After 30 years of research, beer expert Axel Heiliger (Germany) has discovered an innovative fermentation method that helps the beverage industry save both time and money.
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| Beer enthusiasts can enjoy beer from the new production method (Photo: journeyout) |
The traditional beer fermentation process begins by adding a sweet malt solution into a vat. Yeast is then added to convert sugar into alcohol and carbon dioxide. This fermentation process typically lasts about 10 days. However, Heiliger states that controlling this process is challenging due to the yeast floating freely. It’s akin to throwing yeast into a vat and saying “you all get to work.”
Heiliger’s technique allows yeast to work faster by attaching it to the ceramic walls of a stainless steel tube. The yeast dissolves and rises to the surface to nourish the malt at an increasing rate. This means the fermentation process only takes a few hours. Any type of conventional yeast can be used in Heiliger’s process. However, the lifespan of the yeast will be significantly longer compared to traditional methods.
According to traditional procedures, yeast degrades after three batches and begins to affect the quality of the beer. Heiliger noted: “We have tested it, and after a year, the yeast still works well. The beer still tastes delicious. My system is sealed as soon as the yeast is added to the vat. The producer doesn’t need to touch it and doesn’t have to clean for a long time. The more you handle the yeast, the greater the risk of contamination.”
Heiliger designed the first prototype of a cylindrical ceramic tube in 1997. After rigorous testing, the German brewery Scheiblich is now mass-producing Heiliger’s invention – the Aubras fermentation system. His equipment occupies only 30 square meters, while other systems can take up to 300 square meters. Heiliger remarked: “When I first studied how to make beer in 1964, I thought there had to be a better way. So, I started searching. I have proven that this is not just talk.”
Heiliger believes that his invention will be beneficial for breweries. He also wishes for the production of the Aubras system to take place solely in Germany. Professor Graham Stewart, a brewing expert at Heriot-Watt University (Scotland) and Director of the International Centre for Brewing and Distilling, believes that Heiliger’s technique represents a form of continuous fermentation that can operate on a small scale.
