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Brewing process

Great Falls native leads charge of reducing waste in brewing process

By Brewing process

Montana is already rocking the local brewing scene with the state’s unique spirit and atmosphere.

And a native of Great Falls, Taylor Woods, founder of CO Brew, Inc. in Missoula, is making it even better by developing ways to capture and use the carbon dioxide produced in the brewing process.

Paul Roys, chief brewer at Lolo Peak Brewing Co. in Lolo, the first brewery in Montana to implement the system, says creating carbon dioxide is the most expensive part of brewing. When the yeast ferments the sugars in the wort, carbon dioxide is naturally created as a byproduct, but there is usually no way to use it.

“We are creating a lot more than we need,” he said. “And we blow it up in the air, then buy it from a guy on the road who has to travel hundreds of miles to get it here.”

Using the CO Brew system, Roys said they are able to capture, clean and reuse the carbon dioxide they produce, reducing their carbon footprint by more than 90 percent, which is important because they calculate that they produce the annual equivalent of the emissions of 250 cars per day.

Taylor Woods and Seth Orr with the Conflux Brewing Co. system

Reducing that amount by such a large amount is a huge benefit for everyone, plus they can use an ingredient that they make in-house.

“We are reusing this gas as a push gas to transfer beer from one tank to another,” Roys explained. “We also use it in carbonation. “

Roys said the decision to implement the system goes beyond financial sense. “It will save us a bit of money,” he said. “But it is above all the factor of well-being. Using less is always better.

This type of carbon dioxide capture is not a new technology in the brewing industry, but it is something that has never been available for small farms, especially in more remote parts of the world. State and country.

The carbon dioxide recovery system.

It all started because Woods saw an unmet need for Montana breweries.

“It all started with Taylor Woods visiting a brewery and checking it out,” said Tresha Sanders, CO Brew Marketing Technologist. When Woods noticed they were releasing a product they needed in other aspects of the process, he worked on a way for them to keep what they needed.

Overall, there is a lot of carbon dioxide created in this age-old art of brewing than many people realize. Sanders noted that on average, the brewing process produces 11 to 13 pounds of carbon dioxide per barrel. Nationally, 25 million barrels of beer were produced in 2017, equivalent to 300 million pounds of carbon dioxide potentially released into the atmosphere.

“That’s an insane amount of gas,” Sanders said.

Taylor Woods in Conflux Brewing.

While it was perfectly acceptable to emit gas, and it often went straight out the door, Woods thought it made more sense to be able to capture and use it.

Moreover, the already high figures for the amount of gas produced during the brewing process do not even take into account the emissions created to bring additional carbon dioxide back to the brewery for use.

“There is a huge lag between the brewing process and the carbon dioxide they use,” Sanders said. Using the CO Brew system, brewers capture carbon dioxide, then use it to push liquid from tank to tank, as well as for packaging, cleaning, and adding additional carbonation if needed. .

Woods especially noticed that there was nothing on the market for small and medium-sized breweries to capture and use what they make, because even though it is on a smaller scale, it is still the cost to the brewery plus add to overall carbon carbon dioxide emissions.

Taylor Woods with Unit B3 going to Conflux Brewing Co.

“Small craft breweries can start doing this,” she said.

While Roys at Lolo Peak was the first to try the system, more and more breweries are realizing the benefits.

“Where it’s really going to come into play is in geographically isolated places,” Roys said. “Even in small rural Montana towns.”

Missoula is known to be at the forefront when it comes to environmental concerns, and Conflux Brewery is the latest Montana-based brewery to understand the potential impact, both financial and environmental, that the carbon dioxide recovery system can. to supply. By incorporating it into their design, they reduce emissions from the start.

“Montana can be a leader in carbon dioxide recovery,” Sanders said. “We are a very environmentally conscious state.

“We’re also starting to expand beyond the state,” Sanders said. They are currently installing systems in Alaska, as well as in Nunavut, Canada’s northernmost territory (and previously part of the Northwest Territories).

“What starts out as a small business in Montana will soon become an integral part of building any new brewery,” she noted.

Being able to reuse what was previously waste is always a good thing, and the CO Brew system makes breweries in Montana, and beyond, feel even better about the exceptional beer they produce.

