PEF in Beer – Ionic PEF

Ionic Pulse Technology

PEF Technology in Beer Brewing

PEF permeabilises the cell membranes of grains and yeasts during brewing, acting as a non-thermal process that optimizes mashing and facilitates the release of sugars and amino acids.

Reduce microbial load without heat, maintaining the freshness and sensory quality of the beer.

Key Benefits of PEF in Beer

Below are the main benefits of applying PEF to beer:

Improved compound extraction: Increases the release of sugars and amino acids during maceration, enhancing flavor profiles.
Efficient microbial inactivation: Ensures microbiological stability and extends shelf life without aggressive heat treatments.
Preservation of sensitive compounds: Preserves esters, terpenes and other volatiles responsible for the characteristic aroma.

Comparative table of results of the PEF applied to Beer

Indicator	Without PEF	With PEF	Improvement
Extraction of sugars	100%	115%	+15%
Reduction of microbial load	–	99%	+99%
Energy consumption	100%	60%	-40%

PEF in Beer: Better mashing, zero bacterial load, and high sensory quality

In short, the integration of PEF technology into beer brewing represents an opportunity to improve product quality, optimize processes, and achieve more efficient and sustainable production.

24-hour technical support

IONIC-PEF equipment connects for remote diagnostics and support. With our team of on-site maintenance and spare parts engineers, we keep it up and running at peak efficiency.

Ready to optimize your production?

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