As simple as the mashing process looks in principle, it is as complex as its various functions. When designing a mash vessel, all these functions are of considerable importance and must be taken into consideration. To guarantee that all requirements are met, our mash tuns and mash tun kettles have all the necessary technical process features. This starts with an equal temperature distribution over the mash contact area in the vessel, which is ensured by our specially designed vessel heating jackets. Should the brewhouse plant be equipped with our energy storage system, it is possible - with appropriate excess heat from wort boiling - to supply the mashing process with heat recovered from wort boiling vapors or from a combined heat and power plant. These fuel savings go hand-in-hand with an important technological advantage: the mash is heated up very gently via the additional, thermically optimized heat transfer areas in the vessel. This keeps the temperature of the interface region on the mash side extremely low.
Bushmills increases yield with the GEA LAUTERSTAR®
Looking to the future of beer for our 150th
Digital transformation at GEA means more than new tools – it’s about bold ideas, customer impact and a culture that values and drives innovation. Meet this year’s GEA Better World Awards Innovation & Digitalization winners who were celebrated for solutions which are shaping the future of our business.
While the initial interest in heat pumps was to save on operating costs, reducing emissions is now the main driver for the technology. Learn more about how GEA is spearheading efforts to increase energy efficiency and reduce CO2 emissions through hidden champion heat pump technology for industrial and district heating sectors.
What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.