Have you ever wondered why beer bottles are dark? Typically bottles that contain alcohol are green to black in color. Let’s see why.
We all know that bottles of wine and beer I’m always dark colored. Not all, however, are aware of the reasons why they are this color. This may be a revelation to those who have never noticed it before, but in reality the choice of color of the bottles is dictated by precise criteria to protect the beer and ensure its conservation. This selection is not random, but is due to one specific motivation.
Why are beer bottles dark?
If there was no bottle with a dark color, alcohol that is heat sensitive it would not be protected and the flavor of the drink, if exposed to sunlight could be compromised, even for a short time during its transport and sorting.
Dark beer bottles – wineandfoodtour.it
So the color of the bottles is dark for preserve the taste both wine and beer.
Beer bottling process
After the beer has finished fermenting, the brewing begins bottling and distribution process. However, before doing this, there are some preliminary steps that we need to follow. First, you need to check that the fermentation is complete by taking regular density samples of the beer.
When the samples will show a stable density, this means that the fermentation is over. To complete the packaging, we must obtain the prepared containers, i.e. sanitized and sanitized. It can take place by discharging from the tank gravity fermentationin home brews or more often through a pumping system in the case of industrial beers. The transfer lines must also be sterilized, as well as the drapes and all the necessary equipment.
Bottling of top fermented beers such as Ale
Usually, after being bottled, the beer begins an aging period that extends over several weeks. At the end of the characterization phase, the yeast consumes the entire amount of sweetener present in the wort, promoting the creation of alcohol and carbon dioxide. In this phase there are also heat emissions due to chemical reactions.
Ale beer bottling – wineandfoodtour.it
The preparation of Ale beers involves the use of sugar during bottling: if the beer is bottled in glass bottlesa little sugar will be added before pouring it. The yeast then carries out a second fermentation inside the container.
The important thing is the amount of carbon dioxide needed to produce beer foam. In some situations it is necessary to add more yeast to complete the process, but care must be taken that the amount of gas is not too high or too low, otherwise there is a risk of container explosions. Usually, the amount of dextrose to add is 6-7 grams per liter maximum.
After having bottled the beer, the containers are immersed in hot water at a high temperature, which reaches 65 – 70 ºC, in order to eliminate germsthose responsible for any contamination.
This practice is known as pasteurization. In fact, all lager beers produced industrially and sold in supermarkets are subjected to this process to guarantee long conservation and to be able to be consumed even months after bottling.
Thanks to the right conditions storage, temperature and brightness, these beers can be enjoyed even a year after purchase, keeping all their organoleptic characteristics intact.
