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Unpasteurized beer: why it matters and how it's different
Unpasteurized is appearing more and more often on beer labels . For some, it is a sign of quality, for others it is just a marketing phrase, and many people do not know exactly what it means. However, it is one of the most important differences that affects the taste, aroma, shelf life and the way the beer should be stored and served . In this article, we explain what pasteurization is, why it is used and how unpasteurized beer differs from it.
What is beer pasteurization and why is it used at all?
Pasteurization is a heat treatment of beer that aims to destroy microorganisms that could spoil the beer or change its taste. The process is named after the French scientist Louis Pasteur, who in the second half of the 19th century described how to reduce unwanted microorganisms in beverages by heating.
Two basic methods are used in brewing:
● Tunnel pasteurization takes place only after the beer is bottled or canned, which pass through a tunnel with heated water.
● Short-term heating (SHT) takes place before bottling, when the beer flows through a device in which it is heated for a short time and then cooled again.
The main reason for pasteurization is to extend the shelf life . Pasteurized beer can be safely transported over long distances, stored for longer periods at higher temperatures, and sold in stores where no one particularly cares about ideal storage conditions. For large breweries that export to dozens of countries, it is a practical necessity. However, heat treatment can slightly affect the taste and aroma of beer, which is why unpasteurized beers have gained their supporters.
What does unpasteurized beer mean and how is it made?
Unpasteurized beer is beer that has not undergone any heat treatment after production is complete . After primary fermentation and aging, it is usually filtered and bottled directly without any heating.
This does not mean that purity and microbiological stability are not taken into account. On the contrary, the production of unpasteurized beer places higher demands on the hygiene of the entire operation , because there is no thermal step that would catch any deficiencies. Breweries therefore rely on several measures:
● Thorough filtration , often including microbiological filtration, which removes most microorganisms before bottling
● Sterile bottling lines and thorough cleaning of all equipment through which beer passes
● Quality control of raw materials and the entire process from malt to the finished drink
● Maintaining the cold chain during storage and transport
Unpasteurized beer is a product whose quality is primarily due to the careful work of the brewery , not additional technological intervention.
Taste and aroma: how unpasteurized beer differs in a glass
The most commonly cited difference is taste. Proponents of unpasteurized beers argue that heat treatment dulls subtle aromas and can add a slightly “boiled” or caramel note that is not present in the original beer.
Unpasteurized beer is therefore often appreciated for:
● Fresher and cleaner taste that is closer to what the brewery brewed
● More pronounced hop aroma , because the hop volatiles are not exposed to heat
● Fuller and rounder mouthfeel , especially in lagers with a well-developed malt base
● A more subtle bitterness that is not lost in the taste, but at the same time is not aggressive
It's fair to say that the difference may not be noticeable to everyone. For quality beers, it's usually subtle and depends on how the beer is brewed, how long it's been aged, and what condition it's in when it reaches you. Unpasteurization doesn't automatically guarantee better taste, but it does give a good beer the opportunity to show off its full glory .
Shelf life, storage and freshness as the main difference
This is where the difference is most pronounced and at the same time most practical. Unpasteurized beer is more sensitive to time and temperature , and therefore has a shorter shelf life than pasteurized beer.
● Unpasteurized beer should be stored cold , ideally within a few degrees above zero.
● The shelf life is shorter , so it is important that the beer travels quickly from the brewery to the consumer.
● Long-term transportation and storage at room temperature can significantly damage the taste
● Unpasteurized beers are best drunk as close to the brewery as possible and as soon as possible after being tapped.
That's why unpasteurized beer is traditionally associated with draft beer in quality establishments and with regional breweries that source their beer locally. It's a beer that demands respect for freshness, and if you indulge in it, it will reward you with flavor.
Yeast and living substances: what remains in beer without heat treatment
A common question is whether unpasteurized beer contains “live” yeast and whether it is healthier in any way. The answer should be given with caution.
Most unpasteurized beers sold in the general distribution are filtered before bottling , so the yeast is mostly removed from them. Only in beers that are additionally unfiltered or yeast-based , the yeast remains in the drink, giving it a haze, a fuller flavor, and a higher content of substances that yeast naturally contains, such as B vitamins.
However, the health benefits of unpasteurized beer cannot be stated in general terms. Beer remains an alcoholic beverage and its consumption should be moderate. The main argument for unpasteurized beer is therefore taste and freshness , not health.
Unpasteurized, unfiltered and yeast-based: common confusions
These three terms are often used interchangeably, yet each one means something different. For clarity, we summarize them:
● Unpasteurized beer has not undergone heat treatment, but may be filtered and clear.
● Unfiltered beer has not been filtered, so it contains yeast and tends to be cloudy, but it may be pasteurized.
● Yeast beer contains intentionally added or retained yeast, which gives it its typical appearance and taste.
● Clear and unpasteurized beer is a common combination where the beer is filtered but not heat-treated.
In other words, just because a beer is clear does not mean it is pasteurized , and just because it is cloudy does not mean it is unpasteurized. Both characteristics are independent of each other and it is good to consider them separately when choosing a beer.
How to recognize unpasteurized beer on the label and in the pub
Recognizing whether a beer is pasteurized is not always easy, but there are a few clues that help.
● Look for the label of bottled beer that says “unpasteurized,” which manufacturers like to include because it’s a competitive advantage.
● Draft beer in pubs is often unpasteurized in kegs , but you can only be sure if the brewery or establishment states this.
● A shorter best before date on the bottle is often an indirect sign that the beer has not been heat-treated.
● If you are unsure, you can ask the staff or check the brewery's website , where this information is usually listed.
It is also reasonable to assume that the care of the company that taps it is important for unpasteurized beer . Even excellent beer can spoil if stored or tapped incorrectly.
Bernard beer and unpasteurized tradition
Bernard Brewery is a family brewery from Humpolec, which has long been one of the most sought-after Czech breweries due to its emphasis on traditional methods and quality ingredients . Bernard beer is produced from high-quality malt from its own malthouse, Czech hops and its own yeast, and the brewery is based on a traditional approach.
IN At the Bernard Beer Spa, unpasteurized draft Bernard beer is part of the experience. Guests tap it themselves at the bath, in unlimited quantities throughout the treatment. This allows them to taste the beer as the brewery intended it, i.e. fresh and without heat treatment after production .
For guests who cannot or do not want to drink gluten-containing beer, the spa offers free gluten-free bottled Bernard 12° beers , so they can participate in the experience just like everyone else.
It is important not to confuse the beer that guests drink with the beer bath mix . The bath mix is developed with the brewery, contains the same ingredients as the beer, and is purified of alcohol and carbon dioxide. The beer on tap is for drinking, while the bath mix is for skin care.
What to look out for and how to properly serve unpasteurized beer
If you want to get the most out of unpasteurized beer, it's worth knowing a few principles that apply both at home and in a restaurant.
● Store beer in the refrigerator and do not leave bottles at room temperature for too long.
● Pay attention to the best before date , which is shorter and more important for unpasteurized beers than for pasteurized ones.
● Serve beer in a clean and rinsed glass , as even small impurities will affect the foam and taste.
● beer too cold , as the low temperature suppresses the aroma and flavor that unpasteurized beer offers.
● After opening, drink the beer as soon as possible , because freshness is its main advantage.
Unpasteurized beer isn't just better because it's unpasteurized, it gives both the brewer and the guest the opportunity to experience beer in its purest form. If you store, serve, and drink it with a little care, it will reward you with a fresher taste, a more pronounced aroma, and the feeling that you're drinking beer exactly as it was brewed .