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Comparison of Different Wort-boiling Systems and the Quality of Their Worts and Resulting Beers

MBAA TQ doi:10.1094/TQ-46-4-1012-01  |  VIEW ARTICLE

Dr. Udo Kattein and Dr. Markus Herrmann. Technical University of Munich at Weihenstephan.

Abstract
The brewhouse is the major energy consumer in the brewery. In response to increasing energy costs and in light of the two energy crises experienced in the second half of the last century, much effort has been put into developing new technologies to reduce the brew kettle evaporation rate and, thereby, the input of energy during the wort-boiling process. Brewhouse suppliers have put much work into efforts to develop new plants and techniques for wort treatments that are less energy intensive. In many cases, however, these new plants and techniques, while capable of saving energy, have not produced wort of the desired quality. It has taken a very long time, with many refinements in techniques and parameter settings, to produce worts and beers that have high quality and consumer acceptability. This paper provides an overview of the development of wort-boiling systems and the ability of some selected plants to produce high-quality worts and beers.

Keywords: energy savings, kettle evaporation, wort boiling 

S�ntesis
La casa de cocimiento es el mayor consumidor de energ�a en una cervecer�a. Como respuesta a los aumentos en los costos de energ�a, y en vista de las dos crisis energ�ticas de la �ltima mitad del siglo pasado, se han hecho muchos esfuerzos para reducir la tasa de evaporaci�n en la paila de cocci�n para as� reducir el consumo de energ�a en este proceso. Los suplidores de equipos de cocimiento cervecero han desarrollado nuevas plantas y t�cnicas para tratar el mosto con menos energ�a. En muchos casos, aunque hayan reducido el consumo de energ�a sus modificaciones no produc�an mosto de la calidad deseada. Ha tomado much�simo tiempo, refinando las t�cnicas y ajustando los par�metros, para producir mosto y cerveza de alta calidad y alta aceptaci�n por parte del p�blico. Aqu� se repasa el desarrollo de sistemas de cocci�n de mosto en los �ltimos tiempos destacando algunos equipos que producen mosto y cerveza de alta calidad.

Palabras claves: ahorro de energ�a, evaporaci�n en la paila, hervor del mosto

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