Page 24 - Beverage MasterAprMay 2021

Craft Brewery
Craft Brewery
is used in multiple situations, including steam ing agents adversely affected by temperature fluc-
distribution services necessary to retain heating tuations. Cold stabilization, an alternative to pas-
efficiency in boiler systems, cleaning and sanitizing teurization, helps reduce the carbon footprint and
equipment in between batches, and sterilizing kegs improve shelf life without sacrificing the product’s
before reusing or filling. Protecting your investment sensory qualities.
means making sure that your finished product is
packaged and distributed in clean, sterile vessels.” “Brewers can help themselves by performing reg-
ular and preventative maintenance on any equip-
The same holds for gases and their filtration ment that is filtration related,” said Grimes. “You
needs. When using CO2 to push out a product, should always adhere to a preventative mainte-
clean and sterilize processing lines, deliver CO2 nance schedule following best practices and recom-
for pipe aeration systems or purge cans or bottles mendations by the equipment manufacturer. For
before filling, sterile CO2 ensures the finished prod- compressed air, it’s usually on a six to 12-month
uct is delivered in clean, sterile containers. schedule. Steam filtration should be inspected and
cleaned every 12 months or as needed. Product
Grimes told Beverage Master Magazine that filtration is affected by the media used and its abil-
presently, more than anything, market shifts like ity to keep spoiling organisms away from the yeast
the recent move to widespread seltzer production pad and be successfully regenerated. Adhering to a
are what affects filtration needs. Filtration pro- strict regeneration policy and using properly sized
cesses respond to increased seltzer production by equipment, quality filter media can last months,
moving towards flavor enhancement protection saving money and time. When filtration systems
balanced with shelf-life expectations of anywhere are sized properly and maintained according to
between three weeks to three months. Because schedule, they all work in conjunction with one
more products are packaged for distribution, held another along the brewing process path to ensure
in warehouses and delivered under less than ideal process integrity and produce the beer that the
conditions, seltzer producers must filter out spoil- brewer intended.”

22 April - May 2021 BEVERAGE MASTER

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