Freshness

Cooking the microbes out of your beer isn’t the only way to achieve micro-stabilization today. Mushroom-based additives, pressures higher than the deepest oceans, and the texture of dragonfly wings offer alternatives to traditional pasteurization.

There are plenty of levers that brewers can pull to help their hop-forward beers taste fresher, for longer, out in the wild.

We know it destroys microorganisms, but does it destroy flavor profiles, too? In your quest for quality and stability, pasteurization can do more than prevent infection.

One of the most effective ways to increase shelf life is one of the oldest tricks in the book: package conditioning with a bit of fresh yeast. Yet there are pitfalls. Here’s how “the biggest natural-conditioning operation in the world” goes about it.

Let’s give the DO topic some oxygen—here are some practical ways that breweries using inline and mobile canning setups can reduce O2 in the package and better control freshness.

Collaborators on a storage-and-shipping experiment report that a special produce container preserved fresh, unprocessed hops for six weeks—and it may work for longer.