Beer has been filtered since ancient times. The intoxicating drink was passed through straw mats to make it lighter and prolong its shelf life. Since the XNUMXth century, filtration technologies have been actively developed, and modern equipment makes it possible to obtain a transparent drink that looks great and is easy to drink. However, in the last decade, there has been an increase in the number of manufacturers who are abandoning filtration in favor of a natural product. Next, let’s look at the differences between filtered and unfiltered beer.
Why Beer Filtration Is Necessary
The beer is filtered to remove the sediment that forms during the fermentation process. In production, both coarse and fine filters are used. Brewers choose the degree of filtration depending on the recipe and the desired end result. Modern multi-stage elements retain up to 99,9% of yeast cells, bacteria and small particles, which allows manufacturers to store the finished product for several months without bottling.
The vast majority of beer in supermarkets is filtered and also pasteurized. Such drinks are completely devoid of microorganisms, so their aroma and taste leaves much to be desired.
However, large breweries have quite a few good reasons for thorough cleaning, as filtered beer:
- has a bright color and transparent consistency and meets the expectations of consumers;
- forms a dense cap of foam;
- devoid of foreign tastes that bacteria give;
- has a long shelf life.
Unfiltered beer is not suitable for mass sale. A drink with live yeast is sensitive to temperature changes and quickly loses its properties in heat. Reluctantly buy products and catering establishments. Not every bar or restaurant can equip a special cellar with a cooling system. In addition, containers with such a drink require careful handling. Before connecting to the taps, the kegs must be kept in a calm state for several hours so that the sediment finally settles to the bottom.
Interest in unfiltered beer varieties has grown exponentially in the last decade due to the popularity of natural products and a healthy lifestyle. In Russia, the term “live beer” was introduced by craft breweries in the struggle for a share of the market. Under this name, manufacturers promote filtered, but unpasteurized beer, which has not undergone heat treatment and retained useful substances, vitamins and trace elements. Such drinks have a richer taste and aroma, but have a short shelf life.
Which beer is better: filtered or unfiltered
In the production of unfiltered varieties, bottom-fermenting yeast is used, which is active at high temperatures. Historic styles of beer such as hefeweizen, cask ales and kellerbiers are filled with yeast, hop particles and grains, which give them rich aromas and fruity undertones. Craft breweries combine hop varieties with different yeast strains to produce a beer that is bitter-free and citrus-dominated.
Unfiltered beer does not necessarily look cloudy, as the intensity of the haze depends on the protein content. For example, mature British ales are completely clear, although they contain active yeast. However, sediment and suspension for “live” varieties is a normal phenomenon. Belgian brewers widely use the technology of fermentation in the bottle, which is reflected in the color of the drink. Experts believe that the leftover yeast adds special notes to the final bouquet.
Unfiltered beer is considered healthier than lees-free and pasteurized beer. It is rich in fiber and B vitamins, which have a beneficial effect on the endocrine system and prevent hangovers. During fermentation, organic acids are formed that stimulate digestion and help break down proteins. In moderation, unfiltered beer lowers cholesterol and detoxifies.
The results of 2020 show that Russian craft breweries are successfully competing with large breweries. Sales of unfiltered beer grew by 16,7%, while Russians prefer semi-dark varieties.