Abstract
Belgian specialty beer maturation requires careful control of oxygen and temperature because both factors influence aroma integration, ester stability, oxidation, carbonation, and flavour ageing. This study investigates Belgian specialty beer maturation under controlled oxygen and temperature exposure. Beer samples were matured under different dissolved oxygen levels and storage temperatures after primary fermentation. Ester retention, aldehyde formation, phenolic stability, colour change, carbonation development, turbidity, pH, bitterness perception, and sensory complexity were monitored. The results show that low oxygen exposure preserved fruity ester character and reduced stale flavour formation during maturation. Elevated temperature accelerated aroma integration but also increased oxidative markers when oxygen was present. Moderate temperature with controlled oxygen produced the best balance between flavour development and long-term stability. The study demonstrates that Belgian specialty beer maturation should be managed as an active quality-control stage rather than passive storage. Proper exposure control improves aroma depth, freshness, and shelf-life consistency.