“There were no customer complaints, and my evaluation of clarity, aroma, and taste indicated no difference.”

These insights come from an industry-leading professional with a master’s degree in microbiology and decades of experience in brewing and managing large breweries. The findings are based on an 8-week study conducted in a real-world environment—a public house in Wolverhampton. In this study, samples were collected from both the tap and swabs taken from inside the FOB detectors. Using advanced laboratory facilities, the brewer and scientist cultivated the samples at the standard 37°C, allowing them to visually assess the infection levels by evaluating the resulting haze.