Microbiological Stability in Beer: tailored Testing for Long-Lasting Quality

The Centro Analisi CAIM laboratory, drawing on extensive expertise in the beverage sector, offers a dedicated service for assessing the microbiological stability of all types of beer – from craft brews to industrial-scale production.

Using rapid and reliable analytical methods, we detect the presence of spoilage microorganisms – such as wild yeasts, lactic acid bacteria, acetic acid bacteria, and others – which may escape standard quality control procedures. The service is structured into two main phases:

• Microbiological analysis after incubation: carried out under conditions that favor the growth of latent contaminants.
• Comparative organoleptic analysis (pre-/post-incubation): used to assess sensory changes, including turbidity, off-odors, off-flavors, and other defects.

This approach simulates in the lab what happens to the product over time, enabling the early identification of potential issues.

The analysis can be customized based on:

• the type of beer (unpasteurized, bottle-conditioned, filtered, etc.),
• the production process,
• the intended shelf-life.

Our mission is to support breweries and bottlers in preventing microbiological issues, enhancing product quality, and reducing risks during distribution. Our laboratory is fully operational and ready to deliver a fast, accurate, and tailor-made service that meets the highest quality standards.

About Centro Analisi CAIM:

For over 40 years, Centro Analisi CAIM has specialized in wine and olive oil analysis across the Italian territory.

Thanks to a highly qualified team and the use of state-of-the-art instruments, the laboratory offers high-quality services with rapid turnaround times.

In addition to specialized analyses on grapes, musts, wines, and cork stoppers, the lab also performs testing on olive oil, wastewater, and agronomic soils.