2020: The future brewery – Part 2
In this two-part article the authors, two teachers at The Scandinavian School of Brewing in Copenhagen and their Diploma Master Brewer Class 2010/2011 present their idea of how the next generation of breweries larger than 200 000 hl/month could look like. In the first part of the series (published in BRAUWELT International No. 2 2011, p. 88 ff.) they introduced the subject, reviewed the developments in brewing over the last 70 years and began to describe the core issues for the future brewing industry, focusing on raw materials, brewhouse, yeast and fermentation. The second part covers the issues stabilisation, filtration, energy and environmental aspects, waste water, storage and packaging.
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