WBA Specialized Lectures - Siebel Institute of Technology
Yeast and Cellars

Maturation – Storage Principles

Learn more about this “black box”.


Aging, Sedimentation, Maturation, Haze, Stability, Diacetyl


By this point in the process we have a product that has been either completely fermented out, or left with some residual, fermentable sugars. The next step is often referred to as the "black box". Maturation is necessary for not only sedimentation but also for desired flavor changes. The types of tank being used, the temperature, and the yeast concentration are only a few of the aging parameters that can impact the final beer flavor as well as its physical appearance. This lecture acknowledges this complexity before explaining the one-tank and two-tank operation approach.

Learning Objectives

  • Explain the key components that impact the aging of beer in a conventional process
  • Define the key metrics that help describe the progress achieved during beer aging
  • Explain how better sedimentation can be achieved
  • Describe haze composition, and how its formation can be prevented
  • Explain the mechanisms behind physical stability

Lecture developed by

Dr. Hugo Patino

Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing  Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).

Read more

Enroll options

Lecture Duration (Narration)
59 minutes

Online Access to Lecture
10 days from time of purchase

Lecture Level


Lecture Duration
59 minutes

Online Access to Lecture
10 days from time of purchase



Better experience on tablet or higher screen size.

Need guidance? Leave a message and we'll get back to you.

Other Lectures

See all our lectures