Stop by the ZIEMANN HOLVRIEKA booth to see a totally new wort production process #CBC2019

ziemann-holvrieka wort production — More than standard: From a cast-out wort volume of 50 bbls, tthe craft brewer receives the complete brewhouse innovations from ZIEMANN HOLVRIEKA.

The Craft Brewers Conference and BrewEXPO America is the biggest event of the year for the craft beer industry. There’s a lot to see and do, and to help you navigate it all, we present this #CBC2019 preview series. Stay tuned over the next few weeks as we relay the new and cool products and services making their debut around the expo floor this year. If you have an announcement to share, let us know at [email protected]. The 2019 BrewEXPO takes place at the Denver Convention Center from April 8 to 11.

ZIEMANN-HOLVRIEKA | booth 17059

ZIEMANN HOLVRIEKA sales manager for North America Udo Funk will give a presentation on Wednesday, April 10, at the Craft Brewers Conference on how to increase the efficiency of an existing brewhouse. Over at the expo (booth 17059), ZIEMANN HOLVRIEKA will be presenting innovative brewhouse equipment to correspond with Udo’s talk, particularly OMNIUM, the revolutionary brewing process representing a completely new way of wort production.

Udo Funk will be presenting technical solutions to increase production by upgrading the existing equipment. Moreover, typical bottlenecks in the brewing process will be identified and practical solutions will be proposed. An upgrade with ZIEMANN’s new lautering technology will allow 12 to 14 brews per day, for example.

Furthermore, ZIEMANN will be presenting its highly flexible tank design that allows you to utilize your available space more efficiently, its sustainability solutions and its recently developed craft distilling equipment.

OMNIUM

However, the main topic at the booth will be OMNIUM, a completely novel brewing process. Here, the brewhouse tasks are divided into subprocesses, which are treated individually and, by subsequently combining partial flows, finally completed in an optimal way. The process has a positive effect on the quality parameters of the wort, which accelerates the fermentation and increases both the capacity of the brewhouse and the cellar. Further results are a double-digit improvement in OBY and up to 40 percent better hop utilization. This will increase your production capacity, reduce production costs, improve the shelf life of your product and can even help to boost your sales.