The use of centrifugal separation in the wine and beer industries is largely expanding and the goal of this project was to explore its feasibility in extending the shelf life of craft beer for our sponsor, Purgatory Beer. To complete this goal, our group brewed two different batches of beer, a double IPA and an Irish stout to analyze centrifugation across varying beer types. These brews were then subjected to various tests to analyze the optimal ways to complete centrifugation, as well as complete analyses of the trub and dissolved oxygen content. The results gathered from each test provided our group with a set of baseline data to draw conclusions from and ultimately led us to recommend that our sponsor should complete further research using samples of their beer.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Blythe, Robert
• Richards, Grace
• Santerre, Jared

Subject

• Innovation
• Industry
• Food

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042622-191428
• 63976

Keyword

• Shelf-life
• Centrifuge
• Beer

Advisor

• Kmiotek, Stephen J.

Year

• 2022

Sponsor

• Purgatory Beer

Date created

• 2022-04-26

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright