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Store craft beer in a cool place and consume it as fresh as possible

19:00 EST 13 Jan 2019 | AAAS

(Leibniz-Institut für Lebensmittel-Systembiologie an der TU München) A new study by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) shows that craft beer should be kept cool and consumed as fresh as possible. After three months, cold stored beer already loses more than one third of an important hop odorant which characterizes the typical aroma of many craft beers. Storage at room temperature causes the concentration of this substance to decrease even more significantly.

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