Alcohol after Pasteurization? HOW?!?!!??
sig before replying
In article <32AA16...@ucsu.colorado.edu>,
Delfuego <al...@ucsu.colorado.edu> wrote:
>Now I'm a little new to this beer-snobbery thing, and I'm doing my best
>to keep up with the rest of you, but this question is plaguing me like this
>one I've never been able to answer:
>
> "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
From squeezing cranky old ladies.
>What I don't understand is how there's any alcohol left in the brew after
>pasteurization! Alcohol boils more quickly than water, and I'm sure that
>they boil this "pre-beer" for some time to avoid any legal ramifications.
>So how is there any alcohol left...it sounds to me that they're making
>carbonated bread tea (I'm sure some of you out there think that's the case)
Pasteurization was developed for wine originally, so you should know the
alcohol stays in there too.
Water boils at ~212F. Ethanol ~190F (I forget the exact figure). Methanol
slightly below ethanol. Pasteurization is done at temperatures lower than 190
so the ethanol isn't boiled away. I think it's in the vicinity of
140-150F. Somebody with a better clue than I can certainly provide us the
figure.
| Tim Robinson | Lonely Web page. Please visit. |
| timt...@ionet.net | http://www.ionet.net/~timtroyr |
| "The greatest dangers to liberty lurk in insidious encroachment by |
| men of zeal, well-meaning but without understanding." L. Brandeis |
Sorry about the bogus e-mail address. I get too much e-mail spam.
Just use the one in the sig. Brewers, check out
http://www.ionet.net/~timtroyr/beer
Alain Bienvenue
Delfuego wrote:
>
> Now I'm a little new to this beer-snobbery thing, and I'm doing my best
> to keep up with the rest of you, but this question is plaguing me like this
> one I've never been able to answer:
>
> "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
>
> Anheuser-Busch, et al.) pasteurize their beer in order to
>
> *maintain product consistency
> *get rid of miscellany that might decide to make a home in their beer
> *make their beer more like urine than any other brew on Earth
>
> This I understand...
>
> What I don't understand is how there's any alcohol left in the brew after
> pasteurization! Alcohol boils more quickly than water, and I'm sure that
> they boil this "pre-beer" for some time to avoid any legal ramifications.
> So how is there any alcohol left...it sounds to me that they're making
> carbonated bread tea (I'm sure some of you out there think that's the case)
>
> megabreweries, I'd like some of the brewers that are in the know to give
> me an answer...and a few jabs at the big boys. Looking forward to the
> responses.
>
> Delfuego
You are right, alcool boils more quickly than water, and it will
evaporate if it is allowed to. Not having any reliable source to verify
my assumptions, I will still say that they must be heating the beer in a
closed vessel, not letting the alcool going anywhere. Heating liquid in
a pressurized environment raises the boiling point (as in pressure
coockers(. If the vessel can sustain high enouge pressures (and not blow
up), beer will be heated to a high enough temperature to pasteurize, and
no "boiling" or substantial alcool evaporation will occur.
I wonder if beer is pasteurized beffore or after being bottled/canned ?
If anybody has more "hands on" information, please comment...
--
Alain Bienvenue | O.J. is guilty !
Jersey City N.J. | O.J. is not guilty !
bien...@postoffice.worldnet.att.net | Who the H*** is O.J. ?
Duane Hale
I've read that the big brewers pasteurize after bottling in some kind
of steam shower that rapidly heats the beer in the bottles to around
150°. So, the beer is in a closed system, and even if it wasn't bottled
first, the alcohol would not boil off at that low of a temperature.
Keep jabbing,
Duane
Duane Hale
Fuzu's Fuzzy Fluxion HomeBrewery
Portland, OR
Reed
> Delfuego <al...@ucsu.colorado.edu> wrote in article
<32AA16...@ucsu.colorado.edu>...
>
> What I don't understand is how there's any alcohol left in the brew
after
> pasteurization! Alcohol boils more quickly than water, and I'm sure
that
> they boil this "pre-beer" for some time to avoid any legal
ramifications.
> So how is there any alcohol left...it sounds to me that they're making
> carbonated bread tea (I'm sure some of you out there think that's the
case)
I believe most breweries pasteurize in the bottle or can. After
packaging, the containers are run through a water bath over
a period of time calculated to "pasteurize" the beer. Some breweries,
e.g., Chicago Brewing use a flash pasteurizing process, but the
system is completely closed, so any alcohol vapor that is created
during the process does not escape.
