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O-38. Beer filtration—Present and future

Presenter: Fred Scheer, Krones, Inc., Franklin, WI
Coauthor: Michael Skroblin, Krones, Inc., Franklin, WI

Beer filtration is inherently a balancing act. Precoat filtration technology is the most widespread method of filtration used. It has been developed over the last decades into an increasingly efficient filtration technology. We have to discuss the removal of haze particles, haze-producing substances, and removal of organisms. Filtration must be tight enough to remove these unwanted components, without losing the essential quality of the beer filtered. It is the unique design of powder filters, and the twin flow system (TFS) filter in particular, that allows for the use of many types of filter aids, including replacements for kieselguhr, some of which are being researched or are close to market release. In powder filtration, the brewing industry has relied on a proven, effective, and flexible system, with a high flux rate producing high-quality results.

Fred Scheer graduated in 1976 from Doemens Brewing Academy (Munich, Germany) with a brewmaster’s degree in brewing and malting. He worked at several breweries in Europe before emigrating to the United States in 1983 to help establish Capital Brewery in Madison, WI. Later, he was technical director for the Frankenmuth Brewery, a 50,000 bbl brewery in Michigan. He also worked for Pabst Brewing in Milwaukee, WI, in corporate brewing and for their China operation. In 2011 Fred accepted the position of director of brewing and process technology with Krones Inc. in Franklin, WI.

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