Copyright 2006: B. United International Inc., All rights reserved.
Before that the brewing was done with a 5-Geräte Sudwerk with copper Maischbottich, spice tank, Läuterbottich and peppering pan with 2000kg pouring. This was installed in the year 1967. The first Sudwerk after the war was supplied in the year 1947. It was, as allo the following Sudwerke, from the company Huppman. Brauerei Heinrich Reissdorf serves as a whole chapter of brew-technical development that can be documented here after the war.
Picture: Computerized brewing process.
Until 1990 the fermenting was done in the lagering cellar with open fermentation, this was the usual procedure up until then. This took place in fermenting and storage tanks before the newest technical inovation: ZKG technology. The new technology was a revolution in the beer production.
The technology allows the main and secondary fermentation of large amounts of beer in closed fermentation containers during a processing step. A new stainless steel container replaced the old brass and copper kettles. What remained is an outstanding product with the same qualities as its predecessor.
In 1950 the first small laboratory was built in Brauerei Heinrich Reissdorf. The laboratory was increased to three areas in the years between 1974 and 1977. Today the laboratory occupies three stories of the brewery. The brewery was already the first in 1936 to bottle the Cologne Kölsch. Today the brewery a modern and efficient plant that uses state of the art features.
The pellet mill crushes the Braumalz. Subsequently, it is mixed in the Maischbottich with water (in the technical language it is called “maischen').
In the Maischpfanne the mash is heated up on different temperature levels. This makes the rest of the solids in the mash soluble.
Ultra simplified in a biological way, the following happes: The natural enzymes in the Malzkorn are convert and breakdown the sugar and the proteins into simpler components.
