Filtration | Paulaner Brauerei München

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"Beer is a cocktail of emotions, versatility, cultural asset, homeland, craft, conviviality and responsibility." – Markus Hübner Markus Hübner
A clear case
A clear case

Master brewer Markus Hübner stands in front of the brewery's filtration system and watches as the filtration process gives the beer its necessary clarity. Unlike most other breweries, Paulaner uses a membrane filtration system that allows gentle filtration and clarification of the beer while also conserving resources. "We no longer use diatomaceous earth," states Hübner. That saves on raw materials because diatomite has to be added continuously during the filtration process.

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Naturally cloudy
Naturally cloudy

Sometimes – as in the case of wheat beer with yeast – turbidity which are actually traces of yeast and protein in the beer is just what is wanted. "That's when technology helps us," says master brewer Hübner. Or more specifically, a separator. This machine separates the solids from the liquids and, depending on the setting chosen, leaves certain components in the beer. The special secret of wheat beer lies in how stable the cloudiness is. "This is where some of our colleagues envy us," Hübner explains with pride.

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Quality means teamwork
Quality means teamwork

"I don't know how many times I've heard people joke about the dream job," says master brewer Hübner. Naturally, tastings are part of his work – but that's not all. As the head of quality control, Hübner is just one of 16 master brewers who concern themselves with quality assurance over the entire course of the Paulaner brewing process. Day by day, a master brewer personally tests the beer for flavour and quality before it is bottled. "Tasting is more hard work than pleasure," says Hübner, winking.

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Checking makes it taste better
Checking makes it taste better

Still, when testing for quality, Markus Hübner relies on more than just his sense of taste. Before and after filtration, the finished Paulaner beer runs through a gauntlet of different analyses. Along with sensory and visual inspection, the beer is subject to microbiology and chemical-technical tests in our own lab to check composition and key parameters. "We go over every batch with a fine-tooth comb," says Hübner.

» About the master brewer