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
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).
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
What is a trub pile? Why should trub carryover be minimized? And how can you achieve a clear wort? Those are some of...
Without a doubt, the most important “ingredient” to bring you success is your yeast. It needs to be handled properly and...
In this final lecture on Hops, it is important to discuss the storage and stability of whole hops, pellets, and extracts...