4. FILTRATION

At this phase, beer is, in fact, ready. To ensure its purity, brightness and sparkle it is necessary to filter out the remains of the yeast and the micro-organisms that are dispersed in beer. Diatomite filters and cellulose vertical plate filters, from 7 to 8 meters long, are used. To prolong the storage life of the beer durability it is necessary to pasteurize it in a pasteurisation tank at a temperature of about 70C.