There is nothing so certain as change in the world of the flavor of alcoholic beverages. When it comes to spirits it is very much the case that the storage of the product is beneficial in terms of story line (and bottom line). In the case of beer there are a relatively few that achieve enhanced character upon storage, examples being barley wines and products aged in wood. Most beers are never better than when they are first packaged. The chemistry of the storage of these products will be addressed.

Key note address: The ageing of beer and spirits

2019 Fall National Meeting

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