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Microbe

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Microbes are dealt with in the process of brewing beer. 100 numbered microbes are encountered by Egyptian brewers, coming in one of four types:

  • Yeasts are beneficial microbes which convert the sugar in a brew to alcohol. Making drinkable beer requires the application of one or more yeasts.
  • Acetobacter convert sugar into acetic acid (vinegar). This produces a sour flavor which can ruin a brew in large enough quantities.
  • Lactobacilli convert sugar into lactic acid, also a sour flavor.
  • Molds convert sugar into mold. Mold is flavorless, but too much of it will render a beer undrinkable.


Microbe Characteristics

All microbes consume the sugar (glucose and maltose) in a brew, converting it into their product (either alcohol, acetic acid, lactic acid, or mold) on a 1:1 basis.

The various yeasts, as the most important microbes for brewing, have their own page.

The undesirable microbes have fewer characteristics than do yeasts. For one thing, they do not produce flavors. (Acetobacter and lactobacilli do, however, produce acetic acid and lactic acid, respectively, both of which impart a sour flavor to beer.) Additionally, the undesirables have no equivalent of yeast's "alcohol ceiling" -- that is, there is no limit to the amount of acid or mold they will produce, provided they have enough sugar (and vitamins?) to work with.

Undesirable microbes do possess an individual "glucose floor" and "maltose floor", just as yeasts do.


List of Microbes

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