GEA : CRAFT-STAR™ exhibit will ship to brasserie in Northern France

'The interplay of ingredients is vital to craft beer. Today's craft beer trends include everything from higher grist loads, original gravity levels of up to 21 degrees Plato, unusual aroma additives, late hopping and dry hopping,' notes Oliver Jakob. 'Automation is vital, as results need to be reproducible once the recipe has been finalized. Our craft brewhouses are designed to make life easier for brewers, yet not rob them of their individual craftsmanship.'

As craft brewers tend to use large amounts of special high-quality malts, extract efficiency is essential to the brewhouse system. An extract yield of up to 98% makes the CRAFT-STAR™ lauter tun a leader in this discipline. GEA technology has also found a solution for achieving high hop yields that are vital for hoppy IPA beers. Here, the CRAFT-STAR™ combines a whirlpool for trub separation and a wort kettle in a single unit. GEA engineers have designed a system that ensures highly efficient boiling, keeping wort losses as low as possible. A trub dam retains hot trub, which is particularly critical for strongly hopped worts. This way valuable wort can be processed down to the very last drop.