Histamine in Beer

Assuring the microbiological quality of draught beer

“…A survey of 98 beers showed that four of the 49 'tap' beers had elevated levels of tyramine (26-112 mg/L), whereas the remaining beers ex tap together with the 49 bottled or canned beers contained <10 mg/L. Tellingly, this work connects the dispense system hygiene directly with histamine concentration such that 'mechanically cleaning of the tap and the storage devices reduces histamine concentration up to 35% and combined mechanical and chemical hygienic prevention (by) 93%' (Diel et al, 2009). With one exception, the above observations have seemingly triggered little in the way of follow-up.…”