The iF Design Award is a globally recognised trademark when it comes to excellent design and outstanding user experience (UX). And that’s precisely where the Krones Connected HMI proved persuasive in the communication design category.

Norwegian Farmhouse Brewing at the Lindheim Ølkompani (Part 2)

Flora of the Fruktbygda | In the previous installment, we became acquainted with the “Fruktbygda”, the fruit-growing region around Gvarv, Norway, and the Lindheim Ølkompani, the family farmhouse brewery located there. In this installment, we take a closer look at the research presently underway at the Lindheim farm.

A Novel Mash Filtration Process (Part 5)

Benefits of Omnium | The Omnium by Ziemann^® brewhouse concept that will be unveiled at drinktec 2017 is covered in the final part of a series of articles “A Novel Mash Filtration Process” published in BRAUWELT International and is the result of interdisciplinary research. Omnium is the integration of the novel Nessie by Ziemann^® process for mash filtration, opening up new possibilities in brewhouse operation resulting from different approaches and wort composition.

The technology conglomerate from the Upper Palatinate has crafted a plan that is as detailed as it is future-friendly, designed to get a genuinely energy-self-sufficient, CO₂-neutral brewery up and running.

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.