While beer has long been stabilized by thermal pasteurization, recent concerns have been raised regarding the survival of spoilers and pathogenic bacteria in low- or non-alcohol and low-hopped beers. This seminar discusses the basics of how brewing microbes die when heated and provide the latest information on the effect of pasteurization on beers, including those with reduced alcohol and hop levels.

Learning Objectives

• Gain an awareness of the basic concepts of thermal bacteriology
• Understand the dangers of pathogenic growth in low- and non-alcohol beer
• Learn to calculate the number of pasteurization units (PUs) from a pasteurization process and how to estimate the number of PUs required to reduce a specific organism to a set level in your beer