Can Beer Go Out of Date?

All craft beer aficionados have been there: staring down an old bottle, or can, and questioning its viability. Perhaps it’s a prized IPA that’s being saved for the right moment in time, or maybe it’s a stout that was just plain forgotten in the fridge for half a year. Regardless, the question begs: Can beer go out of date? Below, we’ll explore the science of aging beer, how to tell if a beer has gone past its best, and whether it’s still safe – or palatable – to drink.

How Does Beer Have a Shelf Life?

What is shelf life?

The shelf life of beer is the period over which the beer should hold its intended taste, aroma, and appearance. Most beers are intended to be drunk fresh since – at this period – the flavors are good. The shelf life of beer may vary highly based on several factors, which include the ingredients of the beer, its alcohol content, its packaging, and even the way it’s stored.

Brewer’s intention

Craft beer is planned to be consumed fresh. For instance, the hop-forwardness in the nature of an IPA is best within a few weeks out of the production line, though styles of beers like stouts and barleywines are brewed to purposefully withstand aging and come out better, more flavored.

Shelf Life Factors

• Hops, malts, yeast, and adjuncts: As far as ingredient variation goes, the type of hops, malts, and adjuncts used in the brewing process go a long way in determining a beer’s longevity. Hoppy beers – IPAs in particular – have a shorter aromatic life, while malt-heavy beers like stouts can last a bit longer.
• ABV: In general, the higher the alcohol level – as in imperial stouts or barleywines – the longer it will last. Alcohol is a preservative. The lower ABV beers will not last as long and are more apt to spoil.
• Pasteurization: Some beers are pasteurized, which rids the liquid of bacteria to increase shelf stability; many craft beers are not pasteurized, which may reduce shelf life but tend to present a fuller flavor experience.

How Beer Changes Over Time

Over time, a lot of chemical reactions occur to beer, which change the flavor, aroma, appearance, and mouthfeel of the beer. By learning about these changes, you will be in a better position to decide whether or not your older beer is still good to drink.

Flavor and Aroma

Overall, flavors and aromas in beer can both develop and decline over time. A hop‑forward style of beer, such as an IPA, may become less bright with citrus or pine characteristics and result in a less intense quality in the final product. Malt‑forward styles will tend to gain more of those caramel, toffee, or dark fruit notes over time. Barrel-aging in oak casks that used to host hard liquor is a whole different process and should be described separately.

Appearance

The beer can also take on a different appearance over time. Hazy beers may clarify as particulates settle out, or in some instances, clear beers can pick up a haze due to environmental factors. There may be darkening in the color of the beer because of oxidation. You may also observe reduced carbonation with the result that fewer bubbles rise, and the presentation becomes flatter.

Mouthfeel

A beer’s textural quality, or mouthfeel, may thin out and become more syrupy with aging. A second line of attack by oxidation can result in a stale or cardboard-like character and is one of the more common failings in older beers. Oxygen is also responsible for developing unpleasent caramely mouthfeel of previously crisp and lightweight lagers and IPAs.

Specific Examples

• IPAs: Fresh IPAs are full of bite and hoppiness, and these qualities mellow as they age – sometimes devolving into tepid and old. This is the reason many aficionados of IPAs strive to drink these beers as fresh as – in many cases – possible, within weeks of their production. Or even straight from the tank!
• Stouts and barley wines: These tend to be higher-ABV beers that benefit from aging. After some time, they can exhibit a range of more complex flavors, including the flavors of dried fruits, molasses, and even sherry notes. In fact, some drinkers purposefully age these styles, desiring the developed flavors within them.
• Sours and Wild Ales: In most cases, these beers are brewed with wild yeasts and bacteria that will continue to develop the flavors in these beers over time. Consequently, aging tends to make them tarter, funkier, and deeper in flavor.

The Role of Storage

How you store your beer is a very important determinant of how well it ages. Temperature, light exposure, and type of packaging seem to be among the most significant factors affecting the shelf life of your beer.

Temperature

The proper temperature is probably the most important thing when it comes to storing beer. Most beers should be kept at a consistently cool temperature, preferably between 7-13°C (45-55°F ). If the beer becomes too warm, it accelerates the ageing process; if it gets too cold, the flavours are dulled. Beer styles that might benefit from ageing, like stouts and barleywines, should be kept at cellar temperature at 13°C (55°F). While the newer, fresher beers – such as IPAs – benefit from being fridged to protect the hop character.

Light Exposure

Exposing it to light, especially UV, can make a beer get “skunked”, which means it’ll have an awful sulphur-like smell and flavor. Common enough in beers that are packaged in clear or green bottles and that don’t have as much protection from light as would brown bottles or cans. To avoid this, store your beer in a dark place, or keep it in its original packaging if it’s designed to block out the light.

