Although the barley and hop harvest is a batch process, the ingredients are storable to a certain extent, so malting and brewing can be performed continuously. The more expensive machinery and energy are becoming, the more continuous production is becoming efficient. The advantages are smaller capacities, less energy consumption and more recuperation. Most filling processes run semi continuously, and energy-consuming processes like malting can also run continuously around the clock. Disadvantages are necessary buffers, microbiological contamination and less flexibility in producing different types of beer or adjusting the production to seasonal fluctuations. Mistakes and errors increase, even if accuracy and in-line sensors help to keep quality stable for some time. This article discusses benefits and limits of continuous technology.
Part of the book: New Advances on Fermentation Processes