Discussion
Beer may be stabilised against microbial spoilage after packaging by
Answer: A
Correct answer: Pasteurisation or sterile filtration
Once the beer is in its container the only remaining options are to kill the organisms with heat or to remove them physically through a membrane. Tunnel pasteurisation is the common industrial route; sterile filtration is used where the heat treatment would harm the flavour. Beer conditioned in the bottle deliberately forgoes both.
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