Germany: New brewhouse at the Bischofshof Brewery officially inaugurated
On Thursday, 26 October 2006, the new brewhouse of the Bischofshof Brewery in Regensburg was officially inaugurated by Bishop Dr. Gerhard Ludwig Müller. Equipped throughout with the very latest innovations from Steinecker, part of the Krones Group headquartered in Neutraubling, the brewhouse not only assures the superlative quality of Bischofhof’s beers, but also upgrades the efficiency of the beer production operation, and is exceptionally eco-friendly into the bargain.
Equipped throughout with the latest Steinecker innovations from Krones AG, Neutraubling, Germany, the brewhouse not only assures the superlative quality of the Bischofshof beers, but also upgrades the efficiency of beer production, and is exceptionally eco-friendly into the bargain.
During the boiling function alone, for example, savings are equivalent to the annual energy requirement of 20 detached houses. At the same time, fresh water consumption and wastewater incidence have been reduced to a minimum. The Bischofshof Brewery casts 200 hl per brew in its new brewhouse, in a rhythm of 12 brews a day.
Calypso, a mixture of a whirlpool and a traditional coolship, is a whirlpool with separate atmospheric post-evaporation, integrated in the same vessel. With Calypso, after the classical whirlpool work, around 45 per cent of the free DMSs and other unwanted aromatics can be evaporated out of the wort directly before it is cooled, without having to generate a vacuum or use any additional thermal energy. The “whirlship” thus offers breweries more flexibility in selecting a malt in terms of its DMS contents, an improved whirlpool function, and not least: a user-adjustable aroma profile plus enhanced ageing stability of the beers being produced.
Stromboli, in its turn, is the first internal boiler in the world to feature a defined wort flow pattern, operates with low evaporation values, and minimises the thermal stress on the wort. Stromboli is in addition flexible enough to react appropriately altered raw material parameters.
ShakesBeer and Pegasus
The Bischofshof Brewery has also opted for two ShakesBeer mashing systems, a Pegasus lauter tun, and the Botec process control system for the plant as a whole.
The ShakesBeer mashing technology cuts the mashing time to less than two hours. Simultaneously, the quality of the mash is improved, and energy consumption reduced. The Pegasus lautering system likewise achieves excellent results in a shorter time. What’s more, in comparison to a conventional lauter tun, Pegasus needs significantly less water to leach out the spent grains. Not only does this produce further gains in time, it also means that fewer unwanted constituents get into the wort. And in addition, this water-economical design concept creates optimum conditions for operating the state-of-the-art Stromboli wort boiling system with superlatively low overall evaporation.
Excellent foam and high taste stability
Master Brewer Paul Kottmann, Bischofshof’s Technical Plant Manager, is enthusiastic about what is probably the world’s most sophisticated brewhouse technology: “These perfectly harmonised systems from Steinecker enable us to produce maximised quality with minimised resource consumption.” And he continues: “Thanks to the gentle boiling function, at the same time vital constituents like hop aromatics and the protein are preserved, with concomitantly enhanced head retention. Resulting in beers with a smoothly rounded aroma profile, excellent head retention and high taste stability.”
For the entrepreneurial boldness demonstrated in building a new brewhouse, geared not only to corporate competitiveness, but also to a sustainable commitment to the local community, quality of life and resource-economy, the Bischofshof Brewery has already been awarded its 2006 Environment Prize by the City of Regensburg.
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