Beer production

Here you can find process-based measurement technology for the plants within your brewery. Based on accurate descriptions, you can find different JUMO solutions for the machines and plants used in breweries here.

Mash tun

3 Solutions


Lauter tun

2 Solutions

During the lautering process, the husks of the malt, the spent grain, are separated from the wort. Here, the spent grain acts as a filter. The mash is pumped and recirculated in the circuit until a filtration layer has formed from the husks. The agitator is controlled using the pressure differential so that the filtration is efficient.

Wort boiler

3 Solutions


Wort cooler

4 Solutions

After clarification in the whirlpool or through filtration, the wort must be cooled down to fermenting temperature as fast as possible. Here the parameters of time and temperature are also extremely important. The rate of flow of the wort is controlled by the wort temperature. The warmer the wort, the more slowly it flows through the cooler.

Fermenting and storage tank

3 Solutions

During fermenting, the wort is mixed with a certain amount of yeast cells. At the beginning of the fermenting process, the yeast is aerated well and subsequently fermented at a temperature that is optimum for the yeast. During subsequent storage, the yeast is harvested and the green beer is stored at a particular temperature and for a defined period depending on the type of beer.

CIP plant

4 Solutions

CIP (Cleaning in Place) is the standard cleaning process in the brewing industry. The precise combination of factors such as chemicals, temperature, mechanical equipment, and time makes the cleaning a reproducible process. The monitoring of the temperature, concentration of chemicals, and the water quality of the return flow in particular, ensures clean and germ-free machines and plants.