Heat exchangers are important at the end of the brewing process as well. Some brewers choose to pasteurize their beers to kill harmful bacteria that may exist in the product, as well as to ensure the product doesn’t spoil too quickly. There are two methods of pasteurizing beer: flash pasteurization and tunnel pasteurization.
Flash pasteurization: Increase the temperature of the beer steadily yet quickly to 160.7 degrees Fahrenheit for 20 seconds for American ales. For lagers and European ales, heat the beer to 161.6 degrees Fahrenheit for 30 seconds.
Tunnel pasteurization: Immerse filled cans or bottles in 165 degree Fahrenheit water until the internal temperature of the liquid reaches 140 degrees Fahrenheit.
Shell and tube heat exchangers are ideal for flash pasteurization, used for direct heating or in conjunction with a HTST (high temperature short time) hold-tube as a skid system, and are often used for this purpose in other types of food and beverage as well.
611 North Road, Medford, WI 54451
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