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All About Beer

AAB 036: Is Pasteurization Better For Beer Flavor?

Dec 28, 2023
Guest Keith Villa, an expert in beer pasteurization and preservation, discusses the importance of pasteurization in stabilizing beer flavors and extending its shelf life. The episode explores different pasteurization techniques, the need for pasteurization in non-alcoholic beer, alternatives to pasteurization like chemical stabilizers, and the risks associated with methanol production in beer.
53:01

Episode guests

Podcast summary created with Snipd AI

Quick takeaways

  • Proper pasteurization of beer stabilizes and preserves flavors, extending shelf life and minimizing harmful microorganisms.
  • Pasteurization is crucial for non-alcoholic beer to prevent contamination and re-fermentation, ensuring safety and quality.

Deep dives

Pasteurization as a Stabilizing Technique for Beer Flavor

Pasteurization, despite its negative stigma, is a crucial process in ensuring the quality and stability of beer flavor. In the past, some brewers believed that pasteurization negatively affected flavor, but recent studies and blind taste tests have shown otherwise. Modern pasteurization techniques have improved, using better knowledge, science, and techniques to preserve flavor. Pasteurization helps stabilize beer, extending its shelf life and minimizing changes and potential growth of harmful microorganisms. It is particularly important for non-alcoholic beers, wherein the absence of alcohol and lower pH levels can lead to increased risks of contamination. Pasteurization methods include flash pasteurization and tunnel pasteurization, each suited for specific packaging types. Tunnel pasteurization, in particular, offers more comprehensive protection due to its effectiveness in preventing contamination at the filling stage. Chemical stabilizers are an alternative to pasteurization but may affect flavor and face restrictions from some retailers. While debate exists regarding the use of stabilizers, it is widely acknowledged that proper pasteurization is necessary to maintain the safety and integrity of beers, especially non-alcoholic varieties.

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