Yu tink se bia kin ɛva dɔn?

Bia nɔ de pwɛl lɛk milk ɔ mit, bɔt yu tink se i kin ɛva rili dɔn? Bɔku pan di wan dɛn we lɛk fɔ drink bia dɔn de wɔnda bɔt di layf we di bia we dɛn lɛk fɔ gɛt. Fɔ ɔndastand aw bia kin dɔn na di men tin fɔ di wan dɛn we de bay ɛn di wan dɛn we de du biznɛs, bikɔs i kin afɛkt di teist ɛn kwaliti dairekt wan.Insay dis post, wi go tɔk bɔt aw lɔng bia kin las, us tin dɛn kin afɛkt in freshnɛs, ɛn aw yu kin kip am fɔ mek i kɔntinyu fɔ bi di bɛst. Yu go lan ɔl wetin yu nid fɔ no bɔt aw bia de liv, frɔm aw fɔ kip am to aw fɔ no we i dɔn pas in praymɛnt.

Yu tink se Bia kin dɔn? Ɔndastand di tɛm we di Bia kin dɔn

Wetin i min we bia dɔn?

Bia kin lɔs in freshnɛs as tɛm de go, bɔt i nɔ kin bi tin we nɔ sef fɔ drink. Bia nɔ tan lɛk it dɛn we kin pwɛl, i nɔ kin pwɛl di kayn we we go ambɔg yu. Bifo dat, i jɔs de lɔs flawa, smel, ɛn kwaliti.

As tɛm de go, bia kin chenj di kemikal dɛn we kin afɛkt di we aw i de te ɛn smɛl. Bɔt di rɔm we de insay bia de mek di bad bad baktri ɔ patɔjɛns nɔ gro. Dis min se bia we dɔn pas nɔ go mek yu sik—i jɔs nɔ go te fayn.

Di difrɛns bitwin we di bia kin dɔn ɛn di we aw i kin pwɛl

Expiration : Wan bia in 'best by' deti de rifer to in pik flawa. Afta dis, di bia nɔ kin te lɛk fresh, bɔt i kin stil drink.

Spoilage : Spoiled beer kin gɛt flawa we nɔ fayn bikɔs ɔf ɔksidɛshɔn, layt, ɔ kɔntaminɛshɔn, bɔt i nɔ denja.

Wetin kin apin we bia go bad?

We bia go bad, yu go notis sɔm sayn dɛn. Di tin we klia pas ɔl na di chenj we di flawa de chenj—bia dɛn kin te lɛk kadbɔd, ɔ ivin sɔl. Na sɔm sayn dɛn we kɔmɔn fɔ luk fɔ:

Off-flavors : Stale ɔ flat teist bikɔs ɔf ɔksidɛshɔn

Loss of aroma : Hop aromas, espeshali in IPA, go fade as di bia de ol

Skunky odor : Na UV layt de mek dis bia gɛt smel we tan lɛk sɔlfɔ

Dɛn chenj ya kin mek pipul dɛn nɔ kin ɛnjɔy fɔ drink bia, bɔt dɛn nɔ kin mek pɔsin gɛt ɛni prɔblɛm wit in wɛlbɔdi. If yu ɛva nɔ shɔ, jɔs tek wan sip—yu go no if i nɔ rili rayt.

Aw Lɔng Bia De Las? Tin dɛn we De Afɛkt Bia Shelf Layf

Wetin kin afɛkt di layf we bia kin liv?

Bɔku tin dɛn kin sho aw lɔng bia kin las bifo in kwaliti bigin fɔ go dɔŋ. Dɛn tin ya na di stayl we di bia mek, di rɔm we de insay, di we aw dɛn pak am, ɛn di we aw dɛn de kip am.

