II. COLD BLOCK – DEVICES FOR FERMENTATION & MATURATION
– beer production tanks and other vessels and devices for fermentation and maturation of beer
>> Technology for fermentation and maturation process – general description
II.1. FERMENTATION OF BEER
Fermentation and maturation units BREWORX MODULO are independent mobile blocks with cylindrical-conical tanks, including everything needed for the main fermentation of beer, beer maturation, bottling and dispensing beer. They consist of components :
- 2 pcs or 4 pcs of CCT – isolated by liquid cooled cylindrical-conical tanks
- 2 pcs of the liquid cooling unit with integrated condenser (only FUIC version)
- Elements for measurement and control of temperature and circulation of coolant
- Elements for connecting between coolers and tanks
- Common frame with adjustable legs and the possibility of moving on wheels
The technology of closed fermentation in closed cylindrical-conical fermentation tanks is characteristic for a modern method of brewing. It especially allows the safe production of top-fermented beers but is also used for the production of bottom-fermented beers. The advantage is the possibility of fermentation after pressure which not only speeds up the fermentation process, but allows to manage the entire machine fermentation and maturation process without transferring beer between vessels. The disadvantage is the inability to collect the foam of dead yeast, which has the effect of dissolving into the beer and then makes parasitic bitterness and acidity atypical primarily for bottom-fermented beer.
The style of top fermentation includes all top-fermented beers, usually by yeasts Saccharomyces pastorianus. This includes Ale, Porter, Stout, Altbier, Trappist, and Wheat beers.
We manufacture cylindroconical tanks isolated with 2 to 6 cooling zones , chilled by a coolant. They can be used either only for the main fermentation, or for the main fermentation and subsequent maturation of beer.
The technology of open fermentation in open fermentation vats in the fermentation room is typical mainly for production of bottom-fermented beers. It allows especially convenient collection of foam from the dead yeast in the last stage of the fermentation which is a prerequisite for making a quality bottom fermented beer of traditional taste. Open technology is absolutely unsuitable for the production of top-fermented beer since the access of air to the active yeast surfaced beer tends to result in the contamination by undesirable organisms. The style of bottom-fermenting includes all bottom-fermented beers using the yeasts Saccharomyces uvarum. The majority of world production are bottom-fermented beers, including Czech lager Pilsner. These include, for example, Dortmunder, Beck, Marzen and more beers called lager.
II.2. MATURATION (LAGERING) OF BEER
Maturation beer tanks – we produce the tanks in four variants :
The main fermentation process of the young beer , which intermediate is called green beer , follows the process of the maturation of beer in the maturation tanks (also lager tanks). During this production phase, the beer matures, or saturates with the carbon dioxide, which is formed from the remaining yeast activity. This way the beer acquires the savour. We produce maturation tanks – insulated, liquid cooled, or non-insulated, air cooled. We provide the non-pressurized tanks such as tanks with pressure up to 0.5 bar. We deliver customized maturation tanks, like pressure vessels with pressure up to 3.0 bar, as well.
II.3. PREPARING BEER FOR BOTTLING AND TAPPING
Bright beer tanks – we produce the tanks in four variants :
After completion of the maturation phase of production in maturation vats or cylindrical-conical tanks (depending on the selected fermentation technology) the beer is tapped into the serving tanks. Serving tanks, also called bright beer tanks, and also the beer tanks, are the containers structurally identical to maturation tanks.
Their typical feature is the certification for pressure of 3.0 bar, since their main function, which is filling the transport packaging (kegs or bottles) and draught beer (in the adjacent restaurant), is to keep beer under a higher pressure than is used in maturation tanks. Serving tanks that are manufactured and supplied for our breweries are the same construction as the maturation tanks. It means that any maturation tank can also be used as a service one and vice versa. This solution simplifies and accelerates the process of beer production because it is not necessary to pump beer from storage tanks to service tanks but simply by increasing the pressure in the maturation tank we can change its service in a few seconds without other interventions.
II.4. YEAST MANAGEMENT SYSTEM
Equipment to store and regenerate (washing) brewery yeast for further use. It is made for all size and categories of breweries. We produce insulated or non-insulated variants of yeast storage tanks and regenerators.
The yeast propagation station is a device where the pure culture of brewer’s yeast is multiplied in a sterile wort usually under aseptic conditions. A brewery that owns a propagation station does not need to buy infected yeast and does not depend on its competition, from whom it would otherwise take the yeast.
II.5 DRY HOPPING
Dry hopping is part of the beer production process which is often used in the United Kingdom, Scandinavian, North-American or Australian breweries. The hop is added to the finalized cold beer in beer tank before bottling or directly during the beer tapping process. We offer the Hop Gun – a typical equipment for dry hopping of beer which is used in the most breweries for production of dry-hopperd beer types.