PROJECT
INCORPORATING COLD CHAIN
Glycol circulation pumps.
Developer, Gavin Magrath and Anja van Zyl.
Copper kettle in brew house.
a secondary fermentation yeast for re- boiler. Commissioning from the Brew
fermentation in the bottle. This method is house officially occurred mid-2018,
very popular in Belgian style beers. producing the first brew called, ‘Brouer
The project ran from 2018 to 2019.
Maak ‘n Plan Belgian Ale’. At the
beginning of 2019, the Keg machine
things off in the Brew house. Equipment and bottling line were commissioned.
installed included a mill, water tanks, Official completion happened at the
coolship, keg machine, bottling end of February. There were little to no
machine, centrifuge, pasteurizer, hiccups coupled with the installation.
fermentation tank, CIP skid, chiller and The entire project only experienced
With equipment installation kicking
Brewery Taproom.
when beer is consumed. Too cold BBT is a temporary holding tank before
temperatures can cause yeast shock the beers are packaged. At this stage,
and possibly a ‘stuck fermentation’ the beers are normally carbonated
where the yeast stops fermenting the and need to be kept cold at 1-3°C to
sugars in the wort. This detrimental to the keep the CO 2 in suspension. If not, the
beer will lose its carbonation (CO 2 ) and
sugars left in the beer that not only will become ‘flat’ again or un-carbonated.
make the beer taste sweeter, but it could To package beer that is carbonated,
cause re-fermentation in the bottle, can the beer needs to be cold to prevent
or keg. This could cause the packaged foaming at the filling machine. Together
beer to explode. with the cold beer, the BBT needs
to be pressurised with CO 2 . The only
Cooling is also required for the BBT when exception is when beer is packaged un-
force carbonation takes places. The carbonated with additional sugar and
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final product as there will still be residual
Stainless steel piping.
COLD LINK AFRICA •
March/April 2020