After the Rose Revolution in Georgia and the Orange Revolution in the Ukraine, the opposition in Moldova had hoped for a ‘Grape Revolution’ because of the abundance of vineyards in the country to topple the communist government in March. It was not to be. Meanwhile Moldova’s Vitanta brewery is enjoying the fruits of a Barley Revolution: beer consumption has risen threefold to 27 litres per capita since 1999. Thanks to a very shrewd investment and business strategy, implemented by mostly local experts, Vitanta has become a real success story for its owner Efes.

Chisinau’s classic folk restaurant La Taifas may be famous for its delicious ciulama (chicken in wine sauce) served with mamaliga (polenta). Others might end up crying into their wine. ‘Black eyes. My heart. My peace. ...

The official inauguration of the kieselguhr-free filter line PROFi, in operation at Potts Brewery in Oelde since August 2003, took place on September 2nd, 2004. For the occasion, Potts Brewery organised a celebration in conjunction with a Filtration Symposium organised jointly with Westfalia Separator Food Tec and Pall Deutschland - Food & Beverage. 78 brewers accepted the invitation, coming from Germany and overseas, those present represented about 25% of world beer production.

In his opening address, Rainer Pott emphasised the importance of kieselguhr-free filtration for Potts Brewery in Oelde, continuing a tradition at Potts of a commitment to be at the leading edge of technology. PROFi. At the Filtration Symposium, Professors Hoeflinger (Tech. Univ. Univ.
Professor Dr. ...

The new central filtration plant filters the great variety of different beer types produced by Kulmbach breweries. The plant has been in operation for a year, running very satisfactorily. All specifications set for optimising the process and guaranteeing quality have been met.

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..

Six months had been planned from order placement to acceptance testing.
Filter manufacturer PallSeitzSchenk complied with this schedule. It did not take long during order negotiations to convince the customer about the concept and the technical merits of the new Primus III.

Beer from Germany has been imported to South West Africa since 1884. The dark strong beer had to tolerate long sea journeys, it was very expensive and only partially suited to the hot, dry climate. In 1904, this led to the establishment of four small local breweries (Kronen brewery, Omaruru brewery, Klein Windhoek brewery, Felsenkeller brewery) who amalgamated in 1920 to form South West Breweries Ltd.
In 1968, South West Breweries took a majority share in Hansa brewery in Swakopmund.....

For over 100 years, brewery technologists have been addressing the subject of beer filtration. In laboratory scale experiments, numerous investigations have been carried out on representation of filter pressure drops. The process described here makes it possible to determine the filter aid resistance in commercial filtrations, also without directly measuring the cake thickness.

Filtration, introduced in breweries almost exactly 100 years ago with the beginning of mass filtration, is closely connected with clarification as well as most other steps in the brewing process. Yet in early times, there were also those who were not exactly in favour of filtration.
Indeed, beer filtration is not a magic solution for rectifying mistakes in the preceding operations in beer production...

Due to the universality of kieselguhr as a filter aid, various attempts stretching back over about 12 years have failed to displace kieselguhr from filtration and replace it by other substances, such as e.g. cellulose. Thus, there is no substance in the filtration landscape which can seriously threaten the dominance of kieselguhr in beer filtration.

In every brewery, filtration of beer is a process operation having a significant determinant effect on quality and shelf life of the final beer product. State-of-the-art in breweries continues to use precoat filtration as the first treatment step, followed by various other filter systems as a second treatment step.....

Acceptance testing of the new Pall SeitzSchenk Ecoflux® Smartline candle precoat filter in Lammbrauerei Hilsenbeck in terms of filtration performance including microbiological control involved evaluation of two filtrations so as to allow a long-term assessment. The filtrations were carried out at an interval of four months.

Acceptance testing of the new Pall SeitzSchenk Ecoflux Smartline candle precoat filter in Lammbrauerei Hilsenbeck in terms of filtration performance including microbiological control involved evaluation of two filtrations so as to allow a long-term assessment. The filtrations were carried out at an interval of four months.

Ecoflux Smartline
The Ecoflux Smartline comes in sizes of
1 m2 and 2 m2 with a filtration capacity of
5 hl/m2h.....

Filtration with diatomite has been used in food and beverage applications for over 70 years. The longevity and worldwide acceptance of diatomite filtration technology can be attributed to the fact it offers the most complete and economic filtration option.
The specific advantages of filtration with diatomite are:
- Simplicity - relative to other technologies, precoat filtration with diatomite is based on simple principles of engineering and mechanics.
- Flexibility - any variations in characteristics of the liquid can be quickly addressed with grade or dosage. A broad spectrum of suspended solids can be handled.
- Cost Effectiveness - relative to other technologies, low initial capital, maintenance and operating costs. If you use a 0. If you choose a membrane with 0.

Over the past few years, Norit Beverage has developed into a leading supplier of separation technology and purification solutions for the worldwide beverage industry. Once again this year, the customers have got acquainted with new products and innovative solutions during the BRAU Beviale 2003.
Norit Process Technology, Hengelo/The Netherlands succeeded this year in putting two complete beer membrane filtration lines into operation. A third is to follow at the end of this year. Despite long years
of development, the start-up phase of this pioneering technology for kieselguhr-free filtration came with the usual challenges. The customers meanwhile succeeded in filtering more than 500,000 hl beer with the aid of the Norit membrane filter..

Apart from membrane filtration, no means of beverage filtration exists which can do without filter aids. Practically from the beginning of beverage filtration, filter aids have been used. Initially, mass filters for example were used containing a mix of cellulose and asbestos, these had to be washed labour-intensively by hand after filtration. Then kieselguhr and perlite soon made their way into filtration. A lively, sometimes controversial discussion about kieselguhr has currently sprung up.

The outstanding filtration characteristics of kieselguhr are not in doubt.
In terms of adsorption, separation selectivity, consumption and cost/benefit (leaving aside the costs of disposal), kieselguhr cannot be surpassed by any other filter aid. Rettenmaier & Söhne GmbH + Co.