New German fermentation technology

After 30 years of research, the German beer expert Axel Heiliger has found a new way of fermenting, which saves time and money.

People who love to drink beer can enjoy the beer from the new production method (Photo: journeyout) Traditional beer fermentation begins by leaving the malt liquor, sweet taste, into the jar. Then yeast is added to turn sugar into wine as well as CO2. The fermentation process takes about 10 days. However, Heiliger said that it was impossible to control the process by free-floating yeast. It's like throwing yeast in a jar and saying, "Let's go work ."

Heiliger's technique allows the yeast to work faster and involves bonding the yeast to the ceramic wall of the stainless steel pipe. Men will dissolve and surface to grow malt with increasing speed. That means that the fermentation process takes only a few hours. Any regular yeast can be used in Heiliger's process. However, the yeast's life expectancy is much higher than the traditional process.

Traditionally, yeast has degenerated after three batches and began to affect the quality of the beer. "We tested it and after a year the yeast worked well," said Heiliger . Beer still tastes good. My system was closed as soon as yeast was put in the container. Manufacturers do not need to touch it and do not have to clean it in the long run. The more the yeast touches, the greater the risk of infection. "

Heiliger designed the first prototype cylindrical pottery in 1997. After rigorous testing, the German beer company Scheiblich is producing a series of Heiliger's patented, Aubras fermentation systems . His equipment occupies only 30 square meters while other systems can occupy an area of 300 square meters. "When I first studied beer making in 1964, I thought there must be a better way. So, I started looking. I have proved that it is not just words .

Heiliger believes that his invention will be useful for breweries. He also wanted the production of the Aubras system to be carried out only in Germany. Professor Graham Stewart, a brewery expert at Heriot-Watt University in Scotland, and director of the International Brewing and Distilling Center, believes that the Heilliger technique is a continuous and active fermentation process. on a small scale.