Page 33 - ITAtube Journal 1 2019

Technical Papers
only a few. There is no question about it, the economic potential of the craft beer movement has just begun to unfold.
Expanding breweries
Seen soberly, the classical brewer- ies still continue to have a grip on the market. The Paulaner brewery, for example, is expanding, and after moving to Langwied, the 4.4-acre site will offer enough space for new buildings.
For old-established breweries, the profitability of sites also is an important argument for change. Carlsberg sees a case for change for its Holsten brewery, in Hamburg. The traditional location in Altona had meanwhile become too small and wasn’t up-to-date anymore. Time for a change. Modern pro- duction and logistics facilities will increase economic efficiency. At the old site, loading trucks wasn’t allowed at night, due to noise emissions regulations pro- tecting local residents. From early 2019, around 1 million hectolitres of beer will be produced at the new location, measuring around 67,000 square metres.
Hygienic processes
Needless to say, beer isn’t a mod- ern-day invention. In Ancient Egypt, beer was already being brewed. Simple means were employed back then, while today beer of the highest quality is brewed, using modern hygienic processes. Various machines and materials are required to produce beer, not only knowledge of the art of brewing. In Germany, beer is produced according to the Rein- heitsgebot (German purity law), the oldest food law. As such, the main focus for valves is onhygiene.
Valves are used in numerous positions of the brewing process
– from the brewhouse to the fermenting cellar to filling. In numerous process steps beer is won from water, barley, hops and yeast. “The soluble, filtered extract gained from the malt when mashing is heated,” explains the valve manufacturer Gemü. This hot wort is then cooled down. Fermentation is the next impor-
ITAtube Journal No1/February 2019
33