Waste beer recovery

A beer and alcohol technology, applied in beer brewing, beer fermentation methods, preparation of alcoholic beverages, etc., can solve problems such as influence, unfavorable flavor, beer microbial contamination, etc.

Inactive Publication Date: 2018-03-27
UNIVERSITY OF SOUTH AFRICA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Problems with recycling of recovered beer are adverse flavor impact, adverse flavor stability impact, and microbial contamination of beer that is added back to post-fermentation

Method used

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  • Waste beer recovery

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[0041] 200 liters of conventionally hopped ale were brewed and fermented via standard brewing practices. The resulting beer exhibits a hoppy and slightly bitter character (from the hops) with notes of caramel from the particular malt used. Once the fermentation was complete, the contents of the fermentation vessel (FV) were cooled to 8°C to allow some flocculation of the yeast. Spent yeast was removed via the bottom FV outlet valve. The recovered beer separated from the spent yeast was then sterilized with UV light in a light sterilization unit as described in US 6,916,452. Dosing of UV light was achieved by connecting the supply and return hoses from the FV to the light sterilization unit, delivering 100 Joules / liter / product through. These hoses and units were CIPed prior to testing to prevent any microbial contamination. The beer was circulated through the unit at 2000 L / hr for 2 hours without measuring total UV exposure (this was calculated as 120 000 J / L exposure). Thi...

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Abstract

This invention relates to a method for recovering beer during a beer brewing process. In the method, yeast entrained in beer 36 is recovered from a fermentation step 32. The yeast is separated from the beer to provide recovered beer 42. The recovered beer 42 is passed through an ultraviolet (UV) photo-sterilization unit 46, to provide sterilized recovered beer 48 which is recycled to the fermentation step 32. The invention uses ultraviolet light to achieve a microbia!ly safe beer recovered from surplus yeast, and the recovered beer is recycled back to the brewing process, thereby saving financially as well as water loss.

Description

Background technique [0001] The present invention relates to a method for recovering beer from spent yeast. [0002] Beer production is a process that consumes a lot of water, and the target is to produce 100 liters of beer with 350 liters of water. This means that the loss of beer during the process is equivalent to three times the loss of the water used during processing. One area in the brewing process where beer is lost is during excess yeast removal. For every 1000ml of yeast removed, up to 400ml of beer is wasted. There are existing technologies that allow recovery of beer from surplus yeast while recycling this recovered beer into the process. Problems with recycling of recovered beer are adverse flavor impact, adverse flavor stability impact, and microbial contamination by addition back to post-fermented beer. [0003] It is an object of the present invention to provide an improved method for regenerating spent beer from a brewing process. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16
CPCC12H1/165C12C11/003C12H1/061C12C11/11
Inventor S·C·格林菲尔德J·杜瓦
Owner UNIVERSITY OF SOUTH AFRICA
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