All Natural Beer

SBC-Chocolate-Stout-USOpen-MedalAll Natural Beer — SBC beer is as natural as we can make it: brewed with pure Texas spring water, whole grain, whole flower hops and a whole lotta love. Our fire-brewed beer is unfiltered, unpasteurized and uncompromisingly awesome!

It is our opinion that filtering and/or pasteurizing beer strips out some flavor, aroma and mouthfeel. We believe unfiltered and unpasteurized beer is more natural, tastes better and is better for you.

All SBC beer goes through a centrifuge to ensure clarity and shelf stability. However, our beer is an all-natural product and we prefer it to be stored cold. This isn’t always possible — especially at retail. SBC beer can be stored at room temperature for up to 90 days, however, all beer is better when stored cold. Remember, recommended cellaring temperature is 50-55º F — so if your pantry, closet or garage is above 50-55º F, you are probably damaging the beer you are “cellaring.”

Some thoughts on cellaring:

  • Almost all beer is best when it is young (under 90 days old)
  • Shannon Brewery beer will be excellent up to 90+ at room temperature (<75º F)
  • Cellaring benefits beers that are brewed to be cellared such as vintage beers, barleywines, imperial stouts, Belgian strong ales, lambics, old ales, etc. Here are some cellaring tips:
    • Beer should never come into contact with heat or light
    • Cellared beer benefits from cool constant temperatures — usually around 50-55º F
    • Lighter beers (lagers, pilsners, wheat beers, milds, etc) will benefit from refrigerated temperature (<45º F)
    • IPAs DO NOT benefit from storage — the hop aroma and flavor will dissipate in about 90 days.

Our Guarantee:
If you are ever dissatisfied with any SBC beer, bring the container to our brewery. We will gladly exchange the empty container for a product of similar value.

The following is from CraftBeer.com:
No matter the packaging type, all beer should be stored cold. Most craft beer is perishable. Aging and the development of oxidative qualities will occur faster at warmer temperatures. The Brewers Association recommends storage temperatures of 40°F for kegs waiting to be tapped and 50°F for bottled/canned prod- uct. Growlers should be stored in the refrigerator at 38°F. Always pay attention to and track expiration dates—-bottling date, best-before date and other time speci c information tied to when the brewery expects a beer will be past its prime. Never serve a beer that is out of date.