How long is the shelf life of canned beer

Beer is a drink that people love to drink in the summer, especially iced beer, which can be a good way to relieve the heat. However, many people don’t know that beer has a certain shelf life. It is best not to drink it after the shelf life to avoid causing some adverse effects on your gastrointestinal tract. Usually, the shelf life of canned beer is about 120 days, and it should be consumed within the shelf life.

The shelf life of bottled and canned beer shall not be less than 120 days (premium and first grade) and 60 days (second grade). The shelf life of bottled fresh beer shall not be less than 7 days. The shelf life of canned and barreled fresh beer shall not be less than 3 days.

Hops

Hops are an indispensable ingredient in beer and play an irreplaceable role in the beer brewing process: hops give beer a refreshing aroma, bitterness and preservative power. The aroma of hops and the freshness of malt give beer a subtle flavor. Beer, coffee and tea all win with their fragrance and bitterness, which is also the charm of these drinks. Because hops have natural antiseptic properties, there is no need to add toxic preservatives to beer; hops form excellent foam in beer.

Beer foam is a complex of isothiocyanate in hops and foaming proteins from malt. High-quality hops and malt can brew white, delicate, rich and long-lasting beer foam; hops are beneficial to the clarification of wort. During the wort boiling process, the addition of hops can complex and precipitate the protein in the wort, thereby clarifying the wort and brewing pure beer.

Transportation and storage

1. When transporting beer, you should handle it with care, not throw it, and avoid impact and squeezing.

2. Beer must not be mixed, stored or transported with toxic, harmful, corrosive, volatile or odorous items.

3. Beer should be transported and stored at 5℃~25℃; if the temperature is lower or higher than this range, take appropriate anti-freeze or anti-heat measures.

4. Beer should be stored in a cool, dry, ventilated warehouse; it should not be piled in the open air, and should be strictly protected from the sun and rain; it should not be in direct contact with wet ground

Abiotic stability: refers to the possibility of turbidity and precipitation due to non-microbial contamination. Beer is a colloidal solution with unstable stability, which is prone to turbid precipitation during storage. The most common non-biological turbidity in beer is the so-called protein turbidity.

Abnormal flavor: Abnormal flavor of beer may be caused by problems such as raw materials, production process, yeast, and microbial management during the production process. The main symptoms are: rough taste, abnormal bitterness, oxidation taste, diacetyl taste, yeast taste or almond taste, etc.

Gushing phenomenon: abnormal foaming of beer after opening the lid. In serious cases, more than half a bottle of beer may be lost. The main reason is that the raw barley is affected by moisture and mold during harvest.