Final Filtration | Bacteria Reduction/Removal | Beer Filtration | Beverage Processing | How-To | Problem Solving
The alcohol, low oxygen content, relatively low pH, hops extracts (alpha-acids) and dissolved carbon dioxide in beer inhibit the growth of pathogenic bacteria. That is why beer has been a safe drinking alternative for so many centuries. However, some microorganisms can survive and even thrive in beer and spoil the flavor and aroma of any good brew.
