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From a recent article in The Chemical Engineer (only available online with registration) :
"Previously thought to be unimportant after the initial brewing process, [...] the reaction continues while the beer sits on the shelf or in a beer cellar, albeit at much slower speed. As the concentration of the reaction intermediates (alpha-dicarbonyls) rises, the beer's fresh flavour disappears."
Fortunately, there is a solution :
"adding the drug aminoguanidine and 1,2-diaminobenzene (1,2-DAB) to the beer suppresses the Maillard reaction and keeps the beer fresher longer."
Smashing stuff. But hold on - what's this ? Do not order a round of 1,2-DAB for everyone just yet :
"Unfortunately for brewers, diaminobenzene is also toxic."
Ah well - back to stale 3-year old beer for us brewers then.
Gregg
"Previously thought to be unimportant after the initial brewing process, [...] the reaction continues while the beer sits on the shelf or in a beer cellar, albeit at much slower speed. As the concentration of the reaction intermediates (alpha-dicarbonyls) rises, the beer's fresh flavour disappears."
Fortunately, there is a solution :
"adding the drug aminoguanidine and 1,2-diaminobenzene (1,2-DAB) to the beer suppresses the Maillard reaction and keeps the beer fresher longer."
Smashing stuff. But hold on - what's this ? Do not order a round of 1,2-DAB for everyone just yet :
"Unfortunately for brewers, diaminobenzene is also toxic."
Ah well - back to stale 3-year old beer for us brewers then.
Gregg
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