Beer Freshness Draught beer is loved across the nation and is the go-to choice for people visiting bars and restaurants. Contact Details. Licence Number. Facebook-f Linkedin-in Instagram. Get In touch with us. Full Name. Phone Number. Equipment Enquiry. If you look at trends, locally and nationally, most breweries are moving to canning beers. What that allows for is a proper seal. Even in a glass bottle, oxygen can leak in. So flushing cans with carbon dioxide and sealing a beer shut keeps it fresher for longer.
Cans also prevent light from getting in, which can be an issue with bottles, even brown bottles. Light and oxygen are the enemies of beer. Q: Are there particular styles that move faster than others? A: IPAs are king. They have been for a number of years, at least in the craft market, and particularly in New York.
Generally speaking, for an IPA, you want to consume it within a month of it being brewed. Hop quality begins to fade after about 30 days. Beyond that, freshness ranges according to style and hops. That information will usually come from the brewery, printed on a can or bottle. The same goes for big imperial stouts — you can hold those for five or 10 years.
This can become especially pronounced with unfiltered beers as the nooks and crannies of the beer tap can quite literally become coated with a visible film of living yeast.
The key to draft beer is really quite simple. Carbon dioxide pressure and beer storage temperature should be matched to the carbonation level of the typical draft beer usually somewhere around 2. In well-run draft bars, the flavor of draft beer should be within the expectations of the brewery and any difference between a draft and bottled beer should be minimal unless the beer has different draft and bottle specifications.
You mention that you perceive draft beer to taste smoother than bottled beer. This may come from the difference in pouring techniques between the two. In contrast, bottles are easier to gently pour and the amount of carbon dioxide loss is much less. Since carbonation level influences perceived bitterness, any differences in carbon dioxide content between draft and bottle may also lead to apparent differences in bitterness. As a brewer I prefer draft beer because it is less labor intensive to produce than bottled beer.
Recognizing the factors that influence flavor you can adjust your recipe, carbonation level and serving temperature to produce the beer that you want, which is really what homebrewing is all about. And with the proper care and maintenance of your draft system you can avoid many of the problems that readily arise when draft neglect occurs! This is one of those rules of thumb that always makes me scratch my head.
Bottle, keg, and tank- conditioned beers all contain carbon dioxide from a combination of the CO2 remaining.
Years ago I was talking to a crusty dude named Larry who worked for a local beer distributor about the dirty draft beer tricks that can be played by competing distributors. Log In Support Cart 0. Search for: Index. This website uses cookies to improve your experience. You can opt-out if you wish.
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