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* When operating a commercial brewery with clean beer production alongside sour beer production, invest in a quality control lab and procedures.
* Use a separate packaging system for sour beer unless the packaging system can be sanitized with hot water or caustic (foam disinfectants that are often used in packaging lines have been reported to be not as effective against removing biofilms).
* The more surface area that equipment has, the more prone it is to biofilm formation. Horizontal surfaces are more prone than vertical surfaces to biofilm formation.
====Reducing Microorganisms====