Beer pasteurization

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Beer pasteurization

Postby Indian » Tue Nov 07, 2006 12:13 am

Is beer pasteurization beyond the interest / abilities of home brewers and many micro breweries? If so whay / why not? I do not want to get into the merits of flavor and sensory evaluation. I just want to know what experiences many of you may have on this topic.
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Postby brewer13210 » Tue Nov 07, 2006 11:15 am

It's not beyond the abilities of a home brewer, but chances are you'll do more harm than good.

A beer needs pasteurization for either flavor stability or to kill off any pathogens. For a microbrewer shipping beer long distances, pasteurization may be a viable option to make sure the beer isn't going bad on the shelf in some far flung place.

For a home brewer, good sanitation should prevent any bugs from getting in the beer. One problem home bottling has is that there are normally high headspace air/O2. In an unfiltered beer, the yeast will tend to eat up some of the oxygen. If you pasteurize the beer, you kill the yeast and instantly oxidize the beer.

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pasteurize / oxidize bad .......shelf life good

Postby Indian » Wed Nov 08, 2006 2:04 am

So to pasteurize the beer, you kill the yeast and instantly oxidize the beer and most likely kill the flavor but gain shelf life. So I guess many do not bother to filter for the above as well?
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Postby brewer13210 » Wed Nov 08, 2006 7:51 am

You can purchase homebrew sized filters, but it's usually just one more chance to beat-up the beer. Usually a couple of weeks in the secondary is enough to produce a clear beer.

For microbrewers, just about all bottled beer is except for styles that are expected to be hazy, such as hefeweizen, are filtered. The general public expects bottled beer to be clear without sedement.

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