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Today the vast majority of fermentation vessels are made of stainless steel whereas in the past open fermentation in wooden vats was common. The temperature of the fermenters has to be controlled in order to ensure optimum conditions for the yeast strain used. Adjusting the temperature at the end of the fermentation and in the storage cellar helps to remove turbidity causing particles and to ensure reliable brews.



Yeast Propagation

Yeast strains are cultivated separately for each type of beer under optimal conditions as starter cultures for different beer yeasts. Basically there are two different types of yeast: bottom and top fermenting for lager, pils, resp. ales and wheat beer.

Yeast Pitching

Yeast, either form the propagation tank or harvested yeast from a previous fermentation, is pitched into the wort. Goal is to always have the same amount of viable yeast cells in a fermenter in order to make the process reliable and plannable.


After consuming the dissolved oxygen the metabolism changes to anaerobic leading to the formation of mainly alcohol and CO2. At the end of the fermentation only trace levels of dissolved oxygen are left.

Separator After Fermentation

After fermentation the yeast cells are separated from the beer. As the separation process might lead, especially at the beginning, to an uptake of dissolved oxygen, monitoring the low DO content is crucial for the stability and flavor of the final beer.

CO2 Recovery

In order to get independent from external CO2 suppliers and to optimize the carbon footprint CO2 generated during fermentation is recovered and purified for further use to compensate losses during filtration or for removing air out of empty bottles, cans or kegs.

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