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Brewhouse
Flottweg presents its solutions for the brewing and fruit juice industry at BrauBeviale 2020 in Nuremberg.
Brewhouse
For more than a quarter of century CASPARY has stood for uncompromisingly high-quality brewery installations, made in Germany.
Raw materials
Session beers | The most overlooked flavor contribution to beer comes, perhaps surprisingly, from the largest portion of the mash, the base malt. Brewers often purchase their pale base malt in bulk and then use it for all of their beers as if the nature and character of the pale foundation grist had little effect on the taste of the final beer – at least compared to the specialty malts and the hops in the recipes. In reality, however, this is not the case.
Brewhouse
Raising energy efficiency | In every brewery plant, there are places where valuable flash steam is blown off. This can principally be recovered in a simple and effective manner. Energy efficiency of a plant is thus significantly improved. This article describes various possibilities for utilising flash steam.
Brewhouse
A Change in Software | Intuitive operations, greater flexibility: In the research brewery at the Technische Universität München, beer now flows automatically with the introduction of the new version of the Braumat process control system from Siemens.
Raw materials
Barth-Haas Campus | The Barth-Haas Group opened its new sensory campus at the end of April. It is housed at the company headquarters in Nuremberg, Germany. Dr. Christina Schönberger is responsible for the campus including the brand-new concept brewery. She leads BRAUWELT International readers on a tour through the Barth-Haas Campus, unveiling what it has to offer.
Brewhouse
Flexible solution | The American Yards Brewing Company has decided to realize the construction of its new brewery in cooperation with Ziemann Holvrieka GmbH. In addition to tanks, Philadelphia’s largest craft brewery ordered a complete new brewing line including malt handling. The brewhouse went into operation in March 2018. After successful flavor matching, Yards Brewing Company has been producing exclusively with the new brewhouse for over a year now. Time for a visit.
Brewhouse
Starch breakdown | Modern analytical quality assurance in breweries covers a complex spectrum of tasks. Based on typical applications, this series of articles describes analytical approaches for evaluation of various processing problems in brewing unit operations, as well as possibilities for early identification of potential upset sources and prediction of product stability.
Brewhouse
Wort analysis | Brewing beer is a question of equilibrium. This is evident in all process units. No property of beer can be seen individually, all parameters also exert an influence on other beer properties. This also applies in the brewhouse. Re-use of last runnings – as rich in extract – should be considered for financial reasons [1]. But does this make sense?
Brewhouse
Cutting edge measurement technology | The brewery at Sudhaus, the Anton Paar restaurant in Graz, Austria, where visitors can watch beer being brewed on-site, creates a delicious product which also happens to be the “most analyzed barley juice” in the world. There is a great deal of cutting-edge technology in the production of this beer.
Brewhouse
Enzyme solution | DuPont Nutrition & Biosciences, Copenhagen, Denmark, is introducing a new enzyme solution to Australian brewers from the DuPont brewing enzymes range: Laminex MaxFlow 4G. The solution aims to maximize beer flow, especially on barley, which is a common ingredient in Australia.
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BRAUWELT on tour
Current issue
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BRAUWELT on tour
