Kvasny Prum. 2017; 63(6): 298-306 | DOI: 10.18832/kp201729

Alternative Methods for Shelf Life Extension of Unfiltered Beers from MicrobreweriesPeer-reviewed article

Vojtěch HANKO, Aleš POTĚŠIL, Václav POTĚŠIL, Jakub NEŠPOR, Marcel KARABÍN, Lukáš JELÍNEK, Pavel DOSTÁLEK

¹ Ústav biotechnologie, VŠCHT Praha, Technická 5, 166 28 Praha 6 / Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, Praha 6, 166 28, Czech Republic

² PIVO Praha s.r.o., Podskalská 10, Praha 2, 128 46 e-mail: pavel.dostalek@vscht.cz

At present, a broad range of unfiltered beers is produced mainly by microbreweries. So far, however, no suitable method exists for ensuring extended shelf life at the industrial scale without damaging the taste. The most widespread method - pasteurization also kills brewery yeasts and, has a thermal impact on beer. This review describes the premises for ensuring effective microbial stabilization that depends particularly on proper sanitization practices. Alternative methods - the high hydrostatic in addition, processing and the pulsed electric fields processing have a minimal effect on the beer quality. These techniques were already tested under laboratory conditions and have potential for use at the industrial scale. This article describes these methods in detail.

Keywords: unfiltered beer, microbial stability, high hydrostatic pressure, pulsed electric fields

Received: June 6, 2017; Accepted: October 23, 2017; Published: December 15, 2017