MBAA TQ https://doi.org/10.1094/TQ-60-2-0614-01 | 
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Jack Van Paepeghem. von Trapp Brewing, Stowe, VT, USA
Abstract
An increasing number of small- to mid-sized craft breweries have begun incorporating low-ABV, lightly hopped lagers into their production, while simultaneously reducing dissolved oxygen in packaged products to below 100 ppb. This has created an ideal situation for contamination by anaerobic bacteria like Pectinatus if these bacteria are present. Unfortunately, biofilms can form on hard-to-clean surfaces and parts in fillers and packaging halls, where they can come into contact with beer during the filling process. This article outlines how a sensory quality program detected Pectinatus in packaged product, developed microbiological testing strategies for locating the source of Pectinatus biofilm growth, and implemented cleaning and sanitization methods for eliminating and preventing new anaerobic bacteria colonies in the packaging hall. This study determined that Pectinatus, traced to a single source, could only grow under certain conditions in a select number of packaged brands and presented predictable sensory characteristics at given time intervals until it was eradicated through deep cleaning with a combination of caustic, peracetic acid, and hot water sanitization methods.
