The Microbiology of Malting and Brewing

Overview

Journal Microbiol Mol Biol Rev

Publisher American Society for Microbiology

Specialty Microbiology

Date 2013 May 24

PMID 23699253

Citations 56

Authors

Nicholas A Bokulich

Charles W Bamforth

Affiliations

Soon will be listed here.

Abstract

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

Citing Articles

Analysis of Bacterial and Fungal Communities and Organic Acid Content in New Zealand Lambic-Style Beers: A Climatic and Global Perspective.

Ohwofasa A, Dhami M, Winefield C, On S Microorganisms. 2025; 13(2).

PMID: 40005592 PMC: 11857652. DOI: 10.3390/microorganisms13020224.

Seed endophytes of malting barley from different locations are shaped differently and are associated with malt quality traits.

Ajayi O, Mahalingam R BMC Plant Biol. 2025; 25(1):151.

PMID: 39910446 PMC: 11796131. DOI: 10.1186/s12870-025-06089-6.

Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.

Lee M, Kim D, Lee K, Chang J J Microbiol Biotechnol. 2024; 34(8):1653-1659.

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Metagenomic sequencing and reconstruction of 82 microbial genomes from barley seed communities.

Tshisekedi K, De Maayer P, Botes A Sci Data. 2024; 11(1):484.

PMID: 38730026 PMC: 11087463. DOI: 10.1038/s41597-024-03332-x.

Predicting and improving complex beer flavor through machine learning.

Schreurs M, Piampongsant S, Roncoroni M, Cool L, Herrera-Malaver B, Vanderaa C Nat Commun. 2024; 15(1):2368.

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