Diatomaceous earth filtration – a historical refresher

Success story | Filtration is actually an unnecessary process step, since unfiltered beer tastes just as good as filtered beer. In 19th century brewing literature, filtration is not mentioned at all. However, this would change after Lorenz A. Enzinger invented the universal filter. This article offers a review of the history of filtration, in particular the development of the diatomaceous earth filter and its further development after the Second World War by Albert Moll in Switzerland.

Crossflow filtration with ceramic membranes

Fully automated | Brewery owner Jörg Gundel gets straight to the point: “Small breweries with just a few employees must automate when and wherever they can.” Jörg Gundel is the owner of Brauerei Gundel in Barthelmessaurach near Schwabach in the Nuremberg region of Bavaria, Germany. He brews around 2500 hectolitres of beer a year and with 13 different styles offers a broad product spectrum that also includes seasonal specialities.

Caustic filtration: Small filter – dramatic results

Experimental Analysis | Technical advances in reducing the amount of caustic being carried over from bath to bath in bottle washers has had a positive effect on energy consumption, as well as on chemical and freshwater usage. As the result of several different measures, the carry-over between baths has been reduced from 50 ml/bottle to approximately 12 ml/bottle today. In the past, the primary caustic bath(s) were topped up with water, but now the caustic concentration is maintained through the gradual addition of a caustic solution.

The safety of final filtration as pasteurization replacement

Microbiological stability | Microfiltration using membrane filter cartridges is a method of protecting beer against microbial spoilage by reducing yeast and bacteria, achieving the desired microbiological stability of the finished product [1]. In this article, the authors introduce microfiltration, outline the theoretical background, and confirm the safety of final filtration as replacement for pasteurization.

Fewer losses with decanter technology

New technology | Product losses in the brewing process can be minimized, and breweries are keenly interested in reducing these losses not only to conserve resources but also to save money. This article will explore three process steps where considerable losses are incurred in the brewery, on both the hot and cold sides of production. The options for achieving a more effective process design through the use of decanter centrifuges will also be discussed.

Cold hopping system 2.0

Further innovation | BrauKon GmbH, a globally renowned brewery equipment manufacturer, operates its own 50 hl brewery, Camba Bavaria, in Seeon, Bavaria, in addition to fabricating its own equipment. This combination of engineering and brewing under one roof is unique: 120 employees, 36 of them brewmasters and engineers, test and optimize all BrauKon products in the process of brewery operations. The equipment manufacturer, which claims to be the market leader in hop technology, has already launched the second generation of its successful cold hopping system, the “HopGun® 2.0”.

Effects of packing on lautering performance and wort quality (Part 1)

Mash filtration | Productivity of a brewery may be considerably compromised by lautering performance. In order to counteract inefficiencies and accelerate the process, a new process strategy was investigated in the context of a research project at the Department of Process Systems Engineering. In a two-part article, we will present the theoretical approach, use of packing and its application in a practical test on a laboratory scale.

Filtration in the brewery (Part 5): Craft beer

Unique character | Brewers of craft beer are creative and know exactly what they want – unique beer that has big taste and lots of charisma. There is no way they would be able to meet these special requirements without the key role that filtration plays in the brewing process. The chosen filtration process can have a heavy influence on the turbidity, color and taste of the beer – as you will see in this fifth and final part of the series about filtration in breweries.

Filtration in the brewery (Part 4): membrane filtration

Maximum product safety | Filtration is an integral part of all process steps in the brewery. No matter how the beer is brewed, final microbiological stabilization is always carried out before the beer is bottled. This is normally done using flash pasteurization, but many breweries are now using cold-sterile membrane filtration too. This final filtration step offers brewery operators numerous advantages – as you will see in part 4 of this five-part series about filtration in breweries.

Filtration in the brewery (Part 3): fine filtration

Optimizing beer quality | Whether at home, at a restaurant or at a local festival, there are many opportunities in life to enjoy a refreshing beer. To ensure that it has a polished, clear appearance and tastes good, it must be the right color and not turn turbid when poured—traits that are achieved thanks to fine filtration during the brewing process. Part three of a five-part series on the filtration process in breweries deals with this topic.

Filtration in the brewery (Part 2): clarifying and trap filtration

Fewer particles, improved quality | Suspended solids, filter aids, tannin-protein complexes: A wide variety of particles can affect the shelf life and brilliance of beer. Clarifying and trap filtration remove unwanted components and increase beer quality. This is the second installment of a five-part series on the filtration process in breweries.
Clarifying filtration plays a key part in the brewing process. There is scarcely a better way to increase a beer’s shelf life. But it can do much more than that. Aside from preserving the beer, it gives the beer clarity and brilliance – two of the most important things customers look for in beer. Only a few specific, cloudy specialty beers and craft beers, which are usually consumed locally within a short time, are able to forgo the process.