Preparation

Moisture is added to the two rowed barleys for germination
This equipment is used as a circulating water cooler for scrubbers that remove minute raw material from the steam in the preparation kettle.

Boiling

Hops are boiled in the boiling kettle to extract the bittering flavor and aroma of the hops, prior adding into sweet wort to give beer its typical flavor.
The wort can be preheated by using a HISAKA heat exchanger to recover heat from the steam in the boiling kettle.

Boiling

A great amount of energy can be obtained by recovering the heat from the steam discharged from the boiling kettle. HISAKA heat exchangers are often used as condensers.

Wort Cooling

Wort are cooled to the fermenting temperature of 5°C with a wort cooler in the fermentation tank.

Storage Tank

The young beer produced in the fermentation tank is aged in the storage tank at low temperature for 1 or 2 months.

Packaging

Cans and barrels are filled with aged beer prior shipped.
Cold filling causes condensation in the container. Therefore, warm water is used to heat the product to an appropriate temperature.

Waste Yeast

Waste brewer's yeast that remains after wort extraction is dried and processed into feed.
HISAKA heat exchangers are used as preheaters before the yeast dryer.

VRC method

Vapor from the boiling kettle is condensed in HISAKA heat exchangers until the vapor compressor is activated.
HISAKA heat exchangers are also often used to recover heat from the compression steam drain, which is used as a heat source.