This contamination results in fermentation of dextrin sugars and gushing of bottles, casks and kegs due to excess carbonation. It often takes weeks to show and is a hazard as beers have often been released to trade before it is evident. Contamination is most evident in live cask and bottled conditioned beers but may be present in filtered beers if hygiene is compromised during filling. Our test uses advanced DNA PCR methods to detect low levels of contamination and can be rapid to give you direct feedback on products and reassurance on your brewing environment.

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