Overview: Stroh Brewery Company, the fourth-largest brewer in the United States, purchased the G.

Heileman Brewing Company, the

nation's fifth largest brewer. In order to improve the energy efficiency and performance of its beer cooling system in an environmentally-
conscious manner, the Stroh Brewery project team developed a feasibility study based on the systems approach. The relatively minor
adjustment resulted in substantial cost savings for the facility. With demand charges for electricity of $6.26 per kW/month and energy
charges of $0.0288 per kWh (these rates are based on a blend of on- and off-peak hours), the adjustment cut $19,000 from the original
annual energy cost of $36,700, a savings of more than 50 percent.

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http://www.pdf-search-engine.com/ashrae-handbook-2005-2008--pdf.html

Looking for beer and wine coolers ? The Coolbot is WAY better than purchasing conventional walk-in coolers to keep beer cold in
the brewery process.

Don't waste money on a brand new or used walk in cooler.

Coolbot is the best bet savings for cooling beer for beer makers.

Beer making is becoming an increasingly popular past-time all around the world. Making beer does not need to be a terribly complex
process, and has the potential of bringing many rewarding hours of fun. One of the parts of the process that can be frustrating in making
beer, however, is keeping the beer stored at the right temperature both during fermentation and bottling. The unique and convenient
Coolbot is able to make this process simple and easy, converting any well-insulated room into a walk-in cooler room. This is ideal for beer
makers.

If beer is not cooled properly, and maintained at the proper temperatures, it runs the risk of infection which means that it all needs to
be thrown out and the beer maker must start again.

Most domestic beers ought to be stored at a temperature of 38°F (bottled), but it depends what kind of beer you are making. In the
fermenting process, Ales need to be cooled at 60-70°F and Lagers at 45-55°F. This is because the fermentation process is different for
each type (Lagers being 'bottom fermenting' and Ales being 'top fermenting.') Traditionally, Lagers were kept in deep rock cellars or caves
to maintain their cool temperature and to allow the bottom-fermenting process to occur. With modern technology and walk-in cooler rooms,
Lagers can be fermented even at the home at the correct temperatures, ensuring that even in the hottest climates a good lager is not
impossible to make.

If ales are lagers are not cooled properly, not only do they run the risk of infection, but also they lose their unique flavor and aroma.
Ale can become unpleasant and acetic, lager can taste too 'fruity' or have no taste at all. A refrigerator is not ideal, since vibrations can
occur, and the keg needs to be allowed to ferment. A walk-in cooler is ideal since the fermenting beer needs to be away from sunlight.
Once fermented, beer also needs to be bottled and kept cool as well, which a walk-in cooler room can help produce.

The Coolbot is unique because it easily attaches to existing air conditioner units

For these many reasons, the Coolbot is ideal for the beermaker in keeping beer consistantly cool and at the right temperatures –
for a price that is far less than a conventional walk-in cooler room. Beermakers are able to enjoy the excitement and benefits of making
their own beer, in a fraction of what it could ordinarily cost, with the technology that the Coolbot provides. and is capable of cooling a well-
insulated room down to 32°F – and keep it at that temperature (even if the door remains open or people are walking in and out.) The
Coolbot also needs little to no maintenance, with no extra set-up or installation requirements. The unit is incredibly efficient on energy, and
therefore is great for both the environment and low in running costs.

Wort cooling >>>>>>>>>>>>>>> After the whirlpool, the wort must be brought down to fermentation temperatures (20-
26°Celsius)[36]heat exchanger. A plate heat exchanger has many ridged plates, which form two separate paths. The wort
is pumped into the heat exchanger, and goes through every other gap between the plates. The cooling medium, usually
water, goes through the other gaps. The ridges in the plates ensure turbulent flow. A good heat exchanger can drop 95
°C wort to 20 °C while warming the cooling medium from about 10 °C to 80 °C. The last few plates often use a cooling
medium which can be cooled to below the freezing point, which allows a finer control over the wort-out temperature,
and also enables cooling to around 10 °C. After cooling, oxygen is often dissolved into the wort to revitalize the yeast
and aid its reproduction. before yeast is added. In modern breweries this is achieved through a plate
The present application claims the benefit of priority of International Patent Application No. PCT/EP2006/002638 filed on Mar. 22, 2006,
which application claims priority of European Patent Application No. 05006424.5 filed Mar. 23, 2005. The entire text of the priority
application is incorporated herein by reference in its entirety.

FIELD OF THE DISCLOSURE

The disclosure relates to a brewery plant with at least one mash container, a lauter tun, a wort pan and a water housing, and to a brewing
method, all utilizing solar power for thermal energy.

BACKGROUND

Brewing beer is a process which requires a great deal of energy, wherein both electrical energy and thermal energy are required. Taken
overall the energy costs represent a considerable share of the total production costs of beer. As a trend it must be assumed that the share
of the energy costs will increase further due to the shortage of fossil fuels and the higher energy prices associated with it.

