Sterilization of Beer
There are two common methods for sterilizing beer for kegging—flash pasteurization or sterile filtration. Many craft brewers avoid pasteurization; they clarify the beer by some combination of sedimentation, centrifugation, and membrane filtration. During the packaging process non-pasteurized draft beers are sterile filtered and chilled to the point that any surviving bacteria, which could ferment the beer, become dormant. Kegs are kept cold (<10°C, 50°F) from the brewery to the point of dispense. Draft beer dispensed from a keg should be fresh by storing as short as possible, and serving cold at 3 degrees C (38°F)..
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