The Storage Temperature of Beer
We know the light and oxygen is the enemy of beer storage, the finished beer must be stored without light (especially sunshine) and oxygen; but also some people talking about that the finished beer must be kept under low temperature, even with some data for explaination, talking about, for every 10 ° C (50 ° F) increase in temperature, the related chemical reaction rate doubles, beer stored at 100°F for one week tastes as old as beer stored at 70°F for two months, or as old as beer stored at 40°F for one year……but also some different opinions, the typical one is for the IPA, it was designed in the late 1700’s to withstand the long journey by ship from Britain to India, which meant spending up to six months in hot climates. Rumor has it that this “hot maturation” process created a beer that was so good, it became popular back in Britain, is it possible that the technologies of beer brewing and storage now even not as good as the one of IPA in the late 1700’s? also some people did rela...