Bia stayl

Difrɛn stayl dɛn fɔ bia gɛt difrɛn shelf layf. Layt bia dɛn lɛk IPA, pale ales, ɛn wit bia dɛn kin fayn fɔ ɛnjɔy fresh. Di hop aroma ɛn flawa we de insay dɛn bia ya kin dɔn kwik kwik wan, we min se dɛn nɔ go te lɛk dat afta sɔm mɔnt. Bɔt di bia dɛn we dak lɛk stout ɛn bali wayn kin rili impɔtant we dɛn de ol. Dɛn flawa dɛn kin divɛlɔp ɛn mɛlɔ as tɛm de go.

Di tin dɛn we de insay di rɔm (ABV) .

Di mɔ di rɔm de insay di bia, na di mɔ di bia kin las fɔ lɔng tɛm. Bia dɛn we gɛt ay ABV, lɛk bali wayn ɛn imperial stout, gɛt bɛtɛ stebiliti ɛn dɛn kin kip dɛn fɔ lɔng lɔng tɛm. I bɛtɛ fɔ it bia dɛn we gɛt smɔl ABV, lɛk lagers ɛn pilsners, insay sɔm mɔnt fɔ ɛnjɔy dɛn fresh teys.

Di we aw dɛn de pak di tin dɛn

Di kayn we aw dɛn pak di bia kin rili ɛp fɔ mek di bia kɔntinyu fɔ liv. Tin dɛn kin bɛtɛ fɔ protɛkt bia frɔm layt ɛn briz, we kin ɛp fɔ mek i nɔ fresh. Bɔtul dɛn, mɔ di wan dɛn we klia ɛn grɛn, kin mek mɔ layt kam insay, we kin mek di ɔksidɛshɔn kwik ɛn mek di bia bad kwik kwik wan.

Di kɔndishɔn dɛn fɔ kip tin dɛn

Tempracha ɛn layt we pɔsin kin gɛt na impɔtant tin dɛn. Dɛn fɔ kip di bia na say we kol ɛn dak fɔ mek i nɔ gɛt kwaliti. di hεy tεmprachכ de mek pipul dεn ol kwik, εn UV layt kin mek wan 'skunky' flawa. If yu kip bia na frij, dat kin mek i lɔng pasmak.

Aw lɔŋ bia kin las afta di 'Best By' de?

Bia we nɔ opin : Mɔs bia dɛn kin de fresh fɔ 6-12 mɔnt afta di 'Best By' de if dɛn kip am fayn. Fɔ bia dɛn we dɛn put na frij, dɛn kin ɛkstɛnd dis to 2-3 ia.

Bia we dɛn opin : We dɛn dɔn opin am, bia kin gɛt shelf layf fɔ 1-2 dez fɔ mek i gɛt di bɛst flawa. If dɛn sial am bak, i kin las fɔ lɔng tɛm smɔl, bɔt di flawa go stil pwɛl as tɛm de go.

Yu tink se bia kin las fɔ lɔng tɛm na frij?

Yɛs, fɔ put bia na frij kin mek i liv lɔng, mɔ fɔ bɔtul ɛn tin dɛn we dɛn nɔ opin. Bia we dɛn kip na rum tɛmpracha kin pwɛl kwik kwik wan, ɛn di kol ples we frij de kin ɛp fɔ mek di bia nɔ te fɔ lɔng tɛm. Fɔ kip bia na frij impɔtant mɔ fɔ bia dɛn we gɛt layt flawa ɛn we nɔ gɛt bɔku rɔm, bikɔs dɛn kin fil mɔ we di tɛmpracha chenj.

Aw fɔ No If Bia Dɔn Go Bad

Wetin na di sayn dɛm fɔ bia we dɔn pas?

Bia we dɔn pas nɔ go mek yu sik, bɔt i nɔ kin fayn fɔ drink. Na dis na aw fɔ no if yu bia dɔn go bad:

Tes

Wan pan di fɔs tin dɛn we yu go notis na we yu chenj di flawa. Stale bia kin te lɛk kadbɔd, ɔ ivin wɔs, i kin gɛt tang we tan lɛk vinega. Dɛn flawa ya na sayn fɔ ɔksidɛshɔn, we kin apin we di bia de na di briz as tɛm de go.

