Freeze concentration of beer
The advantages of freeze concentration can especially be applied for alcoholic products such as beer.
For more information download our techsheet "Beer"
Why using freeze concentration
Selective water removal at freezing temperatures ensures total retention of all of the original flavor and aromas. The reconstituted products are comparable to fresh. The reconstituted product competes with product “not from concentrate”. It has the same quality characteristics while the price can be lower.
The water removed from the product is testimony to the quality of the concentrate.
It is therefore that freeze concentration is a feasible concentration technology to obtain concentrates with “natural” characteristics in taste, flavor and appearance
Washcolumn with beer
Application of freeze concentration for beer
The beer is being concentrated at freezing point temperature while no alcohol losses occur with the separated water. Reconstituted beer is comparable with the original beer.
The volume of standard beer can be reduced to one fourth of its original volume without abusing the characteristics of the beer. The maximum achievable alcohol concentration is 20% alcohol by volume.
Reasons for concentrating beer:
- Increased storage capacity
- Reduction of storage cost
- Increase brewery capacity
- Peak shaving of production
- Savings due to centralized production
- Higher product stability
- Lower distribution cost
- Lower packaging cost
- Lower beer losses
- Longer shelf life
- Economical possibility for new market penetration
- Development of new products
- Simple production of higher alcohol beers
- Use of Post-Mix distribution
Especially the last three items make freeze concentration very interesting. Starting with regular beer by using freeze concentration can produce beers with any higher alcohol level in one single step.
The maximum achievable alcohol concentration is 20% alcohol by volume.
The concept of freeze concentration is explained in the chapter "Technologies" and "Documentation"