Historical Perspective and Current Challenges for Microbreweries on Bacterial Spoilage of Beer

Beer is an ancient beverage that more popular today than ever. Craft beer has cemented itself as a staple segment of the larger market. Microbreweries and brewpubs make up large portion craft producers. These smaller scale producers have increased risk their becoming contaminated by unwanted microorganisms. Although typically considered microbiologically stable product, can still become with specific bacterial species are capable evading beer’s intrinsic antibacterial properties processing hurdles brewing lower contamination risk. Research thus far lacking in protecting growing community microbreweries brewpubs. face unique set challenges products breweries do not. Solutions need to be identified new research. This article looks summarize current knowledge regarding contaminations facilitate research future.