Even though alcohol has a lower boiling point than H2O, experiments
show that an extended boil is required to remove all or most of the
ethanol.
Cheers,
Rob Reed
Larry Johnson
Alain Bienvenue <bien...@postoffice.worldnet.att.net> wrote:
>Delfuego wrote:
<snip intriguing question about origin of prune juice>
>> What I don't understand is how there's any alcohol left in the brew after
>> pasteurization! Alcohol boils more quickly than water, and I'm sure that
>> they boil this "pre-beer" for some time to avoid any legal ramifications.
>> So how is there any alcohol left...it sounds to me that they're making
>> carbonated bread tea (I'm sure some of you out there think that's the case)
>>
>> This is a serious question, and although I enjoy taking a jab at the
>> megabreweries, I'd like some of the brewers that are in the know to give
>> me an answer...and a few jabs at the big boys. Looking forward to the
>> responses.
>>
>> Delfuego
>You are right, alcool boils more quickly than water, and it will
>evaporate if it is allowed to. Not having any reliable source to verify
>my assumptions, I will still say that they must be heating the beer in a
>closed vessel, not letting the alcool going anywhere. Heating liquid in
>a pressurized environment raises the boiling point (as in pressure
>coockers(. If the vessel can sustain high enouge pressures (and not blow
>up), beer will be heated to a high enough temperature to pasteurize, and
>no "boiling" or substantial alcool evaporation will occur.
>I wonder if beer is pasteurized beffore or after being bottled/canned ?
>If anybody has more "hands on" information, please comment...
>--
>Alain Bienvenue | O.J. is guilty !
>Jersey City N.J. | O.J. is not guilty !
>bien...@postoffice.worldnet.att.net | Who the H*** is O.J. ?
My poor, punished brain seems to remember that when I was in A-B's
brewery in Merrimac, NH, they were pasteurizing the bottles after
capping. I also seem to remember it was some sort of "flash" process,
as in "quick". Maybe someone who *really* knows will pipe in.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
The researches of many commentators have already thrown much
darkness on this subject and it is probable that,if they continue,we
shall soon know nothing at all about it. - Mark Twain
Larry Johnson / Athens, GA / Malt...@ix.netcom.com
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
Jimbo
Delfuego <al...@ucsu.colorado.edu> wrote in article
<32AA16...@ucsu.colorado.edu>...
> Now I'm a little new to this beer-snobbery thing, and I'm doing my best
> to keep up with the rest of you, but this question is plaguing me like
this
> one I've never been able to answer:
>
> "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
>
> But I digress. All of the megabreweries in America (Miller, Coors,
> Anheuser-Busch, et al.) pasteurize their beer in order to
>
> *maintain product consistency
> *get rid of miscellany that might decide to make a home in their beer
> *make their beer more like urine than any other brew on Earth
>
> This I understand...
>
> What I don't understand is how there's any alcohol left in the brew after
> pasteurization! Alcohol boils more quickly than water, and I'm sure that
> they boil this "pre-beer" for some time to avoid any legal ramifications.
> So how is there any alcohol left...it sounds to me that they're making
> carbonated bread tea (I'm sure some of you out there think that's the
case)
I understand that the mega-breweries heat their beer to 150F inside dried
prunes in order to pasteurize it, then the juices that are seperated from
the beer are used to make prune juice. :^>~
Delfuego
Now I'm a little new to this beer-snobbery thing, and I'm doing my best
to keep up with the rest of you, but this question is plaguing me like this
one I've never been able to answer:
"If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
But I digress. All of the megabreweries in America (Miller, Coors,
Anheuser-Busch, et al.) pasteurize their beer in order to
*maintain product consistency
*get rid of miscellany that might decide to make a home in their beer
*make their beer more like urine than any other brew on Earth
This I understand...
What I don't understand is how there's any alcohol left in the brew after
pasteurization! Alcohol boils more quickly than water, and I'm sure that
they boil this "pre-beer" for some time to avoid any legal ramifications.
So how is there any alcohol left...it sounds to me that they're making
carbonated bread tea (I'm sure some of you out there think that's the case)
This is a serious question, and although I enjoy taking a jab at the
dingo
beer is pateurised after the bottle is sealed by passing through a steam
chamber
Kirk R Fleming
I read a little about pasteurization on the bottling line, but I may have
confused
the facts. What I remember is that the *capped* bottles are brought to
about
140F for 10 minutes, then cooled. I don't remember any reference to canned
beer, nor would I swear the process was done in the sealed container.
