Investigations on beer recovery from excess yeast
Conventional crossflow filtration processes lead to high energy input into excess yeast being filtered. This can damage yeast cells and thus result in an associated taste deterioration in the recovered beer. This paper describes tests on a further development of a filter system in which the energy put into the product is reduced to a minimum and where very gentle separation is guaranteed.
In April 1998, first comparative tests to recover beer from excess yeast took place at Bitburger Brauerei. A comparison was made between traditional crossflow filtration units and the new Pall-VMF technology. Beers recovered from yeasts were blended into sales beer ahead of fermentation in ratios of 1% and 3% and processed in the brewery’s own pilot plant test brewery as well as in production..
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