keep it fresh - brewers association · keep it fresh: ud t id h ti t t ... •disappearance of...
TRANSCRIPT
Keep It Fresh:Keep It Fresh:U d t di H Ti T t U d t di H Ti T t Understanding How Time, Temperature Understanding How Time, Temperature
and Oxygen Impact Your Beer, and What and Oxygen Impact Your Beer, and What
To Do About ThemTo Do About Them
A member outreach initiative of the Brewers Association Technical
CommitteeCommittee
I. The Basics of Flavor Stability I. The Basics of Flavor Stability --yyDr. Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences, UC DavisDavis
II. Quality Points:II. Quality Points: CO2 Purging; Metals CO2 Purging; Metals Q yQ y g g;g g;and Radicals; Crown Liners; Sensory and Radicals; Crown Liners; Sensory --Tom Nielsen, Senior Research Analyst, Sierra Nevada Brewing Co.
III. III. Practical Methods For Maintaining Practical Methods For Maintaining ggFreshness Freshness --Mitch Steele, Head Brewer/Production Manager, Stone Brewing Co.
Aim: to achieve what the customer Aim: to achieve what the customer expectsexpectsexpectsexpects
This may not be what the brewer is This may not be what the brewer is led to believe is best
Chemical Changes In Beer…Chemical Changes In Beer…gg
•New flavorsome products from i i i b reactions occurring in beer
•Disappearance of flavorsome materials b reactions occ rring in beer by reactions occurring in beer
•Completion of reactions that started upstreamupstream
•Release of flavorsome components from bindingfrom binding
•Unmasking of flavorsome components by removal of components that by removal of components that disguise them
The matrix is critical The matrix is critical –– changes The matrix is critical The matrix is critical –– changes
will always be more perceptible
in a beer of “gentler” flavor
600600--700 700 Volatile Components Volatile Components in in BeerBeer
Staling Contributors?
AcetaldehydeFurfural( ) d(E)-β-damascenone2-aminoacetophenone2 methylpropanal2-methylpropanal2-methylbutanal3-methylbutanal3 methylbutanal4-methyl-4-mercaptopentan-2-one(E-2-nonenal)
etc, etc
Many of these compounds have very low Many of these compounds have very low flavor thresholdsflavor thresholdsflavor thresholdsflavor thresholds
e.g. E-2-nonenal 0.1 ppb
Flavor Changes That Can Flavor Changes That Can ggOccur in BeerOccur in Beer
Decline in bitterness• Decline in bitterness• Increase in harsh• Decrease in fruity/estery/floral• Increase in ribes• Increase in wet paper/cardboard• Increase in breadyIncrease in bready• Increase in sweet/toffee/honey• Increase in metallic
Increase in earthy• Increase in earthy• Increase in straw• Increase in woody• Increase in wine/sherry
Grainy??
UnsaturatedUnsaturatedUnsaturatedUnsaturatedFatty AcidsFatty Acids
Bitter Bitter AcidsAcidsBitter Bitter AcidsAcids
CarbonylsCarbonylsAmino Amino AcidsAcids
Higher AlcoholsHigher AlcoholsHigher AlcoholsHigher Alcohols
Reactive Oxygen Species (R.O.S.)Reactive Oxygen Species (R.O.S.)
Addition of electrons
hydroxyl (OH•)Increasedreactivity
perhydroxyl peroxideH+
superoxide (O2•)H
oxygen
Unsaturated fatty acidsy
tauto-oxidation
lipoxygenase
HydroperoxidesHydroperoxides
Staling carbonylsStaling carbonylse.g. E-2-nonenal
Generic solutions:Generic solutions:
attend to parameters which lessen attend to parameters which lessen the development the development across the across the boardboardpp
- oxygenoxygen- temperature- SO2?SO2?
