Process Engineering in Brewing Science – Part 2: Mechanical Process Engineering

This series of articles introduces and explores selected areas of fundamental knowledge (see BRAUWELT International No. 2, 2017, p. 127) using relevant examples from the field of process engineering applied to brewery production. Mechanical process engineering is focused on mixing and separating particles and particle collectives or conglomerates, while thermal process engineering deals with separating and combining molecules and systems of molecules. This second installment in the series examines the discipline of mechanical process engineering more closely. The next article will be devoted to thermal process engineering and will appear in the upcoming issue of BRAUWELT International.

Possibilities for Optimising Wort Preparation – Part 3

The third part of this series of articles addresses the question in greater detail of the best process for driving off DMS from wort. Part 2 described that external boiling permits better re-formation than kettle boiling and that, in return, kettle boiling achieves superior evaporation. These processes, having opposite effects, were calculated independently. In this article, the question of which system is superior is examined, when jointly and simultaneously investigating evaporation and hot holding.

A Bright Future for Brewer’s Yeast

Yeast’s impressive natural biodiversity has often been overlooked in modern industrialized brewing in favour of workhorse yeast strains that offer consistency. Today, in an age of rapid expansion in brewing creativity, yeast’s biodiversity is being harnessed to help fuel innovation in beer making.

Scaling Up Recipes – A Closer Look at Hop Aroma Compounds

Many brewers rely on pilot trials to test new recipes for dry-hopped beers. Dry hopping in kegs offers the advantage of developing new brews while using only small quantities of beer and hops. This, in turn, allows brewers unlimited creativity, for example, by providing the opportunity to experiment with different beer styles, numerous hop varieties or merely to vary the contact time – enabling brewers to develop a recipe with the sensory profile they desire. In most cases, this recipe is then brewed on a commercial scale without modification. This article explores the question of whether dry-hopped beers brewed at different scales are indeed comparable, both sensorially and analytically [1].

Process Engineering in Brewing Science – Part 1: Brewhouse Fundamentals

This article is the first installment in a series of articles summarizing selected fundamental principles and essential elements of process engineering. For purposes of clarity, the field of study will be divided into the disciplines of mechanical and thermal process engineering, and substances and processes commonly encountered in each discipline will be explained with regard to their impact on brewing. The objective is to give the reader insight into the challenges inherent to process engineering in both general applications and in brewing, but also to offer approaches for developing solutions.

Use of Ultrasonic Cleaning for Plant Optimisation

Ultrasonic cleaning has already proven itself in many sectors. Why not consider its implementation in breweries? The technology looks promising in any case, such as for example savings in water and a reduction of time required for cleaning and also better overall results.

Test Procedure for Predicting Filterability

Caustic filtration remains an issue requiring more scientific research. All approaches to-date culminate in the statement: We need caustic filtration. In most instances, this statement is not followed by a deeper analysis because no method of determining filterability of cleaning caustics exists. Scientific research also needs to be done to determine if filtration actually significantly improves the cleaning effect of caustic.

Some reflections on mashing – Part 2

The first part of this two-part article (BRAUWELT International no. V, 2016, pp. 309-311) consists of a detailed discussion of mash parameters and how they can serve as a powerful tool for enhancing wort and beer quality. The skillful manipulation of these parameters provides a highly effective means for compensating for a particular year’s harvest and the natural fluctuations in quality which may occur. Mash parameters also afford brewers more creativity by allowing them to tailor their wort to the needs of a particular beer style through the targeted use of malt enzymes. Selected examples are presented in the second part of this essay to illustrate precisely how to bring these concepts to fruition.

CO2 Recovery: lowering costs and protecting the environment

Carbon dioxide is a greenhouse gas, and although significant amounts are liberated during fermentation, at the same time, many breweries purchase large amounts of CO2 for use in their own production processes. The research project “Capturing and Storage of Carbon Dioxide (CaSCaDe)” at the University of Bayreuth is investigating how and to what extent greenhouse gas emissions can be reduced with an adsorptive method for carbon dioxide recovery. In addition, the quality of the recovered carbon dioxide is evaluated. The goal of this project is to make a viable contribution to climate protection while reducing costs and enabling companies to secure their own supply of carbon dioxide [4].

In October 2016, mechanical engineering company GEA delivers its first Craft-Star ^TM 4-vessel brewhouse to Washington, D.C. The system is scheduled to begin commercial operation early next year. The customer is DC Brau Brewing Company, a highly renowned manufacturer of craft beers in the U.S. capital.

Surplus yeast tank failing catastrophically

A large surplus yeast tank shot into the air leaving the floor plate and the contents behind. Although not designed for overpressure, the tank was kept at “very slight overpressure” to suppress nuisance foaming. The brewery was unaware of the hazards of compressed air. The accident described in this article serves to illustrate that care should be taken if a tank originally designed for atmospheric pressure is modified to operate at slight overpressure.