If so, then naturally nothing at all escapes the container, but certainly
nothing
with a boiling point above 140F.
> In article <32AA16...@ucsu.colorado.edu>,
> Delfuego <al...@ucsu.colorado.edu> wrote:
loglno
Delfuego <al...@ucsu.colorado.edu> wrote in article
<32AA16...@ucsu.colorado.edu>...
> Now I'm a little new to this beer-snobbery thing, and I'm doing my best
> to keep up with the rest of you, but this question is plaguing me like
this
> one I've never been able to answer:
>
> "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
>
> But I digress. All of the megabreweries in America (Miller, Coors,
> Anheuser-Busch, et al.) pasteurize their beer
>
> What I don't understand is how there's any alcohol left in the brew after
> pasteurization! >
>
> Delfuego
>
pasturization does not require boiling. at one atmosphere, i.e. 14.7 psi,
(sea level)
most harmful bacteria will be killed at 180. boiling point at one
atmosphere is 212.
pasturization is done under pressure, so the boiling point is raised and
thus the pasurization point can be raised w/o reaching the boiling point.
loss of alcohol is not the concern though, pasturizing changes the flavor
of the beer. the advent of cold filtering has become a pretty good work
around. it gets the bacteria counts below the legal limit but avoids the
flavor damage from pasturizing.
cold filtering does effect the flavor as well but not to great of a degree.
that superfine filter takes out some of the protein sloida along with the
bacteria.
hope this did not sound too snobby.
Robin
A lot of people think pasteurizing means boiling, it is not. I don't
know about beer, but to pasteurize milk there are two methods:
1. Hold the milk at 145 F for 30 min.
2. Hold the milk at 165 F for 15 min.
In both methods 90-99% of the bacteria is killed.
The second part of pasteurization is RAPID COOLING which keeps any
surviving bacteria from multiplying.
Robin
(former biology teacher)
Wayne K
Jimbo wrote:
>
> Delfuego <al...@ucsu.colorado.edu> wrote in article
> <32AA16...@ucsu.colorado.edu>...
> > Now I'm a little new to this beer-snobbery thing, and I'm doing my best
> > to keep up with the rest of you, but this question is plaguing me like
> this
> > one I've never been able to answer:
> >
> > "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
> >
> > But I digress. All of the megabreweries in America (Miller, Coors,
> >
> > *maintain product consistency
> > *get rid of miscellany that might decide to make a home in their beer
> > *make their beer more like urine than any other brew on Earth
> >
> > This I understand...
> >
>
>
> > they boil this "pre-beer" for some time to avoid any legal ramifications.
>
> > So how is there any alcohol left...it sounds to me that they're making
> > carbonated bread tea (I'm sure some of you out there think that's the
> case)
>
> prunes in order to pasteurize it, then the juices that are seperated from
> the beer are used to make prune juice. :^>~
You could be right about the prune juice thing, but as far as the
pasteurizeation goes; I think, by the taste of some brands (Bud), that
they have their people stand and hose the bottles down (relieve
themselves) just prior to capping them.
Jason Onerheim
Delfuego <al...@ucsu.colorado.edu> wrote:
>But I digress. All of the megabreweries in America (Miller, Coors,
>Anheuser-Busch, et al.) pasteurize their beer in order to
>
>*maintain product consistency
>*get rid of miscellany that might decide to make a home in their beer
>*make their beer more like urine than any other brew on Earth
>This I understand...
>What I don't understand is how there's any alcohol left in the brew after
>pasteurization! Alcohol boils more quickly than water, and I'm sure that
>they boil this "pre-beer" for some time to avoid any legal ramifications.
>So how is there any alcohol left...it sounds to me that they're making
>carbonated bread tea (I'm sure some of you out there think that's the case)
>
>This is a serious question, and although I enjoy taking a jab at the
>megabreweries, I'd like some of the brewers that are in the know to give
>me an answer...and a few jabs at the big boys. Looking forward to the
>responses.
>
>Delfuego
A general pasturization schedule is like this, flash-pasturization twice;
94 C for 3 seconds and 150 C for 1 second. Then in can/bottle
pasturization; 116 C for 12 minutes and 130 C for 13 minutes. I don't
know the specific routines for certain breweries, but this should be
pretty close.
Jason
H. Dowda
Isn't there a problem here? 116 C and 130 C both exceed the boiling
point of water and could only be achived in an aqueous solution via
pressurization at say 2 atmos? 121 C is fifteen added lbs/sq in. Also
at these temps for these times any protein would be precipitated...talk
about chill haze...assuming the beer had any protein to begin with.
