Cold Process in a Brewery

Cooling

The wort is pumped from the whirlpool vessel through a plate heat exchanger where it is cooled to an appropriate fermentation temperature.

Fermentation and Cooling 

The wort is pumped into a cleaned and sanitized fermenter. Yeast is added and the process of fermentation begins. The yeast consumes the sugar in the wort and produces alcohol and carbon dioxide. After fermentation, additional hops or spices can be added depending on the style being produced. The beer is then conditioned at 32 degrees Fahrenheit for a minimum of three days. Certain styles of beer are held at this temperature for up to four weeks.

Filtration

The beer is sent to our filter which removes yeast and other solid particles such as hops. As the beer leaves the filter it is carbonated and sent to a brite beer tank.

Packaging

From the brite beer tank the beer is sent to our bottling line or our kegging line where it is packaged and ready for your enjoyment

Hot Process in a Brewery

Milling

Base grains are conveyed through an auger to the grain mill. Specialty grains are added by hand. Grains are selected depending on the beer style. The grains are cracked open by the mill to allow extraction of flavors, colors, and sugars.

Mashing

grains move through the mill, into the grist hopper, and are transferred via flex auger to the mash tun. hot water is added at specific temperatures to convert the starches in the barly into simpler sugars. 

Lautering 

After a short rest period, the liquid solution known as wort, needs to be seperated from the solid grains in the mash tun. Hot water is sprayed over the grain to help ercover all of the sugars. The wort is pumped to the boil kettle. 

Boiling 

The wort is brought to a roiling boil. Boil temperature at our elevation is 200 degrees Fahrenheit. Hops are added to the boil for bitterness, flavor and aroma. The boil lasts 90 minutes. 

Whirlpool

After the boil ends, the wort is pumped into a whirlpool vessel where it is spun at a high rate of speed. Solid materials such as hops collect in the center of the whirlpool allowing for a wort transfer that is free of solids through our heat exchanger. 

Verder advises you to use hygienic pumps on the warm side to meet the highest requirements for food safety. 

Applications in a Hot Process

1. Maize

2. Filter wort

3. Cooking wort

4. Cooling

Which pumps are suitable? 

Advantages:

More hygienic and more resistant
Lower energy costs and water consumption
Less downtime
Better NPSH value
Low shear & no product damage 

Application

10. CIP 

Which pumps are suitable? 

Packo CRP Serie

Advantages:

More hygienic 
Can process air
Quieter and less energy 
Maintenance free