After start-up of the factory, two brews of 100 hl each are to be produced per day. NESSIE allows for high original wort concentrations of 20 percent or even more: “This is optimal for the whisky production process and provides us with all the freedom we want”, says Björn Stegemeyer, who, with his company HanseBev, was commissioned with the planning and project design. Furthermore, NESSIE worts supply the yeast with important nutrients, resulting in a fast fermentation and a high final degree of fermentation. Due to the very compact design, NESSIE requires little space in the building. The decision in favour of T-REX was taken due to its attractive economic efficiency compared to other mill systems and the optimal grist composition for the NESSIE operation.

“We are pleased that we were able to open up a new and extremely interesting field of application through the outstanding advantages of our innovative solutions, especially because the initiative for the cooperation came from the customer,” says Holger Wunsch, Sales Manager DACH and Eastern Europe at Ziemann Holvrieka GmbH. “We are sure that this grist and lautering system will optimize the process flows for many whisky producers. Everyone who is active in this beverage segment should deal with this technology.”

At the Dresdner Whisky Manufaktur UG, they are pleased to be able to rely on Ziemann Holvrieka GmbH with regard to the mash filtration: “In Dresden, we are planning not only the largest, but also the most modern distillery in the country. Due to the energy efficiency, the higher yield and the first-class support, we deliberately decided in favour of this cooperation”, says co-initiator Thomas Michalski.

With this award, dena honoured the sustainable energy savings, which have been achieved with the new brewhouse of the private brewery from Straubing. This new brewhouse was built in cooperation with Ziemann Holvrieka GmbH, Ludwigsburg in 2013. Due to the highly efficient brewhouse work with the Colibri, Lotus and Shark, the gravity conveyance due to the cascade construction as well as numerous other energy-optimized measures, the heat energy consumption decreased by more than 40 percent compared to the old brewhouse. The required electrical energy decreased by about 10 percent, while the yield increased by about three percent.

The German Energy Agency ‘dena’ was founded in autumn 2000 and is based in Berlin. dena’s shareholders are the Federal Republic of Germany, the KfW Group, Allianz SE, Deutsche Bank AG and DZ BANK AG.

‘dena’ supports the implementation of the energy turnaround in politics, economy and the society. An important element is the ‘Best Practice in Energy Efficiency’ label, which is granted for implemented energy efficiency measures, which have an exemplary character due to the effects achieved. The initiative ‘Energy Efficiency’ is funded by the Federal Ministry for Economic Affairs and Energy.

The first step towards an energy-autonomous brewery

The construction of the new brewhouse was the first step towards an ‘energy-autonomous brewery’. This concept was also developed in close cooperation with Ziemann Holvrieka and won the ‘Federal Award 2013 for Outstanding Innovative Craft Achievement’. The aim is to obtain the total primary energy of the Karmeliten Brauerei almost completely from renewable energy sources.

For this purpose, various actions and measures shall be implemented within the next 1.5 years. In March, for example, a biogas-driven micro gas turbine shall be installed for the electricity and heat generation. In addition, it is planned to use the solar-generated process heat for process steps with high heating temperatures, using Fresnel collectors. An absorption-type refrigeration system, with propane as a natural refrigerant, will additionally convert the low process heat, recovered from the solar thermal process, into process cold. Moreover, it is planned to use various storage facilities in order to buffer the excess heat and cold and to provide this energy in case of need. Another measure is to recover the process heat and to reuse it for the bottle cleaning, the brewing water heating and the heating of the building. Highly contaminated waste water shall be converted into biogas, which, in turn, shall be used within the brewery.

With this plan a total of approx. 1.4 million kilowatt hours of primary energy can be saved. Compared to the existing plant, this corresponds to a reduction potential of more than 30 percent. Thus, the CO₂ emissions can be reduced by approximately 900 tons per year. The Federal Environment Ministry supports this project with more than one million euros from the Environment Innovation Programme.

For Cervecería Centroamericana in Guatemala, beer is not only a beverage. It is a real passion. One visible expression of this philosophy are the architecture and the technological facilities of the brewery. Thus Guatemala City houses one of the world’s most beautiful brewhouses. It will be modernised this year, while at the same time extending the cellar area of the brewery.

