P-18 - Development of Microscale Filtration System for Predicting Filterability of Beer in Industrial Scale Beer Production

The global craft beer market is expanding, leading to the production of a diverse range of beers. Such beers are brewed with various raw materials, including special malts, such as wheat malt, dark malt, and so on. Filtration of beers brewed with wheat or dark malt is often challenging due to prolonged filtration duration, resulting in increased process losses and environmental impact. Predicting beer filterability prior to production could mitigate these issues by enabling adjustments to filtration conditions. However, conventional diatomaceous earth filtration requires large-scale facilities, posing challenges for laboratory-scale predictions. This study presents a microscale filtration system designed to predict beer filterability on an industrial scale. The system replicates a candle-shaped diatomaceous earth filter, featuring a 235.75-mm stainless steel micro-slit filtration element with a surface area of 6.25 cm² and an integrated pressure gauge. Filtration was conducted with a 1-L volume at a flow rate of 75 mL/min, with differential pressure changes recorded as an indicator of filterability. Test beers were initially brewed at a 2.5-L laboratory scale, centrifuged post-maturation to remove yeast, and subjected to microscale filtration. Beers brewed with 10% wheat or 28% dark malt exhibited significantly reduced filterability compared to those brewed with pilsner malt, demonstrating the system’s ability to assess filtration performance. The method was further validated using a 100-L pilot-scale brewing system, yielding consistent results. These findings establish the microscale filtration system as a reliable predictive tool for identifying filtration challenges in beers brewed with wheat or dark malt. Implementation at the production scale could enhance process efficiency, reduce waste, and optimize filtration performance.