Continuous prodn. of beer - comprises continuous mashing, lautering, heating, flash evaporation, cooling and fermentation in continuous-circulation fermenters

摘要

In a procedure for continuous production of beer: a) starch-containing raw material is size-reduced (ground mixed with water and the resulting mash is fed at a temp. of 35 to 75 deg. C. into at least one reactor. In the reactors, the mash temp. is raised step-wise by indirect heat transfer to 75 to 85 deg. C. The mash remains in the reactors for 30 to 90 minutes, and the temp. in each reactor is held at a set value. b) the spent grains are continuously separated from the mash in a decanter and are washed by the brewing liquor in a further two-stage decanter c) the wort is mixed with hops or hops extract and enters a through-flow reactor where it is heated to 105 to 140 deg. C, and is held at this temp. and a pressure of 1.2 to 3.6 bar for 2 to 60 minutes. d) The wort is then flash evaporated and passes through a separator before being cooled to fermentation temp. c) the cooled wort is then passed continuously at an oxygen content of 0.5 to 3.0 mg/1 into a circulating fermenter system which operates at 6 to 25 deg. C and 1.5 to 2 bar. The wort is continuously circulated in the fermenters, in which a biocatalyst containing an active yeast is provided. The average dwell time in the fermenter system is 10 to 40 hours f) during the fermentation, liq. is continuously withdrawn from the fermenters and is centrifuged to remove yeast cells, heated to 60 to 90 deg. C for 0.5 to 30 minutes and is then de-pressurised and cooled. A part of this liquid is recirculated to the fermenters and the remainder is delivered after filtration as the finished product. ADVANTAGE - Continuous production of beer of high and uniform quality is provided over extended periods of time.