Talking about botttles here.
Its common knowledge that the hop profile fades when comparing a freshly bottled beer to one that has undergone extended aging. Assuming a tight seal between cap and bottle, proper storage temp and away from light sources, where does it go? Seems like after pressure develops, flavors/aroma would be under pressure and not escape (in a meaningful way) into the minimal headspace in a bottle, nor would the yeast be as active, as to act as a vector for hop degradation. Appears to be the case when a beer is either filtered or unfiltered.
But we all know it does happen.
Can anyone provide any articles/ideas of what happens to the hop profile? Guesses are fine, but factual info would be greatly appreciated.
Thanks in advance and Na Zdrowie! :rockin:
Its common knowledge that the hop profile fades when comparing a freshly bottled beer to one that has undergone extended aging. Assuming a tight seal between cap and bottle, proper storage temp and away from light sources, where does it go? Seems like after pressure develops, flavors/aroma would be under pressure and not escape (in a meaningful way) into the minimal headspace in a bottle, nor would the yeast be as active, as to act as a vector for hop degradation. Appears to be the case when a beer is either filtered or unfiltered.
But we all know it does happen.
Can anyone provide any articles/ideas of what happens to the hop profile? Guesses are fine, but factual info would be greatly appreciated.
Thanks in advance and Na Zdrowie! :rockin: