The oldest mention of beer was about 2800 BC in Mesopotamia although grain cultivation started about 12,000 years ago. For many centuries beer was a natural thirst quencher. The change to a brewing industry started slowly in the 14th century when beer was not only produced for the own consumption but also supplied to others for a payment. Today the global orientation of the beer market led to a concentration with a few very big breweries. On the other hand side small and midsize craft breweries were established globally in the recent years.



Prior to fermentation, the initially insoluble components in the malt are converted to soluble products, forming sugars with the help of starch degrading enzymes.

Fermentation & Storage Cellar

In the heart of a brewery the majority of employees can be found: yeast cells. They need to be kept at optimal conditions to ensure consistent and reliable brews.

Filtration & Filling

Filtration and filling are critical process steps for the efficiency and profitability of a brewery. So monitoring all parameters closely is of importance for every brewery.

Auxiliary Processes

Like in every industry supporting processes help to prepare necessary auxiliaries like cleaning solutions for CIP and to avoid environmental pollution.

Specific Applications

  • App Note - DO in wort aeration

    Bitburger, a major German brewery, uses Visiferm DO to measure dissolved oxygen after wort aeration in Bitburg, Germany. Featured: wort aeration
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