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Temperature monitoring in the brewing process

By Brewing process

In England’s recent World Cup match against Croatia, around 10,000,000 pints of beer were consumed, according to estimates from the British Beer and Pub Association. In light of these numbers, this article will explain the importance of monitoring beer temperature throughout the brewing and manufacturing process.

Craft beer is growing in popularity, and with over 2,000 breweries currently operating in the UK, it’s more important than ever to make sure your product is both consistent and fragrant. Temperature, as most brewers are well aware, is a vital consideration when producing or storing beer.

For example, in the brewing process it is imperative to monitor the temperature of the water, as this is when the enzymes in barley are activated, which turns them into sugar. Brewers can handle the types of sugars produced by raising or lowering the temperature of the water, typically between 37 ° C and 76 ° C.

For a drier tasting beer, lower water temperatures are preferable, as they create highly fermentable sugar. To produce a smoother, fuller-bodied beer, retention of certain unfermented sugars is important. This is achieved through higher water temperatures, which means that the sugars are less easily digested by the yeast.

The Hanwell Lite NL300 is equipped with an external thermistor probe and offers constant, reliable and precise monitoring of the water temperature, with the possibility of receiving immediate warnings if the temperature exceeds predetermined limits. This allows brewers to ensure that each batch of beer meets their high standards.

Helpful tips for beer suppliers

Temperature monitoring during beer production can be vital, but that doesn’t mean it should be ignored during storage or serving. Too cold stouts or hot lagers just aren’t palatable.

The Hanwell Lite kit stores beers at the temperatures recommended by the Beer Connoisseur, which makes it ideal for bars, pubs and other hotel establishments to keep control of their refrigerators. The kit requires minimal setup and can offer real-time data and warning systems to improve product quality for a variety of small outlets in the hospitality industry.

This information has been obtained, reviewed and adapted from documents provided by Hanwell Soultions Ltd.

For more information on this source, please visit Hanwell Soultions Ltd.

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AB InBev creates more sustainable brewing process and shares patent

By Brewing process

Beer giant AB InBev introduced a new technique to become more environmentally friendly when brewing beer, which is expected to reduce its carbon emissions worldwide by 5%. It will also share this technology with smaller breweries in the future.

Gas bubbles without cooking

AB InBev will become much greener by brewing beer: the brewing group has developed an innovative technique in its research center in Leuven, which creates gas bubbles without the need for a lot of heat and water. Bubbles are essential to the flavor of beer, but until now they could only be generated after an intensive cooking process.

“With this new technique, we blow gas into the brewing kettle through a new element. This allows the base fluid to stay just below the boiling point, without affecting the identity and flavor of the beer, ”said David De Schutter, Director R&D Europe at AB InBev.

The environmental impact of this innovation is impressive: according to the brewer, its own breweries would reduce its carbon emissions by 5% and its water consumption by 0.5%.

Free for small breweries

These figures may increase if other breweries use the same technique, as AB InBev will open its patent to smaller breweries free of charge. Large beer makers will have to pay a royalty based on their volumes and the impact of innovation. De Schutter said it would be a good investment, as “once implemented it will be paid back within 2 years”.

AB InBev presented the technique at the “Trends in brewing” event in Ghent, a month after revealing its ambitious sustainability goals. “The new technique is an important way to reduce our carbon emissions by 25% by 2025, but it is certainly not the only thing we are looking at,” added De Schutter. “We’re also looking at smart agriculture, water management, and circular packaging. “

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Inside the beer brewing process

By Brewing process

Breweries continue to appear in Kern County. Beer is sold in restaurants or bottled for purchase, even outside of county limits. Lengthwise Brewing Company has become a hallmark of the Bakersfield community. Not only do they brew, but they offer creative culinary options to pair with a good cold beer.

Jada Montemarano visited the brewing site to see how beer is made from start to finish. Longwise even creates flavored beer with all natural ingredients like grapefruit and coffee beans.

After visiting the brewery, Jada tried some of the creative dishes on the menu. From “stinky” fries, to spicy fries, to fries with mac and cheese, fries seem to be the go-to option at Lengthwise. But there are other comfort favorites like burgers and clubs. Lots of items are even homemade like breads for sandwiches, mac and cheese, and even the tri-tip is smoked on the spot!

There are three places around Bakersfield to enjoy a beer and a meal! The main brewing site, which is also a restaurant and bar, is located at 7700, boul.

