“Craft beer offers a distinctive flavor experience whatever your preference, there’s a craft beer for you.”
Why choose craft beer?
- Unique and varied flavors
- Quality
- Innovation
Craft beer has experienced a global boom driven by three key pillars: flavor, quality, and innovation. Unlike industrial beers, craft beers stand out for their unique and complex flavors, their use of high-quality ingredients (such as select hops, specialty malts, and even fruits), and their willingness to experiment with techniques and recipes.
According to forecasts, the global craft beer market will grow at a compound annual growth rate (CAGR) of 9% over the next five years, rising from 6.5 billion liters in 2024 to over 10 billion in 2029. This growth presents new preservation challenges, especially for beers that typically avoid thermal pasteurization to preserve their freshness.
The limitations of thermal pasteurization
While traditional pasteurization is effective at controlling microbial growth, it can also cause undesirable changes in the sensory properties of beer: loss of freshness, changes in bitterness and color, and even the appearance of “oxidized” or “stale” flavors.
Aware of these effects, many craft breweries choose not to pasteurize their products. However, this may compromise microbiological stability and limit their commercial shelf life.
Differences between pasteurized beer and beer processed with HPP:
HPP as an alternative to thermal processing
High Pressure Processing (HPP) emerges as a nonthermal alternative for the microbiological stabilization of craft beer. Unlike heat, HPP does not alter the volatile compounds responsible for aroma and flavor. In sensory tests conducted by Hiperbaric, beers treated with HPP retained a virtually identical profile to untreated samples.
To assess the actual impact of HPP, the Hiperbaric applications team analyzed two craft beer styles:
- IPA (Indian Pale Ale) with 4.5% alcohol, characterized by its intense hoppy profile.
- Alcohol-free Blonde Ale, with less than 0.7% alcohol.
Both were packaged in 20-liter kegs, processed at 6,000 bar for 3 minutes, and stored at 4 °C for 90 days. They were compared to untreated control samples.
The results were conclusive:
- In the IPA, HPP reduced the total aerobic bacteria count by 3.1 log, remaining stable over the 90 days.
- In the Blonde Ale, the reduction was 5.8 log.
- In both cases, significant reductions in lactic acid bacteria, yeasts, and molds were also observed.
In addition, a triangulated sensory test was conducted with 62 panelists on day 0: 97% could not tell the difference between treated and untreated beers. In subsequent preference tests (days 45 and 90), no significant differences were found between the samples.
HPP as an ally of the craft brewer
This study confirms that HPP is an effective tool for microbiologically stabilizing craft beer without altering its flavor, aroma, or appearance. By eliminating the need for heat or chemical preservatives, HPP allows craft producers to preserve the essence of their beers while expanding their distribution and shelf life.
Ultimately, HPP represents an innovative solution that respects product quality, opening up new possibilities for growth and internationalization in the craft beer sector.
If you’re interested in learning more about craft beer and HPP, click the following link.
