Presenter: Henri Fischer, Krones Inc., Franklin, WI
Coauthor: Fred Scheer, Krones Inc., Franklin, WI
Water quality is one of the single most important factors for
beverages. Making up over 80% of the product itself and
having contact with the product during processing, there is an
increasing focus on the microbiological quality of the water
used in product processing. Since there is a formation of
unwanted by-products when using chlorine as a disinfectant,
one modern philosophy is a chlorine-free process.
Henri Fischer, brewmaster, has been the product manager
of Process Technology at Krones, Inc., Franklin, WI, since
2013. Henri was team manager of the Process Technology
2 Division at Krones AG, Germany, until 2012. He worked
in the Technology Department of Steinecker, Germany, until
2006. Henri conducted his brewmaster studies at TUM
Weihenstephan and Doemens Academy, Germany, finishing in
2003. He completed brewer and maltster training and was a
brewer in a German brewery (Freiberger Brauhaus AG) from
1993 to 1998.
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