So I recently visited brewery with 100yo technology and what struck me most was how little has changed.

Now you basically have only differences in driving the brewery - electromotors instead of steam engines and transmissions.

Basic technology like 2 tanks - one for boiling and mashing, other for sparge and leaving decoction parts (with perforated bottom) - is same to this day.

Other thing that’s different is cooling, you now have coolers for quickly cooling wort and cooled tanks. Instead of shallow baths where the wort is pooled to cool and putting ice to cellars.

So did you checked some historical brewerys with copper tanks and stuff like this? Did it make you change or adjust your brewing setup? Did you learn anything?

  • Vanth@reddthat.comEnglish
    0·
    9 days ago

    Check out ingredients too. Like kveik yeast that ferments at 90-100 F, allowing people to brew without electrical chillers. Still to be found for use today, NB calls their strain “Lutra”.

    Or alternates to hops and how they tied to the Catholic Church and the Protestant Reformation.