2020: The future brewery – Part 1
They don’t often build large scale modern breweries in Western Europe anymore. Nevertheless, the authors of this article, both teaching at The Scandinavian School of Brewing in Copenhagen, submitted this two-part article in collaboration with their Diploma Master Brewer Class 2010/2011. In this series they present their idea of how the next generation of breweries larger than 200 000 hl/month could look like. The first part introduces the subject, reviews the developments in brewing over the last 70 years and describes the core issues for the future brewing industry, focusing on raw materials, brewhouse, yeast and fermentation. The second part will cover the issues stabilisation, filtration, energy and environmental aspects, waste water, storage and packaging (BRAUWELT International No. 3, 2011, p. 135-138).
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