Beer filtration

In filtration, yeast cells and haze particles are removed from the matured beer. This is often done with diatomaceous earth filters or membranes. The aim is a bright, brilliantly clear beer that stays stable longer.

Most pilsners and Helles are offered filtered, whereas Kellerbier, Zwickelbier and Hefeweizen often stay naturally cloudy. Filtration changes taste: filtered beers generally seem cleaner and finer, unfiltered ones a little rounder and yeastier. Many breweries additionally pasteurise or flash-heat the beer to extend shelf life. Unfiltered does not automatically mean better or worse; it is a matter of style.