Beer Filtration: Theory and Mechanisms - Siebel Institute of Technology

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Lecture Duration
65 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$190.00

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Yeast and Cellars

Beer Filtration: Theory and Mechanisms

Keywords

Darcy, Filtration, Mechanisms, Interception, Impaction, Adsorption, Bridging, DE, Perlite

Learn more about the principles of filtration.

Description

This first lecture on Beer Filtration focuses on the theory of filtration and particularly the mechanisms by which beer (or wort) are filtered.

Many of these filters operate primarily on the basis of filter aids such as diatomaceous earth. Filter Aids' characteristics can impact beer quality and process throughput.


Learning Objectives

  • Describe the different mechanisms of filtration
  • Describe the main differences between surface and depth filters
  • Explain the main types of filter aids

Lecture developed by

Dr. Hugo Patino

Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing  Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).


Key Facts

Lecture Duration (Narration)
65 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$190.00

Lecture Duration
65 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$190.00

Better experience on tablet or higher screen size.

Enroll

Need guidance? Leave a message and we'll get back to you.

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