Producing good, ‘microbiologically pure’ and stable beers over time is greatly simplified by filtration and pasteurisation procedures.

In the production of ‘craft beers’ (unfiltered and unpasteurised), on the other hand, these aspects are still critical today, and contamination problems in beer are very frequent and caused primarily by incorrect operational and hygienic practices.

Lactic acid bacteria (Lactobacillus brevis, L. lindneri and P.damnosus) are responsible for 70-80% of beer contamination, which together with the gram bacteria Pectinatus spp. and Megaspherae spp. represent the most significant group of beer contaminants.

The NBB® line comprising NBB®-A Agar, NBB®-B Broth and NBB®-C represents Dohler’s revolutionary product line for microbiological contaminant control for the beer and beverage industry.

This new system eliminates the time and high cost of sample preparation compared to conventional microbiological analysis, not to mention the frequent possibility of contamination of the medium itself.

The ease of use of the system is such that it allows any brewer, even homebrewers, microbiological control of beer at all stages of production.

This is because the system uses a series of liquid media for microbial growth with a specific colour indicator that changes colour in the presence of microbial growth, thus making it possible to identify contamination even by simply observing the test tube.