|
|
 |
 |
Our Brewery
 Our Brewing Equipment has been manfuactured from our own
factory. Salm & Co is one of the worldīs oldest brewery machine manufacturers. The
small industrial breweries and micro breweries have been manufactured since almost 25
years. The Know how, the experience from practical operation and our technology gurarantee
for best beers at nearly 100 plants all over the world. Our brewhouse has a capacity of
16hl per brew, is been heated with the patent protected external mash- and wortheating
system and guarantees a beer flavour, which is not been effected by the influence of
machinery. The brewing time is normally 7 hours. Water from the mountains near Vienna and
malt are been mixed together at the brewkettle, this mixture is called mash. This mash has
to undergo a time/temperature process with 0,1°C accuracy, will be filtered in the
Lautertun (lautering process), this filtered liquid, called wort, runs back into the
mashtun, now used as a wort tun and will be finally boiled. During this wortboiling
process, under pressure with the external mash- and wortheater, the hops will be added.
After the wortboiling process the wort leaves the worttun and will be pumped into the
whirlpool, filtering the wort from proteins and hops remains, using the centripedal force
as a result of rotation. After 20 minutes whirlpool rest time, the wort cooling process
starts, takes about 50 minutes to cool the wort from 96°C down to 10°C in two stages. The cold
wort, mixed with air at the aeration unit at the outlet of the wortcooler, this cold wort
will be injected with liquid yeast and leaves the brewhouse to the fermentation- and
storage cellar through a corridor pipeline. In one of the 3 fermentation tanks the wort
will ferment most of itīs extract. At this time, we are talking already about "young
beer". The postfermentation or storage process takes another three weeks, where the
young beer carbonates naturally under a counterpressure of appox. 0.9bars. It builds itīs
stable cream, softens in taste and flavour and receives itīs final flavour. This beer is
now naturally carbonated and a little cloudy due the yeast and leaves the fermentation-
and storage cellar through a corridor pipeline into the pressure tank room. In this room
are 6 pressure tanks for 3 bar. This pressure is needed to push the beer with the
necessary pressure to the taps. A special "beer bag technology" permits the use
of ordinary compressed air instead of artificial CO2 or Mixgas, keeps the beer inside this
compressed bag, which is inside the tank under steril conditions and protects the beer
from the gas. When the beer arrives at the taps, it will be exposed to air/oxigen and
higher temperatures the very first time.
As long as the beer is protected in the pressure tanks, jacket cooled and
isolated, it can be stored there for up to 12 weeks. The most serious enemy to naturally
carbonated unfiltered beer are bacterias, oxigen and heat, thatīs why a suffisticated tap
system with a special chilled multihose system has to convey the beer from the pressure
dispensing tank to the taps. A simple flowchiller just before the taps and keeping the
kegs uncooled would immediately damage the beer. The beers at Salm Braeu as well as at all
other Restaurant breweries, equiped with SALM Brewery Plants are in
"Zwickel-Quality", natural, unfiltered, unpasteurized, without any additives and
naturally carbonated.
|
|
|
|
 |
 |
Black Board
___________
_________________
|
 |
 |
 |
|
Brewery Courses
From time to time, when we donīt have to train our new customers
brewers, we offer the possibility to join our brewmaster for a brewing day, to learn about
the secrets of brewing perfect beers, just ask our brewmaster about availbility.
|
|
 |
 |
|
Beer to go
On request we are please to fill your favorit beer into our beautiful
Syphon-bottles with ceramic cap. Please note, the beer is unfiltered and has to be kept
cold at all times, it is not recommended to take it on a long trip. |
|
|
|
