ASPECTS OF ADJUNCT FERMENTATION: II. COST CALCULATIONS FOR LAGER BREWERIES

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Abstract
The application of the adjunct fermentation method (see previous paper) to the fermentation of lager beer leads to potential savings in capital cost. These are calculated in detail for the case of a new brewery construction and for the case when, in an existing brewery, its capacity is to be increased by using adjunct fermentation. The results show that the procedure would be more profitable than conventional fermentation when applied to the new construction, and extremely so when used to increase production from an existing brewery.