16 March 2018
At this year’s Craft Brewers Conference in Nashville Ziemann Holvrieka will showcase its comprehensive product and service portfolio, which is particularly interesting for craft and creative brewers. The focus of the exhibition at booth 344 is on a brewhouse solution, specially developed for the requirements of the North American craft brewers. This solution is offered from a cast-out wort volume of 50 bbl. In addition, ZIEMANN HOLVRIEKA will present its innovative brewing process OMNIUM, which celebrated its world premiere last year and which represents a completely new way of wort production.
Standardized and technically reduced brewhouse modules restrict the flexibility and thus the creativity of the brewmaster. Consequently, ZIEMANN HOLVRIEKA offers all services and current brewhouse innovations, such as SHARK, LOTUS, COLIBRI or our whirlpool, also for plant sizes from a cast-out wort volume of 50 bbl. For the craft brewer, this means: Firstly, he operates an energy and yield optimized plant. Secondly, he benefits from the high quality and efficiency of the industrial plant manufacturing of ZIEMANN HOLVRIEKA. And thirdly: he receives the highest level of flexibility and quality in what is the essential – the brewing process. Last but not least, the ZIEMANN innovations already provide the infrastructure needed to convert the brewhouse or later even the complete brewery to renewable energy sources.
The second focus of the exhibition is on OMNIUM, a completely novel brewing process. Here, the brewhouse tasks are divided into subprocesses, which are treated individually and, by subsequently combining partial flows, finally completed in an optimal way. The core component and centrepiece of OMNIUM are NESSIE, a separation and extraction system, a fractional wort boiling and hop isomerization as well as the wort saccharification with malt enzymes. Significantly shorter process times, more flexibility and higher raw material yields are the result of OMNIUM. The process also has a positive effect on the quality parameters of the wort, which accelerates the fermentation and increases both the capacity of the brewhouse and the cellar.