Brewing liquor: Quality and treatment – Part 2
The widespread good reputation of Bavarian beer goes right back to the Bavarian Purity Law of 1516. This was one of the first ordinances relating to quality in the food area. In terms of quantity, brewing liquor is the most important raw material in beer production. Water components – depending on type and composition – have a crucial influence on the resulting beer type. This also applies to König Ludwig Schlossbrauerei Kaltenberg. The brewery has installed a complete reverse osmosis system, ensuring consistent brewing liquor quality, based on information presented in Part 1 of this article series (BRAUWELT International no. 1, 2014, pp. 30-41). The compact system replacing existing units is essentially more manageable, its design is simpler and it uses less energy and is more environmentally compatible.
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