Drinking non pasteurized beers which contain enzymes and antibiotics, provide more health benefits to our body (heart,bone).
Unpasteurized beers list
- Deschutes Brewery (Oregon) / Black Butte Porter Beers
- North Coast Brewery(California):
- Kona Brewing Company: All Kona beers are not pasteurized.
- Widmer Brewing Company: All Widmer beers are not pasteurized.
- Samuel Adams Brewing Company:
All Samuel Adams beers in kegs are unpasteurized but the Samuel Adams bottled beers are pasteurized. Any of Sam Adams wheat beers are going to be unfiltered but the rest are filtered.Mendocino Brewing Company:
All Mendocino Beers from west coast (Ukiah, California) are un-pasteurized, but the east coast Mendocino beers are pasteurized.
- Pyramid Brewery: None of Pyramid’s bottled beers is pasteurized.
- Widmer Brewery (Oregon): None of Widmer’s bottled beers is pasteurized.
- Sierra Nevada Brewery: Update from Sierra Nevada beers
Bottle Conditioned: Living Beer
Live beer, however, generally refers to the presence of noble yeasts left over from the brewing process. Beers that have been bottled unpasteurized and unfiltered, with a significant amount of live yeast, are called “bottle-conditioned” beers. The purpose of bottling beers in such a manner is to give them the potential to age and develop more complexity. Yeast inhibits oxidation and contributes complex flavors as it breaks down slowly in the bottle. Many Belgian ales are traditionally bottle conditioned through a secondary fermentation in the bottle, in a process similar to that which produces champagne. Some bottled beers from U.S.A, such as Mendocino RedTail Ale from Mendocino Brewing Company are bottle-conditioned. is brewed in the traditional “old world” manner, using premium two-row malted barley, hops and our own special proprietary yeast strain. It is an amber ale with a rich complex refreshing flavor and a crisp dry finish.
Red Tail Ale is “Bottle Conditioned.” Like good wine, Red Tail Ale is a perfect complement to fine dining. Mendocino Blue Heron Pale Ale is a delightful, medium bodied smooth ale, with a distinctive crisp mouth-feel and a fresh hoppy finish. It is brewed using premium two-row Pale malted barley, generous amounts of both Cluster bittering hops and Cascade finishing hops and our own special proprietary yeast strain. Blue Heron Pale Ale is “Bottle Conditioned.
An unpasteurized beer bottled with its yeast will not age in the manner of a conventionally processed beer. With age, bottle-conditioned beers develop a rounded, smoother mouthfeel, and over the course of years, often take on winey, vinous flavors.
Bottle conditioning is an economical means for small-scale craft brewers to bottle ales without the need for costly pasteurization or filtration equipment. How long one cellars bottle-conditioned beers is a matter of personal taste and will also depend on the specific character of the beer in question.
Fresh, well-brewed beer that has traveled only a small number of miles will invariably taste better than an equivalent beer that left the brewery a few months ago. Indeed, a draft beer that has traveled a great distance (almost all beers on tap that are imports, such as Beck’s, Heineken, Stella, Guinness, etc) will certainly have been pasteurized, thus is slightly handicapped from the start.
The flip side to this is that a pasteurized imported keg of beer will certainly last longer when it is tapped than an unpasteurized, “live,” craft beer. The latter needs to be drunk fresh. A conscientious draft bar should keep a few tap handles devoted to local craft brews and ensure that they remain fresh.
If a beer fails to live up to its obligation of being fresh, send it back over the bar-politely of course. Beer condition must always be the primary concern of any good bar. When confronted by a long line of tap handles, your first question to the bartender should be, “What’s fresh?”
For the most part, keg beer brewed and packaged in kegs in the U.S. is not pasteurized although the big three (Budweiser, Coors, Miller, plus some such as Anchor Steam) pasteurize even their keg beers. During the packaging process non pasteurized draft beers are sterile filtered and chilled to the point that any surviving bacteria, which could ferment the beer, become dormant. Kegs are kept cold ( < 50°F ) from the brewery to the point of dispense. Draft beer dispensed from a keg should be fresh by storing as short as possible, and serving cold at 38°F.
Comments: Eat protein when drinking beers or alcoholic beverage to protect your liver. Eat eggs (raw or pouched) for hang overs.