![]() You will find that outside of North America, Flash Pasteurizers have been accepted as the technology of choice. The time/temperature effects on the beer are typically one of the major evaluations points when considering which technology is best for a brewery. A Tunnel Pasteurizer operates at 140° F, but usually exposes the beer to that temperature for about 30 minutes. Flash Pasteurization exposes the beer to a higher temperature (typically 162° F), but for a shorter period of time (15 - 20 seconds). Flash vs Tunnel Pasteurizationīoth Flash / HTST Pasteurization and Tunnel Pasteurization have widespread usage. This process is technically called Appertisation after it’s inventor. Bottled or canned beer is showered with hot water (not boiling) for a period of time and then cooled. A Tunnel Pasteurizer operates under this principle. Nicolas Appert, another Frenchman, developed a process in the early 1800’s to preserve food products by hermetically sealing them in a jar and placing them in boiling water. There is also another common method used in the pasteurization of beer called Tunnel Pasteurization. In simple terms, beer is heated to a defined temperature and held for a defined amount of time before quickly cooling. ![]() This design is commonly referred to as Flash Pasteurization. Pasteur was a beer lover just like the rest of us, he wasn’t knocking down glasses of milk on a Friday night.Įssentially what Pasteur invented was the HTST (High Temperature Short Time) Pasteurizer. This process improved beer flavor as well as brewery yield. As a side note, following his initial beer pasteurization studies he also came up with a design for a controlled atmosphere wort boil process (US Patent # 135245, January 28, 1873). He subsequently applied this finding to milk for which he is now famous. ![]() In 1864 he discovered that when beer or wine is heated it killed spoilage causing microorganisms and prolonged the shelf life. His original work that resulted in a process that keeps us all safe from getting sick on bad milk was initially a study on spoilage prevention for beer (and wine).
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