Storage Of Beer, a subject not to be confused with aging of beer, addressed here separately. See aging of beer. Whereas aging is a practice designed to confer specific benefits upon beer by applying conditions that will produce positive changes over time, storage is largely concerned with preventing negative change over shorter periods. Proper storage will preserve a beer’s shelf life and help it reach the customer in peak condition. See staling.

Once beer has been produced and is technically ready for sale, it needs to be stored. The first storage, generally very short, will be at the brewery. Brewpubs will normally store beer in its original fermentation vessel until it is ready to transfer to a serving vessel. In packaging breweries, storage may involve a matter of hours between a beer’s filtration and its kegging or bottling. Normal bottling and kegging operations are performed at cold temperatures, and the brewery will keep kegs in cold storage, at approximately 3°C (38°F), until they are ready for distribution. At this stage, bottles are best kept under cool conditions, approximately 11°C (52°F), minimizing the effects of heat while also avoiding excessive condensation that can ruin bottle labels.

Once the beer has reached a distribution center, proper storage conditions are once again critical. Bottles and kegs should be maintained at the temperature ranges noted above. Flash-pasteurized kegs, which are rare in the United States but common in Europe, may be stored somewhat warmer (below 15°C [60°F]) without fear of ill effects. Beer storage areas should be kept free of strong aromas because it is possible for some aroma compounds to transit the bottle closure and cause off-flavors.

In the retail outlet, where possible, similar conditions should be maintained. However, most bottled beer will be destined for shelves at ambient temperature, and short periods here will do no harm. It is at this point that the beer becomes vulnerable to light, having often been removed from its case box. Light and heat are beer’s most potent enemies, the former causing skunky flavors and the latter speeding staling reactions. See lightstruck. Strong light, especially direct sunlight, should be avoided, and any exposure time should be kept short; direct sunlight can damage beer within seconds. Draught beer kept in bars or restaurants, unless it has been flash pasteurized, is vulnerable to microbiological spoilage and resulting off-flavors unless it is kept cold. It is therefore very important for bars and restaurants to manage their stocks in a fashion that prevents warm storage of kegged beer, even for relatively short periods of time. Improper storage at the retail outlet is among the principal reasons for off-flavors in draught beer, especially during warm weather conditions.

In the home, the best storage conditions are found easily—in the refrigerator. The purpose of a refrigerator is to slow microbiological and physical changes in food, and it performs this function admirably for beer as well. When it is not possible to store beer in the refrigerator, it should be stored in the coolest, darkest area available in the house, preferably away from high moisture. Much has been made of the idea that rapid temperature changes will ruin beer, but this is not generally a real concern. Beer should be stored upright when possible, although short periods in other positions will do no harm. Regardless of the storage conditions, most beer is meant to be consumed within a short matter of months after it leaves the brewery. Unless intentionally aged character is desired, it is usually best for the consumer to buy beer more frequently and keep it as fresh as possible, as opposed to purchasing larger amounts and storing it in the home.

See also faults in beer, off-flavors, and oxidation.