brouwland catalog

Korspelsesteenweg 86 ~ B-3581 Beverlo~België Tel. +32(0)11-40.14.08 Fax. +32(0)11-34.73.59

[email protected] www.brouwland.com

YOUR DISTRIBUTOR

EVERYTHING FOR MAKING YOUR OWN:

CATALOG 2008-2009

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Discover our novelties

BROUWLAND... That’s :3500 ARTICLESBROUWLAND is Europe’s most specialised supplier for winemakers, brewers and liqueur manufacturers whether as a professional or as a hobby. Whatever you are looking for, be it a tiny airlock or an automatic 500-liter brewsystem, Brouwland can supply it. Thanks to our extensive stock stored in 3,500 m² of warehouse space, we are able to deliver 95 % of all articles speedily. Larger machines are usually available on order, with delivery deadlines of between 2- 8 weeks depending on the supplier. Call for more details.

DISTRIBUTORS worldwideOur products are sold by more than 100 retail outlets in the Benelux and a large number of distributors worldwide. See www.brouwland.com to fi nd your nearest distributor. Not all retail outlets/distributors will have the whole range in stock of course. Contact your retail outlet/dis-tributor to fi nd out what they have in stock. If you would like to become a distributor simply pass your company details on to our wholesale department and ask for the distributor terms and conditions.

500 m² SHOWROOMYou will be able to view all the products you may need in Europe’s largest showroom for winemakers and brewers. Our professional sales staff are available to help you on Monday to Friday from 09.00h to 12.00h and from 13.30h to 18.00h and on Saturdays from 09.00h to 12.00h and from 13.30h to 17.00h. If you would like to take a whole day to visit you will fi nd a list of hotels in the neighbourhood on our website as well as information about the different local places of interest.

DELIVERIES worldwide Whether you need a small parcel or a large machine, Brouwland, can organise transport anywhere in the world. Each day we deliver dozens of shipments. Ship-ping costs are always supplementary. If the articles are available in stock then your order is sent out as quickly as possible.

FREE CATALOGUE Do you know anyone who would like to receive our free 140-page colour catalogue? Or would you like a copy yourself? Then you can order one by calling us, sending an e-mail or fax, or ordering it on our website. With grouped shipments it may be two to three weeks before you receive your catalogue.

SPECIAL TRADE DEPARTMENT Our trade department specialises in the sale of both machines and installations as well as raw materi-als and consumable goods to artisan vineyard owners, microbreweries, fruit juice companies, etc.

If you have a technical query or would like to receive a personal estimate, please do not hesitate to contact us.

AFTER-SALES SERVICE Most consumer products come with a standard two-year guarantee. For professional ma-chines, this guarantee changes depending on the product. If you have a problem with one of our products or services then please do not hesitate to let us know. We will try to help you as quickly and effi ciently as possible.

CONTENTSWINE001 - 007 Wine yeasts and additives010 - 012 Airlocks, bungs, wine corks,...013 Measuring instruments014 Lab-research015 Fruit processing016 Warming plates017 Demijohns, tanks, casks, bottles,...018 Siphoning, bottling, pumps,...019 Filtering equipment020 Corkers, uncorkers021 Rinsing equipment023 Beginners kits and wine kits025 Wine cellar accessories026 Caps and accessories027 Labels, labellers028 Books

BEER050 Beer yeast051-052 Malts, malt extracts053 Hops, hoppellets, Hop products055 Brewing adjuncts056 Beerkits, malt kits057 Brewing equipment058 Beer kegs and accessories059 Measuring equipment for beer061 Books

LIQUEUR080 Liqueur extracts 085 Books 100 Rhumpots

DAIRY090 Equipment for dairying091 Ingredients for dairying092 Measuring equipment dairy094 Books

KITCHEN AND CANNING102 Sauerkraut114 Pasta making120 Drying herbs122 Vinegar making123 Canning124-132 Kombucha and related products150 Herbs and spices

HOW TO ORDER?

+32(0)11-40.14.08We take orders over the phone from Monday to Thurs-day between 09.00h and 12.00 and between 13.00h and 17.30h. On Fridays until 15.30h. Moreover, our staff can provide answers to any queries you may have about our products and services. Please have your client number and item number at hand if possible.

www.brouwland.comSearching, selecting and ordering has never been so easy. Thanks to your electronic shopping basket, you can place your order by a simple click of the mouse. Anyone can order. Registered and logged-in clients can also cre-ate their own personal list of favourites and look up the orders they have made in the past. Extremely practical for regular clients. You can also use the search robot on our website. The computer automatically calculates the shipping costs. Thanks to the secure SSL connection and the VERISIGN certifi cate you can now enter your credit card details in all security when confi rming your order.

+32(0)11-34.73.59Fill in the order form and fax it through to us. Don’t forget to provide your full address!

You can also send us your order by regular mail of course.

This truck means that there are special delivery times and transport costs. For more information please contact our customer service.

[email protected] us your order by e-mail. Don’t forget to provide your full address.

Model changes and printing errors reserved: the characteristics of the products shown in the catalogue can change at any time without foregoing notice. Brouwland can not be held responsible for inaccurate photographs, graphic images and texts in this catalogue. Such errors do not constitute grounds for claiming. The brands indi-cated are registered trademarks owned by the companies in question.

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A very complete starter kit for all grain brewers wishing to brew with a gasburner. Complete with malt mill, heavy-duty gas burner with regu-lator and tubing, enamel brew kettle 29 l, mash scoop, hop boiling bags, lauter tun, wort chiller, stirring spoon, 5 l meas-uring jug, brewing ther-mometer, hydrometer and measuring cylinder, 30 l fermentation bin with airlock and tap, siphon with bottle fi ller, CHEMIPRO OXI cleaning product, iodine tincture and a capper with 100 crown corks and instructions.

