Quality control needs to move beyond the standard

New Food interviews Adam Zakaria, Quality Manager at Fuller’s Brewery, on how consumer expectations have evolved when it comes to consistency, and why microbiology and the right equipment are key to the perfect brew.

The global beer market is growing at a pacy rate; valued at more than $605 million in 2020, projections suggest its size will reach over $816 million by 2030.1 However, despite its popularity, consumers are picky folk – what was once considered ‘good enough’ has evolved. Quality – and consistent quality at that – is now mission critical. Despite most recognising this, what might be less well-known is the role microbiology can play in achieving this high level of consistency.

Generally, the subject of microbiology in the food industry is associated with safety; and of course, the Asahi Group does rely on microbial tests to ensure its products are safe for consumption. However, due to alcohol being quite a ‘hostile’ environment and Asahi beer having a low pH (around 4.0), pathogens are actually a relatively low risk for this brewer. What is more of an issue are spoilage organisms that have the potential to influence the end product.