ShakesBeer improves filterability characteristics
As part of a dissertation, the influence of the mashing operation of the filterability of beer was investigated on an industrial scale at the Oettinger Brewery’s South Facility in Oettingen. For this purpose, beers were produced with and without vibration input during the mashing process, and filtered using a crossflow membrane filtration system. In these trials, the beers with a vibration input exhibited significantly better filterability, not explainable in terms of traditional analytics. It is, rather, the result of a different particle size distribution in the beers being filtered, attributable to the more efficient conversion processes involved.
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