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Sh i~uoka 425-00]3, Japan Attempts to find a solution to the problem of beer staling have been unremitting: hundreds of articles have been published during the last few years alone. This paper introduces recent developments in brewing science and discusses basic research into the formation of stale flavors, together with measures proposed and adopted to counter them. Included are advances made both in brewing technology and beer distribution systems, which help minimize staling, with an example of product temperature management used by a Japanese company.

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