In order to reduce the influence of the energy costs on the production costs attempts have been made in conventional brewery plants to
improve the energy recovery and the overall efficiency of the plant. For example, the feed-water is preheated through the cooling of flue
gases in an economizer or heated steam is used which, in comparison to normal steam, is more transportable and thus fewer losses arise.
In order to render the energy production more economical, cogenerating stations are being increasingly employed, which are used both for
producing the electrical power and for the hot water or steam generation. Since they are however similarly based on fossil fuels, they are
also not independent of price increases due to the shortage of fossil fuels.

SUMMARY OF THE DISCLOSURE

Therefore, the object of the present disclosure is to provide a brewery plant and a brewing method to render the breweries more
independent of the requirement for fossil fuels.

With the aid of solar collectors, which convert the energy of the solar radiation into thermal energy, it is possible to cover at least part of the
thermal energy requirement of the brewery plant with the aid of energy which does not originate from fossil fuels. In this respect, it is
decisive for use in a brewery that the solar collectors are designed such that the hottest fluid required for the brewing process can be
heated by solar energy up to a temperature of at least 120° C., in particular to a temperature of 160° C. to 180° C. The heating of the fluid
is thus not restricted to producing warm water of approximately 50° C. to 60° C. as is otherwise usual when using solar collectors in the
brewing industry.

Depending on the requirement of the brewery plant, the heating of the fluid can furthermore occur directly through the solar collectors, i.e.
the fluid flows through the solar collectors where it is heated, or indirectly, i.e. a second fluid is heated in the solar collector and thermal
energy is passed through a heat exchanger to the fluid used in the brewing process.

Preferably, the thermal energy generated in the solar collectors can be temporarily stored in a heat accumulator and, controlled by a
control unit, fed to the thermal energy loads, in particular to the mash container, lauter tun, wort pan, water housing, CIP (cleaning in
process) plant and/or bottle room, in particular for bottle cleaning. Thus, the thermal energy can be obtained through the solar collectors
irrespective of the running of the brewing process and passed under control as required to the individual thermal energy loads in the
brewery plant. The open-loop or closed-loop control here relates to the temperature of the fluid and/or the volume flow, wherein the amount
of thermal energy fed is given by these parameters.

According to a preferred embodiment, to provide cooling the brewery can have a sorptive refrigerating plant, the thermal energy
requirement of which is at least partially covered by the thermal energy produced by the solar collectors. Conventionally in breweries
compression refrigeration systems are used, which however have the same disadvantages as conventional heat generators. In contrast the
use of a sorptive refrigerating plant has the advantage that the thermal energy generated by the solar collectors can also be used for
producing the required cooling.

Preferably the fluid, water, can be used under increased pressure (high-pressure water). By increasing the boiling temperature the required
high temperatures of at least 120° C., in particular temperatures in a range from 160° C. to 180° C., can be achieved with the high-pressure
water in the liquid phase.

In a preferred embodiment the solar collectors can have parabolic trough collectors. Relatively high temperatures can be achieved, in
particular temperatures of up to 400° C. through focusing the solar radiation with the aid of a parabolic mirror onto the pipes in which the
fluid flows which is to be heated. Thus, heating up to 120° C., in particular to up to 160° C. to 180° C. can be realized for the fluid used in
the brewing method, even in latitudes which have less sunshine in comparison to southern countries.

With indirect heating of the fluid in the solar collectors, a heat transfer oil, molten salt or vapor can be preferably used for taking up the
thermal energy. With these substances high efficiency levels (better than 14%) can be achieved.
The disclosure also relates to a brewing method where the thermal energy requirement of at least part of the brewing process stages, in
particular during mashing, lautering and/or wort boiling, is at least partially covered by a fluid which is directly or indirectly heated by solar
collectors to a temperature of at least 120° C., in particular to a temperature in a range from 160° C. to 180° C. Through the use of thermal
energy from solar radiation the dependence on conventional thermal energy generators can be reduced. In order to make the method more
efficient than in the conventional generation of energy it is particularly important that the fluid can be heated to the highest temperatures
which are used in the process. In this respect the fluid can be heated both directly as well as indirectly.

According to a preferred embodiment the thermal energy requirement for bottle cleaning can at least be partially covered by a fluid heated
directly or indirectly by solar collectors to a temperature of at least 120° C., in particular to a temperature in a range from 160° C. to 180° C.
The advantageous use of solar energy is thus not just restricted to the actual brewing process, but rather it can be used in the whole beer
production. In particular, in the bottle room the energy requirement during bottle cleaning is high, so that the use of solar energy is
advantageous.

Preferably the thermal energy requirement of a sorptive refrigerating plant for the production of iced water for the brewing method can at
least be partially covered by a fluid heated directly or indirectly by solar collectors to a temperature of at least 120° C., in particular to a
temperature in a range from 160° C. to 180° C. The advantageous use of solar energy is thus not just restricted to the actual thermal
energy requirement in the brewing process, but rather it can be also used in the production of the iced water required in the process in
order to reduce the dependence on conventional energy sources.

