Continuous Fermentation.

Year. 1956

Creator. Morton Coutts

Where. Palmerston North, NZ


In the 1930s, Coutts investigated the nature of yeast which is the most important ingredient in any brewing. Coutts speculated:

...that yeast could be properly controlled if you looked on it as a human being with a brain. It has so many enzyme mechanisms to call upon to react to whatever is necessary for its survival. Instead of looking at the final product I always took notice of the yeast as an organism that produced whatever you ended up with.

This led him to create the wort stabilization process, which resulted in a clearer and consistent wort. He then separated the fermentation into stages. In the first stage, the yeast grew and in the second the fermentation began. The yeast was thus encouraged to either grow or produce alcohol. As a result, Coutts created a continuous flow between the two fermentation processes. This allowed the beer to be made continuously in steel tanks rather than open vats, improving its taste and consistency and speeding up the process. Coutts secured a patent for the design in 1956 and soon after licensed the design to brewers internationally

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