Ontario District

The document outlines a presentation by Dr. Alex Speers on the topic of beer pasteurization, detailing its definition, historical context, and the scientific principles that govern the process. It explains how pasteurization, a method developed by Louis Pasteur, is utilized to extend the shelf life of beer by minimizing microbial growth. The presentation delves into thermal bacteriology concepts, particularly the significance of D and z values, which are critical for determining the appropriate time and temperature for effective microbial reduction. Additionally, it highlights the necessity of customizing pasteurization levels based on various beer characteristics such as alcohol content and pH, as well as the unique challenges associated with pasteurizing non-alcoholic beers and the ongoing need for research in this area.