Enthusiastic friends of beer rely on a "freshly tapped".For the house use, there are barrels with a volume of five liters( in the Rhineland »Pittermännchen«) or also so-called KEGs( English: barrel) with up to 20 liters contents. Proper tapping, however, will be practiced: neither beer nor carbonic acid may be lost. On the safe side and in the short term and for various tastes, you are prepared with a bottle of beer. The beer market is also dominated by favorable prices and good availability.
Whether it is in the barrel or in the bottle in the trade comes - beer is a pure natural product and therefore only a limited durability;in sealed containers for up to six months. The older a beer becomes, the more it changes in taste.
The ideal storage space for beer drums or plastic crates with bottles is a dark cellar with a stable room temperature between four and seven degrees Celsius. Canned beer can be stored longer. This was stabilized and pasteurized before filling and is thus also less sensitive to temperature fluctuations. The minimum shelf-life date( MHD) on the respective packaging indicates when the consumption of beer is possible without loss of quality or impairment. Signs of loss of quality are of a delicate taste, musty flavor or even little carbonic acid.
The optimal drinking temperature is five to eight, but maximum ten degrees. In the freezer, beer definitely has nothing to look for - not even for last minute cooling. Beer is best cooled in the fridge. For an excursion or transport, the bottles or cans are wrapped in newspaper paper. This keeps the hopped cool for a long time. For the big party there is nothing to prevent the bathtub from being filled with cold water and ice and keeping the bottles cool.
If you want to enjoy your gersten juice from the glass, you should take some time to pour. Only when the beverage is allowed to flow evenly from the taps or the bottles into the slightly inclined glass, a bright layer of quite firm and stable foam forms - the popular crown.(Eva Neumann, aid)