Alcohol that is left unrefrigerated for long periods does not necessarily go bad or become unsafe to drink. However, the quality and taste can deteriorate over time. Let’s take a closer look at how different types of alcohol fare when left out at room temperature.
Does unrefrigerated beer go bad?
Beer can go bad if left unrefrigerated. The main reasons are:
- Soured taste – Beer contains yeast and bacteria. When warm, these microorganisms become active and produce off-flavors and acids that give beer a sour or vinegary taste.
- Flat beer – Carbon dioxide gets released from solution faster at higher temperatures. Warm beer loses its carbonation and goes flat.
- Hazy appearance – Proteins and tannins coagulate when warm, making beer look hazy or cloudy.
Light and oxygen also cause beer to deteriorate through reactions that produce a wet cardboard or skunky aroma and flavor. So it’s best to store beer cold and away from light. An unrefrigerated six-pack can start to taste noticeably off after a few weeks.
Does unrefrigerated wine go bad?
Properly sealed wine can remain drinkable for years without refrigeration. However, wine corks were designed to be stored horizontally so that the cork stays moist and airtight. When stored vertically at room temperature, wine corks can dry out. This allows oxygen to enter the bottle and interact with the wine. Signs that unrefrigerated wine has gone bad include:
- Vinegary aroma and sour taste – Oxidation turns alcohol into acetic acid, producing a vinegar-like smell and flavor.
- Madeira-like flavor – Wines take on a flavor reminiscent of Madeira, a fortified wine, due to accelerated oxidation.
- Loss of fruitiness – Fresh fruity aromas diminish.
- Browning – White wines can take on a brownish tinge.
The warmer the temperature, the faster wine oxidizes and deteriorates. Young wines are less affected since they have more antioxidants. Fine aged red wines are more susceptible. Storing wines for months at room temperature will likely cause noticeable oxidation. But wines stored in a wine refrigerator should remain sound for years.
Does unrefrigerated liquor go bad?
Distilled spirits like vodka, whiskey, gin, and rum have higher alcohol contents than wine and beer. This makes them less prone to spoilage. Properly stored and sealed liquor can remain unspoiled and safe to consume indefinitely at room temperature. However, some changes can still occur over years that negatively impact quality:
- Color changes – Whiskeys and other aged spirits darken with time.
- Flavor loss – Subtle aromas dissipate, leaving mostly the sharp alcohol flavor.
- Oxidation – Exposure to oxygen or air leaks causes unpleasant off-flavors.
- Evaporation – Alcohol evaporates through the cork or cap over decades, changing the taste.
Higher proofs are less affected. Spirits bottled with screw caps instead of corks have better air tightness. Overall, properly sealed liquor in full bottles stored out of direct light can taste good for many years at room temperature. Refrigeration helps slow the effects of oxidation and evaporation.
How long can alcohol be left unrefrigerated before going bad?
Here are some general guidelines for how long different types of alcohol can be left unrefrigerated before the quality suffers noticeable deterioration:
| Type of Alcohol | Unrefrigerated Shelf Life |
|---|---|
| Beer | 1-3 months |
| Wine | 1-2 years |
| Distilled spirits | 2-4 years |
However, these timeframes can vary quite a bit. Factors impacting unrefrigerated shelf life include:
- ABV – Higher alcohol percentage helps preserve.
- Sugar content – More sugar means more food for microbes.
- Ingredients – Hops in beer inhibit bacterial growth.
- Color – Light accelerates deterioration.
- Storage conditions – Fluctuating temperature and light exposure are worse than stable room temperature and darkness.
- Package seal – Corked bottles have more oxygen exposure than capped bottles.
Does unrefrigerated alcohol make you sick?
Consuming spoiled alcoholic beverages is unlikely to cause foodborne illness. Yeasts and bacteria that grow in unrefrigerated alcohol produce off-flavors and textures, but not dangerous toxins. Exceptions are possible in homemade or poorly produced alcoholic drinks.
There are a few reasons alcohol doesn’t usually harbor dangerous microbes:
- Most microorganisms cannot tolerate the high alcohol concentrations.
- Low pH from flavors acids inhibits pathogens.
- Hops and tannins in some alcoholic drinks have antimicrobial effects.
- Ethanol itself has antiseptic properties.
So while unrefrigerated alcohol may taste gross as it oxidizes and sours, it likely won’t make you sick. However, some caution is still advisable:
- Avoid drinking unrefrigerated alcohol that smells or looks very off.
