Microbiology in Brewing

Microbiology in brewing involves studying and managing tiny organisms—mainly yeast and bacteria—that influence beer production. Yeast ferments the sugars in malted grains, producing alcohol, carbon dioxide, and flavorful compounds, shaping the beer’s taste and texture. Bacteria can sometimes cause spoilage or unwanted flavors but are also intentionally used in certain styles like sour beers for their unique contributions. Microbiology helps brewers select, control, and optimize these microorganisms to ensure consistent quality, desired flavors, and efficient fermentation processes, making it essential for creating a wide variety of beers.