The Longevity Of Ipa Beers: How Long Do They Last?

The shelf life of an IPA beer is roughly three to eight months, depending on the temperature it is stored at and its exposure to light and oxygen. The more time that passes, the less it will taste as intended by the brewer. The hops in IPA beers are quite fragile and will degrade over time, causing the citrus, floral, and pine flavours to become muted or even absent. The aromas will also fade, diminishing the character of the beer. To extend the shelf life of an IPA beer, it is recommended to store it in a cold environment, such as a refrigerator, and to minimize its exposure to light and oxygen as much as possible.

IPAs are best consumed within three weeks of production

The shelf life of an IPA can be extended by minimising its exposure to oxygen, ultraviolet light, and heat. Storing IPAs at colder temperatures can slow down spoilage, while storing them at warmer temperatures will speed it up. To avoid spoilage, IPAs should be stored at 55°F or colder.

The type of crown used for bottling can also affect the shelf life of an IPA. Some crowns can eat away at the aroma and flavour of the beer. Bottle conditioning, or dosing a small amount of yeast into the final product, can help extend the shelf life of an IPA by scavenging any remaining oxygen in the product.

Overall, the key to maximising the shelf life of an IPA is to minimise its exposure to oxygen, ultraviolet light, and heat, and to consume it as soon as possible after production.

They can be consumed within 1-3 months of production

IPAs are best consumed within 1-3 months of production. The hops in IPAs are what make them so delicate and vulnerable to becoming skunked, or developing a skunk-like flavour. This is caused by the hops in the beer reacting with ultraviolet light, heat, and oxygen. The more hops in a beer, the less agreeable it becomes over time.

The flavour and aroma of IPAs begin to fade within 2-3 weeks. The hops in the beer will lose their potency, and the malt flavour will become more prominent. The beer will not taste as balanced and proper.

To slow down the degradation of IPAs, they should be stored in cold temperatures, ideally at 55°F or colder. Light, especially ultraviolet light, will also cause the beer to spoil, so it should be stored in brown bottles or cans, which offer more protection from light than clear glass or plastic bottles.

Some IPAs are specifically brewed not to last, with brewers recommending consumption within 37 days or even within 3 months. While IPAs can be consumed after 3 months, the hoppy flavours and aromas will be diminished, and the beer may take on a malty or caramel flavour.

They are sensitive to ultraviolet light, heat and oxygen

The shelf life of an IPA is roughly 3 to 8 months, depending on several factors. One of the most important factors is light exposure, specifically to ultraviolet (UV) light. UV light interacts with isomerized hop compounds in beer to produce 3-methylbut-2-ene-1-thiol (3-MBT), a compound that gives beer a distinct skunk-like flavour and aroma, also known as "lightstruck". This is why most beer bottles are brown—amber glass blocks out more UV light than clear glass. Even artificial light can cause skunking, with fluorescent lights being the most dangerous as they emit more blue light than other types of lights.

Another factor that affects the shelf life of IPAs is heat. Higher temperatures speed up the oxidation process, causing the beer to spoil faster. Cold temperatures slow down spoilage, so it is best to store beer at 55°F or colder.

Oxygen can also negatively impact the quality of IPAs. Although sealed beers don't get much exposure to oxygen, oxygen can still spoil the beer. Oxygen affects the ingredients in beer, and the more oxygen present, the faster the beer spoils.

To extend the shelf life of an IPA, it is important to minimise its exposure to UV light, heat, and oxygen. Keep IPAs away from direct sunlight, store them in a cool place, and minimise oxygen exposure during the brewing and packaging process.

They can be stored in the fridge to slow down degradation

The shelf life of an IPA beer is roughly 3 to 8 months, depending on the temperature it is stored at and its exposure to light and oxygen. The degradation of hops occurs rapidly, so IPAs are best consumed fresh, ideally within a month of packaging, and preferably no later than three months after.

To slow down degradation, they can be stored in the fridge. The temperature at which beer is stored has a significant effect on how long it takes for the beer to spoil. While the temperature does not directly cause spoilage, high temperatures accelerate the oxidation process. Cold temperatures, on the other hand, slow down spoilage. Therefore, storing IPAs in the fridge will help to prolong their freshness.

In addition to temperature, light and oxygen exposure play crucial roles in the spoilage of IPAs. Ultraviolet light reacts with a compound in hops, causing a skunk-like flavour to develop. IPAs, with their high hop content, are particularly susceptible to this. Oxygen, even in small amounts, can also negatively impact the beer, leading to off-flavours.

To summarise, while IPAs are best enjoyed fresh, storing them in the fridge can help slow down degradation. However, it is important to be mindful of other factors such as light exposure and oxygen levels to ensure the beer stays fresh for as long as possible.

They are best avoided if older than three months

IPAs are best enjoyed as soon as possible after production, ideally within three weeks. The longer they are left, the more the hoppy flavours and aromas will fade and the more likely they are to be replaced by off-flavours.

IPAs are more sensitive than other beers because of their high hop content. When hops are exposed over time to ultraviolet light, heat and oxygen, they begin to lose their flavour-enhancing power. This process is sped up by higher temperatures, so it's important to keep IPAs cold.

The flavour profile of an IPA will begin to change after just a few weeks, with citrus, floral and pine flavours becoming muted or absent. The beer will also start to taste more strongly of malted grains.

After a few months, IPAs will start to taste sour or develop caramel notes. They may also take on a skunky flavour. Other off-flavours that can develop include black currant, metallic, wet cardboard, paper and leather.

Therefore, it is best to avoid IPAs that are older than three months.

Frequently asked questions