MBAA TQ https://doi.org/10.1094/TQ-57-1-0205-01 | 
VIEW ARTICLE
Alan Kornhauser. Pabst Brewing Company, Kyoto, Japan
AbstractFormaldehyde was originally added to the mash in the
brewhouse in Germany at the turn of the last century to facilitate clarity. As
the Reinheitsgebot gained acceptance throughout a unified Germany, this
practice was stopped, but it continued in China until 2005. However, it appears
that there is also naturally occurring formaldehyde in beer as a by-product of
fermentation. This phenomenon has not been widely researched, and more study
should be done so that we can more accurately understand our fermentations and
finished product.