Packaging

• Cans vs Bottles: Cans are usually better at keeping beer out of the reach of light and oxygen; both of these things can degenerate beer. Bottled beers – especially those in clear or green bottles – are highly susceptible to light; the brown bottles tend to offer better protection. Cans are also utterly airtight, which helps to maintain freshness in the beer.
• Crowlers and Growlers: These large bottles are great to take beer from one brewery to another but do not last long once filled. They can only last for days since they do not seal off the area like cans or bottles, oxidation can easily take into effect.

Placement

Also how you position beer when storing is very important, especially for bottle-conditioned beer, where yeast sediments are part of the content. This should usually be stored upright to ensure the sediments settle at the bottom, which will then allow only the normal beer to be poured without agitating the sediment.

Expiration Dates vs. Best Before Dates

How to Read Labels

You may see different dates on a beer label, like an expiry date, a best before date, or a bottling date. These dates give you an idea of when a beer should be tasting its best.

• Expiration dates: Some regulators require expiration dates on beer; these simply tell you the last date that it’s considered safe to drink. However, these are usually conservative estimates, and many beers are still enjoyable for a little bit past this date, if stored correctly.
• Best Before Dates: These dates, more commonly found on craft beers, indicate that before this date, the beer will be at its freshest. Past this date, the quality could go down, but the beer isn’t bad.
• Bottling Dates: Other breweries include a bottling date from which one can work out the age of the beer in the bottle. This is very helpful for styles that are much better fresh, such as IPAs.

Legislative Requirements

Different countries have different regulations with respect to the labeling of beer expiration. While some countries and states obligate breweries to put expiry dates, yet others have some flexibility with best-before labeling. Knowing the specifics in the region and among brewers may lead to better interpretation of the labeling.

Date Interpretation

When checking a date on a beer, it is essential to take style and condition of storage into consideration. A best before date on a high ABV stout, for example, is going to be much less strict than a best before date on a low ABV lager. Most beers that are stored in perfect conditions can often be drunk well after the actual printed date, especially if it’s a style known to have aging potential. I have – in fact – personally drunk beers that were as much as 50 years (!) past the expiration date – and although they didn’t taste very good, I didn’t get sick. You should always use your common sense and… senses. If something smells or tastes off – don’t drink it.

How To Tell If Beer Has Gone Bad

Once a beer has passed the best before date, it may still be drinkable. There are, however, some telltale signs a person can look out for to know that the beer has gone bad.

Visual Indications

Check the visible signs of spoilage in the beer. If the beer was clear and turned cloudy, or developed unexpected sediment, it may have passed its prime. A drastic change in color, especially towards the dull or dark, should raise a flag.

Odor Test

Smell it well before taking a sip. Off aromas, like any astringent or vinegar note, over-the-top sweetness, an aroma of cardboard, etcetera, are immediate telltale signs that the beer has oxidized or soured inadvertently.

Taste Test

If the beer smells fine, take a small sip of it. Watch out for off-flavors that present themselves as sour (in non-sour styles), metallic flavor, or an over-powering papery, stale flavor. These are indications the beer has gone bad and therefore no longer pleasurable to drink.

While old beer might not taste good, it is not in general potentially unsafe to drink. In general, the alcohol in beer precludes truly harmful bacteria from growing. The experience will be unpleasant, however, and you will want to use it for cooking.

When to Drink or Ditch

Personal Preference

Whether to drink or ditch an old beer, it is totally up to each one’s decision. Some beer consumers favor mature beers, where unique tastes can be integrated, compared to young consumers who like new beers because they have bright and fresh flavors. Trust your palate, so it guides you in such situations.

Exceptions

Particular beers are brewed specifically with the intention of aging them. Try a vertical tasting – a tasting of multiple vintages of the same beer – for a fun and educational insight into how a beer develops. This works great with barleywines, imperial stouts, and big Belgian ales.

If you find that a beer is definitely past its prime but not at all undrinkable, consider using it in cooking. Old beer does wonders for added depth in stews, marinades, and even baked goods such as beer bread, reducing waste and still deriving some goodness out of it.

Conclusion

Definitely, beer goes out of date, though the situation is more nuanced than a simple date on the label. Everything from style and ABV to packaging and storage conditions determines the shelf life of a beer. While some beers are best consumed fresh, others can develop delightful complexities with age. It comes down to knowing what to look for when a beer has gone bad and when to appreciate an aged one or move on to fresher pastures.

It is quite a lot of fun doing beer-aging experiments, but your sense of sight, smell, and taste is always the best judge.