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2017 Master Brewers Conference
4. The transformation of old tradition—A novel brewhouse concept

Tobias Becher, Ziemann Holvrieka GmbH, Ludwigsburg, Germany

Coauthor(s): Konstantin Ziller, Ziemann Holvrieka GmbH, Ludwigsburg, Germany; Klaus Wasmuht, Ziemann Holvrieka GmbH, Ludwigsburg, Germany

Brewhouse Operations I
Thursday, October 12
9:45–11:30 a.m.

Prior art brewhouse designs are based on traditional brewing methods and seem to be exhausted in terms of yield and wort quality. The design of the new concept, which is introduced, includes the assessment of the conventional process steps: milling, mashing, lautering, wort boiling, and hot break removal. These single steps were divided into process segments and analyzed in detail. The resolved segment tasks were recomposed to a new process design. The interdependence between the individual processes has been found, tested, and proven by using an industrial-scale pilot plant. The core of the pilot installation is a novel mash filtration system, which allows a continuous processing and produces transformed material flows, exemplary resulting in a higher hop yield and a better yeast propagation. The novel brewhouse concept is a revolutionary approach. It allows time savings of 30% per brew. Further positive impacts on downstream process efficiency and beer quality will be presented.

Tobias Becher graduated as diploma engineer of brewing science and beverage technology in 2001 at the Technical University of Munich in Freising-Weihenstephan, Germany. He made an apprenticeship as brewer and maltster before and worked afterwards as process engineer for beer filtration systems. Later he worked as technical consultant especially for environmental issues in the German brewing sector. Since 2005 he has been employed by Ziemann, supplier of brewery equipment, as an expert for process engineering and brewing technology. Today he is head of research and development within the Process Technology Division at Ziemann Holvrieka GmbH in Ludwigsburg, Germany.

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