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Beer, the product of fermentation that arguably changed the course of human civilization. Though the first brewing process dates back to ancient Mesopotamia, the modern method still presents a host of flaws. There are both many steps of fermentation and many opportunities for contamination. Most breweries will experience some form of spoilage in their lifetime. These invading microorganisms can alter turbidity, coloration, aroma, taste, and the overall quality of the product. This disruption is devastating for commerce. A centralized method of testing would help to eliminate spoiled products and prevent future infections. The following procedure utilizes a combination of polymerase chain reaction and media to detect suspected contaminants.

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Universal Quality Control for Brewers



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