IMPROVE THE PROCESS W
INNOVATION IN THE FIELD OF BREWHOUSE TECHNOLOGY IS HELPING BREWERIES ACROSS EUROPE TAKE THEIR OPERATION TO THE NEXT LEVEL. IN THIS ARTICLE, DR.-ING. VERENA BLOMENHOFE LOOKS AT HOW ZIEMANN SYSTEMS ARE BEING LEVERAGED BY TWO GERMAN BREWERIES TO IMPROVE THE EFFICIENCIES AND EFFECTIVENESS OF THE BREWING PROCESS.
ith Omnium, the
founding years of Ziemann. Comparable
brewhouse tasks
to a piano on which only eight notes were
are divided into
to be played, but now the entire instru-
subprocesses,
ment can be used.
which are treated
Never before has it been possible to
individually and, by subsequently com-
process such a high proportion of raw
bining partial flows, finally completed in
materials in a lautering system. Nessie
an optimal way.
paves the way for the elimination of the
As a result, significantly shorter process
time-limiting process step of lautering.
times and higher raw material yields can
The mash transfer time corresponds
be achieved. The process has a positive
to the lautering time and the lautering
impact on the quality parameters of the
is basically a transfer step of the wort
wort. In addition, the fermentation can
boiling and can therefore be carried out
be accelerated, leading to increased
continuously.
brewhouse and cellar capacities.
With Nessie by Ziemann, the identi-
As part of the development of Omnium,
cal plant can process strongly varying
the brewhouse tasks were divided into
original extract contents (up to 32 °P),
their respective subprocesses and were
depending on the variety, as well as
improved individually.
different starch sources or smallest batch
Finally, these subprocesses were
sizes. With the effective counterflow
reunited at the optimum time to an
extraction, Nessie always achieves high
overall solution. This innovative brewing
yields with the usual sparging water
process is based on the principle of an
quantities of 2.5 to 3.5 l/kg malt.
advantageous combination of individu-
Process times can be reduced by up to
ally improved subprocesses. The core
30 %. The spent grains are discharged
component and centrepiece of Omnium
continuously after passing the fourth
is Nessie.
module with a residual moisture of < 78 %. Overall, the system produces more
It allows almost any batch size and al-
particle-rich and more turbid worts due
most complete freedom in the type and
to the dynamic filtration principle, the
composition of the malt mixture.
viscosity of which plays no role for the
It is not just about the recipes. While
separation.
the classic brewery must rely on special
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barley that has been bred for optimal
The separate vessel Aladin by Ziemann
usability in current brewhouses, all types
succeeds in extracting partial worts for
of grain can be used in the Omnium
an optimized malt utilization. Between
brewhouse â&#x20AC;&#x201C; as it was the case in the
one and two percent of the lautering
BREWERS JOURNAL EUROPE
