Comparison of Different
Wort-boiling Systems and the Quality of Their Worts and
Resulting Beers
MBAA TQ doi:10.1094/TQ-46-4-1012-01 |
VIEW ARTICLE
Dr. Udo Kattein and Dr. Markus
Herrmann. Technical University of Munich at Weihenstephan.
Abstract
The brewhouse is the major energy consumer in the
brewery. In response to increasing energy costs and in light of the two
energy crises experienced in the second half of the last century, much
effort has been put into developing new technologies to reduce the brew
kettle evaporation rate and, thereby, the input of energy during the
wort-boiling process. Brewhouse suppliers have put much work into efforts
to develop new plants and techniques for wort treatments that are less
energy intensive. In many cases, however, these new plants and techniques,
while capable of saving energy, have not produced wort of the desired
quality. It has taken a very long time, with many refinements in
techniques and parameter settings, to produce worts and beers that have
high quality and consumer acceptability. This paper provides an overview
of the development of wort-boiling systems and the ability of some
selected plants to produce high-quality worts and beers.
Keywords: energy savings, kettle evaporation,
wort boiling
S�ntesis
La casa de cocimiento es el mayor consumidor de
energ�a en una cervecer�a. Como respuesta a los aumentos en los costos de
energ�a, y en vista de las dos crisis energ�ticas de la �ltima mitad del
siglo pasado, se han hecho muchos esfuerzos para reducir la tasa de
evaporaci�n en la paila de cocci�n para as� reducir el consumo de energ�a
en este proceso. Los suplidores de equipos de cocimiento cervecero han
desarrollado nuevas plantas y t�cnicas para tratar el mosto con menos
energ�a. En muchos casos, aunque hayan reducido el consumo de energ�a sus
modificaciones no produc�an mosto de la calidad deseada. Ha tomado
much�simo tiempo, refinando las t�cnicas y ajustando los par�metros, para
producir mosto y cerveza de alta calidad y alta aceptaci�n por parte del
p�blico. Aqu� se repasa el desarrollo de sistemas de cocci�n de mosto en
los �ltimos tiempos destacando algunos equipos que producen mosto y
cerveza de alta calidad.
Palabras
claves: ahorro de energ�a, evaporaci�n en la paila,
hervor del mosto