Smɛl

If yu bia de smɛl skunky ɔ saw, i go mɔs bi se i dɔn pas in praymɛnt. Wan skunky smel de kɔmɔt frɔm UV layt, we wan sɔl smel kin sho se baktriyal kɔntaminɛshɔn. Eni off-smell min se di bia no fresh.

Aw a luk

Bia we dɔn dɔn kin luk difrɛn bak. If di bia gɛt klawd, i gɛt haz we yu nɔ bin de ɛkspɛkt, ɔ i gɛt sedimɛnt we nɔ kɔmɔn, dat na sayn fɔ se i dɔn go bad. We in kɔlɔ dak, mɔ we i de pan bia dɛn we layt, na ɔda tin we de sho se pɔsin dɔn ol.

Kaboneshɔn we dɛn kin yuz

Bɔku tɛm, flat bia kin sho se pɔsin dɔn ol. We di kabon dɔn, di bia nɔ kin gɛt fiz igen, ɛn dis kin mek yu gɛt wan dɔl drink we nɔ gɛt layf. Bɔt if di bia fish ɔ fom pasmak, i kin dɔn gɛt sɛkɔndari fɛminɛshɔn we dɛn nɔ want.

Yu kin drink bia we dɔn pas?

Fɔ drink bia we dɔn pas nɔ denja, bɔt i nɔ kin ɛnjɔy. Bikɔs dɛn kin pastɔrayz bia, i nɔ kin gɛt bad bad bɔdi lɛk sɔm it dɛn. Bɔt i go mɔs bi se di flawa go dɔn, ɛn di bia nɔ go te lɛk aw dɛn bin want am.

Aw fɔ yuz ol bia fɔ kuk ɛn ɔda we dɛn we pɔsin kin mek

Ivin if di bia nɔ te fɔ drink, yu kin stil yuz am na di kichin. Ol bia fayn fɔ kuk it dɛn lɛk fish we dɛn dɔn bit wit bia, fɔ mek bia chiz, ɔ fɔ ad wan sawnd twist to styu ɛn marinade. Yu kin ivin yuz bia we dɔn dɔn fɔ klin tin dɛn we dɛn mek wit mɛtal ɔ fɔ yuz natura fɛtilayza fɔ plant dɛn.

Wetin Mek Bia De Go Bad? Di Tin dɛn we De Mek di Bia De Dɔn

Ɔksidɛshɔn

Ɔksidɛshɔn kin apin we bia kam nia ɔksijɛn. As tɛm de go, ɔksijɛn kin riak wit di kemikal kɔmpawnd dɛn we de na di bia, ɛn dis kin mek i nɔ gɛt flawa. Bɔku tɛm dis kin mek i gɛt wan teys we dɔn ol ɔ we tan lɛk kadbɔd. Di hop dɛn we kin mek di bia gɛt smel ɛn flawa, kin pwɛl as ɔksijɛn de miks wit dɛn, ɛn dis kin mek di bia nɔ gɛt bɛtɛ layf.

Layt we yu de yuz

UV layt kin bi rial ɛnimi fɔ bia. We dɛn put bia na layt, mɔ insay klia ɔ grɛn bɔtul, i kin gɛt 'skunky' flawa. dis kin apin bikoz fכ wan kεmikכl riakshכn bitwin di UV layt εn di kכmpawnd dεm na di hop dεm. Fɔ avɔyd dis, kip bia na dak ples ɔ pik tin dɛn we dɛn kin put insay tin dɛn, we kin mek layt nɔ de.

Maykrobial Kɔntaminɛshɔn

Maykrobial kɔntaminɛshɔn kin apin we baktri ɔ wayl yist we yu nɔ want kam insay di bia. Pan ɔl we dɛn kin pastɔrayz di bia dɛn we dɛn kin sɛl fɔ kil di bad bad maykirɔb dɛn, di bia dɛn we dɛn kin mek na os ɔ di bia dɛn we dɛn nɔ sidɔm fayn kin de pan denja. Dɛn maykirɔb dɛn ya kin mek di bia sɔl, mɔs, ɔ mek i tan lɛk mɛtal, ɛn dis kin mek pɔsin nɔ ebul fɔ drink am.