Homebrewers starter kit

SUPERIOR ELECTRIC

The most complete starter kit for all grain homebrewers. With malt mill, 29 litres elec-tric stainless steel brew kettle WITH thermostat AND tap, mash scoop, hop boiling bags, lauter tun, wort chiller, stir-rer, 5 l measuring jug, brewing thermometer, hydrometer and measuring cylinder, 30 l fer-

mentation bin with airlock and tap, siphon with

bottle fi ller, CHEMI-PRO OXI cleaning

product, iodine tincture and a capper with 100 crown corks and in-structions.

The most complete starter kit for all grain brewers who already have a brew kettle and a lauter tun. Contains: adjustable malt mill, grain and mash scoop, graduated measur-ing jug 5 l,stirring spoon, iodine tincture, hop bags, copper wort chiller, 30 l fermentation barrel with airlock and tap, siphon with bottle fi ller, CHEMI-PRO OXI cleaning product, hydrometer and cylinder, crown capper with 100 crown corks, brewing thermometer with protective cover, brewing instructions.

Starter kit DELUXE With this “deluxe” starter kit you have everything you need to brew beer at home from kits. Contains: plastic graduated 30 l brewing bucket with tap, 30 l plastic fermentation bucket with tap, thermometer strip and air-lock, handy bottle fi lling device, stir-ring spoon, crown corker with 100 crown corks for normal beer bottles, bottle brush, cleaning product, hy-drometer and measuring cylinder. Beer kit not included.

Starter kit The budget starter kit for new home brew-ers. Contains all the equipment you need to brew beer from beerkits. Contains: 30 l fermenting bucket with airlock, tap, stirring spoon, capsuler, 100 crown corks, bottle brush, cleaning product. Beer kit not included.

Homebrewers starter kit SUPERIOR GAS

Homebrewers starter kit

SUPERIOR MINOR

FOR KIT BREWERS

FOR GRAIN BREWERS

BREW YOUR OWN DELICIOUS BEER!

057.002.6

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057.003.4

056.041.7

056.049.0

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MAXI wine starter kitComplete set with accessories and ingredients for the beginning winemaker. Contains: • graduated 30 l must bucket with tap.• 30 l fermenting bucket with tap and airlock.• bottle fi ller • stirring spoon• hydrometer and measuring glass• acidometer (acidity meter)• bottle brush and detergent • corker and 30 wine corks • labels• wine yeast, yeast nutrient salt, mixed acids, deacidifi er, sulfi te, enzymes• a manual with recipes.

Kombucha starter kitKombucha is becomming increasingly popular as a health drink. Many people enjoy its benefi cial effects. If you would like to try your hand at this refreshing,

uniqely fermented beverage, you can make your own quickly and easily with this starter pack. It includes all

the materials and ingredients you need, except the kom-bucha fungus itself, and the book. Contents: 5 l wide-mouth

demijohn, muslin, 15 cm funnel with sieve, glucose, kombucha tea, special pH-papers to check the acidity and a thermometer to measure the temperature of your drink.

Cheesemaking starter kitIdeal for the beginning cheesemaker. WITHOUT press.Contains:• 2 cheese moulds of 550 g • 2 cheese cloths of 35/35 cm each • 1 cheese cloth of 60/60 cm • curd cutter

• “Make your own cheese” book• cheese thermometer

• pasteurizing thermometer • bottle of rennet

• cheese culture • yoghurt culture

023.512.7

MAKING YOUR OWN WINE? START NOW!

MAKE YOUR OWN

DELICIO

US CHEESE

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090.001.9

124.206.4

THE MODERN CONTAINER FOR JUICE, WINE, ETC.

Ideal for wines and juices intended for daily consumption. The supple inside bag stops air from getting in during pouring. As a result there is no oxidation during pouring and the wine or pasteurised juice can be kept for several weeks.

Bag-in-box

Professional, semi-automatic fi lling machine with compact design for the fi lling of wine, fruit juices, oils, syrups, milk, liqueurs etc. Suitable for 2- to 30- litre bag-in-boxes. Large fi lling capacity: up to 150 BIBs/h (5 litres BIB). The fi lling procedure consists of 4 stages and the fi lling cycle itself takes place automatically: 1. Removal of the BIB tap2. Creation of a vacuum in the BIB3. The BIB tap is reattached4. The BIB is fi lled with the use of an electronic counter

Extensive standard equipment:• Integrated vacuum pump with vacuostat and automatic detection of damaged bags! • Integrated 130 l/min centrifugal pump, with INOX casing, INOX paddle wheel, reversible motor and drain valve • Programmable electronic controls with multilingual and multifunctional display• Integrated CIP circuit with automatic cleaning of the vacuum circuit • Hermetically sealed fi lling head, guaranteeing a drip-free application• Installed on a moveable stand• Measurements: 150 x 70 x 100 cm. Weight: 80 kg• 3-phases, 220/380, 50hz.• Needs a compressor, 6 bar, 0.3 m³/hour.

Multiple options are possible, such as a work surface with roller conveyor, nitrogen refi ll, equipment for bottling and pasteurisation (85°C), etc.

Semi-automatic fi lling machine for bag-in-box

017.872.3017.869.9 3 l017.879.8 5 l017.889.7 10 l

017.882.2 017.873.1 017.883.0

017.860.8 017.870.7 017.861.6 017.871.5 017.881.4

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Art.no. Type Dimensions Quantity012.066.7 Wine cork synthetic 38 x 22 mm 100 012.067.5 Wine cork synthetic 38 x 22 mm 1000012.136.8 Wine cork synthetic 42 x 22 mm 100012.137.6 Wine cork synthetic 42 x 22 mm 1000012.216.8 Beer cork synthetic 43 x 25 mm 100012.217.6 Beer cork synthetic 43 x 25 mm 1000012.218.4 Champagne cork synthetic 45 x 29 mm 100012.219.2 Champagne cork synthetic 45 x 29 mm 1000

Especially for the professionals, in collaboration with GE FINANCE, Brouwland can now also offer you fi nancing opportunities for your investment commodities, and this with investments from € 10,000. You can request information from our sales depart-ment, without obligation!

