Beer Preparation for
Packaging
Jamie Ramshaw M.Brew
Simpsons Malt
Conditioning
Cask
Processed
Beer Preparation
• Conditioning
• Haze and Clarity
• Stabilisation
Conditioning
• Aims
• Flavour development
• Development of condition
• Preparation for clarification
• Stabilisation
CONDITIONING
Dynamic Equilibrium
Solubility
• At any given pressure or temperature, it is possible to
hold a definite amount of CO2 in solution.
• At equilibrium, the concentration of CO2 in the beer is
directly proportional to the pressure of the CO2 in the
gaseous phase.
• PCO2= HXCO2 This is Henry’s Law
Solubility
• PCO2= HXCO2
• PCO2 is the Partial Pressure of CO2 in the head space
• xCO2 molar fraction of CO2 in the liquid
• H is Henry’s constant, if temperature changes so does
H
• Dissolved CO2 (DCO2) in a closed dynamic
equilibrium is proportional to the P and T of the system
• PCO2/ H = XCO2
Don’t worry!
Rate of Carbonation
Rate of Carbonation
• V dC/dT= speed of gas uptake
• V is proportional to A and CE-C
• A = area of gas transfer
• CE-C = What is possible minus what is present
What does this mean?
• To condition a beer with added gas:
– Controlled top pressure
– Controlled temperature
– Have large Area
• Small bubbles from sinter stones
• Internal rouser for top pressure
What does this mean?
• To condition naturally:
– Controlled top pressure during the conditioning
– Controlled temperature during the conditioning
– Fermentable sugars and live yeast in CT or
– Fermentable sugars and live yeast in keg
– Fermentable sugars and live yeast in Cask
Remember
• Once top pressure is removed or the beer increases
the dynamic equilibrium will change
• This can happen at filling or serving in the bar
• We overcome this by
– filling against back pressure
– Ensuring the temperature is constant
– Using laminar flow
CLARITY
Haze and It’s Causes
• What is Haze?
• How we can protect against it
– pH
– Raw material
• Malt
• Adjunct
– Hops
– Clarification
Is Beer Clarity Important?
Is Beer Clarity Important?
The clarity and colour of
beer form the first
impressions a customer
receives.
What is Haze?
Main Haze Particulates
• Protein:Polypenol
complexes
• Beta Glucan and Starch
• Oxalate, metal ions
• Brewing Yeast
• Wild Yeast
• Dead Yeast
• Bacteria
Haze
Control
• As most particulates come from the Mash, we have
some control over what is in the final beer
– The ionic composition of the liquor. This will effect
the pH in which the biochemical reactions take
place
– The quality and ratio of the dry goods i.e malt
quality and adjuncts.
Process pH
• The pH plays and important role in optimising the
action of enzymes.
• It also affects the efficiency of the various fining agents
used.
Process pH
pH
Liquor 6.0 – 8.0
Mash 5.2 – 5.5
1st Runnings 4.8 – 5.2
Last Runnings < 5.6
Wort at Copper Up 5.1 – 5.4
Wort at Copper Out 4.9 – 5.2
Beer post fermentation 3.8 - 4.2
Dry Goods
Malt
• Contains:
– Starch
– Protein
– Beta Glucans and Gums
– Polyphenol in husk
Malt
• Problems are minimised by:
– Mashing process; milling and
hydration
– Mash pH
– Mash temperature
– Malt quality/ Modification
– Choice of Adjuncts
Wort Boiling
• Coagulates protein and
polyphenol
• Needs vigorous boil
• Measure OG change or dip
• Should see drop in pH of 0.2
• Hot break forms
• Cold break process starts
Kettle Finings
Hops
• Contain Polyphenol
• Contain Oil
• Effect of Brew house
added hops can be dealt
with
• ‘Cold side’ added hops
can cause an oily haze
Clarification
• Auxiliary Finings
• Isinglass Finings
• Centrifugation
– All work with Stokes Law
• Filtration
Stokes Law
The Effect of Temperature on Beer
Clarity
In Solution
In Suspension
FINING
Application of All beer particles now The combined
auxiliary finings rendered available flocs settle
loads all positive for isinglass entrapping any
and neutral particles interaction unreacted particles
with a negative more effectively
charge
Centrifugation
• Centrifugation
– High level of separation
– Quick
– Generates heat
– Causes shear
– Reduces Losses
– DO2 pick up
– Energy
– High capital
Filtration
• Pass the beer through every decreasing pore sized
filter media to create a bright and in some cases sterile
product
• Powder
• Cartridge
• Sheet
Powder
Powder
Pros Cons
• Can deal with heavy • Slow turn around
loading • High Capital
• Big Volumes • Disposal of effluent.
• >500Hl/ hr • Slow turn around, can be
• Can change between labour intensive
beers types • Need DCO2, electricity,
• Stabilisers can be added and DA liquor
with powder • Powders have H and S
• Powders are cheap implications
Cartridge Filtration
Cartridge
Pros Cons
• Good for changing • Needs pre treatment of
between beers beer
• Quick turn around
• Stabilise in CT • Small Volumes
• Low Capital • Lower flow rates
• Can be automated • Stabilise in CT
• CIP quick • Need DCO2, electricity,
• Good DO2 control and DA liquor
through cartridges
• Will sterilise beer • Cartridges expensive
Sheet Filtration
Sheet
Pros Cons
• Rough and Polish filter • Capital cost high
• Use as part of DE system • Needs frame work for
• Average loading in beer sheets
• Use on both large and • Sheets have limited ‘life’
small scale • Long turn around
• Stabilisers impregnated in • Uses plate and frame
sheets system
STABILITY
Stability
• Types
– Haze
– Flavour
– foam
Haze
Temperature
In Solution
In Suspension
Haze Stabilisation
• DO2 Control
• Cold conditioning
– -1 for 5 days
– Then clarification at same temperature
• Silica Hydrogel
• Polyvinylpolypyrrolidone (PVPP)
• Brewers Clarex
• Storage of packaged beer
Flavour Stabilisation
• Temperature control post fermentation
– Removal of yeast load
• DO2 Control
– Purging
– Gentle movement of beer
• Sterile filtration
• Pasteurisation
• Storage of packaged beer
– yeast
Foam Stabilisation
• You can only make a bubble once..
• Top pressure
• Gentle movement of beer
• Antifoam
• Recipe
• PGA- Propylene Glycol Alginate
• Use of Nitrogen gas
• Use of light stable hop extracts
Conditioning
Conditioning
Jamie Ramshaw MBrew
Murphy and Son Ltd
