Behind this statement stands the first Braumeister and chief engineer, Mr. Olaf Fabert, the Meckatzer Löwenbräu. Mr. Fabert describes the philosophy of the old company as follows:
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The Allgäu mountains quickly lead beyond the hectic sides of life. It is a landscape with character that characterizes people\'s way of life. Here the Meckatzer beers are brewed. Since 1738, the small village of Meckatz, situated in the western Allgäu between Lindau and Oberstaufen, stands for the highest Allgäu culinary culture.
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With beer consumption is as with so much: less is more. The brewery represents a philosophy of conscious enjoyment in which high-quality, regional products are preferred. This philosophy is a cultural sign and increases the quality of life.
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The brewery wants to be able to enjoy beer in a new way with its specialties. Not on the fast, but by deliberately taking time for it. To enjoy beer alone or in harmony with devotion is a heritage of our culture. Drunk like this it strengthens the inner and the social harmony.
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The wheat alcohol free
In the spring of 2016 the Meckatzer Löwenbräu introduced a new beer: the wheat alcohol free. Thanks to a particularly elaborate manufacturing process, it is a beer that does not yet exist in its balance and full-bodiedness. Alcohol-free beers remain the trend. We were always asked why we do not offer our own wheat beer. My answer to this quite legitimate question: "Good thing will take time," explains Brauereichef Michael Weiss.
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With a state-of-the-art demolition plant, the Meckatzer Löwenbräu only succeeded in breeding an alcohol-free wheat of a completely new type and of outstanding quality.
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A blend of 3 perfectly matched Suden
The Braumeister operated in the product development an effort that should be unique in the industry: a cuvée, composed of three perfectly coordinated south. "The basis is made up of five aroma hop and eight malt varieties - carefully selected and cultivated in Bavaria and Baden-Württemberg," says Brauer, Olaf Fabert, who is a part of the brewing tradition and explains: "The process of fermentation is stopped , Worked. In this case, the fermentation process is stalled in a fast and favorable manner by means of a cold shock so as to prevent the formation of alcohol.
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The beers then taste extremely sweet according to beer wort; They lack the balance and the typical beer taste. On the other hand, we have not spared any expense or effort and combine different processes, so we have invested in a decalcification plant and carefully remove the alcohol after fermentation ".
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Very balanced flavor with typical wheat flavor
The latest proof of the outstanding Braukunst of the Meckatzer Braumeister impresses by its strong golden color and the finely balanced taste: the typical wheat aroma remains in its fullness. In the course of one year, we have approached the ideal recipe step by step in extensive tests and very much worked out. Now it is a true "Meckatzer": characterful in its trunk, harmonious in the coordination of all components and the highest quality of enjoyment ", Michael Weiss concludes the remarks.
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Investment requirements for the future
Due to continuous research and development as well as the further development of today\'s product range, Meckatzer Löwenbräu invests in plants and plant components which are state-of-the-art and can meet future requirements. The managing director, Michael Weiss and the first Braumeister, Olaf Fabert, have developed a concept, which technical improvements in their operation are still to be realized.
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In addition to other investments, such as the recent purchase of a depalcoholising plant, the entire pump area was also considered. This is even more so since many pumps with electric motors are used and there is a great potential for saving electrical energy. Thanks to the new pumps with electric motors of the efficiency class IE 3 as well as the operation with a frequency converter, already noticeable improvements could be achieved.
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Check and select a suitable pump supplier
After the examination of various manufacturers of stainless steel pumps, the management of the Meckatzer Löwenbräu decided for the Swiss manufacturer SAWA Pumpentechnik.
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According to the brewery philosophy, a partner was chosen, in which continuous further developments are anchored in the company philosophy. Likewise, there are many advantages with a family-run enterprise, e.g. Short decision-making processes, competent contact persons, at the headquarters of the company or on the spot. This is also the case with Meckatzer Löwenbräu and confirmed that such partnerships are valued for decades. An important point is that innovations are implemented and implemented in-house.
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An extremely important topic is the technical expert advice on the spot, assessing the existing situation and possible suggestions for improvement. This test does not only refer to individual components, but also to a holistic assessment of the installations in use.
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The aim of the conversion to SAWA pumps
Obviously, the goal for the brewery was clearly that it could be delivered at short notice in the case of new acquisitions of pumps as well as the procurement of replacement pumps. The spare parts and wear parts should be available from stock in order to minimize downtime. Absolute priority is the efficiency, ie the overall efficiency of the pumping unit, ie. Pump and drive.
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"Promoting the Promise" - The passion of Olaf Fabert
The topic of "promotion" is a very important component, according to the statement of the 1st Braumeister and Head of Technology, Mr. Olaf Fabert. From his passion as a "encouraging freak", as he calls himself, he knows perfectly well what importance this aspect has to be attributed to the bureaucrat. This is true for the intermediate as well as for the final products because it is simply "tasteable". Mr Fabert was able to explain the topic of the promotion of the environment through an audit report by the dairy farming research institute for the side-blown pumps for the promotion of milk. This promotion is extremely important when the milk is processed into cheese, because it can not be tolerated to smash the fine fat globules. In this sector, the pump manufacturer SAWA has more than 50 years of experience.
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The new pump manufacturer was able to fully meet these and other requirements with the completely new pump unit developed 4 years ago. The flow-optimized spiral housing design, combined with the new design of the impeller, allows maximum values to be achieved at efficiency levels. In addition, the dead space-free design ensures perfect CIP and SIP cleaning and is certified with the EHEDG certificate. Another important point to consider is the noise emission of the pumps. The measured data of the dBA values from 1 m distance can also be used in this range with lowest values. These and other discussed facts prompted the Braumeister to go new ways of pumping.
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Criteria and requirements for the pumps
Mr Fabert stressed that the promotion in the hot area is very important and that it is relatively easy to determine what a pump can bear and how the design and pipeline management can have an impact.
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In order to achieve as gentle a support as possible, it is important that the pump design is carried out very conscientiously and professionally.
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The pump should therefore be used as close as possible to the optimum flow rate. Especially in the case of a partial load flow, backflows or turbulences can lead to unintended shear forces. Colloid damage to the pumping medium may occur. There is also the risk that the husks are smashed in the mash, which in turn leads to a poor lautering process.
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Under difficult conditions, e.g. In hot wort, prevention of cavitation is an important point. If an inducer (pre-rotor) is used to determine the NPSH value (net positive suction Head) of the pump. Thus, cavitation of the pump can be largely prevented. Also the correct selection of the shaft seal is a very decisive factor, as far as the reliability of the pump is concerned.
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Likewise, the liquids filtrate and yeast require a gentle conveying. For the yeast, the side canal pump, made of solid stainless steel, is used with an electric motor of 1400 rpm. The aforementioned side canal pump runs very quietly like the aforementioned centrifugal pump. In addition, the suction capacity is used as a CIP return pump when the pump is fed with CIP liquid at uncontrolled intervals.
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According to Olaf Fabert, poorly running pumps have a negative effect on the quality of the end product and on the entire process flow.
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Decisive aspects from the point of view of the operation maintenance
An important partner with great responsibility is the maintenance department, whether for the installation of new pumps or in the field of repairs.
Thomas Buder, locksmith at Meckatzer, gave the following statement:
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Conclusion
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The cooperation between Meckatzer, a regional beer brewer in the Lake Constance region and SAWA Pumpentechnik AG, bore fruit. The new pumps fulfilled all the given criteria, at the Meckatzer you are more than satisfied.
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Within the framework of the development, the two family-run companies will continue to cooperate in the future.