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What to Know About Beer & Juice Expiration Dates

Beer does not age like wine. The best by date on your six-pack is there for good reason.

Beer is at its peak freshness within a few months after bottling. Most beers begin to lose their flavor after that time. However, some beers with higher alcohol levels can be aged for longer periods. Although drinking old beer will not cause you any harm, the taste of it will be very unpleasant.

Beer expires, that’s the short answer. However, saying beer is unsafe to consume is misleading. It just becomes unappetizing or flat. Here’s a quick guide to help you answer your most important questions about the shelf life of beer.

Beer is made from organic ingredients, which eventually decompose like other foods. Beer brewers strive to keep beer fresh for as long as possible. They have several advantages, including the low alcohol content and the low pH and antimicrobial activity from hops. Properly brewed and packaged beer will only contain the ingredients and the least amount of air.

Without the proper amount of oxygen, it is impossible to package beer. The beer’s flavor will change over time as oxygen is added to it. With a little sherry, it can impart a bitter taste similar to cardboard. Some malty beers may develop caramel-like, sweet, or toffee flavors. The speed of oxidation is also affected by temperature. Staling is more rapid if the environment is warmer than it should be. Beer is best kept chilled.

The beer’s ability to hop decreases with time…

The beer’s ability to hop decreases with time. Hop-forward beers can produce a variety of hop aromas, including floral, tropical, and citrusy hop aromas. These aromas are highly time sensitive.

Finally, light can cause the “skunky flavor” of beer. Hop chemicals react badly to ultraviolet light, which is why beer bottles and cans are made from light-blocking brown plastic. This is a good thing!

This is a simple one – beer should only be kept in dark and cool places for a brief time. The best place to store beer is in your refrigerator. If your fridge is full, you can keep your beer in the basement or in a cool closet.

It is obvious that the hot trunk of your car or the sunny counter of your kitchen are the worst places to drink beer. So, keep that time to an absolute minimum.

Nearly every beer has a date printed. If the beer is properly treated, it will still taste the same as the day they made it. This date can be labeled in a variety of ways.

Some breweries may use a Julian date code printed on a bottle’s neck. It is often three numerical digits followed with one more. The day of the calendar is represented by the first three digits. The last digit represents the end of the year. For example, 165 0. would be the 165th date of 2020 (June 13th). This number may also appear as 0165, with the year appearing first followed by the date of the year.

Many breweries also include a best-by date on the bottle. This can make it difficult for the customer to know the beer’s shelf life. What is the best time to drink beer? Usually 4 -6 months, however that will vary with craft beers.

Beer is at its peak freshness within a few months after bottling. "What To Know About Beer & Juice Expiration Dates" is a new article just release by PRO Engineering / Manufacturing Inc.

Juice Expiration Dates:

One drink may be safer than others after expiration: unpasteurized apple cider. This drink ferments slowly and, if it is contaminated with E.coli, it would die quicker at room temperature as the cider turns to alcohol which will kill it.

Acidic fruit juices, such as orange, grape, tomato and tomato, make it more difficult for bacteria to survive. Fruit juices and vegetable juices should not be mixed together. They are more likely to get contaminated if they are kept beyond their expiration dates. Cold pasteurization is a way to kill food-borne bacteria without heat.

Although there are many methods available, fresh juices are often subject to high-pressure processing. This involves applying high pressure to bottled beverages to kill bacteria and prolong the shelf life, but it is not as efficient as thermal pasteurization. The refrigerated items you purchase at the grocery store will go bad much faster than the shelf-stable stuff.

However, it is important to keep your fridge at the right temperature. Glass recommends keeping her fridge at 38 to 40 degrees because it makes it easier for bacteria and viruses to grow.

Don Schaffner, Rutgers University professor of food science, says that expiration dates can be confusing. There are best-by, expiration, and best-before dates. However, there is not much standardization about what they all mean.

Unpasteurized apple cider, which ferments over time, may be safer than its expiration date. Schaffner explains that if your apple cider was contaminated by E.coli, the bacteria would die quicker at room temperature as the cider would turn into alcohol and kill it.

Most experts agree that fruit juices are acidic. Think apple, grape, orange and tomato. Acid is good for protecting against foodborne pathogens. Acid makes it more difficult for bacteria to survive. Juices made from fresh vegetable juices are less likely to be mixed with fruit juices and can become unsafe for consumption.

Without heat, cold pasteurization kills bacteria from food. There are many methods for cold pasteurization. However, the most common is high-pressure processing (HPP), which is often associated with fresh juices. The consensus is that cold pasteurization is less effective than heat pasteurization.

Avoid 100% vegetable juices Fresh vegetable juices that haven’t been blended with fruit juices can be dangerous if they aren’t filtered out before their expiration dates.

These fruit juices will last longer than you might think. Acidic fruit juices make it harder for bacteria to grow in them. Fresh fruit juice usually lasts well past its expiration date. However, vegetable juice is more likely than fruit juice to expire after that date. However, it can last longer if blended with other juices.

Juices made from non-fresh fruit often contain a lot more sugar which acts as a preserver. Fresh apple cider can only be kept fresh for about a week after expiration, but bottled apple juice can last up to three months. A bad batch of juice will smell bad and grow mold.

According to the U.S. Department of Agriculture, juice is one of 25 top sources of calories in kids’ diets. It doesn’t matter what juice you choose; it is important that your child observes the “use by” date of the container. Drinking expired juice can make your child sick depending on how spoiled it is.

