Traditional methods of detection and identification of brewery spoilage organisms

With improvements in brewhouse design and thorough cleaning and quality control systems in place, the opportunities for microbiological contaminants to enter the brewing process are minimal. Despite this, contamination events are still common. However, brewers have an ever-increasing range of tools available for detection and identification of microbes, and it is possible to implement very effective methods to minimise risk even with limited resources. This chapter details the traditional methods that may be employed for analysis of raw materials and samples taken throughout the brewing process and dispense, defining the target microbes and the most appropriate microbiological media for detection at each stage.