Wort boiler

Boiling the wort extracts aromatic components from the hops. At the same time, any components that could result in a bad taste in the beer are evaporated. This frees the wort from other substances in the lees that denature and separate at high temperatures. The positive side effect of boiling the wort is that the wort is sterilized.

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Measurement and control technology for a great taste

Pressure, temperature, and pH value measurement in the wort boiler

The processes in the wort boiler are crucial for the taste and color of the beer. To achieve the best result and maintain the quality, JUMO measurement and control technology ensures the right temperature-time program, the correct pressure, as well as the optimum pH value.

Pressure, temperature, and pH value measurement in the wort boiler

The processes in the wort boiler are crucial for the taste and color of the beer. To achieve the best result and maintain the quality, JUMO measurement and control technology ensures the right temperature-time program, the correct pressure, as well as the optimum pH value.

Your contact


Martin Eppinger, JUMO Market Segment Manager Food and Beverage

Market Segment Manager Food and Beverage

Martin Eppinger +49 661 6003 2464 Martin.Eppinger@jumo.net +49 661 6003 2464