Unopened juice can last for 12 months. Juice can spoil if it is not refrigerated. Drinking spoiled juice can cause stomachaches and diarrhea. Your kids can get sick from improperly pasteurized juice. Pasteurization refers to heating juice to kill bacteria. Unpasteurized juices or poorly pasteurized juices can cause serious food-borne diseases such as E.coli and cryptosporidium.

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.   

Edward A. Michalski Bio  
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design, he also developed a process to produce the new headers.   Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.  

PRO Engineering/Manufacturing has been designing and manufacturing tunnel pasteurizers and batch pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

Location  |  YT Channel  |  Twitter  |  Facebook  |  LinkedIn

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Location: 11175 W Heather Ave, Milwaukee, WI 53224, USA

What Is Thermal Pasteurization of Beer and Beverages?

Did you know that when you consume food or beverages that haven’t been properly pasteurized or pasteurized at all that you are more susceptible to kidney failure, or worse? So, why chance the safety of your products? If you’re a brewer, then you know that the quality of your beer is only as good as the ingredients and process used to make it.

The same goes for any other food or beverages that you may manufacture. Thermal Pasteurization is an innovative solution for brewers looking to improve their processes and ensure consistent quality in their products.

It is a great way to ensure that your products are safe for consumption. Let’s take a look at what thermal pasteurization actually is and discuss some of its benefits. After realizing how you could take your brewing production to a new level with this solution, we’re sure you’ll want some resources on how to get started with this process so keep reading.

So, What Is It And What Are The Benefits?

Thermal pasteurization is essentially a process that uses heat to kill the most harmful microorganisms in food and beverage products. There are many benefits of thermal pasteurization, especially if you run a brewery or manufacturing plant. To start with, the process is quick and efficient.

Unlike other methods like boiling, which takes up to six hours to kill bacteria in beverages that could be dangerous for human health (i.e., E-coli), thermal pasteurization only takes 15 seconds at 133°F/56°C to destroy harmful microorganisms such as yeast cells, mold spores, wild yeasts, lactic acid bacteria.

The most common way this heating method is applied is through hot water circulation. This is done where food products pass through stainless steel tubes before reaching packaging machines located behind closed doors on the same line. This means there will be no cross-contamination between products.

In addition to that, this process does not change the flavor of your product or its nutritional value. Another common method used by breweries and beverage manufacturers today is called High-Temperature Short Time (HTST). HTST uses heat exchangers with temperatures between 165°F-180°F (74°C-82°C) to achieve this effect.

It’s important to note that this process does not sterilize the product; it only reduces microbial levels below detectable limits. If there are no viable organisms left in your beverage, then you can say it has been “pasteurized” or “sterilized”. This is why it’s important to have a versatile piece of machinery when brewing.

Increased safety is perhaps one of the most known benefits. By using thermal pasteurization, you’re eliminating harmful microorganisms in your product, as we’ve mentioned. This will allow you to be sure that your customers are not at risk for any food-borne illnesses.

Want A Quick View Of More Benefits?

Breweries have been using different types of pasteurizers such as plate heat exchangers (PHE), tubular heating elements, batch tanks, among others depending on their production capacity and size which can vary from small-scale breweries to large industrial-size food and beverage manufacturers.

Hot water circulated around the product in stainless steel tubes for a short amount of time is all it takes to kill yeast cells, mold spores, wild yeasts, and lactic acid bacteria. If you haven’t already noticed, the main benefits are efficiency, innovation, and safety. Keep in mind that although the technique is highly innovative and efficient that it should not be used as a substitute for proper sanitation and hygiene practices.

There are additional benefits to utilizing a thermal pasteurizer in your brewing production. Let’s take a quick look at just a few more. Some of the other key benefits include;

Extended Shelf Life

This is another popular benefit that expert brewmasters enjoy about this solution. Thermal pasteurization helps to extend the shelf life of your product. This is because it kills what can cause spoilage or contamination. 

By using this process, you can ensure that your product stays fresh and delicious for longer periods.

Reduced Spoilage

Thermal pasteurization helps to reduce the amount of food or beverage that spoils, which can save businesses money. Any pathogenic organisms that could be present are eliminated during the process.

Improved Flavor And Quality

Thermal pasteurization helps to improve the flavor and quality of beverages. Keep in mind that your product will be able to keep even longer.

More Environmentally Friendly

Thermal pasteurization is a more environmentally friendly option than some traditional chemical pasteurization processes. It’s also a good thing to note that it does not produce any harmful byproducts.

How Exactly Does Thermal Pasteurization Work?

You might be wondering how the process actually works. We’re going to explain and then provide you with five simple steps to conduct the process itself. As you may already know, thermal pasteurization works by heating food or beverages to a specific temperature for a set amount of time.

This is what kills what may be harmful in the product. The process can vary depending on the type of food or beverage being pasteurized. Typically it involves heating the product to a temperature of 71.67 degrees Celsius (160 degrees Fahrenheit) for at least two seconds.

Overall, thermal pasteurization is considered to be a safe and effective alternative to chemical pasteurization processes. So, what are the steps when making beer?

Step One

Sanitize your equipment. This is important to starting off any production cycle because how you start off the process could determine the cleanliness of other materials used throughout the rest of the cycle.

Step Two

Boil water and add it to your fermenting container. The water will help to raise the temperature of the wort (unfermented beer) to the required level.

Step Three

Add the malt extract and stir well. Make sure that all of the malt extracts are dissolved in the water before you continue.

