Pasteurization represents a proven food safety technology applied to beverages. Novel alcoholic and non-alcoholic beverages have emerged which benefit from the stability of pasteurization, and today there are other means available (either chemical or mechanical) to preserve and stabilize novel beverages within a craft brewery. A review of application of various options available currently, accompanied by notes on relative levels of treatment will be shared in this seminar, including influences on resulting flavors.

Learning Objectives:

• Gain an appreciation of flash- versus tunnel-pasteurization by learning strengths and weaknesses of each Review quantification of pasteurization exposure and microbiological risk factors Understand inorganic and organic chemical additions to serve as alternatives to pasteurization Appreciate the role of cold sterilization as an option