{"id":64619,"date":"2025-06-24T12:34:49","date_gmt":"2025-06-24T10:34:49","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=64619"},"modified":"2025-07-15T16:59:54","modified_gmt":"2025-07-15T14:59:54","slug":"the-role-of-hpp-in-craft-beer-preservation-without-compromising-flavor","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/the-role-of-hpp-in-craft-beer-preservation-without-compromising-flavor\/","title":{"rendered":"THE ROLE OF HPP IN CRAFT BEER: PRESERVATION WITHOUT COMPROMISING FLAVOR"},"content":{"rendered":"<div class=\"avatar-container ng-tns-c2608606532-122 ng-trigger ng-trigger-scaleDown\"><strong><span style=\"font-size: 16px;\">The craft beer market is experiencing remarkable global growth, driven by the search for unique flavors, high quality, and innovation. However, this growth presents challenges in terms of preservation, as traditional thermal pasteurization, while effective against microorganisms, can alter the sensory properties of beer. In response to this, high-pressure processing (HPP) is emerging as a non-thermal alternative that allows for microbiological stabilization without compromising the flavor, aroma, and appearance of beer, opening up new opportunities for its distribution and shelf life.<\/span><\/strong><\/div>\n<div class=\"avatar_spinner_animation ng-tns-c2608606532-122 ng-star-inserted\">\n<div class=\"avatar_spinner_animation ng-tns-c2608606532-122 ng-star-inserted\"><\/div>\n<\/div>\n<p><img decoding=\"async\" loading=\"lazy\" class=\" wp-image-64608 aligncenter\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-300x204.png\" alt=\"\" width=\"660\" height=\"449\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-300x204.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-1024x698.png 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-768x523.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-630x429.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-420x286.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-840x572.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1-315x215.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-1.png 1102w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/p>\n<div class=\"avatar-container ng-tns-c2608606532-122 ng-trigger ng-trigger-scaleDown\"><\/div>\n<p data-start=\"337\" data-end=\"684\"><strong>Craft beer<\/strong> has experienced <strong>a global boom<\/strong> driven by three key pillars: <strong>flavor, quality, and innovation.<\/strong> 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.<\/p>\n<p data-start=\"686\" data-end=\"1031\">According to forecasts, <strong>the global craft beer market<\/strong> will grow at a compound <strong>annual growth rate (CAGR) of 9%<\/strong> 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.<\/p>\n<h2 data-start=\"1033\" data-end=\"1078\"><strong data-start=\"1033\" data-end=\"1078\">The limitations of thermal pasteurization<\/strong><\/h2>\n<p data-start=\"1080\" data-end=\"1341\">While <strong><a href=\"https:\/\/www.sciencedirect.com\/topics\/food-science\/pasteurization\">traditional pasteurization<\/a><\/strong> 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 \u201coxidized\u201d or \u201cstale\u201d flavors.<\/p>\n<p data-start=\"1343\" data-end=\"1522\">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.<\/p>\n<h2 data-start=\"1524\" data-end=\"1680\"><strong data-start=\"1524\" data-end=\"1593\">Differences between pasteurized beer and beer processed with HPP:<\/strong><\/h2>\n<figure id=\"attachment_64587\" aria-describedby=\"caption-attachment-64587\" style=\"width: 690px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-64587 \" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-300x140.png\" alt=\"\" width=\"690\" height=\"322\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-300x140.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-1024x476.png 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-768x357.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-1536x715.png 1536w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-2048x953.png 2048w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-1260x586.png 1260w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-630x293.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-420x195.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-840x391.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Captura-de-pantalla-2025-06-24-104141-e1750754659369-315x147.png 315w\" sizes=\"(max-width: 690px) 100vw, 690px\" \/><figcaption id=\"caption-attachment-64587\" class=\"wp-caption-text\">Source: Yin, H., et al. Journal of the Institute of Brewing 122.3 (2016): 462-467.