4

I brew at home, where quite a few other persons live too. One of them has catched a common cold. Is there risk of sick person contaminating batch and if such a risk exists could common cold or similar mild infection causing viruses and/ or bacteria survive in wort post boil and if they do, how long could they survive?

Usually I have postponed brewing or any other brew related activities at such an event, but as spring is coming quite early this year, I'm running out of brewing season.

5

No. There are no know pathogens that can survive in beer, wine or any booze. You are safe.

| improve this answer | |
  • 1
    While I agree completely with the spirit of this post, I feel compelled to point out that certain pathogens absolutely can survive in beer, albeit for limited periods of time (dependent on alcohol content, pH, bitterness, temperature of storage, inoculation rate of pathogen &c). An interesting study of this can be found here: meridian.allenpress.com/jfp/article-lookup/doi/10.4315/… I think it would be safer to say that no known pathogen can grow/multiply/survive indefinitely in almost any beer (the notable exception being non-alcoholic beer). – Franklin P Combs Mar 17 at 0:19
  • 1
    Of course, I'll stress that this really is no concern whatsoever as far as the poster's stated question is concerned. – Franklin P Combs Mar 17 at 0:23

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.