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NEW METHOD OF PRODUCING BEER BY CONTINUOUS FERMENTATION *
Author(s) -
Hough J. S.,
Ricketts R. W.
Publication year - 1960
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1960.tb01716.x
Subject(s) - yeast , fermentation , food science , brewing , effluent , chemistry , biology , biochemistry , waste management , engineering
A new method of fermenting brewer's wort continuously under steady‐state conditions has been devised using flocculent yeast strains. As a result, substantially no yeast escapes in the effluent beer, so that problems associated with yeast separation are minimized. At the same time, the accumulation of yeast within the fermentation vessel leads to high rates of fermentation and very low rates of yeast reproduction. Palatable beers have been produced when the time taken for fermentation was as low as 7 hr.