Professional fi nance

Synthetic wine corks have been on the market for a number of years. There is, however, a lot of dead wood and the quality of most products could not please us in the least. We are happy to announce that we have fi nally managed to get our hands on syn-thetic corks of absolute TOP quality: of natural cork colour, a perfect shape, a very constant density, and with a neutral taste and odour. All this thanks to the use of high-quality thermoplastic elastomers - obviously suitable to be used with food-stuffs- in full accordance with the current EU guidelines as well as all applicable American FDA requirements. Many hundreds of commercial wine makers AND breweries have already put their trust in these corks. If you too use them in the correct way (*), these corks will give you 100% satisfaction, guaranteed. The main advantages are: • No corked taste (no TCA) or other fl avour abnormalities • No crumbling of the cork • No cork dust • No leakage • No dehydration and therefore a better and longer preservation of wine or beer fl avours • Simple application on your existing installation • Does not break when uncorking the bottle. • Your bottles can be stored vertically, horizontally or upside-down without a problem. • Easy to uncork • No absorption of wine or beer in the cork • attractive price/quality ratio • Easy to put back in the bottle after uncorking • 100% Recyclable • The beer cork and champagne cork models are inserted like the classic champagne corks and can resist a pressure of 12 bar. (*) user recommendations: Leave a gap of 15-20 mm between the cork and the liquid and only use a solid corker on base or an electrical corking machine. The pressing blocks should close perfectly to avoid creases in the cork. The pressing blocks should be made of stainless steel, chromium-plated or nylon.

Suitable corking machines in our range of wine corks = 020.021.2, 020.016.2 + the electrical corking machinesSuitable corking machines in our range of beer corks = 020.016.2, 020.017.0, 020.022.0 and the electrical champagne corking machines.

Synthetic corks

As of today you can also place orders for: bottle carriers and bottle caps for 4 or 6 beer bottles. Printing available (4 colours) for 5000 pieces and up. A few examples:

Cardboard bottle baskets and bottle carriers

Suitable corking machines in our range of beer corks = 020.016.2, 020.017.0, 020.022.0 and the electrical champagne corking

Defi nitions of wine:Wine: This defi nition can only be used for the fermentation product of grapes. Other products made by the same process but with other fruit have to be indicated as win-style drinks.

Fruit wine: Mostly the apple and pear wines. But also other fruits like berries, citrus fruit etc. Wines from honey, malt or herbs also belong to this description.

Table wine: This term is used to distinguish the light from the heavy wines. Table wine is fullty fermented, contains 11 vol% alcohol at most and is dry rather than sweet

Dessert wine: This wine contains at least 13 vol% alcohol.

Sparkling wine: Everybody knows Champagne and Prosecco. These are wines with a lower alcohol level and a delicate bouquet, not too sweet, and light in colour. These wines are always served chilled.

Wine

Wine-making in practice:1. Sort out and clean the fruit, remove the stalks and such, cut out the rotten pieces.

2. Crush or press the fruit, add a pectin-solvent enzyme if you want, press out the pulp.

3. Measure the quantity of the must, calculate the total amount of ingredients and wine according to the recipe. Fill the demijohn with must, add yeast, then the remaining ingredients. Note down your findings.

4. Seal the demijohn with a rubber cap or bung and an airlock, do not forget to fill the airlock with a little bit of water.

5. Place the demijohn in a warm environment, check the level of carbon dioxide in the airlock and shake the demijohn if fermentation doesn’t start or to make sure fermentation is going smoothly. Let the demijohn be (no movement) during fermentation. Taste regularly.

6. After sedimentation siphon the cleared wine into another vessel, filter the sediment, rinse the demijohn and siphon the wine back into the demijohn, sulphur and place the rubber cap with the airlock back on the demijohn.

7. Place the demijohn in a cool environment, wait for a new clarification, siphon the wine again, taste, keep cool and add a sweetener if necessary.

8. Clean the wine bottles, soak the corks, fill the bottles with wine, store the bottles lying down.

Pulp tub, sief, sulphite, de-stalker, de-stoner, knife

Enzymes, crusher, fruit press

Demijohn, yeast, pump, hose, refractometer, acidometer, vinotest

Rubber cap (bung), airlock

Warming plate, hydrometer

Siphon, filter, clarifier

Sweetener

Bottles, corks, corker, labels (machine), cleaning product, brush, siphon, wine rack

Equipment:

1 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

INFO

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tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

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DRIED WINE YEASTS BIOFERMThrough its many years of experience BIOFERM has created an excellent range of dried yeasts that can offer a solution to every winemaker. Do you prefer sweet wines? Do you need a yeast for colder temperatures? Do you like strong red wines? For every type there is a special yeast available. The BIOFERM yeasts are the only ones that are available in vacuum pouches of 100 g, in addition to the standard 7 g packs. The vacuum pouch guarantees a maximum shelf life and viability.

Saccharomyces cerevisiae var. cerevisiae.Yeast specially selected for the fermenta-tion of red, aromatic wines with a higher production of esters and fatty acids. Fre-quently used for Cabernet Sauvignon, Pinot Noir and Merlot. Quick start. Contains a “killer” factor to inhibit wild yeasts. Alco-hol tolerance: 15 % vol. Temperature range: 12-35°C. Dosage: 2-3 g/10 litres.

Bioferm ROUGE

Saccharomyces cerevisiae var. cerevisiae.Specially selected for the fermentation of white table wines with special regard to the natural aroma of the original fruit/grapes (produces very few secondary aromas). Alcohol tolerance: 14% vol. Temp. range: 18-30 °C. Dosage: 2-3 g/10 litres.

