Keywords
Quality, Sterilization, Disinfection, FDA, Contaminants
Description
It is very fortunate that beer as a beverage does actually represent a very hostile liquid for the growth of bacteria and other microorganisms that may otherwise cause flavor defects and/or health problems. That being said, contamination from adapted bacteria and / or wild yeast is the harsh reality. It is essential to know those potential enemies lurking in the brewery.
Learning Objectives
- Define the terms beer spoilage and brewing contaminants
- Categorize bacterial, and wild yeast contaminants
- Differentiate between homofermentative and heterofermentative pathways
- Describe how the product and process can be affected
Lecture developed by
Richard Dubé
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 40years. He has a B.Sc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of Online Education and the co-founder and Brewmaster of Braxton Brewing Company.
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