31 Oct
2002
31 Oct
'02
10:43 a.m.
Greetings,
Beer, wine, and distilled spirits are only dangerous
if they haven't been taxed.... :)
The case for beer, in order, IMNSHO.
1. Hops
2. Ph
3. Yeast are aggressive.
4. Anerobic
5. EtOH.
The problem... 20 to 30 percent unfermentable
carbohydrates.
Wine:
1. Lower Ph.
2. Higher EtOH (2x).
3. Tannins.
4. Typically, near zero residual sugar.
Probably beer involves a bit more risk that Charlie lets on,
and wine is even safer than beer. I'll drink to that.
Regarding using beer for a disenfectant, bacteriostat, etc.
It's a leap to get from "Nothing bad grows in beer." to
"Use beer to wipe down the operating room, instruments, etc.
Regarding the fermentability of mead. I believe the
amino acid content of mead is near zero. I suspect
the same could be said of grapes. Honey and grape
juice are protein free.
Cheers,
Jim
So is it the extra ingredient of hops that makes beer
less prone to deadly bacteria than wine? Or is it just
not true that deadly bacteria can grow in wine?
--- David H Berg <bergbrew(a)juno.com> wrote:
>
> I'm no microbiologist, but I've thought of playing
> one on TV.
>
> Pathogens will not grow in beer due to the following
> reasons:
>
> 1. Acidity of beer
> 2. Alcohol
> 3. Hops
>
> Also, yeast is pretty agressive in its fight for a
> food source, so it is
> often hard for bacteria to get its foot in the door
> even.
>
> We're not saying that yeast or bacteria can't grow
> in beer--just none
> that will kill you.
>
> On Thu, 31 Oct 2002 08:49:19 -0600 "Carole Peter"
> <cpeter(a)srfconsulting.com> writes:
> >