First time poster.
I'm brewing a type of unhopped/unfiltered millet/corn based beer inspired by a similar homebrew made by the tribes in the hills of eastern Nepal (sort of a modern brewing technique version of jaard/tongba). In Nepal the grains are fermented 'dry' (well, moist) and then boiling water is poured onto the grains to steep out the alcohol at the time of drinking. Those 'dry' fermented grains have a 3-9 month time window. That's not how I'm doing it - I used a more traditional beer-making strategy, with no hops.
I've reached the end of fermentation, and am about to bottle it (which is not what you would do in Nepal, but so be it).
My question is around what I can do to best manage the shelf-life of this unhopped beverage, since it contains no herbs/preservatives in it. Will refrigerating it post-bottling help? Is there something else I can do that might help maintain it's shelf life?