Enemies of Beer

Enemies of Beer
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 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 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
Enemy: Oxygen
Oxygen oxidizes the beer resulting in a stale nonbrewery fresh flavor We go to great lengths to ensure that there is very little oxygen (O2) in the bottle, can or keg when beer is packaged Just prior to filling each container it is sanitized, rinsed and then purged with CO2 to eliminate contaminates and purge the air (approximately 21% 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
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 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 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 dont, 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 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 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 impact of heat and time on beer
Beer starts to lose its brewery-fresh flavor if kept: Thus, you can see the effect that heat has on the brewery-fresh flavor of beer We considered the 3-30-300 research when we established our pull date labeling and beer rotation policies for each of our brands
3 30 days at 90 F days at 71 F
300 days at 33 F
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 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:
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 CO2 molecules are slower moving and contract in size
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 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 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 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 the draught beer system is not properly cleaned on a regular basis, you could see a brown or blackcolored growth
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 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 may be exposed to all the enemies weve 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, 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.

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Enemies of Beer

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Enemies of Beer

Our Goal is to Provide the Consumer with the Freshest Beer

Protecting the Quality

The enemies of beer are:

Proper Packaging Prevents Exposure to Light

Time vs. Temperature

3-30-300 Rule of Time vs. Temperature

Brewery-Fresh Delivery to Retail

Bottle and Can Delivery to Warm Inventory

Freezing Temperature of Beer

Types of Beer Spoilers

Types of Beer Spoilers (cont.)

Beer Spoilers of Keg Beer

Beer Spoilers of Keg Beer

Beer Spoilers of Keg Beer (cont.)

Beer Spoilers of Keg Beer (cont.)

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