Beer Recovery

CB-PD-BP-BRE-RR-001 Version: 1.0.
Beer Recovery Approved on: 17.03.2021

Scope: ProjectOrLicense
General Document Information

Document Type Review Date Contact Creator Approver
Requirement & Recommendation - Ronald Brand Christian Küchler Ilker Yagci
Company Primary Secondary Functional Area Work Group
CB - Carlsberg PD - Production BP - Brewing & Processing BRE - Beer Recovery Filtration, BBT, Debrewing, Bulk
recovered beer
Explanation
-
Table of Content
1. BRE - Beer Recovery
2. CB-PD-BRE-R001
3. CB-PD-BRE-R002
4. CB-PD-BRE-R003
5. CB-PD-BRE-R004
6. CB-PD-BRE-R006
7. CB-PD-BRE-R007
8. CB-PD-BRE-R008
9. CB-PD-BRE-R009
10. CB-PD-BRE-R010
11. CB-PD-BRE-R011
12. CB-PD-BRE-P001
13. CB-PD-BRE-P002
14. CB-PD-BRE-R012
15. Cleaning of Beer Recovery Systems
16. CB-PD-BRE-R005
17. CB-PD-BRE-P003
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printed on [09.06.2022 03:56] print not valid after 24h
CB-PD-BP-BRE-RR-001 Version: 1.0.3

BRE - Beer Recovery
Target
Recover extract to the greatest possible extent in an economical way and without compromising final product quality.
Process standards
CB-PD-BRE-R001
Recovered beer must be re-tasted and approved prior to dosing; this applies for all classes of recovered beer and for all dosing points.
CB-PD-BRE-R002
What
Only recovered all malt beer may be added to all malt beer. The type of recovered beer must be matching to the type of beer where it is
dosed in (raw materials / allergens alignment).The maximum contamination of all malt beer with non-malt origin extract is 1 %. This
includes non-malt origin extract contributed with pitching yeast as well as extract dosed with recovered beer. If the local legislation is
stricter it must be followed.
Why
Due to legislation the definition of an all malt beer is maximum 1 % of non malt origin extract. Otherwise we are not allowed to call it "all
malt beer".
How
Calculate the amount of foreign extract with the below formula:
Foreign extract in recovered beer [kg] + Foreign extract in pitched yeast [kg]Total extract in BBT [kg]*100 1 [%]
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*Foreign extract in recovered beer = Extract recovered from the surplus yeast and dosed back in to the main stream.
CB-PD-BRE-R003
Oxygen uptake throughout the recovered beer operation must be minimized.
CB-PD-BRE-R004
Traceability must be maintained in the recovered beer operation. A new batch number must be generated at tank emptying.
CB-PD-BRE-R006
Maximum allowed total dosing rates of recovered beer (different point of addition), if quality of finished product is not influenced
negatively, is 25% to local and international brand and 40% to Discount. In general, the amount of recovered beer has to be as low as
possible. Focus should be on avoiding necessity of producing recovered beer and the root cause has to be investigated.
Mixed classes of recovered beer are counted at the lowest quality and must be handled separately.
CB-PD-BRE-R007
Topping up in recovery beer tank must be avoided.
CB-PD-BRE-R008
Chemically contaminated recovered beer must not be used in production.
CB-PD-BRE-R009
Recovered beer dosed after the wort cooler must be free of beer spoilers.
CB-PD-BRE-R010
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Maximum storage time of recovered beer without pasteurization is 24 hours and after pasteurization 144 hours. Longer storage time must
be agreed with the local Quality Team.
CB-PD-BRE-R011
Yeast prior recovery process must be stored as short as possible in a temperature specific to the recovery method to avoid yeast autolysis
process. The maximum pH of yeast measured directly in a slurry is 5,2. If the pH is higher the recovered beer can be reused only in the
whirlpool.
CB-PD-BRE-P001
High quality recovered beer should be added at the latest possible stage in beer processing so that capacity is not affected and to avoid
unnecessary reprocessing, i.e. pre and post-runs from filtration and bottling should be added just before the filter (and not to wort) - follow
attached table.
CB-PD-BRE-P002
In order to reduce reprocessing, the minimization of the production of by-products throughout the value chain should be ensured. The root
cause for the production of high levels of recovered beer must be eliminated as a first priority.
CB-PD-BRE-R012
Recovered beer from yeast can be added to the fermenter only when yeast is processed from the same vessel. Beer must be transferred
back to the fermenter within 12 h.
Cleaning of Beer Recovery Systems
CB-PD-BRE-R005
The beer recovery system (recovered beer tanks, piping and beer recovery plant) is an integral part of the beer processing area and must be
cleaned as a minimum once a week. Due to existence of various types of beer recovery systems, a standard CIP program cannot be devised.
Page: 4 / 7

CB-PD-BRE-P003
The dosing rate is differentiated for premium and discount beers. For this purpose, “premium” beers means Carlsberg, Tuborg, International
as well as local brands in order to make the recovered beer operation simpler. For premium beer, relatively low dosing rates of recovered
beer are accepted, whereas higher dosing rates are accepted for discount brands. For maximum dosing rates, please refer to "Recovery beer
classification guide" and “Recovery Beer Dosage Guide” below.
Beer Recovery Classification
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Recovery Beer Dosage Guide
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Beer Recovery

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CB-PD-BP-BRE-RR-001 Version: 1.0.

Beer Recovery Approved on: 17.03.2021

General Document Information

Beer Recovery Approved on: 17.03.2021

BRE - Beer Recovery

Calculate the amount of foreign extract with the below formula:

Beer Recovery Approved on: 17.03.2021

Oxygen uptake throughout the recovered beer operation must be minimized.

Topping up in recovery beer tank must be avoided.

Chemically contaminated recovered beer must not be used in production.

Beer Recovery Approved on: 17.03.2021

Cleaning of Beer Recovery Systems

Beer Recovery Approved on: 17.03.2021

Beer Recovery Classiﬁcation

Beer Recovery Approved on: 17.03.2021

Recovery Beer Dosage Guide

Beer Recovery Approved on: 17.03.2021

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