengths toensure that there is very littleoxygen (O2) in the bottle, can
or keg when beer is packaged
Just prior to filling eachcontainer it is sanitized, rinsedand then purged with CO2 toeliminate contaminates and
purge the air (approximately21% O2) out of the container
The cans and bottles are slightly overfilled to purge almost all the CO2 and O2 that may still be in the container
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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
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Enemy: Age
Age is another enemy
of beer as it contributes
directly to oxidation of
the beer The longer the timebetween when the beer
is packaged and when
it is consumed the
more time it has tooxidize
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Enemy: Light
Light is the fourth enemy of beer
Exposure to strong white lightor sunlight causes a chemicalreaction that gives the beer a“skunky” smell and/or taste
While the taste and smell maybe unpleasant, “skunky” beer is not harmful from aconsumption standpoint
You don’t, however, want your customer to experience any“skunky” product
When beers are packaged incans or kegs they aresheltered from light
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Proper Packaging Prevents Exposure
to Light
• When beers are packaged in cans or kegsthey 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 aseffective as brown bottles
– Clear bottles are usually packaged in tall
carriers to reduce the amount of lightexposure
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.
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Time vs. Temperature
Extensive research
has been done on
the impact of heatand time on the
brewery-fresh flavor of our products
This research isbased on our taste
test panels and
consumersthemselves
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3-30-300 Rule of Time vs. Temperature
Our research developed the 3-30-300 rule todemonstrate the impact of heat and time on beer
• 3 days at 90° F
• 30 days at 71° F
• 300 days at 33° F
• Beer starts to lose itsbrewery-fresh flavor if kept:
• Thus, you can see theeffect that heat has on thebrewery-fresh flavor of beer
• We considered the3-30-300 research whenwe established our pulldate labeling and beer rotation policies for each of
our brands
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Brewery-Fresh Delivery to Retail
• To ensure that the beer being delivered to retailstays as brewery-fresh aspossible:
– It is recommended thatbottle and can products
be delivered to retail at60° F or less (liquid
temperature)
– Keg beer be delivered toretail at 40˚ F or less(liquid temperature)
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Bottle and Can Deliveryto Warm Inventory
Bottle and canproduct that isdelivered into warminventory at retail,such as warm floor inventory or displaysis to be rotated intocold inventory, at33° to 38° F, after no more that 14
days in warminventory
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Frozen Beer
Frozen beer is another
temperature-related enemy of beer
When beer freezes it:
●Causes the alcohol and solidsthat are in the beer to separate
●The alcohol floats to the top of the beer
●Gives the beer a very off-tasteand 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 CO2 moleculesare slower moving and contract
in size
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Freezing Temperature of Beer
The freezing temperatureof each beer is dependenton the amount of:
Alcohol
Solids (ingredients) insolution in the beer
The higher the alcoholcontent of the beer, thelower its freezingtemperature
As a rule of thumb, beer will start to freeze whenchilled below 30˚ F
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“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”
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Types of Beer Spoilers
BacteriaVery 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 mosttypes of bacteria
Beers with little alcohol, for exampleNon-Alcohol beers, are generallypasteurized because the alcohol
content is not high enough to inhibitbacteria growth
Beers with residual yeast are alsotypically pasteurized to prevent theyeast from reactivating
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Types of Beer Spoilers (cont.)
Lactobacillus:• These bacteria can grow without oxygen; theymake the beer cloudy and sour tasting
Pediococcus:
• These bacteria can grow with or without thepresence of oxygen. Its presence produces
diacetyl, a compound that gives the beer apopcorn or buttery taste or aroma
Acetobacter:
• This bacteria needs oxygen to grow. Thisbacterium produces a vinegary taste and smellin the beer
Pectinatus:
• This bacterium cannot grow with oxygen. Beer broken down by this organism is cloudy, smellslike rotten eggs and is foul-tasting
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Beer Spoilers of Keg Beer
Mold
Beer is also an
excellent food for
moldIf the draught beer
system is not properly
cleaned on a regular
basis, you could seea brown or black-
colored growth
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Beer Spoilers of Keg Beer
Beerstone
• Beerstone is a brownish-coloredsubstance natural to beer
• It comes from the barley and formscalcium oxalate, or beerstone
• If the beer system is not properlycleaned on a regular basis, thebeerstone will begin to build up onthe 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 shredsof tobacco in the beer and maycause foaming issues
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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 isnot 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
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Beer Spoilers of Keg Beer (cont.)
Once a keg has been opened,the beer inside may be exposed
to all the enemies we’vediscussed
Bacteria, mold and yeast are inthe air we breathe
If the draught beer tap, beer line
and/or faucet are not cleanedproperly, microorganisms can
build up on these parts of the
draught system and transfer intobeer when drawn
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Enemies of Beer Summary
As you can see, thereare many enemies of beer.
Thus, it is veryimportant to do all thatyou can do to protectthe brewery-fresh
flavor of our bottle, canand keg beers asindicated in the rest of this program.