Don’t forget to follow @AtTheTableShow on Facebook, Twitter, and Instagramm

For more pleasure at the table:

Specialty Coffee: Cloud Nine Coffee Co.

Burger Battle: Best Burger in the Line


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The Recorder – People’s Pint Head Brewer is still fascinated by the brewing process after all these years

By Brewing process

Posted: 07/19/2017 17:07:18 PM

Chris Sellers, Head Brewer of The People’s Pint, led the Pint’s brewing team for six years, worked there for 10 years, and brewed at home for four or five years before. But he still marvels at the magic that hides in every cup.

“I’m fascinated by the whole process,” he said, “the tactile way you move the grain through the brewing, all the equipment, the chemistry and the biology that equates to a pint of beer that ends up looking and tasting the way you want it to be.There are so many moving parts that fit together.

The devil is in the details, and salespeople love to tweak selections all year round and seasons.

Last year, Pint used hops from Four Star Farms in Northfield in several of their styles, but exclusively uses local hops in their flagship IPA Pied Piper. The Pint will bring Pied Piper to the festival and a popular new 6 percent very dry hopping beer called Rakau Kapow, made with Four Star Farms Rakau hops.

The brewpup also plans to bring some of their favorite standbys.

The brewery-brewery opened on New Years Day in 1997. At the time, the brewery was on site, located in the basement. Founder Alden Booth of Gill had more in mind than just getting into the beer business.

“Our goal was to provide a place for people here in Greenfield for healthy, local, seasonal food and great beer,” he said.

“Over time, we’ve moved the brewery from the basement (from the restaurant) to Hope Street, and we’re making a lot more food and installing more taps,” Booth said. It brews about 1,000 barrels of beer a year, or 31,000 gallons.

When it comes to experimentation, the brewery offers a unique pint opportunity among Franklin County fermenters.

“It’s a great luxury to have the pub, where I can get immediate feedback,” Sellers explained. He can also brew a trial beer and bring it straight to the customer, without too much paperwork that goes with bottling. A barrel can be set up at the bar, the name and alcohol content of the beer is displayed on the board and it is ready to be sold. So keep an eye out for this “new brew” at The Pint.

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Guinness made a big change to its brewing process – and it’s now totally vegan

By Brewing process

There’s nothing fishy about black stuff

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Guinness Draft Stout shares its secrets

Guinness is now vegan.

For 256 years, the world-famous Irish stout has been made from fish bladders.

Isingglass – also known as “dried fish swim bladders” – is used to filter out unnecessary yeast in some beers and wines during the brewing process.

But now the owner of the Diageo brand, which makes the drink in Dublin, Ireland, has fine-tuned his method.








Nice day for a vegan Guinness
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Picture:

Hulton Archives)






In a statement announcing the news, Guinness told the Irish mirror : “The first step in the deployment of the new filtration system focused on the Guinness Draft in barrels.

“The Brewery is delighted to confirm that this phase of the project has been completed and that all of the Guinness Draft cask produced at St. James’s Gate Brewery and served in pubs, bars and restaurants around the world is brewed without the use of water. ‘isinglass for filtering beer. . ”

It took years for the company to phase out the use of “fish guts” in dark products. Obviously, not compromising on flavor, efficiency and cost were the order of the day.








The black thing is famous all over the world
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Picture:

Getty Images)






For now, only Guinness on tap is suitable for vegans. Bottled and canned stouts still use isinglass, but will, according to the group, be vegan by the end of the year.

PETA welcomed the news: “When we learned that Guinness had removed the fish glue (obtained from fish bladders) from its filtration method, some of us may have shed tears of joy.

“Stout lovers can raise their glass to the fact that Guinness the world over is now vegan.”




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Guinness goes vegan as fish bladder is finally removed from brewing process

By Brewing process

Guinness is good for … vegans.

For the first time in 256 years of history, the famous Irish stout has stopped using fish bladders in its filters.

This means that vegans can now enjoy a pint of black stuff without compromising their beliefs.



Fair point, really. Well the harp is here

In a statement announcing the news, Guinness said: “The first step in the deployment of the new filtration system has focused on the Guinness Draft in barrels.

“The Brewery is delighted to confirm that this phase of the project has been completed and that all of the Guinness Draft cask produced at St. James’s Gate Brewery and served in pubs, bars and restaurants around the world is brewed without the use of water. ‘isinglass for filtering beer. . “

Isingglass – also known as dried fish swim bladders – is used to filter out unnecessary yeast in some beers and wines when brewed.



