13,701
edits
Changes
→General Approaches
* Use a separate packaging system for sour beer unless the packaging system can be sanitized with hot water or caustic (foam disinfectants that are often used in packaging lines have been reported to be not as effective against removing biofilms).
* The more surface area that equipment has, the more prone it is to biofilm formation. Horizontal surfaces are more prone than vertical surfaces to biofilm formation.
* Boil beer instead of heat pasteurizing at below boiling temperaturesHeat pasteurize, and store beer and yeast at low temperatures. Beer filtration and pasteurization are effective ways to reduce the chance of contamination.
* Non-alcoholic beer and beer under 1.3% ABV grew bacteria 2-5 times more than 4.5% ABV lager beer in one study, and the authors concluded that long-draw draft lines should not be used to serve these types of beers <ref>[https://onlinelibrary.wiley.com/doi/abs/10.1002/jib.670 Quain, D. E. (2021) The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense, J. Inst. Brew., XXX, doi: https://doi.org/10.1002/jib.670.]</ref>.