Brewery Webinar - Recordings
Beer Concentration with RevosTM – The Future of Beer Production and Distribution
Alfa Laval has recently acquired the innovative American company, Sandymount Technologies, which has developed the unique Revos system for the concentration of beer and other beverages. The system uses a high-pressure, low-temperature reverse-osmosis process to remove water from the beer while retaining the alcohol, aromas and flavours. The concentrate is then later reconstituted, either in bulk packaging facilities, where it is bottled, canned or kegged, or at a venue such as a bar, where it is served using a unique Draft Dispense system, also developed by Sandymount. The system can be used both to concentrate standard beer and other beverages, and to remove alcohol and water to produce non-alcoholic beer concentrates, with a clean ethanol-water by product, which can be used as a base for hard seltzer and other beverages. The technology therefore allows the user to adopt a concentrate-based supply chain that reduces packaging and shipping costs, and improves convenience for its customers, while simplifying delivery logistics and reducing the environmental impact of the beverage distribution system.
In this webinar, you will learn about:
- How the Revos system produces high-quality beer concentrate with full retention of the product flavours and quality
- How Revos-NA can remove water and ethanol to produce non-alcoholic beer concentrate, with a clean water-ethanol byproduct
- How the Sandymount Draft system allows carefully controlled reconstitution of beer concentrates at the point of service
- How the reconstituted beer concentrate gives excellent flavour match to the original beer, both in blind-taste panel-testing and after ageing and forced-ageing tests
Brewery Fermentation Cellar design
The purpose of this webinar is to deep dive into a specific area of the brewery cold block – the Fermentation Cellar. We would like to emphasize the importance of a structured and holistic approach with a focus on the details when designing a Fermentation Cellar to ensure that the customer gets a modern, efficient, sustainable, easy expandable and maintenance-friendly installation.
In this webinar, you will learn about:
- How to choose the optimal equipment layout
- Why planning the pipe bridges and piping layout is so important
- How to address low water and energy consumption in the fermentation cellar
- State-of-the-art valve-cluster design and operation
Introduction to brewery cold block design
In this free webinar you will learn about:
- A cold block design journey, a customer case
- Risk of potential issues and traceability vs level of automation in the cold block
- From engineered components to engineered systems. The importance of value creation through the design phase of the entire cold block
Cleaning-in-place
Maintaining a high hygiene standard has always been essential for food and beverage producers. As such, our Iso-Mix expert Alyce Hartvigsen would like to share with you some tips on cleaning for food and beverage production.
In this session, you will learn:
- The importance of cleaning well in your brewery or production plant
- The Cleaning-in-place (CIP) concept
- Various technologies for tank cleaning
- How to optimize the CIP process
Beer Dealcoholization
Our expert Juan Jurado will share with you key aspects to consider when producing quality non-alcohol beer that meets market demand:
- What are the latest market trends and demand drivers for 0.0 beer products?
- How to achieve successful taste from some unique dealcoholization technology?
- Why should you consider your provider’s brewery know-how, technical support and extended process solutions when making dealcoholized beer?
Separation technology for your brewery
In this session our experts Joakim Gustafsson and Fernando Jimenez will introduce you to separation technology and explain how it is used in beer breweries. You will get to know why more and more brewers pay attention to beer centrifuges. You will find out:
• What are the benefits of clarifying beer
• How separation can help you increase yield, improve beer quality and
profitability
• When and how you should use a centrifuge in a brewery
• How to choose the right centrifuge for your brewery
Yeast propagation
In this session, our brewery expert Henning Sørensen will give an introduction to yeast propagation, and answer questions such as:
- What is involved in the yeast propagation process
- What are the stress factors in yeast management
- Effectiveness of repumping VS agitation in tank mixing
- How to maximum yeast vitality and viability
Infusion technologies for dry hopping
Building on our first dry hopping session, which examined the basic principles of this production technique, we are now offering a new session with a focus on infusion technologies.
In this session, you will learn about:
- Principles of dry hopping and flavour infusion
- Process challenges of these techniques
- Alfa Laval Iso-Mix External Drive (IMXD) for dry hopping and infusion in medium to large tanks
- Alfa Laval Alhop Module for dry hopping and infusion in small to medium tanks
- Customer experiences and process advantages of these two solutions worldwide
Dry Hopping IMXD Alhop
Dry hopping involves the addition of hops to the fermentation and/or maturation vessels, either before or after primary fermentation, to extract the hop flavours and aromas into the beer that cannot be obtained through hopping in the brewhouse. The practice has become widespread in recent years, as pale ale and India pale ale styles have gained popularity in the market.
However, there are many challenges associated with this ‘revolution’. What exactly are the steps involved in dry hopping and what could potentially go wrong during the process? How can one avoid unwanted issues during dry hopping? Alfa Laval’s brewery expert will explain in detail during this webinar.
In this webinar, you will learn about:
- Basic understanding of the dry hopping process
- Learn 2 new technologies to accelerates dry hopping, reduce product loss and improve taste quality during the process