Changes

The temperature at which beer is stored has also has a major impact on how beer ages. The effect that temperature has on a given reaction depends on the type of reaction; not all reactions are increased at the same rate. For example, it has been reported that beer stored at 25°C tends to develop more caramel flavor, while the same beer stored at 30°C develops more cardboard flavor <ref name="Vanderhaegen_2006" />. Bamforth and Lentini proposed a simplified version of the Arrhenius model known as "Q10" to generalize the rate of chemical reactions in beer based on temperature: Q10 = Reaction Rate + 10°C / Reaction Rate. The "reaction Reaction Rate" is expressed in time, and Bamforth et al. suggest that Q10 values of 2-3 should be used for accelerated aging trials of beer. For example, assuming a Q10 of 3, storing beer at 30°C for 2 weeks is equivalent to 6 weeks at 20°C, 18 weeks at 10°C, and 54 weeks at 1°C <ref>[https://www.sciencedirect.com/science/article/pii/B9780126692013000038 Charles Bamforth and Aldo Lentini. Beer: A Quality Perspective. 2009. Pgs 85-109.]</ref><ref name="Barnette_2018_Masters" />.