In the competitive world of beer, maintaining consistent quality is paramount. Here Ken Kershner, the global commercial director of Nuvonic, outlines how implementing UV treatment as part of their brewing process, can effectively safeguard against off-flavours caused by microbial contaminants.
Beer fans know that the perfect brew is a delicate balance of flavours and aromas, but sometimes unwanted off-flavours can ruin the experience.
In the quest to maintain impeccable taste and quality, breweries are turning to innovative solutions like UV treatment to safeguard their brews. Let’s delve into three key strategies employed by breweries to keep their beer safe from contaminants without compromising on taste.
Acetaldehyde, with its unmistakable green apple or latex paint taste, can disrupt the delicate balance of flavours in craft beer.
This compound is a waterborne by-product of bacteria like Hafnia protea and Clostridium species, as well as oxidation from excess oxygen. UV treatment effectively targets and neutralizes these contaminants, preserving the beer’s purity and taste.
Sulfury off-flavours, characterized by a skunky or rotten egg aroma, are another common nuisance in brewing.
These odours stem from anaerobic bacteria such as Klebsiella, Citrobacter, Enterobacter, and Obesumbacterium species, as well as natural fermentation processes or poor sanitation practices. UV treatment acts as a formidable defence, eradicating these contaminants and ensuring that each sip of beer is free from undesirable aromas.
Diacetyl or butyric off-flavours, reminiscent of rancid butter or baby vomit, can sour the beer-drinking experience.
These compounds, produced by bacteria like Hafnia protea and Clostridium species, or caused by factors like short-boiling or mutated yeast, are swiftly addressed by UV treatment.
By neutralizing these off-flavours, UV treatment helps brewers maintain the integrity of their craft and uphold the highest standards of quality.
Elsewhere, Integrating UV systems into brewery operations isn’t just about installation; it’s also about ongoing monitoring and maintenance.
Some systems come equipped with UV monitors that measure the germicidal output of the UV system. This ensures optimal performance and allows breweries to track and log UV treatment effectiveness over time, providing peace of mind and quality control.
And while healthy yeast growth and fermentation rates are crucial for achieving the desired flavour profile in craft beer production.
However, waterborne microbial contaminants, particularly Enterobacteriaceae species, can hinder yeast growth and slow fermentation rates, leading to undesirable outcomes.
UV treatment effectively eliminates these contaminants, ensuring that yeast can thrive and fermentation progresses smoothly, resulting in a higher quality end product.
In the competitive world of craft beer, maintaining consistent quality is paramount. By implementing UV treatment as part of their brewing process, breweries can effectively safeguard against off-flavours caused by microbial contaminants, ensuring that each batch of beer meets the highest standards of taste and quality.
With UV monitoring capabilities and the ability to protect yeast growth and fermentation rates, UV treatment emerges as a powerful ally for breweries striving for excellence in every pour.
