Cellar operations: During or after beer fermentation, how is the bulk of yeast typically separated from the beer?

Introduction / Context:
Post-fermentation handling requires removing yeast from beer for clarity, stability, and packaging. Breweries use several techniques, but one is particularly common and efficient for bulk yeast separation at scale.

Given Data / Assumptions:

• Yeast biomass increases during fermentation.
• Operational goals: recover yeast for repitching and clarify beer.
• Equipment availability differs across brewery sizes.

Concept / Approach:
Centrifugation rapidly separates suspended yeast and particulates from beer using centrifugal force, enabling continuous or batch clarification and yeast collection. Filtration is also used, but typically after gross yeast removal; filters can clog quickly if used for primary yeast harvest. Cell disruption is the opposite of separation (it lyses yeast) and would contaminate beer with intracellular compounds.

Step-by-Step Solution:

Verification / Alternative check:
Many modern breweries employ centrifuges for yeast cropping and pre-filtration clarification, improving throughput and reducing filter load.

Why Other Options Are Wrong:

Common Pitfalls:
Assuming filtration alone is optimal for primary yeast removal; overlooking centrifugation's efficiency and yeast recovery benefits.

Final Answer:
Centrifugation of the fermenting or finished beer to remove yeast solids.