Bioferm BLANC

Saccharomyces cerevisiae var. bayanus.Yeast with a high alcohol (17% vol.) and high SO2 (25-30 mg free SO2/litre) toler-ance. Produces very few by-products while fermenting consistently. Especially suita-ble for sparkling wines; also for restarting a stuck fermentation. Can be used for the second fermentation of beers. Temperature range: 15-30 °C. Dosage: 2 g/10 litres in normal conditions; 4 g/10 litres for other circumstances, e.g. secondary fermentation, diffi cult condi-tions,...

Bioferm CHAMP

Yeast for the production of wines with higher residual sugar content. By keep-ing the natural fructose intact, a residual sugar level of 5-15 g/litre is possible. De-livers fruity white wines and soft red wines. Also suitable for fruit wines. Limit-eds acetaldehyde formation. Ideal fermen-tation temperature: 15-20°C. Moderate al-cohol tolerance: 12-14% Vol. Dosage: 2-3 g/10 litres.

Bioferm DOUX

Saccharomyces cerevisiae var. bayanus.Yeast specially selected for its ability to fer-ment wines at low temperatures. Produces wines with a fruity character when fer-mented at 13-17°C. Ferments at tempera-tures starting at 8°C!Dosage: 2 g/10 litres when temp. > 15°C; 3 g/10 litres when temp. < 15°C.

Bioferm COOL

WINE YEAST BIOFERM 001

Saccharomyces cerevisiae var. cerevisiae. Yeast specially selected for the production of more aromatic wines; produces more esters, aroma components and glycerine. Alcohol tolerance: 15% vol. Wide temper-ature range: 10-30°C. Promotes malolac-tic fermentation by means of a rapid au-tolysis of the yeast cells at the end of the fermentation. Therefore also ideal for use with fruit/grapes with a lot of malic acid.Dosage: 2-3 lg/10 litres.

Bioferm AROMATICSaccharomyces cerevisiae var. bayanus.Especially suitable for the fermentation of high alcohol wines. Ferments consist-ently, even at lower temperatures, with low residual sugar. Very good results with Pinot Gris and Chardonnay wines. Ideal for secondairy fermentation and for sparkling wines. Wide temperature range: 10-30°C. Alcohol tolerance: 16% vol. Contains the “killer” factor to inhibit wild yeasts.Dosage: 2 g/10 litres when temp. > 15°C; 3 g/10 litres when temp. < 15°C.

Bioferm KILLER

Type 7 gram 100 gramBioferm ROUGE 001.210.4 001.100.7Bioferm BLANC 001.212.0 001.101.5Bioferm CHAMP 001.214.6 001.102.3Bioferm DOUX 001.215.3 001.103.1Bioferm KILLER 001.216.1 001.105.6Bioferm COOL 001.224.5 001.108.0Bioferm AROMATIC 001.228.6 001.110.6

NUTRIVIT Special mixture of yeast nutrients, vitamins (i.e. B1), minerals and trace elements, in ideal proportions. Ideal for a smooth fermentation of all wines, especially country wines, wines made of concentrated juices, and certainly necessary for all problematic fermentations. Dosage: 5-10 g/10 l.

Art.no. Content002.015.6 100 g002.016.4 1 kg

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com2

How to add a yeast?The order in which you add ingredients is important for the end result of a wine. Yeasts are always added AFTER the nutrients! Dried yeasts need to be rehydrated fi rst: dissolve the required quantity of yeast in 10 x its weight of lukewarm water (30-35°C) or preferably 50% diluted juice. Thus: 7 g of yeast in 70 ml of water/juice mixture; 100 g yeast in 1 litre of water/juice mixture. Stir gently. Let rehy-drate for 15 minutes (some foaming might occur) and stir gently again. Now add the yeast solution to your wort/wine/juice while stirring vigorously. Ensure that the temperature difference between the yeast solution and the wort/wine/juice does not exceed 7 to 10°C. When the difference in temperature is greater, cool the yeast suspension down further before adding. NEVER scrimp on yeast! A healthy yeast colony is important for a consistent fermentation of your wine/must/juice/wort. Keep your dried yeast in a refrigerator.

Oenoferm FREDDO Special yeast for the fermentation of wines at a controlled temperature of 13°-17°C or even lower temperatures from 8°C on. Maximum aroma is maintained with this controlled temperature.Dosage: 15 g/100 litre must at 13-17°C; 25 g/100 litre at lower temperatures.

Oenoferm INTERDRY Special yeast for the fermentation of white wines with a subtle fruity aroma and a hi-gher residual sugar content (5-15 g). Retains natural fructose. Alcohol tolerance: 12-14% vol. Dose: 25 g/100 litre must.

Oenoferm BOUQUET Special yeast for the fermentation of white wines with a fruity aroma. Fermented at a controlled temperature of 15°C, this yeast will develop exotic aroma’s such as peach and apricot. Good alcohol tolerance: up to 14-15% vol. Dosage: 25 g/100 litre must.

Oenoferm TIPICO Special yeast for the fermentation of white wines while retaining the typical variety-aromas of the grapes. Alcohol tolerance: 15%vol. Especially suited for Riesling and Muller Thurgau.Dosage: 15 g/100 litre must at +15°C.

Special yeast for the fermentation of colour stable, fruity red wines. The reduced beta-glucosidase activity will keep a maximum of antocyanes. This yeast will release more aromas than Oenoferm Rouge.Dosage: 15 g/100 litre must at +15°C.

Oenoferm COLOR

Oenoferm ROUGE Special yeast for the fermentation of colour stable and clean red wines. The reduced beta-glucosidase activity will retain a maxi-mum of antocyanes. Quick fermentation start and good fi nal density. Delivers clean wines with few fermentation by-products.Dosage: 15 g/100 litre must at +15°C.

001 DRIED YEAST OENOFERM

IN FO

Oenoferm ROSE Special granular yeast for fermenting fruity rosé or autumn wines. With extra-fast fermentation start-up and good resistance to lower temperatures. Produces complex wines with fruit, sweet fl ower and honey aromas. Dosage: 15-25 g/100 litres of must.