Hhhhuuuuummmmm
Mark Novak
I know the local brewery, F.X. Matts, bottles their Saranac line of beers
and THEN runs them thru the pasteurization process. They are heated to
some temperature (I cannot remember what that is) and held there for a
certain amount of time. For some reason an hour sticks in my head, but
that may not be right.
Mark Cunningham
Delfuego wrote:
>
> Now I'm a little new to this beer-snobbery thing, and I'm doing my best
> to keep up with the rest of you, but this question is plaguing me like this
> one I've never been able to answer:
>
> "If a PRUNE is a DRIED PLUM, where does prune JUICE come from?"
>
> Anheuser-Busch, et al.) pasteurize their beer in order to
>
> *maintain product consistency
> *get rid of miscellany that might decide to make a home in their beer
> *make their beer more like urine than any other brew on Earth
>
> This I understand...
>
> What I don't understand is how there's any alcohol left in the brew after
> pasteurization! Alcohol boils more quickly than water, and I'm sure that
> they boil this "pre-beer" for some time to avoid any legal ramifications.
> So how is there any alcohol left...it sounds to me that they're making
> carbonated bread tea (I'm sure some of you out there think that's the case)
>
> This is a serious question, and although I enjoy taking a jab at the
> megabreweries, I'd like some of the brewers that are in the know to give
> me an answer...and a few jabs at the big boys. Looking forward to the
> responses.
>
> Delfuego
Pasturization takes place in a sealed system therefore the ethanol has
no place to go and stays in the product
Jason Onerheim
"H. Dowda" <hdo...@scsn.net> wrote:
>Isn't there a problem here? 116 C and 130 C both exceed the boiling
>point of water and could only be achived in an aqueous solution via
>pressurization at say 2 atmos? 121 C is fifteen added lbs/sq in. Also
>at these temps for these times any protein would be precipitated...talk
>about chill haze...assuming the beer had any protein to begin with.
>
>Hhhhuuuuummmmm
I didn't know the schedule first hand, I looked it up. I looked up a
Pressure-temperature alignment nomograph and you are right about the 2
atm. of extra pressure needed to raise the boiling point. But the beer
is already at a higher pressure in the CLOSED bottle/can, (greater than 2
atm. maybe 5-10?) or else it wouldn't be carbonated.
I don't know about the protien thing, The beer is filtered, so some
protiens are lost there, other than that, I don't know.
Jason
KCP
If you have had chemistry, you know that the boiling point of a liquid can
be raised by keeping it under pressure. Pasteurization only requires that
you raise the temperature to about 180-190 for a certain period of time.
Keep the beer under pressure, and the alcohol won't boil away.
Just a theory. I don't know for sure how they do it, but that's one
possible way.
Delfuego <al...@ucsu.colorado.edu> wrote in article
<32AA16...@ucsu.colorado.edu>...
>
Eric Scheidler
Delfuego writes:
>All of the megabreweries in America (Miller, Coors, >Anheuser-Busch, et
>urine than any other brew on Earth. This I understand . . .
What they *taste* like is tincture of beer extract mixed with grain
alcohol and carbonated water. No need to carbonate a sterile brew like
that.
>What I don't understand is how there's any alcohol left in the brew after
>pasteurization! Alcohol boils more quickly than water . . .
One of our local breweries, Chicago Brewing Company, has a heat
pasteurizer that flash-heats the beer and then flash-cools it. Apparently
it's only hot enough to kill bacteria for the absolute minimum, something
like way less than a minute, if memory serves (big if, actually). The
owner/brewmaster claimed it was really the best system, if you have to
filter it at all (he seemed bummed that the market demands it). But he
admitted that if he'd inherited some other system with the brewery, he'd
be claiming its the best instead. He called it the most expensive,
though--more expensive then he'd have paid for, but it was I guess part of
a package of equipment he bought off of some other brewery.
They brew a good porter, I'll say that.
--
| Eric J. Scheidler || "In much wisdom is much vexation, and he who in- |
| uesc...@neiu.edu || creases knowledge increases sorrow." Eccles 1:18 |
Carrick Legrismith
I have been there and seen the long conveyor that the sealed, finished cans
ride through the flash pasteurizer on. Since the beer is in a sealed
environment, the alcohol can't go anywhere - just what was left of the
taste.
