Beer filtration equipment

Filters for the primary and secondary filtration of beer

The beer filters are intended to increase the resistance and life extension of beer especially its subsequent filtration without pasteurization. Filtered beer is stripped of most living organisms, although it lacks the body beneficial live yeast, but yet it still keeps its taste and variety of nutritious substances. The filtration is principially a mechanical removing of all live yeast from the beverage. Beer once or several times flows through one or multiple filtration layers with different porosity. This process causes the gradual decreasing amount of yeast in beverage.

Beer filters of our production :

Plate beer filters

Simple filtration device for both primary and secondary beer filtration. Cellulose plates with different porosity serve as filter material. Beer is filtered in several cycles – first through coarse porosity plates and then through fine porosity plates. The disadvantage of these filters is their time-consuming cleaning and sanitation after each filtration cycle. The advantage is low purchase price. We recommend the plate filters only for small start-up craft breweries.

Beer filters with kieselguhr

Candle beer filters with kieselguhr are the most frequently used equipment for primary to fine filtration of beer. The filter material is diatomaceous earth, which is a finely ground mixture of shells of prehistoric algae – more about diatomaceous earth. The diatomaceous earth is applied to the stainless steel candle by means of a controlled flow of beer through the filter. The advantage of diatomaceous earth filters is their very easy and quick cleaning and sanitation after the filtration process. The diatomaceous earth layer, after being clogged with impurities, is easily and quickly washed out and the next filtration cycle can be continued immediately. Kieselguhr with a wide range of porosity is available to use from coarse, medium up to fine beer filtration.

Beer microfilters

Microfiltration stations are used for ultra-ultra-fine filtration of beer immediately before bottling beer into bottles, kegs, petainers or cans. The beer is filtered through a very fine membrane which is placed on a stainless steel candle as a replaceable consumable. By suitable selection and combination of microfiltration elements it is possible to achieve complete microbial and colloidal stabilization of beer and to achieve its very long consumption period, which is necessary for sale of beer to the retail network especially in bottles and cans. Microfiltration of beer fully replaces pasteurization, but without undesirable heating of the beverage. This makes beer has much better taste and other sensoric features than if it had been pasteurized.