Chapter 19

Beer Spoilage Organisms

Microbiological Quality Assurance

All breweries need quality assurance to maintain confidence in the beer they produce. It is required for a variety of functions from checking the quality of the raw materials, through monitoring beer production and packaging operations, to checking final product quality.

There are essentially two approaches to microbiological testing, the conventional techniques that involve inoculating a solid or liquid medium with a brewery sample, and after incubation, examining for the presence of absence of growth. General-purpose media for the cultivation and identification of microorganisms can be prepared from wort or beer but commercial media provide for consistency and ease of use.

Click on the following topics for more information on beer spoilage organisms.