What is the most common method to prevent infection during the brewing process?

Sanitization is the most common method to prevent infection during the brewing process because it effectively eliminates unwanted microorganisms that could compromise the quality and safety of the beer. This process involves using sanitizers—chemicals specifically designed to kill bacteria, wild yeast, and other pathogens—on all brewing equipment, including fermenters, bottles, and utensils.

Maintaining a high standard of cleanliness through sanitization ensures that the desired yeast and other microorganisms can thrive without competition from harmful organisms. This practice is crucial in brewing, where even a small number of contaminants can lead to off-flavors, spoilage, or even completely ruin a batch of beer.

While filtration, natural carbonation, and cold storage are important aspects of brewing and beer preservation, they do not directly address the prevention of infection during the brewing process itself. Filtration may remove some particulates and haze but is not a primary defense against microbial contamination. Natural carbonation and cold storage serve different functions in terms of flavor and preservation but do not inherently provide protection against potential infections during fermentation.