Quality control needs to move beyond the standard

The global beer market is growing at a pacy rate; valued at more than $605 million in 2020, projections suggest its size will reach over $816 million by 2030.¹ However, despite its popularity, consumers are picky folk – what was once considered ‘good enough’ has evolved. Quality – and consistent quality at that – is now mission critical. Despite most recognising this, what might be less well-known is the role microbiology can play in achieving this high level of consistency.

Generally, the subject of microbiology in the food industry is associated with safety; and of course, the Asahi Group does rely on microbial tests to ensure its products are safe for consumption. However, due to alcohol being quite a ‘hostile’ environment and Asahi beer having a low pH (around 4.0), pathogens are actually a relatively low risk for this brewer. What is more of an issue are spoilage organisms that have the potential to influence the end product.