A necessary evil?

Daniel Cooper looks at the controversial subject of pasteuration in beer

It was Ernie, the fastest milkman in the west, who said “do you want it pasteurised? Because pasteurised is best.” It would seem that Ernie was fairly convinced about the value of the technique for milk. However, in the brewing world opinion is decidedly split as to whether pasteurisation is a good thing for beer.

Concerns over its impact on beer flavour and the high energy costs associated with the process mean that pasteurisation is seen, by some, as the enemy of good beer. But for others, if performed carefully, it helps in the brewing of beer that can be given an extended shelf-life without fear of it going sour. Does pasteurisation have a place in modern brewing?

Pasteurisation is a common preservation technique used widely in the food and drink industry. Unlike sterilisation it does not kill all micro-organisms but reduces their number to a level where they are unlikely to cause disease.

Fortunately, beer does not support the growth of disease causing micro-organisms mainly due to the anti-microbial properties of alcohol and hops.

However, some particularly hardy bacteria and wild yeast can survive in beer and they like nothing better than to spoil the flavour, and therefore your enjoyment, of your brew.

If we jump back nearly 200 years this was exactly the issue causing great consternation to French brewers until Louis Pasteur applied his knowledge of the fermentation process to the problem.

His work into alcoholic fermentations, which he published in two volumes.....

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By Daniel Cooper

Section : Beer Production

Page number : 54