Beers

UHPH technology span multiple stages of the brewing process where improved microbiological stability, sensory quality, and process efficiency are required:

Enables more stable and consistent brewing processes by improving microbiological control, colloidal stability, and sensory quality throughout beer production. Applied to brewing wort, it reduces microbial load before fermentation, supporting more controlled fermentations with selected yeasts and improved batch consistency. In unfiltered and craft beers, UHPH provides microbiological stabilization without intensive filtration or aggressive thermal pasteurization, helping preserve aromas, volatile compounds, and the original sensory profile.

The technology also extends shelf life in finished beers through the inactivation of spoilage microorganisms such as wild yeasts and lactic acid bacteria, while improving stability in low- and non-alcoholic beers after dealcoholization processes. In addition, it reduces haze formation and protein–polyphenol precipitation, enhancing colloidal stability and visual quality. UHPH can also be used to valorize brewer’s yeast and liquid side streams through controlled cell disruption and microbiological stabilization, generating functional ingredients and reusable by-products. Integrated into continuous industrial or craft brewing lines, it offers fast, scalable, and low thermal impact processing for higher-quality beers.