Step Four

Place the container in a thermal pasteurization bath and heat it to 71.67 degrees Celsius (160 degrees Fahrenheit). This is important because the temperature setting is meant to deactivate any microbial flora present.

Step Five

Remove the container from the thermal pasteurization bath and allow it to cool down. You can then add your yeast, which will ferment into beer over around one week.

Thermal pasteurization is an extremely versatile process that can be used in many different ways especially when making a few craft brews, running a full-scale production, or operating microbreweries.

Up Your Game as a Brewmaster

Thermal pasteurization is a great investment for any brewery. It can help to improve the quality and consistency of your beer, while also reducing the amount of time needed to brew it. Additionally, thermal pasteurization can change the art of brewing beer, making it an even more enjoyable experience.

If you are looking for a way to improve your brewery, then thermal pasteurization is something worth considering. Contact us today to learn more about this process and how it could benefit your business.

Match Your Production With Innovation

If you’re considering thermal pasteurization to up your game in the brewing industry you’re making a groundbreaking step in the way you perfect your craft. With over four decades of experience, PRO knows how to make your job simple. We also know how to bring fun back into your production by providing you with state-of-the-art equipment and expert steel design.

If you’re interested in learning more about what could benefit your brewing production, no matter your brewing needs, click here to learn more from PRO.

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.   

Edward A. Michalski Bio  
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design, he also developed a process to produce the new headers.   Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.  

PRO Engineering/Manufacturing has been designing and manufacturing tunnel pasteurizers and batch pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

Location  |  YT Channel  |  Twitter  |  Facebook  |  LinkedIn

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Location: 11175 W Heather Ave, Milwaukee, WI 53224, USA

What Is the Difference Between Tunnel Pasteurization and Batch Pasteurization for Non-Dairy Beverages?

We’re all familiar with the pasteurization of dairy products. In fact, the FDA made it mandatory to pasteurize milk way back in 1973. But if you’re a brewmaster in a craft brewery, you may wonder what it’s got to do with you.

The big breweries have been pasteurizing their beer for decades and that might be why many smaller breweries are reluctant. But if you skip the pasteurization process, you’re left with a beer that needs to be refrigerated to stave off funky flavors.

As your business grows, pasteurization is the best way of bringing a stable, consistent product to market. One that vendors can keep in a storeroom for a while without harming its flavor and your reputation.

There are two main options open to you – whether you’re pasteurizing beer or any other non-dairy beverage. They are tunnel and batch pasteurization. Let’s compare the two to see which is the best fit for your operation.

How Are Non-Dairy Beverages Pasteurized?

The process of pasteurization involves heating the beverage. The temperature range is at least 140°F and not more than 160°F. They are held at this temperature for a set period of time.

Cans and bottles can either be sprayed with or immersed in hot water to accomplish this. This achieves two things. 

In beverages like pasteurized juice, there are no bacteria present any longer. The pasteurization process effectively kills it all off, making it shelf-stable for a long time. This also happens with beer, kombucha, and any other non-dairy beverage.

The second benefit is that it halts the fermentation process. This is important for beer and kombucha, which need to meet strict government controls on alcohol levels. If they are allowed to continue fermenting in the bottle or can, they may exceed the level stated on the label.

The pasteurization process stops fermentation. This allows breweries and kombucha manufacturers to bring to market a consistent and legal product.

Understanding Pasteurization Units

When researching pasteurization equipment, you will see references to pasteurization units. For example, a compact batch pasteurizer may pasteurize a batch to 12 pasteurization units. 

One pasteurization unit (PU) refers to holding the beverage for one minute at 140°F. The number of units required will depend on the product. A 15PU treatment is usually recommended for beer.

It’s important to know the number of PU your product requires before researching equipment. This will allow you to calculate how quickly you can safely process batches of product.

Tunnel Pasteurization vs. Batch Pasteurization

Both tunnel pasteurization and batch pasteurization work using spray nozzles. This produces a more consistent result in terms of time and temperature than using a water bath. The difference is the amount of product that they can process at a given time.

Batch Pasteurization Process: The Pros and Cons for Non-Dairy Beverages

If you’re a small business, looking for an entry-level pasteurizer, a compact batch pasteurizer may be the right choice. At table height, you load the pasteurizer with two crates of already bottled or canned beverages.

Close the door to seal the unit and activate the pasteurization cycle. In an 8-hour shift, it can pasteurize 2,400 bottles or 3,000 12oz cans to 12 PU. You can follow its progress on a screen. 

Entry-level models work at a single temperature. Some of the advantages of a compact batch pasteurizer include:

  • Low water usage – the water is recycled
  • Compact size – 2’x6’x6′
  • Can be pallet jacked 
  • Corrosion-resistant stainless steel
  • Anti-clog spray nozzles

If your company manufactures several types of beverages or requires a range of temperatures, a triple-temp model is a great choice. 

They have all the advantages of single-temperature batch pasteurizers. However, they allow you greater flexibility and a level of future-proofing. 

The main con of batch pasteurization? You are limited to 2,400 bottles or 3,000 cans per 8-hour shift. If demand grows, you’ll need to add another batch pasteurizer. Alternatively, upgrade to a tunnel pasteurizer. 

On the plus side, they take up very little space and are ideal for smaller businesses that don’t expect to expand in the near future.

Tunnel Pasteurization Process: The Pros and Cons for Non-Dairy Beverages

Tunnel pasteurization works on a conveyor system.  

Again, already filled bottles and cans enter the system and emerge pasteurized. You don’t have to load them directly into the pasteurizer. Instead, you load them onto the first part of the conveyor and they automatically move to the next stage in the process.

