gene (Haakensen et al., 2007). Beer 1 was a filter-sterilized 4% v/v
alcohol beer, pH 4.2 and averaging 9.8 bitterness units (BU), while Beer
2 was a pasteurized 5% v/v alcohol beer, pH 3.8 and averaging 11 BU.
Bacteria capable of growing in either beer were considered to be beer-
spoilers. Prior to testing for hop-resistance as described in Sections 2.2