A new wort boiling system is claimed to deliver significant energy savings while also producing sensorially equivalent results

Bubble Boil from Ziemann Holvrieka is based on the principle of an external boiler. With minimal technical effort, the system reduces the necessary evaporation rate from 4 to 1.5 percent, drastically lowering heat consumption.

The wort is drawn from the kettle, heated above the boiling point in an external boiler, then reintroduced to the lower part of the kettle through special nozzles.

The resulting pressure change at the nozzles creates vapor bubbles that ensure uniform mixing, prevent dead zones and aid in the removal of unwanted volatile substances such as dimethyl sulfide (DMS).

A triangle test conducted with a consumer panel showed that beer made from wort produced with BubbleBoil is sensorially indistinguishable from conventionally brewed beer. Analytically, the values also fall within the natural range of fluctuation – a crucial factor for breweries that demand consistent product quality.

In a statement the company said: “BubbleBoil is particularly attractive for breweries that already use an external boiler: retrofitting is uncomplicated, as the distribution plate is simply replaced by a ring with nozzles.

“This modification can achieve substantial energy savingsof around 30 percent, even without an additional investment in energy recovery systems.

“Breweries with internal boilers can reap significant energy savings by switching to an external boiler with the BubbleBoil system.”

The system can also be easily integrated into existing CIP processes – the usual cleaning cycles are sufficient. Its successful use in a large brewery has confirmed its suitability for practical application, conservation of resources and compliance with all MEBAK (Central European Brewing Analysis Commission) quality parameters for the cast wort.