As an experienced sommelier and brewer, I can confidently say that kegs can indeed go bad in a kegerator if not stored properly. However, the length of time it takes for a keg to go bad can vary depending on several factors, including the style of beer and whether it is pasteurized or not.
When it comes to pasteurized beers, which have undergone a heating process to kill off any bacteria or yeast, they generally have a longer shelf life. These beers can stay fresh in a keg for about three to six months if stored correctly. It's important to note that even though pasteurization helps prolong the beer's freshness, it does not mean it will last indefinitely. Over time, the flavors and aromas of the beer can still change and deteriorate.
On the other hand, non-pasteurized beers, sometimes referred to as “craft” or “unfiltered” beers, have a shorter shelf life. These beers contain live yeast and bacteria, which contribute to their unique flavors and characteristics. However, this also means that they are more susceptible to spoilage. In a kegerator, you can expect non-pasteurized beers to stay fresh for approximately two months. After this time, the beer may start to develop off flavors or become sour.
It's crucial to store kegs properly in a kegerator to maximize their freshness and prevent them from going bad prematurely. Here are a few tips to ensure optimal storage conditions:
1. Temperature control: Maintain a consistent temperature between 36-40°F (2-4°C) in the kegerator. Fluctuations in temperature can accelerate the aging process and negatively impact the beer's quality.
2. Cleanliness: Regularly clean and sanitize the kegerator and all associated equipment, such as taps and lines, to prevent the growth of bacteria or mold. This will help maintain the beer's freshness and prevent off flavors.
3. Pressure regulation: Keep the keg at the recommended pressure for the specific beer style. Too much pressure can cause overcarbonation, leading to off flavors, while too little pressure can result in flat beer.
4. Limited exposure to oxygen: Minimize the beer's exposure to oxygen by properly sealing the keg and purging any excess air before tapping. Oxygen can quickly degrade the beer's flavors and lead to oxidation.
5. Rotation: If you have multiple kegs, it's a good practice to rotate them regularly. This ensures that older kegs are consumed first, reducing the risk of the beer going bad before it is enjoyed.
Personal experience has taught me the importance of proper keg storage. I once stored a non-pasteurized keg in a kegerator for more than two months, and the beer started to develop a slightly sour taste. It was still drinkable, but the flavors were not as fresh and vibrant as when it was first tapped. This experience reinforced the significance of adhering to proper storage guidelines to maintain the quality of the beer.
Kegs can go bad in a kegerator if not stored correctly. Pasteurized beers generally have a longer shelf life, lasting around three to six months, while non-pasteurized beers typically remain fresh for approximately two months. Following proper storage practices, such as temperature control, cleanliness, pressure regulation, limited exposure to oxygen, and rotation, will help ensure that your kegged beer stays fresh and enjoyable for as long as possible.