Al_Korzonas
You're thinking of a tunnel pasteurizer. In a flash pasteurizer the
beer travels through a series of heat exchangers on it's way to
the bottling line. In a flash pasteurizer, the beer is pasteurized
*before* bottling. Incidentally, even if the bottles were open, you
have to boil off a significant amount of water before you remove
a significant amount of the alcohol. Just because one's boiling
point is lower than the other's doesn't mean that it all leaves the
beer at that temperature.
Four years ago, when I first saw the flash pasteurizer at Chicago
Brewing Co., they said that there were only four breweries in the
US using them: Chicago Brewing Co., Anchor, Pearl (I believe) and
I forget the fourth. There are probably quite a few more now, but
most big breweries still use tunnel pasteurization. Don't forget
sterile filtering (Coors, MGD, others).
Al.
Al Korzonas, Palos Hills, IL
korz...@lucent.com
ko...@xnet.com
Dave Breneman
In article <58cgt0$c...@ionews.ionet.net> timt...@ionet.net__read sig before replying (Tim Robinson) writes:
>In article <32AA16...@ucsu.colorado.edu>,
> Delfuego <al...@ucsu.colorado.edu> wrote:
>
>>they boil this "pre-beer" for some time to avoid any legal ramifications.
>>So how is there any alcohol left...it sounds to me that they're making
>>carbonated bread tea (I'm sure some of you out there think that's the case)
>
>alcohol stays in there too.
>
>Water boils at ~212F. Ethanol ~190F (I forget the exact figure). Methanol
>slightly below ethanol. Pasteurization is done at temperatures lower than 190
>so the ethanol isn't boiled away. I think it's in the vicinity of
>140-150F. Somebody with a better clue than I can certainly provide us the
>figure.
Pasteurization takes place *after* the beer is bottled or canned.
--
David Breneman "And on the tree a star, of shiny Xmas gold,
Rosedale Audio Productions A candle in a jar, of Razzelberry Dressing"
d...@rosedale.seaslug.org -The Razzelberry Dressing Song,
..uunet!camco!rosedale!dcb "Mr. Magoo's Xmas Carol (UPA)"
Denis Barsalo
Here's what the Molson brewmaster wrote me:
Dear Denis
When we pasteurize beer it is always done after the beer is in the
bottle and crowned or in a can with the lid sealed on top. The
temperature is actually very gentle and reaches a peak of 141 F for
about 8 to 10 minutes. This is the way you have to do it to maintain the
quality the brewers have worked so hard to put into the beer.
There is no change to the alcohol in pasteurized beer.
Cheers,
Walt
J. Rolfe
In article <denisb-ya0233800...@NNTP.HIP.CAM.ORG>,
den...@cam.org says...
This is called tunnel pastuerization, but thanks to modern
technology, we have a flash pastuerizer.... this is done before filling
actually on the way from the brite tank to the filler
steam is nice to have for this, beer is jacked up quickly in a phe
held at PU temp, and chilled back to normal filling temps in a another
phe....this is not the best option seeing that most micros and big guys
can not aseptically fill...let us say you have one bad /bugged fill tube
and 34 fill tubes, you are going to have a lot of pastuerized, and screwed
up beer out on the market.....the only way you WILL sleep well
at nite is by pastuerizing after the fill....alc content does not suffer
becuase it is only a PU kill level you are trying to achieve...
who has one of these????? i would want one....
good luck
joe
Phlegm
I don't know how they do it. I just know it sucks the flaver
out of the beer. We can send a man to the moon, but we can't brew a
descent comercial beer. It makes you real proud to be an American.
On 12 Dec 1996 13:29:02 GMT, "Carrick Legrismith"
<his...@c4systm.com> wrote:
>I have been there and seen the long conveyor that the sealed, finished cans
>ride through the flash pasteurizer on. Since the beer is in a sealed
>environment, the alcohol can't go anywhere - just what was left of the
>taste.
>
>> >What I don't understand is how there's any alcohol left in the brew
>after
>> >pasteurization! Alcohol boils more quickly than water . . .
>>
>
bre...@southeast.net
d...@rosedale.seaslug.org (Dave Breneman) wrote:
>In article <58cgt0$c...@ionews.ionet.net> timt...@ionet.net__read sig before replying (Tim Robinson) writes:
>>In article <32AA16...@ucsu.colorado.edu>,
>> Delfuego <al...@ucsu.colorado.edu> wrote:
>>
>>>What I don't understand is how there's any alcohol left in the brew after
>>>pasteurization! Alcohol boils more quickly than water, and I'm sure that
>>>they boil this "pre-beer" for some time to avoid any legal ramifications.
