Chapter 17

Bottling Beer

(book excerpts)

Prior to the bottling of beer, the typical upstream cellar processing may include carbonation, filtration and undergone chemical stabilization and/or cold stabilization. Once the final quality of the beer has been achieved and blended if needed, it is ready for bottling. The bottling of beer is one of the most complex aspects of brewery operations and the most labor intensive of the entire production process. The bottle-filling operation encompasses the following steps: depalletzing, decrating, bottle rinsing/washing, bottle filling, crowning, labeling, and case packing. It must perform these steps at the required high speeds without adverse effect on the product and with minimum product loss. During the actual bottling operation, oxygen pickup must be kept to a minimum. The layout of the bottling line will depend on a number of factors such available space and types of equipment.

Click on the following topics for more information on bottling beer.

Topics Within This Chapter:

  • Sterilization of Beer
  • Flash Pasteurization
  • Tunnel Pasteurization
  • Sterile Filtration
  • Pre-Bottling Operations
  • Measuring Oxygen Levels
  • Beer Temperature
  • Sanitation of Bottling Line
  • Bottling Lines
  • Monoblocks
  • Mechanical versus Computerized Systems
  • Mobile Bottling/Canning
  • Bottle Feeding
  • Bottles
  • Crowns
  • Bottle Pre-Rinsing
  • Types of Bottle Rinsers
  • Bottle Filling
  • Filler Bowls
  • Types of Bottling Machines
  • Filling Valve Technology
  • Bottle Pre-Evacuation, Counter-Pressure, and Filling
  • Post Air Evacuation
  • Crowning
  • Post Bottle Rinsing and Drying
  • Bottle Labeling
  • Types of Labels
  • Label Styles
  • Types of Labelers
  • Label Inspection
  • Case Packing
  • Case Sealing
  • Warehousing
  • Packaging Line Design
  • Oxygen Management
  • Total Package Oxygen
  • Sources of Dissolved Oxygen
  • Oxygen in the Package vs. Shelf Life