Unpasteurized beer is often considered better because it maintains its natural flavors and aromas, resulting in a fresher and tastier brew. As an expert sommelier and brewer, I can attest to the fact that rapid heating and chilling, which is part of the pasteurization process, can have a negative impact on the overall quality of the beer.
When beer undergoes pasteurization, it is heated to a high temperature to kill off any potential bacteria or microorganisms. While this may be beneficial for extending the beer's shelf life, it also has an unfortunate side effect. The heat can cause the delicate aromas in the beer to dissipate, resulting in a loss of complexity and depth of flavor. The beer can end up tasting somewhat “flat” as a result.
Additionally, the rapid temperature changes during the pasteurization process can also affect the structure of the beer. This can lead to a less enjoyable mouthfeel and overall drinking experience. The beer may feel less smooth and balanced, detracting from its overall quality.
On the other hand, unpasteurized beer maintains its natural flavors and aromas because it is not subjected to the same heating and chilling process. This allows the beer to retain its full range of aromatics, resulting in a more complex and enjoyable drinking experience. The flavors can be more vibrant, with a greater depth and character.
Personally, I have had the opportunity to taste both pasteurized and unpasteurized beers side by side, and the difference is quite noticeable. Unpasteurized beers often exhibit a liveliness and freshness that is lacking in their pasteurized counterparts. The aromas are more pronounced, and the flavors are more vibrant and well-rounded.
Furthermore, unpasteurized beers often showcase the specific yeast strains and fermentation characteristics more prominently. This can add unique and interesting nuances to the beer, elevating its overall quality and complexity.
It is important to note that unpasteurized beers do have a shorter shelf life compared to pasteurized ones. This is because they are not subjected to the same level of microbial control. However, this can be seen as an advantage as it encourages brewers to focus on producing beers with the highest quality and freshness.
The argument for unpasteurized beer being better lies in its ability to maintain the natural flavors and aromas that can be lost during the pasteurization process. Unpasteurized beers offer a fresher, tastier, and more complex drinking experience, allowing the true character of the beer to shine through.