PROCESS EQUIPMENT UPDATE
Dry hopping has improved the
brewing process
to our beers,” states Iglesias. “Such was its success that in September 2019 we invested in a Hoptimiser DH90 with 40kg capacity.” In terms of the new process, the beer is
brewed and fermented normally, before the temperature is altered as part of a controlled procedure. For example, a typical beer at Brixton Brewery is fermented at 20°C, raising the temperature to 22°C at the end of the fermentation for diacetyl rest and to speed up the last phase of the fermentation. Once the gravity is stable, the temperature is reduced to 15°C for two days. Tis drop of 7°C makes the yeast flocculate. Te yeast is then harvested for use in the next batch of beer, at which point the dry hopping process can commence with the Hoptimiser DH90.
suspension. We knew that investing in a dry hopping system such as the Hoptimiser would save a lot of money and improve beer quality; a win-win!”
DRY HOPPING THE FUTURE Some six months after opening its new brewery, the company began experimenting with dry hopping after fermentation. However, without sufficient movement, the hops would either float or simply sink without really mixing. Tis type of situation is where a professional dry hopping system can pay real dividends. After investigating the market for a suitable solution, and viewing a Hoptimiser dry hopping system in action at fellow London brewery, Beavertown, Brixton Brewery began a two-month trial with a DH45 from Hoptimiser, a Torqueflow- Sydex brand. A full testing process was completed, including the re-use of yeast. “Te thinking was that we could save money in yeast and add even more quality
ENHANCED QUALITY “Apart from saving on yeast we definitely get better aroma using the Hoptimiser, and on a more consistent basis,” says Iglesias. “Previously, trying to manually add the hops to the fermentation tank would lead to slightly different results each time. However, using the Hoptimiser after fermentation means we can achieve a repeatable process and outcome based on following the same steps for the same amount of time. Every batch is now just as ‘hoppy’ as the previous one.” Beers produced by Brixton Brewery draw upon traditional flavours and ingredients, with a dash of bold new world flair for distinctiveness. Te company
The Hoptimiser provides more consistent results than manually adding hops
Brixton Brewery’s new, bigger site
looks to America and mainland Europe for inspiration but is rooted in its very British appreciation of ale. All of its brews are unfiltered and unpasteurised for maximum flavour and freshness. Te core range is best characterised by bitterness, balanced by rich maltiness and rounded out with hop aromas and flavours. Te company loves experimenting with big, interesting flavours, but always seeks balance. “Our new Hoptimiser is certainly being
put through its paces, with three or four tanks a week now passing through the system,” concludes Iglesias. “Ultimately, it provides greater control over our process and helps us keep brewing consistent, top-quality beer.”
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