Exclusion of contamination (indirect, potential and obligate beer-spoilage organisms) in the cold wort area.
Pitching wort with pure yeast culture.
In all brewery microbiological tests, the main aim is to detect obligate beer-spoilage organisms, but also potential beer-spoilage organisms that can lead to spoilage of the beverage.
Analysis of wort for beer-spoilage bacteria (anaerobic with pure yeast culture and enrichment).