A pint of Guinness

It was the only animal product used in the drink, so stout is now finally suitable for vegans.

We have to add that this applies to Guinness from a keg ONLY, as cans and bottles of the drink are not yet fish-free.

But the company says it will also be vegan later this year.

Campaigners hailed the news, with PETA saying: “When we learned that Guinness had removed isinglass (obtained from fish bladders) from its filtration method, some of us may have shed tears from joy.

“Stout lovers can raise their glass to the fact that Guinness the world over is now vegan.”


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The Quad: The process of brewing a craft beer

By Brewing process

When I was 21 and that I could finally enjoy drinking alcohol in bars, I often found myself ordering mixed drinks, especially any drink that could drown out the taste of alcohol. With traumatic flashbacks of college nights where vodka is served in a plastic handle, wine in a bag, and bland, liquid beer in cans or kegs, the good liquor seemed like an oxymoron.

Then I tried my first Big Eye IPA beer on tap, and everything I thought about alcohol, especially beer, changed. How was it possible that this IPA and the Keystone Light served at parties were both considered beer?

Through research and with the help of Alexei Vranich, a beer enthusiast and former archeology research professor at UCLA, I discovered the ins and outs of the beer brewing process and the possibility of enjoy a good cold beer.

The making of beer is above all a question of fermentation. Through his anthropological research in South America, Vranich discovered the process of beer fermentation, which plays an important role in some South American societies.

South America is known for corn beer, or “shisha,” which Vranich says is made through a fermentation method that involves chewing corn, spitting it out in a bucket of water and then pouring it out. let ferment using the enzymes in saliva. Vranich also mentions that fermentation techniques were used even before the development of agriculture and have been an important part of human life for centuries.

Unlike South America, however, beer fermentation in the United States revolves around four main ingredients: grains, hops, yeast, and water.

The to treat starts with water and a fermentable starch, the most popular being barley, but starches such as wheat, oats, corn, rice, and rye can also be used. Starch is soaked in water and dried in a process called malting, which produces enzymes by germination and allows the starch in the grain to be converted into simple sugars. The temperature and length of time the grain is dried and roasted affects the color and taste of the final product. Stout beers, for example, are brewed with roasted barley, which is why they are often dark in color and can smell like coffee or chocolate.

To compensate for the sweetness of the sugar brought in by the malting process and to add a new depth of flavor, hops are added to the mixture. Hop actually refer to a plant, or more precisely, the cones of the hop vine. Before the discovery of hops, other plants were used to flavor beer, but hops became the plant of choice due to its bitter but complex flavor and its preservative effect on beer. The intensity of hop flavor depends on the variety of hops used and when the hops are added during the beer making process.

The last ingredient needed to make beer is Yeast. Before adding yeast, unfermented beer is called wort. Once the yeast is added, it immediately begins to metabolize the sugar from the malting process and convert it into alcohol and carbon dioxide, turning the flat wort into carbonated beer.

The different yeast variants used to ferment beer are responsible for the separation of ales and lagers. Ale yeasts require higher temperatures, which speeds up the fermentation process and allows the yeast to add a stronger flavor to the beer.

Lager yeasts need cooler temperatures, which allows the yeast to work slowly and retain its flavoring agents. This allows the hops and malt to play a larger role in the taste of the beer.

Wild bacteria and yeast can also be used to ferment beer, a process called spontaneous fermentation, which creates a lambic, or sour beer. This technique first emerged in Belgium, but is now used all over the world.

These four ingredients are great for brewing beer, but that doesn’t mean they can’t be replaced or that other ingredients can’t be added. The huge variation in beers that exists today is caused not only by the handling of hops, grains and yeast, but also by the addition of other ingredients such as fruits, spices and extracts.

Once the beer is fully fermented and drinkable, it is packaged in a keg, bottle or can. Beer served in a keg is called draft beer or draft beer.

Vranich notes that while the taste doesn’t vary much between draft beer and bottled or canned beer, draft beer is generally cooler, as most busy bars drip and replace kegs quickly.

“Yes, we knew that. Who are the connoisseurs now? have said all the brotherhoods everywhere.

