Brewing involves in fact a series of thermal processes, quite complex and very interesting. Tempco has a long expertise in this field, with several applications deployed in the past and also a production on our own, and still today we have a brewery partner that produces a special beer that we gift our clients or employ in marketing campaigns. In particular, plate heat exchangers have a crucial role in brewing employed for the cooling of the wort before it enters the fermentation step.

Depending on the kind of yeast and the type of beer we want to produce, wort have to be cooled at different temperature levels. There are indeed high fermentation beers and low fermentation beers. For wort cooling at the proper temperature required, plate heat exchangers are employed, and then wort is stored and maintained at the right temperature inside the fermenting tanks.

Small breweries, craft brewing and also home-brewing often employ small copper brazed plate heat exchangers, which is not the most suitable solution in terms of sanitizing. Brazed plate exchangers are indeed a monobloc, single-piece units, that cannot be opened for a proper cleaning. At the end of each single brewing process it is then necessary a good flushing of the exchanger, ensuring that every leftover is removed, otherwise it can contaminate the next brewing cycle.

In industrial beer production, wort cooling is achieved using gasketed plate heat exchangers that can be inspected, opened and properly cleaned and washed. Depending on the type of beer and the fermentation temperature level required, on the secondary circuit of the exchanger can be employed chiller water, very cold water for low fermentation beers, or main water and tower water, in case of high fermentation beers.

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L'articolo Plate heat exchangers and brewing, beer and thermal energy proviene da Tempco Blog.

Today start a new project coming from the idea of Tempco to mash its expertise in temperature’s management in a wide range of production processes along with the oldest tradition in brewing…a new italian craft beer.

YourBeer Tempco

Your Beer 4Xmas is a 1.0 version of the Your Beer project, a special seasonal beer intended for this Xmas 2013 and to start in a sparkling and special way the New Year 2014: a beer mixing three different kind of malts, enriched with the perfumes of bitter orange peel and coriander, to obtain a unique and unmistakable fruity fragrance.

In this blog in the following months you will find news about brewing, stories about beer history and production, but also updates from Your Beer project…
We are planning lots of surprises and new projects, new tastes and emotions… also thanks to your own contribution!

Merry Xmas 2013 and Happy New 2014 to you all!

Sparkling and Happy Moments from Your Beer!

L'articolo Sparkling wishes proviene da Tempco Blog.

Yet the thought of a nice cold beer, served in a glass with a lot of condensation and froth, always puts me in a good mood.

While I imagine the aroma of a good Christmas Saison, I wonder about the production processes that hide behind the amber colour of this drink.

Yes… because for insiders these are all well-known facts but for those who drink beer without asking too many questions, this information is not commonplace.

The production of beer in fact features several thermal cycles:

• crushing
• sparging
• boiling
• cooling
• fermentation
• bottling

These are the typical cycles which are used in the production of beer. The production of “industrial” beer includes some additional steps, especially due to the need for a product for large-scale distribution, with a more dilated consumption time:

• filtration
• pasteurisation
• carbonation

Each of these steps always takes place at a controlled temperature…

It would take too long to describe all the various steps involved in the production of beer in this post, especially since each of these steps would deserve a special and detailed discussion in relation to the thermal cycle it is involved in.

I would like to focus on one particular step, with the plan for a series of posts which will elaborate on the various steps. In this case, I would like to show you a couple of images related to the fermentation of beer wort, which may occur at different temperatures.

There are in fact high or low fermentation beers, high or low referring to the temperature at which the yeast “works” thus fermenting the wort and transforming it into beer.

High fermentation beers require temperatures ranging from 18 to 23°C, while low fermentation beers need to “work” at 4-10°C (values ​​that depend on the type of yeast).

Obviously to avoid affecting all areas where fermenters are installed (or positioned in the case of small craft breweries, models with outer jackets are created to circulate water to maintain the desired temperature.

TCOIL exchangers with their particular flexibility, are perfectly suited to this type of application.

As we shall see shortly, their use in this area is very important and well-established.

L'articolo Beer production and thermal energy proviene da Tempco Blog.