3. Filtration and clarification of cellar beer
3.1 Beer disorder
Filtered beer must meet specifications defined by market demand and product storage conditions.
The main aim of beer filtration is to separate yeast and insoluble (or colloidal) particles from the liquid phase. These particles are larger in size than those likely to give the beer a visibly cloudy appearance and reduce its brightness.
We therefore need to identify the factors responsible for the disorder.
Today, brewers are able to produce beer with a guaranteed colloidal stability of more than twelve months and a turbidity of less than 0.8 EBC (European Brewery Convention) units
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Filtration and clarification of cellar beer
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