What the max of pasteurization temperature fo filtered beer?
Is there any info? I mean what the max of PU i can make without damage of beer sensory or stability?
Thx.

pasteurization throws a pectic haze in wine (makes it cloudy). Not sure what it does to beer.

I'm wondering why you would pasturize beer. I understand for soda where you need to kill the yeast, but beer is stable in a bottle conditioned environment. According to Handbook of Brewing 10-30 PU is normal for beer. Beer that's filtered is easier to pasturize then other beverages, so for a home setup you could aim for 60 C

Ok, but just imagine that you want to make high PU. (it necessary fore some brands)
I hear values approx. 70-75 PU, but i need expert evidence.

I'm not seeing enough data in the question to give a specific answer. In general, there is no amount of pasteurization that can be applied without some negative flavor consequence, especially when the two products are side-by-side. The main issue is your oxygen level.

One Pasteurization Unit is 60C (140F) held for 1 minute. The kill efficacy goes up by 10x with each 7C rise (representing one additional P.U.), though some texts state the rise needed is 10C. Pressure can be added to change the PU value, when higher temps are destructive to the product.

In a flash pasteurization system, 72C is typical, with a hold time of 1 minute (2 units). In a tunnel system, 60C is typical, with a hold time of 10 to 20 minutes. The longer hold of a tunnel is owed to the slower temperature rise because the product is already packaged. The product tends to stay in the 60C zone for only 2 to 3 minutes.

The main question I have is what kind of process is happening prior to pasteurization? How do you expect the product to be treated after it leaves the brewery?

Without a ton of other questions, the answer lies in plating out the product pre and post pasteurization. With standard brewery sanitation in place, the viable bacteria load after coarse filtration should be low enough that pasteurization is minimized. You can't make the beer any better than when it went into the bottle, only worse.

I don't know of anyplace where a PU value of 70 or more has to be reached by a fermented product. Perhaps that is the total application level, but certainly not the level the beer has to experience. Cider products tend to require pasteurization for shelf stability, but this is because most are back-sweetened with fermentable juice or sugar.

Additionally, the style of beer is going to strongly influence the pasteurization regime. Higher protien styles do not respond well to pasteurization. If the beer is kept cold, pasteurization may be unnecessary.

Ok, ill try to specify.. it is question about flash pasteurization. Usually, for the most brands 20-40 PU is enough. It cover mibi risks in packaging. But in case of syrups or fruit additions (after filtration) i really doubt that this PU value can eliminate mibi.. Before industrial test i wont to consider all opinions.
2Kevin - THX for detailed answer!

Well, this has certainly gone well past homebrewing!

Quite simply, the process depends on what you're starting with, what you're trying to kill and how the beer will be handled once it leaves the brewery. Also, alcohol content matters, since lower alcohol products require more PUs. Higher sugar products will also require more PUs.

The numbers you were quoting at 70 PU are applications of heat, NOT hold times. The exception is if you are going after lactobacillus, in which case you need to reevaluate your sanitation practices. Flash systems and tunnel systems work quite differently and need different pre/post processes. Both systems tend to give the accumulated amount of 5 to 15 PU to the product.

A tunnel pasteurizer has the benefit of simplicity. The product is packaged and then run through the tunnel, stopping microbial activity. Here, the yeast, oxygen and bacterial load will determine the PU required, and you determine that in your lab. Some yeasts are harder to kill than others. One advantage is you can bottle condition, then pasteurize for stability. You can't effectively tunnel pasteurize kegs, that I'm aware of.

Flash pasteurization is a more complex system. First, some filtration is required because the heat transfer must be consistent and predictable. Centrifuges are preferred, these days, but DE filtration is still common. Centrifuges are very expensive and use a lot of power.

The system will basically consist of a three stage heat exchanger and a length of tubing (heated, insulated or naked) that represents the hold time of the beer accounting for flow rate. The slowest of these I know about are about 10 Hl per hour, with most being 50 to 200 Hl. Here is a block diagram of the process: http://www.barry-wehmiller-company.com/content/menus/bwb/Flash_Pasteurizer.aspx

Post Pasteurization, you need to treat the bottles/cans or kegs, since there is now no protection.

Basically, no manufacturer... or internet advice giver... can tell you exactly what you need until you have determined your lab counts and goals.