As a sommelier and brewer, I have encountered and tasted a wide variety of beers from around the world. When it comes to pasteurization, it is important to note that not all beers undergo this process. Pasteurization is primarily used for certain types of beers, such as those that are mass-produced and intended for longer shelf life or those that are exported over long distances.
One category of beers that is commonly pasteurized is the keg beer brewed and packaged outside the U.S., also known as import beers. These beers often go through heat pasteurization during the packaging process. This involves heating the beer to a specific temperature for a certain period of time to eliminate any bacteria or microorganisms that could potentially spoil the beer.
Heat pasteurization has its benefits, as it helps to extend the shelf life of beer and ensure its stability during transportation. It kills off any unwanted bacteria or yeast cells that could cause fermentation or spoilage, thus preserving the beer's flavor and quality. This is particularly important for import beers, as they may undergo a longer journey and storage before reaching the consumer.
However, it is worth mentioning that not all imported beers are pasteurized. Some craft breweries that focus on producing small-batch, artisanal beers may choose to forego pasteurization in order to preserve the natural flavors and characteristics of their brews. These beers are often referred to as “unpasteurized” or “live” beers, as they may still contain active yeast cells and continue to ferment and evolve over time.
It is also important to note that pasteurization does not necessarily indicate a lower quality beer. While some beer enthusiasts argue that pasteurization can strip away subtle flavors and aromas, it can also help to maintain consistency and prevent off-flavors from developing. Ultimately, the decision to pasteurize or not depends on the specific goals and brewing practices of each individual brewery.
In my personal experience, I have tried both pasteurized and unpasteurized beers and have enjoyed them in different ways. Pasteurized import beers often exhibit a clean and stable profile, with a longer shelf life that allows them to be enjoyed even months after their production. On the other hand, unpasteurized craft beers can offer a more dynamic and evolving drinking experience, with unique flavors and aromas that change over time.
To summarize, most keg beers brewed and packaged outside the U.S. (import beers) undergo heat pasteurization during packaging. This process helps to eliminate bacteria and microorganisms that could spoil the beer, ensuring its stability and longer shelf life. However, it is important to note that not all imported beers are pasteurized, as some craft breweries choose to preserve the natural characteristics of their brews by skipping this process. Ultimately, the decision to pasteurize or not depends on the specific goals and brewing practices of each brewery.