Microbiology and sanitation in U.S. microbreweries

Abstract

The microbiological status of beers rests on three bases: (1) the microbiological quality of the raw materials used, especially, for example, the yeast; (2) the nature of the process and product, including whether or not pasteurization is used; and (3) the sanitary condition of the beer-contact surfaces, that is, the cleanliness of the brewing equipment and the brewery. These three factors define the sanitary and microbiological quality of all beers, whether they be made in large volume or in microbreweries. These three rubrics also define the structure of this chapter. As the general principles of sanitation are dealt with in detail elsewhere in this volume (Chapter 11), only some specific aspects and applications of sanitation that are of particular importance in microbrewing practices and microbrewed products are discussed here. As a result, this chapter is brief.