Tests on infusion and decoction method

Depending on brewhouse equipment the most different methods can be put into practice. They all can be put down to two basic mashing types: the infusion and decoction method. As yet, substantial objections exist to replace a technically complex decoction method already effective for decades by an appropriate infusion method. ...

Modern wort production in brewhouse plants

Process optimisation | The objective of each and every brewery is to produce the best beers under appropriate technical and technological conditions. Among other things, this requires high production quality in all sections of the brewhouse plant. In recent years, brewhouse suppliers have developed modern systems solutions using different technologies. But the required quality-oriented framework conditions do not always receive sufficient attention. The author provides a neutral overview, in the form of recommendations, over the most important target specifications for process equipment and technology, as well as raw material selection for modern wort production.

Opening of pilot brewery and Ziemann-Academy

On July 1st, 2005, the new Ziemann pilot brewery together with the Ziemann-Academy in Ludwigsburg was officially commissioned. Managing Director Klaus Gehring welcomed numerous distinguished guests from the political arena and from the brewing sector.

Aldersbach Brewery gets a new filling plant

Privatbrauerei Aldersbach Frhr. v. Aretin, a medium-sized private brewery, spent a respectable sum of money in order to assure independence on a long-term basis. The brewery made a total investment of some 4.5 million Euros for installation of a new returnable glass bottle filling plant together with the associated building extension of the filling hall. Planning coordinated by the brewery itself allowed the project to develop its own momentum, leading to a series of new developments that could become exemplary for future investments in medium-sized filling operations.

Budweiser Budvar invests in cutting-edge cleaning technology

Budweiser Budvar – the Czech lager with international flair – means something special to countless beer lovers throughout the world. Since the beginning of the 90s, the brewery has invested about 100 million euros in equipment and technology. Just recently, Budweiser Budvar made the decision to opt for KHS bottle washing equipment. Each of the two glass

Highly-flexible speciality-brewhouse opened in the heart of Carlsberg

Just in time for the touristic high-season the Danish capital Copenhagen has a new attraction - namely the Jacobsen brewhouse with its polished copper domes in the heart of the Carlsberg head office. And: "Jacobsen will be a hallmark for beer brewed with care and craftsmanship."

With this turnkey-project the global
group did not only realize the new figure-head for its visitor center, which enthuses more than 150.000 visitors per year. It is also one of the most flexible "competence centers" for innovative speciality beers worldwide. "Jacobsen will be a hallmark for beer brewed with care and craftsmanship", Head Brewer Jens Magnus Eiken says of his vision for the new brewhouse, which is named after the Carlsberg-founder, J. C. Jacobsen. ...

A well-rounded piece of work

The modernized brewhouse of Kulmbacher Brauerei AG was put into operation with the push of a button by the Bavarian Minister of Economic Affairs, Dr. Otto Wiesheu, in September 2004. This event was preceded by careful planning of the new technology in order to ensure the high quality of the 28 beer types in future. The decision for dynamic low-pressure boiling guarantees not only economic and productive efficiency, but also optimum wort composition.
Architecturally, the new brewhouse in combination with the fermenting and storage cellar, which is currently being rebuilt, is an appealing masterpiece. Through a glass front, visitors and passers-by can watch the complex brewing process. The architecture firm Schramm in Kulmbach was responsible for the architectural planning.8 K/min. ...

Surfactant-free concept for a brewery

Unreservedly suitable for consumption and long shelf life are of primary importance for product usage. Quality-assuring measures such as cleaning and disinfection accompany the processes of production, filling and packaging and these should be reproducible, documentable and validatable. This paper describes a flexible cleaning system involving only a few products, designed to cover the whole beer production process.

Within the context of process-specific hygiene concepts, efficient cleaning and disinfection is meantime standard in beer production. Cleaning and disinfection of surfaces coming into contact with product, such as e.g. ...

Brewhouse automation at Grupo Modelo, Mexico upgraded

Close to a record|Without interrupting production, a team of specialists from the Ziemann Group and Siemens AG succeeded in switching over the entire process control equipment of a brewing line in the Grupo Modelo brewery plant in Obregon/Mexico on to the new Braumat V5.3 standard. The most modern equipment is now in use in Obregon for production - also for the European market.

With a 41.9 million hl production volume (2003), Grupo Modelo holds seventh place in the current ranking of the largest breweries of the world. Apart from being well positioned on the domestic market and on the US American market, one product accounts for a lot of this success - the Group’s worldwide top seller: "Corona Extra".g. in terms of product and raw materials traceability. ...

SchoKo process and heat balance in breweries

The "SchonKoch" (gentle boiling) process from Kaspar Schulz Brauereimaschinenfabrik is used in over 25 breweries. The effect on the overall heat balance in breweries has repeatedly come in for criticism in this process. Taking Private Brewery M.C. Wieninger GmbH & Co. KG as an example, the ramifications of the SchoKo process on the overall heat balance of a brewery were investigated.

Using the SchoKo process, an exis- ting wort boiling system can be extended by adding a vacuum evaporator requiring little space. Fig. 1 shows a schematic diagram for such a boiling system. After lautering, the wort is heated to about 1 K below boiling temperature in the existing wort copper. This is followed by a hot holding phase of 30 to 45 minutes during which the wort does not boil. ...

New cold station com-missioned during ongoing production in Hanoi

The Hanoi Beer Company Brewery (HABECO) in Hanoi, Vietnam has been completely modernised in a number of stages while continuing to operate at full production. In the execution of this project, the importance of interpersonal factors as well as technical competence and experience in production and in project management was shown to be very important in bringing a project of this order of magnitude to a successful conclusion.

People from a total of 14 nations were involved in the project on both sides. The "Hanoi Beer Company" project has another unusual feature. During the complete rebuild and the associated doubling of capacity to 1 million hl/a, carried out with turnkey responsibility by A. The project was carried out in stages. ...