This practical guide shows how to store beer correctly, which mistakes to avoid, and how storage needs can differ depending on the type of beer.

We also provide insight into professional storage practices in breweries – including modern fermentation and storage tank technology.

Beer is a delicate natural product. Its shelf life, flavour, and freshness are heavily influenced by external factors such as temperature, light, and movement. Even if the best-before date is observed, improper storage can compromise its quality – while careful storage helps preserve its enjoyment for longer.

The best-before date on the bottle is only a guideline. In reality, the actual shelf life depends largely on the following factors:

They are clearly filtered, contain little yeast, and are less sensitive – yet the same basic rules still apply.

These beers are often unfiltered and contain active yeast. Therefore, they should be kept as cool as possible and consumed promptly.

Unfiltered, naturally cloudy with active secondary fermentation – light, heat or oxygen can severely affect its quality.

Beer freezes quickly, which can cause the bottle to burst or lead to flavour loss due to thermal shock. Excessive foaming when opened is also common – a clear sign of diminished quality.

Place the beer bottles in a bucket filled with cold water, ice cubes, and 2–3 tablespoons of salt. The salt lowers the freezing point – the beer will be perfectly chilled in 10–15 minutes.

Special sleeves from the freezer provide even cooling that preserves the aroma – ideal for chilling individual bottles.

Wrap the bottle in a damp paper towel and place it in the freezer for no more than 10 minutes. The water evaporates and draws heat from the beer – don’t forget to set a timer!

While temperature, light, and stillness are key when storing beer at home, breweries follow even stricter requirements. A look behind the scenes reveals how professionally the process is handled – from fermentation to bottling.

In the storage cellar or fermentation and maturation cellar, a general distinction is made between the main fermentation phase and the lagering or maturation phase.

Once the wort has been cooled to pitching temperature, aerated, and the yeast added, the sugars in the wort begin to convert into alcohol and carbon dioxide.

During this transformation, enzymes are produced that break down the sugar molecules into their basic components, mainly glucose and fructose. These sugars are then metabolised by the yeast and converted into alcohol and carbon dioxide.

All of this takes place at slightly lower temperatures than during active fermentation. This phase lasts between 5 and 10 days.

In the lagering tank, natural carbon dioxide continues to form, which, due to the higher tank pressure, leads to saturation. This results in foam formation, changes in flavour, and the development of various aromas.

This continuation of the cold process is known as the lagering phase and lasts around 2 to 5 weeks, depending on the type of beer and your patience. The result of all this effort must be carefully preserved.

Then a decision must be made about what to do with the beer. It can be consumed immediately, tapped directly from a pressurised tank, which—like the fermentation and lagering tanks—is insulated and properly cooled.

So what needs to be done if the beer is to be delivered elsewhere – for example, in bottles or kegs?

Unfiltered and naturally cloudy beer has many enemies. It starts with microorganisms that have no place in beer – clean working practices are absolutely essential. Another enemy is UV light, which breaks down plant-based proteins, making protection from UV exposure crucial.

In the case of beer bottles, brown glass absorbs a large portion of UV light. Temperatures higher than the final storage temperature can also harm the beer. Oxygen present in the beer after the main fermentation can render it undrinkable.

Practically all threats to unfiltered beer can be tackled relatively easily.

Filtering down to 10 microns removes the yeast, and further filtration can eliminate proteins as well – but one shouldn’t overdo it, or the beer will end up tasting just like mass-produced industrial beers.

To protect beer from excessively high ambient temperatures, it would need to be pasteurised – but this process alters the flavour, usually not for the better. It’s also worth noting that beer ages, and pasteurised beer ages more slowly. Beers that are over-filtered, pasteurised, and filled with additives last the longest – but they no longer taste like real beer.

In summary, beer is best stored in a dark, cool place with no exposure to oxygen – and should be consumed within a reasonable time.

A few simple steps make all the difference:

Because good beer deserves proper storage – and with just a few simple steps, its flavour stays just as it was intended.

Planning your next step towards owning your own brewery?

 

To heat a liquid, you need a heating surface, which must have a higher temperature in order to transfer the heat to the liquid.

There are two important issues: the temperature difference between the heating surface and the liquid and the size of the heating surface. The greater the temperature difference, the more heat can be transferred, and the larger the heating surface, the more can be transferred.

But there is also a third factor: the dynamic factor of the liquid to be heated, i.e. whether it is in motion or not. A liquid at rest has a high heat accumulation on the heating surface and transfers this heat only slowly to zones further away.