Oenoferm PINOTYPE Special granular yeast for fermenting fresh pinot wines, which accentuates the typical varietal taste characteristics. Highly suitable for Pinot noir, Pinot gris and Pinot blanc. Also see our website for taste profi les. Rap-id clearing and hence also very suitable for wines that will be bottled young. Dosage: 15-25 gr/100 litres of must.

Oenoferm RIESLING A specially selected, pure dry yeast for de-veloping the typical varietal aroma profi le of fi ne, high-quality Riesling wines. Yeast strain E 68/73 of the species Saccharomyces cerevisiae. A cooled fermentation at tempe-ratures between 15 and 18°C promotes the development of fruity peach aromas. Good nutrient supply provided, the yeast attenua-tes up to strength of 13 % alc by vol.Dosage: 15g/100 litre must.

Oenoferm TERRA A selection of a wild yeast strain3. The pri-mary aromas, formed by the grape variety, the terroir, microclimate, etc. are retained and more fully expressed through a neutral fermentation without the formation of off fl avours. Quick fermentation start.Dosage: 20-30g/100 litre must.

Type 500 gramOENOFERM FREDDO Erbslöh 001.325.0OENOFERM INTERDRY Erbslöh 001.339.1OENOFERM BOUQUET Erbslöh 001.337.5OENOFERM TIPICO Erbslöh 001.341.7OENOFERM COLOR Erbslöh 001.338.3OENOFERM ROUGE Erbslöh 001.326.8OENOFERM ROSE Erbslöh 001.340.9OENOFERM PINOTYPE Erbslöh 001.342.5OENOFERM RIESLING Erbslöh 001.343.3OENOFERM TERRA Erbslöh 001.344.1


WINE YEAST 001

KOJI-KIN cultureFreeze dried culture of the koji-mould. In-dispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With instructions and recipes. Suffi cient for 6 kg of rice = 22 litres of sake.

001.249.2 10 g

WYEAST LIQUIDWINE YEAST “VINTNERS CHOICE”It has long been known to brewers: liquid yeasts have a much more pronounced taste profi le than dried varieties. The Wyeast liquid brewer’s yeasts have acquired worldwide fame and are regularly a “component” of prize-winning beers. With “vint-ners choice”, winemakers too can now use such high-quality liquid yeast cultures. The unique “smack pack” makes it easy (start yeast = squeeze/smack pack and allow to swell) to set up a sterile yeast culture in 12 – 24 hours. Every pack is suffi cient to start a maximum of 20 litres of must. A yeast starter can be made up for larger quantities. Thanks to the smack pack, yeast can be stored in the fridge for a long time: 6-12 months from date of manufacture. Clear instructions included.

4007 Malolactic Wine Culture (Leuconostoc oenos) 001.266.6Malolactic culture with the Leuconostoc oenos ER1A and EY2D strains. Provides rapid and complete conversion of tart malic acid into the milder and less sharp lactic acid. Added before the end of the pri-mary fermentation (specifi c gravity < 1.020) and works from pH 2.9 and 12°C.

4021 Pasteur Champagne, Prise de mousse 001.252.6Mainly used for dry white wines, but can also be used for reds. Pro-vides purer fermentation with little foaming. Has good sedimentation properties. Uses include Sauvignon blanc, Semillon, Pinot Blanc, Gewürztraminer, etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.25%.

4028 Chateau Red (formerly Pasteur Red) 001.253.4Ideal for fruity red (Beaujolais) wines and wines that take longer to mature. Little foaming, low sulphur production and a wide tem-perature range. Uses include Cabernet Sauvignon, Gamay, Beaujolais, Zinfandel, Rhone, Burgundies, Pinot Noir, etc. Temperature range: 12-32° Celsius. Residual sugar: 0-0.35%.

4134 Saké 001.250.0Used in combination with a koji-kin culture for rice-based drinks such as Sake, Nigori, Dai Gingo, etc. Also suitable for plum wines. Tem-perature range: 15-25° Celsius. Residual sugar: 0-0.25%.

4184 Mead, Sweet 001.254.2Specially suitable for the production of sweet mead with 2-3% residual sugar and a rich, fruity fl avour. Also suitable for sweeter fruit wines such as peach, cherry, raspberry, etc. Use extra yeast nutrient. Tempera-ture range: 18-25° Celsius. Residual sugar: 2-3%.

4242 Chablis 001.256.7For highly fruity white wines with high ester formation, hints of vanilla and a mellow aftertaste. Uses include Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris, etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.85%.

4244 Chianti 001.257.5For big powerful red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Baro-lo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella, Sangiovese, etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.75%.

4267 Bordeaux 001.258.3For complex red wines with berry fl avours and for musts with a high sugar content. Highly suitable for Cabernet Franc, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas, etc. Temperature range: 15-32° Cel-sius. Residual sugar: 0-0.5%.

4267 Bordeaux 001.258.3For complex red wines with berry fl avours and for musts with a high sugar content. Highly suitable for Cabernet Franc, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas, etc. Temperature range: 15-32° Celsius. Residual sugar: 0-0.5%.

4267 Bordeaux 001.258.3For complex red wines with berry fl avours and for musts with a high sugar content. Highly suitable for Cabernet Franc, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas, etc. Temperature range: 15-32° Celsius. Residual sugar: 0-0.5%.

4347 Eau de Vie 001.260.9Highly alcohol tolerant yeast for a pure fermentation with few esters or other volatile fl avours. Alcohol tolerant up to 21%vol. Can also be used to restart a stuck fermentation. Highly suitable for Cordials, Grappa, Eaux de Vie, Single Malts, etc. Temperature range: 18-27° Celsius. Re-sidual sugar: 0%.

4632 Mead, Dry 001.261.7Best choice for dry mead, with little foaming and little or no sulphur production. Also suitable for dry ciders. Use extra yeast nutrient. Tem-perature range: 12-25° Celsius. Residual sugar: 0-0.25%.

