Pasteurization

pasteurization. (paes[h]-chuh-ri-zei'-shen)

    The application of intense heat to bottled, canned, or kegged beer for a specific period of time for the purpose of stabilizing it biologically by killing microorganisms, germs, and bacteria, stopping fermentation, and prolonging shelf life. Pasteurization can be accomplished by one of two methods: in bulk, prior to bottling, by plates of tube pasteurizers activated by hot water or steam, or individually by gradually heating packaged beer up to 140-167 °F (60-75 °C) for twenty to thirty minutes. Draft beer is pasteurized by flash heating for twenty to thirty seconds. In Germany, export beers only are pasteurized. In England, cask-conditioned ales are, by definition, not pasteurized. Etym: After Louis Pasteur. See also: flash pasteurization; tunnel pasteurization.