Buchkapitel
Continuous Beer Production


Details zur Publikation
Autorenliste: Strobl M.
Auflage: 1
Jahr der Veröffentlichung: 2019
Buchtitel: New Advances on Fermentation Processes
Herausgeber*in: R.M. Martínez-Espinosa
Verlag: INTECHOPEN LIMITED
Ort: London
DOI: 10.5772/intechopen.86929
Sprachen: Englisch

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.