Craft Beer Care Guide
Beer is a sensorially complex and biochemically active drink. Its stability depends on physical variables such as temperature, pressure, dissolved oxygen, light exposure and packaging composition.
How to store beer correctly
Craft beer is a living product. Temperature, light and time directly affect its flavour, aroma and carbonation. Knowing how to store it properly is the difference between an extraordinary beer and a disappointment.
Ideal storage temperature
Recommended range: between 4ºC and 12ºC, in a cool and stable environment. Avoid thermal variation to prevent oxidation and loss of carbonation.
Protection from light
Ultraviolet light degrades hops and creates sulphur compounds. Cans offer full protection; bottles should be stored in opaque places.
Storage position
- Bottles: upright, to reduce contact between the liquid and the closure.
- Cans: preferably upright, although it is less critical.
Preserving carbonation
Constant temperatures help maintain internal pressure and prevent the loss of CO2, body and texture.
How to serve craft beer correctly
Serving temperature by style
| Style | Ideal temperature |
|---|---|
| Lagers, Pilsners | 4ºC - 6ºC |
| IPAs, Pale Ales, Saisons | 6ºC - 9ºC |
| Porters, Stouts, Doppelbocks | 9ºC - 12ºC |
Avoid serving below 3ºC: aromas become muted and hop and malt expression is lost. Serving beer ice-cold is often encouraged by industrial breweries because it hides poor flavour and aroma.
Glassware and cleaning
Use clean glassware and avoid polishers or scented products that can alter the head or aroma of the beer. The choice of glass depends on the style, but also on personal preference.
Can you keep an opened beer?
If you do not finish it, discard it. You do not deserve to drink a beer opened the day before. CO2 is lost and oxidation begins as soon as the can is opened.
Beers suitable for ageing
| Style | Recommended time |
|---|---|
| Barleywine, Old Ale | 12-36 months |
| Imperial Stout | 6-24 months |
| Belgian Tripel, Quadrupel | 12-30 months |
| Strong Saison (>8% ABV) | 6-18 months |
Beer education and community
Consulting references such as the BJCP or Brewers Association guidelines, attending tastings and sharing knowledge within the community improves both the beer experience and the wider experience around it.
Basic sensory evaluation
Visual inspection
Observe the beer under good light, ideally against a white background. Check colour, clarity or haze, foam colour and retention, lacing and visible carbonation.
Aroma
Smell the beer first without swirling, then swirl the glass gently. Look for hop notes (citrus, herbal, resinous, tropical, spicy), malt notes (bread, cereal, honey, caramel, toast, chocolate), yeast character (fruit esters, phenols) and adjuncts such as coffee, cacao, fruit, spices or barrel. Also watch for defects: wet cardboard, butter, sulphur, cooked corn or other off-notes.
Flavour
Take small sips and let the beer move across the tongue. Notice the opening sweetness, the mid-palate bitterness and balance, the finish, aftertaste, persistence and cleanliness. Specific notes may include nuts, liquor, acidity, wood or minerality. Flavour defects may appear metallic, medicinal, soapy or stale.
Mouthfeel
Assess carbonation, body, creaminess or silkiness, astringency, alcoholic warmth and perceived temperature. All of these affect how aromas and flavours are expressed.
