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Using modern membrane filtration technology, beer can be filtered in a way that is gentle on the product and microbiologically stabilised.

Gentle filtration | To satisfy the increasing worldwide demand for premium beers with an unaltered flavour profile, Bucher Unipektin AG Competence Center Filtration has developed Stefinox, a plant for cold sterile filtration of beer and all other kinds of filtered beverages (e.g. wine, spirits, soft drinks or water).

Strengthening capabilities | Bucher Unipektin announced in January they are acquiring 100 % of the Czech company Denwel, a supplier of specialised cold block equipment to breweries. With the acquisition, the supplier of beer filtration systems further strengthens its beer processing capabilities and technologies.

Developers want feedback | On October 1, 2020, Dr. Mark Schneeberger assumed leadership of Application Development Beverage & Beer at GEA in Kitzingen, Germany. He succeeded Dr. Rudolf Michel, who went into well-deserved retirement at the end of March 2021. BRAUWELT interviewed Dr. Schneeberger about his new position, one year on.

Spent grain residue | Mash filters are currently the most common alternative to the classic lauter tun. The central filtering medium are filter cloths made of plastic. These filter cloths need to be thoroughly cleaned as following filtration they may be covered with spent grain residue.

Complex device | A modern, properly designed mash filter is a rather complex hydrodynamic device. In the followig article the author discusses how mash filters could become more accessible.

Highest beer quality | Modern process engineering and automation are optimizing processes in the breweries. When it comes to quality, taste and beer shelf life, it pays to take a closer look at filtration, as it has a major impact on the entire brewing process. This is the first of a five-part series on the filtration process in the breweries. We start with an overview of the process steps before covering the topics of clarification and trap filtration, fine filtration, and membrane filtration in detail in the following parts. The series will conclude with special filtration solutions for craft beer production.

Centrifugal pumps | VLB Berlin has developed new methods for determining whether a pump is conveying fluids in a gentle manner and has thus created a new service that allows centrifugal pumps to be evaluated with regard to their pumping properties. The new method is based upon the formation of β-glucan gel from barley in response to shearing forces. Unlike established methods derived from the field of microfluidics, the pump does not need to be modified. It can be tested in the same condition as it would be supplied to the customer.

Since 1946, the name SIGRIST-PHOTOMETER AG has been firmly associated with turbidity measurement in beer filtration. We have also been committed to highest quality and precision, durability and reliability for more than 75 years. This is reflected in the continuous optimisation of existing products and the development of new ones. In 2009, for example, one further innovation was added to the SIGRIST portfolio – the TurBiScat. With its combination of precise dual-angle scattered light measurement, optional colour measurement and virtually maintenance-free operation, our in-line process turbidimeter is ideally designed to meet today's requirements of our international customers.

Process optimization | Filterability of beer is a complex process that is not just influenced by quantity and composition of raw materials in the beer but also by all process steps during beer production to the same extent. Methods have thus been developed early on to predict filterability of a beer. As all of these predictive tests relate to kieselguhr filtration, they are not conclusive for membrane filtration.

Energy savings | From today’s perspective, some of the individual stages in the beer production process are extremely energy intensive. Lots of breweries thus aim to save energy by integrating innovative technologies and concepts without having to suffer any loss of quality. Pulsed electric field technology provides a number of different approaches here.

Despite being a well-established technology, beer recovery from surplus yeast is often overlooked by small and medium-sized breweries as something which is only feasible for the big beer factories, having outputs of many millions of hectoliters per year.