Worldwide acceptance - High gravity brewing/high gravity blending
Around 65 percent of the worldwide produced hectoliters of beer are produced using the high gravity technology - an impressive percentage for a processing method that to date has been ignored to a great extent e.g. by German brewers, in spite of its capability of fully exploiting the fermentation and storage tank area. It can also frequently have a positive effect on the efficiency of the brewhouse and filtration areas.
The main difference of the high gravity method of brewing as compared to the traditional method of producing beer is that the wort is brewed with an extract concentration greatly exceeding 11 - 12° Plato. This increased concentration of extract is maintained during fermentation and storage. A higher degree of fermentation of high gravity wort is thus attained...
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