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to strain colour and body from the beer. The normal filtration ratings are defined as rough, fine or sterile. Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. Fine filtration yields a beer which is nearly transparent and not cloudy, although observation of the
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through the beer will reveal the presence of some small particles. Finally, as its name implies, sterile filtration is fine enough that almost all microorganisms in the beer have been removed. Beer which has been filtered is usually held in "bright tanks" at the brewery before bottling or additional
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Beer is mechanically filtered by flowing the beer through layers of filter material; the two main techniques are surface filtration and cake filtration. Filters range from rough filters that remove much of the yeast and any solids (e.g. hops, grain particles) left in the beer, to filters fine enough
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Sheet filters use pre-made media and are relatively straightforward. The sheets are manufactured to allow only particles smaller than a given size through, and the brewer is free to choose how finely to filter the beer. The sheets are placed into the filtering frame, sterilized (with hot water, for
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in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all
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Pre-made filters have two sides: one with loose holes, and the other with tight holes. Flow goes from the side with loose holes to the side with the tight holes, with the intent that large particles get stuck in the large holes while leaving enough room around the particles and filter medium for
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Beer filtration is also common on a small scale. It is not uncommon for homebrewers (those who brew their own beer at home, often in small batches around 5 US gallons (19 L)) to filter their own beer. While they lack the sophisticated equipment of large-scale breweries, they can achieve
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example) and then used to filter the beer. The sheets can be flushed if the filter becomes blocked, and usually the sheets are disposable and are replaced between filtration sessions. Often the sheets contain powdered filtration media to aid in filtration.
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is used for a filtering process in which the beer is chilled so the protein molecules clump together and are easier to filter out. Breweries tend to differentiate cold filtered beers from those that have been heat pasteurised.
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to remove the majority of yeast and sediment, although some may filter their beer down to 1.0 or 0.5 μm. Anything smaller introduces risk of removing flavor and beneficial compounds.
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When a beer has been left to allow the yeast to settle at the bottom of the vessel in which it is held (usually a conditioning or lagering tank), it has "dropped bright".
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A beer which is filtered is stable, so all conditioning has stopped - as such it is termed "brewery-conditioned". Beers which are in contact with the yeast are known as
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Sheets are sold in nominal ratings, and typically 90% of particles larger than the nominal rating are caught by the sheet. For sterile filtration, a typical size is 1
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Filters that use a powder medium are considerably more complicated to operate, but can filter much more beer before needing to be regenerated. Common media include
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satisfactory results using canister filters with successive, replaceable filter cartridges or pads. Most homebrewers will only filter their beer down to 5
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can be introduced during the production of beer in order to induce it to drop bright more readily.
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Hough, J. S.; Briggs, D. E.; Stevens, R.; Young, Tom W. (31 August 1982).
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smaller particles to go through and get stuck in tighter holes.
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205:. Cambridge, UK: The Royal Society of Chemistry. p.
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Hough, James S.; Hough, James Shanks (29 August 1991).
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Malting and
Brewing Science: Hopped ... - Google Books
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The Little Black Book of Beer: The ... - Google Books
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248:Handbook of Brewing: Processes ... - Google Books
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56:before bottling or serving from a keg. In the
304:"Beer Maturation: Secondary and Cold Storage"
139:Though all filtering is done cold, the term
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479:www.homebrewfilters.com. Archived from
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306:. www.beer-brewing.com. Archived from
245:Eßlinger, Hans Michael (8 June 2009).
413:Pennsylvania Breweries - Google Books
44:sediment, including yeast, from the
281:. www.toonale.co.uk. Archived from
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506:Northern Brewer Homebrew Supply
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449:. Cambridge University Press.
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232:A History of Beer and Brewing
201:A History of Beer and Brewing
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477:"Homebrew Filtration F.A.Q."
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557:Beer vessels and serving
48:. Such beer is known as
41:fermented malt beverage
398:The Brewmaster's Table
367:. Peter Pauper Press.
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508:. Northern Brewer LLC
197:Hornsey, Ian (2003).
75:
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538:at Wikimedia Commons
410:Bryson, Lew (2005).
416:. Stackpole Books.
279:"Beer Conditioning"
91:scattering of light
125:diatomaceous earth
99:bottle-conditioned
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78:diatomaceous earth
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534:Media related to
502:"Beer Filtration"
127:(kieselguhr) and
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234:. p. 670.
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170:Main article:
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58:United Kingdom
31:refers to any
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483:on 2011-07-12
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310:on 2009-06-28
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29:Filtered beer
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510:. Retrieved
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334:. Springer.
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172:Homebrewing
154:Bright beer
148:Bright beer
94:treatment.
50:bright beer
20:A filtered
546:Categories
487:2010-11-22
462:2009-07-13
429:2009-07-13
400:, page 19.
380:2009-07-13
347:2009-07-13
314:2009-07-13
289:2009-07-13
264:2009-07-13
216:0854046305
185:References
118:micrometre
68:Filtration
251:. Wiley.
230:Hornsey.
120:or less.
62:cask ales
512:18 April
552:Brewing
160:Finings
129:perlite
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82:yeast
39:, or
37:lager
22:lager
514:2016
451:ISBN
418:ISBN
369:ISBN
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253:ISBN
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80:and
46:beer
24:beer
207:670
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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