A Few Tips For Helping Your Beer Stay Fresher On The Shelf

Oxygen kills. At least the freshness of your brewery’s canned and bottled products.

Brewer Magazine asked a few different breweries to share what sort of things they do to ensure more freshness for their consumers:

Megan Schwarz — Heavy Seas QA/QC Lab Team Leader: Flash pasteurization and sterile filtering. These both help create a product not at risk for microbial activity creating off flavors or worse, exploding bottles on shelves. And TPOs! Keeping oxygen out of packaging is crucial for shelf stability in terms of flavor.

Jacob Talley — CEO for Tin Roof Brewing: We’re always looking for ways to improve the stability for our beers. We’ve switched kettle finings, take ATP and DO readings at four different stages in the production process (boil kettle, fermentation, brite tank and packaging) and even have a full time quality technician whose primary responsibility is to work with the production team to produce quality, clean beer that is stable. She also holds regular tasting panels, tailored to our team’s strength and weaknesses to identify any potential flaws that aren’t true to brand.

Brady Duncan – Co-founder, MadTree Brewing: One of the most important things we do is constantly measure and look for ways to bring Dissolved Oxygen levels down. If DO in the brite is outside our threshold, we don’t package it. We pull cans throughout every run and measure as well. We also do a lot of force aging of our products to best estimate what they might taste like after they’ve been on a warm display for two-plus months.

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