But Cervecería Centroamericana is prepared to go further: Now a second, very modern brewhouse is to start operating; with the corresponding cold block adaptation, this will increase the capacity of the brewery to 4.3 million hl per year. As was the case with the existing brewhouse and the current extension, the corresponding order was once again awarded to Ziemann Holvrieka GmbH in Ludwigsburg.

he new brewhouse is to produce 12 brews a day, each of approximately 1,050 hl. It will be equipped with a mash tun with a Colibri agitator, a lauter tun, a Shark internal boiler and a whirlpool. Cervecería Centroamericana deliberately chose the variable Shark boiler in order to be able to produce various aroma profiles, ranging from “mild” to rather “edgy”. Other components of the order are a hop dosing plant and a CIP plant. The malt intake system will also be extended by adding the innovative T-Rex milling system.

Yet another feature is the hot water operation of the new brewhouse. This will provide Cervecería Centroamericana with the option of converting to sustainably generated energy such as solar thermal energy at any time.

The new cold block comprises eight cylindroconical fermentation tanks with a diameter of 7,200 mm and a capacity of 6,000 hl, which will be manufactured on site. All other tanks and the brewing vessels will be shipped to Guatemala from Bürgstadt. The fermentation tanks will be equipped with very light yet robust domed lids made of polyurethane. The order also includes a filtration line with a capacity of 500 hl/h, including stabilisation, and a yeast cellar with propagation.

The entire project will be handled by Ziemann Holvrieka on a turnkey basis, i.e. comprising engineering, production, transport, installation, pipework, automation and commissioning.

Tom Kehoe, founder and brewmaster of Yards Brewing Company, has decided to execute his new brewery project together with Ziemann Holvrieka GmbH. With the largest craft brewery in Philadelphia, the brewing technology specialist from Ludwigsburg, Germany, was able to win an important new customer.

Two Lotus lauter tuns for ultimate flexibility

The order placed with Ziemann Holvrieka includes one complete brewing line including the raw material handling. The brewhouse is designed for twelve brews per day. The planned cast out wort volume with an original wort content of 15.5° Plato amounts to 120 hectoliters per brew. The brewhouse will be equipped with the innovative mash agitator Colibri as well as with two 莲花 lauter tuns with diameters of 2.3 and 4.8 meters. This dual solution allows Yards Brewing Company to effectively process even brews with a volume of less than 25 hectoliters or lauter a very strong brew simultaneously with two lauter tuns. For this purpose, Ziemann Holvrieka will also install an external wort boiler, which is ideally suited for small batches. Another special feature of the brewhouse is a fully automatic dosing system for cone hops. In addition, Ziemann Holvrieka will supply six cylindro-conical 1,000-hl 水箱 including dome covers and a catwalk system. A special feature of the tanks is that they will be installed at such a height that below the tanks there is space for a beer garden. Ziemann Holvrieka will also be responsible for the planning and supervision of the installation.

Tom Kehoe explains the decision in favor of Ziemann Holvrieka: “For the solution chosen by us, it was very important to visit reference breweries and during a test brew in their pilot brewery in Ludwigsburg, we could assess for ourselves the performance of their equipment and technology”. The shipment of the components took place beginning of July and the installation August / September 2017. The first brew in the new brewhouse of the Yards Brewing Company was already produced.

Experienced process and filling technology specialist will be the first point of contact in the future

In order to expand its presence on the Iberian Peninsula and thus to further optimize its sales structure, Ziemann Holvrieka GmbH has agreed a strategic partnership with Franz Scheck and his company BERITEIL IBERICA. BERITEIL IBERICA is a process and filling technology specialist for the brewing, beverage and liquid food industry, operating in Spain and Portugal. Scheck himself can draw on a wealth of experience gained over about one and a half decades as managing director of the Spanish branch of a well-known mechanical engineering company.

“For Ziemann Holvrieka, the Iberian Peninsula has traditionally been an important sales market. In addition to the well-known Global Players, strong regional companies and brands are present here, which meanwhile also have international importance but still operate from Spain or Portugal. With the competent and well networked partner BERITEIL IBERICA, we can now intensify the contact to all these customers even more”, explains Florian Schneider, Sales Director EMEA and APAC of Ziemann Holvrieka GmbH.

New segments will also benefit from this partnership, points out Florian Schneider: “BERITEIL IBERICA will, of course, access the portfolio of the entire group of companies. Take, for example, the growing craft beer scene. In this sector, our sister company DME Process Systems covers the area of very small brewhouses with extraordinarily attractive solutions.” BERITEIL IBERICA will serve the Iberian market from the Spanish capital Madrid.

