Alert for microbreweries – a case study on unpasteurized and unfiltered beer
Keywords:
storage temperature, yeast autolysis, beer stabilityAbstract
Beer stability, influenced by physical, chemical, and biological factors, poses a considerable challenge for breweries. Biological stability, a major concern, is effectively managed through practices such as good hygiene, pasteurization, and filtration. Microbiological contamination, often recognizable by increased turbidity or off-flavours, is influenced by temperature, with optimal vital conditions promoting the growth of specific microorganisms. Lower temperatures slow down flavour changes and chemical reactions in beer, impacting non-biological stability. This case study explored the impact of storage temperature on autolysis off-flavour development in 10 different unfiltered and unpasteurized beers. The results showed that autolysis off-flavour occurred at both low and higher storage temperatures and that the temperature dependence was minimal. This unexpected fact was mainly due to the uncovering of significant contamination of the commercial beers tested (wild yeasts, lactic acid bacteria, enterococci and coliform bacteria). For this reason, the concentration of cells in the beer appeared as a more influential factor in the development off-flavours, including autolysis, that the storage temperature. The partial results need to be studied in more detail nevertheless we felt it was important to publish the revelation of a strong contamination of beers purchased for experiments from regular stores. It can already be concluded at this point that the low storage temperature did not help to prevent the development of the contamination and the associated sensory deterioration of the beers.
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Copyright (c) 2024 Karel Fous, Anna Jarolímková, Petra Kubizniaková, Katarína Majtán
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