The beers contain organic materials that are sensitive to environmental conditions, and isolating the maritime container during transportation is essential to maintain optimal conditions of light, temperature, and humidity.

Photochemical degradation of beer

Both UV and artificial fluorescent lighting can have an irreversible, negative impact on the quality of beer.

Hops contain a group of compounds called humulones, and during the malt infusion cooking process these are transformed into isohumulones. Isohumulones are what give beer its characteristic bitterness, as well as preventing the growth of bacteria during storage.

UV or artificial fluorescent radiation can break these isohumulones, producing thiols - specifically 3-Methyl-1-butanethiol and 2-Butene-1-thiol - generating an extremely unpleasant odour.

This is why beer is generally bottled in amber or green glass, as these bottles are able to filter up to 85% of ultraviolet rays.

Temperature and beer transportation

The ideal temperature for maximum conservation of craft beers is between 3ºC and 8ºC, as craft beer ages twice as fast above 10º. Within this temperature range, the metabolic activity of microorganisms is suppressed and precipitations or clouding is prevented.

Craft beers can be transported without refrigeration, as long as they are sold quickly and are not exposed to extreme temperatures that can cause uncontrolled re-fermentation, over carbonation and strange odours.

In terms of industrial beers, as they are pasteurised and contain preservatives, they can be conserved and transported at higher temperatures.

When carbonated drinks are exposed to high temperatures, the solubility of the gases they contain is reduced. Consequently, the undissolved gas can easily be lost.

At temperatures under 2ºC, clouding occurs as a result of precipitation of protein/tannin compounds. Although reversible if detected in time, this can become permanent and make the beer bitter.

Depending on the alcohol content, temperatures under -3ºC can lead to an expansion of ice, which can ultimately break the bottle.

Relative humidity in beer transportation

The ideal level of ambient humidity is between 50% and 70%. Excessive humidity can lead to cargo sweat formation, which can cause labels to peel off and boxes to become contaminated with damp.

Damp boxes can lead to crown cap and can corrosion, and if left for a period of time, the metal will deteriorate, allowing air to enter the bottle and the beer will go to waste.

Embatuff thermal liner solutions for beer transportation

Embatuff thermal liner is a thermal liner for the interior of shipping containers designed to protect cargo from damage caused by temperature and humidity during transportation. It is an excellent, cheaper alternative to reefer containers.

During beer transportation, Embatuff thermal liner offers the following benefits:

• Thermal protection: slows down temperature changes inside the container, keeping the cargo within its limits and avoiding irreversible damage.
• Moisture-proof: isolates cargo from container rainfall and reduces the relative humidity of the cargo, protecting it from damage caused by humidity.
• Odour and dirt isolation: the cargo travels hygienically isolated from the container. The container is protected, saving on washing costs after use.
• Standard sizes: For all DRY VAN container sizes.
• Rapid installation: it takes a single operator 5 minutes to install the liner (DRY VAN 20’)
• Produced in Europe: High quality standards of manufacturing and prompt delivery, even with single unit orders.

If you would like more information about packaging for the transportation of beer, please contact our experts for advice on the best solution.