Beer production

Here you can find process-based measurement technology for the plants within your brewery. Using detailed illustrations and descriptions, we show how sensor and automation solutions for mash tuns, lauter tuns, wort boilers, wort coolers, as well as fermentation and storage tanks can be realized. Find out how sensors, controllers, and automation systems help make the entire brewing process more reliable, efficient, and sustainable.

Mash tun

3 Solutions

When creating the mash in the mash tun, precise temperature measurement and control is crucial. Here, the malt-water mixture undergoes a defined temperature-time program so that the starch in the malt is broken down into sugar. Highly precise control of the temperature enables a high yield of sugar in the process.

Lauter tun

2 Solutions

During the lautering process, the husks of the malt, the spent grain, are separated from the wort. Here, the spent grain acts as a filter. The mash is pumped and recirculated in the circuit until a filtration layer has formed from the husks. The agitator is controlled using the pressure differential so that the filtration is efficient.

Wort boiler

3 Solutions

Boiling the wort extracts aromatic components from the hops. At the same time, any components that could result in a bad taste in the beer are evaporated. This frees the wort from other substances in the lees that denature and separate at high temperatures. The positive side effect of boiling the wort is that the wort is sterilized.

Wort cooler

4 Solutions

After clarification in the whirlpool or through filtration, the wort must be cooled down to fermenting temperature as fast as possible. Here the parameters of time and temperature are also extremely important. The rate of flow of the wort is controlled by the wort temperature. The warmer the wort, the more slowly it flows through the cooler.

Fermenting and storage tank

3 Solutions

During fermenting, the wort is mixed with a certain amount of yeast cells. At the beginning of the fermenting process, the yeast is aerated well and subsequently fermented at a temperature that is optimum for the yeast. During subsequent storage, the yeast is harvested and the green beer is stored at a particular temperature and for a defined period depending on the type of beer.

CIP plant

4 Solutions

CIP (Cleaning in Place) is the standard cleaning process in the brewing industry. The precise combination of factors such as chemicals, temperature, mechanical equipment, and time makes the cleaning a reproducible process. The monitoring of the temperature, concentration of chemicals, and the water quality of the return flow in particular, ensures clean and germ-free machines and plants.