Beer maturation (“lagering”) temperature — selecting an appropriate cold conditioning setpoint During maturation prior to packaging, at what temperature is beer commonly conditioned to promote clarification and flavor stability?

Introduction / Context:
Maturation (lagering) is the cold-conditioning stage where yeast and haze-forming colloids settle, sulfur compounds dissipate, and carbonation equilibrates. Temperature choice drives kinetics of clarification and biochemical cleanup.

Given Data / Assumptions:

• Beer has completed primary fermentation.
• Cold conditioning is desired to clarify and stabilize.
• Industrial practice aims for bright beer with minimal chill haze.

Concept / Approach:

Very low temperatures near 0–2°C accelerate sedimentation and promote tartrate-like and protein–polyphenol complex formation/settling in some beverages. For lagers especially, extended storage at approximately 0–2°C is classic. Warmer temperatures slow these processes and can retain haze and immature flavor notes longer.

Step-by-Step Solution:

Verification / Alternative check:

Brewhouse SOPs and lagering traditions endorse 0–2°C for maturation, with measurable turbidity reduction and improved flavor integration over time.

Why Other Options Are Wrong:

6–14°C (options b–d) are warmer and less efficient for rapid brightening. 22°C (option e) approximates room temperature, unsuitable for lagering and risks staling reactions.

Common Pitfalls:

Rushing conditioning or fluctuating temperature can trap haze and harsh flavors; stable, cold conditions are key.

Final Answer:

2°C