The unique taste and fresh flavor of fresh beer attract many consumers. In addition to having certain brewing techniques, the quality of fresh beer is crucial when choosing fresh beer brouwapparatuur. This guide details the equipment required for fresh brewing to help beginners and enthusiasts better understand the brewing industry.
Fresh beer, also known as “draft beer” or “fresh beer”, is a type of beer that has not been brewed at high temperatures or stored for a long time. It is usually consumed shortly after brewing. Compared with traditional industrial beer, fresh beer has the following characteristics:
- Rich taste: Draft beer is usually more mellow and has a richer taste after a short time of brewing.
- Low alcohol content: Many fresh beers have a relatively low alcohol content, which makes them suitable for drinking on various occasions.
- Natural ingredients: Fresh beer usually uses natural raw materials, without adding preservatives, and maintains the original flavor of malt, hops, water, and yeast.
- Diverse flavors: Due to the fresh raw materials used, the flavor of fresh beer is often very diverse, which will be affected by seasonal changes, differences in the materials used, and other factors.
- Brewing method: Most fresh beers are produced by small breweries or craft breweries, and most of them use traditional hand-brewing processes, so they are usually more personalized in terms of taste and texture.
- Local circulation: Because the shelf life of fresh beer is relatively short, it is usually sold in limited quantities, mainly in the local market.
Overview of draft beer brewing equipment
In the production process of fresh beer, multiple steps are involved, and each step requires special equipment. The entire brewing process can be divided into several stages: raw material preparation, mash, fermentation, filtration, bottling, and storage. Each stage has corresponding equipment, which is equipped to achieve an efficient and hygienic brewing process.
Crushing Equipment
Making fresh beer. The first step is to prepare raw materials, mainly malt, hops, and water. In this step, the equipment is very important. Through the crushing equipment, the malt can be crushed into suitable particles. The purpose of the process is to increase the shape of the malt so that the subsequent mash process can be smoother. Common crushing equipment includes single-roll crusher and double-roll crusher. Single-roll crushers are suitable for small wineries, while double-roll crushers are suitable for large-scale economies.
Schoonmaakspullen
Cleaning is also a step that cannot be ignored. Cleaning equipment generally adopts a combination of water flushing or cleaning brushes to ensure that the malt raw materials and other raw materials do not need to be replaced and cleaned before use.
Mash pot
mash is one of the core steps in fresh beer brewing, and the warehouse is converted into fermentable sugar. The mash pot is a special equipment for this step, usually made of stainless steel, which is easy to clean and maintain.
The working principle of the mash pot is to mix and crush the malt with hot water, and the appropriate temperature and time make it react to form bud juice. In this process, temperature control is crucial, and different temperatures will affect the mash efficiency and final characteristics.
Kookpot
According to the formula of the wort, the saccharified wort needs to be boiled to kill bacteria and have the aroma of Irish wine. The boiling pot is usually equipped with a powerful heating system and a stirring device to ensure uniform temperature in the pot and accelerate the boiling process.During the boiling process, hops will be added. Hops not only provide bitterness but also provide the chemical aroma and stability of beer. Therefore, the design of the boiling pot usually takes into account the function of convenient beer addition.
Koeler
The boiled wort needs to be cooled quickly to facilitate the subsequent fermentation process. The equipment is a device to achieve this purpose, usually a plate cooler or a tube cooler. The working principle of the cooler is to quickly reduce the wort temperature to the lowest fermentation temperature through the heat exchange of cold and hot water.
Gistingstanks
De fermentatietank is one of the last key equipment in fresh beer brewing. After brewing, the wort is transferred to the fermentation tank where the sugar is converted into alcohol. The material of the fermentation tank is generally stainless steel to facilitate cleaning and ensure hygiene. The fermentation tank design ensures the determination of pressure and temperature, so it is usually equipped with a control system and pressure gauge. Barrels are a common choice, but brewers prefer stainless steel fermentation tanks because they are efficient and easy to handle yeast sediment.
Filtratie apparatuur
After the fermentation is over, there may be wastewater and other suspended matter left in the beer, which needs to be treated by filtration equipment. The filter uses different types of filters to effectively remove wastewater and ensure the wastewater and transparency of the beer.
