Breweries are exporting their brands overseas, resulting in an increasingly competitive and globalised beer market. Inevitably, the beer experiences varying and prolonged periods of transport and storage prior to consumption. During this process, the flavour of fresh beer deteriorates, leading to the presence of stale flavours and a decrease in the drinkability of the beer. Results reported here show that an increased temperature during beer transport and storage causes significant flavour deterioration, as determined analytically (increase in aldehydes, beer colour and haze formation, decrease in iso-α-acids concentration) and sensorially (increase in overall aging score). Further, laboratory experiments show that the vibration of beer results in a rapid decrease of oxygen. Moreover, inappropriate storage temperature has a negative effect on beer quality and stability, in particular when combined with vibration.For the same beer (X, Y or Z) different letters in superscript represent a significant difference (α = 0.05); SD: standard deviation; n = 3. B. Jaskula-Goiris et al.

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BACKGROUND: Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s −2 , simulating transport) at 5, 30 and 45 ∘ C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 ∘ C. RESULTS: The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations.There was no effect (P > 0.05) on color and a limited effect of temperature and vibrations on iso--acids. The parameters temperature and vibrations have a significant influence (P < 0.05) on aldehyde concentrations, namely total aldehydes, and especially '2-methylpropanal', '2-methylbutanal' and 'furfural'. CONCLUSION: The impact of vibrations on the aldehydes concentrations was substantial when subjected to an elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed.

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Overall ageing scores (OAS) are used by expert beer tasters to distinguish between the different aromas and tastes, in order to assess the sensorial quality and flavour stability of beer. Flavour instability is an important issue to brewers owing to the increased global demand for beer and the difficulties of controlling beer quality in remote locations when exported. In this paper, the idea was developed and a model constructed that is able to estimate the OAS as a function of temperature and time. The study highlights not only the exponential impact of temperature on lager quality, but also the importance of the time of exposure (nonlinear effect). Further, a hypothetical case study was performed in which the OAS was determined of a lager exposed to the temperature conditions in an important Belgian beer import market. The results indicate that in cities with a mild climate (e.g. UK and Germany), lager beer will suffer quality degradation to a limited extent. Temperature in warm climate cities (e.g. Italy and China) will significantly reduce the shelf‐life of lager beer in a short time frame, stressing the importance of flavour quality and stability. The model can be used in both industry and research when developing commercial decisions. © 2019 The Institute of Brewing & Distilling

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The preference and drinkability of fresh beer compared with aged beer was tested using a ‘paired comparison test’. After a duo test with small samples, respondents could freely consume the beer of their choice. The results show that the initial preference for fresh beer was significantly higher than the preference for aged beer, with 65% of respondents taking fresh beer first after the duo test. The drinkability of fresh beer also scored significantly higher, with 35% more fresh beer consumed. However, since multiple respondents consecutively consumed multiple aged beers, it cannot be concluded that aged beer results in a lower consumption volume (per capita) when compared with fresh beer. Additionally, Belgians older than 24 years particularly favoured and consumed the fresh beer in the experiment. This was attributed to the influencing and mimicking behaviour of the other respondent groups, since the table setting and table sizes were also found to be important parameters. In this paper, we show the continuing importance of research into beer flavour stability. © 2019 The Institute of Brewing & Distilling