Kvasny Prum. 1972; 18(5): 98-99 | DOI: 10.18832/kp1972006

Experince with fermentation in pressure tanks.Peer-reviewed article

W. BLEY

The article deals with the pressure fermentation method introduced at Rosenbrauerei brewery at Pössneck in GDR. Thoroughly clarified wort inoculated with a higher dose of yeast starter is fermented in pressure tanks at 10°Cand 0,8 kp/cm² . The fermentation process lasts 5 days and is followed by a6-day [at least] ripening period at low temperature i.e. 0-2°C during which the pressure is gradually reduced to permit evaporation of volatile compounds giving the beer the taste and flavor of new beer. To brew good beer it is necessary to adhere strictly to the prescribed technology and to put the process under the control of experienced personnel. The beer has the same composition and taste as beer brewed in conventional way, only the percentage of CO₂ is slightly higher and beer has therefore very fine, brisk taste.
(In Czech, English summary only)

Keywords: brewery, pressure tanks, fermentation

Published: May 1, 1972