Changes

The temperature at which beer is stored has also has a major impact on how beer ages. The effect that temperature has on a given reaction depends on the type of reaction; not all reactions are increased at the same rate. For example, it has been reported that beer stored at 25°C tends to develop more caramel flavor, while the same beer stored at 30°C develops more cardboard flavor <ref name="Vanderhaegen_2006" />. Bamforth and Lentini proposed a simplified version of the Arrhenius model known as "Q10" to generalize the rate of chemical reactions in beer based on temperature: for every 10°C, the rate of chemical reactions are said to double <ref>[https://www.sciencedirect.com/science/article/pii/B9780126692013000038 Charles Bamforth and Aldo Lentini. Beer: A Quality Perspective. 2009. Pgs 85-109.]</ref>.