What is an effect of pasteurization on beer?

Pasteurization is a heat treatment process used primarily to kill or deactivate harmful microorganisms in products, including beer. By effectively reducing the microbial load, pasteurization significantly extends the shelf life of beer, allowing it to maintain its quality over a longer period. This process helps to prevent spoilage and unwanted changes in flavor profile that might occur due to yeast activity or the growth of bacteria after packaging.

While pasteurization can alter certain flavor aspects and potentially affect the overall complexity of the beer, its primary and most notable effect is in enhancing the stability and extending the shelf life of the product. This is crucial for both breweries and consumers, as it ensures the beer can be stored for an extended time without compromising its quality. The other options, while they may correlate to changes that might happen in beer production or aging, do not specifically relate to the main intention and effect of pasteurization.