Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale

This study evaluated the potential of High Pressure Processing (HPP) to improve the quality and shelf-life of beer in 20-liter PET kegs. India Pale Ale (IPA) and Blonde Ale alcohol-free (AF) beers were either processed at 600 MPa for 3 min at room temperature or kept unprocessed. Physicochemical parameters such as pH, color, bitterness, haze, and ethanol content were monitored over 90 days of storage at 4 °C or room temperature. Microbiological spoilage indicators including total aerobic bacteria, yeasts and molds, and lactic acid bacteria were evaluated. Analysis revealed minimal changes in the physical characteristics of both beers following HPP. Additionally, no significant differences in bitterness, color, haze, density, or extract between HPP and untreated samples were detected. Microbiological spoilage indicators were reduced to below the quantification level (<25 CFU/ml). The results from similarity and preference tests indicated that HPP did not result in any notable variation of the sensory characteristics. This suggests that HPP can maintain the original flavor of beer while increasing its shelf-life during storage by inactivating microorganisms without adverse effects on key product attributes. The results of this study will be beneficial to industry professionals interested in understanding the benefits of HPP in beer production process.