During these last weeks it was impossible not to have seen or heard of the new Refriango beer, the Tigra. The company has been betting heavily on the marketing of the new Angolan beer and one of the key phrases of its campaign has been its “Triple Filtration”. This has been the great differential in relation to the beers that already exist in our market. But what is Triple Filtration?
In order to explain what the Triple Filtration consists of, we will first have to explain briefly how the process of making a beer and all the technology around it is, we had the collaboration of Refriango itself that explained us a lot about it.
The brewing process
The process of manufacturing a beer, in this case Tigra, begins in the wort preparation which is the result of the water heating process with barley malt and gritz. This mixture remains at high temperatures where the cereals gradually turn into a sweeter solution. filtration of the must so that the mixture becomes clearer and clearer. After filtration, the wort is taken to the boiling, which through evaporation of water this process will concentrate the wort, sterilize and eliminate some aromas from the malting process. The next phase decantation separates the proteins that appear during the boiling and the vegetative part of the hops that did not dissolve in the wort, making our wort more limpid.
In the cellar the process of fermentation of beer. The must is cooled as soon as it is finished. The initial fermentation temperature is approximately 10 ° C. It is at this moment that yeast is added to start the fermentation which has two phases, the main fermentation, which is when the sugars from the must are transformed into alcohol and carbon dioxide, as well as other aromatic products resulting from the metabolism of yeast and the maturation which is the stabilization of the aroma and taste of beer.
And the Triple Filtration?
It is after maturation, one of the phases of the fermentation, that the beer goes through a process of Triple Filtration that serves to remove the yeast used. The carbonation is then adjusted with CO2 from the fermentation itself. The beer is stored in tanks for the purpose where it is waiting for the filling.
The triple filtration is an innovation in the process and implies that the beer goes through several filters,
- o first filter removes all microorganisms that can contribute to the formation of bad aromas and flavors,
- o second filter serves to remove micro particles resulting from the fermentation resulting in a lighter beer lighter and with the foam stabilized and the
- third filter ensures that no microscopic particles have passed into the beer.
The third filtration is an additional safety for the end consumer, enhancing the smoothness and ease with which the beer is drunk.
And you, already knew what the Triple Filtration of a beer was?
