​​​​​​Formaldehyde in Beer: A Little-Researched Issue​

MBAA TQ https://doi.org/10.1094/TQ-57-1-0205-01​  | VIEW ARTICLE
 
Alan Kornhauser. Pabst Brewing Company, Kyoto, Japan 
 
Abstract

Formaldehyde was originally added to the mash in the brewhouse in Germany at the turn of the last century to facilitate clarity. As the Reinheitsgebot gained acceptance throughout a unified Germany, this practice was stopped, but it continued in China until 2005. However, it appears that there is also naturally occurring formaldehyde in beer as a by-product of fermentation. This phenomenon has not been widely researched, and more study should be done so that we can more accurately understand our fermentations and finished product.


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