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Technical Renovation Case
Hibeer's technology research and development department customizes technical transformation solutions for numerous traditional breweries both domestically and internationally, injecting new vitality into old factories and helping them achieve a dual improvement in quality and efficiency.
After the Hibeer beer technology service team arrived at Brewery A, they didn't immediately begin making adjustments, but instead initiated a week-long "full-chain diagnostic" process. From raw material procurement, mashing, fermentation to filtration and bottling, every link was subjected to data-driven testing and meticulous analysis.
In the raw material stage, the team discovered that Brewery A used only a single type of malt and did not adjust the ratio according to seasonal temperature changes, resulting in unstable starch conversion efficiency; during the mashing stage, due to fluctuations in boiler steam pressure, the gelatinization temperature could not be precisely controlled at 63-65℃, affecting the production of maltose; in the fermentation stage, the yeast strain activity was insufficient, and the fermentation tank temperature control system was outdated, resulting in localized temperature deviations, directly leading to insufficient production of beer flavor compounds; in the filtration stage, the filter membrane pore size selection was unreasonable, affecting both clarity and causing the loss of some effective components.
In response to these problems, the Hibeer beer technology service team customized an integrated solution of "raw material optimization + process upgrading + equipment modification + personnel training." In terms of raw materials, they recommended a mixed malt formula adapted to the local water quality and established raw material inspection standards to ensure that every batch of raw materials met production requirements; in terms of process, they reset the mashing temperature curve, fermentation time, and pressure parameters, and introduced "segmented temperature-controlled fermentation" technology to improve the efficiency of flavor compound production; in the equipment modification stage, they upgraded the fermentation tank temperature control system, replaced the high-precision filter membranes, and added energy recovery devices to reduce energy consumption; at the same time, they conducted two weeks of practical training for Brewery A's technical personnel, covering core content such as process parameter adjustment, equipment maintenance, and troubleshooting, ensuring that the technical solution could be successfully implemented.
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