This is based on an original research article published in Food Chemistry (1).
The Food Science Club recently visited to Yeungling’s (and Yeungling at Wikipedia), and so I was very interested in this article on the effects of long-term storage on beer quality. The authors, who are based at the Center for Malting and Brewing Science in Belgium took eight local brewed beers, bottled with a low oxygen content in the dark at 20 oC for a year. They studied the formation of staling compounds as well as carrying out a sensory analysis.
Three of the beers were Pilsner-type lagers and the other five were specialty beers. They differed in alcohol (ethanol) content (5.09 – 10.6%), pH (4.29 -4.61), color (9.2-47.4 EBC*), and bitterness (16.4 – 32.4 EBU*). The lightest colored beer had the highest pH and lowest alcohol content. Conversely the darkest beer did not have the lowest pH, bitterness or color. Interestingly, there was no correlation between any of these factors, even bitterness and pH did not correlate.
Fifteen aging markers in the beers were measured, as shown in the table below. The change in sensory quality was also measured using a trained sensory panel of 10 members [wouldn’t you like that job?] who evaluated the general aging characteristics, they also rated the beer on the basis of stale flavors including Sherry/Madeira, cardboard, solvent, old hops, red fruit and caramel.
Thus, another reason why I am interested in this topic is due the involvement of the Maillard reaction in beer stability. Maillard reaction intermediates are formed during barley germination and subsequent thermal treatment which is more severe for specialty beers than for lagers. Also denser worts are used for these beers and when worts are boiled Maillard reaction intermediates are formed. It also explains why these beers are darker – the more Maillard reaction taking place the greater the color formation. Unfortunately, the presence of these Maillard intermediates leads to the formation of beer stale flavors leading to caramel, burnt and Sherry/Madeira like off-flavors.
While Maillard off-flavors were most common in specialty beers, the other off-flavors had a less clear relationship with beer type. The more bitter beers, both specialty and lager, had more old hop flavors as the iso-α-acids, 3 methyl butyric acid and 2 methyl butyric acid degrade to form 4-methylpentan-2-one and 3pentan-2-one and react with ethanol to form ethyl 3-methyl butyrate and ethyl 2-methyl butyrate. So the higher the original bitterness level, which usually means more hops added, and the higher the alcohol content the more of these compounds are formed and the more old hop notes are sensed in the beers. Esters are formed by yeast fermentation leading to a fruit background flavor. During storage these esters degrade leading to a lower background flavor intensity which, in turn, leads to perception of increased stale flavor.
Darker beers had caramel, burnt and Sherry/Madeira like stale flavors and showed the greatest tendency to age. Beers with the highest alcohol level had the least tendency to age, according to the result from the sensory panel. The high ethanol content may mask off-flavors. One solution to protecting dark beers from storage damage is to reduce the temperature and time the wort and malt are heated.
Another solution might be to drink up the beer so that it is not stored for more than a year.
Vanderhaegen, B., F. Delvaux, et al. (2007). “Aging characteristics of different beer types.” Food Chemistry 103(2): 404-412. (Link: restricted access)
* I don’t know what EBU and EBC stand for either. I assume the EBC is European Brewing Convention as that was one of the references. Perhaps c=color and u=units.
Very informative. Wonder if “living” beers like Hoegaarden were studied too.
I’m not sure as they said that the specialty beers were heat treated after barley germination, but I’m not sure if this was after or before adding yeast. They did not mention in their discussion that the yeast was still present and active after bottling.
One of the problems with food science articles is that they always use a key rather than the commercial name of the products studied. So they may have studied this beer but it is called SA instead!
They have written an earlier review which may answer these questions. I hope to read it over the weekend.
EBC stands for European Brewing Congress (as you mentioned). Degrees EBC is a scale to measure color of beer. The EBU is European Bittering Units. There are a lot of different ways to measure color and bitterness of beer.
Well, I do know that EBU are European bittering units based on the alpha-acid percentage of the hops. I forget the conversion, though. EBC are European beer coloring units based on a metric-like conversion factor of degrees Lovibond, the beer coloring factor used in the States.
Frankly, I like some Maillard flavors like those found in Theakston’s Old Peculier and Samuel Smith’s Taddy Porter – slight caramel with a little molasses, minus the iron aftertaste. Dang, now you’ve got me all thirsty for an ale!
Abel and ChemGeek
Thanks for the info. Now I want to go home and have a beer.
Have one on me!
PS ChemGeek: Your comment got held up in my spam filter. You must be suspicious
My comments get held up A LOT!!!. Milo at chemical musings is always fishing my stuff out of the trash bin. I don’t know why. I live close to the birthplace of Spam (the actual meat delicacy). So, maybe that has something to do with it. My comments must smell like Spam.
Just had to fish you out of filter again! You don’t want to know what company you were mixing with. Unfortunately, there doesn’t seem to be a way to “white list” you, but I’ll ask WordPress.
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