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Ingredients and Additives

creating uniform consistency

Liquid sugar additions are common and due to their concentration are usually microbiologically stable. Potential particulate contaminants may be present from storage vessels and pipework, or from upstream processing such as decolorisation using granular activated carbon. Clarification filters can be used to remove particulate down to levels of around 5μm. If further colour reduction is required, this can be preceded with activated carbon lenticular filter cartridges.

Propylene glycol alginate (PGA) is soluble in beer but can often contain gel clots, particularly after prolonged storage, that are difficult to dissolve. Clarification filters that can be regular cleaned will remove the gel and provide long-term lifetime.

In order to minimise the amount used concentrated flavourings are usually added to bright beer. High concentrated flavourings and fruit juices may require colloidal hazes to be removed prior to addition or they risk impairing the haze of the beer. Lenticular filter cartridges containing diatomaceous earth (DE) or polyvinylpolypyrrolidone (PVPP) deal effectively with many hazes and haze precursors.

Storage of any food ingredients is best conducted in oxygen-free atmosphere to prevent oxidative deterioration. The use of nitrogen prevents deterioration of the ingreditents and is discussed more fully in the Nitrogen section.

• Colour removal from additives.
• Particulate removal for general clarification and fine polishing.
• Removal of haze and haze precursors using adsorptive lenticular filter cartridges.
• Inert atmosphere storage to prevent oxidative deterioration.