Fermentation is the final option to exert a major influence on beer quality and taste. Choosing flush-mounted, simple and safe- to- clean equipment is essential to make sure that only the own yeast tribe is active. Smart integration concepts like the Baumer Hygienic Connection help to reach this target successfully


The fermentation equipment has specific requirements on hygienic design. The growth of wanted yeast or lactic acid bacteria must be ensured while any unwanted ones must be successfully cleaned out. This requires careful handling and operation. Process speed is quite slow, but yet requires pinpoint control to be successful.


Convection ensured by temperature control ensures consistent quality of the green beer maturing. The hygienic design supports successful, simple and quick cleaning of the tanks. Though the processes are slow, they require accurate control and documentation.

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