Brewing experts at the Food Innovation Centre have been helping small breweries across Derbyshire and Nottinghamshire to avoid costly recalls by preventing a beer spoiling issue at the earliest possible stage.
Infection can occur at any point in the production process of beer, but as temperatures rise, so does the chance of it happening. Large breweries have formal laboratories to test for infections during the production process but that’s cost prohibitive for many very small breweries.
Brewing experts at the Food Innovation Centre at the University of Nottingham have been helping local small breweries to introduce a relatively new, simple technique – developed in Germany – which flags up an infection issue using a simple colour change system. The technique can be used at any point during the production process.