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Breweries: a level indicator for each phase

12/10/2021

On the occasion of the anniversary of the Oktoberfest, a festival held in Munich since 1810, CAMLogic wanted to elaborate on the beer production process.

The ingredients and the process have remained unchanged over the centuries: water, cereals, hops and yeast; however, processing methods have changed - from artisanal to industrial - and recipes too, based on markets and consumer tastes.

Let's see what industrialization and automation meant for breweries in the various steps of the production, from mashing (mixing the malt with water) to bottling and distribution.

1. Supplying

Beer production starts with the supply and relative storage of cereals in appropriate silos. It is essential that these are equipped with the necessary sensors, to verify the correct maintenance of the chemical and physical characteristics of the product, and of the process instrumentation such as level indicators. Taking the CAMLogic range as an example, in this phase of the process rotary and capacitive models such as PFG05X, PFG57X or PFG06 are involved. All of them are suitable for contact with food (FCM).

2. Mashing

During mashing, the ground malt mixed with water is gradually heated until it reaches the ideal temperature. The extraction of the aroma takes several hours for the must to form, which, once done, is left to decant to separate the solid residues from the liquid. The “first must” is thus obtained, and taken then to the boiling point into the boiler until it reaches the required concentration. Only then, the master brewer adds the aromatic hops to the mix.

3. Fermentation

Following the addition of yeast, alcoholic fermentation begins in the fermentation cellar and lasts for about 7 days. The result of the process is the so-called “young beer”.

4. Seasoning

The young beer is then matured at a temperature between -1 and 5°C for about a month. Through aging it acquires flavour and taste. At the end of the decanting time, it is filtered once more and is then ready to be tasted.

In all the processing and decanting tanks involved in the beer production it is possible to install instruments to control the level of liquids. CAMLogic offers many models with FCM approvals, like:

the CLR20, float level switch with permanent magnet and frictionless reed contacts that allows you to detect up to 3 levels;
or the CLC40, conductive level indicator that controls up to two independent levels and with an adjustable intervention delay;
finally, the float level PFGLP22, suitable for temperatures from -10 to 100°C.

Want to know more about the FCM certified CAMLogic level indicators? Contact us for details.