Four common types of bacteria that can be found in beer
This type of bacteria produces large quantities of acetic acid and is used to make vinegar. In beer it can cause a sour taste and discolouration.
This type of bacteria, of which there are about nine different species, produce lactic acid causing a sour taste.
This type of bacteria causes probably the most easily detectable of problems by the average consumer - the rotten egg smell!
It produces acetic, lactic and propionic (causes mould in bread) acids. As well as hydrogen sulphide and dimethyl sulphide. Beer that has been broken down by these acids will taste foul, be cloudy and have that rotten egg aroma.
This type of bacteria causes the production of diascetyl, a compound that is used to flavour beers. Beer will take on a buttery/butter scotch aroma with higher levels of this compound.
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