2019-12-30 23:28:31 +00:00
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2004-08-03 19:15:32 +01:00
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2019-12-30 23:28:31 +00:00
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<meta http-equiv="Content-Type" content="text/html; charset=utf-8" />
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2004-08-03 19:15:32 +01:00
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<title>Gösser Brauerei</title>
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2024-02-09 00:01:17 +00:00
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<link rel="stylesheet" type="text/css" href="/css/main2.css" />
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2004-08-03 19:15:32 +01:00
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<body>
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<h1>Gösser Brauerei</h1>
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2004-08-03 19:19:23 +01:00
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<p>After years drinking copious quantities of their beer,
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CUCC members visited the Gösser Brauerei at Göss (just outside
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Leoben) for what is believed to be the first time on 26th July 2004.
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Excellent hospitality was received. Here are some pictures from
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the brewery tour;
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click the pictures for larger versions (640x480).</p>
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<p>The brewery produces 40,000 crates of Gösser per day, but is
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remarkably quiet and spotlessly clean.
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Brewing occurs 24 hours
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a day in three 8-hour shifts, for five days a week. The left-hand
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picture shows the entrance, whilst in the
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centre picture we see the large tower holding the malt silos. The
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final picture shows the mash house, with the entrance below the clock.</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/entrance.jpg">
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<img src="thumbs/entrance.jpg" alt="Entrance"></a></td>
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<td align="center"><a href="images/outside1.jpg">
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<img src="thumbs/outside1.jpg" alt="Outside view 1"></a></td>
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<td align="center"><a href="images/outside2.jpg">
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<img src="thumbs/outside2.jpg" alt="Outside view 2"></a></td>
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</tr>
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</table>
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<p>In the mash house, the malt is ground to grist on an upper level and
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then mixed with hot brewing liquor (known as water to the layman) from
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the local spring in the
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mash tuns. Here it remains for two and a half hours, before it is transferred
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to the lauter tuns where the liquid part, known as wort, is extracted.
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After this, the wort is boiled for an hour with hops in the brew kettles.
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Then, it is passed through a whirlpool to separate solid matter.</p>
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2004-08-03 19:21:11 +01:00
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<p>As far as we could tell (and were informed),
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no additives such as sugars are used in the
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2004-08-03 19:15:32 +01:00
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brewing process. This is pleasing, especially for a brewery of its size.</p>
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<p>These pictures show mash and lauter tuns (not sure which ones are
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which) together with the computerised control system. In the centre photo
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we see the tubes through which hops are transported from the upper level
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into the brewing kettles (not seen in the photographs).</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/tuns1.jpg">
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<img src="thumbs/tuns1.jpg" alt="Mash tuns"></a></td>
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<td align="center"><a href="images/tuns2.jpg">
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<img src="thumbs/tuns2.jpg" alt="Mash tuns and hop transport"></a></td>
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<td align="center"><a href="images/controls.jpg">
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<img src="thumbs/controls.jpg" alt="Control panel"></a></td>
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</tr>
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</table>
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<p>The picture below shows an elderly copper mash tun, now unused in favour
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of stainless vessels.</p>
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<center>
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<a href="images/oldtun.jpg">
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<img src="thumbs/oldtun.jpg" alt="Old mash tun"></a></td>
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</center>
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<p>After whirlpooling, the wort is crash-cooled via a heat exchanger which
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in turn provides hot water (sorry, liquor) for the rest of the process.
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Then it is mixed with yeast and transferred into conical fermentation tanks,
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seen in the photo on the left below. After fermentation, the beer is
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filtered in the equipment shown in the remaining two photos.</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/fermenters.jpg">
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<img src="thumbs/fermenters.jpg" alt="Fermenters"></a></td>
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<td align="center"><a href="images/filter1.jpg">
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<img src="thumbs/filter1.jpg" alt="Filtration (1)"></a></td>
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<td align="center"><a href="images/filter2.jpg">
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<img src="thumbs/filter2.jpg" alt="Filtration (2)"></a></td>
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</tr>
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</table>
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<p>In addition to filling nitro-kegs, Gösser bottle not only
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their own beer but also that of other breweries. When we visited,
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Puntigamer was being bottled as seen in the photos below. The right-hand
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photo shows the machine which puts bottles into crates.
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You can also <a href="movies/bottling.mov">see a movie</a> (10Mb).</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/bottling1.jpg">
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<img src="thumbs/bottling1.jpg" alt="Bottling (1)"></a></td>
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<td align="center"><a href="images/bottling2.jpg">
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<img src="thumbs/bottling2.jpg" alt="Bottling (2)"></a></td>
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</tr>
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</table>
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<p>Some other photos from around the brewery: on the left, a system of
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pipework which seemed to be used for receiving or dispatching beer to
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tankers; in the centre, some storage tanks; and on the right, an old
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lager cask.</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/pipework.jpg">
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<img src="thumbs/pipework.jpg" alt="Pipework"></a></td>
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<td align="center"><a href="images/storage.jpg">
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<img src="thumbs/storage.jpg" alt="Storage vessels"></a></td>
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<td align="center"><a href="images/cask.jpg">
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<img src="thumbs/cask.jpg" alt="Old lager cask"></a></td>
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</tr>
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</table>
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<p>The brewery museum contains various interesting old equipment and
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even some adverts featuring the KH bunny!</p>
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<table width="100%">
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<tr>
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<td align="center"><a href="images/advert1.jpg">
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<img src="thumbs/advert1.jpg" alt="Advert (1)"></a></td>
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<td align="center"><a href="images/advert2.jpg">
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<img src="thumbs/advert2.jpg" alt="Advert (2)"></a></td>
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</tr>
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</table>
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<p>We came away with the impression of the brewery being particularly
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efficient: the solid matter remaining from the mashing and boiling is
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burnt (providing 25% of the energy for the plant) and the carbon dioxide
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from fermentation is harnessed for use in bottling.</p>
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<p>One last picture of all the CUCC folk who went:
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<center>
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<a href="images/everyone.jpg">
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<img src="thumbs/everyone.jpg" alt="Everyone">
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</a>
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</center></p>
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<p>Many thanks must go to Dipl. Ing. Andreas Werner, the Gösser
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Braumeister, together with
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Frau Schneeweis and our tour guide for the sponsorship and
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an excellent day out.</p>
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2020-03-05 23:23:41 +00:00
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<hr />
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2004-08-03 19:15:32 +01:00
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<ul id="links">
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<li>Back to <a href="../fester.htm">festering page</a></li>
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</ul>
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</body>
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</html>
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