hist-brewing: RE:Distillation

[Kirsty Pollock]

> In a message dated 10/22/1999 12:08:49 PM Eastern Daylight Time, 
> kirsty.pollock at mpuk.com writes:
> 
> << Any (other?? sorry Owen, don't know your background, so 
> apologies if you 
> are
>  one) biochemists care to comment??
>  
>  Of course your alcohol can go off _after_ you crack it open... >>
> 
> not a boichemist; a professional brewer. and your beer can go 
> sour, turn to 
> vinager, or a number of other things, but as long as it 
> contains alcohol, the 
> micro-organisms that will grow won't make you sick. you may 
> not want to drink 
> it, though, it'll probably taste vile.

and if enough alcohol turns to vinegar, then the acidity will protect it.

Neat stuff, alcohol. If it didn't exist we'd have to invent it.

just thought: what about cholera - I heard of that being spread by the
'beer' that tramps in russia were making out of leaving bread to ferment in
water - but that could well be because it's too weak???

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