Kvasny Prum. 1965; 11(9): 193-197 | DOI: 10.18832/kp1965026

Water and heat consumption in breweries.Peer-reviewed article

V. VLČEK

The article deals with the ways in which the breweries can reduce their water consumption. By far the greatest part of water is required for cooling the wort. Methods and equipment employed for processing wort determine also the degree to which the brewery in question can utilize its waste heat. One of the important sources of waste heat are vapours from brewhouses. Condensers of modern cooling installations can also save much heat. In the closing paragraph of his article the author calculates what economical effect can bring the method of wort cooling recommended by him as the best one.
(In Czech, English summary only)

Keywords: heat, water, brewery

Published: September 1, 1965