EnglishViews: 17 Author: Site Editor Publish Time: 2025-07-28 Origin: Site
Pasteurization is a method of heat treating beer in order to inhibit the growth of microorganisms that cause beer spoilage and extend the shelf life of the beer. Pasteurization is named after the great French scientist Louis Pasteur, who was able to keep beer at a temperature of 55°C to 60°C (131°F to 140°F) for a short period of time, thereby prolonging the drinking quality of the beer. Most of the world's draft beer, bottled/canned beer is produced by pasteurization.
Pasteurization has been used for centuries to prevent food from spoiling, but the modern technique was perfected by Louis Pasteur.
Pasteur originally worked in French vineyards before turning to beer brewing. In 1873, he received U.S. Patent 135,245, entitled "Improvements in the Pasteurization of Beer and Ale." In a lengthy description, he listed his findings: "I have found that beer produced by my new process is of a consistent quality and will not be damaged or spoiled during transportation."
The introduction of pasteurization to the brewing industry was a revolution. At the time, beer refrigeration was not common, beer was prone to spoilage, and the risk of infection in packaged beer was also high.
Pasteurization: Heating beer to high temperatures kills bacteria. During the brewing process, pasteurization is used to inhibit the growth of yeast that may remain in the beer after packaging.
Canned and Bottled Beer: Only canned and bottled beer is pasteurized. The pasteurization process usually takes place after the beer is canned or bottled and sealed.
Kegged Beer: Beer is not usually pasteurized, so it must be stored at 38°F to prevent secondary fermentation in the keg.
Besides extending the shelf life of beer, there are several other benefits of pasteurizing beer.
One of the most important reasons to pasteurize beer is that the process kills pathogens and bacteria that breed in beer. This ensures that the beer that a company packages is safe for drinkers and does not spoil.
During the brewing process, yeast residues remain in the beer. If not controlled, the yeast may overgrow and affect the flavor and freshness of the beer. Pasteurization can inhibit the growth of yeast. Ensures that the beer tastes better.
Pasteurized beer barrels can be stored at room temperature for 6 to 9 months. Unpasteurized beer can only be stored for about 45 to 60 days.
In addition, pasteurized beer can be returned to the refrigerator after opening. Unpasteurized beer cannot be returned to the refrigerator after opening and must be used up or thrown away.
Because pasteurized beer has a longer shelf life, brewers can ship their beer to farther locations. They can reduce the cost of producing more beer and help reduce waste in the production process.
Batch pasteurization has long been a common pasteurization method for products such as beer and dairy products. With this pasteurization method, brewers place beer into temperature-controlled kegs.
Key Benefits:
Kills bacteria and pathogens
Can be used to keg beer, instead of bottles and cans
Provides consistent pasteurization quality
Due to these advantages, pasteurization makes sense for brewers who want to process keg beer. The process takes place before the beer is bottled and is fast, making it a convenient pasteurization method.
Tunnel pasteurization is a process where breweries pass tanks filled with beer through a stainless steel tunnel. In the tunnel, a machine sprays hot water onto the finished product. Tunnel pasteurization heats the beer to 74 degrees Celsius (140 degrees Fahrenheit) for a set period of time. The machine then moves the beer down the tunnel to another area where it is cooled again.
Key Benefits:
Effective in preventing yeast growth
Great for brewers with a national/international presence
Not very labor intensive
Due to these benefits, it is becoming a popular pasteurization method for large craft breweries.
