The first low-energy brewery in Austria
Energy-conscious brewing | Energy efficient practices in microbreweries and brewpubs reach a limit very rapidly due to the small volumes they produce. After a batch is brewed, a volume of hot brewing liquor correspondent to that of the cast-out wort is generated through the process of wort chilling, for which there is no practical use. This is where the principles of low-energy brewing can be applied. The brewing equipment is heated using a buffer tank filled with hot water from the heating system, and at the end of the brewing process, all of the thermal energy is returned to the heating system, where it can be utilized for other heating purposes.
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