The Basics Of A Beer Centrifuge

There are a lot of different, individual steps that have to be completed in the making of a perfect bottle or glass of beer. Each component in the system has to provide the quality control necessary to create the look, feel and taste of the beer that is desired based on the beer type and the goals of the brewmaster.

One important step in the process, although one that is often not given a lot of consideration, is the method of removing solid materials, both small and large, from the beer. Traditionally, this has been done by filters, but this can be a maintenance intensive process that is also not as fast and efficient as new technology.

The Centrifuge

Many of the large breweries are already using a beer centrifuge system, and smaller breweries also can take advantage of these systems. They operate just like any centrifuge and allow the liquid to run into a tank, which is the then spun at very high speeds.

The spinning process pushes the heavier materials, including hops and yeast, out of the liquid. At the same time, and this is important for the quality and consistency of product, there is no filtering of the beer, resulting in a more robust flavor in the final product.

With the process of using a beer centrifuge, there is limited oxygen added to the beer, which is an additional benefit to this over other filtration methods. Combined with easy cleaning and virtually no need for operator oversight of the process, it is an effective option for any brewery to consider.

Fast, effective and economical, the beer centrifuge technology is definitely worth adding to a brewery. It is also a cost-effective process as it is possible to process more of the heavy materials, allowing for more recovery of beer and less waste.

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