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Technical information Cold storage Beer and brewing

Beer and brewing

Manufacture of beer and cider requires fermentation sugary liquid under the action of yeast, cooling, filtration, clarification, and store the resulting alcohol-water mixture. The starting mixture for beer warm infusion based on grains, sugar, and flavorings. This " wort " leaves hot brewing process and is cooled to the desired temperature brewing - about 10C lagers and 20C for traditional liqueurs. It was originally carried out with Baudelot coolers, but now plate heat exchangers are used, mainly, with chilled water as the heat carrier.

The fermentation process gives off heat, and tanks, may need to be cooled with heat exchanger, jackets, or cooling " cellar", in which tanks are located. After the fermentation, a lot of beer now pasteurized, in the same way as milk. Beer then cooled to just above zero, filter and left 'age'. Before the final bottling or kegging canning he undergoes subtle filtering to increase clarity.

Refrigeration equipment necessary for refrigerating chambers and provide chilled water for plate heat exchangers.

"Cellars " very wet areas, and refrigeration plants should be designed to maintain low humidity as possible, to help preserve the structure of the building.

Beer at the point of sale is traditionally stored in the cellars to keep them cool. Beer in kegs or transferred in bulk tanks. Refrigeration these places usually Packed with beer cellar coolers (see Fig. 16.8) , and this is something akin to split-system air conditioners. Bulk tanks, perhaps, built-in refrigeration units. Drinks such as beer, which is usually drunk colder than other varieties of beer, walked through a chilled water, bath or double-pipe heat exchanger for final cooling.

Bottled beer and other drinks are stored on cooled trays or bottle cabinets, including cooling base tray and an integrated cooling system.

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