Description
Beer from which the sediment has been removed
Technical
Filtered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, as well as natural carbonation, from the beer. Such beer is known as bright beer and requires force carbonation before bottling or serving from a keg. In the United Kingdom, a beer which has been filtered in the brewery is known as "brewery-conditioned", as opposed to unfiltered bottle-conditioned and cask ales.
Parameters
Temperature
10°C optimal
4°C to 15°C range
Refrigeration temperature
Time
2-3 months
1 week – 6 months
Equipment
Sensory Profile
Aroma ()
Compounds: Ethyl acetate, Isoamyl acetate
Taste
Texture
Wine Analogy
Similar to a crisp white wine like Sauvignon Blanc in clarity and brightness
Coffee Analogy
Like a cold brew coffee in its clean, sediment-free presentation
Perfume Analogy
Reminiscent of fresh citrus colognes with top notes of grapefruit and lemon
Origin & History
Civilization
Sumerians
Era
circa 1800 BCE
Region
Mesopotamia
Spread Path
Trade routes along the Tigris and Euphrates rivers