brewing microbiology

Brewing microbiology is the study of microorganisms involved in the production of beer and other fermented beverages. Yeast is the primary organism, converting sugars from grains into alcohol and carbon dioxide during fermentation. Bacteria can also play a role, sometimes beneficially, by adding unique flavors or sourness. Understanding these microorganisms helps brewers control the fermentation process, enhance flavors, and ensure product safety. The interaction between yeast, bacteria, and environmental factors leads to the diverse range of beers available today. Mastering these interactions is essential for quality and consistency in brewing.