With Beer, Freshness Matters. 

While wine may get better with age, and often does, beer, with very rare exceptions, does not. Barleywines, lambics, and some imperial or barrel aged stouts may certainly benefit from longer maturation times, but most beer is meant to be consumed fresh. 

The moment the can is sealed, or bottle capped, the beer is at its prime. Stored properly, and that means cold and void of agitation, most beers will be drinkable for up to six months. IPAs and other hoppy beers can only last about three months, and even that is really pushing it. Inadequate storage will greatly accelerate this degradation, and in extreme circumstances, the beer may become objectionable in a matter of weeks. 

It may seem counterintuitive. The narrative is, of course, that IPA, or India Pale Ale was designed to last for months on end in the hold of a ship. That was then and this is now. Conditions were different, and standards have changed. I dare you to replicate those circumstances with your beer and then try one. 

This goes for all beers by the way. The hoppier the beer, the more freshness matters, the paler the beer, the more freshness matters. A pale IPA is just dealt none of the longevity cards.

The culprit here is oxygen. Brewers will employ various methods to limit the oxygen in the head space, that’s the empty space between the liquid and the top of the container, but that’s not quite enough. No matter what occurs at packaging, dissolved oxygen will remain in the beer at some level. In wine this is good, we need a bit of oxidation to mellow out some harsher flavours and provide depth. This rings true for some of the higher ABV beers, and those employing multiple fermentative organisms as well. These are the exceptions. In general, oxygen is beer’s mortal enemy. 

Excess oxygen exposure reacts with polyphenols in the beer, causing a colour shift. This means lighter beers will darken. Certain oxidative products can cause what is called malt shift, pushing those delicate bready toasty flavours into a sort of honey or caramel. Very common is an aldehyde known as trans-2-nonenal, which tastes uncannily like wet cardboard. And that is just standard beers. IPAs, especially of the hazy variety can see a massive reduction in bitterness and flavour as the oxygen degrades hop acids and oils, leaving the beer lifeless and one dimensional. 

When buying beer, especially the hoppy ones, freshness is the key to a good experience. This often means getting them straight from the brewery. Not only will you ensure a fresher product, but the brewers have a much higher tendency to handle their beer with proper care. It’s rare to walk into a craft brewers bottle shop and see beers sitting on a shelf, at room temperature. In my experience, rare means never. The opposite is true in many retailers, especially those which are provincially run. Whenever possible, get the beer from the refrigerated section. 

For optimal flavour, buy beer fresh, keep it cold, and serve it in a glass.