{"id":4568,"date":"2013-12-10T16:01:20","date_gmt":"2013-12-10T14:01:20","guid":{"rendered":"https:\/\/www.tempco.it\/blog\/en\/?p=4568"},"modified":"2013-12-04T18:55:43","modified_gmt":"2013-12-04T16:55:43","slug":"beer-production-and-thermal-energy","status":"publish","type":"post","link":"https:\/\/www.tempco.it\/blog\/en\/4568\/beer-production-and-thermal-energy\/","title":{"rendered":"Beer production and thermal energy"},"content":{"rendered":"<p>It is really cold these days, a taste of the coming winter that reminds us of the coming Christmas.<\/p>\n<p>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.<\/p>\n<p style=\"text-align: center;\">\u00a0<a href=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/iStock_000019724593Large.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4544\" alt=\"yourbeer\" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/iStock_000019724593Large-300x199.jpg\" width=\"450\" height=\"299\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/iStock_000019724593Large-300x199.jpg 300w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/iStock_000019724593Large-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>While I imagine the aroma of a good Christmas Saison, I wonder about the <a href=\"http:\/\/www.tempco.it\/sectors-of-application\/food-and-diary\/\"><b>production processes<\/b><\/a><b> <\/b>that hide behind the amber colour of this drink.<\/p>\n<p>Yes&#8230; 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.<\/p>\n<p><!--more--><\/p>\n<p>The production of beer in fact features several thermal cycles:<\/p>\n<ul>\n<li>crushing<\/li>\n<li>sparging<\/li>\n<li>boiling<\/li>\n<li>cooling<\/li>\n<li>fermentation<\/li>\n<li>bottling<\/li>\n<\/ul>\n<p>These are the typical cycles which are used in the production of beer. The production of &#8220;industrial&#8221; beer includes some additional steps, especially due to the need for a product for large-scale distribution, with a more dilated consumption time:<\/p>\n<ul>\n<li>filtration<\/li>\n<li>pasteurisation<\/li>\n<li>carbonation<\/li>\n<\/ul>\n<p>Each of these steps always takes place at a controlled temperature&#8230;<\/p>\n<p align=\"center\"><a href=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/DSCF4396.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4549\" alt=\"Scambiatori a piastre in un birrificio moderno\" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/DSCF4396-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/DSCF4396-300x225.jpg 300w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/DSCF4396.jpg 1000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>There are in fact high or low fermentation beers, high or low referring to the temperature at which the yeast &#8220;works&#8221; thus fermenting the wort and transforming it into beer.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">\u00a0<a href=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/birra.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4541\" alt=\"Fermentatore con camicia di termostatazione\" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/birra-215x300.jpg\" width=\"215\" height=\"300\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/birra-215x300.jpg 215w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/birra.jpg 407w\" sizes=\"auto, (max-width: 215px) 100vw, 215px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/foto-e1385991169968.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4542\" alt=\"Fermentatore a fondo conico per birra artigianale\" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/foto-e1385991169968-225x300.jpg\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/foto-e1385991169968-225x300.jpg 225w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2013\/12\/foto-e1385991169968-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>High fermentation beers require temperatures ranging from 18 to 23\u00b0C, while low fermentation beers need to &#8220;work&#8221; at 4-10\u00b0C (values \u200b\u200bthat depend on the type of yeast).<\/em><\/p>\n<p>Obviously to <strong>avoid affecting all areas<\/strong> where fermenters are installed (or positioned in the case of small craft breweries, <strong>models with outer jackets are created<\/strong> to circulate water to maintain the desired temperature.<\/p>\n<p><a href=\"http:\/\/www.tempco.it\/solutions\/exchangers-heat\/immersion\/\"><b>TCOIL exchangers<\/b><\/a> with their particular flexibility, are perfectly suited to this type of application.<\/p>\n<p>As we shall see shortly, their use in this area is very important and well-established.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It is really cold these days, a taste of the coming winter that reminds us of the coming Christmas. Yet [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[101,61,102],"tags":[],"class_list":["post-4568","post","type-post","status-publish","format-standard","hentry","category-beer","category-energia-termica-en","category-fermentation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beer production and thermal energy - Tempco Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tempco.it\/blog\/en\/4568\/beer-production-and-thermal-energy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beer production and thermal energy - Tempco Blog\" \/>\n<meta property=\"og:description\" content=\"It is really cold these days, a taste of the coming winter that reminds us of the coming Christmas. 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