Arrhenius: Arrhenius:
rate of reaction at (t+10)oC
2 3 rate of reaction at t oC= 2-3 x rate of reaction at t oC
800
600
700ha
ract
er
RefrigeratorRefrigerator
500
600ct
age
d ch
s) “Cl i ”
300
400
lop
dist
inc
(day
s “Classic” room temperature
100
200
e to
dev
el
Davis summer
0
00
0 10 20 30 40 50 60
Tim
Temperature (deg C)
Typical Typical Way Way of of Reporting Flavor DataReporting Flavor Data
0 1 2 3 4 5
Fr h t lFresh stale
Typical Typical Way Way of of Reporting Flavor DataReporting Flavor Data
0 1 2 3 4 5
Fr h St lControl (no added precautions): 3.7
Fresh Stale
Trial (added precautions): 3.1
Staling CompoundsStaling Compounds
Beforeprecautionsprecautions
Stabilizer protocol Bp
Stabilizer protocol A
Level atwhich
timewhichflavorchange isgdetectedAssess
1
Assess 2
Electron Electron Spin ResonanceSpin Resonance
interaction of unpaired electrons with magnetic fields - i e detects radicalsmagnetic fields - i.e. detects radicals
120 ESR
100
ng a
s 80
of s
talin
d by
esr
40
60
essi
on o
ndic
ated
20supp
re in
00 2 4 6 8 10
Sulfite in beer (ppm)
Anon
Quality Points: CO2 Purging; Quality Points: CO2 Purging; Quality Points: CO2 Purging; Quality Points: CO2 Purging; Metals and Radicals; Crown Metals and Radicals; Crown
Li SLi SLiners; SensoryLiners; Sensory
Tom Nielsen
CARBON DIOXIDE PURGING CARBON DIOXIDE PURGING OF BEER LINES AND VESSELSOF BEER LINES AND VESSELSOF BEER LINES AND VESSELSOF BEER LINES AND VESSELS
Teledyne 3110xl: Trace OTeledyne 3110xl: Trace O22 in COin CO22
• ~$2,500 per unit
• ~$300 / per fuel• ~$300 / per fuel cell– Lasts 6 monthsasts 6 o t s
Teledyne 3110xl: Trace OTeledyne 3110xl: Trace O22 in COin CO22
•Measures down to 0.1 ppm O2 in CO2 with proper calibration of A2-CXL sensor
•O2 gas sniffers, like Gastech, only go down to 1000 ppm of O2 in CO2down to 1000 ppm of O2 in CO2
Teledyne 3110xl in actionTeledyne 3110xl in action
850800
1000
luen
t
CO2 Purging Empty 100 gallon Vessel – 1 scfm
500400
300400
600
800
purg
e ef
fl
300210
14075 40 24 20 18 17 15
0
200
400
ppm
O2
in
00 60 120 180 240 300 360 420 480
p
Minutes of Purging Thomas P. Nielsen- 2010
IRON, COPPER & FREE IRON, COPPER & FREE RADICAL FORMATIONRADICAL FORMATIONRADICAL FORMATIONRADICAL FORMATION
Iron and ESR/EPRIron and ESR/EPRFi 4
160
Relationship Between Potential Free Radical Activity as Measured by EPR and Iron Levels in Beer
Figure 4
1086 46 64580100120140
alue
y = 1086x + 46.645R² = 0.7935
20406080
T-12
0 Va
020
0.000 0.020 0.040 0.060 0.080 0.100 0.120Fe (ppm)
PassivationPassivation of New Stainlessof New Stainless
•Kegs
•Tanks
•Manufacturer does not completely passivateTanks
•Lines
•Other
p y p
•Chromium oxide layer
•Citric Acid pH 3-4 for a Other stainless equipment
pfew weeks
•Works better at hotter q ptemps
•Metallic taste above 40 ppb Iron for supertasters
Bottle Crown Liners: Bottle Crown Liners: Oxygen IngressOxygen Ingress
• Pick your crown liner based on how much O2 control you have in your b lbottling operation;
• If routinely experience high package• If routinely experience high package airs in bottles, then a scavenger liner will provide some immediateliner will provide some immediate protection to your beer.
