Now that’s some good science: Keeping beer fresher

ScienceDaily (Jun. 7, 2008) — Scientists in Venezuela are reporting an advance in the centuries-old effort to preserve the fresh taste that beer drinkers value more than any other characteristic of that popular beverage.

Their study identifies key substances involved in giving beer an aged or “oxidized” flavor.

In the new study, Adriana Bravo and colleagues point out that past efforts to keep beer fresh have focused on protecting beer from contact with the air throughout the brewing process. That focus, however, has resulted in only a relatively small improvement in flavor stability.

The research identified a group of poorly understood substances called alpha-carbonyls as important culprits in the decline in fresh flavor that occurs as beer ages. It also showed that levels of some of these substances could be reduced by adding ingredients that block their formation, thus making beer taste fresher longer.

Original article
Knock one back while reading the original article here.

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: