Pathogens and Beer
/In these unusual times, it seems superfluous to remind everyone that, in a fully fermented beer, no pathogenic microorganism can survive, including viruses such as COVID 19.
There are many solid reasons for this phenomena, but the main three are:
pH, since beers tend to fall into the acidic range of pH.
Carbonation content, since all beers have some carbonation (many beer brands have carbonation as a specification and release criterion)
Alcohol content which tends to fall mostly from 4 to 5% ABV (alcohol by volume)
In viruses such as COVID 19, the lipid surface properties are quickly and completely destroyed (in microseconds), rendering the beer completely safe. It is true that beer can nevertheless be contaminated by beer spoilage microorganisms, which can change the flavor of the product but not pathogenic microorganisms.
Many brewers, such as myself, tended to start their careers as microbiologists, making us very familiar with the above characteristics of beer and the importance to always work in an exceptionally clean environment at all times to produce superior products. In fact, beer is one of the safest beverages due to the above. Under no circumstances can drinkable beer be consistently produced if there is any compromise to cleanliness.
At Applied Cleaning Technologies - ACT (manufacturers of “Draftec” beer line cleaner) we decided to publish this information purely as a public service reminder of beer safety, irrespective of the consumer’s like or dislike for the product.
Cheers!
Your friends at Draftec.
