Microbiology Archives | Brewers Association
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Small-Scale Yeast Management

The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More

Observations on Tracing Dissolved Oxygen Pickup in Beer Packaging

Join Andy Tveekrem, Brewmaster and Co-Founder of Market Garden Breweries, as he presents a practical guide to techniques for assessing and reducing dissolved oxygen (DO) pickup across packaging operations, with an emphasis on small scale (25-100 cpm) fillers for bottles and cans …Read More

ASBC Lab-in-a-Fishbowl Session 2: Titratable Acidity and pH

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Monitoring of potential hydrogen (pH) at various stages in the brewing process is a critical control …Read More

Power Hour

Impact of Biofilm on Draught Beer Quality

Biofilm is a community of microbes encased in a matrix that is most often associated with surfaces but also exists as flocs or chunks of floating matter. Biofilm challenges many industries, because once established in a system, it is hard …Read More

Myth Busting: Kettle Souring. The Appliance of Science

The kettle souring process is a commonly used method for creating refreshing sour beers in a relatively short period of time. The process, as commonly described, aims to create clean sour beers while minimizing the potential for off-flavor development. This …Read More

PCR Testing to Ensure Quality: A Panel Discussion

PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More

Displaying results 1-10 of 29