The Central European Commission for Brewing Analysis (Mebak) held its 90th general meeting in Linz (Austria) in October 2017 at which it agreed to fully revise the guidelines for control of brewhouse operations.

A Fresh View on Microbial Stabilisation

Advantageous process | Cold stabilisation of beer, also referred to as sterile filtration, can return significant cost savings over pasteurisation. In addition to providing an increased level of microbial security and better protection of beer quality, it is by far the most efficient process to operate in comparison to pasteurisation from a cost perspective. These cost savings, whilst significant, may not be widely understood or appreciated in what has traditionally been a conservative industry. Given the challenges facing brewers today, this article will share insights into the four main areas where cold stabilisation returns significant cost savings over flash pasteurisation.

A Novel Mash Filtration Process (Part 3)

Development of the new Nessie by Ziemann lautering system for mash separation is an interesting innovation for the overall techniques and technology of beer production. This paper will present the technological contexts and impacts on surrounding unit operations as well as the effects on wort quality, the ultimate outcome of brewhouse work.

The Filtration Division of the power management company Eaton has developed a new BECO filter cartridge range that can be combined to provide effective pre-filtration and final filtration for stable and bright beer.

A Novel Mash Filtration Process (Part 2)

In the first article of this series, published in BRAUWELT International No. 3, 2017, equipment and the Nessie by Ziemann mash filtration procedure were presented. Part 2 considers the effects of the novel wort composition on hop dosing. For this purpose, individual wort parameters and their effects on hop yield, an experimental test series of the disperse system and alternative wort treatment processes are described in more detail.

A Novel Mash Filtration Process (Part 1)

With Nessie by Ziemann®, a new lautering unit, intended to change in a sustainable way traditional brewhouse tasks, was presented at the BrauBeviale 2016 in Nuremberg, Germany. BRAUWELT International will be introducing this technology in a series of articles treating all relevant aspects. Part 1 describes the objectives of this development, the actual procedure and the equipment setup. The following articles will be introducing the technological implications on lautering, as well as additional developments for the upstream and downstream process steps.

Short & Hot for More Stable Beers

Flash pasteurisation (FP) of beer is an important tool for reliable preservation. Combined with a hygienic filler, it is a gentler alternative to tunnel or chamber pasteurisers. The stabilising effect on haze and flavour of FP is becoming increasingly more important. Existing pasteurisation units (PUs) define the dimension of hot holding zones (30 sec) and temperatures (64 - 72 °C). The question arises: are these conventional parameters, using available analytical possibilities and technological objectives, really the optimal solution?

State-of-the-Art Solutions from the Brewery to the Glass

Increasingly, the traditional “beer keg” is being replaced by tank beer delivered by a tank truck. This way, delivering beer is safer, more efficient, much more cost effective and reduces the physical strain often experienced by drivers and catering staff.

Photometric Iodine Value – Diagnostically Conclusive for Predicting Filterability?

Investigations were targeted at determining whether correlations might exist between filterability of beer and the level of α-glucans. It was found that the sum characteristic photometric iodine value correlates neither with filterability according to Raible (F_spec) or Esser (G_max) nor with pressure increase in the commercial-scale kieselguhr cartridge filter. Filtration problems arising could be attributed to breakdown products of amylopectin and glycogen.

A Beer Pipeline for Bruges

The family-owned brewery de Halve Maan converted an unusual project: it laid a beer pipeline under the old town of the Belgian city Bruges to deliver its beer, brewed in the city center, to its filling plant on a greenfield site. The pipeline was inaugurated on 16th September 2016 and has been fully operational since this day. BRAUWELT International talked to Xavier Vanneste, brewery owner in 6th generation, about the challenges of this adventurous project.

Beer Filtration with Ceramic Membranes

The newly developed GEA clearamic BeerFiltration offers an alternative to current methods of filtration. Unlike filtration with kieselguhr, this option is based on membrane technology. Ceramic membranes not only deliver reliable filtration results, but there is no need to replace the membranes and they pose no hygiene risks. With regard to cleaning, ceramic membranes also exhibit a number of advantages over polymer membranes. In this article, the properties of the ceramic material, the filtration method and procedure are discussed, followed by a review of test results and a calculation of potential cost savings.