Vintage Beer: Drinking Beer From 1996 And Beyond

Whether or not you can drink beer from 1996 depends on a few factors. Firstly, it's important to note that beer does expire, and its quality will deteriorate over time. The rate of deterioration depends on the type of beer, with IPAs losing their flavour and aroma faster than other types. Additionally, the storage conditions also play a role, as beer stored in a cool, dark place will last longer than beer exposed to light and temperature fluctuations. Generally, beer is safe to consume past its expiration date, but the taste may not be as good, and there is a risk of bacterial growth. In some cases, expired beer may cause a mild upset stomach, but it is unlikely to have any severe health consequences.

Beer can be consumed past its 'best before' date but not its 'use by' date

Beer is produced with expiry dates, but these are not hard-and-fast rules. Beer will typically have a 'best before' date, which is different from a 'use by' date. 'Use by' dates are usually found on fresh foods and are a rule: after this date, the product will quickly degrade, and bacterial build-up will compromise taste, consistency, and safety. 'Best before' dates, on the other hand, are more of a guideline on quality. The product can still be consumed after this date, but it may not taste as good.

Beer typically has a 'best before' date. A typical lager will be drinkable 6-24 months after its best-before date if it has been kept in the fridge, and 9 months if it hasn't been refrigerated. Some beers, like wine and whiskey, can improve with age, especially if kept in cool, dark storage. These include richer, higher-ABV varieties like porters and stouts. IPAs, on the other hand, lose their flavour and aroma over time, especially hoppy ones.

Beer will eventually expire and go bad. This happens more quickly at room temperature, and in light or clear bottles. Refrigeration can extend the life of beer by years. However, beer that has gone bad will not make you sick, it just won't taste very nice.

So, beer from 1996 will be well past its 'best before' date. It may still be safe to drink, but it is unlikely to taste very good.

Beer is best stored in a cool, dark place, like a basement or cellar

The ideal temperature for beer storage is between 45°F and 55°F (roughly 7-13°C). Sealed bottles and cans can be stored in colder conditions. If you choose to keep your beer at room temperature, pick a cool, dark room that undergoes minimal temperature fluctuations.

It's also important to keep your beer standing upright. When beer is left lying on its side, a larger surface area is exposed to oxidation. Beer that's left to stand upright will only expose the top surface of the beer to air or unnecessary oxidation.

Additionally, if your beer was refrigerated when you bought it, keep it that way. Changes in temperature can have an adverse effect on the flavour.

Beer can be drunk by those over 18 in the UK, but the legal drinking age varies internationally

In the UK, it is illegal for those under 18 to buy alcohol, and for adults to buy alcohol on behalf of minors. The law also prohibits drinking alcohol in licensed premises, such as pubs and restaurants, for those under 18. However, 16 and 17-year-olds can drink (but not buy) beer, wine, or cider when accompanied by an adult and having a meal. This exception does not apply to spirits. These laws are in place to protect young people's health and wellbeing, as alcohol consumption can have detrimental effects on developing organs and increase the risk of involvement in violence.

The legal drinking age varies internationally. For example, in the United States, the minimum drinking age has changed over time. After the ratification of the 21st Amendment in 1933, most states set the drinking age to 21, which was the voting age at the time. This changed in the early 1970s when many states lowered the drinking age to 18 following the passing of the 26th Amendment, which lowered the voting age. However, in 1984, Congress passed the National Minimum Drinking Age Act, which required states to raise the drinking age to 21 by 1986, or lose 10% of their federal highway funds. As a result, all 50 states and the District of Columbia have a minimum drinking age of 21.

In contrast, some countries have lower drinking ages. For instance, in Germany, Italy, and Spain, the legal drinking age is 16, while in Denmark, it is 18 to buy alcohol but 15 to consume it. Other countries, like Japan, have different drinking ages for different types of beverages, with 20 being the age for buying and drinking beer and 20 for spirits.

These variations in legal drinking ages internationally highlight the ongoing debate surrounding the appropriate age for alcohol consumption. While some countries prioritise aligning the drinking age with the age of majority, others focus on the potential health risks of alcohol consumption for younger individuals.

Beer is susceptible to light exposure, oxygen exposure, and bacteria exposure

Light Exposure

Light exposure, specifically ultraviolet (UV) rays, can cause the hop-derived compounds in beer to break down and combine with sulphuric compounds. This releases an odour similar to that of a skunk, and causes the beer to taste like soggy cardboard. Even a few seconds of light exposure is enough to ruin the beer.

The type of light matters, too. Sunlight is the "gold medal winner" for skunking beer, followed by LED and fluorescent lights, which are more likely to cause skunking than incandescent and halogen lights. Beer packaged in brown bottles offers the most protection against light, while clear bottles offer the least.

Oxygen Exposure

Oxidation is a chemical reaction that occurs when oxygen molecules interact with the molecules in beer and its ingredients. In dark beers, oxidation can convert malt flavours to those of rotting fruit or sherry. In light-coloured beers, oxidation will remove hoppy, malty flavours, leaving it tasting like wet paper.

Bacteria Exposure

Bacterial infections in beer are rare because the alcohol content acts as a natural preservative. However, if bacteria is present, it will start to eat away at the beer. Unpasteurised craft beer is particularly vulnerable to this, and its shelf life can be extended by refrigeration as colder temperatures slow down the life cycle of microbes.

Storing Beer

To prevent light, oxygen, and bacteria exposure, it is recommended to store beer in a refrigerator, in a dark place, and in an upright position.

Drinking Out-of-Date Beer

While it is not recommended to drink bad beer, it is unlikely to be dangerous to your health. Beer is different from fresh foods like meat and dairy, which can quickly become unsafe after a "use by" date. Beer typically has a "best before" date, which is more of a guideline on quality than safety.

Some beers improve with age, like wine

Beer, like any other food, will eventually go off. However, some beers can improve with age, in a similar way to wine. While fresh beer is generally considered better, there are some varieties that can be aged for months or even years.

Beers with a high alcohol content, such as barley wines, stouts, and strong ales, tend to respond well to ageing. The ageing process can bring out different flavours in the beer, such as bready or earthy notes, and can also reduce bitterness as the hops lose potency.

"Wild beers", fermented with certain microbes, can also improve with age. Lambics, gueuzes, saisons, and other beers that use organisms other than yeasts to produce flavours can develop new characteristics over time.

When ageing beer, it's important to create the right conditions. The beer should be stored in a dark place with minimal light exposure, as ultraviolet light can cause an unpleasant "skunky" flavour. Temperature is another key factor—beer should be kept in a cool or cold place, with a consistent temperature of around 50 to 65 degrees Fahrenheit.

It's worth noting that not all beers improve with age. Pale ales, IPAs, and other hoppy beers are best enjoyed fresh, as the flavours and aromas will begin to diminish over time. Wheat beers and beers with fruity notes are also not ideal for ageing, as the flavours that make them distinctive will fade.

Overall, while some beers can certainly benefit from ageing, it's important to choose the right varieties and create the proper conditions to ensure the best results.

Frequently asked questions