Pollution Sources and Countermeasures in Beer Brewing Process

During beer brewing, hygiene plays a key role in producing high-quality beer. Microorganisms found in brewery environments and controlling microbial contamination are critical to preventing microbial spoilage of beer. Many common odors stem from wild yeast or bacterial contamination that grows in little nooks and crannies. So we have to take beer hygiene seriously, many things can be a source of contamination, so sanitize after the brewing process, like fermenters and hoses. Next, our engineers will take you to understand the source of pollution.

Hygiene concerns and cleanliness are two concepts, but both are important for yeast growth. During the cleaning process, ensure that every surface that comes into contact with the beer is free of microorganisms. Disinfectants won't work without cleaning first. Instead, it provides a living environment for microbes that can multiply and come into contact with water as the beer ferments. Dirt and other deposits need to be removed from equipment so bacteria have nowhere to hide and sanitizers can do their job.

1. Pollution sources

Brewery pollution is usually divided into primary pollution (brewing) and secondary pollution (bottling). About 50% of microbial problems can be attributed to secondary contamination, but the consequences of primary contamination can be disastrous. Beer spoilage bacteria may appear at any stage of the process, with indirect spoilage bacteria being the main contaminant. The decay properties of a particular organism depend on its position in the process.

2. Main Pollutants

The main pollution in beer brewing comes from yeast, wort, fermentation and storage. The equipment used to ferment beer with cultured yeast is also an important source of pollution. Fermenting yeast, dirty recycled bottles and leftover beer are the most significant sources of contamination. Weak points in breweries that are sources of contamination include measuring instruments such as thermometers and pressure gauges, valves, dead ends, gas lines and worn floor surfaces. Contamination can also occur when the hot wort is cooling in the plate heat exchanger due to leaking plates, insufficient cleaning of the plates or aeration of the wort.

3. Secondary pollution

Mainly from unpasteurized brewery bottling, filling or keg. All areas that come into direct or indirect contact with cleaned or filled unsealed bottles are potential sources of contamination. Common causes of secondary pollution: sealing machine/cap, filling machine, sealing machine environment, bottle inspecting machine, bottle washing machine dripping, etc. Corkscrew to bottle washer.

4. Response control strategies

Controlling microbial spoilage in beer is best achieved by eliminating sources of contamination:

Improve beer resistance to microbial attack by adjusting pH, adding antimicrobial compounds, reducing water activity, increasing osmotic pressure, etc. Processes to reduce microbial load, such as filtration, use of high temperatures (vigorous boiling, pasteurization, etc.) and storage at low temperatures. Hygienic design of brewing and bottling equipment, including selection of suitable materials and elimination of dead spaces, as well as minimizing rough surfaces. Physically isolate high-care areas where critical operations are performed, and employ barrier technologies to prevent the entry of microorganisms from raw materials, personnel, and the air. Effective and regular cleaning and disinfection of equipment and facilities.

5. Cleaning and disinfection

The CIP program is used in closed processing lines of the brewing process, and its program limitation is the accumulation of microorganisms in the equipment performance. Mechanical input in cleaning is critical for the removal of dirt and microorganisms. Low pressure foam systems or film cleaning are commonly used to clean exposed surfaces in breweries such as bottle inspectors, filling machines and conveyor chains in bottling plants.

For safety reasons, the use of hot solutions or strong chemicals is limited, sanitization can be done with disinfectants that are effective in cold conditions. We recommend foam cleaning and disinfectant spray after each production day, and regular basic cleaning and inspection of difficult-to-clean parts. It is important to remember that care is taken to avoid the spread of spoilage microorganisms due to aerosols produced during pressure cleaning.

CIP Cart for cleaning beer equipment

The above are the coping strategies for beer brewing pollution sources. If you have a better control method, welcome to discuss!