THE IMPACT OF SCIENCE ON QUALITY*

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Abstract
The role that science has played in the development of commercial brewing is traced over two centuries. Today's demands for packaged beers of long shelf life could not have been met without the scientific knowledge that has been gained by research in microbiology and biochemistry, particularly in the last twenty years. The work of the control laboratory is changing as new analytical techniques make it possible for the quality of production to be monitored more swiftly. The European Brewery Convention does much to advance brewing science by providing a forum for the presentation and discussion of research results, but the desire to extend this more to development and production topics raises difficult problems.

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