The Brewing Process

A typical brewing process begins with water being introduced upstream of the mash tank, and finishes when the flavoursome and beloved beverage is bottled, canned or kegged. Within this process, beer is filtered to help create the clarity and consistency that beer drinkers associate with a quality brew. Filtration in breweries tends to get successively tighter at each stage of the process in order to remove larger particles such as yeast and sediment; through to achieving microbiological stability in order to maximise shelf life.
Filtration is often overlooked in smaller breweries, however correct filtration, correct filtration can ensure that a consistently stable beer is produced every time. For more information please click here.

For information on how 3M filtration can help contract packagers deliver consistent, long-lasting beverages please click here.
Breweries also utilise Gas Management systems wherever water is used in the process, with the scope to reduce potentially unfavourable levels of dissolved oxygen. Much like microbiological contaminants, dissolved oxygen can shorten the shelf life and accelerate the spoilage of the final product.