Hops are the female flower clusters or seed cones of the hop vine Humulus lupulus, which are used as a flavouring and preservative agent in nearly all beer made today. Hops had been used for medicinal and food flavouring purposes since Roman times; by the 7th century in Carolingian monasteries in what is now Germany, […]
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer’s yeast to produce the fermentation; and a flavouring, such as hops, to offset the sweetness of the malt.
After the whirlpool, the wort must be brought down to fermentation temperatures (20–26°Celsius) before yeast is added. In modern breweries this is achieved through a plate heat exchanger. A plate heat exchanger has many ridged plates, which form two separate paths.