Pressurized fermenters are used for alcoholic fermentation and beer aging under controlled conditions. They operate at pressures up to 2–3 bars, which is necessary for natural CO₂ saturation during fermentation and beer preparation for bottling. They are made of stainless steel (AISI 304/316L), equipped with cooling, CIP spray balls, a manometer, yeast valve, and temperature sensor. Ideal for professional breweries, craft production, and industrial brewing.
Non-pressurized fermenters are used for open or semi-open fermentation, mainly for traditional beer styles (e.g., Bavarian wheat beer). They do not maintain internal pressure and are open to atmospheric influence, which allows a different flavor profile. Used in small breweries or laboratory conditions where natural fermentation development is monitored.
Storage tanks are used for maturation, carbonation, and storage of beer after fermentation. They are designed as vertical or horizontal pressure vessels with insulation and cooling. Equipped with a drain valve, carbonation stone, thermometer, and safety valve. Used immediately before bottling or dispensing.
In this tank, wort is boiled and hops are added, which affect the aroma, bitterness, and sterility of the beer. Made of stainless steel with steam or electric heating, it allows precise control of boiling time and temperature. A key step in forming the character and stability of the beer.
The glycol tank serves as a source of cooling fluid (glycol-water mixture) that circulates through the cooling zones of fermenters, BBT tanks, and other components. It is connected to the chiller and control system. Essential for maintaining a stable temperature during fermentation and storage.
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