Spoiled rotten: how breweries are trying to spot bad beer through DNA
April 27, 2015 • Media / Article
Standing beneath a massive, stainless steel tank that regularly holds 100 barrels worth of beer, it’s hard to imagine how something smaller than a human hair could mean tossing all of it out. Yet the tiny bacteria that could turn this brew into an acrid, undrinkable slop are lurking all around us, entirely invisible to the naked eye. These microbes are both a brewer’s best friend and worst nightmare.