Kvasny Prum. 1959; 5(1): 3-6 | DOI: 10.18832/kp1959001

Bottling beer in hot state.Peer-reviewed article

G. KLAZAR, J. BEDNÁŘ

Provided good colloidal stability of beer, hot bottling is a definite improvement as compared with conventional pasteurizing methods. It is necessary to underline that good colloidal condition is a basic requirement of any pasteurizing process. Absolutely clean bottles are essential with hot bottling as any foreign matter or dirt present in the bottle causes immediately intensive frothing. Hot bottling has several serious advantages. Whereas in continuous pasteurization beer must be first warmed and afterwards cooled to be filled into sterilized bottles, with hot bottling sterilization is obtained in a single phase simultaneously with bottling. High temperature of beer eliminates any possibility of contamination. Owing to the extremely low amount of air present in the bottle neck, hot bottling contributes to better colloidal stability. No negative features of the method have been so far observed.
(In Czech, English summary only)

Keywords: beer, hot state bottling, colloidal stability

Published: January 1, 1959