It’s difficult to read the news some days without seeing a report on a new food health scare, either a food poisoning or a contamination of toxins. Fortunatley, as brewers we deal with a beverage relatively resistant to pathogens because of its acidity, alcohol, hops and low oxygen levels.

Written by our director Dr Keith Thomas and published in the SIBA Journal in Autumn 2019, read this full article available for download as a PDF.

   Return to Brewlab blog

Acquire the skills and knowledge you need to succeed

From a one-day taster session to a nine-week intensive residential course. Whatever your brewing aspirations, Brewlab training is internationally recognised as one of the best ways to acquire the skills and knowledge you need.

Find your course