Hops & Bacteria | How Brewers Use the Antibacterial Properties of Hops

November 17, 2021 | David Nilsen

“It’s been known for a long time the addition of hops will control the growth of bacteria in beer,” says Matt McCarroll, professor of chemistry and biochemistry and director of the Fermentation Science Institute at Southern Illinois University. While these antibacterial qualities aren’t usually needed in modern brewing, the rise in popularity of mixed-fermentation beers has reawakened interest in this poorly understood property of hops.

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