Boiler heats up the brew

One of only a few microbreweries in the UK capable of producing both lager and real ale - has installed a 15J vertical steam boiler to provide heat for the brewing process and cask cleaning.
Hayes based Grand Union Brewery - one of only a few microbreweries in the UK capable of producing both lager and real ale - has installed a 15J vertical steam boiler from Fulton to provide heat for the brewing process and steam for cask cleaning. Opened in July 2002, Grand Union, which has the capacity to produce 3,000 pints a day, serves the Greater London area, providing a mix of three traditional real ales and three distinctive niche lagers. Steam from the 15J boiler is used for each stage of the brewing process.

First, to produce 'wort', a process by which water is heated in a Hot Liquor Tank and then transferred and mixed with crushed, malted barley in a Mash Tun.

The wort is then transferred to the Copper, where it is boiled and the hops are added.

This mixture is transferred to a fermentation vessel, via a heat exchanger, where yeast is added to start the fermentation process.

The resulting liquid is then stored in conditioning vessels for up to one week for ale and at least four weeks for lager.

Between each brew, steam from the Fulton 15J boiler is also used to sterilise the five fermentation vessels and ten conditioning tanks used during the brewing process.

Commenting on the installation, managing director John Brigden says: 'We are proud to be keeping the art of brewing traditional ales and lagers alive.

The use of steam can significantly improve the flavour of ale and lager and Fulton boilers were specified based on recommendations from fellow brewers.' He goes on to say that Grand Union's mission statement of 'quality before quantity', means that only the best brewery equipment available is used in the process.

Fulton sales and marketing director Gordon Bareham explains that steam is the brewer's preferred means of heating because of the direct relationship between steam pressure and temperature.

'By limiting the pressure of steam, you limit the temperature.

Using steam instead of direct heating by gas or electricity eliminates the danger of any heat exchange surfaces becoming too hot, which can result in the beer having a burnt taste.'