Lauter tun vs. mash filter – a comparison – Part 1

For many decades, two lautering systems, the lauter tun and the mash filter, have prevailed worldwide as state-of-the-art mash filtration technology for the wort production in brewhouses, and they are now competing in an almost-monopoly on a high performance level. Manufacturers that have integrated both lautering systems in their portfolio are in a clear competitive advantage, as the characteristics of both systems are fully known and can be very well presented with concrete arguments. Big breweries and brewing companies have recognized long ago which principle of lautering suits which brewery, in which country and under which operating conditions.

Developments in the global beer market in 2009

1.8 billion hectoliters of beer were produced worldwide in the year 2009. Production has remained fairly steady, but did drop slightly for the first time since 1992 – by almost 10 million hl. Almost all western industrial countries recorded a decrease in beer production volumes. The only “winner” was Asia again, which experienced growth of more than three percent. China was able to increase its production to above 423 million hl and therefore remains unchallenged in the international beer market with the largest production volume. The information was taken from the Barth Hop Report 2009/2010 published by the Barth-Haas Group.

Methods of level measurements

The process of level measuring and monitoring can be based on various technologies – capacity, conductivity, pressure, ultrasonic, light or radar being a few of them. A basic criterion for the choice of the most suitable measuring principle is the medium to be measured. Depending on that, further factors such as measuring or switching and contact or non-contact sensors play an important role.

Gentle Boiling: a new dimension in wort preparation (Part 2)

Gentle Boiling, that is careful wort boiling at low steam pressure and downstream wort treatment using vacuum evaporation. Results presented in part 1 (BRAUWELT International No. 5, 2010, p. 304 – 307) related to downstream wort treatment using vacuum evaporation and to technical-technological results obtained on a commercial scale. In ongoing technological discussions with customers, it emerged on the basis of the very favourable results obtained in production of premium worts that it was worth considering whether gentle wort boiling with low steam pressures, and the associated low wort temperatures, could have an additional positive influence on production of top quality worts.

Gentle Boiling: a new dimension in wort preparation (Part 1)

Gentle Boiling is the long-term systematic development, combining vacuum evaporation technology and low vapour pressure boiling, with vapour pressure in the wort copper during boiling operated at ≤ 0.8 bar g. This system has become established in the brewing industry since Ziemann Ludwigsburg launched it in 2000. This first part of a two-part publication deals with technology of vacuum evaporation. Part 2 will cover the new generation of internal boilers and their influence on the boiling process in modern breweries.

Step-by-step optimisation of a bottle washing machine

The increasing costs of energy and raw materials lead drinks manufacturers to constantly seek out and utilise sources of potential savings. In the bottle filling sector, the cleaning of returnable glass bottles is one of the key areas incurring costs. To significantly lower the energy consumed in this area, all of the decisive process parameters must be taken into account. In a range of bottle washing machines, Ecolab has reduced caustic concentrations and lowered maximum bath temperatures, thereby making a major contribution to energy efficiency and conservation of resources.

Measures for raising yield of bitter substances in beer brewing (Part 4)

In parts 1 – 3, reasons for inadequate yield of bitter substances in conventional brewing processes were described. This part deals with possibilities for significantly increasing bitter substance yield in brewing. Many considerations put forward here may not be new, but simply optimising individual process steps without analysing their effects on other process steps does not result in a more economic use of bitter substances. Hertel GmbH recognised this and developed a process including equipment that can be retrofitted in any brewery, making it possible to more than double yield of bitter substances in brewing in some instances.

Milling technology for breweries and distilleries

With 150 years of experience in grain processing Buhler has also become a leading technology partner for grain and malt handling, cleaning, storage and grinding for breweries and distilleries to make more out of the raw material. The following article introduces its milling technology for breweries and distilleries.

The heavy demand at drinktec 2009 in Munich and the results of the subsequent market analysis prompted GEA Brewery Systems to develop this innovative concept. The analysis of the brewing behaviour and the brewing capacity of medium-sized breweries resulted in the demand for brewing plants for quantities between 40 and 100 hl. Building large brewhouses smaller was not the issue.

Creating standardized soil in bottles for the validation of bottle washers

Washing returnable bottles is of great importance for a brewery, and therefore every brewery should strive to gather the knowledge necessary for the most suitable configuration for its bottle washer. The determining factors are operating efficiency and environmental impact, as bottle washing is a very cost-intensive process, which utilizes a large amount of resources. Additionally, the returned bottles must exhibit a certain level of cleanliness to facilitate their continued use. But how can the success of a bottle washing procedure be measured and evaluated? How effective is it?

Measures for raising yield of bitter substances in beer brewing (part 2)

This series of contributions will identify the reasons for inadequate yield of bitter substances. The various mechanisms that come into play, necessary for transferring bitter substances from hops to finished beer, are discussed item by item. In part 1, the extraction process step was described in detail (BRAUWELT International 2 2010, pp. 92 - 95). The second part deals with dissolution and isomerisation of bitter substances. The last part describes new equipment designed on the basis of the findings. Such equipment can significantly increase bitter substance yield in beer brewing so that consumption of hops can be considerably reduced.