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Beer Recovery

Reducing costs. Using less resources.

5% volume without negatively influencing the taste.

The increasing cost of raw materials and energy are forcing the brewing industry to investigate new opportunities for increasing extract yield without compromising quality. Excess yeast contains a significant amount of extract which can be recovered by concentrating the yeast with modern cross flow technology. The recovered beer can be blended to the original beer up to a level of 5% volume without negatively influencing the taste. Thus, beer recovery can make a big contribution to cost savings in the brewery.

 

Up to 80% of the extract contained in the surplus yeast that collects at the bottom of tanks after fermentation and maturation can now be recovered rather than disposed of.

 

Beer can be recovered and blended back into the brewing process at a ratio of up to 5% without negatively influencing the beer quality, increasing the yield and reducing the total beer volume needing to be produced. This represents a lower CO2 footprint, reduced water usage, and a lowering of production costs, plus the minimized waste stream reduces disposal costs and ensures a lower level of BOD’s and COD’s are returned back into the environment.

 

High quality yeast (accrued as a byproduct of beer recovery) can be recovered and sold to other industries such as the cosmetic, pharmaceutical or animal feed industries.  The benefits of recovery result in increased brewery profitability, lower environmental impact, reduced use of valuable resources and a very short and attractive ROI on the equipment used to achieve it.