Sustainability in Craft Brewing by Katharina Landerer & Manfred Mödinger

Author:Katharina Landerer & Manfred Mödinger
Language: eng
Format: epub
Publisher: Hans Carl
Published: 2015-11-15T00:00:00+00:00

4.3.2 The Lager Cellar

Following fermentation, the beer is transferred to the lager cellar or with the one-tank method the green beer is chilled.

The objectives for lagering the beer:

- clarification of the beer, which can be advanced through e.g. the addition of woodchips

- formation of the aroma profile

- diacetyl reduction and maturation, in order to round out the flavor

- dissolving the desired quantity of carbon dioxide in the beer

- colloidal stabilization

Maturation occurs in metal tanks, for example:

- in a one-tank method, in a CCT

- in a two-tank method, in a second CCT

- in a horizontal tank

Metal tanks

- With older steel and aluminum tanks, the following must be considered:

Iron must be coated in enamel or synthetic resin.

Aluminum need not be coated given the appropriate level of passivation.

Stainless steel tanks are the most suitable, because they do not require a coating of any kind.

- Traditionally, these tanks are horizontal; therefore, the tanks are not as tall and the hydraulic pressure on the beer is not as high.

- These tanks are often not individually cooled.

The temperature cannot be lowered on one individual tank. Thus, a mean temperature is reached, which is too cold for the beer being transferred into the lager cellar and too warm for the beer at the end of its lagering period.

Prior to being cooled to very low temperatures, the diacetyl must be reduced.

One-tank method with a CCT

- Less cleaning is required.

- Less CO 2 is lost to the atmosphere.

- Transferring with a pump is not necessary, which saves both energy and effort.

- The risk of oxygen uptake is reduced.

- The tank volume capacity is not used to the fullest extent possible, since during maturation and lagering no headspace is needed for kräusen.

Specific to craft breweries

- If space is limited and to reduce energy and cleaning costs, a one-tank method is recommended.

- CO 2 recovery is sensible both from the perspective of environmental protection and for economic reasons, even for smaller production volumes. Equipment manufacturers should develop CO 2 recovery systems for smaller breweries. At present, systems are unfortunately only available, which recover 10 kg/h or more.

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