Techniques and problems of hop dosing in modern brewery plants.
Difficulties in handling the charge and dosage of hops and hop products limit the degree to which breweries can be automated. Methods of storing and processing whole hops, of handling packaged hop products before addition and for removing spent hops are reviewed and the problems involved discussed. Equipment used for handling and dosing in conventional and high temperature wort boiling, or continuous wort boiling systems, is described and processes illustrated with schematic flow diagrams.
Keywords : brewery dosage hops method problem