|
|
Display Title Snap, Crackle, Popping Cans!: An Intro to Pasteurization | ASBC Webinar
Page Content Broadcast Date: December 7, 2022
View On-Demand Webinar
Webinar Summary
Pasteurization is not new to the food industry, but it is becoming an increasingly common way for brewers to ensure that a safe, shelf-stable product is reaching consumers. The market is constantly in a state of change, and with more foodstuffs such as fruit purees being added, as well as the growth of low or non-alcohol products, the discussion of how to address microbiological concerns while maintaining the sensory experience is an absolute necessity.
Many questions are asked when considering a new addition to production: What are the options for pasteurizing? Why do they work? What are the alternatives, and what are they feasible for? Why is pasteurization important? What are the pros and cons of a brewed beverage from a chemical, biological, and sensory standpoint? What should be considered with adding this step to production? And much more.
ATTENDEES WILL LEARN:
- Education on the basic principles of pasteurization and options on the market.
- Discussion of basic food safety principles to be considered for a high adjunct, low alcohol, and non-alcoholic products.
- Summary of studies performed and in progress and what these mean for the product being pasteurized.
About the Presenter
Emily Wany Fermly
|
On a mission to help the brewing community to have the best beer possible, Emily founded Fermly with the goal of assisting breweries of all sizes by offering scientific expertise, education, and equipment. Emily has spoken on a variety of topics, from leadership, business development, and technical brewing, to chemistry, as well as writing several published technical articles in pursuit of increasing knowledge. With a background in nutrition, brewing, and medicine, she utilizes her knowledge and skills in a variety of applications and strives to help all breweries Fermly know their beer.
|
|
|
|
