Solar heat generation – could it also be an alternative for breweries?

Use of solar energy as a thermal energy source for breweries can, under certain conditions, make sense and be commercially attractive, even when 100 percent coverage of energy requirements is not possible. In an article in “Der Weihenstephaner” No. 3, 2007, p.101 and 102, Dipl.-Ing Ulrich Buchhauser, Faculty of Raw Materials and Energy Technology, and Univ.-Prof. Dr.-Ing. (ret.) Roland Meyer-Pittroff, starting from the fundamentals of solar heat generation, examine the question where in the brewing process it may be feasible to use smaller solar units.

Key to improved hygiene performance

Food or beverage producers have a legal responsibility to produce goods that are safe and fit for human consumption and that are produced to a predefined, consistent standard. Good Hygiene Management is essential to ensure that all the safeguards that contribute to Food Safety are firmly in place and are an integral part of the production process. A Food Safety issue not only puts the company’s good name at risk but may even endanger human life. The single most important factor influencing the quality of produced goods is the hygiene status of production lines, environment and personnel.

Detachment characteristics of paper labels from returnable glass bottles

Interesting innovations keep appearing in the area of beverage bottle labelling, for example labels in the No-Label look or shrink sleeves. In the case of returnable beer bottles, paper labels in conjunction with casein, mixed or synthetic labelling adhesives are still predominant. This is due to the unique properties offered by this combination, both in terms of product presentation as well as re-use of returnable bottles.

Intelligent pH and oxygen sensors

In-line measurement can provide valuable data for optimising process operations and for quality assurance. pH and oxygen sensors are subject to wear-out effects such that the reliability of measured values is often in doubt as time in use progresses. The new sensor concept from Mettler-Toledo, Urdorf/Switzerland considerably improves availability and operational performance of the measuring cell.

Cold mashing process – a technology possibly used in ancient times in the Orient

Not only was the first beer brewed in ancient times in the Orient, it was also one of the main foodstuffs in the region. Excavations in Tall Bazi in Northern Syria have led to new insights into malt and beer making in ancient times. The following contribution contains a summary of these findings, based on an article “Interdisciplinary Investigations into Ancient Oriental Beer Brewing in the Tall Bazi/Northern Syrian settlement about 3200 years ago”.

Consequences of water hammer in closed systems in the brewing sector

Water hammer in pipelines or in other systems in breweries can oftentimes be acoustically noticeable. Dust particles on the floor under pipeline racks, originating from wall bracket drillings, attest to the force of such phenomena. This mechanical stressing of plant components gives rise not only to premature wear but also, in certain instances, can endanger the finished beer product, either microbiologically or through unintentional contamination with cleaning or disinfectant agents.

Beer cooling and the Environment

The reduction of TEWI (Total Equivalent Warming Impact) for beer coolers focuses on controlled energy consumption. The energy consumption for cooling draught beer in the Hospitality trade can be reduced by using an electronic controller, which will effectively result in reduced switching frequency whilst keeping the ice bank intact. During rest periods the energy consumption decreases by 30%. A clever ice bank sizing allows the application of smaller compressors, which further decreases energy consumption. The natural refrigerant R290 proved to have hardly any impact on TEWI.

Disinfection system Esazon

The Company Esau & Hueber, Schrobenhausen, Germany, came out with an up-to-date cold water disinfection system using ozone where the ozone is generated directly by water electrolysis at a diamond electrode.

“Whirlship“ unites whirlpool and coolship in a single vessel

With its new brewhouse, the Bischofshof Brewery in Regensburg has tackled the final step in the overall modernisation programme for its tradition-steeped brewing facility. And for the very first stage of construction, Krones AG in Neutraubling has provided a technological premiere: Steinecker’s Calypso “Whirl-Ship”, which marries the advantages of a classical coolship to those of enclosed hot-wort treatment. In short: Calypso is a state-of-the-art whirlpool with a downstream stripping system – in a single vessel. ...

Bühler continues to grow

In fiscal 2005, the Bühler Group achieved consolidated sales of CHF 1.5 billion. Compared to the previous year, this translates into growth of 3 percent. Group management is expecting an operating result (EBIT) at the level of a year ago.