Beer Testing Supplies and Tools
The wort used to make beer is a liquid containing a high concentration of sugars, especially maltose and maltotiose. These properties make wort an ideal medium for growing many types of microorganisms, especially the yeast needed to convert the sugars in wort into alcohol. In the case of the brewing process, brewers use a species of yeast in the Saccharomyces genus, commonly known as brewer’s yeast. For example, Saccharomyces cerevisiae is a top-cropping yeast that ferments well at higher temperatures, making it the best choice for ales. On the other hand, Saccharomyces pastorianus is a bottom-cropping yeast used at lower temperatures to make lagers.
Much of the reason for beer testing lies in ensuring that only the desired strain of brewer’s yeast grows in the wort. Other microorganisms are considered contaminants, largely because of the unpleasant flavors they impart to the beer. Bacteria such as Lactobacillus and Pediococcus produce lactic acid as a waste product rather than alcohol, which gives beer a sour flavor. Acetobacter and Gluconobacter produce acetic acid, which is the acid found in vinegar. Wild yeast is less efficient at converting sugar into alcohol.