A 500-year-old German law accidentally used microbiology to keep beer safe from bacteria
A 16th-century German purity law intended to protect grain supplies accidentally utilized the natural antibacterial properties of hops to keep beer safe from dangerous spoilage.
The Reinheitsgebot of 1516 limited German beer ingredients to water, barley, and hops to prevent brewers from using wheat needed for bread. While the law was meant to manage food supplies, it had a profound scientific side effect. The alpha acids found in hops naturally kill ninety-nine percent of gram-negative bacteria.
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