Effect of Bacterial Contaminants on Beer. A Review¹

1 Presented in part at the ASBC Section 6 (Montreal) meeting, November 1977.

Abstract

This review of the important bacterial groups of concern to brewers outlines the effect that primary and some secondary bacterial end products such as fusel alcohols, acetate, glycerol, lactic acid, diacetyl, acetaldehyde, and dimethyl sulfide have on the flavor and aroma of beer. Imbalance or aberrant levels of one or more of these types of chemicals may lead to a beer that is poorly rated at taste panels.

• Bacteria
• End products
• Off-flavors
• Spoilage