Page 20 - Beverage MasterAprMay 2021

Craft Brewery
Craft Brewery

you’ll have usability with consistent and repeatable Russell told Beverage Master Magazine that a
results without the chance of biological instability. brewer must get started with an initial, informed
If you’re a brewpub that mainly sold crowlers or filtration choice to set a quality benchmark, then
used an in-house draft service, a different level of make adjustments based on the results.
filtration may be necessary if, due to the ongoing
COVID situation, you’re now canning or bottling “We at Aftek go in, assess the needs and then
most of your beer and getting it to market using a find the right filtration to fit the product needs
distributor. Packaging their beer has become one of with minimal effects,” said Russell. “Some filtration
those decisions forced upon breweries, with more naturally adds taste-affecting properties to your
now using mobile canning or co-packers to offer beer, and we want to minimize that. Some of those
to-go products and widen their distribution. More properties are recoverable through adjustments
attention has to be given to shelf life, distribution and additional filtration, but upfront awareness is
methods and spoilage awareness. As a brewer, the key. You can save from 25 to 50% of your flavor
you want your finished product to resemble your and aromas by simply making the proper filtration
original brewpub pour and retain as much flavor choice. For example, Diatomaceous Earth filters are
as possible without allowing any sludge, unwanted economical and efficient, but they can be aroma
haziness or off-taste entering the picture.” and flavor scavengers, ultimately changing a beer’s
character. Pad filters can be backwashed, regen-

18 April - May 2021 BEVERAGE MASTER

BM040521 Main Pages copy.indd 18 3/23/21 3:06 PM