Beer is a beloved beverage for many, but it does require some special handling to keep it safe and tasty to drink. Two key questions arise around enjoying beer: Is beer safe to drink if it hasn’t been refrigerated? And how can you best store beer to maintain its quality? This article will explore these questions in depth.
Is warm beer dangerous?
The short answer is no – enjoying a warm beer poses little safety risk for most people. However, beer that hasn’t been properly stored can suffer degradation in taste, aroma, carbonation level, and appearance. Warm storage temperatures speed up these undesirable changes.
Can warm beer make you sick?
Again, in most cases, drinking a warm beer is not hazardous. However, there are a few factors that determine how prone a warm beer would be to harboring harmful microbes:
– Alcohol content – Beers with higher alcohol by volume (ABV) are less likely grow pathogens. Most beers are between 4-6% ABV which inhibits microbial growth to an extent.
– Ingredients – Unpasteurized, unfiltered beers and those with fruit additions have a higher risk of spoilage. The many living microbes still present can multiply faster at warmer temperatures.
– Time since brewing – Older beer is more susceptible to spoiling in the warmth than recently packaged beer.
So while foodborne illness from warm beer is uncommon, those with compromised immune systems or sensitivities may want to err on the side of caution.
When does warm beer go bad?
There are a few signs that indicate a warm beer has spoiled and should not be consumed:
– Sour, unpleasant aromas – Caused by bacteria producing acids or yeast continuing to ferment in the warmth.
– Cloudiness – Yeast and bacteria rapidly multiplying can make the beer appear hazy.
– Fizziness – Lack of carbonation due to CO2 being released at higher temperatures.
– Skunky/Sunlight flavors – Warmth and UV light accelerate reactions that create a skunk-like mercaptan flavor.
– Slime formation – Visible tendrils of slime or rope-like strands indicate microbial infection.
If you observe any of these traits, it’s best to dispose of the beer rather than drinking it.
Proper beer storage
To get the most enjoyment out of your beer, proper storage from the time of purchase through consumption is key. Here are some best practices:
Shop cold, transport cold
– Purchase beer from the coolest area of the store, whether that’s a refrigerated section or the non-refrigerated aisle furthest from the entrance doors.
– Use insulated bags or wraps to transport the beer.
– Keep transit time short and don’t leave beer in a hot vehicle.
Refrigerate upon arriving home
– For best quality, refrigerate beer immediately at 35-45°F.
– The colder the storage, the slower the deterioration.
Store away from light
– Exposure to light causes “skunky” flavors in beer due to isomerization of hop compounds.
– Keep beer in dark cabinets or use amber/green bottles that filter out wavelengths.
Maintain consistent temperature
– Frequent temperature fluctuations accelerate staling and quality decay.
– Store beer in the main compartment of the refrigerator, not on the door.
Keep refrigerated until serving
– Only remove from refrigeration right before drinking.
– Use a cooler with ice to keep beer cold if serving remotely.
Avoid aging in warmth
– Unless intentionally cellaring beer for aging, store in cool environment.
– Do not intentionally age beer unrefrigerated.
Watch for expiration date
– Consume beer before any stamped expiration or “best by” date.
– Old beer is more prone to degradation warm or cold.
How temperature affects beer
Now that we’ve covered proper storage methods, let’s take a closer look at what exactly can go wrong when beer gets too warm.
Loss of carbonation
Carbon dioxide gives beer its prized effervescence. But CO2 is a gas, and gases escape more quickly from liquids at higher temperatures.
– Above 45°F, CO2 starts exiting solution rapidly.
– At 80°F beer can lose 70% of its carbonation over time.
– A flat beer provides poor aroma and an unappealing mouthfeel.
Staling oxidation reactions
Oxygen causes damage to the flavorful compounds in beer. Warmer temperatures accelerate oxidative degradation:
– Lipids go rancid faster leading to soapy flavors.
– Bitter compounds derived from hops break down.
– Sulfur-containing molecules react to form staling flavors.
Age reactions with compounds
Certain changes occur over time regardless of oxygen exposure. These are sped up by heat:
– Maillard reactions create caramel/toffee/malty flavors that overpower other notes.
– Strecker degradation gives rise to sulfur and aldehydes that taste stale.
– Pigments fade making the beer look pale and unappealing.
Microbial contamination
Though rare, warm beer creates ideal conditions for microbes to flourish:
– 70+°F allows microbial growth, 80°F+ accelerates it.
