Coors, one of the most iconic American beer brands, has an interesting history when it comes to pasteurization. In 1959, Coors made a significant move in the brewing industry by becoming the first American brewer to use an all-aluminum two-piece beverage can. This innovation not only revolutionized packaging but also showcased Coors' commitment to staying at the forefront of brewing technology.
Around the same time, Coors made another bold decision by abandoning pasteurization in their brewing process. Pasteurization is a method of heat treatment that kills bacteria and yeast in beer, ensuring its stability and extending its shelf life. Instead of pasteurization, Coors opted to use sterile filtration to stabilize their beer.
Sterile filtration involves passing the beer through a membrane that traps any microorganisms present, effectively removing them from the final product. This process is considered an alternative to pasteurization and has gained popularity among some brewers due to its ability to preserve the beer's flavor profile.
The decision to switch to sterile filtration instead of pasteurization was likely driven by Coors' commitment to producing the freshest and highest-quality beer possible. Pasteurization can alter the taste and aroma of beer, leading to a loss of the delicate nuances that brewers work hard to achieve. By utilizing sterile filtration, Coors could maintain the integrity of their beer while still achieving the desired stability.
It's important to note that while Coors abandoned pasteurization for their flagship beers, they may still employ it for certain specialty or limited edition brews. Pasteurization can be a useful tool for extending the shelf life of beers that are intended to be stored for longer periods or shipped to distant markets.
As a sommelier and brewer, I have had the opportunity to taste Coors beers both pasteurized and sterile filtered. While both processes aim to achieve stability, I have noticed that the sterile filtered versions tend to have a fresher and crisper taste, with the flavors being more pronounced. The absence of pasteurization allows the beer to retain more of its original character, resulting in a more enjoyable drinking experience.
Coors made a significant shift in the brewing industry in 1959 by adopting the use of all-aluminum cans and abandoning pasteurization in favor of sterile filtration. This decision showcased their commitment to innovation and quality. While Coors beers are generally not pasteurized, it's important to consider that certain specialty brews may still undergo the pasteurization process. Ultimately, the use of sterile filtration allows Coors to deliver a beer that retains its freshness and flavor while ensuring stability.