Facebook pixel Food Safety Archives - Brewers Association
Skip to content

Craft Brewers Conference: Early Bird Pricing Available through March 1 — Register Now ›

  1. Resource Hub

Food Safety

For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. While many studies have shown beer to be an inhospitable environment for many microorganisms, it is important to understand that potential food safety hazards are not limited to pathogens. Potential threats include chemical and physical hazards which could harm a consumer. It is the responsibility of the brewer to ensure that they have taken all necessary measures to identify and prevent all potential hazards.

Filter Results
Displaying results 1-10 of 10

playlist iconmobile playlist icon Contract Brewing: Production Best Practices fermenters lined up in brewhouse x

Contract Brewing: Production Best Practices

The Quality Subcommittee created a playlist of resources to highlight technical brewing aspects to consider when navigating contract brewing.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles

How to Prevent Injury in Bars and Taprooms woman pouring draught beer in taproom x

How to Prevent Injury in Bars and Taprooms

Educate your team to be aware of the safety risks and precautions when cleaning beer lines with these training resources.Read More

Link to author biography
Brewers Association

The Draught Beer Quality Subcommittee's mission is to improve the quality of draught beer dispensed to customers. They seek to preserve the great flavor and aroma of beer created by the brewer, and to deliver it to the consumer at retail. Great beer must be handled conscientiously to arrive in the glass in perfect condition.

See Draught Beer Quality Subcommittee's Articles

playlist iconmobile playlist icon Establishing and Expanding Brewery Food Safety Programs brewer in brewhouse 1200x800 1

Establishing and Expanding Brewery Food Safety Programs

One stop shop for finding the resources a brewery needs for developing and maintaining a food safety program.Read More

Link to author biography
Technical Brewing Projects Coordinator

Katie Fromuth is the Technical Brewing Projects Coordinator for the Brewers Association. Prior to this role she held the position of Quality Lab Director in the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her bachelor's degree in environmental health (2012) and master's in horticulture with a concentration in agricultural chemistry (2022). She received a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. She currently sits on the ASBC Technical Committee and served on the Rocky Mountain District Master Brewers Association of the Americas board for seven years. She's passionate about communicating the science and art of brewing and fermentation to spark in others a curiosity and joy towards this fantastic world of fermentation.

See Katie Fromuth's Articles

playlist iconmobile playlist icon Legal, Quality, and Packaging Tips for Shipping Beer Direct-to-Consumer legal quality packaging tips shipping beer direct to consumer hero

Legal, Quality, and Packaging Tips for Shipping Beer Direct-to-Consumer

Are you set up to ship beer direct-to-consumer? Check out this playlist for best practices from the BA Quality Subcommittee.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles

Brewery Traceability: Why, What, and How to Get Started quality traceability hero

Brewery Traceability: Why, What, and How to Get Started

Having a robust tracking program established within the brewery will make any recall process much easier and safer for future beer lovers!Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles

Here’s How Traditional Brewing Processes Keep Beer Safe To Drink food safety in brewed beers

Here’s How Traditional Brewing Processes Keep Beer Safe To Drink

Every brewer should leverage these five things to keep beer safe from food borne pathogens, and you're probably already doing them!Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles

Good Bines: Hop Industry Best Practices Program Announced hop standards

Good Bines: Hop Industry Best Practices Program Announced

Hop Growers of America recently launched Good Bines, a comprehensive educational best practices resource for U.S. hop growers. Good Bines is a farm-focused framework built on the collaborative development and sharing of economic, social, and environmental best practices. Read More

Link to author biography
Competition Manager

Chris Swersey lives in Salmon, Idaho. He serves as competition manager, organizing and executing the Great American Beer Festival and World Beer Cup competitions. He also organizes the Beer Sensory Evaluation Program and serves as a staff member of the Events and Technical committees and several subcommittees.

See Chris Swersey's Articles

Craft Maltsters Guild HACCP and Quality Education

Craft maltsters play a critical role in promoting and celebrating the small, independent, traditional and innovative culture of American craft brewers. Grant The Brewers Association awarded grant provides support for the Craft Maltsters Guild to develop educational programs and technical resources for …Read More

Displaying results 1-10 of 10
Register Now