ABSTRACT
331This chapter will examine the range of equipment and processes that are currently in use in brewhouses throughout the world. This includes “old-fashioned” traditional equipment that is still used for historical reasons, current best practice technology, and new systems that have recently come into use. The advantages and disadvantages of the various systems being employed will be compared and contrasted. Brewers must be aware that whatever system is in use, the brewhouse process must be optimized in a way that ensures people power, energy, raw materials, and water efficiency for the production of good quality wort.
