"the"...BREWPUB
The highest brewing technology to fit the smallest places.
The "brewpub" trend is with no doubt rapidly expanding throughout the world due
to the increasingly strong demand for tasting an original and genuine product, freshly
served amongst a warm and friendly environment.
Our production ranges from the small brew-plants, suitable for pubs and restaurants, to
the larger scale industrial breweries:
- brewpubs: with production from 1 to 30 hl. per brew
- industrial breweries: with production from 40 to 200 hl. per brew
The beer production system can be completed with high technological equipment
for
packaging the product into bottles,
or kegs, etc.
The high quality standards of our industrial plants are equally maintained in the smaller
"brewpub" equipment, thus ensuring a sturdy structure, no risk of bacterial
contamination and long life of all components.
Our engineering department is specialized in planning the design and characteristics of
the plant, customized to each individual needs and in order to obtain the maximum quality,
efficiency and productivity.
Installation and start-up "on-site" is carried out by our experienced
technicians and followed by an efficient after sales service.
FRAMAX equipment is supplied according to CE standards and certified DIN ISO 9001.
Other services offered by our organization:
"TURN-KEY" projects, including the necessary auxiliary equipment
Example of the TRADITIONAL brewing process:
1) The malt is ground to an even texture and is fed, together with pure water, to the
boiler kettle where it is heated progressively, thus enabling the extraction of maltose,
albumins, proteins, etc.
2) The first wort is separated from the threshes in the filter tun and returned back to
the boiler, where it is mixed with the second wort which
is obtained by washing the same threshes with hot water.
3) Wort is now heated to boiling temperature, added with hops and kept boiling for some
time, according to the beer recipe.
4) The wort at 100°C is sent to the whirlpool where it is separated from the heavier
particles before being transferred to the heat exchanger.
5) The heat exchanger rapidly cools down the temperature from 90°C to the fermentation
temperature.
6) Oxygenation treatment and yeast injection takes place at the outlet of the heat
exchanger, before reaching the fermentation tanks.
7) The beer is now left to ferment for a few days, then yeast is removed.
8) Maturation (also called ageing phase) is the final stage where the beer is matured at a
controlled temperature for several days, according to the beer recipe.
The beer is ready to be consumed or filled in bottles, kegs, etc.
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