CEPT® technology is an excellent pre-treatment for creating higher yields and increased quality in beer.
Beer, one of the most consumed beverages in the world, is brewed from the barley or wheat malt, water, hops and yeast, via the fermentation of the wort (starch sugars) thereof. During the brewing process, the CEPT can be applied upstream to enhance fermentation through the release of more sugars, increase of Free Amino Nitrogen (FAN) and other nutrients from the grains and extract the alpha-acids from the hops and downstream wherein fermentative yeast as well as spoilage bacteria and yeast can be neutralised without modifying the quality of the product and its original taste.
Interested in exploring what results could be achieved using CEPT® in the production of beer?
Fresh Beer is beer at its optimum state, typically holding its perfect flavor for about 3 weeks. Application of CEPT® prior to the fermentation can lead to an increased release of flavor-forming compounds (bitter tannins, hops to balance the sugary sweet malt) which in turn can lead to an extension of the fresh beer or ‘freshness’.
Interested in exploring what results could be achieved using CEPT® in the production of fresh beer?
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