Since 1952 Baumer has been at the side of the brewing industry. We develop process sensor technology that perfectly serve breweries both under technical and commercial aspects. Our sensors meet the requirements of potentially explosive applications in silos, in the hot brew house environment, the hygienic and cold requirements in cellars, are up to speed and vibration present at filling and packaging installations. Designed to cope with it all, sensor operation is not impaired by such ambient conditions. Contact us, together we work on the optimum possible solution for your challenge.
Sensors for breweries
Filtration and flash pasteurizing
Flash pasteurization does not replace the microbiological laboratory. However, optimally operated, it ensures a safe product with a low energy input. In the cross-flow process, insulated heat exchangers monitored by fast temperature sensors and sensitive differential pressure sensors ensure the best use of resources.
Filtration
Filtration has a decisive influence on how long the beer lasts without becoming cloudy, how well the foam stands and how full it tastes. The process is complex and accurate temperature, flow and differential pressure measurement can make the difference in terms of cost and quality.
CIP
In larger breweries, often divided into the brewhouse, cellar, and bottling tasks, the optimum level of automation can be represented for each task without compromising safety and efficiency.
Maturation
Convection ensured by temperature control ensures consistent quality of the green beer maturing. The hygienic design supports successful, simple and quick cleaning of the tanks. Though the processes are slow, they require accurate control and documentation.
Malt reception and Silo
Baumer sensors monitor raw material handling to ensure quality, availability, traceability and to protect the system against damage by blockage.
Cold trub separation, aeration and yeast handling
The energy consumption of separators is high. Beer losses should be avoided. This calls for optimized separator cast out under aspects of time and extract loss.
Tailored dosing of the right amount of yeast will ensure well and quick fermentation. The desired volumes are measured by an electromagnetic flow meter.
Fermentation
The fermentation equipment has specific requirements on hygienic design. The growth of wanted yeast or lactic acid bacteria must be ensured while any unwanted ones must be successfully cleaned out. This requires careful handling and operation. Process speed is quite slow, but yet requires pinpoint control to be successful.
Wort cooler and hot water buffer
To recover maximum energy out of the hot wort, the heat exchanger operating as wort cooler must be perfectly controlled. The energy amount is monitored at the point the gained hot water is reaching the hot water buffer. From here it can be used in the brewhouse for different steps.
Milling and Brewhouse
Accurate balancing and efficiency determination are important success factors in the brewhouse. At the heart of beer production, our sensors ensure the optimal use of raw materials and energy.
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