RAPID BEER PRODUCTION AND CONDITIONING USING A PLUG FERMENTOR

Abstract

Beer has been produced very rapidly, with residence time of less than 1 hour, by passing wort continuously through a plug formed from a yeast/kieselguhr mixture. Using malt wort the total output from the fermentor is limited by gradual blockage of the plug; nevertheless output is high per unit of yeast used. Prolonged operation is possible using nitrogen-free sugar solutions. The properties of beer produced from normal wort vary over the period of operation of the fermentor and blending is required to give a constant product. The average pH and nitrogen content of the beer is high if conventional wort is used but can be reduced to normal levels by control of wort composition. Details of a procedure for controlling the content of diacetyl and 2,3-pentane-dione in the beer are described and the potential value of a yeast-plug unit for beer conditioning is discussed.