While these organisms can be used to make wonderful and complex beers, they can also prove to be persistent contaminants. The flavors created through their fermentative action can frequently produce unfavorable sensory characteristics in beer in which their presence is not intended. Simply put, we want to control microbial fermentation in our beer so that the flavors we target are found only in the final product of specific beers, not all of our beers.
To this end, the quality control process is our greatest tool. Since brewing uses living organisms, we are at the mercy of these yeast and bacteria. Exhibiting control over the process gives brewers the power to create the final product that they have in mind. There have even been historical European brewers quoted as saying that god is truly the maker of beer, we simply help guide it along it’s path.
Long before the bottle reaches your lips, steps are taken to make sure the quality is maintained. We utilize a number of preventative measures to ensure that a ‘bad beer’ is never something that you, the consumer, have to experience in connection with our brand.
These measures include regular and thorough tank cleaning, and lab testing at many intervals in the brewing and aging process. In short, all our beer is sampled and tested at various stages during their fermentation and development – including bottling and kegging. All samples are plated on selective and differential media that allow us to see what, exactly, is in our beers. Rest assured that when you are enjoying a hand-crafted Bruery beer, much effort has been invested into ensuring that you receive the finest fermented beverage on the market.
Laboratory Intern and Technician