“SPECIAL BEERS: THE CASE FOR PASTEURIZATION”

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“SPECIAL BEERS: THE CASE FOR PASTEURIZATION”
Article Release for Brewmasters and Beverage Makers by Jaime Jurado,
Past President-MBAA
   
Article Excerpt:
“It doesn’t taste like what we wanted it to” was the quote used at a recall of a Bourbon-barrel aged beer that was infected with alcohol-tolerant Lactobacillus acetotolerans, a souring bacteria.

American brewers have pushed boundaries of traditional brewing with the development of barrel-aged beers, with previously used wine barrels, bourbon and sprits barrels, and with installation of foeders (wooden beer tanks) in their cellars.

Beers no one imagined 20 years ago are finding their fans and making names for the breweries that produce them.

Over 100 years ago, it was only the British who used unpitched wooden beer casks, and the special flavors of Brettanomyces were prominent in many ales of the times…”

 

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