This is where the coefficient of thermal conductivity and viscosity would come into play, but let’s leave that aside, otherwise it will get too complicated.

If the factors of heating surface temperature, heating surface size and dynamic factor are unfavourably correlated, i.e. the heating surface temperature is too high in relation to the liquid temperature, the heating surface is too small and the liquid is at rest, then tiny solids in the wort will adhere to the heating surface, forming a film that builds up ever faster and eventually can no longer be removed with CIP cleaning.

This complicated explanation can also be described as “soup burns”.

With water there is also a deposit along the heating surface, usually it is the limescale in the water, but never as intense as with wort.

With mash, however, the dynamic factor plays a major role; a resting mash will burn very quickly once the boiling temperature has been reached.

Directly fired kettles are an absolute no-go, as the heating surface is too small and the temperature too high and drag chains mounted on the agitator to scrub away burnt mash are no help.

Another no-go are electric heating elements in direct contact with mash or wort.

The larger the heating surface and the smaller the temperature difference between the heating surface temperature and the liquid while simultaneously mixing the liquid, the less fouling will occur.

On the subject of mixing with an agitator, there are numerous scientific papers on the design of a perfect agitator blade.

SALM doesn’t have heated kettles. SALM has an external mash and wort boiler, optionally heated by a gas burner, by steam or thermoelectrically.

The brewing product is circulated between the kettle and the boiler with the aid of a special pump, whereby only a spiral-shaped tube (in case of the fired version) or a coaxial tube is used. The speed is set so that the wall flow corresponds to the flow in the tube axis.

During the subsequent brew, the husks of the mash polish the tube wall, thus keeping it clean. Furthermore, the heat supply is set in a way to prevent overheating and the temperature difference between the liquid inlet and outlet never exceeds 4.5°C.

Discover SALM’s smart brewing technology: our external boiler systems for maximum efficiency and hygiene in the brewing process.

Contact SALM for a non-binding consultation and find out how to optimize your brewing process and brew at the highest level.

Craft beer is more than just a trend—it’s a movement that inspires people all over the world. People who love beer often dream of perfecting their own recipe, creating special flavours and sharing their beer with others. But what is the appeal of starting your own brewery?

For many, it is the idea of creating something of their own, a product with character and quality that stands out from industrial mass-produced goods. It’s about the art of brewing, the balance between tradition and innovation and the opportunity to experiment with new ingredients and brewing processes.

At the same time, a brewery is also an entrepreneurial adventure – from the initial idea to the first beer sold.

So before you take the first step, you should ask yourself:

The answers to these questions will determine many other decisions – from the choice of brewing equipment to the long-term business strategy.

It’s a big step from hobby brewer to professional beer producer. In addition to solid brewing skills, economic know-how and knowledge of operational processes are crucial.

The following steps are helpful for optimal preparation: attending specialist seminars and brewing courses, visiting existing breweries or studying specialist literature and technical documentation.

Salm offers its customers free training at its breweries in Vienna.

The location of your brewery is one of the most important decisions, as it influences production processes, storage capacities and logistics costs. A well-chosen location can significantly determine your success.

Important factors are:

Breweries with an attached restaurant, in particular, benefit from a location with a high visitor frequency. Those focussing on retail or online sales, on the other hand, should pay more attention to an efficient infrastructure and good delivery routes.

Setting up a brewery requires sound financial planning. The costs vary considerably depending on the size, technology, location and individual requirements. While small breweries can often start with a six-figure sum, larger production operations quickly require investments in the millions.

Important note: The following information is intended as a rough guide and may vary significantly depending on the supplier, location and technical requirements. Anyone considering starting a brewery should obtain detailed offers from brewing equipment manufacturers and financial consultants in advance.

An example of a microbrewery with a batch size of 5 hl could include the following basic costs:

However, actual costs may be higher or lower, depending on individual circumstances and technical requirements.

Financing options:

Many brewery founders rely on a combination of equity, bank loans and funding programmes. In Austria, there are various contact points, including the chamber of commerce (WKO) and regional funding centres, which offer financial support for start-ups.

In addition, some start-ups use crowdfunding platforms to cover initial production costs and build a community of supporters at the same time.

The costs of a brewery depend on various factors. Here are some of the most important items to consider:

A well-developed business plan is often a prerequisite for loans and subsidies.

Selling your own beer is at least as important as producing it. The best recipes and brewing technology of highest quality are useless if nobody knows the beer. Successful breweries rely on clear positioning and creative marketing.

