MBAA TQ https://doi.org/10.1094/TQ-59-3-0628-01
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R. Alex Speers. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland
While beer has long been stabilized by thermal pasteurization, recent concerns exist regarding survival of pathogens and spoilage bacteria in low-alcohol and low-hopped beers. This review reports and discusses the effects of thermal treatments on various microbial species in different beers. An exhaustive list of published D and z values of various microbes found in beer is presented. This paper raises the concern of microbial growth in low- and non-alcohol beers. A need for further knowledge on the microbial stability of beers with reduced hop and alcohol levels is demonstrated. In 2008 the MBAA Global Emerging Issues Committee presented a report concerning diacetyl toxicity in beer. The author argues this issue is also worthy of review.
Keywords: decimal reduction time, non-alcohol beer, pasteurization unit, z value