Old Beer: Is It Safe To Drink After Two Years?

Beer is a perishable product, and its flavour will degrade over time. However, it doesn't expire or become unsafe to drink. The brewing process pasteurises the beer, killing off unwanted organisms, and creating an environment in which harmful pathogens or bacteria cannot survive. This means that, even if a beer sits on the shelf for years, as long as it's sealed, it's unlikely to make you sick.

However, the taste of beer changes over time. Oxygen, heat, and light can all cause flavours to go awry, and the longer beer is stored, the worse it gets. Beers stored in the fridge will last longer than those kept at room temperature. Beers with higher alcohol content also have a longer shelf life.

Is 2-year-old beer safe to drink?

Beer is a perishable product that can expire. However, this doesn't mean that it becomes unsafe to drink. The simple answer is that 2-year-old beer is safe to drink. Beer is acidic and alcoholic, which inhibits most harmful bacteria. There are no known pathogens that can live in beer.

The flavour of beer, however, will degrade over time. Beer stales when exposed to light, oxygen, and heat, which break down the organic compounds that make beer smell and taste great. The speed of these reactions depends on the alcohol content of the beer and how it's stored. Beers with more alcohol by volume have a longer shelf life. Refrigerating beer slows the process of ageing, so always choose beer that is in the cooler, not on the shelf.

Additionally, the type of beer affects its shelf life. Stronger beers, such as stouts and porters, tend to last longer than lighter beers like lagers and pilsners. IPAs are best consumed fresh to enjoy their full flavour and aroma.

To store beer properly, keep it in a cool, dark place, away from temperature fluctuations. Keep it upright to minimise oxidation and avoid exposing it to direct sunlight. UV rays can cause beer to lose its flavour.

How can you tell if a beer has gone bad?

Beer is a perishable product that can go bad, but it won't make you sick. The flavour will degrade over time as it is exposed to light, oxygen, and heat, which break down the organic compounds that make beer smell and taste great.

The speed at which beer goes bad depends on the alcohol content of the beer and how it's stored. Refrigerating beer slows the process of aging, so always choose beer that is in the cooler, not on the shelf. Beers with more alcohol by volume have a longer shelf life.

You can tell if a beer has gone bad from the colour, smell, taste, foam density, and overall appearance of the beer. If it's missing the usual 'pssst' sound and foaming at the top when you open it, it may have gone bad. You could also look at the bottom of the bottle for excessive sediment, which could contribute to a poor taste.

Beers with darker bottles will last longer, but should still be refrigerated or stored in a cool wine cellar. Beers in clear or lighter-coloured bottles can become "skunky" due to light exposure.

If you're still unsure, the best way to tell if a beer has gone bad is to simply taste it. The worst that can happen is that it tastes bad.

What does expired beer taste like?

While expired beer is safe to drink, its flavour will degrade over time. Beer is a perishable product that stales when exposed to light, oxygen, and heat, which break down the organic compounds that make beer smell and taste great.

The oxygen inside a bottle, can, or keg of beer will change the beer through a process called "oxidation", which is responsible for a range of flavours. Some beers will develop a stale, cardboard-like flavour, with a note of sherry. More malt-forward beers can develop a sweet, bready, and even toffee-ish flavour. Beers with higher alcohol content by volume will have a longer shelf life.

A beer's "hoppiness" will also dissipate with age. Hop aromas are time-sensitive, so the piney, citrusy, or floral hop aromas that characterise a hop-forward beer won't stick around in an older beer.

Additionally, light exposure can cause a beer to become "skunky". The chemicals in hops react poorly with ultraviolet light, so bottled beers are often packaged in dark-coloured glass to prevent this.

Finally, heat speeds up the process of oxidation, so beers stored at higher temperatures will stale faster.

How long does beer last?

Beer is a perishable product that can go bad or expire, but it does not become unsafe to drink over time. The flavour of beer can degrade when exposed to light, oxygen, and heat, but even when its flavour is declining, it can be perfectly safe to drink.

The speed at which beer degrades depends on the alcohol content of the beer and how it is stored. Refrigerating beer slows the process of ageing, so it is recommended to store beer in a refrigerator and consume it within three to six months of packaging, or before the best-by date. Beer stored in a refrigerator can last up to two or three years unopened, but opened beer will generally only be good for a day before oxidation destroys the good flavours.

At room temperature, beer typically lasts about four to six months beyond the expiration date listed on the label. This timeframe can be extended to nine months if the beer is kept in a cool, dry place, out of direct sunlight.

Beers with higher alcohol content, such as stouts and porters, tend to have a longer shelf life than lighter beers like lagers and pilsners. IPAs, or hoppy beers, are best consumed fresh to enjoy their full flavour and aroma, as they gradually lose their flavour and aroma over time.

How to store beer to maximise shelf life?

Beer is a perishable product that stales when exposed to light, oxygen, and heat, which degrade the organic compounds that make beer smell and taste great. However, it does not expire or become unsafe to drink. Proper storage can help prevent unwanted chemical reactions that can affect flavour and aroma.

• Avoid light exposure: Sunlight and artificial light can break down molecules in beer bottles, affecting colour and taste over time. Brown bottles are best for blocking light, followed by green bottles, while clear bottles offer no protection.
• Reduce oxygen exposure: Exposure to oxygen causes oxidation, speeding up the ageing process, reducing quality, and degrading flavour. Always ensure bottles are closed properly and stored upright to reduce the surface area exposed to oxygen.
• Maintain optimal temperatures: Avoid extreme temperature changes. Beer should be stored at cooler temperatures, ideally between 7°C and 16°C, with light beers stored cooler and strong beers stored slightly warmer. Refrigeration is ideal but not always possible or recommended, especially for beers with cork seals or wild/sour ales with live yeast.
• Store bottles correctly: Beer should always be stored upright to reduce oxygen exposure and prevent the formation of yeast rings.
• Control humidity: Mould can develop in overly humid environments, affecting bottles, while very dry conditions can cause corks to dry out and crack. Optimal humidity for storing beer is between 50% and 70%.
• Consume opened beer promptly: Once a beer is opened, it will start to lose carbonation, so it should be consumed as soon as possible.

Frequently asked questions