– Acetic acid bacteria turn beer vinegar-sour.
– Lactic acid bacteria create a tangy, funky flavor.
– Wild yeasts over-carbonate and generate off tastes.
Proper sanitation prevents most infections, warm beer just compounds risk.
Examples of beer styles sensitive to warmth
Some beer styles are more prone to decline rapidly if not refrigerated:
Pilsner
– Crisp, delicate hopping needs cold storage to preserve.
– Loses signature saaz hop spice and noble hop aromas.
Pale Ale
– New world hop citrus/pine fade faster warm.
– Bitterness declines as alpha acids oxidize.
IPA
– Prime style for hop ceiling so very susceptible to aroma loss.
– Bitterness drops sharply at higher temps.
Wheat Beer
– Estery, fruity notes from yeast volatile at warmth.
– Can pick up phenolic medicinal flavors.
Stout
– Smooth roasted barley notes degrade into acrid burnt flavors.
– Oxidative reactions increase staling aldehydes.
Serving warm beer
In general, it’s best to serve beer well-chilled for maximum enjoyment. But certain styles can be an exception to this guideline when intentionally poured at warmer temperatures.
English cask ale
– Serves at “cellar temperature” around 55°F.
– Meant to have soft carbonation and subtle flavors.
Belgian ales
– Often around 50-55°F to allow esters and phenols to emerge.
– Bottle-conditioned examples have active yeast.
Hefeweizens and Witbiers
– Cloudy wheat beers served 50-55°F.
– Allows fruity and spicy notes to be prominent.
Stouts and porters
– Some higher alcohol examples around 60°F.
– Allows roast malts and chocolate flavors to come forward.
Strong ales
– Big beers like barleywines and old ales around 60°F.
– Warming releases more complex malt and oak flavors.
Keeping beer cold when refrigeration is not available
Lacking refrigeration should not be a barrier to enjoying beer. There are various techniques to keep beer cold temporarily when fridge space is limited:
Use a cooler filled with ice
– Add ice packs, cubes, or block ice to a cooler.
– Submerge sealed beers fully in ice.
– Maintains approx. 40°F for several hours.
Wrap bottles in wet paper or cloth
– Soak paper towels, newspaper, or rags in water and wrap around bottle.
– As the water evaporates it pulls heat away from bottle.
– Re-wet the wrap periodically to prolong cooling effect.
Use evaporative cooling methods
– Place bottle in shallow pan filled with water.
– Direct fan across the pan so the wet surface lowers ambient temperature.
– Or wrap wet cloth around neck and place ice above it.
Take advantage of shade and wind
– Outdoor seating in the shade avoids direct sun exposure.
– Open air movement accelerates convective cooling.
Insulate from warmth
– Wrap bottle in towel or blanket to block transfer of warmth.
– Place in box with crumpled newspaper which acts as insulation.
Salt slurry bath
– Mix 3 parts table salt with 4 parts water.
– Submerging sealed bottle absorbs heat as slurry melts.
– Creates endothermic reaction dropping temperature temporarily.
Frequently asked questions
Here are answers to some common questions about enjoying beer at higher temperatures:
Will drinking warm beer make me sick?
Extremely rarely. There is a very minor risk if beer exceeds 80°F for an extended time. For most people the main risk is an unpleasant taste.
Can I make warm, flat beer taste better?
Not really. Re-carbonating and chilling warm, flat beer won’t restore the original fresh flavors. Best to discard and open a new properly stored beer.
How long can beer safely sit out unrefrigerated?
General guideline is not more than 4 hours between 35°F and 55°F. Under very hot conditions (>90°F), best to refrigerate again after 1-2 hours.
Is it ok to chill warm beer again after Storage?
Yes, but it won’t regain lost carbonation and some flavors may be irreversibly altered. Get it cold and consume quickly rather than storing again.
Can I quick-cool warm beer in the freezer?
Not recommended – frozen beer usually gets a stale, watery taste. Cool beer naturally in the fridge.
Key takeaways
To summarize key learnings on beer storage:
– While safety risks are low, warm beer degrades rapidly in quality.
– Refrigerate at serving temp immediately after purchase.
– Drink within weeks and watch for expiration dates.
– If no fridge is available, use various cooling techniques as needed.
– Intentionally warmer serving can suit some beer styles.
– With proper refrigerated storage and quick consumption, an occasional warm beer is ok!
