Microbiology in Beer

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Microbiology is a crucial part to every step of the brewing process. Enzymes release sugars in malt, yeasts metabolize the sugars, and bacteria can be used as accessories to adjust pH. From start to finish, microbiology dominates the brewing process. Understanding the role of bad and good microorganisms and their impact on beer is vital for breweries to maintain the quality and safety of their products.

Let’s start with several misconceptions by addressing a few common questions:

Q: Why should I worry about microbiology when the risks of health consequences are minimal?

A: Quality. The introduction of unwanted microorganisms can drastically change quality between beers. For flagship beers, consistency is key for consumer trust. A bad batch or recall ruins brand recognition.

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