Which distribution channels are suitable depends on the brewery’s concept:

ideal for breweries with their own tap room or tasting room

good possibility to establish a regular distribution network

via your own online shop or platforms such as beer subscription services

A well thought-out distribution concept ensures that the beer not only tastes good, but is also sold successfully.

Sustainable breweries rely on water recovery, energy-efficient brewing technologies and recycling concepts for by-products such as spent grains and yeast. These measures can not only save costs, but can also be a selling point for environmentally conscious consumers.

Starting a brewery is an exciting but also challenging undertaking. In addition to high-quality brewing equipment and economic know-how, a clear business strategy is crucial. With proper planning and a reliable partner, a successful start is guaranteed.

Get in touch now and take the first step towards your own brewery!

The information contained in this article is of a general nature and does not replace legal or tax advice. For specific questions about business registration, beer tax or legal requirements, please contact the relevant authorities or a specialised consultant

Detailed information on the commercial regulations for starting your own brewery in Austria can be found at the Austrian Federal Economic Chamber (WKO).

In Austria, private individuals are allowed to brew beer for personal consumption, but only up to a specific amount.

The regulations are straightforward yet essential: for private use, there is no tax obligation as long as the production is exclusively for personal consumption and not for sale.

In principle, yes – as long as you adhere to the quantity restrictions and do not sell the beer commercially.

Minors in Austria are not allowed to brew beer without adult supervision.

If the brewing goes beyond personal consumption, additional legal regulations apply.

A successful brewing experience starts with proper preparation and the right equipment.

Those who invest in high-quality components from the start not only save time and effort but also achieve better results in terms of taste and quality.

You will need:

If you plan to go beyond private consumption, several regulations apply. You will need:

Anyone looking to start a brewing business should gather detailed information and prepare professionally.

Join the craft beer community and learn from others.

Pay attention to temperature and hygiene to ensure beer quality.

Test your recipes in small quantities before scaling up production.

Regulations vary by country. In Germany, similar rules to Austria apply, while some U.S. states enforce stricter controls.

Understanding these legal differences can be helpful if you seek inspiration from abroad or wish to connect with homebrewers from other countries.

Brewing your own beer is a fascinating hobby that brings people together and offers countless creative possibilities. Whether for personal use or as a gift for friends and family – homebrewing is fun and rewards you with a truly unique taste experience.

Enjoy the joy of brewing and discover how simple ingredients can create something extraordinary.

Contact us to make your dream of brewing your own beer a reality.

The information in this article has been carefully researched and is intended for general informational purposes only. Please note that legal regulations may change.

We assume no liability for the accuracy, completeness, or timeliness of the content.

If you plan to brew or distribute beer beyond personal use, we recommend consulting the relevant authorities for up-to-date legal requirements.

For detailed information on commercial brewing regulations in Austria, please refer to the Austrian Economic Chamber (WKO) and the Federal Ministry of Finance (BMF).

One of the key factors influencing the price of a brewing system is the materials used, particularly stainless steel.

Many brewing systems from China are made with more affordable stainless steel, which may not always meet the same quality standards as the materials used in European or American systems.

Additionally, the processing of the stainless steel can differ. While the vessels may look similar at first glance, what is installed inside is crucial for the system’s service life and operational safety.

If Chinese manufacturers were to offer the same technology and quality as European or American producers, the price of the brewing system would increase significantly.

The major cost advantage of Chinese systems often lies in the use of simplified technology, which requires less innovation and research.

Two vessels may make up a brewing setup, but that doesn’t necessarily mean it’s a fully functional brew house.

Often, these systems lack the sophisticated technical components that ensure consistent beer quality.

Especially when considering purchasing a cheap brewing system, brewers should ensure that high-quality technical components are included to guarantee consistent beer quality.

High-quality technical components are essential for consistent beer quality.

While inexpensive brewing systems often lack these standards, Salm, with over 100 years of experience, guarantees systems that offer top quality, operational safety, and durability.

Another major factor contributing to the price difference is, of course, labour costs.

In China, wages for workers are considerably lower than in Europe or North America, which allows manufacturers to keep their production costs much lower.

However, while the price of a brewing system may seem more attractive, this doesn’t always correlate with the same level of quality as systems from other countries.

A prime example of innovation and quality is Salm, a company that has invested over 100 years in research and development to perfect brewing systems.

The result: technologies that ensure beer of highest quality. Salm not only guarantees excellent beer quality but also ensures that the brewing systems are durable and reliable.

Manufacturers with decades of experience provide a solid foundation for building successful breweries. In the brewing industry, much like in Formula 1 racing, it’s essential to work with the best materials and technology.

