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In the case of pub breweries, the entire beer clarification process is accomplished with the use of sheet or lenticular filters. However, for larger producers, especially package brewers, separation into separate clarification steps helps to reduce costs and achieve longer term beer stability.
Read more...Filtration involves the separation of a turbid fluid (unfiltered beer) to produce a clean filtrate and retentate, or residue, via a filter medium. Separation mechanisms include dead end filtration (one-way) and tangential flow filtration (cross-flow). High solids applications like yeast removal from green or fermented beer requires methods that can efficiently handle high loads, such as DE or cross-flow systems. Filtration downstream of DE generally includes particle and microorganism reducing depth and membrane filters to achieve beer brightness and stability. These methods utilize depth or surface filtration, and in some cases, a combination of both.
Read more...Brewing beer during the 1800’s was a local endeavor. Individual villages and towns could have as many as twenty local breweries. By 1850, large cities like Munich, Prague and New York had hundreds of breweries operating. The main limiting factor for brewery growth was the short shelf life of the beer, allowing only a distribution time of 3 to 10 days before the beer showed a sharp drop in quality. This poor quality was primarily due to yeast autolysis and beer spoiling organism, and protein/polyphenol formations.
Read more...Filtration of beer is quite a new development, considering the 6,000 year old history of brewing. The first beer filter was presented at a brewing exhibition in Munich in 1880 by German developer Lorenz Adelbert Enzinger. The filter was designed in a horizontal configuration, with individual plates having inlet and outlet channels, similar to modern plate and frame filters. Back then, the plate material was black iron; valves and meters where made from copper and brass. Filter media was made of paper leaves which had to be changed after each filtration.
Read more...Filtration provides the brilliant clarity and microbiological stability evident in most beer sold around the globe today. Brewery growth, whether craft or mainstream brands, involves reaching a broad base of increasingly educated consumers. Filtration helps breweries achieve these sales and brand quality objectives by producing bright beer with excellent taste and microbiological stability.
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