Bottle Crown LinersBottle Crown LinersBottle Crown LinersBottle Crown Liners
•PVC and non-PVC based liners
•Oxygen scavengers available for bothOxygen scavengers available for both
•Oxygen barriers in non-pvc formula
Th l it f th li t i l ill •The polarity of the liner material will dictate which compounds are preferentially scalpedpreferentially scalped
– Hydrophobic formulas = hop oils
– Hydrophillic formulas = estersHydrophillic formulas = esters
Crown Liner SpecsCrown Liner SpecsCrown Liner SpecsCrown Liner Specs
•OTR = Oxygen Transmission Rate– How permeable the liner is to
oxygen
– Supplier should provide this number
•Hardness– Hardness above a shore D value of
46-47 will be problematic due to high incidence of leakers
My Experience with “My Experience with “RibesRibes” ” My Experience with My Experience with RibesRibes FlavorFlavor
•Fresh flavor associated with the following hops:– Simcoe–Citra–ChinookChinook–Others
•4-MMP (4-methyl-2-mercapto pentanone)4 MMP (4 methyl 2 mercapto pentanone)
•Very unstable compound in both beer and hopsand hops
Aged Aroma : Meaty Aged Aroma : Meaty BrothyBrothyComplexComplexComplexComplex
•Methional
•MethionolMethionol
•Methyl Mercaptan
3 M th l f f l thi l•3-Methyl furfuryl thiol
AGED AROMA: SHERRY WINE/ AGED AROMA: SHERRY WINE/ STALE FRUIT COMPLEXSTALE FRUIT COMPLEXSTALE FRUIT COMPLEXSTALE FRUIT COMPLEX
Aged Aroma : Sherry Wine/ Aged Aroma : Sherry Wine/ Stale Fruit ComplexStale Fruit ComplexStale Fruit ComplexStale Fruit Complex
•Vanillin
•Beta Damascenone
•Phenylacetaldehydee y aceta de yde
•Diacetyl
•Trans 2 nonenal•Trans-2-nonenal
•Furfuryl ethyl ether
– A whole gang of substituted furans
Aged Aroma : Sherry Wine / Aged Aroma : Sherry Wine / Stale Fruit ComplexStale Fruit Complex
Analyte=ethyl-3-methylbutyrate
0 0090.01
0.011
Bivariate Fit of Corrected Response By Day
y y y y
0 0050.0060.0070.0080.009
ted
Res
pons
e
0 0010.0020.0030.0040.005
Cor
rect
0.0010 50 100 150 200
Day
Linear Fit
Increase in ethyl-3-methylbutyrate over 180 days at room temperature
Aged Aroma : Sherry Wine / Aged Aroma : Sherry Wine / Stale Fruit ComplexStale Fruit Complex
Thomas P. Nielsen -2010
CascadeCascade
Fl l
3
6Floral
Fruity
S iO i / li
Overall hop aroma
0
3 Spicy
PineyWoodsy
Onion/garlicGerman MagnumCascade FreshCascade 2 month
CitrusCheesy
Cascade 2 month
HerbalGrassy
P ti l M th d F P ti l M th d F Practical Methods For Practical Methods For Maintaining FreshnessMaintaining Freshnessgg
Mitch Steele
GOOD BREWING PRACTICESGOOD BREWING PRACTICESL ki b ki i i !•Leaking beer out = sucking air in!
•Keep clamps tight•Replace bad/leaking pump seals•Replace bad/leaking pump seals•Regular Audits of all processes and
practices•Reaction plans for when things aren’t
right•Education!•Education!
– Do your brewers and packaging team “get it”?– Does your sales team understand?
Do the people that deliver your beer understand?– Do the people that deliver your beer understand?– Difference between oxidized and skunky.
DO METERSDO METERS
•Great tool!
•Check all beer post fermentation-filter, bright tank, bottled beer (with piercing device)
•Allows setting of specifications and d l i i ldeveloping reaction plans
BREWHOUSE CHECKSBREWHOUSE CHECKS• In General:• In General:
– Foam = bad– Treat mash and wort (everything hot) “gently”– Minimize “hot time”
• Mash Vessel: – Excessive agitation-not only bad for malt, but can result in excessive
oxidation
• Lauter Tun:– Don’t expose grain bed
• Boil:– Excessive foaming– Watch boil temperatures Too high could enhance carbonyl Watch boil temperatures. Too high could enhance carbonyl
formation
• Whirlpool:– Check whirlpool foam, especially if you have a separate whirlpool– Set a standard Increases in foaming can be caused by a bad pump Set a standard. Increases in foaming can be caused by a bad pump
seal or a valve issue– Cool wort quickly
STONE BREWHOUSE QUALITY AUDITBrand
Order #Batch #Batch #
DATEExpectation and reason As Found
PROCESSMASH IN: Malt KettleCleanliness before mash in Should be empty of all liquid and grain, vessel should be cleanCleanliness before mash in Should be empty of all liquid and grain, vessel should be clean
Malt mash in time Mashing Summary ReportAgitation During Mash In-Any vortexing, foam at top of mash?
List the agitator speed. Vortexing of the water/mash, and foaming are bad, either indicates oxidation.
Temperature at mash in complete
Is it at set point?
