Good Craft Beer Getting Spoiled by Bacteria - ASM Live

Explore the challenges of bacterial contamination in craft beer production through this 35-minute conference talk from ASM Live 2015. Learn about research conducted in Houston breweries that revealed beer spoilage bacteria in 20% of final product samples. Discover insights on advanced beer spoilage media, best practices for maintaining a clean brewing environment, and the impact of sour beers. Gain valuable knowledge from Mary Goodman of the University of Houston as she discusses lab results, can line contamination, and the relationship between brewery size and contamination risk. Delve into topics such as commercially available tests, International Bitterness Units, beer nutrients, and the role of lactic acid bacteria. Engage with audience questions and expert responses to deepen your understanding of microbiology in craft brewing.

Introduction
About Mary Goodman
What did you look for
Advanced beer spoilage media
Best Advice
Clean Environment
Environment
Sour beers
Audience questions
Lab results
Can line
Size doesnt matter
Reporting back to the brewers
Audience Question
Common Belief
How did you get into this
Commercially available test
International Bitterness Units
Level Bitterness Units
Beer Nutrients
Yeast Extract
Lactic Acid Bacteria
Active Bacteria
Microbiologist
Ted Flynn
Audience Question 2
Audience Question 3
Audience Question 4
Publish
Interview