I've produced vomitus many times after drinking beer. This is why I never
touch the stuff. Scotch is much better - no vomitus and little hangover.
American beer is pasteurized before it can be sold. If you make your own
contaminants can grow in the beer and ruin it. Don't know about what kind of
pathogens would be in beer, but the raw ingredients could bring in all kinds
of environmental organisms. Once the alcohol content gets up to the beer
level then most of those will die off.
--
John Gentile Rhode Island Apple Group
yjgent at home.com Past President, Publicity Chairman
"I never make mistakes, I only have unexpected learning opportunities"
> From: "Troy Jesse" <tjesse at uiuc.edu>
> Organization: University of Illinois at Urbana-Champaign
> Newsgroups: bionet.microbiology
> Date: Fri, 12 Jan 2001 16:44:48 -0600
> Subject: pathogens in beer
>> I was told by a reputable source that in the past year two pathogens have
> emerged that can survive in beer (a traditionally pathogen-free food). I
> think the specific name of one of them may be vomitus, but I don't know the
> generic names.
>> Any help is appreciated
>>>>
