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.
We hear this question on a regular basis, and although some may quip “buy cheaper filters” we contend that installing the RIGHT filter is the key to doing both simultaneously. Our experience with customers in different industries and applications has shown that those who spent the time to assess their process and test alternative filters are the ones that succeeded in finding cost savings and process performance improvement. Since every application has its nuances and every company has their standards, in this article, we will offer a more generic and holistic view of the question;