Handling beer at retail is the final step in delivering a great experience. Whether you’re a brewery, bottle shop or grocery store, the same sets of guidelines apply for preserving precious craft beer quality as it sits there in packaging waiting to be sold. It’s, of course, not as simple as throwing a bunch of sixers and cases on the shelf. Quality beer is stored cold. The optimal temperature is below 4 degree Celsius. Temperatures above 10 degrees Celsius will start to produce aged beer flavors and staling.
Check those date codes. Make sure you look at those born on or best buy dates on the packaging. Retailers should be practicing stock rotation, selling older products first or — and this is tough one — removing beer from the shelves that doesn’t meet that best buy date or brand’s standards. There’s lots more insights in the excellent video above, released by the Brewers Association, a trade org representing small indie breweries. Minimizing exposure to light. Cleaning draft lines every two weeks. Watch above.
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