Digital transformation | The construction of a new production facility poses increasingly greater challenges for the international brewing and beverage industry. To name just a few factors: Its flexibility must be ever greater, it must consume fewer and fewer resources and raw materials and its time to market must be as short as possible. Against this background, Ziemann Holvrieka GmbH is breaking new ground in the realization of a turnkey project. In this case, standardization and digitalization are of central importance.

Optimum operating point | The seventh part of our pump series deals with the performance of pumps. When sizing a pump, the delivery rate anticipated as well as pressure to be handled have to be considered and adjusted to pump conditions. In this way, the plant designer can select a pump having optimal hydraulic efficiency. The pump characteristic curve and possibilities to influence same are essential parameters in this instance.

Unique sensory profile | Strongly brewed, malty monastery beers inspire beer lovers. According to traditional recipes, the monks use caramel malt and add liquid rock candy (sugar candy) to the wort. Due to the addition of sugar, these beers reach a high alcohol content. Caramel sugar syrups combine the sensory benefits of liquid rock candy and caramel malt. The authors from Anhalt University examined the use of caramel sugar with regard to a well-rounded beer flavor profile and the physico-chemical beer stability as well as beer color and haze.

Special applications | Centrifugal pumps play a central role in breweries when it comes to pumping media such as beer and water. However, for other tasks, pumps are used e.g. for evacuation in bottle filling or for compression in hydraulic units. This sixth part of our comprehensive series on pumps deals with these types of pumps.

HOP ADDITION | Does first wort hopping during lautering have a positive influence on the yield of bitter substances and on the beer quality? What kinds of results are currently possible through the use of hop pellets? The authors analyzed nine beers from brewing trials for bitter substances, aroma compounds, sensory attributes and aging indicators.

Accurate dosing | Part 5 of the pump series of articles describes a specific task of pumps. Dosing pumps are used for accurate dosing of cleaning chemicals, water treatment, beverage mixing and filter aids and stabilisers.

Best of two worlds | The historical region of Tyrol, now divided between Austria and Italy, is located in the eastern part of the Alps. The people of the Italian South Tyrol speak German, but identify themselves primarily with the culture of winemaking, not brewing. We talked about the position of brewing in modern South Tyrol with Gerhard Sanin, a winemaker and brewer who heads the Weingut Moser winery and the Mendelbier brewery located under the same roof.

Small brewing plant | About six metres high, with an unusual tank design enclosed by a spiral staircase, the fully automatic Flecks Helix is a real eye-catcher. Who built the tower brewhouse? What was the idea behind it, and – first and foremost – what are its notable technical features?

Pure malt grist | To help businesses facing the challenge of rising costs and fluctuating raw material qualities, Bühler introduces its innovative DDH Dry Dehusking technology. By replacing the hammer mill with a roller mill in mash filter applications, the new system increases brewhouse capacities, compensates for different malt qualities and allows for significant energy savings, less wear and reduced risk of explosions.

High-viscosity media | The fourth part of this series of articles “Pumps in the beverage industry” deals with pump types which can also pump high-viscosity and, in some instances, media containing solids such as yeast suspensions, mash and spent grains: rotary piston pumps, impeller pumps, single-spindle pumps and peristaltic pumps.