Keywords
Fermentation, Haze, Cellar, Colloidal, Enzymes, Clarifying, Anti-foaming
Description
This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be clearly understood as they are totally different in nature and affect the strict adherence to the Reinheitsgebot (German Purity Law). Clarifiers and fining agents, physical haze prevention and colloidal stabilization, and finally exogenous enzymes are reviewed. Where they come from, how and where in the process they can be used is also discussed. Although this wide spectrum of products can assist in increasing capacity, improving overall quality, and even assist the brewers to innovate, let’s emphasize that most of those products should not be viewed as replacement for good practices of brewing, fermenting, aging, and post-maturation handling.
Learning Objectives
- Describe where in the brewing operations processing aids can be used
- Explain the mechanism of action of foaming and anti-foaming agents
- Describe where and why those different agents can be used
- Have an understanding of the various clarifying agents that can be used in the brewhouse but also in the cellars
- Review and discuss the use of enzymes in the brewing process
Lecture developed by
Sarah Young
Sarah Young is the technical support manager in the UK for AB Vickers. After graduating from Heriot-Watt University in 1999 with a BSc (Hons) in Brewing and Distilling, she worked in the Quality Control and Brewing departments at Young and Co. Brewery, London. In 2002 Sarah joined AB Vickers, who have been supplying processing aids to the brewing industry for over 200 years. Sarah is responsible for advising both micro and macro breweries on how to achieve best results using AB Vickers’ portfolio of products. Sarah has two children and likes to spend her free time in the outdoors, and trying new, great beers!
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