In this brief guide, we are going to answer the question “Can you re-chill beer” with an in-depth analysis of can you re-chill beer. Moreover, we will have a brief discussion about some misconceptions about beer.
Beer is made from cereal grains, most frequently malted barley, but it can also be made from wheat, maize, rice, and oats. Beer has a short shelf life. It will continue to taste the way the brewery intended for as long as it is properly preserved. By keeping beer cold, we can increase its shelf life.
So if you are in search of an answer to whether you can re-chill beer, then you need not worry as we are going to answer all your questions.
So without much ado, let’s dive in and figure out more about it.
Can you re-chill beer?
Let me be clear: beer can, and frequently does, experience large temperature changes without affecting its flavor. Allowing a cold beer to reach room temperature before returning it to the fridge should not affect its flavor. Don’t get me wrong: refrigeration remains the most effective method.
Beer is affected by temperature. However, it is exposed to warm temperatures, not temperature cycling, that causes beer to spoil. Beer, like milk, is best maintained when kept cool. In your fridge, a gallon of 2 percent will remain far longer than on your kitchen counter. Similarly, keeping beer refrigerated will ensure that it retains the flavor that the brewer intended for a much longer time.
Beer’s shelf life can be cut in half by keeping it at room temperature, from nearly six months to only a few weeks. But if you take your beer out of the fridge, let it rest at 70-75°F for a few hours (or days), then put it back in the fridge, it will be fine.
Naturally, exposing your beer to severe temperatures may hasten its deterioration. “Higher-than-normal temperatures for an extended length of time can harm a beer’s flavor,” explains Allagash. Heat does not provide a distinct off-flavor by itself.
Instead, it accelerates the oxidation process.” According to the Oxford Companion to Beer, speeding up oxidation, or the molecular uptake of oxygen, can make beer taste “leathery, papery, damp cardboard-like.”
Here’s when the tale is tainted with other misunderstandings. “It’s often assumed that temperature cycling ‘skunks’ beer,” Mori says. Heat-oxidized beer, on the other hand, isn’t “skunked.” Sure, it’s papery and stale, but it’s far from “skunky,” a term used to describe the pungent odor of skunk spray.
The term “skunky” refers to the off-aroma created by beer that has been lightstruck or exposed to bright light rather than heat.
According to the Oxford Companion to Beer, “certain compounds in hops are light-sensitive, and when exposed to strong light, a photo-oxidation reaction occurs, producing the intensely flavor-active compound 3-methyl-2-butene-1-thiol (MBT)…[the smell of which] resembles that of the notoriously malodorous defense spray deployed by skunks.”
You can read the chemistry behind beer flavor here.
Some misconceptions about beer
- All beers are dehydrating in the same way
- Dark beers are all heavy
All beers are dehydrating in the same way
According to Naresh Rao, DO, a sports medicine specialist in New York City, beer, like all alcohol, is a diuretic. It inhibits a key urine-regulating hormone, causing your kidneys to excrete more water than they would after a non-alcoholic beverage.
Drinking will make it tougher for you to retain the fluids you take in if you’re already dehydrated after a workout or race, says Ben Desbrow, Ph.D., an associate professor at Griffith University in Queensland, Australia. Those who drank enough normal beer to replenish one and a half times the fluid they lost after an hour of riding nonetheless ended up dehydrated in one of his studies.
If you must have a beer after your workout, choose one with an ABV of less than 4%. You can also go for a high-sodium beer like Avery Brewing Company’s Go Play IPA or Sufferfest’s FKT. Yes, they both have a 5.5 percent alcohol by volume (ABV), but studies show that higher salt content makes them less dehydrating.
Dark beers are all heavy
You’ve been avoiding black beers because of their strength, but you’ve been misinformed. “People automatically feel they are heavier,” says Hallie Beaune, a spokeswoman for Allagash Brewing Company and author of The Naked Pint: An Unadulterated Guide to Craft Beer.
“I suspect it’s the pub’s link with Guinness, which pitches itself as creamy and even meal-like. Many people feel all dark beers are the same because it’s their first, but dark beers are only dark due to the roast level of the malt used in the brew.”
Other FAQs about Beer that you may be interested in.
In this brief guide, we answered the question “Can you re-chill beer” with an in-depth analysis of can you re-chill beer. Moreover, we also have a brief discussion about some misconceptions about beer.