New Technology for Beer Recovery from Spent Yeast

By Jan Schneider and H. Weisser Technical University of Munich at Weihenstephan, Freising, Germany. Poster presented at the World Brewing Congress 2000, Orlando, Florida, USA.

Abstract
Concerning yeast management in breweries the propagation and the pitching are well developed while the handling of surplus yeast still provides potentials. 2-4% of the total beer output accrue from spent yeast (fermenter and deposit yeast). The dry matter content of the yeast beer mixture ranges between 8 and 12%. The superior crite-rion for an applicative technique must be an economical process. Among others the quality of the recovered beer has to be taken into account to obtain a satisfactory cost effectiveness. The reason for it is the connection of the added value with the stage of the return of the beer into the production main stream.
Keywords: vibrating membrane filtration, beer recovery, spent yeast, cross-flow filtration  

Sintesis
En cuanto al manejo de la levadura en las cervecer�as, la propa-gaci�n y el tirado est�n bien desarrollados mientras que el manejo de la levadura sobrante todav�a tiene potencial. El 2-4% de la produc-ci�n total de cerveza viene de la levadura gastada (levadura de depos-ito y del fermentador). El contenido de materia seca de la mezcla de levadura de cerveza varia entre el 8 y 12%. El criterio superior para una t�cnica aplicativa debe ser un proceso econ�mico. Entre otras cosas la calidad de la cerveza recuperada tiene que ser tomada en cuenta para obtener un costo efectivo satisfactorio. Esto se debe a la conexi�n del valor agregado con el paso del regreso de la cerveza a la circulaci�n principal de producci�n. New Technology for Beer