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Compressed Air in Breweries
Compressed Air in Breweries
An English Translation of a Classic German Brewing Manual

Item No. 51946
ASBC Member Price (sign in or join ASBC to save): $ 31.50
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Compressed air systems are the third most important utility in breweries and are often the most misunderstood. This manual is for brewery operators and brewery engineers and is designed to provide an understanding of common compression systems and operation techniques in breweries. The manual is extensively illustrated and covers key topics of common installations of modern compressed air systems, design applications, physical laws of compressed air, drying compressed air, and maintenance recommendations.

The goal of this book is to illustrate the interconnecting aspects of a compressed air system and to show advantageous solutions to problems that arise when planning and operating such systems properly. The planning of a compressed air system must be carried out carefully, using a comprehensive layout of information and criteria that can be clearly understood. The requirements for a cost-effective and reliable compressed air production system include a detailed description, comparable quotations, a well-worked-out contract, and reliable equipment with proven capacities.

This value-packed book will help you increase your understanding of brewery compressed air systems when used in the following areas:

  • To push fluids through piping and empty tanks, in the form of dry, oil-free, sterile air.
  • To aerate wort, yeast, or water, in the form of dry, oil-free, sterile air.
  • As an energy carrier for the pneumatic transportation of solids, such as spent grains, whole malt, sugar, and filter media, in the form of oil-free, and where necessary, dry air.
  • As a purge gas to displace CO2 from tanks prior to being cleaned in place (CIP) with caustic, in the form of oil-free, sterile air.
  • To modulate valves in valve control operations, in the form of dry, oil-free air.
  • As an energy carrier to drive air tools, in the form of dry air.
  • Plant maintenance and control

All employees in the fermentation and beverage industries with any responsibility for compressed air applications should have access to this book. MBAA has value-priced this title so you can make it available across your entire brewery operation, large or small.

Compressed Air in Breweries

General Remarks
Essential Components of a Compressed Air System
Common Installations of Modern Compressed Air Systems

Central or Decentralized Compressed Air and Air Handling
Single or Varying Line Pressure
Required Suction Air Volume
Compressor Designs
Methods of Drying Air
Compressed Air Quality
System Pressure
Compressed Air Receiver Tank Volumes

Comments and Recommendations Regarding the Design of Compressed Air Systems (from the “Energy” work group of the Committee for “Systems and Technical Operations” VLB Berlin)

Comments and Recommendations for Determining the Size of Compressed Air Systems
Comments and Recommendations Regarding Centralized or Decentralized Compression and Variable Final Pressure
Comments and Recommendations Regarding System Configurations
Comments and Recommendations Regarding Suction Side Filters, Noise Suppressors, and Their Location
Comments and Recommendations Regarding the Selection of a Compressor
Comments and Recommendations Regarding Compressor Cooling
Comments and Recommendations Regarding Drying of Compressed Air

General Comments
Refrigerated Drying
Adsorption Drying

Comments and Recommendations Regarding Choice of Fittings, Piping and Transfer Designs, and Materials
Cleaning, Disinfection, and Sterilization
Comments and Recommendations Regarding Choice of Sterile Filters
Comments and Recommendations Regarding Receiver Tank Sizing, Economic Operation, and Reduction of Peak Demands
Noise Reduction
Comments and Recommendations Regarding Purchasing a System

Physical Laws of Compressed Air

General Notes
Thermodynamic Relationships
The Mollier h,x Chart for Moist Air (Psychrometric Chart)
Compressor Power Demand

Drying Compressed Air

Methods of Drying Air
Determination of the Required Pressure Dew Point
Refrigerated Compressed Air Drying
Adsorption Drying
Timing of Drying

Recommendations for Care and Maintenance

Calculation of Losses
Calculating the Compressed Air Volume
Checking the Filter
Microbiological Quality Control
Checking the Dew Point of the Compressed Air


Standard Units of Measure
Worker Protection
Governing Regulations

References and Resources
Publish Date: 2006
Format: 7" x 10" softcover
ISBN: 978-0-9770519-4-6
Pages: 65
Images: 12 images
Publication Weight: 1 lbs

Written by Hartmut Evers and Hans J Manger; Translated by Robert Liedl, David Schleef, David Lewis, and Ken Belau; Edited by Lars Larson and Inge Russell

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