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​Nonthermal Preservation of Beer: Sustainable Alternative for Thermal Pasteurization​

Abstract

Nonthermal preservation methods have gained traction in the brewing industry as sustainable alternatives to traditional thermal pasteurization techniques due to their ability to inactivate spoilage organisms and improve microbial safety while preserving the sensory qualities of beer. In this article, key nonthermal techniques, including high-pressure processing, pulsed electric fields, power ultrasound, and dense-phase CO₂ are investigated. The practical advantages of enhancing beer quality by maintaining key characteristics like aroma, color, flavor, foam stability, and lower energy consumption, as well as challenges and limitations like high equipment costs, potential for off-flavors, and scalability issues, are explored. Understanding the strengths and weaknesses of these methods is crucial for determining their feasibility in large-scale brewing operations.

Keywords: beer preservation, high-pressure processing, nonthermal pasteurization, pulsed electric fields, sustainable brewing techniques​