Core Brewing Equipment:
|
Type |
Functie |
|
Waterkoker |
Heating mash and boiling wort |
|
Mashtun |
Steeping grains in hot water for sugar extraction |
|
Hot Liquor Tank |
Heating brewing water |
|
Wortkoeler |
Quick cooling boiled wort before fermentation |
|
Vergister |
Fermenting wort into beer |
|
Luchtsluis |
Allows CO2 out while keeping airborne infections out |
|
Flessenemmer |
Mixing beer with priming sugar before bottling |
|
Flessen |
Store carbonated beer |
|
Vaten |
Serve draft beer |
|
Racking Equipment |
Transferring beer between vessels |
|
Thermometer |
Monitoring mash and boil temperatures |
|
Hydrometer |
Measuring beer’s specific gravity |
|
Ontsmettingsmiddel |
Apparatuur reinigen en ontsmetten |
Draft beer brewing process
- Disinfection: To minimize beer spoilage and unpleasant flavors, you must thoroughly clean and sanitize your workspace before starting brewing.
- Mash: The term “mashing” describes the process by which enzymes in grains convert complex starches into sugars, which can be converted into alcohol. The grains are soaked in hot water for one hour in a “mash tun,” typically between 149°F and 154°F (or 65°C and 68°C). After the grains are thoroughly mashed, “rinse” them with fresh warm water to extract all the sugars.
- Boiling: This process will concentrate, sterilize, and significantly change the final wort composition, thereby affecting the flavor, body, and mouthfeel of the finished beer. Delicious hops are also added here.
- Cooling: The wort is very hot after boiling and needs to be cooled before adding yeast and then the fermentation process begins. A heat exchanger delivers the clarified wort to the fermenter. The wort cools rapidly as it flows through the heat exchanger, depending on the type of beer being brewed.
- Fermentation: Yeast converts maltose into alcohol and carbon dioxide. When the maltose fermentation is complete, the yeast sinks and clumps together. Draft beer can be top-fermented or bottom-fermented, depending on the yeast used and how the wort is prepared.
- Bottling: Bottles must be sterilized and cleaned, and after bottling, keep each bottle of beer in a cool, dark place for at least two weeks.
How to choose fresh beer brewing equipment?
- Clearly define the purpose and scale of brewing: Different needs will determine the type and specifications of the equipment. Small-scale home brewing equipment is usually small in size, simple to operate, and relatively affordable, while commercial use requires larger and more professional equipment to meet production needs.
- Temperature control: Different yeast strains require specific fermentation temperatures to brew authentic beer. Technologies such as temperature-controlled fermentation chambers heating strips or swamp coolers can be used to maintain the ideal temperature.
- Equipment material: The material of beer brewing equipment is directly related to the quality of beer and the service life of the equipment. Stainless steel has the advantages of corrosion resistance, easy cleaning, and high strength. It is the most common material for beer brewing equipment on the market.
- Accuracy and consistency: From mashtemperature to fermentation conditions, accuracy is important at every stage of brewing. Look for equipment with built-in thermometers, instruments, and precision valves.
- Automation and control: The control system can manage the brewing process to ensure quality and consistency. You can choose manual, semi-automatic, or automatic control systems.
- Brand and after-sales service: Choosing a well-known brand of beer brewing equipment can ensure the quality and performance of the equipment. You should also understand the after-sales service, such as equipment installation, commissioning, maintenance, etc. Good after-sales service can solve problems with the equipment promptly.
FAQ
What is fresh beer?
Fresh beer refers to fresh beer that has just been brewed, usually without long-term storage or maturation, so the flavor will be richer and the taste will be fresher.
Hoe lang duurt het om bier te brouwen?
The specific time frame may vary depending on the type of beer and the brewing method. For example, some beers (such as lager) may take several weeks to ferment and condition, while other beers (such as malt beer) may only take a week to drink.
How to choose the capacity of brewing equipment?
The capacity of the equipment should be selected according to the expected production volume. For example, if you plan to produce 100 liters of beer per day, you need to choose a mash tun and fermentation tank that are suitable for this output.
What material should be selected for brewing equipment?
It is recommended to choose equipment made of stainless steel, because stainless steel is corrosion-resistant and easy to clean, and can maintain good hygiene conditions.