Any malt balls, malt clumps? Indicates quality of mixing
MASH KETTLE OPERATION
Time required to get to conversion temperature (after pumpback complete)
Mashing Summary Report
Any mash vortexing after Indication of oxidationy gmash in-during high speed agitation?Conversion time Does it match the recipe?Raise to mash off time Does it match the recipe?Mash off agitation-is there any Indication of oxidationvortexing, are we pulling air at the end of the process?Time at mash off temperature Any delays are badMash off time Mashing Summary Report
CELLAR CHECKSCELLAR CHECKSf f•After fermentation, keep tanks in
CO2 atmosphere–Watch downtubes
–Check pressure on fermenters
dd d d•Adding Ingredients or dry-hopping–Risky operation
•Headspace gas purity tester–Based on CO2 reaction with caustic soda
FILTRATION CHECKSFILTRATION CHECKS
•High Risk Area for Oxidation
•Patrol/Audit for:– Leaks
– Pump seals
– Proper purging of hoses, lines and vessels
•Check DO on filtered beer regularly
•DE Filters-purge dosing tank or enclose to keep oxygen free
D l R ti Pl•Develop a Reaction Plan
Filter DO3-9 ppb 10-50 ppb (after 10 min of filtering) 51 + ppb
↓ ↓ ↓↓ ↓ ↓↓ ↓ ↓
If DO does check all hoses, clamps,
gaskets for tightness and l ki b
not drop after filtering 30 bbls then move on to 51 + ppb
i t ti
Put filter in recirc and
f ll 10 50
no reactionCheck BBT
DOCheck FV
DO
Check DO with
another meter ↔
leaking beer; adjust if needed
instructions and notify supervisor
follow 10-50 ppb
instructions
BBT DOBBT DO3-9 ppb 10 + ppb 30 + ppb
↓ Check DO with another meter and follow instructions below↓
↓ ↓ ↓
Place BBT on HOLD
Bubble C02 f b tt
Place BBT on HOLD
d tifno reaction
from bottom of BBT until DO is equal to or below 9
ppb
and notify supervisor follow 10 +
ppb instructions
PACKAGING CHECKSPACKAGING CHECKSh k ’ l k•Check DO’s or Total Package Air
regularly through packaging runsH t d d ti l f hi h DO–Have a standard reaction plan for high DO
•Pumps
Cl h d fi i•Clamps, hoses and fittings
•Filler valves
•Check cap crimps
•Fob levels
•Bottle conditioning
Hi DO, greater than 20 ppb detected on bottle.
HIGH DODO--BOTTLEDBOTTLED BEER--REACTION PLAN
Shut down bottling and check the
Verify Calibration of the D&O NO Calibrate Meter
check the following:
meter, by hanging on bright tanks
Check meter on BBTCheck meter on BBT before starting up line again
Check that DO on BBT W t k
If DO higher than 20,
YES
NOBBT Was taken before bottling, and recheck to verify less than 20 ppb
bubble tank with CO2 and get DO low before starting back up
NO
YES
Check The following:1. All Tri-Clamps, including bottom of BBT.2. Pump Seal
YES
u p Sea3. FOB water DO4.Check impact of kegging operation
DEVELOP DATE CODE DEVELOP DATE CODE SYSTEMSYSTEMSYSTEMSYSTEM
• Critically important for maintaining fresh beer in the market
• Requires significant commitment
• To develop reasonable code dates:
– Keep a museum of package beer
– Store at room temperature (not chilled)
– Taste over course of several weeks/months and Taste over course of several weeks/months and determine the point at which beer becomes non-representative of the brand
– Repeat exercise frequently to ensure freshness is – Repeat exercise frequently to ensure freshness is not changing
TRAINING WITH BREWING TEAMTRAINING WITH BREWING TEAM
• Fresh vs Oxidized Beer: taste often and use taste results to verify code dating program.
C i l l di f d i• Continual, regular audits of process and practices
• Constant reinforcement
• Stop production if DO or TPO levels are high• Stop production if DO or TPO levels are high
• DO Meter maintenance and cleaning
• Explain the following:Explain the following:– Bottle conditioning is not a substitute for good brewing
practices that prevent oxygen ingress!
– Neither is bubbling CO2 through a tank with high DONeither is bubbling CO2 through a tank with high DO.
– Prevention is the best cure!
TRAINING WITH FIELD TEAMTRAINING WITH FIELD TEAM
d d h “b l d ”•Use code dates, either a “bottled on” or “best before”/”enjoy by”
•Explain to team how code dates are derived and why. Demonstrations are best!best!
– Package beer in clear glass and expose to sunlight compare with fresh beer and beer sunlight, compare with fresh beer and beer past code date
•Be diligentBe diligent
•Forward customer complaints to them
CHECK MARKET BEERCHECK MARKET BEER
•Don’t rely solely on beer stored at the brewery to verify flavor and aging brewery to verify flavor and aging potential.
•Buy beer from stores on a regular Buy beer from stores on a regular basis
•Check both draft and packaged beersCheck both draft and packaged beers
•Verify date coding and explain to retailers retailers