Clarification and stabilization of the beer

New Release March 2023

About the book

Clarification and stabilization are the last two steps in the brewery, in which the beer can be positively influenced in its composition and in its qualitative properties. The connections are complex, the technical and technological solutions are diverse.

The two authors therefore set themselves the goal of compiling an overall presentation of the process and apparatus technology of the process stages of clarification and stabilization of the beer. The book is aimed at technologists in the brewery, but can also be used as part of vocational and higher education.

The present second edition in 2023 was published by Hans-J. Manger revised and updated in parts.

subjects

• On the history of beer clarification, beer stabilization and preservation
• Quality properties of the unfiltrate and influence on the filterability of the lager
• Requirements for a filtered, colloidal stable and biodurable
• Beer without thermal treatment
• The clarification of the beer before sewage filtration
• The sewage filtration of beer using filter auxiliaries
• The membrane filtration of beer without the use of filter auxiliaries
• The polishing and disinfection filtration
• Safety filter (trap filter)
• Process and systems with regenerable filter agents
• Pressure tanks for filtered beer
• Filter aids for clarification and post-filtration
• Regenerable filter auxiliaries and cellulose
• Separation and separators
• Installations for original wort adjustment and carbonization
• The measurement and automation technology in the process of beer filtration
• Schwand in beer filtration
• CIP equipment for filtration and pressure tank
• Planning of a filter system, CIP systems, operational approval
• Process control, measures for quality assurance
• Fittings, Pipelines, Pumps, MSR Spots, Materials

The book complements the extensive works “Fermentation and Maturation of Beer” and “The Yeast in the Brewery” by the same team of authors.