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Filtration is physical clarification
It can remove yeast, haze-forming particles and other suspended material from beer.
← Beer & Cider
Beer stability · Clarification
Filtration & pasteurisation: two different ways brewers make beer more stable.
Filtration removes suspended material. Pasteurisation uses heat to reduce microorganisms. They are often discussed together because both can improve consistency and shelf life, but they solve different problems.
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Pasteurisation is thermal treatment
Controlled heat reduces microorganisms that could otherwise change the beer after packaging.
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Neither is automatically good or bad
The right choice depends on the beer, packaging, distribution and the brewer’s goals.
Why filter beer?
Filtration can make beer visually bright and more physically stable by removing suspended yeast and haze-forming material. Brewers can also clarify beer through settling, centrifugation and finings rather than filtration alone.
Does filtering remove flavour?
Aggressive clarification can remove some compounds along with haze and yeast, but filtration is not one single intensity. Brewers choose media and process conditions to balance clarity, stability and sensory character.
What does pasteurisation actually do?
Pasteurisation applies a controlled heat treatment designed to reduce microorganisms. It is used to improve microbiological stability, particularly when beer needs to travel or remain stable for longer periods.
Why are some beers deliberately unfiltered or unpasteurised?
A brewer may want live yeast, natural haze or a fresher draft-like profile. That can work very well, but it often places more responsibility on cold storage, hygiene and distribution.
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