Fighting beer spoilage – brewers’ oldest challenge
07/08/2015 // Quick Insights // Text: Sandra Luley, Senior Global Marketing Manager at QIAGEN

Did you know that beer spoilage bacteria have been a serious concern to the brewing industry for centuries? Even today, breweries worldwide have to deal with spoilage of the produced beer. It is a costly but necessary task for producers to avoid loss of entire batches of beer, prevent product recalls and most important protect their brands.

The biggest problems are caused by those bacteria belonging to the Lactobacillus genus as well as some Pedicoccus, Megasphaera and Pectinatus species. The presence of these beer spoilage bacteria can affect the turbidity, acidity and even the smell of the beer making it unpalatable and unenjoyable.

Traditional culture-based methods are used worldwide for detecting beer spoilage bacteria. However, these methods have been inefficient and can take up to 5 days to obtain a result. Such delays can be commercially damaging to the brewing industry by postponing the release of the product on to the market. Therefore, it’s key for every brewer to gain rapid and reliable insights if brews are contaminated or not.

QIAGEN has one of the broadest portfolios of diagnostic solutions to help rapidly detect and test for the signs of beer spoilage. The company’s advanced solutions include customized and ready-to-use Microbial DNA qPCR assays, arrays and automation solutions and can support breweries to fight spoilage and avoid needless financial losses.

More insights into beer spoilage and QIAGEN’s food testing offering can be found here: