MBAA TQ https://doi.org/10.1094/TQ-57-3-1011-01 | 
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Alastair T. Pringle. College of Arts and Sciences, Maryville University, St. Louis, MO, U.S.A.
Abstract
Although beer is unlikely to support the growth of most microbes, it is susceptible to spoilage by a limited number of bacteria and yeast collectively termed “beer spoilers.” Beer-spoiling microbes can be detected by traditional means or by modern rapid methods, such as polymerase chain reaction (PCR). The PCR systems that are available have a range of capabilities, so it is a daunting task to decide which one is right for a particular brewery. A brewery should first question if there is even a need for PCR. Once a decision has been made to deploy a system, the brewery should determine which samples need to be analyzed, how many samples per day, which microbes they want to detect, the laboratory facilities they will need, the expertise available, and the cost of the system. After a brewery has reviewed each of these areas, they will be able to make an informed decision on which system to deploy.
