Tank beer

Some breweries deliver pasteurized beer, similar to that dispensed into kegs, in tanker wagons directly to the point of sale. The beer is pumped through a hose from the wagon into cellar tanks in the inn cellar. Such cellar tanks (usually about 8 hi or 5 brl) may be aluminium or stainless steel and may be equipped with cleaning-in-place facilities and also with means of maintaining constant pressure. Other cellar tanks of similar size are of mild steel construction and the beer is filled into a disposable plastic bag which acts as a liner to the tank. In such tanks, the beer may be emptied from the bag by applying gas pressure (usually air) within the top of the tank upon the plastic bag. It is not normal to use tank beer systems unless the beer within the tank is likely to be held for 4 days or less. 

Steel vessels with plastic bag inserts of the type described. The vessels are carried on a flat-bed wagon to the inn where the vessels are emptied by pumping the beer to cellar tanks. The advantage of delivery- and cellar-tank beer systems for large inns is the labour saving at both the brewery and the inn. 

Container Keg (20 L) Primarily keg (20-100L) but resurgence in large volume (unpasteurised) tank beer (2.5-10 hL)... 

Acid cleaners based on sulfamic acid are used in a large variety of appHcations, eg, air-conditioning systems marine equipment, including salt water stills wells (water, oil, and gas) household equipment, eg, copper-ware, steam irons, humidifiers, dishwashers, toilet bowls, and brick and other masonry tartar removal of false teeth (50) dairy equipment, eg, pasteurizers, evaporators, preheaters, and storage tanks industrial boilers, condensers, heat exchangers, and preheaters food-processing equipment brewery equipment (see Beer) sugar evaporators and paper-mill equipment (see also Evaporation Metal surface treati nts Pulp). 

The beer is filtered into pressure tanks and transferred to the bottling or keging machine. It is then pasteurized to avoid biological spoilage. The finished product is completed in five to six weeks for pilsner beer and six to nine weeks for the stronger beers. 

Maturing improves the taste and aroma of beer and the elimination of tannin, protein, and hop resins also has a beneficial effect. Some metaboHc products of unpleasant taste are further converted or washed out by the carbon dioxide surplus. The time for 1 agering varies with different types of beer. For every type of beer there is an optimal 1 agering time, and longer ] agering is usually detrimental to beer quaHty. The fiHed 1 agering tanks are subjected to the saturating pressure of carbon dioxide, usually 50—70 kPa (ca 0.5—0.7 atm), controUed by a safety valve. 

Fig. 12. Fermenting and storing (1 = fermenting tank 2 = centrifuge (green beer separator) 3 = green beer cooler and, 4 = storage tank).

Packaging. The beer in pressure tanks is transferred to bottling, canning, and racking, or in some cases, to road tankers. During this filling operation it is important that the beer does not come into contact with oxygen, does not lose carbon dioxide, and is not contaminated by molds, yeasts, or bacteria. 

To prevent contact with oxygen, the beer in the pressure tanks is exposed only to a carbon dioxide atmosphere. The pressure must be higher than the saturation pressure for carbon dioxide. Infection in the brewery is prevented by daily cleaning and disinfection of all equipment in contact with the beer. In the past, almost all the beer left the brewery in kegs, but today most beer is bottled or caimed. The ratio is different from country to country. The growing share of beer in bottles or cans has provided a great need for filling machines with capacities of up to 100,000 bottles or cans per hour. 

Pasteurization does not mean sterilization of the beer, ie, killing all microorganisms, but rather a reduction and inactivation of the microorganisms. The result of the heat treatment depends not only on time and temperature, but also on the number of microorganisms present. It is important that tanks. 

A further development in the process is the use of universal refrigerant-cooled tanks, designed to ferment, age, and finish beer in a single tank without the usual transfers. The Uni-Tank has a shallow cone bottom rather than the typical steep cone shape of usual fermenting tanks. Fermentation and maturation of the beer within a single vessel take approximately two to three weeks. 

In the large tied houses or big independent pubs the installation of the so-called beer drive system, ie, beer suppHed by tankers to relatively big cellar tanks combined with sophisticated beer dispensing systems, has been used successfully. The beer drive system might be seen as an alternative to the pub breweries or something which happened prior to the pub brewery period. 

Carbon dioxide is used to increase the natural CO2 content of the beer and as counterpressure in tanks and filling machines. It must be free of water and any aroma. The consumption is 0—10 g/L of beer produced. In major breweries, carbon dioxide is bought in bulk, and in many breweries it is common practice to coUect the surplus CO2 from the fermentors to clean, dehumidify, and compress in a local CO2 plant which is easily automated. 

Many processes use sealed tanks and reactor vessels. For example, in a milk processing plant or a pharmaceutieal plant, it s necessary to present outside air from contaminating the sterile produet. In a beer brewery, you can t let the gas and carbonization escape from the proce.ss. In a closed un-pressurized vessel, the Ha is equal to the Hvp. And because the Ha adds energy and the Hvp subtracts energy, they cancel themselves. The formula is simpler ... 

Retail display cold and freezer cabinets and counters. Cooling trays for bottles (beer, soft drinks, wines). Instantaneous draught beer coolers. These usually comprise a tank of constantly chilled water, through which the beverage flows in stainless steel piping. 

The process of fermentation gives off heat, and the tanks may need to be cooled with chilled water coils, with jackets, or by cooling the cellar in which the tanks are located. When fermentation is complete, many beers are now pasteurized, in the same manner as milk (see Section 17.1). The beer is then cooled to just above freezing, filtered and left to age . Before final bottling, kegging or canning it will undergo a fine filtration to improve the clarity. 

At SmithKline, the scientists in manufacturing had already expressed a preference for having every cell line grown in bioreactors (fed-bateh fermenfation tanks) and for having every cell line grown in serum-free media. (The fermenfation tanks used in the industry today are basically adapted beer vats, which is why so many of my old colleagues in... 

---