Whole grain conditioning for malt
It has already been successfully tested in the laboratory. Now, the first installation in a brewery confirms the advantages of whole grain conditioning also in the field. This process, jointly developed by Buhler and Ziemann and now also patented, allows the brewing capacity to be increased as well as the beer quality to be improved without affecting the inherent taste of the beer. Large and small breweries aiming at reducing their production time and cutting their costs will greatly profit from this new process.
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