Jul 28, 2017 · 1 min read
Thanks for the comment! Looking into it some more it seems like the hops definitely play a role in beer preservation and can even be effective on C. botulinum growth. From some more researching it seems like most beers are actually below pH 4.7, those below 4.6 would technically be acidified foods which would explain there preservation as well, with or without the alcohol.