"之所以选择 OMNIUM 啤酒厂，主要是因为其灵活性更高。酿酒车间的任务被划分为多个子流程，并进行相应的优化。这使得我们可以使用更多种类的原料，例如传统谷物，而这些原料如今被认为不太适合工业化生产过程"，毕业于工程师专业的酿酒师 Dominik Eichhorn 解释道，他是家族酿酒厂的第三代掌门人。

创造力、多样性和 400 年酿酒传统的完美结合是啤酒厂成功的核心因素之一。Eichhorn 指出："我们的目标是酿造出从积极意义上讲可能有些粗糙的啤酒品种，正因如此，我们的产品才能打动客户，让客户信服。我们很乐意将生产可替代的主流啤酒的任务交给工业啤酒厂。酿酒厂取得了巨大成功：它不仅赢得了忠实顾客，还凭借啤酒赢得了知名奖项。欧洲啤酒之星 "银奖和 "国际手工啤酒奖 "金奖的小麦博克啤酒就是其中的两个例子。目前，消费者可以从啤酒厂自产的 11 种特色啤酒、1 种混合啤酒饮料和 14 种无酒精饮料中进行选择。

在产量和珍贵成分方面取得最佳效果

Eichhorn 认为 OMNIUM 还具有其他重要优势："除其他外，我们还可以对各个工艺步骤进行干预，从而在产量和有价值成分方面为我们自己和客户实现最佳结果"。OMNIUM 啤酒酿造车间为 Eichhorn 提供了弥补麦芽质量波动（主要受气候影响）的机会。

新酿酒车间的核心部件和核心部分是 ZIEMANN 的醪液过滤工艺 NESSIE，该工艺已于 2016 年在 BrauBeviale 上展出。醪液在连续过程中被分离成麦芽汁和废糟，并通过对产生的水流进行目标导向来获得提取物。因此，工艺时间短，产量效率高。另一项新技术是 ZIEMANN 的麦芽汁后糖化 ALADIN。糖化通常只在糖化过程中进行。ALADIN 考虑到了热沸腾过程对麦芽淀粉糖化的影响。因此，在使用麦芽酶生产麦芽汁的最后阶段，麦芽汁的质量得到了保证。另一项新技术是 ZIEMANN 的 JANUS 分馏麦芽汁沸腾技术。另一个煮沸容器可将约 1/3 的麦芽汁用于单独的酒花异构化。仅使用 NESSIE 模块的部分水流，这部分水流的提取物含量已经降低，pH 值也略有升高。此外，这部分酒液还含有许多矿物质（如镁），在麦汁煮沸过程中形成的酒渣也较少。这些重要因素都明显提高了酒花的产量。在随后的工艺步骤中，形成的麦汁馏分会再次汇集到一起，并与所有保持的有价值成分一起被引导到发酵窖中。

所需空间更小，地基成本更低

除技术优势外，建筑设计方面也有各种优势。由于采用了 NESSIE 设计，OMNIUM 啤酒厂对空间的要求更低，对地基的要求也更低。这也是啤酒厂的另一个核心优势，因为只有这样，新啤酒厂才能在非常紧凑的新建筑内实现，而这正是有限空间条件所需要的。

在雷肯多夫的 OMNIUM 啤酒酿造车间，每天将生产三次啤酒，每次 70 升。为了尽可能提高酿造量的可变性，Ziemann Holvrieka 为麦汁釜配备了一个外置锅炉。首次酿造计划于 2018 年 4 月初进行。正式落成典礼将于 2018 年 7 月举行。

Entering the unknown territory “beer”

Toshkentvino Kombinati, with its history of more than 150 years, originated from a winery on the banks of the Salar in Uzbekistan’s capital Tashkent. Today, 4 large wine and spirits factories and 12 wineries are part of the company, which produces award-winning white and red wines as well as vodka, cognac and soft drinks. Since 2012, a glassworks has been part of the company. “Due to the opportunities in the beer market, we have decided to diversify further and to build our own brewery,” says Mirabid Mahmudov, CEO of Toshkentvino Kombinati. “When we started to bring the idea of the brewery to life, we also visited the trade fair Drinktec, where Ziemann immediately convinced us with its products and services,” explains Mahmudov. The idea became concrete at the end of 2017, when the contract for the Greenfield project was signed. Ziemann Holvrieka acted as general contractor for the process technology sector, from the malt intake to the bottling plant, including all utilities. Toshkentvino Kombinati was responsible for construction and the buildings.

Zomin as a location and brand core

“We did not want to produce at our headquarters and deliver our products from there. Rather, we have chosen a region that is gaining in popularity among tourists and the local population: Zomin, the Switzerland of Uzbekistan,” recalls Mahmudov. The Zomin National Park (in Uzbek called “Zaamin”) is located about four hours by car from the capital Tashkent in the southeast of the country on the border with Tajikistan and has an area of about 480 km². Zomin is known as a climatic spa resort and for its unique flora and fauna. The national park is a popular recreation area for residents of the near and far surroundings. In addition, Zomin is located on the tourist route between Samarkand and Tashkent.

