Beer Basics - Part Two: Storing and Serving

Most beer is not meant for long storage and should be drunk within a few weeks of bottling or kegging, depending on the beer. There are some exceptions to this rule, but generally speaking it's meant to be enjoyed sooner then later. Beer is best kept from exposure to sunlight as it can cause the beer to turn "skunky" and not so pleasant to drink, this is why most beer is bottled in dark brown bottles or kegs. Some beer is put into green bottles, which lessens the effects of the sunlight, but are not as protective as dark brown bottles.

Beer should be stored between 2 °C (35 °F) and 15 °C (60 °F), the higher the temperature the faster the beer will age. In North America beer is generally served chilled - this mutes some of the flavors and in Britain, it is served at room temperature so the full flavor can be enjoyed. As a general guide temperatures range from 7 °C (45 °F) for pale lagers to 15.5 °C (60 °F) for strong dark ales. Avoid freezing beer as it will form ice crystals that don't melt back the same way and will alter the taste of the beer.

There is a variety of glassware; almost every beer has its own glass that is designed to showcase the appearance, aroma, and the taste of the beer. As glassware could be a large topic, I digress. When it comes to pouring the beer, the amount of head there is on the beer in the glass can be controlled (to a point) by the pour. To archive a larger head the beer can be poured directly into the glass and to reduce the head, the glass can be tilted and the beer poured slowly.

The most important tip I can give it to always enjoy the beer and enjoy it responsibly.

~ More to come, stay tuned for Part Three: Types of Beer (some, not all)