Does Elevation Significantly Affect How Beer: Tastes, Expires, Brewing And Aging Techniques, Etc.?

I know that water boils at a lower temperature at higher elevations which would effect the brewing process. But other than that I'm not aware of any effect the altitude would have on beer.

 

I know you're thinking grounded, but if you don't mind me expanding the topic, one's sense of taste is greatly changed while on a plane for a number of reasons including altitude. Food is prepared a certain way and seasoned differently to try to compensate. Some wines served on planes are chosen very deliberatly as well. Researchers even think that background noise can influence how we taste things. Any threads about a beer not tasting as good as last year's should indicate ambient noise levels.

 

When I was in Colorado I was having a discussion with someone about barrel aged beers, and because of the altitude LOTS of the beer is lost to the angels share, so yes there's no question location has an effect on the final product. So that answers your question on aging for sure.

That's not to say it's a detriment to making good beer, heck sometimes it can be a positive thing I am sure too.

 

I would think that to @honeynutoreos point - the boiling temperature of water must have an impact. At ~1 mile of altitude the boiling temp. is ~10 degrees lower, so I am sure this impacts the way malt behaves in the boil - especially any proteins. I am sure it would impact the extraction of alpha acids from hops in the bittering additions too. I imagine the differences are subtle though and pro brewers compensate with tweaks to recipes.

In the same vein, I imagine lower air pressure changes the way carbonation releases from a beer. The exact same beer tasted a mile up is going to be perceived differently simply because of that.

 

I used to get shit for noting altitude in my reviews...

Altitude affects head retention, in addition to the points noted above.

 

Interesting thread. FYI, we covered the topic in the magazine back in 2013: http://www.beeradvocate.com/mag/805...-alpine-breweries-are-doing-at-high-altitude/

 

Sean was still working on his brewery when I was through Leadville last October. Building issues.

 

Drank beer at the top of Zugspitze in Germany, and the Eagles Nest as well. Tasted the same. But I tolerated much less. High altitude, thinned oxygen I supposed. I would imagine it affects humans drinking the beer more than the beer itself. Of course, I'm not a chemist...

 

Elevation Brewing company is located at about 7,500' in Poncha Springs, CO. Most CO breweries are between 4900' and 5300' but Pikes Peak BC is at 7,000', Telluride at 8,700'. Broken Compass and Breckenridge (in Breck) are both about 9,500'.
I believe these 2 are the 2 highest in the US at the moment. They seem to be able to make beer OK despite the altitude.

 

Great... now I gotta buy a hypobaric chamber and put a brewhouse in it.. Thanks a lot guys.

 

There are several in Durango also, at 6500 ft. Is there still one in Silverton? Pagosa Springs brewing is at ~7100 ft.

 

Personally, altitude affects how much I can consume before feeling it. At sea level, 6-7 12 oz. beers in the 6 - 8% range over the course of a few hours was my limit. In Denver, it's no more than 5. It may just be me and my mind but it's real nonetheless.

 

Just as you can't physically exert yourself as much at altitude, you can't imbibe as much. Not in your mind,at all.

 

They have no problem in Bend at about 3,600.

 

And you've given me inspiration, thank you. If athletes can train for exertion at altitude, I can train for capacity at altitude.