Review: continuous fermentation of beer

This work reflects the basic information currently known regarding continuous fermentation and post-fermentation of beer. The history of continuous fermentation since the first documented mention of the technology is examined. A comparison is made of foreign and domestic continuous fermentation technologies. The prospect of eliminating the shortcomings of this method - the complexity of operation and high cost of equipment - is being considered. The issues of continuous brewing of beer are touched upon. With the advent of immobilized yeast, the process has become more accessible to master. Such yeast has a number of advantages, especially interesting for a continuous process - fermentation time is reduced and the useful life of the yeast is increased. As a result, a smaller quantity of yeast can be used for the process, which reduces the size of the yeast colony and reduces equipment costs (since comparatively more yeast is required for a continuous process). The possibility of using brewer's grains, a by-product of production, as a carrier reagent for immobilized yeast is highlighted, which will reduce the cost of production. Yeast spontaneously adheres to the surface of such a carrier, which leads to direct contact of the immobilized mass with liquid substrates. We came to the conclusion that beer prepared using continuous fermentation does not differ in organoleptic properties from beer prepared using classical technology. Despite the fact that at present continuous fermentation is practically not covered, the materials of the article show that further research in this area is extremely promising and in demand, as it will speed up the time of beer production, as well as make the process more ergonomic.