4766 Cider 001.251.8Highly suitable for apple and pear wines, but also for other fruit wines. Produces fresh, dry wines with a fruity aftertaste. Temperature range: 15-25° Celsius. Residual sugar: 0-0.25%.

4767 Port Wine 001.263.3For deep, big red wines and ports with a hint of vanilla. Can ferment very dry. Add a cognac or brandy to the bottle for a classic port. Also suitable for musts with a high sugar content. Temperature range: 15-32° Celsius. Residual sugar: 0-0.25%.

4783 Rüdesheimer 001.264.1For fruity wines with a pronounced Riesling character: fruity profi le with a dry aftertaste. Ideal for Rhine wines, fruity ciders, ice wine, etc. Temperature range: 12-25° Celsius. Residual sugar: 0.25-1%.

4946 Zinfandel 001.265.8Strong, alcohol tolerant yeast for red wines or for musts with a high sugar content. Alcohol tolerant up to 18%vol. Also for restarting stuck fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.

WYEAST LIQUIDWINE YEAST “VINTNERS CHOICE”

RefrigeratedPackage

Activate Swell Pour Fermentation

lo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella, Sangiovese, etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.75%.

4267 Bordeaux 001.258.3

etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.75%.

vanilla and a mellow aftertaste. Uses include Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris, etc. Temperature range: 12-25° Celsius. Residual sugar: 0-0.85%.

4244 Chianti 001.257.5




vanilla and a mellow aftertaste. Uses include Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris, etc. Temperature Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris, etc. Temperature

perature range: 15-25° Celsius. Residual sugar: 0-0.25%.

sweet meadsugar and a rich, fruity fl avour. Also suitable for sweeter fruit winessuch as peach, cherry, raspberry, etc. Use extra yeast nutrient. Tempera-

4184 Mead, Sweet 001.254.2Specially suitable for the production of sugar and a rich, fruity fl avour. Also suitable for such as peach, cherry, raspberry, etc. Use extra yeast nutrient. Tempera-ture range: 18-25° Celsius. Residual sugar: 2-3%.

4242 Chablis 001.256.7For highly fruity white wines with high ester formation, hints of highly fruity white wines

For big powerful red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Baro-For big powerful red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Baro-For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and For big powerful red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Baro-For big powerful red wines with a fruity character, well-rounded and with a dry aftertaste. Highly suitable for Italian grape varieties: Baro-

12-32° Celsius. Residual sugar: 0-0.35%.

4134 Saké 001.250.0Used in combination with a koji-kin culture for rice-based drinks such as Sake, Nigori, Dai Gingo, etc. Also suitable for plum winesperature range: 15-25° Celsius. Residual sugar: 0-0.25%.

4184 Mead, Sweet 001.254.2Specially suitable for the production of with 2-3% residual sugar and a rich, fruity fl avour. Also suitable for sweeter fruit winessuch as peach, cherry, raspberry, etc. Use extra yeast nutrient. Tempera-ture range: 18-25° Celsius. Residual sugar: 2-3%.

4242 Chablis 001.256.7 with high ester formation, hints of with high ester formation, hints of

fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.

sugar content. Alcohol tolerant up to 18%vol. Also for restarting stuck fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc. Temperature range: 15-30° Celsius. Residual sugar: 0-0.25%.fermentations. Highly suitable for Zinfandel, Pinot Noir, Syrah, etc.

suitable for musts with a high sugar content. Temperature range: 15-32° Celsius. Residual sugar: 0-0.25%.

fruity wines with a pronounced Riesling characterwith a dry aftertaste. Ideal for Rhine wines, fruity ciders, ice wine, etc. Temperature range: 12-25° Celsius. Residual sugar: 0.25-1%.

Celsius. Residual sugar: 0-0.25%.

4783 Rüdesheimer 001.264.1fruity wines with a pronounced Riesling character

with a dry aftertaste. Ideal for Rhine wines, fruity ciders, ice wine, etc. Temperature range: 12-25° Celsius. Residual sugar: 0.25-1%.

4946 Zinfandel 001.265.8Strong, alcohol tolerant yeast for red wines or for musts with a high sugar content. Alcohol tolerant up to 18%vol. Also for restarting stuck

4767 Port Wine 001.263.3big red wines and ports with a hint of vanilla. Can ferment

very dry. Add a cognac or brandy to the bottle for a classic port. Also suitable for musts with a high sugar content. Temperature range: 15-32° Celsius. Residual sugar: 0-0.25%.

4783 Rüdesheimer 001.264.1For fruity wines with a pronounced Riesling character: fruity profi le with a dry aftertaste. Ideal for Rhine wines, fruity ciders, ice wine, etc. Temperature range: 12-25° Celsius. Residual sugar: 0.25-1%.

4946 Zinfandel 001.265.8Strong, alcohol tolerant yeast for red wines or for musts with a high Strong, alcohol tolerant yeast for red wines or for musts with a high


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001 MALOLACTIC FERMENTATION

Pure and natural Lysozyme preparation to prevent malolactic fermen-tation. Can be used for both red and white wines. Also suitable for higher pH values. Can be used to reduce the quantity of SO2 added while bottling.Dosage:• To postpone malolactic fermentation for 10-14 days: 1-2 g/10 litres.• To stop a malolactic fermentation in progress: 2 g/10 litres.• To prevent a malolactic fermentation completely: 3-5 g/10 litres.Procedure: Dissolve Malostop in 5 x its weight in water at 20°C, without shaking. Stir gently. Let it rest for 1 hour, stir gently again and add to the must/wine, mixing thoroughly. Leave to react for 24 hours before adding any other additives.

MALOSTOP

Art.no. Content004.035.2 25 g004.036.0 100 g

Art.nr. Content001.300.3 25 g001.301.1 100 g

MALOCID Culture for a controlled malolactic fermenta-tion. It contains a high concentration of Leu-conostic oenos bacteria, which converts the malic acid present into tartaric acid. This re-duces the acidity and increases the stability of the wine. This technique has been used in the industry for years, and is now available for home winemakers too! Dose: 5 g/10 l wine. Add to the wine after fermentation and before clarifi cation starts.

