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

Whether you're a beer enthusiast or just someone who likes to keep a few bottles in the fridge for guests, you may have wondered if it's safe to drink beer past its expiration date. The short answer is yes—beer is safe to drink even if it's three years old. However, the flavour and quality will have degraded, and it won't taste as good as fresh beer.

Is 3-year-old beer safe to drink?

Beer Expiration

Beer does have an expiration date, and it is recommended to adhere to it if you want to enjoy the product as intended. However, beer is not like other foods and drinks that become unsafe to consume after their expiration date. Instead, the date on the label is more of a suggestion, and beer can be consumed well past its expiration date.

Beer Spoilage

Beer will spoil over time, and its flavour will degrade. This is due to exposure to light, oxygen, and heat, which affect the organic compounds that give beer its distinctive taste and smell. The speed of this process depends on the alcohol content of the beer and how it is stored. Beer stored in a refrigerator will last longer than beer kept at room temperature.

3-year-old beer is generally considered safe to drink, even if it has been kept in a refrigerator. However, the flavour and quality of the beer will have degraded significantly, and it may have an unpleasant taste and smell. Additionally, beer that has been exposed to temperature fluctuations may not be safe to drink and could pose health risks.

Final Thoughts

While 3-year-old beer may be safe to drink in some cases, it is important to consider the storage conditions and the potential impact on taste and quality. If the beer has been properly stored and sealed, it may still be consumable, but it is unlikely to be an enjoyable drinking experience.

What does expired beer taste like?

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 is safe to drink expired beer. The only difference is in its taste and smell.

Expired beer will not make you sick, but it will not taste as good as fresh beer. The flavour of expired beer is described as "flat" and "malty, sweet". The bright hops flavour and refreshing bitterness of fresh beer are lost in expired beer. The aroma and flavour compounds in hops oxidize over time, causing them to dissipate. This process is accelerated by temperature swings, so it is best to store beer in a cool place, preferably a refrigerator. Beers with higher alcohol content by volume have a longer shelf life.

The speed of oxidation can be affected by major temperature swings, so it’s best to keep beers cool. Beer stored at room temperature will last for six to nine months if unopened, while refrigerated beer can last up to two years. After this point, the beer becomes stale in flavour and has an undesirable smell but is still consumable.

Some beers develop admirable flavours over time, and intentionally ageing beer is a hobby in itself. Beers that can be cellared include barley wines, imperial stouts, Belgian-style quads, and other high-ABV beers with dark malts. Barrel-aged sours and rauchbiers are lower in ABV but can also age beautifully. However, beers with hop-forward characteristics, such as IPAs and pale ales, are not good candidates for ageing and should be consumed fresh.

How does beer expire?

Beer is a perishable product that can expire and go bad. However, it doesn't spoil in the same way as perishable foods like milk, and it usually won't be dangerous to drink. The main factors that contribute to beer expiration are oxygen, heat, and light.

Oxygen

When beer comes into contact with oxygen during the brewing process, packaging, or storage, it can oxidize. This means that the oxygen reacts with the beer's chemical makeup, breaking down hop oils and other flavour compounds. This results in a cardboard-like or stale taste, a reduced aroma, and discolouration.

Heat

High temperatures accelerate chemical reactions that break down the delicate flavour compounds in beer. Freezing can also be detrimental, as it can cause the beer to expand and potentially break the container, introducing oxygen upon thawing. Heat can cause beer to taste stale or cooked, while freezing can result in off-flavours.

Light

Beer, especially those in clear or green bottles, can become "skunky" when exposed to UV light. This is due to a photochemical reaction between UV light and hop compounds in the beer, resulting in a distinctive sulfur-like smell and a corresponding off-flavour.

Microbial Contamination

Although commercial beers are well-pasteurized and filtered, improper brewing practices, packaging errors, or poor storage conditions can lead to bacterial contamination. Unintended wild yeast infestations can also be an issue, especially in homebrews or improperly sealed commercial brews. Contaminated beer can taste sour, musty, or metallic, and may become cloudy or develop unexpected sediment.

Ageing

Over time, all beer will undergo chemical changes that alter its flavour, aroma, and mouthfeel. Aging causes the aromas and hop flavours to mellow, while the malt flavour becomes stronger. This may be desirable for some people but can mean a loss of the beer's intended profile for others. Older beer may also develop a hazy appearance or unexpected sedimentation.

Storage and Preservation

Proper beer storage is crucial for maintaining optimal flavour. Beer should be stored at a consistent temperature between 45 and 55°F (7 and 13°C), with different styles of beer having optimal serving temperatures. Avoid temperature fluctuations, direct light, and strong odours that can affect the flavour. Store bottles upright to minimize the surface area exposed to air, and maintain moderate humidity to prevent labels from peeling and mould from growing.

What are the signs of spoilage?

Beer spoilage is caused by microorganisms, including bacteria, wild yeast, and moulds, that thrive in the beer's environment. These microbes can cause undesirable changes in the beer's flavour, aroma, and appearance, resulting in a spoiled product. While most beers are pasteurized or filtered to eliminate bacteria, and their high ethanol content, low pH, and anaerobic atmosphere make them rather unwelcoming environments for microorganisms, some microbes have adapted to survive and flourish.

• Off-Flavours: Beer spoilers can produce off-flavours, such as sourness (lactic acid), a buttery taste (diacetyl), or a rotten egg flavour (hydrogen sulfide). Other off-flavours include butyric acid (rancid), mercaptans (skunky), propionic acid (vinegar), acetaldehyde (green apple), dimethyl sulfide (cooked vegetable), and tetrahydropyridines (mousy).
• Undesirable Aromas: Beer spoilers can also produce undesirable aromas, such as a "musty" or "horsey" smell, or an excess of phenolic compounds.
• Turbidity: Beer spoilers can cause issues with turbidity, or cloudiness, in the beer, making it appear cloudy or hazy instead of clear.
• Reduced Shelf Life: Beer spoilage can accelerate the staling process, reducing the beer's shelf life and potentially leading to financial losses for breweries due to product recalls or consumer rejection.
• Excess Carbonation: Some wild yeast strains can cause over-carbonation, resulting in burst bottles.
• Viscosity: Some beer spoilers, such as Pediococcus, can form beta-glucans, which give the beer a "rope consistency" and increase its viscosity.
• Acidity: Beer spoilers can increase the acidity of the beer, making it taste more sour or tart.

It is important to note that the concept of "spoilage" is subjective and depends on the brewer's intentions and consumer expectations. Some beer styles, like sour beers, intentionally incorporate beer spoilers for desired sensory characteristics. Additionally, while beer can be safely consumed past its expiration date, it may develop off-flavours and undesirable aromas over time, becoming stale and less satisfying to drink.

What are the health risks of drinking old beer?

Drinking old beer is not dangerous for your health, but it will no longer be satisfying to drink. The flavour will be stale and the beer will have an undesirable smell. The beer will be flat and may taste malty, sweet, or sour, and have the faint smell of a skunk.

The speed of the beer's decline depends on the alcohol content and how it is stored. Beer stored in a cool, dark area will last longer. Beer stored in a refrigerator can last up to two years.

However, if there is contamination at a commercial brewing facility, you can get sick. But when breweries experience a contamination, they will not ship the beer for distribution.

Frequently asked questions