Can the beer packaging influence its organoleptic properties? A new investigation published in the North American magazine ACS Food Science and Technology argues that yes, although it will depend on the type of barley drink that we have in hand. While the characteristics of an Amber Ale can be altered by the container, the same is not the case with the India Pale Ale (IPA), the authors of the paper explain.
To reach these conclusions, the researchers took into account the composition of this drink, both water and ethanol, as well as the abundant flavor compounds created from metabolites produced by yeasts or hops.
The taste of beer begins to change from the moment it is bottled, for this reason, for years research has been carried out on the chemical reactions that decompose its flavor compounds and that contribute to its aging and rancidity, affecting its useful life. The problem is that most studies focus on lager beers and a limited group of chemical compounds.
The researchers of this work from Colorado State University have wanted to overcome this obstacle by analyzing other types of beer such as Amber Ale and IPA, and observing what their chemical stability was if they were packaged in glass bottles or aluminum cans.
Before drawing any conclusions, they chilled the beers in both containers for one month, then kept at room temperature for another five months to mimic typical storage conditions. Meanwhile, they were observing how the concentration of metabolites varied, with the biggest changes occurring in the Amber Ale.
On the other hand, they did not detect differences in the composition of the IPA if it was packaged in glass bottles or in aluminum cans. This could be explained because this variety of beer has a higher concentration of polyphenols, which help prevent oxidation, the researchers clarify.
“The metabolic profile of both the amber ale and the IPA changed over time, regardless of whether it was packaged in a can or a bottle. But the amber ale in cans had the greatest variation in flavor compounds the longer it was stored. stored,” they point out.
The researchers conclude that finding out how metabolites and other compounds affect the taste of beer could help make more informed decisions about which container is best for each beer.