Better living through chemistry: fresh(er) beer

Over on ZDnet’s Emerging Tech blog, there’s an article about some scientists in Venezuela who have discovered the chemical compounds that contribute to the “the decline in fresh flavor that occurs as beer ages”.

Secrets of a fresh beer

So the researchers tried to manipulate this Maillard reaction by adding the drug aminoguanidine and a chemical called 1,2-diaminobenzene (1,2-DAB) to the beer. “Over 105 days they detected the appearance of 11 different alpha-dicarbonyls, some of which increased in concentration continuously as the beer aged. This left the team wondering if these highly reactive alpha-dicarbonyls were the ones involved in forming the off-flavours, and what compounds were formed when they reacted with the rest of the beer.”

Of course, they only tested this on a pilsner, and they don’t quite know what’s going on. Obviously, no one is thinking about cellaring beer or even anything “bigger” than a ubiquitous light lager.

Frankly, I’d rather try to stick to actually fresh beer than to have something loaded with chemicals. No preservatives in my beer, thankyouverymuch.