According to a preferred embodiment the brewery plant additionally comprises a high-speed steam generating device which feeds thermal
energy to the fluid that is to be heated by the solar collectors.

This embodiment has the advantage that if the power from the solar collectors is not sufficient, for example due to reduced solar radiation
resulting from poor weather or due to the time of day, a high-speed steam generating device can be switched in. Thus, it is ensured that
sufficient thermal energy can be fed to the individual thermal loads even with reduced solar radiation. A high-speed steam generating
device is characterized in that it can quickly generate vapor, in particular steam, to compensate a power deficit from the solar collectors.
The high-speed steam generating device is in particular advantageous, because it can be operated, for example, by regenerative energy
sources via a district heating power station, rendering the plant overall independent of non-regenerative energy sources, in particular fossil
fuels.

http://www.cascadiagbc.org/resources/case-studies/brewery.pdf

http://eddylinebrewery.com/brewery.html
The Brewing Process
1. Malted Barley is ground. The final color and flavor is determined by the degree of roasting the malt has undergone.
2. Ground malted barley is mixed with 170 degree water into the Mash tun where starches are converted into sugar.
3. The now sweet liquid is pumped into the kettle (4).
4. The kettle boils the sweet liquid to which hops are added for flavor. The liquid is now called Wort.
5. The boiling wort is pumped through a heat exchanger reducing its temperature from boiling to 65 degrees or cooler into the fermenter (6).
6. In the fermenter the sweet wort is mixed with a specialty yeast strain and fermentation begins.
7. When the fermentation has subsided the wort is called beer. At this point it is cooled and moved into a cold conditioning tank (8).
8. In the conditioning tank the beer flavor matures, clears, and becomes carbonated. This takes between 2 and 4 weeks. When done the beer is served.
Cool fermenting
While the nature of yeast was not fully understood until Emil Hansen of the Carlsberg brewery in Denmark isolated a single yeast cell in the 1800s, brewers
in Bavaria had for centuries been selecting these cold-fermenting lager yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural
selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the
caves. Some of these Bavarian yeasts were brought back to the Carlsberg brewery around the time that Hansen did his famous work.

Traditionally, ales and lagers have been differentiated as being either a top fermentor or bottom fermentor, respectively. The main difference between the
two is lager yeast's ability to process raffinose. Raffinose is a trisaccharide composed of galactose, fructose, and glucose.

Lager yeast tends to collect at the bottom of the fermenter and is often referred to as bottom-fermenting yeast. Lager is fermented at much lower
temperatures, around 10 °C (50 °F), compared to typical ale fermentation temperatures of 18 °C (64 °F). It is then stored for 30 days or longer close to
freezing point. During storage, the beer mellows and flavours become smoother. Sulfur components developed during fermentation dissipate. The popularity
of lager was a major factor that led to the rapid introduction of refrigeration in the early 1900s.

Today, lagers represent the vast majority of beers produced, the most famous being a light lager called Pilsner which originated in Pilsen, Czech Republic
(Plzeň in Czech). It is a common misconception that all lagers are light in colour—lagers can range from very light to deep black, just like ales.

How a brewing tank is fabricated

Most brewing vessels are fabricated in a similar manner. It is helpful to understand how your vessel was built in
order to formulate an effective plan for dealing with problems like SCC.

The basic brewing vessel in micro/pub service today starts as a 12 gauge (.109" thick) inner tank built from flat
sheets of metal that are rolled into cylinders that form the sidewall of a tank and preformed heads (domes) and
cones. After the basic interior vessel is built heat transfer panels are attached. These may be of half pipe or channel
or most commonly dimple plate construction. Dimple plate, as the name suggests, is formed by pressing shallow
dimples into a sheet of usually thinner metal such as 16 ga. (.063") The dimples are welded to the interior vessel
and the resultant void space is where the heat transfer medium (glycol or steam) flows. Next insulation is attached
to the exterior of the heat transfer panels and finally the exterior cladding is attached. This cladding serves to both
to provide a cleanable durable surface and be esthetically pleasing to the viewing public. It should also protect the
insulation from water saturation or damage. Some manufacturers produce tanks with fully welded exterior
cladding, others will attach cladding using tack welds, pop-rivets or caulk and use metal collars around tank
penetrations called "beauty rings."

1994 Evapco ATW-Series Closed Circuit Fluid Cooler / Evaporative Condenser- 33 Tons
Mfg: Evapco Model: ATW-33A2
Stock No: HDFD230 Serial No: 941728
1994 Evapco ATW-Series Closed Circuit Fluid Cooler / Evaporative Condenser. Model: ATW-33A2.
Capacity: 33 tons based on 98 gpm of water flow with a 95ºF entering temperature, 85ºF leaving
temperature, and a 78ºF wet bulb. Refrigerant: Freon. This unit has a split circuit Thermal-Pak
coil enabling a series flow piping configuration and is furnished with a 4 kw pan heater,
thermostat and low water cutoff. Overall dimensions: 11 ft. 4 in. L x 4 ft. 4 in. W x 8 ft. 5 in. H.
(ACN213)(BE).