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'Does that mean that wheat decreases shelf life[?]' In certain instances, yes. Higher-protein wheat can lead to haze instability (you probably don't care in a wheat beer but you might in other styles). The proteins may also lead to flavor instability, for instance in the presence of dying yeast cells (the yeast excrete an enzyme [protease] into the beer ...


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How can you ascribe it to the wheat? IPA also is much better fresh and young and has no wheat. I think it's more due to yeast character, but you'd have to define what it is you don't like abut them.


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You're absolutely right that tannins (a kind of polyphenol) are anti-oxidative and that increased levels in finished have been linked to a lower degree of beer staling (in this paper, for example). I've never heard the claim of their anti-UV-light effects though, so I won't touch on that. It's a tricky question because there will always be a trade-off ...



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