Brewery - Milestones - Brewhouse
1993: Innovation Brewhouse: The thermal vapor compression
One of the most outstanding innovations in October 1993 was the completion of the brewhouse, that uses the principle of "thermal vapor compression". The energy consumption is reduced by 75%. The beer is cocked with "gentle" 100.8 ° C.
The hot vapors which evaporate during cooking the wort, are called plumes. In traditional brewing they escape through the chimney to the outside. This is an enormous amount of energy lost, and the residents are annoyed with unpleasant odors.
Mr Fischer who was leading the development of the system, mad shure the plumes were completely eliminated and the energy contained in the vapors is one hundred percent recycled. The vapors no longer escape into the air, but will be inserted in a a steam jet compressor. Such a device pulls the outside steam jet fuel vapors in the diffuser with, in whose exterior pressure and temperature of the vapor plumes may be increased. The so energiegesteigerte mixed steam is then fed a heat exchanger. This will be preceded by an energy exchange between the steam and the wort is circulated in the cycle instead. This provides the spice to the cooking process required energy intake.
Behind this lies the principle of "gentle brewing." The wort is no longer, as in other breweries cooked with 170 ° C, but only with a 100.8 ° C. This means that more ingredients in the wort are preserved durin cooking, since there are no burns at the interface in the heat exchanger is more.
In addition, also significantly reduced environmental impact: energy, gas, emission reduced by 25%!
One of the most outstanding innovations in October 1993 was the completion of the brewhouse, that uses the principle of "thermal vapor compression". The energy consumption is reduced by 75%. The beer is cocked with "gentle" 100.8 ° C.
The hot vapors which evaporate during cooking the wort, are called plumes. In traditional brewing they escape through the chimney to the outside. This is an enormous amount of energy lost, and the residents are annoyed with unpleasant odors.
Mr Fischer who was leading the development of the system, mad shure the plumes were completely eliminated and the energy contained in the vapors is one hundred percent recycled. The vapors no longer escape into the air, but will be inserted in a a steam jet compressor. Such a device pulls the outside steam jet fuel vapors in the diffuser with, in whose exterior pressure and temperature of the vapor plumes may be increased. The so energiegesteigerte mixed steam is then fed a heat exchanger. This will be preceded by an energy exchange between the steam and the wort is circulated in the cycle instead. This provides the spice to the cooking process required energy intake.
Behind this lies the principle of "gentle brewing." The wort is no longer, as in other breweries cooked with 170 ° C, but only with a 100.8 ° C. This means that more ingredients in the wort are preserved durin cooking, since there are no burns at the interface in the heat exchanger is more.
In addition, also significantly reduced environmental impact: energy, gas, emission reduced by 25%!
Our state-of-the-art brewhouse
in