Beer 101 - Beer is a Perishable Product

Beer is a foodstuff. As with most foodstuffs, beer is perishable-it deteriorates as a result of the action of bacteria, light, and air. However, unlike other food products, packaged beer is not legally mandated to carry a "sell by" date. Nonetheless, some domestic beer sold in the United States does carry a freshness date. The Boston Beer Company was among the first to use freshness dating, as far back as 1985. Anheuser-Busch has followed suit with its much-publicized "born on" dates. There are still many breweries, large and small, which do not send all their beers to market with a freshness date, but the trend is certainly moving in the right direction.

Stabilization

Prior to bottling, a typical commercial ale or lager will undergo some form of stabilization to extend its shelf life. The two primary forms of stabilization are sterile filtration, in which the beer is passed through a microporous filter that will not let through any "crunchy bits" larger than 0.5 microns; and pasteurization, whereby the beer is heated briefly to kill any microbial wildlife. Both approaches are widely used, though a number of brewers have noted that sterile filtration strips some hop flavors from their ales. A third, traditional option for preparing a beer for its journey in a bottle to your glass, "bottle conditioning," is dealt with later.

Freshness period: The drinking window

The length of time it takes for a beer to become stale (a papery note, dulled hop character, or other off flavors) is determined by the alcoholic strength and hopping level of the beer. Both alcohol and hops help preserve beer. Thus hoppier, stronger beers keep for longer. Typically, the freshness period for a lager is four months; for stronger craft-brewed ales, five months. High-gravity, high-strength beers such as doppelbocks typically carry a six- to twelve-month freshness period. All of the preceding assumes proper handling of the beer.

How can you determine the "drinking window" of a beer? It depends on the dating system used by the brewery. Taking a typical example of Boston Beer’s Samuel Adams brands, the freshness period is the time between shipment from the brewery and the freshness date, or "consume by" date, marked on the label or capsule. In the case of a beer with a "born on" date (Anheuser-Busch products, for example), the freshness period is approximately four months after the date on the label.

Imports: A note of caution

Imported beer can have a rough ride on its way to your local retailer. First, it must undergo a sea voyage, hopefully in temperature-controlled containers, or "reefers," in industry parlance. After sitting in the bonded customs warehouse (hopefully, air conditioned), it must pass through an importer’s warehouse and then be shipped to a wholesaler’s warehouse. In the best case, the local wholesaler will have temperature-controlled storage and an efficient stock

control system, although this is an area of commerce that is not renowned for sympathetic handling of product or startling efficiency with stock. One thing is for sure-at any moment of time in the Byzantine system of beer distribution in the United States, a prodigious amount of imported beer is sitting in warehouses slowly undergoing the inexorable effects of aging.

This is not to suggest that many imported beers do not find their way to us in perfect condition. However, one is not reassured by the reluctance of virtually all beer importers to put freshness dating on the wares that they import. Beers produced for consumption in European Union countries are mandated to have an expiration date on the packaging. When the same breweries produce a batch for export to the United States, too often, off comes the expiration dating and on goes the Surgeon General’s warning.

It must be said that some imported beers do carry a freshness date, but they are vastly outnumbered by those that do not. Thus a consumer purchasing a six pack of imported Czech pilsner or English bitter may have no idea as to how long the product has been in the chain of distribution. In both examples freshness is as important as with any domestic ale or lager. Dust or label discoloration may give a clue that a beer has been too long on a retailer’s shelf, but even these are not always reliable indicators. At the Beverage Testing Institute it has been noticed that a number of bottles purchased at retail have failed the freshness test, sometimes to the point of being undrinkable. Ultimately, market pressure will be the only factor that will promote wide-scale introduction of useful freshness dating for imported beers. Until such time, consumers can use the following commonsense approaches to avoid being shortchanged with stale imported beer.

1. Try to purchase imports from reputable specialty stores with enthusiastic and knowledgeable staff.
2. Check the crown cap seal (if it is a bottled product) to see if there has been any seepage. If there has, then the bottle most likely has been subjected to heat abuse.
3. Dusty, discolored labels should not inspire confidence.
4. Always insist on returning skunky, out-of-condition beer for a refund (see our article on beer faults to know what to look for). This should be no problem if you heed the first point.