“We really wanted to use innovative brewing technology”

The Zomin region should not only be the location, but also form the core of the brand with its numerous positive associations. For this purpose, a corresponding product had to be developed, namely an all-malt beer with a German character, but without high gravity. “We did not just want to set new standards with our product in Uzbekistan, but we really wanted to use innovative brewing technology,” says Mahmudov. Toshkentvino Kombinati decided to equip its new brewery with a grist mill type T-Rex, a mash kettle with Colibri agitator, a Lotus lauter tun, an internal boiler Shark as well as the proven whirlpool Wortex with conical bottom, tangential inflow and various side and bottom outlets for hot trub separation. The brewhouse was designed for a maximum of 12 brews per day with a cast-out volume of 110 hl of hot wort.

For the cold block, Ziemann Holvrieka supplied the entire process pipework as well as a total of 16 fermentation and storage tanks, each with a volume of 1,050 hl. The interface to the bottling plant consists of four bright beer tanks, each with a volume of 510 hl. The tanks and the other plant components were transported to the construction site by ship and truck. The turnkey project also included the essential process components and utilities, such as filter and yeast propagation cellar, brewing water treatment, refrigeration plant as well as the CIP system for the brewhouse and cold block area. The new brewery was equipped with the process control system Braumat V7, whereby the media routes in the cold block area are defined by means of swivel bends.

Almost 3,000 kilometres to the nearest seaport

After extensive structural preparatory works, the actual implementation began in mid-2018. Components and materials had to be transported by land on the last nearly 3,000 kilometres, since neither Uzbekistan nor one of the neighbouring countries has a seaport. It was also clear that “Greenfield” really meant “on the green field”. The nearest small town is a few kilometres away. However, the associated logistical challenges were mastered by the Ziemann project management and the first brew was successfully produced on December 15, 2018.

Success proves the courage

The official inauguration ceremony took place on December 27, 2018, which was also reported on Uzbekistan television and other media. Since April 2019, the Zomin Pilsner with 12 % original wort, bottled in a green 0.5-litre glass bottle, has been available on the market. Its label proudly announces a brewing tradition “since 2018” that will hopefully last a long time. “The market response is consistently positive. We also have many interesting ideas on how we can further strengthen and expand our Zomin brand. Uzbeks and tourists can be equally excited,” concludes Mahmudov.

Innovative interpretations of Ales, Porters and Stouts based on the English model – these are the main pillars of Yards Brewing Company. The product range is completed with a high quality all malt lager and seasonal products such as a summer wheat beer flavored with citrus zests and innovative beer specialties such as the Chocolate Love Stout. A total of no less than 200 lb of dark Belgian chocolate is brewed for this purpose.

Once again, it started in a garage

he brewery was founded in 1994 by Tom Kehoe and Jon Bovit, both of whom were enthusiastic home brewers since 1988. Their first garage-sized brewhouse had an output of 3.5 bbl. By the end of 1996, Yards’ output had already grown to 800 bbl. In 1997, Kehoe and Bovit moved for the first time. The new brewery gave them the opportunity to bottle their beer. Until this time, Yards had delivered all the beer in barrels. In 1999, Bovit left the company. Since then, Kehoe has been President and brewmaster of the Yards Brewing Company as well as the brewery’s face and driving force. In 2001, the brewery reached its maximum output capacity with 2,100 bbl.

Time for the next relocation: in 2001, Yards Brewing Company moved to the old Weisbrod & Hess Brewery. Tom Kehoe partnered with Nancy and Bill Barton, who leased the building to him. The partnership was, however, short lived. As of 2007, Kehoe and the Bartons went separate ways. At that time, Yards brewed about 10,000 bbl per year.

Extension in a first step from 55,000 to 100,000 bbl

Kehoe then rented the next property, in which he installed his brewery plant. Yards produced 6,500 bbl in the first year. This location was the first brewery in Pennsylvania that was powered entirely by wind. Then in 2009 Kehoe brought in new partners Trevor Prichett and Ethos Holdings, and from that point forward the brewery was constantly modernized and expanded. In 2016 about 41,300 bbl were produced and sold. Roughly 90 percent of the Yards beers are distributed in Pennsylvania, New Jersey and Delaware. As high quality ingredient products, these beers are sold at premium prices: a six-pack costs about 10 USD.

