Page 18 - Beverage Master_AprMay2022

Craft Brewery

you’ll get if a brewery has the correct filtration level during filtration and come in various pore
practices in place, according to Wayne Garafola, sizes. The most popular dimensions used are 8um
account manager at Sartorius Food and Beverage. and 5um, with a 3um available for brews experienc-
ing hop creep, the refermentation of beer after the
“Some type of filtration occurs throughout every dry-hopping phase.
aspect of the brewing cycle, with each filtration
point contributing to a product’s overall proper- “Trap filtration removes certain components that
ties,” said Garafola. “Having the proper filtration are added to the process and not naturally occur-
at critical process points ensures the brewmaster’s ring,” said Garafola. “In many cases, our Jumbo Star
recipe and intended flavor profile are maintained filter replaces the use of DE/Lenticular filtration.
throughout the brewing cycle and into the final We have better pressure drops, higher flow rates
product for consumers to enjoy. For Sartorius, I and less beer loss when compared to lenticulars.
focus on the processing products. The raw mate- We offer easy setup and cleanup, with minimal
rials in brewing are barley, hops, yeast and water: oxygenation using the Jumbo Star filter systems.
each important. A brewery’s incoming water supply Additionally, Jumbo Star systems can be cleaned,
is involved in many specific steps, including mash, regenerated and readied for reuse using the com-
lautering, wort, fermentation, bright beer tank and mon chemicals that breweries typically already
filling. With water regulations and quality already have on hand, offering up to 50% savings over len-
being different across the country, your incoming ticular options.”
water is also subject to the effects of seasonal
events or area-specific municipal water issues. For final filtering or sterile bottling, Sartorius
Therefore, breweries should always filter their recommends the Sartocool PS 0.45um. The
incoming water to retain consistency for equally Sartocool PS 0.45um allows the brew to be final-fil-
consistent brewing batches. It’s what a brewer tered through a polyethersulfone membrane,
starts with, so it must remain a constant for prod- keeping yeast and other spoilage organisms like
uct integrity. Additionally, air filtration into your Lactobacillus Lindneri from reaching and spoiling
tanks is important to eliminate contamination from the final product.
the environment into the wort, fermentation and
brite tanks.” Increased Testing Along with Proper
Filtration Results in a Better Final Product
Sartorius offers a sin-
gle-layer Aerosart PTFE Tricia Vail is the North America Applied Research
filter for maintaining air Segment Manager for Sartorius, and she believes
quality without allowing that testing is a valuable tool in finding appropriate
spoilage organisms that filtration systems.
cause contamination
of the product while “Testing is absolutely an overlooked tool,” said
also providing high flow Vail. “Whether the brewery Quality Control lab is
rates both into and out doing analytical or microbiological testing, filter-
of tanks. In addition, ing the materials is critical for raw material testing
Sartorius recommends through the finished product. Accurate, interfer-
their Jumbo Star System ence-free chemical tests can then be conducted to
for applications that use detect unwanted microbiology, including spoilage
trap filtration, which is microorganisms and wild yeast.”
especially suited for small
to medium-sized craft Vail told Beverage Master Magazine that it’s com-
breweries. The Jumbo mon for filtration needs to vary for each brewer.
Star filters are easily However, because of the potential existence of
regenerated, decrease contaminants that can alter a beer recipe, brew-
process time based on ers should test the incoming water used at least
size and flow rates, min- monthly. How a brewery decides to implement its
imize oxygenation by filtration process depends on the overall nature of
maintaining a high CO2 the beer and process. Most filtrations can be rel-

16 April - May 2022 BEVERAGE MASTER

BM040522 Main Pages.indd 16 3/25/22 1:25 PM