The Martini Brewery in Kassel, Germany, has decided for a neutralisation plant manufactured by WAG-Freiburg GmbH, Germany, which uses fermentation carbonic acid as neutralisation agent. The new installation has fully met the brewery’s request to treat wastewater while conserving resources and the environment in an economic and optimal way.
Corona in the U.S. | K. said, “I could make good use of someone who could give me advice.” “Yes, but if I’m to give you advice I’ll have to know what it’s all about,” said Miss Bürstner. “That’s exactly the problem,” said K., “I don’t know that myself.” Performance was not the issue in Modelo’s ignoble severing of ties to its U.S. importer, the Gambrinus Company. But what was the reason? You might be forgiven for thinking that Kafka could have written this parable on the provisionality of relations, the whimsy of power, the absurdity of life. But fear not. Or perhaps fear plenty. Because Kafka had nothing to do with it.
In recent years, increasing attention has been given to yeast, particularly to yeast quality. The reproducibility of the physiological state of vital yeast in order to achieve consistent beer quality is a primary aim in yeast technology.
Fermentation in a brewery begins with yeast propagation (aerobic metabolism to a limited degree) and then fermentation as such (anaerobic metabolism) whereby ethanol, CO2 and fermentation by-products are formed. The two processes cannot be clearly delineated and proceed partly in parallel. The wide sweep becomes obvious when comparing this process with what happens in a yeast factory: this aims at producing the largest possible quantity of biomass with suitable quality and little alcohol and concomitant substances. 1). ...
More attention is now being paid to Quality Control as problems due to inadequately cleaned beer and beverage containers, bottles and kegs have been occurring more and more frequently in recent years. For example, residues can have an effect on the taste and lead to microbiological problems. Monitoring of the cleanliness of the packaging is becoming an indispensable measure in order to avoid adversely affecting the product and expensive recall campaigns.
Today’s technologies make it possible to carefully monitor the cleaning process of bottles and kegs/casks. As part of its comprehensive range of quality and monitoring instruments for laboratories, and for process monitoring in the brewing and beverage industry, Haffmans B.V. ...
Measurement of apparent extract during fermentation is one of the most important pieces of information in beer production. Sample withdrawal and subsequent laboratory analysis is still the most common method of measurement.
Continuous automatic measurement is currently possible, using e.g. differential pressure measurement of a fixed level and a change in static pressure due to a change in density. However, tappings have to be retrofitted in existing tanks for this type of measurement. This might lead to problems in connection with welding work, erection of scaffolding, approvals by TUEV (Technical Inspection Organisation in Germany) and downtimes. For new installations, the tank design might have to be modified. Delgado) - and brought to market maturity.e. 2).g.
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Disinfection using CIP procedures has been common practice in fermenting, storage and filter cellars of breweries for about the last 20 years. The disinfectant solution is recovered again after use (returned to storage) for re-use.
Apart from conductivity-controlled return to storage, cold application is one of the characteristics of CIP disinfection in breweries. While disinfection procedures are commonly carried out at elevated temperatures, even including steaming of containers and pipelines, in other sections of the food industry, cleaning and disinfection processes in the context of beer production are performed predominantly at low temperatures, even at temperatures significantly below 10°C, in compliance with technological imperatives.g.
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Continuity is a common phenomenon in the chemical industry where reactions are often autocatalysed or the catalyst is inorganic. But, preference for continuity in large-scale operations shows that economics favour continuous operation. Brewing, on the other hand, relies on another type of catalyst: a living organism - yeast.
However, continuous fermentation of beer was the subject of many research papers and patents in the 1950s and 1960s. By the early 1970s most of the continuous fermentation processes with free cells were abandoned. Immobilization was seen as a technique that might solve problems encountered. In 1971 Narziss and Hellich published the Bio-Brew process, which renewed research into continuous fermentation. 1993), but these were not major ones. 1996).
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The move of a filter line of 300 hl/h from the centre of Oslo to the suburb of Gjelleråsen as well as the integration of a new "Primus Filter Line" with a capacity of 400 hl/h will be described in the following article.
The Pripps Ringnes Group, the leading beverage entrepreneur in Northern Europe has built a new beverage production plant in the outskirts of Oslo. The project was divided into two stages. Stage 1: production and filling of soft drinks and mineral water, which was already completed. Stage 2: production and filling of beer had to be completed.
In June 2000 SeitzSchenk Filtersystems received the order to integrate a new PRIMUS filter line of 400 hl/h as well as to remove one of the two existing ZHF filter lines of 300 hl/h.
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Using a type of endoscope, it has become possible for the first time to observe and control the fermentation process in closed fermenters.
A new soft- and hardware package which allows the brewer to permanently assess and visually control the fermentation process as well as the subsequent cleaning process even in closed cylindroconical vessels is presented.
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