on 28/04/15 at 12:32 pmBeer
People have brewed beer for thousands of years, but there are some things that brewers still don’t have down to a science. Despite the best efforts of brewers everywhere, sometimes a tiny, nefarious bacterium will manage to squirm its way into a batch of beer, ruining it for everyone.
Usually, brewers don’t find out about the presence of bacteria until too late. They rely on cultures, taking small samples of beer and incubating them in petri dishes to see if harmful bacteria grows. But some breweries are taking a more proactive approach.
As the Verge reports, breweries like Russian River are turning to a quick, easy DNA testing method that takes just a few hours, and can identify beer-contaminating culprits such as bacteria from the Pediococcus and Lactobacillus genuses, which can ruin a beer’s flavor.