Di Tɛmpratura we De Fluktueshɔn

Ɔt ɛn kol kin afɛkt di kwaliti fɔ bia bad bad wan. di ay tεmprachכ de mek di כksidεshכn spid, we de mek di flawa dεm we dεn kכl, we dεn kuk. Fɔ friz bia kin mek prɔblɛm bak, bikɔs i kin mek di bɔtul ɔ tin big ɛn brok, ɛn mek di briz kam insay. Dis kin mek i nɔ gɛt bɔku kabon ɛn i kin mek i gɛt flat bia. We yu kip bia na say we nɔ de chenj ɛn kol, dat kin ɛp fɔ mek i nɔ te ɛn nɔ gɛt fiz.

Tips fɔ kip di bia fɔ kip am fresh

Aw fɔ kip bia fɔ mek i fresh pasmak?

Fɔ mek yu bia kɔntinyu fɔ te, kip am na di rayt kɔndishɔn. Di bɛst tɛmpracha fɔ bia na bitwin 45-55°F (7-13°C) . Dis kin ɛp fɔ mek di flawa ɛn kabon kɔntinyu fɔ de ɛn i kin mek i nɔ ol bifo tɛm.

Store upright : If yu kip di bia bɔtul dɛn tinap, i de ridyus di ɔksidɛshɔn bay we i de mek di bia nɔ go na di briz smɔl.

Kul, dak ples : Dɛn fɔ kip bia fa frɔm layt, we kin mek i nɔ gɛt flawa. Na ples we kol ɛn dak na in bɛtɛ fɔ mek yu bia fresh.

Aw fɔ kip bia na frij fɔ mek i gɛt di bɛst kwaliti?

Frij na wan pan di bɛst we fɔ mek yu bia in shelf layf lɔng. I de slo di ɔksidɛshɔn ɛn ɛp fɔ kip di flawa. Na dis na aw yu go ebul fɔ du am:

Frij stɔrɔj ​​: Kip yu bia na frij if yu plan fɔ drink am insay sɔm mɔnt. Dis kin ɛp fɔ mek di ol ol sloslo ɛn i kin mek i fresh fɔ lɔng tɛm.

Di tin dɛn we nɔ de na frij : If i nɔ pɔsibul fɔ put bia na frij, kip bia na di say we kol pas ɔl na yu os, fa frɔm ɔt ɛn layt.

Us kayn pak we bɛtɛ fɔ kip bia?

Di kayn we aw dɛn pak yu bia kin rili ɛp fɔ mek yu bia de fresh fɔ lɔng tɛm.

Brawn bɔtul : Dɛn wan ya de gi di bɛst protɛkshɔn frɔm UV layt, we kin mek di bia bi 'skunky.'

Kan : Kan dɛn kin blok layt ɛn briz ɔltogɛda, ɛn dis kin mek dɛn bi wan pan di bɛst tin dɛn we dɛn kin pik fɔ mek bia fresh.

Grin ɛn klia bɔtul : Dɛn tin ya nɔ de protɛkt di layt, so dɛn kin mek di flawa pwɛl kwik kwik wan.

If yu pik di rayt pak ɛn kip di bia fayn fayn wan, yu go mek shɔ se i fresh ɛn swit.

Yu tink se Bia kin dɔn na di Frij?

Yu tink se bia kin bad if dɛn kip am na frij fɔ lɔng tɛm?

