2. About us…….
Zoren Hops India Pvt. Ltd. specializes in the production, research and
development of high end machinery. The organization is professionally
managed and run by technocrats to help you decide, procure and
maintain your capital equipment requirements for Micro Brewery.
We at Zoren Hops India Pvt. Ltd. also help you to arrange suitable
raw material, brewer and complete consultancy and marketing tie ups.
Under license from German & Italian collaboration our Indian
subsidiary is strongly positioned to provide best of technology and
unmatched price thanks to our German, Turkish and Chinese plant
again under license from our German & Italian collaborators.
To serve our Indian customers Zoren Hops also plans to put up an
assembly plant in India.
Our technical and trade partnerships and collaborations are carefully
crafted to provide you.
3. Having in house production for Fermenters, BBT’s, PLC’s, Milling
machines, Mash tanks, Lauter tanks, Chillier plants & HLT’s for a
perfect microbrewery.
We are providing turn key solutions for setting up of Micro brewery or
brewpub around the glob. We have expertise in technical evaluations
& providing onsite solutions for the same.
We undertake end to end project consultancy starting right from
project report and place selection to complete setup of plant & its
proper functioning and re-after as well.
We also take care to organize you a brewer or brew master along with
providing necessary training and delivery of raw materials such as
malt hops & yeast.
4. We specify the necessary infrastructure, provide you the layout plans
and assist you in your preparations with your professionals.
We provide you with the best possible equipment & customized
designs as per site requirements.
We do the installation works with our own team of technicians.
We have availability of all spares such as solenoids, pressure gauges,
relays, thermal sensors & even components of Siemens/Mitsubishi
fully automated panels required in already operational breweries
We undertake all brewery Annual maintenance contracts further
ahead once the brewery starts.
5. The sponsoring need of microbrewery
Microbreweries is a rapidly growing & promising business venture in
todays times. The entertainment & hospitality industry has grown &
found many takers in the recent years. Right from owners to
customers everyone is looking for innovation & new varieties in the
existing industry. A microbrewery provides a cutting edge over a
normal restrobar as it offers a variety of freshly brewed beers apart
from the normal bar menu available at almost all outlets in near
competition. The beers brewed from a microbrewery can be managed
easily for taste, aroma, appearance & cost effectiveness by an efficient
brewer.
Till recently, Indians were exposed to only one kind of beer-the
commercial lager. It is a fairly competent product till such time it
leaves the brewery and hits the supply chain. When the bottled beer
finally gets to the consumer, it could be as old as five months and may
have faced fluctuating temperatures, poor storage and
transportation. "It is only in India that bottled beer is chilled just
before consumption,"
6. It was a desire to skip this tenuous supply chain that gave rise to the
notion of 'independent' breweries in India. Known as microbreweries,
they began by producing limited quantities of beer each day. In a
commercial format, they are better known as brewpubs. These are
essentially restro-bars where one can consume fresh-off-the-tap beer
that has been brewed in-house. These microbreweries produce
between 500 to 5000 litres of beer, a day. None of it is bottled and there
are no preservatives added in the process.
7. Zoren Hops for MICROBREWERY set up
Three Major aspects to consider when planning to start a
microbrewery are:
1. Selecting appropriate and correct equipment
2. Using Good Quality Ingredients
3. Training / Learning to use the equipment acc. to Principles.
We specify the necessary infrastructure, provide you the layout plans
and assist you in your preparations with your professionals.
We help in Choosing the correct Microbrewery Equipments.
We enjoy giving an outstanding design to our equipment - for a
brewery is not just a production system but also has to fit into the
individual Pub and has to be attractive.
Setting up a pub, craft or micro brewery is a mean task. Our Aim is to
provide you a perfect and efficient brewery.
8. Zoren Hops for MICROBREWERY set up
We can manufacture, install and commission micro or pub breweries
from 2 HL size upwards. A complete turnkey operation.
We ensure you get the best solution for your situation.
We work to find the best cost effective solution for your
requirements, not just retrofit a particular product to your needs.
9. BREW PUB / PUB BREWERY
A Brewpub is a pub or Restaurant that brews beer
on the premises.