As they were pushing up against brewing capacity and didn’t have a canning line, Kehoe and Prichett needed a bigger facility. In 2017, Yards found the necessary hall with an area of 70,000 square feet. In the first stage, the new brewery plant should have an annual output of about 100,000 bbl and later be extended to over 200,000 bbl. For the first time, a canning line was planned. The principles of using wind energy and the commitment to sustainability were maintained. The estimated cost for the completion of the new brewery is about 24 million USD, whereas 8 million USD are estimated for building and construction and the remaining 16 million USD for plant technology and equipment.

Two lauter tuns and one external boiler for maximum flexibility

The order placed with Ziemann Holvrieka included one complete brewing line including malt handling. The brewhouse is designed for twelve brews per day. The output volume is 100 bbl per brew with an original extract content of 15.5° Plato. The brewhouse was equipped with the innovative mash agitator Colibri as well as two Lotus lauter tuns with diameters of 7.5 feet and 15 feet. With this dual solution, Yards Brewing Company can effectively produce brews of less than 20 barrels or can even lauter brews with a high extract content. For this reason, an external boiler was installed, which is ideally suited for small batches. Another specialty of the brewhouse is the fully automatic dosing system for cone hops. In addition, Yards ordered six cylindro-conical 650-bbl tanks including dome covers and catwalk system.

“The visit of several reference breweries was very important for the choice of our brewing line”, says Kehoe. Kehoe’s aim was a brewery plant that offers the highest possible flexibility in addition to maximum wort quality. This required an individual solution that was best implemented by Ziemann Holvrieka. As examples, Kehoe mentions the two lauter tuns or the external boiler. “The solutions of the competitors were much more standardized. Compared to an industrial brewhouse, there were no compromises regarding the installed functional components such as pumps or valves”, says Kehoe.

All brewing vessels were delivered pre-assembled on a base frame

The planning and monitoring of the assembly as well as the automation were the responsibility of Ziemann Holvrieka. To simplify the assembly, all brewing vessels were pre-assembled on a base frame in Germany, with integrated internal piping and already mounted valves. On the construction site, the individual modules were only connected with each other.

The Yards team produced the first brew in the new brewhouse in March 2018. Until June 2018, the existing production facility was still operated for the “flavor matching”. Since that time, Yards has been brewing exclusively at the new location in downtown Philadelphia. An important part of the new brewery is the taproom. A gastronomic recommendation for all residents and visitors of Philadelphia as well as an architectural highlight and eye-catcher. While sitting in the taproom, the guests can look through large glass panes on the entire brewing process, from the brewhouse up to the canning line. Separated from the main dining room by a roll-up door is an outdoor area, where guests and visitors can have a seat below the fermentation and storage tanks. For this purpose, the stainless steel tanks were designed with high skirts. “It’s about working hard, having a good time and giving something back to society”, Kehoe summarizes his motivation to continue investing money and passion in his Yards Brewing Company. Yards has created something that has the potential to be spontaneously associated with the keyword “Philadelphia”, such as the Liberty Bell or the “Rocky Steps”. At least for lovers of top-quality beer specialties, the chances are good. 

A key element in the production, storage and transport of fruit juices and dairy products is the hygiene: it is of utmost importance to prevent any contamination due to germs or dirt. Thanks to the aseptic design of the tanks – among others with smooth surfaces, rounded corners and self-draining contours – Ziemann Holvrieka provides its customers with sterile tanks for all process steps. With the turnkey storage terminals, the producers can easily store their products in an aseptic way over a period of 18 months. The tanks and vessels are tailored to the individual needs and requirements of the customer. The specialists supply tanks for both NFC (not-frozen concentrate) and FCJ (frozen concentrated juice), designed for various fruit varieties such as apples, peaches, pineapples and oranges.

With regard to the design, engineering and manufacturing of the tanks, Ziemann Holvrieka meets the hygiene directives of the European Hygienic Engineering & Design Group (EHEDG) as well as the 3-A sanitary standards (3-A SSI). These requirements include, among other things, a cleaning-friendly design of the plants and components. In addition, the tanks and vessels must not interact with the product.Furthermore, Ziemann Holvrieka offers CIP & SIP systems (cleaning in place & sanitizing in place). CIP & SIP is a cleaning and disinfecting system, which is integrated into the overall plant concept and which effectively removes all residues and deposits and kills microorganisms. This ensures a consistently high product quality. The company, located in Ludwigsburg, thus responds to the customer demands, which are rising due to ever-increasing batches and hygiene regulations.