13 - 15 November 2018 // Nuremberg

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Zoom product LOGO_Doemens’ Pilot Brewery for Education and Research

Doemens’ Pilot Brewery for Education and Research

LOGO_Doemens’ Pilot Brewery for Education and Research

Doemens’ Pilot Brewery for Education and Research

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Doemens’ pilot brewery exists since 1980 and consists of a 4 unit brew work, a fermentation and storage with a bottling tank area as well as a combined layer filter for powder and sterile filtration.

The 5 hl brew work comprises of a mash tank, lautertun, mash copper and a whirlpool for the hot break removal. Any conceivable classic infusion mashing and decoction mashing is possible. The boiling works with heating surfaces in a tank jacket and at atmospheric pressure.

Technical details brew house

  • Grist load max. 120 kg
  • Cast wort quanity max. 6 hl
  • Masching schemes Infusion / decoction mashing
  • Lautering Lauter tun with 3 rakes
  • Wort boiling atmospheric, jacket heating surfaces
  • Hot break removal whirlpool (2 openings)
  • Wort cooling two stages with ice water

The fermentation and storage cellar area consist of open fermenters, standing cylindro-conic as well as flat fermenting and storage tanks. Thereby, any common fermentation, maturation and storage processes may be simulated. Storage at temperatures below 0 °C is possible.

The students attending the English language brewing courses use the pilot brewery to produce their Meistersude (beer brewed as part of their final exam). The students work together in groups to independently develop their own beers, from wort production through to monitoring and directing fermentation and maturation. In addition, brewing experiments involving adjuncts are also integrated into the coursework.

However, the pilot brewery is also available for conducting research projects and developing new products. The following represent a mere sampling of the projects successfully carried out on the pilot brewery at Doemens in support of its teaching and technical staff: recipe design and process development for launching new beers (with subsequent scale up to production level), the production of trial batches of beer using new raw materials and combinations of ingredients, the development and optimization of production processes (yeast management, fermentation process, etc.) and the creation of fermented, non-alcoholic beverages, among others.

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