We yu put bia na frij, dat kin ɛp am fɔ las fɔ lɔng tɛm, bɔt ivin we yu kin kip am na kol, i nɔ kin ebul fɔ kip am. Bia we nɔ opin kin de fresh fɔ 2-3 ia na frij. Dis kin apin mɔ fɔ bia dɛn we dɛn kin kip insay tin dɛn we dɛn kin put insay tin dɛn, we kin mek pɔsin nɔ gɛt layt ɛn briz fayn fayn wan. Bɔt we dɛn opin am, i fayn fɔ it bia insay 1-2 dez fɔ mek i kɔntinyu fɔ gɛt di bɛst flawa.

Afta we di bia opin, i kin bigin fɔ ɔksidayz ɛn i nɔ kin fresh igen. Di kol tεmprachכ de slo di prכsεs, bכt i nכ de stכp am כlsay.

If yu kip bia na rum tɛmpracha, dat kin mek i nɔ liv lɔng?

Yɛs, if yu kip bia na rum tɛmpracha, dat kin mek i nɔ liv lɔng. Bia kin fil fɔ wam ɛn layt. di ay tεmprach כ kin mek di bia ol kwik εn i kin mek di bia te stεl, flat, כ 'kuk.' If yu put am pan layt , spεshal wan UV layt, i kin mek i gεt 'skunky' flawa, ivin insay bia dεm we gεt bכku alkol.

Fɔ avɔyd dis, ɔltɛm kip bia na say we kol ɛn dak—i go fayn fɔ mek yu put am na frij. Dis nɔ jɔs de mek di teys nɔ pwɛl bɔt i de mek di shelf layf lɔng bad bad wan.

Yu tink se bia kin dɔn if dɛn opin am?

Wetin kin apin to bia we dɛn dɔn opin?

We dɛn dɔn opin bia, i kin bigin fɔ ɔksidayz. Dis min se di briz kin bigin fɔ brok di hops ɛn ɔda flawa kɔmpawnd dɛn. Dis kin mek di bia nɔ kin fresh igen ɛn i kin gɛt tin dɛn we nɔ fayn ɛn we nɔ gɛt flawa. Di smel kin dɔn, ɛn di teys we bin de mek pɔsin fil fayn wan tɛm kin tɔn flat ɛn dɔl.

Fɔ mek di pɔsin nɔ ol, if yu sial bia bak, dat kin ɛp. If yu nɔ ebul fɔ dɔn yu bia insay wan sidɔm, yuz bɔtul stɔp ɔ tɔn am insay kɔntena we yu kin sial bak. Dis kin mek di bia nɔ de na di briz, bɔt di bia go stil pwɛl as tɛm de go.

Aw lɔŋ bia kin las afta dɛn dɔn opin am?

I bɛtɛ fɔ drink bia we dɛn dɔn opin insay sɔm dez. Di mɔ we i sidɔm, na di mɔ i nɔ de gɛt in fɔs flawa ɛn freshnɛs. Afta tu-tri dez, ivin if dɛn put am na frij, di bia nɔ go te. Fɔ mek i te, aim fɔ drink am insay 1-2 dez afta i opin.

Pan ɔl we fɔ kip bia we dɛn dɔn opin insay kɔntena ɔ frij we dɛn dɔn sidɔm, dat kin mek di wok slo, i nɔ kin stɔp am kpatakpata. So, i bɛtɛ ɔltɛm fɔ ɛnjɔy am kwik pas fɔ ɛnjɔy am leta.

Wetin fɔ Du wit Bia we dɔn dɔn

Yu kin yuz bia we dɔn pas fɔ kuk?

Sɔntɛm bia we dɔn pas nɔ fayn fɔ drink, bɔt i stil gɛt valyu na di kichin! Yu kin ripɔz ol bia insay difrɛn risɛp dɛn, ɛn ad wan spɛshal flawa. Fɔ ɛgzampul:

Fish we dɛn dɔn bit wit bia : Di kabon we de insay di bia de ɛp fɔ mek di bata krispi ɛn layt.

Bia chiz : Di rich, malty flawa fɔ bia we dɔn dɔn kin ad dip to yu chiz sos dɛn.

Styu ɛn marinade : Yuz am fɔ mek mit tan ɛn mek di it dɛn we dɛn kuk sloslo te.

