Beer mixed beverages: dangerous spoilage yeasts, susceptible beverages?
Studies relating to microbial susceptibility of beer mixed beverages (BMB) have not been published heretofore. The heterogeneity of this beverage segment, arising from continuous innovations and new recipes, makes it difficult to arrive at a uniform evaluation from a microbial point of view. Within the context of a project R 398 of “Wissenschaftsförderung der Deutschen Brauwirtschaft” (“Wifö”) (Scientific Sponsors of the German Brewing Industry), 20 commercial beer mixed beverages were tested to determine susceptibility to a wide range of spoilage yeasts. The results show which spoilage yeasts can lead to which product changes (haze/sensory change/pressure build-up).
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