Milwaukee WI, November 11, 2020 -- Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be minimum effect on physical stability and flavor and a maximum extension of biological stability.

When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 106 cells/mL of Saccharomyces cerevisiae and Hansenula anomala added to Chenin blanc juice to an undetectable level (1). 

Most brewers in the world pasteurize beer, including many craft breweries. 

The organisms which cause the most difficulty in the brewing industry today are actobacillus, pediococcus and wild yeast. These are not pathogenic organisms but can cause turbidity and poor taste in beer. 

In order to insure complete pasteurization of beer, the temperature of the beer at the so-called “cold spot”, which is 1/4″ from the bottom of the center of the can or bottle, must reach at least 140° F. for a period of time to produce a specified number of pasteurization units (P.U.). It also is desired to pasteurize at the lowest possible peak cold spot temperature (above 140° F.) to avoid overheating the rest of the package contents, because the temperature of the package gets higher as one goes from the cold spot to the top of the package. 

Today’s brewery has several options when making decisions about long–term stability of its beers. 

Sterile filtration can fail, and beer can get infected at the packaging.  Flash pasteurization has the same limitation as sterile filtration in that pristine beer can get infected immediately after it exits either the sterile filter or flash pasteurizer, so greater care is required, and more hygienic engineering design integrated. A ‘sterile fill-capable’ filler can cost at least $1.5 million, yet a “normal” beer filler (not aseptically-certified) at the same throughput can cost as little as $225,000.  

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About PRO Engineering and Manufacturing:

For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high quality pasteurization equipment. Our focus is on solving microbiological packaging needs for a wide variety of customers.

 

Located in Milwaukee and serving the beverage industry worldwide. Contact us today for more information and options on how to grow your business.