Is Green Beer Safe To Drink?

Beer is a beloved beverage for many, but it can be a little finicky. It can go bad, but it won't make you sick unless there was an issue during the bottling or canning process. However, it's important to note that beer stored in transparent bottles, such as green ones, will have a shorter shelf life as light exposure speeds up oxidation, leading to a decline in flavour. Additionally, heat causes beer to spoil faster, so it's best to store it in a cool, dark place.

Beer can be safely consumed after its expiration date

Beer is produced with expiry dates, but you don't always have to adhere to these. Beer expiry dates are usually 'best before' dates, which are more of a guideline on quality than safety. This means that beer will start to lose its quality after the stated date, but it can still be consumed. It just won't taste as good.

A typical lager will be drinkable 6-24 months after its best-before date if kept in the fridge. That timeframe is reduced to 9 months if it hasn't been refrigerated. Some beers can even improve with age, like wine and whiskey. Richer and higher ABV varieties of beer, such as porters and stouts, can get better with age if kept in cool, dark storage conditions.

However, IPAs, especially hoppy ones, don't fit into this category. They gradually lose their flavour and aroma over time and are best drunk sooner rather than later.

To store beer so that it doesn't go bad, keep it in the fridge or a cool, dry place out of direct sunlight. Beer should be stored upright and in complete darkness. The temperature for storage depends on the style of beer and how soon you plan to drink it. Lighter beers like lagers, milds, pilsners, and wheat beers should be stored at 45°-50°F, while stronger beers like barley wines, trippels, old ales, and dark ales can be stored at around room temperature.

Beer can be stored in the fridge to extend its lifespan

Beer is best stored in a cool, dark place, away from direct sunlight and heat sources. The temperature you store your beer at will depend on the style of beer and how soon you plan to drink it.

Lighter beers (lagers, milds, pilsners, wheat beers) and possibly hop-heavy beers, especially fresh hop IPAs or pale ales, should be stored at 45°–50°F. This will prolong the delicate flavours of these beers.

Your "middle-of-the-road" ales (IPAs, bitters, stouts, lambics, ambers, and browns) should be stored at 50°–55°F. This is also a good all-around temperature if you don't have the ability to create different temperature zones.

Strong beers, such as barley wines, trippels, old ales, and dark ales, can be stored at around room temperature.

A general rule of thumb is that the lower the ABV, the cooler the storage. You may also notice that the shorter a beer's shelf life, the cooler it should be kept.

Beer stored in a refrigerator can extend its viability up to two years. It is usually best to store unopened beer in the fridge, where it will remain at its best quality for up to eight months. You can also keep unopened cans or bottles at room temperature, where they will stay at their best quality for up to six months.

Opened beer has a shelf life of about a day, regardless of the expiration date listed. To preserve opened beer, your best bet is to reseal it with an airtight cap or stopper to reduce oxidation and prevent carbonation loss.

If you buy a lot of beer that you don't plan to consume for several weeks or months, keeping it in the fridge is the best way to maintain its original taste. If there's no room in the fridge, a cool, dark area is the next best thing, ideally one in which the beer can remain undisturbed until you're ready to drink it.

Beer should always be stored upright, to minimise the amount of the beer's surface area that will be touching the air trapped in the bottle. Less air contact means less oxidation of the beer, which will help to prevent it from breaking down more quickly.

Beer can be stored in a cool, dry place, away from sunlight

Beer is best stored in a cool, dry place, away from sunlight. This is because several factors can cause beer to degrade in quality over time, including light, heat, and oxidation.

Firstly, light, especially UV rays, can cause beer to become "lightstruck", often referred to as "skunked". This is when a sulphur off-flavour develops, similar to that of a skunk's natural defence. Brown bottles are best at minimising the effects of light, followed by green bottles, while clear bottles offer no protection. Even fluorescent lighting can cause this reaction, so it's best to store beer in a dark place, such as a basement, cupboard, or closet.

Secondly, heat will accelerate the chemical reaction that breaks down the molecules in beer, causing it to age faster. This is why it's important to store beer in a cool place. The ideal temperature for storing beer depends on the type of beer, but a general rule of thumb is that the lower the ABV, the cooler the storage. Lighter beers, such as lagers, milds, pilsners, and wheat beers, should be stored at 45°–50°F, while stronger beers, such as barleywines, trippels, old ales, and dark ales, can be stored at around room temperature.

Finally, oxidation occurs in beer regardless of how it is stored, but heat and motion accelerate the process. This is why it's important to store beer in a dry place, as well as a cool one. Oxidation speeds up with increases in heat and motion, so beer travelling long distances will be affected by this. Oxidation can cause off-flavours such as a cardboard/paper or lipstick aroma and flavour, caused by the formation of trans-2-nonenal, which is most common in lighter beers. In darker beers, oxidation often presents as sherry-like notes, which can be appealing in high-gravity beers but less so in lower-alcohol styles.

Beer stored in transparent bottles will expire faster

Beer is susceptible to degradation from exposure to ultraviolet (UV) light, which can cause a bad taste and a diminished smell. This is due to a chemical reaction between UV light and the alpha acids in hops, which form a compound that is almost identical to the spray produced by skunks.

As a result, beer stored in transparent bottles will expire faster than beer stored in opaque or UV-resistant bottles. Transparent bottles offer no protection against UV light, whereas brown glass bottles block almost all UV light and cans are also effective at shielding beer from light.

To prevent beer from expiring, it is recommended to store it in a cool, dark place, such as a basement or cellar, and to keep it upright to minimise oxidation. Additionally, it is important to note that temperature fluctuations and exposure to light can negatively impact the flavour of beer. Therefore, it is advisable to store beer in a stable, dark environment and to serve it in a similar manner to avoid degradation.

While expired beer may not be unsafe to consume, it will likely have unpleasant tastes and aromas. Therefore, it is recommended to consume beer before its expiration date to ensure optimal taste and quality.

Copper can sometimes turn beer green

Copper is a metal that is widely used in the brewing process, from kettles to immersion chillers. It is valued for its high thermal conductivity, which aids in rapid wort cooling. However, copper equipment requires special care due to its potential impact on the final beer product.

One notable issue with copper is its reactivity with other substances, which can lead to the formation of copper oxides. These oxides can dissolve in the presence of acidic solutions, resulting in copper ions in the brew. This is more likely to occur when the copper surface is exposed to oxidizing acids or substances during cleaning. To prevent this, it is recommended to use mild cleaning solutions, such as sodium carbonate, and avoid strong alkaline or acidic cleaners that can damage copper. Additionally, ensuring that copper equipment is thoroughly rinsed, cleaned, dried, and stored properly is crucial.

The presence of copper ions in beer can have undesirable effects. High levels of copper can cause the beer to turn green, which is aesthetically unappealing and indicates oxidation. While this may not pose a significant health risk, it affects the flavour and quality of the beer. Beer with high copper levels may exhibit off-flavours and unpleasant tastes and aromas.

To address this issue, it is essential to minimize the exposure of copper to the beer after fermentation. Copper is permitted as a wort and beer contact surface during the early stages of brewing, but it should be avoided once fermentation is complete. This is because copper can oxidize the beer, leading to undesirable flavours and reducing the overall quality of the beverage.

In summary, while copper is a valuable material in the brewing process due to its excellent heat transfer properties, it requires careful handling to prevent adverse effects on the final beer product. Proper cleaning, maintenance, and limited exposure during specific stages of brewing are crucial to ensuring the beer's quality and flavour.

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