Dɛn risɛp dɛn ya na pafɛkt we dɛn fɔ gɛt di bɛst pan di ol bia.

Krio yus fɔ bia we dɔn dɔn

Bia we dɔn pas kin du difrɛn tin dɛn bak we yu nɔ bin de ɛkspɛkt. Na sɔm kriyaytiv we dɛn fɔ ripurpose am:

Klin : Yuz stayl bia fɔ polish bras ɛn kɔpa tin dɛn. Jɔs sok dɛn fɔ sɔm minit ɛn was dɛn klin.

Metal polishing : Bia kin ɛp fɔ pul dɔti ɛn mek di mɛtal say dɛn shayn bak.

Fɛtilayza : Dɛn kin yuz bia fɔ gi plant dɛn tin fɔ it. Miks am wit wata fɔ mek natura fɛtilayza fɔ plant dɛn we nɔ de it.

Pan ɔl we i nɔ go te fayn, bia kin stil gɛt sɛkɔn layf pan dɛn tin ya we dɛn kin yuz fɔ mek tin dɛn.

Aw fɔ trowe bia we dɔn pas?

If yu bia nɔ ebul fɔ sev, i impɔtant fɔ trowe am fayn fayn wan:

Put am dɔŋ di dreyn : Smɔl smɔl fɔ tɔn bia dɔŋ di sink we yu de rɔn wata fɔ mek i dil ɛn mek i nɔ smɛl.

Kɔmpɔst : Ad bia we dɔn dɔn to yu kɔmpɔst pail. I de ad mɔstɔ ɛn nyutriɛnt dɛn we de ɛp fɔ brok ɔrganik matirial dɛn.

Trash : If yu de trowe am, mek shɔ se yu sial di bɔtul ɔ di tin fɔ mek i nɔ rɔsh ɛn nɔ smɛl.

If yu trowe di tin dɛn fayn fayn wan, dat de mek shɔ se yu nɔ west tin dɛn we yu nɔ nid ɛn smɛl dɛn we nɔ fayn.

Kɔnkliushɔn: Yu tink se Bia kin dɔn?

Bia kin dɔn, bɔt i nɔ kin bi denja. As tɛm de go, i nɔ de gɛt flawa ɛn smel igen. Fɔ kip am fayn na di men tin—put am na say we kol ɛn dak, ɛn put am na frij if i pɔsibul. Yu fɔ drink bia we yu dɔn opin insay sɔm dez fɔ mek yu te di bɛst. Mɛmba se ivin bia we dɔn dɔn, yu kin yuz am fɔ mek tin dɛn fɔ kuk ɔ fɔ klin. Tek kia ɔf yu bia, ɛn i go de fresh fɔ lɔng tɛm fɔ mek yu drink bɛtɛ.

K: Yu tink se bia kin ɛva dɔn insay wan we we go ambɔg am?

A: Nɔ, bia we dɔn pas nɔ de mek yu wɛlbɔdi prɔblɛm. I kin te bad, bɔt i nɔ go mek yu sik bikɔs ɔf di tin dɛn we rɔm kin du fɔ mek yu nɔ pwɛl.

K: Aw a go no if mi bia stil gud?

A: Chek fɔ ɔf-flava, faded aroma, ɔ unusual appearance lɛk klawd ɔ dak. If i smɛl skunky ɔ sour, i go mɔs bi se i bad.

K: Us kayn bia dɛn kin dɔn pas ɔl?

A: Hoppy bia laik IPA dem de most prone to expiration, as dia fresh hop flawa dem de fade kwik. Malt-fɔwad bia dɛn lɛk stout kin las fɔ lɔng tɛm.

K: I beta fo drink bia fresh o age am?

A: Drink bia laik IPA fresh fo di bes hop flawa. Bia dɛn we gɛt ay ABV lɛk bali wayn kin impɔtant wit di ej ɛn dɛn kin put dɛn na sɛla.