The genus Pectinatus includes strictly anaerobic Gramnegative non-spore-forming mesophilic bacteria, often referred to as beer spoilage bacteria. Pectinatus frisingensis was chosen as reference strain. Growth was achieved in batch cultures under stringent anaerobic conditions with synthetic medium and pH regulation. Various glucose concentrations were used, and low inoculum reproduced spoilage conditions in bottled beer. A lag-phase of around 20 hours was observed in every case; glucose was converted to propionate, acetate, succinate and CO2, while lactate was a transient metabolite. Glucose concentrations typically found in beer allowed good growth of Pectinatus frisingensis, rapidly leading to cloudy culture medium. Resulting volatile fatty acid concentrations were far higher flavour thresholds. Monod-type modelling of strain growth allowed good forecast of both biomass and volatile fatty acid production over five-day time periods.