As they progress through the tunnel, they are rapidly heated using a hot water spray. They are then held at the desired temperature until they have reached the correct level of pasteurization units. 

Not all tunnel pasteurizers are created equal. If the temperatures are not consistent, the results will be unpredictable. Look for the following features:

  • Clog resistant spray nozzles
  • Square pattern nozzles for more consistent spray patterns
  • Design that allows easy cleaning and maintenance

The major pro of tunnel pasteurizers is that they can process much larger volumes of the product more quickly. They can be extended as production demands increase. Double-deck and slimline models are also available when space is at a premium.

The Best Pasteurization Process for Your Business

Putting your beer, kombucha, or other non-dairy product through a pasteurization process is vital to growing your business. Whether you choose tunnel or batch pasteurization depends on the size of your operation. If you’re looking to compete with the big guys, then tunnel pasteurization can help you process the product much faster.

At Pro Engineering/Manufacturing Inc. we don’t just supply pasteurization solutions, we manufacture and repair them as well. From entry-level batch pasteurizers to large-scale tunnel options, we’ve got the solution for every business.

Call us today at 414-362-1500 or post your query online today.

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.   

Edward A. Michalski Bio  
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design, he also developed a process to produce the new headers.   Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.  

PRO Engineering/Manufacturing has been designing and manufacturing tunnel pasteurizers and batch pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

Location  |  YT Channel  |  Twitter  |  Facebook  |  LinkedIn

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What Is the Best Pasteurization Method for Beer and Beverages

If you thought that pasteurization was only for milk, it’s time to think again. Pasteurization is important for beer and other beverages, too!

The reason why this is so important is that pasteurization heats the beverage up to temperatures of at least 145ºF. At those temperatures, bacteria and microbes die, leaving a clean and safe beverage. 

The question is, what is the best pasteurization method for beer & beverages? In this guide, we’ll take a look at a few different methods for the pasteurization of beer & beverages and their benefits. 

Why Pasteurize Your Beer

Before we start examining different beer pasteurization methods for microbreweries or large breweries, let’s talk about why you should pasteurize your beer in the first place. After all, this isn’t a legal requirement. 

When making craft beer, a beverage maker has to decide whether he or she wants to pasteurize their beer or not. Unpasteurized beer is actually safe for human consumption, making this step an added bonus for anyone who does it. 

The reality is, however, many breweries don’t sell their products immediately after production. That means the beer sits in bottles on shelves for a considerable amount of time.

When a brewmaster chooses to pasteurize beer, he ensures that the beer lasts for a longer amount of time. That makes for a higher quality product and helps reduce costs on expired products that can’t be sold. 

Benefits of Pasteurizing Beer

Aside from increasing the shelf life of beer, pasteurizing beer has several other benefits. Let’s take a look at them in a bit more depth. 

Kills Germs

One of the most important reasons for pasteurizing beer is that the process destroys pathogens and bacteria that can grow in beer. That ensures that a company’s packaged beer is safe for drinkers and won’t go bad quickly.

Prevents Yeast Growth

Sometimes, the brewing process leaves yeast residue in the beer. If left unchecked, that yeast can begin to grow wild, altering the flavor and freshness of the beer. 

Pasteurizing stops the growth of that yeast. The result is a beer that tastes better and lasts longer. 

Reduces Refrigeration Needs

Pasteurized beer kegs can last for six to nine months at room temperature. On the other hand, unpasteurized beer will only last for about 45 to 60 days. 

In addition, pasteurized beer can go back in the refrigerator after it’s been opened. You cannot place unpasteurized beer back in the refrigerator after you open it and will have to use it all or throw it away. 

Allows for Greater Expansion

As you might imagine, since pasteurized beer lasts longer, brewers can ship their beer greater distances. They can cut back on the cost of producing more beer and can help eliminate waste in their processes. 

Tunnel Pasteurization vs Batch Pasteurization

Now, there are a few different pasteurization methods out there. Two popular methods are batch pasteurization and tunnel pasteurization. Let’s take a look at each of these methods in a bit more detail.

Batch Pasteurization

Batch pasteurization has long been a popular pasteurization method for beer and milk products alike. With this pasteurization method, the brewer places the beer into a temperature-controlled vat. 

Then, the beer inside the vat gets slowly warmed up to a temperature of at least 145ºF. From there, the beer will sustain its temperature for about half an hour. 

When the time is up, the brewer cools the beer back down and pumps it out of the vat. From there, the beer can be bottled and prepared for sale and shipment. 

Benefits of Batch Pasteurization

Batch pasteurization offers brewers a couple of different benefits:

  • Effective at killing bacteria and pathogens
  • Can be used for kegs of beer rather than bottles and cans
  • Offers consistent pasteurization quality

Thanks to these benefits, this type of pasteurization makes sense for brewers who want to process kegs of beer. The process takes place before the beer is bottled and is relatively fast, making it a convenient pasteurization method.  

Tunnel Pasteurization

Tunnel pasteurization is a process where brewers run cans full of beer through a stainless-steel tunnel. In the tunnel, the machine sprays hot water onto the finished product. 

The tunnel method heats the beer to temperatures of 140ºF and holds it at a set amount of time. Then, the machine moves the beer down the tunnel to a different section where it is cooled down again. 

This method usually works best for cans and bottles rather than for kegs. That’s because the size of the kegs makes it tough for the machine to effectively heat and cool the beer quickly. 

