Filtration of Beers
Updated: Oct 20, 2020
Did you know that beer is the oldest recorded recipe in the world? It was valued for its nutritional value and because it was a safe alternative to drinking water at a time where water was not filtered!
These first beers were brewed using dates, pomegranates, and other indigenous herbs, and were probably quite harsh by today's standards. As beer made it's way from the Middle East to Europe and later on to the rest of the world, different tastes evolved and new innovations in producing them were introduced.
Today, beers are filtered to three basic levels—rough, fine and sterile—and involve a number of steps. One of the steps involved is filtering, which is essential for microbial stabilization prior to bottling. While most large breweries utilize flash pasteurization in the bottling process, these processes are typically too costly for a craft brewer. Instead, they use membrane filters that have #bioburden reduction claims along with a suitable #prefilter.
We would recommend the 0.45 micron ZTEC™ WB Polyethersulfone Membrane Cartridge Filters which has specific claims for spoilage organisms. Multi-layered prefilters such as the 1 micron QMC™ Polypropylene Filter Series also offer ideal protection to the membrane filters.
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