Abstract
Freezing and thawing do not of themselves appear to influence haze potentialities or flavour of beer, though there is some loss of gas. Storage of concentrates may lead to the production of haze, sediment and a vinous flavour, though the diluted products fine satisfactorily and loss of body can be compensated for by addition of dextrin and peptone, whilst addition of appropriate amounts of hop-resin concentrate and of hop oil may also be useful. In general, storage of concentrates at 0–15° C. gives best results. With whole beers maintained in the frozen state, storage at −10–20° C. is satisfactory at least up to 18 months, though overfoaming may occur from rapidly-thawed containers. Since the solubilities of carbon dioxide in ice at −5° and at −20° C. are, respectively, 1/20 and 1/100 that in water at 0°C., high pressure may develop in frozen containers, re-establishment of equilibrium on thawing being slow.
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