Plain-English terms behind brewery energy use, heat loss and insulation.
100 litres — the standard unit of brewery output. A regional brewery makes tens of thousands to a few hundred thousand hl/year; a large brewery over 1 million hl/year.
A long conveyor that sprays hot then cool water over sealed bottles/cans to pasteurise packaged beer. A major heat user found only at breweries that package at scale — not pub microbreweries.
The hot core of a brewery: mash tun, lauter tun, wort kettle and whirlpool, all running at 65–100 °C. Bare vessels radiate large heat losses.
Vessel where wort is boiled (~99 °C) with hops. One of the hottest, most heat-leaking surfaces in the brewery.
Automated hot-caustic cleaning of tanks and lines; a significant thermal and water load.
Energy used to produce one hectolitre of beer. Thermal demand is typically ~25–40 kWh/hl; the figure drives a brewery's energy cost and emissions.
Inzonex's clip-on/clip-off insulation jackets for hot brewery equipment — cut heat loss up to 96%, keep surfaces ≤45 °C, and unclip in minutes for cleaning and inspection.
BreweryAtlas