Benefits of Tunnel Pasteurization

Tunnel pasteurization has a few key benefits:

  • Extremely effective at killing harmful bacteria
  • Extremely effective at preventing yeast growth
  • Ideal for brewers with a national/international presence
  • Not work-intensive

Thanks to these perks, it’s becoming a popular pasteurization method for larger-scale craft breweries. 

What Is the Best Pasteurization Method for Beer & Beverages? It Depends

So, what is the best pasteurization method for beer & beverages? The truth is that the answer depends. Both tunnel pasteurization and batch pasteurization have their benefits for breweries. 

What does matter is that you use a pasteurization method at all. By pasteurizing their beer, craft breweries and largescale operations alike can keep their customers safe from harmful diseases.

If you’re in need of a batch pasteurizer or tunnel pasteurizer, we’ve got you covered. Get in touch with PRO Engineering / Manufacturing Inc to place an order today.

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.   

Edward A. Michalski Bio  
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design, he also developed a process to produce the new headers.   Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.  

PRO Engineering/Manufacturing has been designing and manufacturing tunnel pasteurizers and batch pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

Location  |  YT Channel  |  Twitter  |  Facebook  |  LinkedIn

Previous Post: 
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#beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization #cider #beveragetrends #batchprocessing

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Beverage Makers Who Pasteurize Hard Seltzers

Looking forward to summer yet! It’s already hot as anything in certain areas of the country. And, when it’s hot like that, nothing beats the heat like a cool, crisp beverage.

Whether they’re out on the boat or out on the town, people turn to hard seltzers as the perfect complement to their fun under the sun. Hard seltzers burst onto the scene just a couple of years ago. And, since then, the number of people enjoying them continues to grow every year.

But do you ever wonder what goes into making your favorite hard seltzer? There’s a lot that happens before that slim can winds up in your hand. Pasteurization of your favorite hard seltzer is an important part of that process.

Today, we’re going to dive further into the pasteurization process and why it’s so important. After reading this article, you’ll appreciate that next ice-cold sip of seltzer just a little bit more.

There’s a lot of information to learn, so read on!

Explaining the Pasteurization Process

So, what exactly is pasteurization? And why is it so important to your hard seltzers? 

Pasteurization is a process that dates back to the late 1800s. The process comes from France and a scientist by the name of Louis Pasteur is its inventor. Unbelievably, we’re more familiar with the process than we think.

Does your family drink milk? If so, congratulations! You’re familiar with pasteurization.

All milk is pasteurized before it hits the shelves. This helps to remove any impurities and bacteria. Ultimately, the process makes milk safe for us to consume.

The pasteurization process has evolved with modern technology. Today, there are multiple pasteurization methods. Two of the most popular methods are heat, high-pressure (HHP) and low temperature, fleeting time (LTST). 

If a company is selling food or beverage products, the odds are good that they’re sending them through some sort of pasteurization process before they hit the shelves.

Benefits of Pasteurization

If there are so many companies putting their foods and beverages through Pasteurization, it has to be for a reason. A whole industry sector has formed around the pasteurization of food and beverages. This is because companies realize the importance of running their products through the process before they hit shelves.

Let’s take a look at why the process is so important. And, what benefits it provides to your favorite hard seltzers.

Longer Shelf Stability

Raw food products, including seltzers, can contain tiny organisms known as microbes. This is especially true in seltzers because they are derived from a product known as malt.

Without getting too technical, malt is a natural product. It’s created from the combination of sugar, yeast, and some sort of grain. These products combine to create the natural fermentation process.

Microbes are natural byproducts of the fermentation process. Pasteur realized that these could be removed via the pasteurization process. The result is that you have a long time to enjoy your favorite hard seltzers before they go bad.

Preventing Can Damage

Another reason for the pasteurization process is to prevent damage to hard seltzer cans. You might be wondering how pasteurization prevents damage to a metal can. It goes back to some of the ingredients we mentioned earlier.

Yeast can leave traces behind when it’s used in the fermentation process. If any of that yeast remains in your hard seltzer can, it can begin to feed off of the sugar in the product and create carbon dioxide. You might be able to figure out what happens next.

The carbon dioxide in the can continues to expand. The result is that you’re left with cans that are damaged and/or bulging when they’re delivered to your local grocery store.

The pasteurization process helps to deactivate any leftover traces of yeast. Once the yeast is deactivated, no carbon dioxide can be created within the seltzer can or bottle. 

The Seltzer Pasteurizing Process

Now, we know how the pasteurization process works. But how are seltzers pasteurized?

The oldest and most reliable method of pasteurization is the heat method. This process requires hard seltzers to be heated to the right temperature for the right amount of time. This is the only way to prevent bacteria and microbe growth.

This will ensure that your hard seltzer product reaches the optimal flavor profile and shelf life.

If you purchase any pasteurizing equipment from PRO, we will run a test batch of products through the equipment. After testing, we will be able to give you the correct temperature and time necessary to properly pasteurize your hard seltzers.

Popular Hard Seltzers

Over the past few years, the hard seltzer market has evolved before our eyes. It went from only a few brands on the market to now having dozens of hard seltzer brands and flavors to choose from. Even the major beverage distributors have gotten on the “hard seltzer” bandwagon.

If you drink hard seltzers, you probably have some of your favorite flavors picked out already. But you may be surprised at some of the flavors that are gaining in popularity.

One of the biggest trends is the growth of wine-flavored seltzers. Customers can purchase seltzers that are rosé flavored. You can also find seltzers that are flavored with the taste of other popular red and white wines.

