Beer is one of the most popular drinks in the world. It has been around for generations.

There are many varieties available depending on each brewer’s desires for flavour, appearance, quality and shelf life.

There are at least four stages where brewers can improve the quality and efficiency of the brewing process by using filtration and water treatment.

The question for brewers is how to achieve a brew with distinct flavour, the appropriate appearance, exceptional quality and great stability that matches the requirements of the brewer while using various water sources such as mains, borehole, surface or ground water.

Incoming Water: 85%–95% of the raw ingredients used in the beer production is water and therefore brewers are often concerned about the quality and chemical characteristics of their water supply.

The chemical characteristics of the water could play an important role in the brewing process as salts, minerals and chemicals can react with other ingredients which affect the efficiency of the process and the final taste and appearance of the beer.

Rough Filtration: is the removal of bulk solids before fermentation. Removing bulk yeast and hops to minimise the production of haze-producing compounds improves the quality and appearance of the final result.

Trap Filtration: is used to remove visible particles left in the beer after the fermenting process and potentially after a Kieselguhr system. The results are improved aesthetics and enhanced final filtration.

Sterile Filtration: is the last step in the filtration process when yeast and beer spoilage organisms are removed to ensure that the packaged product will last for its intended shelf life.

Filtration and water treatment allow brewers to further control their brewing process and achieve the qualities that they are looking for in their beer.

How can a good beer evolve into a great beer? - Fileder Filter Systems

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