>>>So how is there any alcohol left...it sounds to me that they're making
>>>carbonated bread tea (I'm sure some of you out there think that's the case)
>>
>>Pasteurization was developed for wine originally, so you should know the
>>alcohol stays in there too.
>>
>>Water boils at ~212F. Ethanol ~190F (I forget the exact figure). Methanol
>>slightly below ethanol. Pasteurization is done at temperatures lower than 190
>>so the ethanol isn't boiled away. I think it's in the vicinity of
>>140-150F. Somebody with a better clue than I can certainly provide us the
>>figure.
>Pasteurization takes place *after* the beer is bottled or canned.
>--
>David Breneman "And on the tree a star, of shiny Xmas gold,
>Rosedale Audio Productions A candle in a jar, of Razzelberry Dressing"
>d...@rosedale.seaslug.org -The Razzelberry Dressing Song,
> ..uunet!camco!rosedale!dcb "Mr. Magoo's Xmas Carol (UPA)"
NOT !!!
J. Rolfe
In article <32b7a65c...@snews.zippo.com>, he...@tarimar.com´ says...
>
> I don't know how they do it. I just know it sucks the flaver
>out of the beer. We can send a man to the moon, but we can't brew a
>descent comercial beer. It makes you real proud to be an American.
try again, there are breweries that are making great beer with pastuerizing.
i wont plug anyone but i am quite sure you can figure it out.
this is done for a very good reason, and brewing beer is easy sure, packaging
is not. two big reasons why the rest of us small breweries, can touch the well
funded one, labs - most dont have them, and good packaging (read that
expensive like hell) lines. this is not to mention the distribution channels to
make the beer flow to the consumer in a reasonable time frame. A/B is the king
here, and they deserve the plug here.
self stable beer is required to remain in business, most small breweries can
even venture a guess per batch of how stable the beer will be, pastuerizing
AFTER bottling nearly insures good stability. you can maybe sleep well
at nite, any thing less than this and good luck if you ship any siginificant
distance....
ya sure the beer suffers a little flavor wise, how many bad buds have you found
in the market (infected or even old), my guess not very many.
lighten up, own your own brewery for a few years and you will gain respect for
the big guys...
joe
Premium Bill Mugrage
great tasting beers from the "big guys". Hamm's, Pabst, Genesee and
Stroh's all produce good tasting beers. Don't paint all the "big guys"
with the Budweiser brush!!!!
--
Premium Bill Mugrage Pacific Coast Breweriana
pre...@pc-breweriana.com http://www.pc-breweriana.com/
Dave Breneman
In article <59b433$a...@ns2.southeast.net> bre...@southeast.net writes:
>d...@rosedale.seaslug.org (Dave Breneman) wrote:
>
>>Pasteurization takes place *after* the beer is bottled or canned.
>
So, did you ask Santa to bring you a clue for Christmas?
Fetus
Dave Breneman wrote:
>
> In article <59b433$a...@ns2.southeast.net> bre...@southeast.net writes:
> >d...@rosedale.seaslug.org (Dave Breneman) wrote:
> >
> >>Pasteurization takes place *after* the beer is bottled or canned.
> >
> > NOT !!!
>
> So, did you ask Santa to bring you a clue for Christmas?
>
> --
> David Breneman
Don't flame people for not having the right answer, it's kind of a
complex phenomenon.
I suppose the correct answer would be that pasteurization (which I have
read takes place at 155 degrees F or so) is a lot lower than the 212 to
boil water. Alcohol has a lower boiling point than water, but the
mixture will have a boiling point higher than either of the two
liquids! The vapor pressure above the dilute alcohol-water solution
(i.e., beer) is actually lower than that above liquid water... (the
alcohol hydrogen-bonds with the water)...Thus, pasteurization won't
evaporate the alcohol...
Anyway, it takes a long time to distill liquor; pasteurization on ly
raises the temp for a few minutes, I think...
Dr H
Pasteurization (typically 160F and up) is most often done to beer *after* it
has been bottled or canned. The bottles/cans pass down a conveyor through
jets of progressively hotter water, are held at the pasteurization temp for
a proscribed amount of time (typically 60 to 180 seconds, depending on the
exact temp used), and then cooled down in the same way, before
passing on to labeling and packing equipment.
Heating beer to 160F in an open container -would- begin to drive off some
of the alcohol (and other flavor and aroma components). Boiling is not
required for distillation to take place, merely partial vaporization. The
prefered temp for driving off ethanol is about 172-174F.
Dr H