Buchkapitel

Continuous Beer Production


Details zur Publikation

AutorenlisteStrobl M.

Auflage1

Jahr der Veröffentlichung2019

BuchtitelNew Advances on Fermentation Processes

Herausgeber*inR.M. Martínez-Espinosa

VerlagINTECHOPEN LIMITED

OrtLondon

DOI10.5772/intechopen.86929

URLhttps://www.intechopen.com/online-first/continuous-beer-production

SprachenEnglisch


Abstract

Abstract

Although the barley and hop harvest is a batch process, the ingredients are storable to a certain extent, so malting and brewing can be performed

continuously. The more expensive machinery and energy are becoming, the more continuous production is becoming e!cient. The advantages are

smaller capacities, less energy consumption and more recuperation. Most filling processes run semi continuously, and energy-consuming processes

like malting can also run continuously around the clock. Disadvantages are necessary bu"ers, microbiological contamination and less flexibility in

producing di"erent types of beer or adjusting the production to seasonal fluctuations. Mistakes and errors increase, even if accuracy and in-line

sensors help to keep quality stable for some time. This article discusses benefits and limits of continuous technology.