The preference and drinkability of fresh beer compared with aged beer was tested using a ‘paired comparison test’. After a duo test with small samples, respondents could freely consume the beer of their choice. The results show that the initial preference for fresh beer was significantly higher than the preference for aged beer, with 65% of respondents taking fresh beer first after the duo test. The drinkability of fresh beer also scored significantly higher, with 35% more fresh beer consumed. However, since multiple respondents consecutively consumed multiple aged beers, it cannot be concluded that aged beer results in a lower consumption volume (per capita) when compared with fresh beer. Additionally, Belgians older than 24 years particularly favoured and consumed the fresh beer in the experiment. This was attributed to the influencing and mimicking behaviour of the other respondent groups, since the table setting and table sizes were also found to be important parameters. In this paper, we show the continuing importance of research into beer flavour stability. © 2019 The Institute of Brewing & Distilling

中文翻译：

---

新鲜和陈酿啤酒的风味不稳定性，偏好和可饮用性之间的关系

使用“配对比较测试”测试了新鲜啤酒与陈年啤酒相比的偏好和可饮用性。经过对小样本的双重测试，受访者可以自由消费他们选择的啤酒。结果表明，对新鲜啤酒的最初偏好显着高于对陈年啤酒的偏好，在二重奏测试后，有65％的受访者首先饮用新鲜啤酒。新鲜啤酒的可饮用性也得分更高，新鲜啤酒的消耗量增加了35％。但是，由于多个受访者连续消费了多个陈酿啤酒，因此不能得出结论，与新鲜啤酒相比，陈酿啤酒的消费量（人均）较低。此外，在实验中，年龄超过24岁的比利时人特别喜欢并饮用新鲜啤酒。这归因于其他受访者群体的影响和模仿行为，因为表格设置和表格大小也被视为重要参数。在本文中，我们显示了研究啤酒风味稳定性的持续重要性。©2019酿酒与蒸馏研究所