Beer Production Process & Quality Criteria PDF

2024-02-27 Process From the filter, the beer moves to the beer servers. These are carbonating tanks, holding tanks and serving tanks. 321 B...

2024-02-27 Process From the filter, the beer moves to the beer servers. These are carbonating tanks, holding tanks and serving tanks. 321 Bottling (isobarically) Aim: – Convenient for distribution and use Bottling types: – Fresh beer: consumed in the day – Bottled beer: consumed from 3 months to a year – Canned beer: consumed up to one year Principles of bottling: – Beer is bottled in a closed system under constant pressure. – Minimize disturbance of beer, the loss of CO2, the penetration of oxygen from the air into the product. 322 161  2024-02-27 Pasteurization Aim: to stop yeasts activities and to kill remained microorganisms in beer. Pasteurization method – Pasteur pasteurization – Beer is batch pasteurised in hot water 60- 800C, time: 15-20 minutes 323 Pasteurization Thin plate pasteurization - Beer is flowing continuously in thin plates at temperature of 60-700C in 45-50 seconds. - Then the beer is cooled to 00C on the spot. Advantages of the method: - All microorganisms are killed in a short time. In addition, beer quality is not affected due to high temp. 324 162  2024-02-27 By-products and finished product requirements By-products  Brewer’s grains: Collected from the filtering process, used as animal feed.  Yeast residues: Collected from the fermentation process, yeast residue is pressed into cakes and used as animal feed.  Carbon dioxide (CO2): Recovery from the primary fermentation, used for secondary fermentation, for bottling, or can be sold as a commercial product. 325 Beer quality criteria CO2 (g/L) Concentrations of diacetyl (allows standard