Located in the famed Lambeau Field stadium district, the craft brewer chooses on-demand steam for reliable, efficient operation, and green initiatives.

Cypress Brewing, a three-year-old brewery based in Edison, N.J., produces several different varieties of beer, including IPAs, stouts and porters. Best sellers include Insane in the Grain, 17 Mile and Runway Model.

A high percentage of available chlorine in a heavy-duty, high sequestered formulation helps ensure maximum performance in breweries, milk plants and similar food, beverage and dairy plants.

An East Coast Brewery implemented a low pressure steam heating system and energy-efficient boiler to help increase its production.Cypress Brewing, Edison, N.J., wanted to go from a two-barrel system to a 20-barrel system. After a review, the three-year-old company installed low pressure steam, cast-iron boiler.

The development of pasteurization as a method to destroy pathogenic bacteria in food and drink and, therefore, aid in food safety, dates back to the 19th century. However, the origins of heating (rather than cooking) food and drink for the purposes of preservation go back to China in the 12th century, where the technique was used to keep wine fresh and drinkable. 

Used for the separation of dissimilar products, the D4 Series helps maximize productivity and provide reduced product and personnel risk across the food and beverage, dairy, personal care and brewing process industries.

In its first year of business in 2012, Lakewood Brewing Co. produced just less than 3,000 barrels of craft beer. Now, only five years later and with rapid building and production expansion behind them, Lakewood is brewing more than 10,000 barrels per year.

Not many Americans like warm beer — except, of course, process cooling engineers who work for breweries. They know that maintaining elevated temperatures within a metal tank in the brewhouse is critical throughout much of the fermentation process.

Regatta Solutions will install microturbines to help two California breweries meet their energy-efficiency and carbon-reduction goals by generating on-site electrical and thermal energy.

The bottling process in commercial breweries leaves residual oxygen in the top of the bottle after filling. This results in oxidation that reduces the beer’s shelf life and flavor.