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Pentair’s Beer Membrane Filter (BMF) outperforms kieselguhr-filtered beer
During the 31st Congress of the European Brewery Convention (EBC) in Venice, Italy, Pentair Process Technology presented the first comparative research results on beer filtration. This research was conducted by the academic institutes VLB Berlin (TU Berlin) and Weihenstephan (TU Munich) in close collaboration with Norit’s Research & Development department.
Background
Naturally, all brewers want the flavor of the beer to remain stable for as long as possible. Every beer, however, contains so-called aging components causing oxidation, which has a negative effect on the stability of the taste and on the shelf life. Lately it has become apparent that beer filtered with membranes features a better taste stability than beer filtered with kieselguhr. In order to support this statement, Pentair initiated this research project. The results were presented to the international audience of scientists and experts in the field of brewing.
Research project
The actual research was performed in the Oettinger Brewery in Germany. Dick Meijer, Commercial Director Pentair Process Technology, about conducting the experiment: “We set up two filtration systems: a CrossFlow Beer Membrane Filter (BMF) and a traditional Kieselguhr Filter. Then we filtered identical beer, i.e. from the same brew, through the systems and continuously analyzed the process until the bottles were filled. In a follow-up storage trial, further development of the taste stability was monitored. Our focus lay on determining the amount of aging components, and more specifically on determining the amount of iron, in the beer. For this cause, the beer samples were subjected to various chemical and physical tests and taste panels. Our research partners also used latest technologies such as ESR-Spectroscopy.“
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 Main results
The beer filtered through the BMF-system showed a significantly lower level of aging components. After three months of storage the difference between the two beers had even become bigger, in favor of the membrane filtered beer. “For the first time in the history of the brewing industry it has been proven that beer filtered through a Pentair BMF-system has a better taste stability than beer that is filtered with kieselguhr”, Meijer concludes.
Further research
It is a common assumption among brewers that there is a correlation between the taste stability and the colloidal stability of their beers. During this research, however, it became evident that iron did not only have a negative influence on the stability of the flavor, but also on the colloidal stability. There are also indications that the typical characteristics of kieselguhr might have a negative effect on the colloidal stability. Further research will be conducted to come to a better understanding of these matters.
No stagnation. Pentair. Just innovation.
During the conference Pentair Process Technology, Pentair Haffmans and Pentair Südmo exhibited the latest innovations. Next to Beer Membrane Filtration Pentair presented the “Brewery of the future” concept incorporating all recent innovations and key technologies of Pentair Haffmans, Pentair Südmo and PentairMembrane Technology into the most modern brewery concept available in the world. PentairSüdmo presented their double-seat and aseptic valve technology as well as the highly appreciated Intellitop control-top. The combined CO2/O2 measurement (c-DGM and c-AGM) and the in-line O2 Gehaltemeter (OGM), which Pentair Haffmans is going to introduce worldwide in the 3rd quarter of this year, sparked a lot of interest. Last but not least it became obvious that the availability and cost for water and wastewater treatment is becoming a major concern for the global brewing industry, resulting in a lot of attention for Norit’s Membrane BioReactor technology. The technology enables the conversion of wastewater into a very valuable stream of process water, thus reducing the water consumption and avoiding high cost for discharge of wastewater.
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Mr. Dick Meijer:
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