Sorry, griffin. All that about yeast and bacteria - I forgot for a minute that I wasn't just talking to Haus, who's a real accomplished brewer. He knows that while lactobacillus makes pickles, kraut, sour cream, yogurt, and all, it also sours and ruins beer. That's a lot better than what an e. coli contamination does, though - that's sewage bacteria that makes your beer taste like chit. The third common microbe you've gotta guard against in brewing is acetobacter, which makes vinegar. Keep all three of those little critters out of your brew, and you're good to go.
Didn't mean to confuse your brain. Let me skip the technical stuff and put it on an understandable level for you:
Ummm, beer! Beer, good!
 
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