Reducing microbial spoilage of beer using pasteurisation

The composition of beer makes it an inherently stable product and factors such as alcohol content, low pH, low nutrients and anaerobic conditions mean only a low degree of pasteurisation needs to be applied to achieve microbial stability, though differences in beer composition mean these factors vary across brands. Different microorganisms also have different degrees of heat resistance, so selecting the level of pasteurisation to apply to beer is not always a straightforward matter. 

Two main methods are used to pasteurise beer tunnel pasteurisation, where bottles or cans are passed through a series of water jets applying heat, and flash pasteurisation, where the beer is heated rapidly in a plate heat exchanger and holding mbe before packaging. 

The application of heat can affect the flavour of beer in a number of ways, particularly if oxygen levels are high. Nevertheless, with good practice and attention to quality control a high-quality product can be produced with minimal flavour changes and a high degree of microbial stability. 

The term pasteurisation takes its name from the great French scientist Louis Pasteur. Prior to his work heat preservation of some foods and drinks was already employed and had been for some time. However, this was carried out on an anpirical basis and it was Pasteur who was able to elucidate the scientific reasoning behind how it works. 

In 1865 he patented a heat treatment for wine preservation and in 1866 he published his Studies on Wine where he stated that heating to as low as 50 C could preserve wine by killing the microorganisms that caused spoilage. The potential for preserving beer in a similar way was of immediate interest to brewers, though it was not until after the 

---

Reducing microbial spoilage of beer using pasteurisation... 

---