Non-biological hazes in beer are mainly caused by the presence of proteins and polyphenols.The polyphenols can be removed by treating the beer with PVPP. In traditional systems the PVPP is added to the beer as a powder and filtered out in a batch process. The Continuous Beer Stabilisation system uses PVPP in cassettes so there is no movement of the PVPP, and no need for cleaning filter screens. The cassettes hold the PVPP but allow beer to pass. They are stacked in columns (three or six) and the beer flows through the cassettes and into a central shaft until the PVPP needs regenerating by cleaning with caustic.
|Behold the beer stabilisationmatron|
Gripping stuff, eh? And after the thrill of the talk there was still time for the all important networking. Which reminds me, I got a tantalising hint of gossip about ... but I will say no more. Unless it's revealed that what I suspect is true, in which case I will say "knew that".