“We do not brew to specific gravity, or add any
chemicals to our beer. We do not carbonate our
beers, rather relying on the natural bubble that forms
during the brewing process to give it its fine
fizz. Our beer is not filtered or pasteurized, making it a
live product,”
10. Excise requirements
The microbrewery is governed by an excise policy which at present is
available in a few states such as Punjab, Haryana, Maharashtra,
Karnataka, West Bengal, Goa, with other states to follow soon….
The microbrewery license is issued by state excise & a separate bar
license is required for it. The tax depends on the quantity of beer sold
or brewed.
11. Good BEER
"A glass of good beer should display the complexity of its
ingredients and creativity of its maker"
Lindauer
So what is a good beer, one may ask?
Beer is best when consumed within 15 days after the end of the
conditioning process (see diagram).
Mass-produced beer is often treated with glycerine as a preservative to
stretch its shelf-life for up to six months but the product suffers in the
bargain.
12. GOOD BEER
There are four primary factors to judge the profile of a beer:
Appearance – Color, Foam Stabilization, Clarity
Aroma
Taste
Finish
13. Good beer
Beer = Barley + Hops + Yeast + Water
Barley, Wheat, Rice, corn etc.
14. Types of beer
Ale Beer
A beer brewed with top fermenting yeast brewed at warmer
temperature (66-75F)
15. TYPES OF BEER
Lager Beer
A beer brewed with bottom fermenting yeast brewed at cooler
temperature (45-54F)
16. BEER STRENGTH
The PLATO SCALE is an empirically derived hydrometer scale to
measure density of beer wort in terms of percentage of extract by
weight.
Wort – Wort is the liquid extracted from the mashing process during
the brewing of Beer or Whisky. Wort contains the sugars that will be
fermented by the brewing yeast to produce alcohol.
The first step in wort production is to make malt from dried ,
sprouted barley. Grain adjuncts are then added and the malt is
ground into grist. In beer making, the wort is known as “Sweet Wort”
until the hops have been added, after which it is then called “Hopped
Wort”
17. Beer chemistry
Terpenes are chemical components that contribute to the scent of beer
and are responsible for the spicy character of Hops.
The main ones are:
Geraniol: which is named after Geranium Flowers and has a floral
scent.
Linalool: has a floral and spicy scent. It is also found in mint,
cinnamon and rosewood.
Eugeneol: has a spicy, clove like aroma
Beta-ionone: has a complex woody and fruity scent.
Caryophyllene : is found in Black Pepper
18. BREWING PROCESS
Water + Malt + Hops + Heating energy = Wort
In the Brew-House vessels pure brewing water and light / dark malt are
mixed together to give the mash. In several temperature steps this mash is
heated-up and finally lautered (filtered). The result is sugar-containing
“wort”, a sweet juice which is cooked together with hops to give the
necessary bitterness and aroma. This first part takes approx. 7-8 hours.
Wort + Yeast + Cooling energy = Beer
In the fermenting tanks brewer´s yeast (top-or bottom-fermenting
depending on kind of beer) is added to the cooled wort. Sugar is converted
into both alcohol and CO2 (carbonic acid). After the ripening process at
low temperatures and high pressure the typical taste of beer is developed.
Within approx. 3-4 weeks from the begin of brewing the beer is ready to
be served. Your brewery project, like any other business venture, is one
that must be researched thoroughly and planned well in advance of your
projected start up date. We provide you with all the possible help in this
regard as well.
19. ALCOHOLIC STRENGTH
Beer Ranges from Less than 3% alcohol by volume (abv) to almost 30% (abv)
The alcohol content of beer varies by local practice or beer style.
The pale lagers that most consumers are familiar with fall in the range of 4–6%,
with a typical abv of 5%.
The customary strength of British ales is quite low, with many session beers being
around 4% abv. Some beers, such as table beer are of very low alcohol content
(1%~4%)
The alcohol in beer comes primarily from the metabolism of sugars that are
produced during fermentation. The quantity of fermentable sugars in the wort and
the variety of yeast used to ferment the wort are the primary factors that determine
the amount of alcohol in the final beer. Additional fermentable sugars are
sometimes added to increase alcohol content, and enzymes are often added to the
wort for certain styles of beer (primarily "light" beers) to convert more complex
carbohydrates (starches) to fermentable sugars. Alcohol is a by product of yeast
metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol
concentrations above 12% by volume. Low temperatures and too little fermentation
time decrease the effectiveness of yeasts, and consequently decrease the alcohol
content.
