The new service checks the microbiological stability of beer, making sure no unwanted yeasts or bacteria spoil the beer
Microbiological stability is a key parameter for ensuring the long-term quality and safety of beer. Preventing contamination by unwanted yeasts or bacteria helps preserve its organoleptic properties and ensures a shelf-life aligned with market expectations.
The Centro Analisi CAIM laboratory, drawing on extensive expertise in the beverage sector, offers a dedicated service for assessing the microbiological stability of all types of beer – from craft brews to industrial-scale production.
Using rapid and reliable analytical methods, we detect the presence of spoilage microorganisms – such as wild yeasts, lactic acid bacteria, acetic acid bacteria, and others – which may escape standard quality control procedures. The service is structured into two main phases:
- Microbiological analysis after incubation: carried out under conditions that favor the growth of latent contaminants.
- Comparative organoleptic analysis (pre-/post-incubation): used to assess sensory changes, including turbidity, off-odors, off-flavors, and other defects.
This approach simulates in the lab what happens to the product over time, enabling the early identification of potential issues.
The analysis can be customized based on:
- the type of beer (unpasteurized, bottle-conditioned, filtered, etc.),
- the production process,
- the intended shelf-life.
Our mission is to support breweries and bottlers in preventing microbiological issues, enhancing product quality, and reducing risks during distribution. Our laboratory is fully operational and ready to deliver a fast, accurate, and tailor-made service that meets the highest quality standards.
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