- Don’t let children or pregnant women consume potentially spoiled alcohol.
- Discard homebrews stored unrefrigerated for long periods.
How to store alcohol properly
To maximize the shelf life and quality of alcoholic beverages, follow these storage guidelines:
- Refrigeration – Store at 40-50°F if possible, but avoid freezing.
- Cool area – If refrigeration isn’t possible, store alcohol in the coolest area out of direct light.
- Darkness – Block light exposure which speeds up deterioration.
- Proper orientation – Store corked wine bottles horizontally so the corks stays moist.
- Humidity – Maintain around 50-70% humidity to keep corks from drying.
- Vibration-free – Avoid shaking up sediment and accelerating reactions.
Also, take note of the manufacturer’s storage guidance on the label. Once opened, transfer contents to smaller bottles to minimize oxygen exposure.
Can bad alcohol make you go blind?
There is a persistent myth that consuming bad or spoiled alcohol, especially moonshine, can make you go blind. However, there is no evidence this is true. The origins of this myth come from Prohibition when production and sale of alcohol was banned in the United States. Bootleggers often illegally produced poor quality moonshine with dangerous contaminants that could cause health issues. However, modern commercial alcohol production is strictly regulated for safety. The only contents that could potentially go blind from alcohol are:
- Methanol – Raw distillates can contain this poisonous compound. But distilling standards remove methanol.
- Lead – Illicit liquor has been tainted with this heavy metal which can cause nerve damage.
So while drinking spoiled alcohol may be unpleasant, it won’t make you go blind. The biggest risk from bad alcohol is an awful hangover, not blindness. That myth was just a scare tactic during Prohibition.
Can you freeze alcohol to make it last longer?
Freezing is generally not recommended for long-term alcohol storage for a few reasons:
- bottles may crack or explode as alcohol expands when frozen.
- Freezing can alter the flavor and mouthfeel of wines and beers due to changes in tannins, aromas, and the texture of sediment.
- Liquor’s high ABV makes it unlikely to freeze solid at home freezer temperatures.
However, freezing can temporarily halt deterioration and may be acceptable for some short-term storage situations. Just consume frozen alcohol quickly after thawing and keep an eye out for bottle damage.
Does expired alcohol go bad or make you sick?
Alcohol doesn’t really expire in the way perishable foods do. Expiry dates on commercial alcoholic beverages are more about peak quality rather than safety. So consuming alcohol past its expiry date likely won’t make you sick, but it may taste stale or bitter.
That said, very old alcohol that has been improperly stored could potentially develop high levels of acetaldehyde which can cause headache, nausea, and flushing. But such buildup takes many years. Generally, expired alcohol just loses its fresh taste over time, especially if warm storage speeds up deterioration. So you don’t have to panic about immediately dumping down the drain a bottle you found hidden behind the dresser that’s a few years past its date. But also don’t expect it to taste great.
Can UV light damage alcohol?
Ultraviolet (UV) light can degrade the quality and taste of alcoholic beverages over time. Effects include:
- Bleaching color compounds – Leads to paler, less vibrant colors.
- Creating “lightstruck” flavors – Skunky, grassy off-notes.
- Accelerating oxidation – Breaks down compounds faster.
Clear and green glass bottles offer little UV protection. Brown glass blocks most UV rays from reaching the alcohol. So light exposure should be minimized wherever possible during storage by keeping bottles out of direct sunlight and fluorescent lighting. Store alcohol destined for long-term aging in UV-blocking colored glass.
Will decanting improve bad wine?
Decanting is the process of pouring wine from the bottle into another container before serving. This can improve some wines by allowing oxygen exposure to “open up” the flavor and aroma compounds. However, decanting does not reverse spoilage or make bad wine taste good again. At best, it might mask some off-flavors. But if wine has severely oxidized or soured from unrefrigerated storage, decanting can’t undo the chemical reactions. It’s better to avoid serving bad wine altogether rather than trying to salvage it through decanting.
Conclusion
Unrefrigerated alcohol does not necessarily become unsafe to drink, but its quality and taste can deteriorate over time. Refrigeration and proper storage are the best ways to maximize shelf life. While bad alcohol may taste unpleasant, it likely poses minimal health risks in most cases. However, extreme caution is still advised when dealing with unrefrigerated alcohol that smells or appears very compromised.
