Advancements in Free-Cooling Keep Breweries Cool Year-round

Advancements in Free-Cooling Keep Breweries Cool Year-round


The craft brewing industry has exploded over the past several years. According to the Brewers Association, in 2012 there were 2,420 regional craft breweries, microbreweries and brewpubs in the U.S. By 2017 that number had nearly tripled to 6,266. The abundance of craft brewers has led to increased competition for market share among consumers, distributors and bars – leaving little to no room for error in the brewing process.

 

The Science of Brewing

Whether it’s a small, local microbrewery or a large national brewery, temperature control plays an important role in the manufacturing process. While traditional chillers can provide adequate cooling for breweries, keeping them at a consistent temperature can be costly.

Craft Beer USA, states that beer stored at 100°F for one week tastes as old as beer stored at 70°F for two months or as old as beer stored at 40°F for one year. The taste of beer changes dramatically at higher temperatures because of the chemical reactions taking place – primarily oxidation. Fortunately, there are alternative chiller solutions that provide advanced cooling technologies to increase energy savings and lower total cost of ownership (TCO).

 

A Closer Look at Free-Cooling Technology

Free-cooling is the process of using low-temperature ambient air to chill the liquid in process or comfort cooling systems.


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