Testing wort/beer for contamination requires a clean space in which to work. For starters, set aside a room isolated from the brewhouse to perform contamination testing. Examples include water, air, malt dust, traffic into the brewery, sewers, fruit flies (or other critters).įortunately, there are practical aseptic techniques that can help to overcome common beer spoilers.
The brewery is a very dirty place with many sources of potential beer spoilers. The fact that malt dust contains many beer spoilers is just one of a plethora of reasons why. As such, brewhouse and fermentation are very often housed in the same room! In contrast, traditional breweries were designed to separate the hot/cold side of brewing. Unlike traditional breweries, most craft breweries are not designed by brewery engineers or brewing microbiologists.
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