Beer is a carbon dioxide-fully contained low-alcohol beverage, it is called Liquid Bread.
Clarification is a very important process in beer production, which is connected to appearance, taste, bio-stability and non-bio-stability, etc. it makes beer doesn’t change in appearance at least within quality guarantee period. So assure its quality and appearance.
A few yeast, protein and other coagulations suspending in fermented pasteurized beer lead to turbid during storage, therefore all these matters have to be removed by filtration process.
Beer filtration is a physical process by using filtering media, separating suspended micro particles from liquor liquid and making it crystal clear meanwhile without suspended substance.
The water used in beer brewing is critical factory to influence taste, its filtration process normally divided into four steps: ultrafiltration, activated carbon filtration, alkaline neutralization reaction and fine filtration.
First we adopt ultrafiltration membrane element to remove particles in water, then activated carbon filter used for removing odor, color and organics. The third step is in order to reach acid-base balance by using basic particles to neutralize acid in water. The last step is to use PP pleated filter cartridge to remove finest particles in water.
Through this four steps the water is able to meet the standard for which beer brewing require.