Biostart Erbslöh Highly concentrated freeze dried culture for malolactic fermentation. For 1000 litres of wine. To be added just after the alcoholic fermentation. Total SO2 = max. 30 mg/ litre; free SO2 = max. 10 mg/litre; residual sugar: < 4 g/litre; pH: > 3.0 pH; temperature: > 15°C.

When and how to do a malolactic fermentation?There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different environmental re-quirements than yeasts. Hence a number of important factors are best taken into account if a malolactic fermentation is to proceed properly and smoothly: malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must be a maximum of 10 mg/litre and the total SO2 content a maximum of 30 mg/litre. The pH value of the wine must be at least 3.1 and the alcohol content must be a maximum of 13%vol. Finally, the temperature of the wine is also very important: 17°C or more. Dissolve the freeze-dried cultures in plenty (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly. Stir from time to time and after half an hour add it to the wine.

Art.no. Type001.071.0 Burgund001.072.8 Bordeaux001.073.6 Champagne001.075.1 Port001.076.9 Sauternes001.077.7 Tokay001.078.5 Sherry001.080.1 Steinberg001.088.4 Beaujolais001.090.0 Cold temperature001.092.6 All purpose

001.240.1 115 g

TURBO yeast Complete yeast mixture with special yeast and nutrients to ferment 25 litres water + 8 kg sugar in 5 days to 18%vol. Delivers a pure product with few fermentation by-products. Ideal for liqueur-makers. Cannot be incremented (i.e. 10 sachets in 250 l wort) unless rigorous temperature control and cooling can be guaranteed.

Wine yeast KitzingerDried, in sachets suffi cient for 50 l.

Art. no. Description001.310.2 Oenos SK1001.311.0 Bianco SK3

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YEAST NUTRIENTS 002

Vitamon B tabletsPure Vitamin B1 in tablet form. Particularly important for the fermentation of grapes/fruit that have been partly infected by Botrytis (Botrytis mould consumes the vitamin B1 present on the fruit!). Dosage: 1 tablet/500 litres of must; dissolve in a little water and subsequently mix well with the must (rack over).

002.100.6 2 tablets

Vitamon Ultra Perfectly balanced mixture with yeast nutri-tive salt, Vitamin B1, yeast cell extract and yeast cell walls. Absorbs fermentation inhibi-tors (spray residues), increases the available nitrogen for the yeast cells and improves cell reproduction. Ensures a fast and clean fermen-tation without residual sugar. Dosage: 4 g/10 litres.

002.105.5 1 kg

When to add yeast nutrients?The order in which ingredients are added is very important because one can strongly infl uence the other, also in a negative way! Nutrients are always added BEFORE the yeast.

NUTRISALyeast nutrientPowder. Contains diammonium phosphate. Recommended for smooth fermentation of fruit, vegetable and fl ower wines. Dosage: 3-6 g/10 l.

Art.no. Content002.004.0 100 g002.005.7 250 g002.007.3 1 kg

CELLVIT Extract from the cell walls of yeast. A natural product that boosts multiplication of yeasts and their capacity. Advantages: a quicker start, an in-crease in alcohol production, lower fi nal density. Ideal for wine and beer.Dosage: 2-3 g/10 l, add it BEFORE pitching the yeast.

Art.no. Content002.020.5 50 g002.021.4 500 g

NUTRIVIT Special mixture of yeast nutrients, vitamins (i.e. B1), minerals and micronutrient, in ideal proportions. Ideal for smooth fer-mentation of all wines, especially country wines, wines made of concentrated juices, and certainly necessary for all problematic fermentations. Dosage: 5-10 g/10 l.


Vitadrive Erbslöh VitaDrive is a biological activator and nutrient for dry selected pure yeasts during the rehydration process. At a early phase, VitaDrive provides the yeast with essential amino acids, micro elements and vitamins. These are released from the naturally activated biomass contained in VitaDrive. Activation of the yeast employed and creation of a nutrient re-servoir for a quick fermentation onset and for the promotion of cleanness in taste/aroma. Pos-sible aid for the prevention of untypical ageing off-fl avours. Dosage: for 1 kg of yeast, add 1 kg of VitaDrive to the prepared rehydration suspension (feed ma-terial).

002.106.3 1 kg

WYEAST nutrient blendMixture of vitamins, minerals, amino acids, nitrogen components, phosphates and zinc. Increases the viability of yeast cells, promotes healthy yeast growth, reduces yeast’s “lag time” (start time), improves fermentation and provides a higher level of attenuation (resulting in lower fi nal gravity). Also suitable for winemaking. Dosage: 1 g/10 l beer; 2 g/10 l wine. Dissolve in a little hot water and add to the wort, beer or wine.



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003 ACIDS

The acidity of must/wine is always expressed as grams of tartaric acid/litre. In French books you will find the acidity expressed as sulphuric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulphuric acid x 1.53.

LACTOLlactic acid 80% Liquid. Recommended to increase the acid-ity of wines or beers. Also suitable for wine which has fi nished fermenting. Dosage: 12.5 ml/10 l increases the acidity with 1 g/l.

Art.no. Content003.002.3 100 ml (125 g)003.003.1 250 ml (312 g)003.005.6 1 l (1.25 kg)

MIXACIDmixed acidsAn ideal mixture of citric, tartaric and mal-ic acid to increase in a well balanced way the acidity of musts/wines. Dosage: 10 g/10 l in-creases the acidity with 1 g/l.


CITROLcitric acid Powder.Dosage: 8.5 g/10 l increases the acidity with 1 g/l.


TARTROLtartaric acidPowder.Dosage: 10 g/10 l in-creases the acidity with 1 g/l.


MALOXmalic acidPowder.Dosage: 9 g/10 l in-creases the acidity with 1 g/l.


SUCCINICsuccinic acid Powder.Dosage: 0.5-1 g/l.

