Beer Storage double check

[Mike]

Hi,

I was browsing around this site and noticed there was quite a bit of information about keg storage and wanted to ask a few questions very directly to make sure I am understanding things correctly.

What I read that was of interest to me was that European kegs did not need to be stored cold in order to avoid spoiling. This is of particular interest to me because I am in a remote rural location and the beers I like to purchase can only be gotten through very extended travelling.

As a result, I am often pouring something I can get locally that I am not very enthusiastic about, and when I do venture out of town I am always disappointed knowing my purchase will not last the very long time till I am back in a major city again. I am talking about 6 months or more, so its a big deal to me.

First, am I correct in understing that if I were to buy say two kegs and keep one in the basement until the first ran out, and it was European and pastuerized, it would still be fresh say a month or more later?

I read the figures regarding beer freshness and pastuerization and its seems to indicate that up to 120 days is safe. Is this from the date it is tapped, or the date it is purchased? I presume temperature is not an issue at all -- or does it extend shelf life?

Can I assume all European beers are pasteurized? If not, how can you find out which ones are? Regarding American and other beers, is there any convenient way to find out which ones pasteurize their kegs?

Finally, I have a Haier single keg fridge. I tend to like darker stronger beers, but most of my friends like lighter ones. Would it be possible to take a partially used European keg and switch it out with another say for a weekend party and in essence swap back and forth, or is it necessary to keep a tapped keg continuously under pressure to avoid problems?

Thanks,

Mike

[draught guy]

Imports ie Bass,Heineken,newcastle,Spaten are pasteurized most domestics and microbrews are not.If kegs get to warm they can over carbonate also if kegs are kept under pressure to long they can over carbonate I guess that depends on how fast you go thru a keg.Restaurants that dont sell alot of draft have problems with over carbonation.

[Scott Zuhse]

Import products are pastuerized and therefore can be stored at warm ambient temperaures. Most of the brewers flavor qualify their products to determine what the shelf life of the product after packaging would be before they flavor deteriorated. This seems to be consistently around 120 days or so.

The key to taking advantage of the shelf life is to set up the dispensing system correctly so that you are not allowing the carbonation to leave the product nor are you imparting CO2 into the product. You need to gain equilibrium with the gas in the beer with the pressure you are applying to it.Know the temperature of the beer and the carbonation level of gas content in volumes or grams per liter and apply pressure accordingly. Example: a 2.5 volume (5 G/L)beer @ 38 degrees F requires 14 PSIG at the keg.

All domestic draught products are non-pastuerized and must be kept in cold storage at all times or the flavor will be damaged quite rapidly.

As to switching kegs, they are a sealed vessel once uncoupled and will keep quite well as long as you abide by the equilibrium rule above.




Scott Zuhse, Instructor Micro Matic Dispense Institute