The seltzer trend that people are most familiar with is the fruit-flavored hard seltzers. Most major brands carry a lime, lemon, or grapefruit variety of the beverage. You can even find interesting combinations like blackberry-lime if you look hard enough.

Consumers are also beginning to see major seltzer companies offer “holiday” or “summer” packs of hard seltzers. These special edition 12-packs contain flavors that are unique to the season.

Bottoms Up

We hope that now you understand what goes into bringing hard seltzers to your local grocery store. Without the pasteurization process, it would be almost impossible for you and your friends to enjoy your favorite beverage.

It wouldn’t be safe to drink. And, even if it was, most of the cans would burst before hitting the shelves.

If you have any more questions about the proper pasteurization equipment for your brewing operation, contact PRO today. Our friendly and knowledgeable staff is always happy to help.

Edward A. Michalski Bio  

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.   

Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers, specifically tunnel pasteurizers and batch pasteurizers

PRO Engineering/Manufacturing has been designing and manufacturing great pasteurizers for over four decades. 

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

A Basic Guide to THC-Infused Beverage Pasteurization

In 2025, experts expect cannabis sales to reach $23 billion in the United States. While smoking and vaping marijuana still dominates the market, digesting marijuana is becoming more prevalent.

With marijuana legalization increasing, users can consume a variety of marijuana products, including marijuana beverages. THC-infused soda, tea, juice, and even water are growing in demand.

If you’re making marijuana beverages, you’ll want to produce the highest quality and safest beverages. The best way to do that is by using beverage pasteurization techniques on your product.

Here’s a basic guide to pasteurizing THC-infused beverages.

Why You Need Pasteurization for THC-Infused Beverages

Pasteurization is the process of killing or inactivating microorganisms. Experts use this process on most beverages, such as milk, fruit beverages, and beer.

Why is THC beverage pasteurization important? Marijuana has many bacterial concerns and can also develop mold. In addition, beverages containing milk, sugar, and fruit are more at risk of microbial growth.

Some of the microorganisms and bacteria found on marijuana include:

  • Enterobacteria (such as E. coli
  • Klebsiella, Pseudomonads
  • Aspergillus
  • Acinetobacter
  • Mucor
  • Fusarium
  • Botryotini
  • Penicillium

Most bacteria are harmless at low levels. However, there are certain types of bacteria are dangerous even at low levels. These bacteria can cause a variety of different illnesses and symptoms — from flu-like symptoms all the way to cancer.

Pasteurized beverages usually contain no to little bacteria, resulting in a high-quality beverage for your customers.

Benefits of Pasteurization

In many cases, using different pasteurization methods is the line between a quality product and a product that can cause serious effects for your customers. Here are other benefits that bottlers and beverage makers of THC-infused beverages should know.

As stated previously, the biggest benefit of pasteurization is how the process kills all (or most) bacteria. While good growing processes and proper extraction can reduce the number of bacteria in a cannabis plant, it won’t completely eliminate the bacteria. Pasteurization adds an extra step to eliminate bacteria from the final product.

Increased Shelf Life

Have you ever bought bread, meat, dairy products, etc. and the slightest sight of mold or smell of spoilage caused you to throw out the product? Your customers will feel the same way if they see their cannabis beverage has gone bad.

You don’t have to add different ingredients to your beverage to increase the shelf life. If you use the right pasteurization method, your products may not even require refrigeration until the product is open. That’s because pasteurization kills most bacteria.

Ideal for Beverages

Users have more cannabis edible options than ever before. While there are methods to pasteurize the flowers before they go into production, you’ll benefit more by pasteurizing the end product before it becomes available to the public.

There are different pasteurization methods that are perfect for beverages and other liquid cannabis products. We recommend batch and tunnel pasteurization. We’ll go over these methods in another section.

Assists Medical Users

Many users take THC for medical reasons. THC aids in pain relief, reduces anxiety and depression, and some high-THC cannabis strains can also improve insomnia.

Since many patients can’t smoke cannabis, they prefer consuming it. THC-infused beverages a  alternative to marijuana capsules and sugary edibles.

Types of Pasteurization

There are many forms of pasteurization. But which are more useful for THC-infused beverages? We recommend batch and tunnel pasteurization.

Batch

With Batch pasteurization, the beverage is heated at high temperatures (154.4 degrees Fahrenheit).

it’s recommended that larger brands invest in batch pasteurizer. One pasteurizer can hold thousands of bottles or cans and the process takes as little as eight hours.

You also have the option to choose a single or triple temperature pasteurizer. Triple temp pasteurizers have three temperature profiles: high-heat, low-heat, and cooling. You have different pasteurization temperature options as well as the option to rapidly cool your beverages. 

Tunnel

Tunnel pasteurization uses multiple stages of heating the beverage itself as well as its packaging.

The beverages are heated for a specific amount of time to ensure all bacteria are killed, but the time the heat is applied depends on the pasteurization unit (PU).

This is one of the most commonly used options because it’s effective. But you’ll want to compare tunnel pasteurization to batch pasteurization and see which of these options work best for you.

THC-Infused Beverage Pasteurization Is the Best Choice

If you create THC-infused beverages, you want to give your customers the best quality product. To ensure your beverages are safe, beverage pasteurization is recommended.

Now that you know how to pasteurize beverages, the next step is to invest in a pasteurizer.

Are you interested in one of our pasteurizers? Contact us for a quote!

Edward A. Michalski Bio  

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.   

Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers, specifically tunnel pasteurizers and batch pasteurizers

PRO Engineering/Manufacturing has been designing and manufacturing great pasteurizers for over four decades. 

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

Pasteurized Kombucha: Everything You Should Know About the Pasteurization of Kombucha Tea

Kombucha tea is a popular drink that is said to have numerous health benefits. However, there are concerns about whether it is safe to drink kombucha tea, particularly due to its potential for contamination. Kombucha is a fermented food, so it can harbor harmful bacteria if it is not made or stored properly. For this reason, some kombucha brands choose to pasteurize their kombucha products.

Pasteurized kombucha will not contain the live and active cultures that raw kombucha does, but it will be free of any harmful bacteria. Pasteurized kombucha is safe to drink and should pose no health risks. But what does pasteurization involve, and is it really necessary? This blog post will explore the pasteurization process and help you decide if this step is right for you.

Kombucha, A Living Beverage

Kombucha is a fermented beverage made from sweetened tea and a “SCOBY” (symbiotic colony of bacteria and yeast). The SCOBY ferments the tea, and over the course of several weeks, kombucha becomes a lightly effervescent, slightly acidic beverage. Kombucha is rich in probiotics, vitamins, and minerals, and it has been consumed for centuries for its supposed health benefits.

Although kombucha is generally safe to drink, there are some safety concerns that you should be aware of. Kombucha is a fermented food, and like all fermented foods, it can harbor harmful bacteria if it is not made or stored properly. These harmful bacteria can cause food poisoning, and in rare cases, they can even be deadly.

For this reason, it is important to take precautions when making kombucha at home and to only purchase kombucha from reputable manufacturers who follow proper food safety procedures. Some manufacturers choose to pasteurize their kombucha products as an additional safety measure.

Health benefits of kombucha tea

While there is some evidence to support the health benefits associated with kombucha, it’s worth noting that a lot of the research is anecdotal.

Some benefits of Kombucha include:

  1. Aiding in digestion – Kombucha tea is rich in probiotics, which are beneficial for gut health.
  2. Boosting the immune system – The vitamins and minerals in kombucha tea can help to boost the immune system.
  3. Detoxifying the body – Kombucha tea is said to be a good way to detox the body, due to its high levels of antioxidants.
  4. Reducing inflammation – Kombucha tea can help to reduce inflammation throughout the body.
  5. Improving joint health – The glucosamines in kombucha tea can help to improve joint health.
  6. Fighting cancer cells – Some studies have shown that kombucha tea may help fight cancer cells.

Kombucha Brewing Process (Steps)

The brewing of kombucha is simple. Here are the steps to take:

  1. Boil water and steep tea bags or loose-leaf tea in a teapot.
  2. Remove tea bags or leaves and add sugar to the hot tea, stirring until dissolved.
  3. Let the sweetened tea cool to room temperature.
  4. Pour the sweetened tea into a clean glass jar or fermentation vessel, then add the kombucha starter culture (SCOBY).
  5. Cover the jar with a coffee filter or cloth napkin secured with a rubber band, and set it aside in a warm, dark place to ferment for 7-10 days.
  6. After 7-10 days, taste your kombucha to see if it’s ready. If it’s too sweet for your liking, let it ferment for a few more days.
  7. Once it reaches your desired level of sweetness, remove the SCOBY from the jar and set it aside. You can save it to use for future batches of kombucha, or you can give it to a friend who also brews kombucha.
  8. To bottle your kombucha, sterilize swing-top bottles or jars by boiling them in water for 10 minutes. Then, using a funnel, pour the kombucha into the bottles, leaving about an inch of headspace at the top.
  9. Seal the bottles and set them aside in a cool, dark place to carbonate for 1-2 weeks.
  10. Once the kombucha ferment is carbonated to your liking, refrigerate it to stop the fermentation process.
  11. Enjoy your kombucha.

Fermentation

Fermentation is the process by which yeast and bacteria convert carbohydrates into alcohol or organic acids, giving them a certain level of alcohol content. This process occurs naturally in fruits and vegetables, and it is also used to produce beer, wine, yogurt, cheese, and pickles.

The fermentation of kombucha tea produces a variety of acids, including acetic acid, gluconic acid, lactic acid, and usnic acid. These acids give kombucha its tart, sour flavor and also contribute to its health benefits. Acetic acid, which is the main acid in kombucha, has antimicrobial properties and can help to kill harmful bacteria in the gut. Gluconic acid is a type of probiotic that helps to improve gut health. Lactic acid can help reduce inflammation, and usnic acid is an antioxidant that can help fight cancer cells.

Fermentation is a crucial step in the preparation of kombucha. Starter culture (SCOBY) ferments the sweetened tea over the course of 7-10 days, turning it into kombucha. The SCOBY consumes most of the sugar during fermentation, which is why kombucha has a slightly sweet/sour taste.

With kombucha, fermentation time may vary depending on the temperature of your brewing environment. Kombucha will ferment more quickly in warmer temperatures, and slower in cooler temperatures. This is because the bacteria and yeast that make up the SCOBY are more active in warm temperatures.

Kombucha labeling requirements

Kombucha products must be labeled in accordance with the Federal Food, Drug, and Cosmetic Act (FDA) and the Fair Packaging and Labeling Act. The label must include the product name, the net contents, the name and address of the manufacturer or distributor, and any required nutrition information.

The FDA has specific guidelines that all manufacturers must follow. These guidelines include:

  1. The use of the word “fermented” on the product label.
  2. The inclusion of a statement that identifies the presence of live microorganisms in the product.
  3. The use of the phrase “contains live and active cultures” on the product label.
  4. The use of an expiration date on the product label.

