​Filtration systems are used throughout the brewing process, and most beers sold today are filtered to some extent. At the end of the saccharification process, the excipients have completed the breakdown of their macromolecules. Therefore, wort (a water-soluble extract) and distillers grains (residue, macromolecular proteins, cellulose, fat, etc.) must be separated in the shortest possible time. This separation process is called filtration of the mash.

Most of you are probably wondering, how exactly is pasteurization used in the craft beer industry? Today our winemaker will talk about this topic.There are two pasteurization methods for craft beer: one is instantaneous sterilization, and the other is sterilization after beer is bottled—tunnel spray

In the process of brewing beer, basically every brewing process will produce residues, and for most breweries, the disposal of these residues is a troublesome thing.

wort filtrationAt the end of the saccharification process, the decomposition and extraction of high-molecular substances in the malt have been basically completed, and the wort must be separated from the grains in the shortest possible time, that is, the water-soluble extract and the residual husk,