Elimination of contamination (indirect, potential and obligate beer-spoilage organisms) in the cold wort area.
Pitching wort without pure yeast culture.
In all brewery microbiological tests, the aim is to detect obligate beer-spoilage organisms in particular, but also potential beer-spoilage organisms that can lead to the beverage spoiling.
Wort samples without pure yeast culture require microscopic control (as well as a check for wort bacteria odour). Dark-field microscopy is used to analyse samples for beer-spoilage bacteria, wild yeasts and any wort bacteria.