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COOLING

GENERAL | VISIT | HISTORY | TYPES OF BEER | TRIPEL | DUBBEL | REAL TRAPPIST | HOW TO SERVE? | INGREDIENTS | BREWING PROCESS | HORECA VISIT REQUEST | PROMOTIONAL GIFTS

Mash Production | Wort Filtration | Boiling | Cooling | Fermentation | Conditioning | Beer filtration | Bottling | Secondary fermentation

heat exchanger

Before the water cools after boiling the hop leaves are removed with a hop separator - this is a type of sieve. They are used as compost for the farmland of the abbey.

The brew is cooled with a heat exchanger where the brewing water is used as a coolant. The temperature of the wort falls to around 19 to 20° Celsius and it heats up the water for the next brew to 80° Celsius. In this way the brewery saves a lot of expensive energy.

After cooling, sterile air is blown through the wort. The brew thus obtains enough oxygen for successful fermentation..