Basic 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 for BRAUHAUS 150/300 See basic flowsheet for BRAUHAUS 500/750

BRAUHAUS AUSTRIA's Brewing Technique.

.....is quite different to many small brewery systems offered. Latest technique - based on traditional brewing technology.
....Just a few special features for better beers:

- indirect heating system of mash and wort by an external boiler/heat exchanger
many advantages: better extraction, more tasteful beers, improved hops yield, complete removal of coagulable proteins, better evaporation of aroma spoiling substances like volatile sulfure compounds, lower pH, cleaner taste, improved falvour stability, shorter cooking time, excellent process control.

- heating source in the process is hot water at approx. 105°C and max. 0,5 bar.
advantages: safe, high flexibility with regards to energy sources -electricity- gas or oil, no "burning" of sugar for better taste, no annual inspection fee, lower investment cost

- high degree of automation plus the possibility of manual operation - for both mashing and fermenting
advantages: comfortable operation also for beginners, extremely relyable, easy maintenance without necessetity of flying-in foreign experts, maximum control over the complete process - also remote. See pictures about Switch Board and Automation & Screen Visualisation

- individual cooling and control for each tank.
advantages: no cooling rooms for the beer tanks required, production of different beers at the same time possible

Space requirement for a pub brewery

You may calculate roughly with 0,5-2 m² per 1000 litres of beer/y - the bigger the brewery the smaller this figure.

i.e. BRAUHAUS 150 for 15.000 litres/year requires ~ 6 m² for the brewhouse + ~ 15 m² for fermenting and storage tanks + ~ 6 m² for malt storage.
Roomheight: 2,5-3 m.

i.e. BRAUHAUS 750 for 150.000 litres/year requires ~ 12 m² for the brewhouse + ~ 40 m² for fermenting and storage tanks + ~ 30 m² for malt storage.
Roomheight: 3,5-4 m.

For details of other BRAUHAUS sizes please find further information at our Online-Pricelist

Basic designs

The brewhouse ( consisting of the brewkettle, lauter tun and hot water tank - usually requiring 6-12 m² ) should be presented with the help of a nicely formed podest/stage - at the best visible place within the restaurant. Other rooms for Fermenting/Storage may pe arranged somewhere else: besides, above or under the brewhouse.

Water / Energy

Water: First of all required - drinking water quality, preferably at a pressure of approx. 3 bar, certified by the local water authorities.In certain cases ( i.e. too high hardness, chlorine contents ) an additional treatment may be required. Basically we prefer to use the locally available water as it is - giving your beer a typical, local taste. If analysis requires we will install the necessary treatment of water.

Energy: electricity 380/400 V, 3-phase and 220/240 V, AC. Power to be installed: approx. 10 KW per 100 litre ( 1 HL ).
We require this energy for pumps, controllers, coolers and the heating process.
BRAUHAUS AUSTRIA's technology for heating : no steam but superheated water at approx. 106 °C at 0,5 bar ( therefore it is not a pressure vessel ).
If available and preferred to electricity it is of course possible to produce this heated water alternatively with gas/light oil.

Wastes / Effluent / Exhaust air / Noise

As solid wastes mainly the residues from the malt - "spent grains" will be found i.e.: BRAUHAUS 300 - approx. 70 kg wet spent grains per brew.
To be quickly used as protein-rich animal feed ( for pigs, chicken, cows ) in a neighbouring farm, for making bread or disposed along with kitchen garbage.

Wastwater is produced during cleaning operations. These liquid wastes are harmless as long as chemical cleaning agents are being recycled or neutralized before disposal.

Exhaust gas: Vapours produced during cooking operations are condensated in an integrated steam condensation system and therefore neither entering the restaurant rooms nor inconvenience the neighbours.
Because of production of CO2 during fermentation rooms containing must be exhausted from the bottom and fresh air ventilation at the top are a must. Additionally a CO2-alarm system is recommended to be installed, in case those rooms are situated in the cellar it will be obligatory.

Noise: A brewery does not produce much noise. Remarkable in this regard are only the malt mill ( maybe half an hour ber brewing day ) and the air compressor.
We recommend to place these equipments in separate rooms where they do not bother anybody.

Parameters for the building

Most important :
Load of floor: min. 300 - 1000 kg / m²
Sufficient room height depending on brewery capacity ( 2,5 -4 m )
Waste pipes and drains ( siphon trap )
Ventilation for all rooms
Air conditioning in order to keeping 20-25 °C in the brewery rooms - in hot countries
Tiled floor with a good slope to the siphon traps
Washable walls - tiled or painted
The brew-house may be presented on a stage in the middle of the pub or protected behind glas walls
Fermentation- and beer storage rooms should be separated from the pub's guests.

Warranty and Maintenance

2 years for all electr-mechanical parts.
10 years for the supply of identical or similar spare/wear parts.
Sparepart package and instructions to a local electrician included in the scope.

Recipe & Brewer's Training

The brewery's control is happening with the help of our programme softwareDie Steuerung der Anlage erfolgt über die von uns gelieferte Computersoftware "Brewmanager". This systems contains all the beer recipes the customer may initially require. The brewer has the possibility to modify these in the future or develop and install new recipes as he may desire.

Lots of different recipes for famous beers are available.

Raw Materials

Malt: For each recipe different kinds and portions of malt ( light to dark colour ) are required and should be on stock.
Suppliers: local dealer, a malting factory, a bigger brewery, direct import or BRAUHAUS AUSTRIA .
Required ~ 20 kg per 100 litres of beer

Hops: For the right taste of bitterness and aroma bitter and aroma-hops are required.
Suppliers: hops farmers, dealers, importer, big brewery, BRAUHAUS AUSTRIA.
Required ~ 100 - 200g per 100 litres of beer

Brewers yeast : Depending on kind of beer (lager or ale type ) bottom- or top-fermenting yeasts are necessary.
Suppliers: dealers, importer, big brewery, BRAUHAUS AUSTRIA - instant dry brewer's yeasts.
Required ~ 50 - 100g instant brewer's yeast per 100 litres of beer

Cleaning agents : acidic-, alkaline and desinfectant agents as 2-5% water solutions
Suppliers: dealers to beverage and food industry, local representatives ( i.e.Lever, Henkel,...)
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Buying a brewery from us also means that the following technical services will be provided by BRAUHAUS AUSTRIA:

- documentation ( i.e. layout & arrangement drawings, technical flowsheet & specification, process description, operational handbook )
- data required for officials/government approvals
- analysis of water, if not yet available
- analysis of local beer tastes
- provision of suitable beer recipes
- helping to select locally available raw materials ( malt, eventually hops )
- regular supply of brewer's yeast and other raw materials
- installation of a quality control system
- annual inspection within first 2 years
- supply of spare parts within shortest time ( if not available in our spare parts package delivered along with the equipment )
- information service in the years following regarding any problem arising - per e-mail within 24 hours