It’s hard to deny that fresh beer is definitely the best beer. We have all kept a beer a little long and it turned on us, or after a few weeks it’s just doesn’t taste like it did. Just published in the Journal Of Agriculture & Food Chemistry, scientists have discovered a way to extend the shelf life of beer. Fresher longer.
After analyzing multiple commercial brews fresh & after storage. (Brands not immediately disclosed.) Scientists have found 56 substances that contribute to the bitter flavor that some beers develop over time. These bitter agents actually come from hops called “prenylated polyketides.” The prevention or slowing of the development of these polyketides will prolong the fresh flavor of the beer overtime. This involves montoring the pH level & temperature of the beer. <ACS>