Kombucha specifications

It is a natural beverage rich in vitamins, minerals, and amino acids. It contains live bacteria and yeast cultures that are beneficial for gut health.

The fermentation process of kombucha creates carbonation or production of carbon dioxide, so kombucha is slightly effervescent. It is also slightly acidic, with a pH of <4.6 and an alcohol content not exceeding 0.5%.

Kombucha ingredients include:

  1. Tea: Black, green, or white tea leaves are used to brew kombucha.
  2. Sugar: Sugar is needed for the fermentation process.
  3. SCOBY: A Symbiotic Colony of Bacteria and Yeast, also known as a “mother” or “mushroom”. The SCOBY is a living organism that ferments the sweetened tea and creates kombucha.
  4. Starter Culture: A small amount of fermented kombucha tea is used to start the fermentation process.
  5. Flavorings: Fruit, herbs, or spices can be added for flavor.

Water: filtered or spring water is best.

What Is Pasteurization Of Kombucha?

Pasteurization is a heat treatment process that kills harmful bacteria in food and beverages. This process was developed by Louis Pasteur in the 19th century as a way to prevent food spoilage and disease.

Pasteurization involves heating the actual kombucha to a specific temperature for a specific amount of time, then cooling it rapidly. This kills any harmful bacteria that may be present, but it also destroys the live and active cultures in the kombucha. As a result, pasteurized kombucha will not have the same probiotic benefits as raw kombucha.

Low pasteurization

This involves holding the products at a lower temperature for a slightly longer period of time, mostly 30 minutes. This method is less likely to damage the probiotic bacteria, but it may not be as effective at killing harmful bacteria. It also does not chemically alter the ingredients.

High pasteurization

This involves holding the kombucha at a higher temperature for a shorter period of time. This method is more effective at killing harmful bacteria, but it can also damage the probiotic bacteria. In addition, this process alters the chemical structure of the kombucha and can change its flavor.

It includes:

  • Ultra-pasteurized (UP) 280 F for 2 seconds – this process uses the highest temperatures and is used for products that have a long shelf life, such as milk.
  • Higher Heat Shorter Time (HHST) 161 F for 15 seconds – this process is used for products that are very heat-sensitive, such as juices.
  • Ultra-high temperature (UHT) 275-300 F for 2 seconds – this is the highest pasteurization temperature and is used for products that need to be sterile, such as infant formula.

Why Pasteurize Kombucha?

Kombucha needs to be pasteurized to make it safe for consumption. Although the SCOBY will remove harmful bacteria from the tea, there is always a risk of contamination during the brewing process. Safety is the number one priority when it comes to food and beverages.

Pasteurization also extends the shelf life of kombucha by preventing further fermentation. This means that you can store pasteurized kombucha for longer without it going bad. Raw kombucha only has a shelf life of 7-10 days, while pasteurized kombucha can last for 3-6 months. This is because the live bacteria and yeast cultures are destroyed during the pasteurization process.

Pasteurized kombucha is also less likely to cause digestive issues than raw kombucha. This is because the live bacteria and yeast cultures can sometimes be difficult for the body to digest. Pasteurization helps to break down these microorganisms, making them easier for the body to absorb.

Raw Unpasteurized vs. Pasteurized Kombucha

Raw kombucha contains live and active cultures, which are beneficial for gut health. It is also slightly acidic and effervescent due to the fermentation process.

Pasteurized kombucha does not contain live and active cultures, and it is not as acidic or effervescent as raw kombucha. However, it has a longer shelf life and is less likely to spoil.

Pasteurized kombucha is the better choice if you are looking for a safe and shelf-stable product. However, raw kombucha is a healthier option overall due to its probiotic benefits.

Does the taste of Kombucha change when pasteurized?

The taste of kombucha does change when it is pasteurized. The fermentation process gives kombucha its slightly acidic, effervescent taste. Pasteurization kills the live and active cultures in kombucha, so it will taste less acidic and effervescent than raw kombucha.

Does pasteurized kombucha have probiotics?

Pasteurized kombucha does not have probiotics because the pasteurization process kills the live and active cultures in the kombucha. Probiotics are beneficial bacteria that are good for gut health. However, pasteurized kombucha is still a healthy beverage because it contains vitamins, minerals, and amino acids.

Does kombucha promote good bacteria?

Kombucha does promote good bacteria because it contains live and active cultures. These cultures are beneficial for gut health and help to maintain a healthy balance of bacteria in the gut. Kombucha also contains introduced probiotics during manufacturing, which are beneficial bacteria that help to improve digestion and boost immunity.

So, what is the pasteurization of kombucha? In short, it’s a process that kills off any harmful bacteria in the tea while preserving the probiotics and other beneficial elements. This makes pasteurized kombucha safer to drink and helps ensure that it will have a longer shelf life. While some people argue that raw kombucha is better for you, there’s no doubt that pasteurized kombucha still offers plenty of benefits. If you’re looking for a delicious, healthy beverage to enjoy every day, pasteurized kombucha is definitely worth checking out.

Edward A. Michalski Bio  

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.   

Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers, specifically tunnel pasteurizers and batch pasteurizers

PRO Engineering/Manufacturing has been designing and manufacturing great pasteurizers for over four decades. 

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

ABOUT US

PRO Engineering/Manufacturing, Inc. was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. From this modest beginning, complete machine fabrication capabilities were quickly added followed by the installation of our own in-house engineering and design group.

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