TECHNOLOGICAL FACTORS AFFECTING THE SHELF LIFE OF TOP-FERMENTED CRAFT BEER

Abstract

Introduction:
Consumer needs and local development have caused an increase in the production of high-fermentation craft beers of the Ale type. This product offers particular sensory characteristics, and allows the use of non-traditional raw materials, sometimes obtained locally. However, problems related to its shelf life have been reported.
Objective:
To identify the technological factors which affects the shelf life of high-fermentation craft beers of the Ale type through a bibliographic review.
Materials and Methods:
The PRISMA methodology was followed for the identification of information, its visualization, its eligibility, and the inclusion of documents for subsequent analysis.
Results and Discussion:
The bibliographic study reveals that the shelf life of this type of craft beer is affected by factors such as temperature, time, yeasts, chemical transformations, high-pressure processing, and light.
Conclusions:
Research on the quality of craft beer of the Ale type has increased in recent years. Shelf life is the aspect that most influences it; it has been reported that it can be from six months to a year. However, it is not reflected in its expiration date. Temperature is the most influential factor, both in fermentation and storage, indicating ranges to control between 18°C to 25°C and 0°C and 8°C, respectively, thus avoiding changes in the flavor profile and the microbiological stability of beer.