The Horace Brown Memorial Lecture* a Century of Brewing Microbiology

Rainbow, C.

doi:10.1002/j.2050-0416.1975.tb03782.x

Cited by 10 publications

(1 citation statement)

References 44 publications

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“…Despite the generic hurdles, the growth of hop‐resistant lactic acid bacteria (notably L. brevis ) is supported by maltose, maltotriose and maltotetraose together with organic acids including citrate, pyruvate, malate and succinate . Further, Rainbow noted that beer spoilage lactobacilli need ‘exogenous supplies of most α ‐amino acids, several growth factors of the vitamin B complex and one or more purine and pyrimidine bases'.…”

Section: Spoilagementioning

confidence: 99%

Draught beer hygiene: a survey of on-trade quality

Mallett

Quain

2018

J. Inst. Brew.

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The quality of draught beer in 57 on-trade licensed premises in 10 locations in the UK Midlands was assessed using a forcing test. Of 149 samples of standard lager ('SL', abv ≤ 4.2%), 44% were in the 'excellent' quality band compared with 16% of 88 samples of keg ale ('KA', abv ≤ 4.2%). Of the total of 237 samples, >90% were represented by two lager and two ale national brands. There were differences in the quality index (QI) between the brands, with lager SL3 having a QI of 84% compared with 72% for lager SL6, 71% for ale KA5 and 68% for ale KA1. The susceptibility of the four brands to spoilage was assessed using a challenge test with microorganisms taken from forced draught beer samples of the brands. Ale KA5 (challenge test QI = 87.5%) was the most resistant to spoilage followed by lager SL3 (81.3%), lager SL6 (75%) and ale KA1 (62.5%). Keg beers in accounts with a national cask beer quality accreditation had the same QI as those without accreditation. Analysis of price vs quality showed that the most expensive price band had the lowest quality. Draught beer quality declined as the number of dispense taps increased across the bar. It was also noted that dispense into branded half-pint glasses had variable take-up, with lager SL3 served in the correct branded glassware on 71% of occasions but only on 5% of occasions for lager SL6. None of the keg ales were served in correctly branded glassware.

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Section: Spoilagementioning

confidence: 99%

Draught beer hygiene: a survey of on-trade quality

Mallett

Quain

2018

J. Inst. Brew.

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THE HORACE BROWN MEMORIAL LECTURERERUM COGNOSCERE CAUSAS

MacLeod

1978

Journal of the Institute of Brewing

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To understand the causes of natural phenomena is a major objective of all scientists, and one in which Horace Brown succeeded to a greater degree than most. He was concerned with almost all aspects of the brewing process, and, as a bonus, his brewing studies led him to enunciate laws of general scientific applicability. His classic work on the physiology of germination, carried out in the 1890's, is still largely valid, and some problems which he recognized still await satisfactory solutions.

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The Institute of Brewing

1979

Journal of the Institute of Brewing

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The Horace Brown Memorial Lecture* a Century of Brewing Microbiology

Cited by 10 publications

References 44 publications

Draught beer hygiene: a survey of on-trade quality

Draught beer hygiene: a survey of on-trade quality

THE HORACE BROWN MEMORIAL LECTURERERUM COGNOSCERE CAUSAS

The Institute of Brewing

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