He also finds that a skilled bartender can improve the aroma and shape of a beer by pouring a beer correctly and choosing a glass suitable for that particular beer.

Now that you have the skills to decipher the flavors and intricacies of a variety of beers, what are you waiting for? Grab your friends and head over to Westwood to start applying them. An exciting journey into the world of craft beer awaits you.

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Guinness is now suitable for vegetarians and vegans as it changes the brewing process

By Brewing process

Our apologies to all the vegetarians who had drunk Guinness in blissful ignorance, but never in its 256-year history has it been adapted to vegetables.

So far, that is.

In the past, Guinness used isinglass in its production, which is a gelatin by-product created from dried fish bladders. Yum.

It’s used to speed up the yeast filtering process from the stout, and while it won’t affect the flavor or texture of your pint, small traces of fish remain in the drink.


good things
It’s been a long wait for the vegetables (Photo: Guinness)

Yes, that sounds pretty dark – especially if fish gelatin is on your list of prohibited foods.

But don’t worry, said a spokesperson The temperature they plan to stop using isinglass and replace it with a new filtration method next year.

The spokesperson said: “Although isinglass is a very effective means of clarification and has been in use for many years, we plan to stop using it as the new filter asset is introduced.” .

They have yet to reveal details of the process they will replace it with, but said they are considering two processes, with bentonite (an absorbent clay) and Irish moss being the most common alternatives for vegetarians. .

That’s good news for vegetables and it’s good news for everyone, because if you think about it, no one really wants to drink fish bladder particles with their pint. Mind you, Irish moss doesn’t sound much better.

MORE: Guinness presents a ‘sweet and intense’ black sauce for your bacon butt

MORE: Quiz: Do you know the real rules of beer pong?

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Valve proves its worth in the beer brewing process

By Brewing process

Craft brewers are known for their unique ability to create a product from traditional and non-traditional ingredients producing a harmony of complex flavors. Faced with the challenge of carefully distributing grain from a big bag container into a new brewing line, BridgePort Brewing Co. turned to the Mucon JS Iris Diaphragm Valve.
BridgePort Brewing Co. is Oregon’s oldest craft brewing company. Established in 1984 in what was once a World War I hemp rope factory in Portland’s warehouse district, BridgePort has grown into an award-winning brewery nationally and internationally by blending distinctive ingredients and dedication to quality and flavor. Recently, when producing a new beer using a malted rye grain imported from the UK, they faced a unique challenge.
The challenge was how to carefully distribute the rye from a 2000 lb bulk bag container into the brewing process. This had to be done economically, in a very small space and quickly, while ensuring a controlled flow of the special rye.
The solution was to mount a Mucon JS iris diaphragm valve on a custom platform positioned above the infusion tank inlet funnel. The loose rye sack is then lifted into position and the sack outlet spout is inserted through the opening of the iris diaphragm valve. As the rye flows through the outlet of the Big Bag, the discharge flow is controlled or stopped and started by opening and closing the Mucon JS valve. This allows a large amount of rye to be handled and dispensed safely, while eliminating spills as the rye is discharged directly into the process. The Mucon JS valve also allows the production area to be washed as needed while keeping the grain dry and safe.
The Mucon JS valve was chosen because it is specifically designed to adapt to big bag emptying stations. The valve allows a controlled discharge of the product. It is designed with a single diaphragm which provides dust tight shutoff and a concentric open / close function which allows ideal flow control. The valve is also multi-notch, allowing the diaphragm to be locked in any required position. It also has mounting holes drilled at the top and bottom for easy mounting on the bulk bag unloading station.
The Mucon JS Iris Diaphragm Valve provides an excellent means of bulk bag flow control, whether installed on a large permanent system or on a mobile bulk bag unloading station.
“Brewers are very practical. The Mucon JS Iris Diaphragm Valve – it works, it’s inexpensive and durable – well done. It did the job for us, ”said Eric Munger, Head Brewer at BridgePort Brewing Co. He especially liked the multi-notch open and close feature. This was crucial for the control of rye during production. The Mucon JS Iris Diaphragm Valve has proven to be the unique and creative solution to controlling the flow of bulk bag ingredients for BridgePort Brewing Co.
Kemutec Group Inc., Bristol, PA, is the supplier of the Mucon Valve line in North and South America. For more information call 215-785-5171, send email [email protected], or visit www.MuconUSA.com.

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