Kvasny Prum. 1967; 13(1): 3-10 | DOI: 10.18832/kp1967001

High temperatures and high pressures applied in a laboratory plant for continuous brewing.Peer-reviewed article

V. KAREL, T. LEJSEK

The authors have designed and built on a laboratory scale a pilot line for continuous wort brewing the specific feature of the developed process being the application of temperature and pressure impacts. The extraction of components from malt during the mashing process has the form of infusion intensified by the effect of high pressure. The combined action of pressure and temperature impacts gives the wort its optimum composition and eliminates brewing after the wort has been hopped. The fermentation process was quite regular and the quality of beer was good both from organoleptic and analytic points of view.
(In Czech, English summary only)

Keywords: temperature, pressure, continuos brewing, sweet wort

Published: January 1, 1967