Lesson 6 - Process Aids and Additions

This completes the lesson on process aids and additions to beer. It discussed the function of process aids and how they accelerate the process of haze stabilisation. It also explored filter aids, post-fermentation additions, and the use of deaerated water as tools to enable a brewer to meet their final pack beer quality specifications. Although some of these additions can be added post-filtration, it was important to discuss them in this lesson, for those brewers who choose not to clarify their beer.

You should now be able to:

1. Understand the origins of beer haze; identify the different types of haze.

2. Explain why process aids are used in the brewing process and describe how they benefit both product quality and the production process.

3. Describe the technologies used for process aid addition including design, ancillary equipment, and process control.

4. Identify the purpose, function, and application of post-fermentation additions.

5. Summarise the operational principles, function, and points of use of deaerated water in the brewery.

6. Outline the critical deaerated water quality parameters and describe their impact on final beer quality.

A self-assessment lesson now follows, which will allow you to assess the level to   which you have attained the outcomes of this lesson.