From hop garden to brew kettle

Quality and transparency are key words in food production nowadays. The hop industry has been very conscious of this for a long time. Long before pertinent EU

Effect on heat-up rates and extract level of worts

The mashing process is substantially influenced by the quality of malt. From year to year, due to the changing nature of the barley raw material and thus of the associated malt, it is necessary to modify the mashing processes and adapt them to the particular situation. The “Shakesbeer” mashing system opens up new pathways making it possible to achieve better extract yields with shorter mashing times. Commercial advantages accrue, without any quality disadvantages arising.

The “Alpha Clause” for European aroma hops

The “alpha clause”, drafted in 2003 by German breweries and hop suppliers, went into effect for the first time since its inception for the 2006 hop harvest. The mean alpha acid content of almost all aroma varieties from the 2006 harvest was more than 15 % below the ten-year average. This article discusses the function of this clause on the basis of the experience gained from the last hop harvest.

Assimilation technology as a basis for optimum yeast management

Yeast management in a brewery comprises the processes of yeast culturing in the laboratory, yeast propagation, transfer to the plant, and working with cropped yeast. Working with cropped yeast encompasses the time of yeast harvest, yeast handling proper after harvesting, storage and re-pitching. However, yeast propagation is the core of a yeast management system. In this article, the authors report on ten years’ experience in commercial operations with assimilation technology.

Is there a demand for new winter malting barley varieties?

Winter barley has a higher yield and is therefore of economical interest for farmers and the malt industry. However, in Germany only an area of approximately 30 000 ha exists for the cultivation of winter malting barley. One reason for this is the malting quality of winter barley which is

Subjet wort boiling – physical phenomena and technology during heating and boiling phase

Observations of the classical system in commercial operations at the usual starting temperatures of about 71°C demonstrate that quite severe pulsations sometimes occur during the heating phase. This leads to thermal damage in wort and to mechanical damage in equipment. Possible solutions to eliminate pulsation hitherto include

Methods of recovering barm beer from excess yeast

Development of suitable recovery plants in recent years was mainly influenced by stricter quality standards implemented by brewers. In this paper, the authors present the pros and cons of various separation techniques and describe the underlying principles. Determination of yield has proven itself in breweries as an indication of economical viability.

Reducing waste water in water treatment by means of reverse osmosis

Reverse osmosis plants have become widespread for water treatment in the beverage industry, due to their improved technical performance, flexibility and operation. But high waste water costs can be reduced. This article analyses operating costs – also compared to capital costs – and describes a process that has been implemented and is suitable for operating reverse osmosis with approximately the same yield as full demineralisation or softening.

Thinking outside-of-the-box reduces operational costs

Breweries are seeing an increasing amount of pressure put on prices and have to take a critical look at their costs. This is difficult because marketing costs are increasing, it appears to be almost impossible to reduce the process costs and environmental regulations are becoming increasingly stricter. However, the end user wishes to enjoy an excellent beer for a reasonable price and, for this reason, breweries must find clever cost savings. Haffmans BV in Venlo/NL has developed three concepts for reducing costs through the use of CO2 recovery technology. The approach presented here has a cost savings potential of up to 60%.

Ion exchangers and their use from a qualitative, commercial and ecological point of view

Ion exchange plants remain state-of-the-art in breweries and soft drinks plants, despite increasing competition from membrane technology. They have the advantage of fast response times and can be easily automated. The following paper describes the most appropriate functional principle for each operation so as to arrive at a customised solution.

Halewood: Perfect CO2 measurement without moving parts and service down time

Lambrini and Red Square are typical representatives of so-called ready to drink beverages. In Germany however, these beverage types had a clear drop in sales due to a compulsory tax, but in the rest of Europe, the fruity sweet, alcoholic mixtures (on average approximately 5% vol. alcohol, thus as much as beer) made of lemonade, spirits and several ingredients, are very popular.

The forerunner and trigger for this wave of "premixes", "PPS" (pre-packed spirits) or "RTD" (ready to drink) was England exactly ten years ago - and more specifically: Halewood Ltd. from Liverpool. The two most important brands are "Lambrini" and "Red Square" which are being sold worldwide in 31 countries.Thiedig + Co., Berlin. with an assured measuring quality, robustness and simplicity of use. ...