Beer After Its Best: Is It Safe To Drink?

Beer typically has a best before date rather than a use by date, which means that it is safe to drink after this date passes but its quality may deteriorate over time. Factors such as light, oxygen, heat, and time can cause beer to spoil or skunk, and different types of beer have different shelf lives. For example, IPAs are best enjoyed as fresh as possible, whereas stouts and porters can hold up in flavour after a couple of years in the cellar.

Beer has a ''best before'' date, which is a guideline on quality, not safety

Beer typically has a 'best before' date rather than a 'use by' date. This is an important distinction because 'use by' dates are more of a rule, and there are safety concerns if food or drink is consumed after this date. 'Best before' dates, on the other hand, are more of a guideline on quality. This means that the beer will start to lose its quality after the stated date, but it can still be consumed and it is safe to do so.

The fermentation process used in brewing beer, as well as its low pH level and alcohol content, make beer an unfriendly environment for microorganisms. Therefore, 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 the beer will change over time, and it may become unpleasant.

The main factors that cause beer to spoil are light, oxygen, heat, and time. Hops are sensitive to UV radiation, so beer should be stored in a cool, dark place, preferably in the refrigerator, and kept upright. If stored at room temperature, it should be ensured that sunlight cannot reach it.

The shelf life of beer depends on the type of beer. Hoppy beers such as IPAs tend to lose their flavour more quickly and are best enjoyed fresh. Heavier beers with higher ABV, such as stouts and porters, can have greater longevity and may even improve with age.

Beer won't make you sick, but it can taste bad

Beer typically has a "best before" date rather than a "use by" date. This means that while the beer will start to lose quality after the stated date, it is still safe to drink. However, its taste may deteriorate over time.

The fermentation process used in brewing, as well as its low pH level and alcohol content, make beer an unfriendly environment for microorganisms. 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 can change over time, and what was once a refreshing drink could become unpleasant. The three main factors that can cause flavours to go awry are oxygen, heat, and light. Oxygen interacts with the compounds from malt, yeast, and hops, causing oxidation and a papery or cardboard-like taste. Heat speeds up oxidation, so it's important to store beer in a refrigerator. Light, specifically UV radiation, can cause a chemical reaction in hops, resulting in a distinct skunky flavour.

While most beers will not improve with age, some stronger, maltier beers with higher ABVs, such as porters and stouts, can get better with age. These beers benefit from being kept in cool, dark storage conditions like a basement or cellar.

To summarise, while drinking beer that is past its "best before" date is generally safe, the taste may have deteriorated, and it is recommended to drink beer as fresh as possible for the best flavour.

Oxygen, heat, and light can negatively impact beer

Beer typically has a ''best before' date, which is a guideline on quality rather than safety. This means that the beer will start to lose its quality after the stated date but can still be consumed. The longevity of beer depends on the type of beer and the conditions in which it is stored. Oxygen, heat, and light can negatively impact beer.

Oxygen is considered a contaminant after the yeast has started fermentation. It can spoil the long-term stability of your beer's flavour and clarity and lead to a variety of off-flavours. Oxygen interacts with polyphenols and tannins in the beer to create chill haze and eventually a permanent haze in the beer. Commercial brewers use conical fermenters to remove excess yeast and sediment without transferring their beer to another vessel, thus avoiding oxygen exposure.

Heat exposure can negatively affect beer. Keeping beer at room temperature can reduce its shelf life from nearly six months to only a few weeks, and exposing beer to very warm temperatures can affect its flavour in a matter of days.

Light can also cause beer to "skunk," with sunlight being the primary culprit. This is due to the light wavelengths emitted by the sun, which fall between 350 and 550 nanometers. LED and fluorescent lights are also more likely to cause skunking than incandescent and halogen lights. Dark beers absorb a broader spectrum of light wavelengths than lighter-coloured beers, so lighter beers are more prone to skunking.

Beer should be stored in a cool, dark place

Beer is best stored in a cool, dark place. This is because beer is susceptible to spoilage from heat, light, and oxygen.

Heat speeds up oxidation, which negatively affects the flavour of the beer. Therefore, storing beer in a refrigerator is ideal. Major changes in temperature, such as moving beer from an ice-cold cooler to a hot car, can also cause off flavours to develop.

Light, specifically ultraviolet light, can also cause beer to spoil. This is why beer bottles are often made of dark glass, to block UV rays. However, even fluorescent light can negatively affect beer, so it is best to store beer in a dark place.

Oxygen can also cause oxidation, which leads to a papery taste. This is why it is important to store beer in an upright position, to limit the surface area of the beer that is exposed to oxygen.

By storing beer in a cool, dark place, you can help prevent spoilage and preserve the freshness and flavour of the beer.

Some beers, like stouts and porters, can improve with age

Beer typically has a ''best before' date, which is more of a guideline on quality rather than safety. This means that the beer will start to lose its quality after the stated date, but it can still be consumed. The shelf life of beer varies depending on the type of beer and the conditions in which it is stored.

Stouts and porters are rich and high-ABV varieties of beer that can get better with age, especially when kept in cool, dark storage conditions like a basement or cellar. The chocolate malts in porters help resist oxidation, and the strong roasty flavours meld together better over time. Stouts, meanwhile, can develop a metallic taste after being aged for several months.

When it comes to aging beer, it's important to create the right conditions for the beer to age properly. This process, known as 'cellaring', requires control over various environmental factors such as light exposure, temperature, and movement.

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