31 Oct
2002
31 Oct
'02
9:23 a.m.
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:
I know I'm extrapolating this to another level, but I'm amazed (and
disappointed) about "Charly P." saying no pathogens survive in beer.
If
this were so, beer would be used to disinfect things like surgical
instruments. I'm not so sure I'd like my obstetrician or brain
surgeon
using beer for disinfection. (just hand that beer to ME). If YEAST
can
grow in beer, I'm sure there's some nasty bug that can kill you that
can
grow in beer. Any microbiologists care to set us straight? ;->
cwp
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
http://www.mncraftbrew.org
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>> Will Holway <brew987(a)yahoo.com>
10/31/02 08:36AM >>>
I am curious as to why contamination in wine can be
deadly whereas not so in beer? Does the acidity have
anything to do with it?
--- Gregory Walsh <popcorn(a)ties.k12.mn.us> wrote:
If a man speaks in the woods and there is no woman
to hear him. Is he still wrong?
Someone said "sanitation is not as critical with
Mead and Wine" this is not my understanding. Fifteen
years ago Poison Control told me that contamination
in home-made wine was common and sometimes fatal.
Charly P. sez there are no known pathogens that
survive in beer.
Greg
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