Title: “Bacteria Brewing: The Hidden Dangers Lurking in Low-Alcohol Beers”

Dear beer enthusiasts,

Thank you for reaching out to us! We appreciate your interest and on that note, we have an interesting topic to discuss today. We’ve received your submission, and we’d like to shed light on a somewhat alarming discovery—low- and non-alcoholic beers can potentially become havens for harmful bacteria under certain circumstances.

While the incidence of food poisoning cases caused by beer is generally rare, new findings from Cornell University have revealed that improperly brewed or stored low- and non-alcoholic beers can create an environment conducive to the growth of nasty bacteria. In a study published in the Journal of Food Protection, the authors explained that nontraditional beers lack one crucial barrier to bacterial growth: ethanol concentration. Additionally, the combination of high pH, high sugar content, low carbon dioxide, and low hop bittering compounds contribute to these beverages’ vulnerability to spoilage microorganisms and foodborne pathogens.

To illustrate this, the Cornell study conducted an experiment. Canned beer samples from Genesee Brewing Company in Rochester, NY, were inoculated with cocktails consisting of five strains of E. coli, salmonella enterica, and listeria monocytigenes. These samples were then stored at two different temperatures (4 and 14 degrees Celsius) for a duration of 63 days. Shockingly, the researchers found that E. coli O157:H7 and salmonella thrived and survived in both low- and non-alcoholic beers for over two months, regardless of storage temperature. It is worth noting that E. coli O157:H7 is the most common strain responsible for human illness.

Listeria, on the other hand, remained undetectable at all pH levels throughout the study. Nevertheless, the researchers concluded that beers with high pH (>4.60), low to no alcohol content, and low carbon dioxide levels are particularly susceptible to spoilage and pathogen growth. In fact, any craft beverage with a pH exceeding 4.60 runs the risk of Clostridium botulinum growth, potentially leading to toxin production.

These findings may surprise many, especially considering the growing popularity of non-alcoholic beers in the United States. In the 52 weeks leading up to September 9th, sales of non-alcoholic beer increased by a staggering 32% compared to the previous year. This trend has continued to grow steadily, averaging 31% growth over the past four years, according to data from NielsenIQ as reported by the Wall Street Journal.

In light of these concerning results, the researchers emphasize the importance for beverage manufacturers, specifically low- and non-alcoholic beer producers, to prioritize food safety measures in their production processes. They recommend implementing pasteurization, utilizing sterile filtration techniques, and incorporating preservatives to minimize microbial risks. Additionally, it is crucial for breweries to regularly sanitize kegs, draught system tubing, and faucets, while adhering to good handling and cleaning practices throughout the manufacturing process.

So, for all beer aficionados out there, keep in mind that not all beers are created equal when it comes to bacterial growth. While the chances of encountering issues with low- and non-alcoholic beers are still relatively low, these findings highlight the importance of maintaining stringent food safety standards within the brewing industry. By doing so, we can continue to enjoy our favorite beverages with peace of mind.

Cheers to safe and delicious beer!

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