Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale

This study evaluated the potential of High Pressure Processing (HPP) to improve the quality and shelf-life of beer in 20-L PET kegs. India Pale Ale (IPA) and Blonde Ale alcohol-free (AF) beers were either processed at 600 MPa for 3 min or kept unprocessed. Physicochemical parameters such as pH, color, bitterness, haze, and ethanol content were monitored over 90 days of storage at 4 °C or room temperature. Microbiological spoilage indicators including total aerobic bacteria, yeasts and molds, and lactic acid bacteria were evaluated. Analysis revealed minimal changes in the physical characteristics of both beers following HPP. Additionally, no significant differences in bitterness, color, haze, density, or extract between HPP and untreated samples were detected. Microbiological spoilage indicators were reduced to below the quantification level (