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Final Filtration | Bacteria Reduction/Removal | Beer Filtration | Beverage Processing | How-To | Problem Solving

By: Critical Process Filtration
May 16th, 2019

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.