What’s the first thing you notice when you take that first sip of ice-cold beer from a glass bottle? Is it as refreshingly fresh as you imagined? Does it have a slight odor or a sour taste? Now, pay attention to the color of the glass. Is it brown? Green? Clear? Turns out, this is all intentional—and we’re not just talking about aesthetics for marketing purposes here. The impact of bottle color on beer’s flavor is deeply rooted in science. Jeff Tyler, co-owner and head brewer at Spice Trade Brewery & Kitchen in Greenwood Village, Colorado, sheds light (pun intended) on the importance of bottle color, especially when it comes to preserving the quality of the malty beverage.
Light, particularly in the ultraviolet (UV) spectrum, can trigger chemical reactions in beer that result in undesirable changes in taste and smell. Brown bottles are a traditional choice for beer packaging and remain a convenient, reliable option, according to Tyler. “Brown bottles aren’t bad, and if the beer I’m looking for happens to only be available in a brown bottle, I’ll still buy it,” he explains. The main reason for this preference is brown’s ability to block out a significant portion of the harmful wavelengths of light. Brown bottles act as a natural barrier against these harmful effects, providing a level of protection that helps preserve the freshness of the beer.
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Bottle color can affect the taste and smell of beer
Unlike brown bottles, green glass poses a greater threat to the integrity of the beer. “Green glass does not block certain wavelengths of light and can cause beer to become light-clouded when exposed to sunlight, resulting in a typical foul smell,” Tyler clarifies. This process leads to the development of off-flavors that many beer lovers want to avoid. However, if you’re loyal to Stella Artois, Rolling Rock, Heineken, or any other brand in emerald green containers, the pungent smell probably doesn’t bother you.
The scientific explanation for this optical phenomenon lies in the interaction between UV light and the hops used in brewing. Hops, the flowers that give beer its bitter taste, contain compounds called isohumulones. When exposed to UV light, isohumulones react to form the compounds responsible for the unpleasant smell. Brown bottles act as a protective shield.
Given the drawbacks of glass, it’s understandable that canned beer is becoming more popular. Tyler cites one of the reasons it tastes better than bottled beer. “Cans have a lot of advantages,” he admits. “They’re lightweight, not as fragile as glass, and (mostly) easy to recycle. But most importantly, they don’t let light through, which keeps the beer fresh the longest.” Aluminum cans have become the preferred choice for some breweries. Unlike bottles, which expose the beer to a certain degree of light, cans create an impermeable barrier. This keeps the beer in optimal condition until the can is opened.
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