Henri Fischer (1), Roland Feilner (2); (1) Krones, Inc., Oak Creek, WI, U.S.A.; (2) Krones AG, Neutraubling, Germany

Finishing and Stability

Flash pasteurization of beer is an important tool for dependable shelf-life extension. In conjunction with a correspondingly hygiene-enhanced filler, flash pasteurization is a product-friendly alternative to tunnel and chamber pasteurizers. A flash pasteurizer’s efficacy in stabilizing turbidity and taste, in wheat beer, for example, is also gaining steadily in perceived importance. Established figures for pasteurization units (PUs) are used here to determine the dimensions for the heat-holding sections (30 sec) and the heat-holding temperatures (64°C-72°C). The question then arises of whether these traditional parameters (utilizing the analytical and technological options now available) do actually represent the optimum? Flash pasteurization is essentially focused on killing off beverage-specific micro-organisms. In the case of turbid beers, the main consideration is stabilizing turbidity by means of rigorously targeted protein denaturation. With filtered beers, it is precisely this turbidity formation that has to be prevented. In every case, pasteurization must lead only to a minimized effect on sensory perceptions and aging stability.

Henri Fischer is a brewmaster and MBAA member, membership chair of District Milwaukee, and member of District Mid-South. Henri has worked in Process Technology and Aseptic Technology, Krones, Inc., Franklin, WI (since 2013). Previously, Henri was team manager of the Process Technology 2 Division, Krones AG, Germany (until 2012) and worked in the Technology Department, Steinecker, Germany (until 2006). Henri completed brewmaster studies at TUM Weihenstephan and Doemens Academy, Germany, finishing in 2003. From 1993 to 1998, Henri apprenticed to become a brewer and maltster in a German brewery (Freiberger Brauhaus AG).