However, it’s not just about making the best beer.

Today, breweries also need to be able to produce beer in an energy-efficient and environmentally friendly manner.

Salm stopped using direct steam heating 40 years ago, opting for more efficient technologies. Today, we consume up to 67 % less energy and achieve a 90 % reduction in odour emissions with a unique system that is recognized worldwide.

This can be crucial for securing operating permits, as what a brewer may consider the typical beer smell can be perceived as a nuisance by nearby residents.

Another example of innovation is our hybrid system, which we patented at a time when energy savings weren’t yet a major concern.

This system enables breweries to operate with various heat sources, offering flexibility to adapt to future challenges.

With a Salm brewery, entrepreneurs can be confident that they’re well-equipped for the future.

The low prices of brewing systems from China are primarily due to lower labour costs and simplified technology.

However, for those who value high quality, operational safety, and sustainable production, it’s important to look beyond the price tag.

Salm, with more than 100 years of experience in brewing system technology, offers solutions that go far beyond the standard, ensuring that beer not only tastes great but is produced in an energy-efficient and environmentally friendly way.

Are you interested in brewing systems and want to learn more about how to ensure quality and sustainability?

Contact Salm for a non-binding consultation and discover how to optimize your brewing process and brew at the highest level.

The quality and harmony of the main ingredients are crucial to the final product. Each ingredient plays a specific role in the brewing process, influencing the flavour, aroma, and stability of the beer in various ways.

Water, comprising about 90% of beer, significantly influences both the taste and the brewing process.

The mineral content of water—particularly calcium, magnesium, and sulphates—affects enzyme activity during mashing. For example, calcium enhances enzyme activity and improves beer clarity.

Modern breweries often employ water treatment to achieve the ideal composition and optimise the pH for the brewing process.

Malt is not just a source of sugar; it also contributes to the beer’s colour and aroma through its roasting.

The degree of roasting determines the amount of fermentable sugars and non-fermentable components, which later define the beer’s body. Speciality malts like caramel or smoked malts can add unique flavours such as toffee or smokiness.

The enzymes in malt, such as amylases, are responsible for breaking down starch into sugars that are fermentable by yeast.

Hops contribute not only to bitterness but also to beer preservation, thanks to their antimicrobial properties.

Alpha acids in hops provide the characteristic bitterness, released through isomerisation during boiling. Different hop varieties introduce aromas of citrus, herbs, or flowers to the beer.

The timing and duration of hop additions play a decisive role in balancing bitterness and aroma.

Yeast is responsible for converting sugars into alcohol and carbon dioxide through a biochemical process known as alcoholic fermentation.

Hundreds of yeast strains produce different esters and alcohols depending on temperature and oxygen levels. These by-products often add fruity or spicy notes to the beer.

Top-fermenting yeasts (Saccharomyces cerevisiae) and bottom-fermenting yeasts (Saccharomyces pastorianus) react differently to environmental temperatures, significantly influencing flavour development.

The brewing process is a precise sequence of steps involving chemical and physical reactions.

Each step contributes to shaping the desired characteristics of the beer, from malt extraction to final bottling.

Modern techniques like vacuum distillation or reverse osmosis remove alcohol after fermentation without compromising flavour.

Vacuum distillation removes alcohol under reduced pressure and low temperatures, preserving aromas.
Reverse osmosis filters out water and alcohol while retaining flavour compounds.

Non-alcoholic beers often contain residual sugar, shortening shelf life. To counter this, breweries use pasteurisation or other stabilisation methods to maintain quality.

Several factors affect a beer’s final taste and colour. Alongside ingredients, chemical reactions during brewing play a key role in developing flavour and colour.

The beer’s colour is largely influenced by the Maillard reaction, which occurs during malt roasting. This non-enzymatic browning generates hundreds of flavour compounds responsible for roasted and caramel notes.

Beer’s aroma is shaped by various chemical reactions. Esters produced during fermentation provide fruity notes, while phenols add spicy aromas. Different hop oils, such as myrcene and humulene, also contribute to the complex aroma profile.

The success of brewing depends not only on ingredients but also on technology. Modern brewing equipment optimises the brewing process, ensuring top quality in every batch.

The beer brewing process is an art grounded in precise craftsmanship and deep science. Every ingredient and step impacts the quality and aroma of the final product. Modern breweries use advanced technologies to optimise the process and ensure consistent quality.

Are you interested in professional brewing equipment or want to learn more about beer production?

Contact us for a no-obligation consultation and find out how to optimise your brewing process.