The following valves arecommonly used in breweries: 1. Butterfly valves are relativelyinexpensive and sanitary valves, mainly suitable for on-off operation. Thedesign of the butterfly valve fea­tures a disk that pivots on a center axis andis sealed with a replaceable valve seat of an appropriate electrometricmaterial. This design allows for the complete cleaning of all product contactsurfaces in a...

Angle-seat valves are structurally similar to globe valves but are pneumatically actuated for on-off operation. They are used in kegging equipment and for similar applications.

Diaphragm valves are used for sanitary, manual flow control, As a flexible diaphragm is raised, increasing flow is permitted.

Solenoid valves are on-off valves that are actuated by energizing a small electromagnetic coil.When activated, the coil allows a diaphragm to move, thus permitting fluid flow. They are often used for glycol control and small pneumatic control duties.

Globe valves are excellent at controlling flow. Operationally, a sealing disk controls the restriction of the flow path. Globe valves are often found in steam and water applications and are generally non-sanitary in design.

Ball valves contain a rotating ball with a hole formed through the center to control flow. They are especially prevalent in gas distribution and water-piping applications. They are not considered sanitary in design for product use; salespersons claiming them as such should be questioned. These valves are generally inexpensive, long lived, and suitable for high-pressure applications. They are very ...

Butterfly valves are relatively inexpensive and sanitary valves, mainly suitable for on-off operation. The design of the butterfly valve features a disk that pivots on a center axis and is sealed with a replaceable valve seat of an appropriate electrometric material. This design allows for the complete cleaning of all product contact surfaces in a CIP operation when fully opened. Valves of this ty...

The hop (Humuluslupulus L.) is a perennial, dioecious climbing plant of the hemp family and belongs to the order (Urticales) which alsoincludes the nettle family. In the brewery it is the inflorescences of the female plant which are used. These contain bitter resins and etherealoils which supply bittering and aroma components to the beer. As far as brewing is concerned, hops are thedried hop cones...

Wheat is rarely used as un-malted adjunct but is often used in a malted form, e.g. for production of top fermented beers, such as various types of wheat beer. The percentage of wheat malt used to produce wheat beers is usually 50 to 60% because of its high extract yield. Since only a very small part of the wheat crop is used for brewing wheat variety. To further improve the quality of wheat beer,...

Barley is the main raw material for beer production. Its use depends on the fact that barley has a high starch content and the husk still adheres to the grain, even after threshing and processing to malt. Consequently it is able to from the wort filtration layer required in a later production stage. Before use in the brewery the barley must first be converted into malt.Barley (Hordeumvulgare) supp...

Water: Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well suited to making stout, such as Guinness; while Pilsen has soft water well suited to making pale lager, such as Pilsner Urquell.The ...

The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that will allow conversion from starches in the g...

Malting is the process where barley grain is made ready for brewing.Malting is broken down into three steps in order to help to release the starches in the barley.First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours. During germination, the grain is spread out on the floor of the germination room for around 5 days.The final part of malting i...

Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the grain bill, and water, known as liquor, and heating this mixture in a vessel called a mash tun. Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake, and soy sauce. Technically, wine, cider and mead a...

Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. This is done either in a mash tun outfitted with a false bottom, in a lautertun, or in a mash filter. Most separation processes have two stages first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract which ...

After mashing, the beer wort is boiled with hops (and other flavourings if used) in a large tank known as a copper or brew kettle – though historically the mash vessel was used and is still in some small breweries. The boiling process is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavours, bitterness and aroma compounds th...

Copper is the traditional material for the boiling vessel, because copper transfers heat quickly and evenly, and because the bubbles produced during boiling, and which would act as an insulator against the heat, do not cling to the surface of copper, so the wort is heated in a consistent manner. The simplest boil kettles are direct-fired, with a burner underneath. These can produce a vigorous and ...

At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a whirlpool or settling tank.Whirlpool systems vary smaller breweries tend to use the brew kettle, larger breweries use a separate tank, and design will differ, with tank floors either flat, sloped, conical or with a cup in the centre. The principle in all is that by swirling the wort the centr...

Beer kegs are made of stainless steel, or less commonly, of aluminium. A keg has a single opening on one end, called a bung. A tube called a spear extends from the opening to the other end. There is a self-closing valve that is opened by the coupling fitting which is attached when the keg is tapped. There is also an opening at the top of the spear that allows gas (usually carbon dioxide) to drive ...

Brewing process: There are several steps in the brewing process, which may include malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging.

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species.[4] Yeasts are unicellular organisms which evolved from multicellular ancestors,[5] with some species having the ability to devel...

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humuluslupulus. They are used primarily as a flavouring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; Though they are also used for various purposes in other beverages and herbal medicine. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings ...

Brewing is to product by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a professional brewer, at home by homebrewer, or by a variety of traditional methods such as communally by the indigenous people in Brazil when making cauim. The basic ingredients of beer are wa...

Every vessel is to be completely cleaned, of completely bubble Film wrapping, mounted on steel saddles for forklift moving, with height adjustable casters.

All hygienic parts:- Hop port on top- PVRV and pressure relief valve- Perlick style Sample valve- Rotating spraying ball- Qualified butterfly valves- Racking arm- Pressure gauge- Height adjusting foot pads- Separate CIP arm and blow off arm