No, freezing does not kill bacteria

[An Ankoù]

Here's a possible starting point for those of a nervous disposition:
https://pubmed.ncbi.nlm.nih.gov/22004814/


Here's an abstract:
This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcohol-free beer; however, growth was prevented when the pH of the alcohol-free beer was lowered from the "as received" value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures.

 

[Rodcx500z]

Clostridium whelchi is a bad one as are anarobic bacteria, wish i could live without oxygen bring it on Putin

 

[foxy]

There are a host of many different pathogens on fruit; if it hasn't been treated, a whole batch of beer can and will be spoiled, despite the pH and alcohol content.

 

[Stu]

I refuse to put fruit in beer, it never makes a beer better. So, all good here.

I would have agreed until I discovered a proper kriek lambic beer.

Everything about this beer is wrong. It uses naturally occurring yeast and black cherries.
Yet the outcome is one of the most wonderful things.

 

[Agentgonzo]

I would have agreed until I discovered a proper kriek lambic beer.

Everything about this beer is wrong. It uses naturally occurring yeast and black cherries.
Yet the outcome is one of the most wonderful things.

That's where the inspirational spark occurs.
Kriek deserves to be classed as it's own drink in it's own right. It's not a cider. It's not a beer. It's not a fruit juice. It's a kriek.

 

[Sadfield]

I would have agreed until I discovered a proper kriek lambic beer.

Don't get me wrong, I'll happily drink kriek, framboise and all the other variants. I've drunk them at source, at Cantillon, Tilquin, Drie Fontainen, Hanssens, Boon, Oud Beersel. For me the fruit detracts from the base beer, never making it better, I much prefer straight Gueuze.