In the beer brewing process, biostability treatment is an important link that cannot be ignored. Although wort is sterile at the end of boiling, harmful microorganisms may still enter the beer due to an unclean working environment or improper operation (of course, not all microorganisms that enter wort or beer in any way are harmful bacteria for beer.) The most unwelcome harmful bacteria in beer that are easy to appear are:
- Wild yeast, Saccharomyces diastaticus, Saccharomyces pastorianus
- Lactobacillus brevis and Lactobacillus frigidus, Pediococcus damnosus, and other harmful bacteria for beer
These harmful bacteria reproduce themselves and form precipitation in beer, causing the beer to be turbid; in addition, some bacteria are anaerobic bacteria and can reproduce in anaerobic beer after filling, bringing a metabolite with a sewer smell, making the beer undrinkable.
Research has shown that certain factors, such as an unclean brewing environment, overburdened beer lauter equipment and high-temperature storage, can negatively impact the biological stability of beer. Therefore, maintaining a clean brewing environment and ensuring that all equipment is hygienic is a fundamental principle that every brewery must adhere to. The saying “Thorough cleaning comes first in all departments of the brewery!” holds at all times and in every situation.
The hygiene habits of brewers significantly impact the quality of beer. Research shows that factors such as an unclean brewing environment, overburdened beer lauter equipment, and high-temperature storage can negatively affect the biological stability of beer. Therefore, maintaining a clean brewing environment and ensuring that all equipment is hygienic are fundamental principles that every brewery must follow.
Microorganisms can enter the beer through staff clothing, and harmful microorganisms may linger due to incomplete cleaning by workers. To prevent these microorganisms from contaminating the beer, brewers must adhere to strict hygiene practices.
- Strictly abide by the cleaning and sterilization rules formulated within the company.
- Comply with hygiene regulations and do a good job of personal hygiene.
- Remove all dirt and attachments on the tank wall, and pay special attention to some gaps and grooves.
- Disassemble, clean, sterilize, and lubricate the plug valve and sampling valve with silicone oil.
- Brush and sterilize the glass sight glass and hose.
- Wear rubber shoes first when cleaning the fermentation tank and fermenter, and then clean them.
- Regularly check the effects of cleaning agents and disinfectants to eliminate all sources of pollution.
Contamination can compromise the quality of the beer, so all sources of contamination must be thoroughly eliminated or managed safely. The brewery should also focus on identifying the specific locations of contamination and implement effective control measures. Monitoring the production process and ensuring the stability of the beer are key tasks for microbiological testing in breweries. It has led to the development of pasteurization, high-temperature short-time sterilization, aseptic lauter, and aseptic filling, all of which aim to improve product safety and quality.
