Modern brewhouse technology
At the 53rd Meeting of the Association of Austrian Brewmasters and Brewery Technicians held in Vorchdorf/Upper Austria on September 26th, 2003 Gerhard Schmidt, Doemens Academy, Gräfelfing, gave a very comprehensive lecture on the topic "Brewhouse Technology: Yesterday-Today-Tomorrow". He started by comparing the "good old days" ("Old-Tech") of 1900 with the "High-Tech" of 2003. Around 1900, brewing and cooling took 16 - 20 hours per brew, beer quality was not determinable, consumer taste was not highly developed. 5 - 6.5 hours are nowadays generally required per brew, beers have a pale colour, a smooth and full-bodied taste and are so appealing that consumers want to continue enjoying them. According to Schmidt, it is not sufficient to simply change the mashing programme or boiling..
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