Wort boiling over the years
More than 100 years ago, when kettles in breweries with direct firing with fuels such as wood or coal were state-of-the-art, the fast-moving process of industrialisation was still in full swing. Seen from this angle, the transition to steam-heated kettles can be understood in principle and has been a logical progression. But discussions among brewmasters about the pros and cons of steam boiling were legion at that time.
To quote Franz Rutschmann who called out (1) "Brewers, back to open hearth boiling if you want to get back to tasty, stable, wholesome beers brimming with drinking pleasure", he felt "surrounded by enemies" who argued against open hearth boiling at the October Meeting of the VLB at the turn of the century. This resulted in inadequate excretion of protein......
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