Cooperation between Quality Assurance and Master Brewers (Part 3)
Microbiological analysis | In Part 2 of this series of articles (BRAUWELT International No. 4, 2018, pp. 274-276) several current QA documents that breweries have to treat as controlled documents were presented, along with a sample plan and some simple analyses that a brewery should carry out, such as organoleptic and visual checks. Filterability of beer by means of simple analyses was also discussed. In this part, microbiological analyses of beer during production are described. In addition, possibilities for reducing i.a. losses in the brewhouse are considered.
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