Low ABV and pathogen concerns

[bertden]

I've been on a quest lately to brew as low alcohol beer as possible while still having it enjoyable. I haven't concerned myself so far with PH level but some have mentioned that one should make sure it's low enough to stop nasty pathogens from propagating when the ABV is very low. Does anyone know what is the minimum ABV needed to not worry about this? Thanks

 

[lumpher]

I'd consider temps more important than abv for that. Tafelbiers have been brewed for centuries at very low abv.

 

[MaxStout]

People brew NA beers that are <0.5% ABV without pathogen issues.

Being diligent about cleaning and sanitation will have a far more profound effect on controlling infections.