S. KAPPLER (1), H. Nerb (1); (1) Esau & Hueber GmbH, Schrobenhausen, Germany
Brewhouse Operations I
Thursday, October 8
Within the booming craft brewing market, many breweries run out of capacity, especially in the brewhouse. Increasing capacity is mostly achieved by replacing the existing brewhouse with a new one. To reduce investment costs many breweries settle for low priced and, therefore, low quality equipment; however, this strategy usually leads to very high life-cycle costs. In many cases, an investment in brewhouse expansion and/or upgrade is sufficient to break the bottleneck. Although this is often not even taken into consideration or not realized in a technically and technologically reasonable way. This presentation provides an overview of different strategies to increase the capacity of an existing brewhouse. Based on examples of successfully implemented brewhouse expansions and upgrades, the audience is taken through the requirements and possibilities. Examples of common cases of disengineering, which can be found in breweries, are also presented. Last, but not least, possible upgrades in automation, which help to increase capacity, are introduced.
Sebastian Kappler received a Dipl.-Ing. degree in brewing and beverage technology from Technische Universitaet Muenchen in 2008. He began his employment with the Augustiner-Wagner brewery in Munich as an apprentice to a brewer and maltster in 2000. After achieving the position of assistant, he started his studies in brewing science at the Technische Universitaet Muenchen. Since 2008 he has been working as a scientific employee at the Chair for Brewing and Beverage Technology in Weihenstephan. The topic for his doctoral thesis was the evaluation of the factors affecting the yield of isohumulones during preparation of wort. Since 2013 Sebastian has been working as a sales and design engineer at Esau & Hueber.