<\/figcaption><\/figure>\n<h2 data-start=\"1682\" data-end=\"1729\"><strong data-start=\"1682\" data-end=\"1729\">HPP as an alternative to thermal processing<\/strong><\/h2>\n<p data-start=\"1731\" data-end=\"2065\"><a href=\"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/what-is-hpp\/\"><strong>High Pressure Processing (HPP)<\/strong><\/a> emerges <strong>as a nonthermal alternative<\/strong> for the microbiological stabilization of craft beer. Unlike heat,<strong> HPP<\/strong> does not alter the volatile compounds responsible for aroma and flavor. In sensory tests conducted by <strong>Hiperbaric<\/strong>, beers treated with HPP retained a virtually identical profile to untreated samples.<\/p>\n<p data-start=\"2067\" data-end=\"2167\">To assess the actual impact of HPP, the Hiperbaric applications team analyzed two craft beer styles:<\/p>\n<ul>\n<li data-start=\"2171\" data-end=\"2257\"><strong>IPA (Indian Pale Ale)<\/strong> with 4.5% alcohol, characterized by its intense hoppy profile.<\/li>\n<li data-start=\"2260\" data-end=\"2313\"><strong>Alcohol-free Blonde<\/strong> <strong>Ale<\/strong>, with less than 0.7% alcohol.<\/li>\n<\/ul>\n<p data-start=\"2315\" data-end=\"2470\">Both were packaged in 20-liter kegs, processed at 6,000 bar for 3 minutes, and stored at 4\u202f\u00b0C for 90 days. They were compared to untreated control samples.<\/p>\n<p data-start=\"2472\" data-end=\"2504\"><strong data-start=\"2472\" data-end=\"2504\">The results were conclusive:<\/strong><\/p>\n<ul>\n<li data-start=\"2508\" data-end=\"2613\">In the IPA, <strong>HPP reduced the total aerobic bacteria<\/strong> count by 3.1 log, remaining stable over the 90 days.<\/li>\n<li data-start=\"2616\" data-end=\"2663\">In the Blonde Ale, the reduction was 5.8 log.<\/li>\n<li data-start=\"2666\" data-end=\"2766\">In both cases, s<strong>ignificant reductions in lactic acid bacteria, yeasts, and molds were also observed.<\/strong><\/li>\n<\/ul>\n<p data-start=\"2768\" data-end=\"3029\">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.<\/p>\n<h2 data-start=\"3031\" data-end=\"3069\"><strong data-start=\"3031\" data-end=\"3069\">HPP as an ally of the craft brewer<img decoding=\"async\" loading=\"lazy\" class=\" wp-image-64613 alignright\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-300x202.png\" alt=\"\" width=\"337\" height=\"227\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-300x202.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-1024x690.png 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-768x518.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-630x425.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-420x283.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-840x566.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2-315x212.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2025\/06\/Untitled-design-2.png 1092w\" sizes=\"(max-width: 337px) 100vw, 337px\" \/><\/strong><\/h2>\n<p data-start=\"3071\" data-end=\"3393\">This study confirms that <strong>HPP<\/strong> is an <strong>effective tool<\/strong> 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.<\/p>\n<p data-start=\"3395\" data-end=\"3566\">Ultimately,<strong> HPP represents an innovative solution that respects product quality<\/strong>, opening up new possibilities for growth and internationalization in the craft beer sector.<\/p>\n<p data-start=\"3568\" data-end=\"3659\"><strong>If you are interested in learning more about craft beer and high pressure processing, click on the following link to watch the video on \u201cHPP for Craft Beer: Enhancing Flavor, Shelf-Life &amp; Brewing Innovation\u201d <\/strong>during HPP Innovation Week, presented by Dr. Rui Queiros.<\/p>\n<div class=\"vamtam-video-frame\"><iframe loading=\"lazy\" title=\"HPP for Craft Beer: Enhancing Flavor, Shelf-Life &amp; Brewing Innovation\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/2r2fMnQNEzI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The craft beer market is experiencing remarkable global growth, driven by the search for unique flavors, high quality, and innovation. However, this growth presents challenges in terms of preservation, as traditional thermal pasteurization, while effective against microorganisms, can alter the sensory properties of beer. In response to this, high-pressure processing (HPP) is emerging as a&#8230;<\/p>\n","protected":false},"author":7,"featured_media":64569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[253,302,269],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>THE ROLE OF HPP IN CRAFT BEER: PRESERVATION WITHOUT COMPROMISING FLAVOR - Hiperbaric<\/title>\n<meta name=\"description\" content=\"High Pressure Processing (HPP) emerges as a nonthermal alternative for the microbiological stabilization of craft beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/the-role-of-hpp-in-craft-beer-preservation-without-compromising-flavor\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE ROLE OF HPP IN CRAFT BEER: PRESERVATION WITHOUT COMPROMISING FLAVOR - 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