For brewing craft beers several aspects are relevant:

• Craft Beer recipes
• A Flecks brewery
• Training for brewing
• Quality control

Flecks is delivering turnkey breweries plus installation, startup and 3 to 4 beer recipes plus:

• a high degree of automation for maximum quality control
• a concise education of new brewers  at site shown in over 60 brewery installations worldwide
• a substantial online support by Flecks brewmaster

For the operation of a brewery in most countries it’s not necessary to employ a professional brewmaster. Our training of customers personal for brewing and maintenance is well accepted.

A professional brewmaster is recommendable at higher brewery capacities.

Flecks has developed over 100 craft beer recipes

• various Pils
• various Lager
• various Ales
• various Stouts
• various Porters
• Weizen (wheat)
• Christmas beer
• Chilli beer
• IPA
• And so on…

Serving beers

Beer can be served in the following ways:

• directly from tank to the bar (beer serving tank with cooled python hose and beer pump required)
• via KEG/barrel (a number of KEG’s + a KEG cleaning plant are necessary)
• filling into bottles (bottle filling system required)

All these possibilities are offer in the module options in the price list

 
Flecks brewing technology
Brewing process

The brewing process according to the German Purity Law ( Deutsches Reinheitsgebot ) from year 1516:
( Deviations from the German purity law are of course possible and will be applied according to local requirements )

1. Water + Malt + Hops + Heating energy = Wort

In the Brew-House vessels pure brewing water and light / dark malt are mixed together to give the mash. In several temperature steps this mash is heated-up and finally lautered (filtered). The result is sugar-containing “wort”, a sweet juice which is cooked together with hops to give the necessary bitternes and aroma. This first part takes approx. 7-8 hours.

 2. Wort + Yeast + Cooling energy = Beer

 In the fermenting tanks brewer´s yeast (top-or bottom-fermenting depending on kind of beer ) is added to the cooled wort. Sugar is converted into both alcohol and CO2 ( carbonic acid ). After the ripening process at low temperatures and high pressure the typical taste of beer is developed. Within approx. 3-4 weeks from the begin of brewing the beer is ready to be served.

 See basic flowsheet