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63. Optimized beer filtration with the latest generation membrane filter

R. FOLZ (1), M. Mol (2); (1) Pentair, Venlo, Netherlands; (2) Pentair, Enschede, Netherlands

Enzymes, Finishing and Stability

In most countries, traditional beer filtering with diatomaceous earth (DE) is seen as environmentally and socially irresponsible. Membrane filtration provides the answer. More than a decade ago, the first beer membrane filtration (BMF) ever was commissioned at Oettinger Brewery in Bayern, Germany. Since then, Pentair has put more than 80 systems into operation worldwide. Based on the experiences and in close relationship with customers, the newest generation of beer membrane filter called BMF +FLUX was developed. This presentation will give brewers information on how they can meet environmental demands while at the same time ensuring they have the flexibility to produce different beers for different tastes and reduce capital and operational expenditures in a competitive industry. BMF +FLUX takes the advantages of the original BMF into a new design, featuring a tripled membrane surface area per module, a simplified filtration process, a smaller footprint, and a 20% longer run volume. This provides significant cost reductions and environmental gains: 20% lower operational expenses, lower water consumption, lower chemical consumption. The simpler process allows for the reuse of tanks and periphery from the existing filter line, which results in reduced capital expenditures. Technical and scientific background will be given for the improvements in beer filtration with membranes. Among others, the filtration surface per module was increased from 9.7 to 27 m2, and a feed-and-bleed system is no longer applied. This means that there is no retentate (bleed) beer flowing back to the unfiltered beer tank. Besides the design of the module was changed significantly to a module with a separate insert with hollow fiber membranes in a stainless-steel housing. The membranes, which have proven performance, remain unchanged.

Roland Folz is the director of technology and innovation for Pentair’s Food & Beverage Division. Since February 2014, Roland has been responsible for innovation, product design, solutions development, and global R&D function. Roland has 18 years of experience in the brewing and beverage industries. Prior to joining Pentair, he headed the VLB Department of Brewing & Beverage Science and Applications (BBSA), located in Berlin, Germany. With his team of experienced engineers at VLB-Berlin, Folz worked on sustainable developments for the beverage industry, future beverage streams, and fermentation and applied microbiological concepts and control mechanisms. Under his leadership, VLB became an internationally respected provider of mission-oriented research and solutions regarding technological topics, global consultancies, and international training courses. Roland started his career in the brewing industry with a technical apprenticeship as a brewer and maltster at the Beck’s Brewery, culminating with his doctorate degree with a thesis on the flavor stability of beer in PET bottles. He has also served as the technical director for Germany-based Preussen Pils Brewery and plant manager for the Oettinger Group. Roland is the international director on the American Society of Brewing Chemists Board of Directors. He is an active member of the International Society of Beverage Technologists and MBAA. Roland holds a Ph.D. degree in engineering technology and a diploma for brewing technology from the Technical University of Berlin, Germany.

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