Compressed air in the brewing industry

In the fermentation and beverage industry compressed air is used:

• As a pressure gas for containers in the form of dry compressed air, free of oil and germs (“sterile air”), for the transport or displacement of liquids;
• As dry compressed air, free of oil and germs (“sterile air”), for aeration of must, yeast and water;
• As a means of energy for transport (barley feces, malt, auxiliary filter medium, sugar) in the form of compressed air free of oil and partly also dry;
• As oil and germ-free scavenging gas for the extraction of CO2 from recites prior to alkaline cleaning;
• As auxiliary energy in the measuring, control and regulating devices (control air) in the form of dry and oil-free compressed air;
• As an energy medium for drives (working air) in the form of dry compressed air.

The book was made in collaboration with the Working Group „ Energía “of the Specialist Committee for „ Installations and Operation Technique“ of the Scientific Technical Committee (TWA) of the Center for Testing and Teaching of Brewery in Berlin (Versuchs- und Lehranstalt für Brauerei in Berlin (VLB).