Critical Process Filtration Blog

Protect Beer Quality by Removing Spoilage Organisms

Posted by Critical Process Filtration Marketing on Nov 14, 2017 8:00:00 AM


The alcohol, low oxygen content, relatively low pH, hops extracts (alpha-acids) and dissolved carbon dioxide in beer inhibit the growth of pathogenic bacteria. That is why beer has been a safe drinking alternative for so many centuries. However, there are microorganisms that can survive and even thrive in beer and spoil the flavor and aroma of any good brew.

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Topics: Final Filtration, Bacteria Reduction/Removal, Sterilizing Filtration, Beer Filtration, Beverage Processing, How-To, Problem Solving

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