Design
Info & Contacts
Where We Are
info@alpem.ch | + 41 794275671
Via Cantonale 11, 6900 Lugano (TI)
SUPER FAST
Fermentation Revolution
Design @ All Right Reserved 2023 - Sito web made by ALPEM Sagl
| Process Phase | Traditional (Lager) | PRODIGY (Lager) | Traditional (ALE) | PRODIGY (ALE) |
| Main Fermentation | 8 – 12 days | 5 – 7 days | 4 – 6 days | 2 – 4 days |
| Diacetyl Maturation & Pause | 14 – 28 days | 2 – 7 days | 3 – 5 days | 1 – 2 days |
| Clarification (Cold Crash / Haze) | 7 – 14 days | 2 – 5 days | 3 – 5 days | 1 – 2 days |
| Dry Hopping (Flavour Extraction) | N/A | N/A | 4 – 6 days | 2 – 6 hours (0.2 days) |
| Gas Stabilization & Pre-Pack | 1 – 2 days | Online (Instant) | 1 – 2 days | Online (Instant) |
| TOTAL CELLAR TIME | 30 – 56 days | 9 – 19 days | 14 – 23 days | 4.2 – 8.2 days |
Ultra Fast Fermentation, Maturation, and Dry Hopping Process.
MORE QUALITY in LESS TIME
In traditional cylindroconical tanks, mass transport between the solid phase (suspended yeast cells, hop particles) and the liquid phase is severely limited by the laminar boundary layer. Spontaneous molecular diffusion follows intrinsically slow dynamics.
Prodigy introduces the phenomenon of acoustic micro-streaming, a steady, vortical flow induced at the microscopic level that eliminates the laminar boundary layer, eliminating fluid dynamic resistance at the solid-liquid interface.
The dynamic flow system ensures that the entire volume of beer undergoes perfectly homogeneous energy treatment, eliminating the dead zones typical of simple natural convection or mechanical agitation in large tanks.
Fermentation Optimization (High and Low)
● Cut time by 30-50%: Sonoporation accelerates the absorption of fermentable sugars (maltose, maltotriose) and essential nutrients, shortening the lag phase.
● Controlled CO₂ degassing:The constant removal of supersaturated CO₂ eliminates the inhibitory effect this gas has on yeast during peak metabolic activity.
Maturation and Removal of Defects
● Rapid Diacetyl Removal and Lagering: Prodigy maximizes fluid-cell contact, reducing traditional lager conditioning and thermal dwell times to an optimized range of 2-7 days (compared to weeks with traditional processes).
● Acoustic Coalescence and Clarification:The acoustic field promotes the mechanical aggregation (coalescence) of exhausted cells and colloidal complexes.
The process ensures complete stabilization and visual clarification (removal of chill haze) within a controlled period of 2-5 days.
Dry Hopping and Hop Yield
● Instant Extraction of Essential Oils:The micro-jets mechanically destroy the cell walls of lupulin, completing the release of the main aromatic compounds (Myrcene, Linalool) in a dynamic flow cycle lasting between 2 and 6 hours overall.
● Yield Increase (+20-30%): It allows you to reduce the quantity of pellets used while maintaining the same organoleptic profile, minimizing beer loss.
● Preventing Hop Creep:The extremely short contact times (2-6 hours) prevent the massive extraction of plant dextrinolytic enzymes responsible for unwanted secondary fermentations.