PASTEURIZATION AND STERILIZATION OF BEER—A REVIEW

Abstract

Modern means of preventing the spoilage of beer by contaminating micro‐organisms are compared with traditional techniques. Newer procedures include flash‐pasteurization, sterile filtration and the use of chemical preservatives; aseptic bottling techniques, which are essential when sterility is achieved prior to packaging, are discussed. All known methods influence, in some measure, the properties of beer and the choice of a suitable technique is greatly dependent upon the precise nature of the product involved. 1968 The Institute of Brewing & Distilling