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Assuring the microbiological quality of draught beer

D.E. Quain     International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK

Abstract

The draught beer category is in long-term decline. Product quality is one of a number of factors that have contributed to consumers switching from the on- to off-trade/premise. This reflects increasing dispense system complexity and poor hygienic practices that together result in poor product microbiology. Routes to improve system hygiene and product quality require sustainable implementation of recognised best practice. Whilst doing the right things right would provide a ready improvement to product quality, there are also a number of diverse innovations ...

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