From Beer to Eternity

• Beer requires no added preservatives because the aseptic process of beer production inhibits spoilage and extends the product's shelf life. Alcohol is also a preservative. The higher the alcohol by volume, the longer the beer remains palatable and safe to drink. Hops, the hop plant flower that gives pale ales their characteristic sourness and brightness, is a natural preservative. Similar to wine, beer contains another group of preservatives called sulfites. These are a byproduct of fermentation, and their percentages are typically very low.

The Brew That Is True

• A general understanding of micro and commercial brewing helps to reveal potential additives and their applications. For example, brewers small and large use an emulsifier derived from Irish moss called carrageenan because it binds to proteins, congeals solids within a yet-to-be-fermented brew, or wort, and makes the wort easier to filter out. Brewers add flavor components and other adjuncts to the wort as well. Food additives brewers must list on their labels include FD&C yellow no. 5, cochineal extract and carmine (for color), and the sweeteners saccharin and aspartame.