Using targeted metabolomics it was found that, in addition to carbohydrates and organic acids, the initial wort contained low levels of the biogenic amines agmatine, putrescine and cadaverine . Two additional biogenic amines, histamine and tyramine, were produced throughout the fermentation and ageing process but biogenic amine levels remained generally low, likely due to manual wort acidification limiting growth of enterobacteria. Correlating metabolomics and genomics data suggested histamine was produced by the LAB species P. damnosus present during the acidification stage, although it is likely that other species also contribute, given the complexity of the microbial community. These studies highlight the power of combining genomics and metabolomics to understand the processes of fermentation in complex microbial communities.