The Central European Commission for Brewing Analysis (Mebak) held its 90th general meeting in Linz (Austria) in October 2017 at which it agreed to fully revise the guidelines for control of brewhouse operations.

Norwegian Farmhouse Brewing at the Lindheim Ølkompani (Part 1)

Fruitful Fermentation | Several years ago, a young couple resolved to pursue a newfound interest in beer and brewing on their farm in picturesque southern Norway. Motivated by a deeply rooted love of the land and a budding fascination with brewing, particularly with barrel-aged fruit beer, they drew their inspiration from traditional Norwegian and Belgian brewing practices as well as from the unconventional and broad-minded nature of craft beer. Ingeborg Lindheim and Eivin Eilertsen have gone on to create an authentic farmhouse brewery among their fruit orchards, and thus a portion of the bountiful harvest of Lindheim Frukt now goes into producing the unique and flavorful fruit beers of the Lindheim Ølkompani.

A Novel Mash Filtration Process (Part 4)

Factors influencing fermentation and beer quality | Nessie by Ziemann^® is a revolutionary new lautering procedure in beer production that may have a lasting effect on conventional brewhouse operations. BRAUWELT International is taking a comprehensive look at this interesting technological innovation in a series of articles from all relevant perspectives. Part 4 considers the influences of changes in wort composition on fermentation, conditioning, and storage unit operations.

Düsseldorf Style Altbier

Calling a beer style “old beer” (literal translation of “Altbier”) may create some confusion. The words “old” and “beer” aren’t typically a good combination, however “old” does not refer to the age of the beer but rather the traditional brewing methods used for this style.

A Novel Mash Filtration Process (Part 3)

Development of the new Nessie by Ziemann lautering system for mash separation is an interesting innovation for the overall techniques and technology of beer production. This paper will present the technological contexts and impacts on surrounding unit operations as well as the effects on wort quality, the ultimate outcome of brewhouse work.

Reliable Level Measurement

It’s no secret that the per capita consumption of beer has been declining for years and that breweries have to come up with new ideas to stay competitive. The family brewery Ketterer in Hornberg, Germany invests a lot in order to be able to brew their beers with the highest possible quality and efficiency. The most recent project had to do with level measurement in the various tanks of the brewery.

Possibilities for Optimising Wort Preparation – Part 5

Wort preparation geared to reducing DMS can be calculated and predicted. On that basis, the fifth part of this series of articles describes process equipment improvements in the brewhouse resulting in previously unattainable energy reduction for evaporation.

“Very Satisfied with the Filter Performance”

The Jacobsen Brewhouse, Copenhagen, Denmark, was founded in 2005 as one of the nuclei of the craft revolution in Denmark. The Carlsberg-owned brewery relocated its filter cellar in 2016 due to structural changes. The brewery took this opportunity to change the filtration system from kieselguhr to membrane.

Iodine Value in Breweries

Prompted by recent developments in brewhouses, especially mash filtration (see Brauwelt International no. 3, 2017: Novel Mash Filtration Process (Part 1), the importance of iodine normality in beer wort was analysed, assessed and summarised in order to evaluate brewhouse procedures.

Process Engineering in Brewing Science – Part 3: Thermal Process Engineering

In this series of articles about process engineering in brewing, the fundamentals inherent to the discipline are examined using relevant examples for purposes of elucidation. The general principles encountered in process engineering were reviewed in part 1 (BRAUWELT International No. 2, 2017, pp. 127-131), while part 2 explored the discipline of mechanical process engineering (BRAUWELT International No. 3, 2017, pp. 185-188). Part 3 is devoted to thermal process engineering. Here, the focus is on mixing and separating molecules and systems of molecules. An equation of state is an important tool for describing such systems.

Possibilities for Optimising Wort Preparation – Part 4

Wort preparation is at the heart of beer production, yielding wort for fermentation from water, malt and hops natural raw materials. The fourth part of this series of publications provides an ultimate answer to the issue of the best process for removing DMS from wort.