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Step 1/ Sterilisation

Certain microorganisms produce compounds that result in off-flavours. For example, some bacteria produce acetic acid, leading to a vinegary taste. Certain moulds produce compounds that result in musty, earthy, or unpleasant flavours and aromas.

Bacterial contamination can compete with brewing yeast for nutrients and resources during fermentation. This competition can lead to incomplete fermentation or stalled fermentation, resulting in higher levels of residual sugars in the beer and lower alcohol content than intended. 

Wild yeast contamination can compete with or overshadow the desired brewing yeast strains, affecting their ability to ferment the wort properly.

Contamination can cause spoilage of the beer, rendering it undrinkable or unsafe to consume. Bacteria and mould can produce off-flavours, cloudiness, and other undesirable characteristics in the beer. In severe cases, contamination may lead to the production of toxins that pose health risks.

Contamination can lead to unpredictable and inconsistent results in the brewing process. The presence of microorganisms can cause variations in flavour, aroma, and appearance from batch to batch, making it challenging to achieve the desired beer profile consistently.