Technology of beer filtration

In order to give beer its unsurpassed pearl color, it is necessary to clarify the fermented drink. You can do this in two ways: filtering and separating . The most popular option among manufacturers is the first one.

The history of beer begins from ancient times. This drink was known in ancient Egypt and Babylon. Confirm this fact, found during the excavation, monuments that testify to the ability of Egyptians to brew beer, dating back to 2800 BC. E. There is also a wall painting (2600-2190 BC), which illustrates the schematic sequence of the preparation of the now famous for the whole world drink.

Beer Filtration History

In modern definition, such concepts as Filtration, humanity was not known until before the XIX century . From a technological point of view, filtration is the process of extracting microorganisms , yeast cells and suspended particles from the drink.

The need to conduct this procedure was caused by the beginning of mass production of beer . A cloudy drink, poured into transparent glass bottles, did not attract the attention of consumers. Also, filtration has become an indispensable way to extend the shelf life of such a drink, which is especially important in this business.

In the late nineteenth and early twentieth centuries, the filtering method with filtermass was the most successful - it proved to be the most acceptable in terms of price, efficiency and complexity of the design. This unit consisted of detachable blocks of cellulosic material, which were placed in a metal frame. Separate American manufactures still use mechanisms based on this method.

At the end of the XIX century, first in England, and then in the US, as an additive to the filtermass, began to use diatomite . Diatomite, or infusorial earth, is a shell of ancient unicellular colonial algae , which consist of silica. They accumulated at the bottom of the sea and ocean depths of the ancient ocean.

Features of diatomite beer filtration

Diatomite filters are the in-line mechanisms, the design of which is added directly from the filter and the dispenser.

All existing diatomic filters can be grouped into threeparts :

  • sieve (vertical) - are distinguished by their simplicity and durability of metal grilles, which are cleaned with brushes and steam flows;
  • frame (horizontal) - were invented for European production, differ only in location;
  • self-cleaning (vertical) - another sieve filter that does not need to be disassembled after cleaning, since the remnants of the applied diatomite can be washed off with running water or with centrifugal force during unit rotation.

Advantages of diatomite filters:

  • advantages of diatomite filters;
  • the ability to continually maintain the same production rate and the quality level of the entire cleaning process;
  • low probability of clogging the filter due to uniform application of diatomite to the base lower layer, while maintaining the same speed;
  • additional cleaning (regeneration) is not required, which greatly simplifies the whole flow chart;
  • using a different diatomaceous grain, you can change the degree of the desired filtration;
  • other reagents, in particular adsorption agents, can be added to this substance.

In addition, the use of diatomite in cleaning is economically advantageous, since it does not require washing the filtermass. And if you take self-cleaning filters, you can minimize the number of attendants , without reducing the quality of the drink.


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