Art.no. Content003.030.4 25 g003.032.0 100 g

ASCORVITascorbic acid(Vit. C)Used to prevent the oxidation of juices, musts, wines and beers.Dosage: 0.5 g/10 l juice or wine.

Art.no. Content003.035.3 50 g003.036.1 100 g003.037.9 250 g003.039.5 1 kg

DIGITAL scale PRIMO silverHigh-quality scales with digital read-out. Capacity: 5 kg, increments of 1 gram. With tare function and automatic shut-off. Batter-ies included. 5-year warranty!

DIGITAL scale 100 kgScale with stainless steel weighing plate of 30 x 30 cm. Very suitable for weighing your malts etc. Not fi t for commercial usage. Ca-pacity:100 kg. increments of 50 grams. AC/DC adaptor included.

013.108.6013.104.5


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DEACIDIFIERS 003

DESACIDprecipitated chalk The most popular deacidifier! Contains extra pure calcium carbonate. Dosage: 6.5 g/10 l reduces the acidity with 1 g/l. Also precipitates oxalic acid in rhu-barb: Dose: 2 g/l of rhu-barb juice.


deacidifi er FBNCompound deacidifi er with a calcium car-bonate, potassium carbonate and potassium tartrate base. Because of its composition, deacidifi cation takes place in a more bal-anced way than when using a simple dea-cidifi er. This benefi ts the overall taste of the wine.Dosage: 15 g/10 litre reduces the acidity by 1 g/litre.


DESA FIW The best deacidifi er for grape wine. It pre-cipitates tartaric acid only. Dosage: 15 g/10 l reduces the acidity with 1 g/l.


ACIDEX Special deacidifi er for deacidifying in ac-cordance with the double-salt method: neutralises all acids in part of the must, after which that part is returned to the main must. Malic acid will also be partially neutralised. Clear instructions in-cluded.


Kalinat ErbslöhPotassium carbonate based deacidi-fi er. Specially intended for deacidifying young grape wines. The deposition of the crystals can take several days but can be accelerated by cooling the wine to 4 °C. It is possible to decrease acidity to 3 g/litre without any appreci-able change in pH. Dosage: 6.7 g/10 li-tre reduces the acid-ity by 1 g/litre.

003.140.1 1 kg

When and how should you use a deacidifi er?Deacidifi cation is best done as early as possible. Calcium carbonate is the most commonly used deacidifi er. A great deal of frothing sometimes occurs on deacidifi cation. You should therefore use a suffi ciently roomy barrel/receptacle. Add the necessary quantity of deacidfi er to the must, stir for a few minutes and leave to stand for a while. Stir again and once more leave to stand. Repeat this a few times until no more CO2 is formed (no sound of gas). Now leave everything to settle for 12-24 hours. Then siphon off the must/wine, leaving the white layer at the bottom.

Neo-anticid

Art.no. Content003.135.1 5 kg003.134.4 25 kg

Special deacidifi er for deacidifying in ac-cordance with the double-salt method: neutralises all acids in part of the must, after which that part is returned to the main must. Malic acid will also be partially neutralised. Clear instructions included.

acidometer Complete set for an easy and quick determination of acidity in red and white wines: Easy to use: measure off wine, add blue indicator in drops until the colour turns blue, read the acidity level directly! Contains 1 special measuring cylinder, 1 bot-tle of Vinoferm blue indicator and litmus paper. With extensive in-structions! Also suitable for the determination of free sulphite, In which case a iodic solution must be used (013.056.7).

Art.no. Description013.049.2 Acidometer complete013.054.2 Glass cylinder 20 ml

MEASURING INSTRUMENTS SECTION 013

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013.057.5

013.060.9


003 ENZYMES

ZYMEX COMBI Highly concentrated liquid enzyme with pectinase and alpha-amylase. For simulta-neous break-down of pectin and starch. Specially suitable for hard fruit and low temperatures. Best kept in the fridge.Dosage: 30-120 ml/1000 litre juice at 20°C with a contact time of 2-4 hours.

The use of enzymes.The wildest stories are going around about enzymes, so let’s set some things straight here. Unless otherwise indicated, the stated quantity is at room temperature (20°C) with a contact time of 12 hours. Every reduction of 7° in temperature can be compensated for by doubling the dose. Every halving of the desired contact time can also be compensated for by doubling the dose. The order in which ingredients are added is extremely important. In fact one can have a great influence on the effect of another - even an unfavourable one - so never add bentonites while the enzymes are still active. So leave at least 12 hours between adding enzymes and adding bentonite.

ZYMEX COLOR Special multi-active enzyme (pectinase, cel-lulase and hemi-cellulase activity) in pow-der form for extracting more pigment and aroma from red fruit and grapes. Free of depsidase activity (prevents too much tan-nin and colloidal material being extracted). Best kept in the fridge.Dosage: 4-8 g/10 litres; best added im-mediately after the fruit/grapes have been crushed or pressed!

ZYMEX AROMASpecial multi-active enzyme (pectinase, arabinase and beta-glucosydase activity) in powder form for more aromatic wines and distillates. The arabinase and beta-glucosy-dase activity releases aromatic components bound to sugars from the fruit/grapes. This results in more aromatic wines/musts. Can also be used in distilling. May lead to a slight loss of colour. Best kept in the fridge. Dosage: 4-8 g/10 litre; best added at the end of fermentation (specifi c gravity 1.010-1.025)!

ZYMEX LIQUIDPecto-enzyme.Used for wine or fruit juice which contains a lot of pectin. Breaks down the pectin in the fruit, increasing the juice yield and prevents cloudiness afterwards. Best kept in the fridge.Dosage: 4-8 ml/10 l. Must be left to sit for at least 24 hours at 25°C.

ZYMEX POWDERPecto-enzyme.The same characteristics as ZYMEX liquid but in a better preservable powder form. Best kept refrigerated.Dosage: 4-8 g/10 l.

ALFA-AMYLASELiquid. This enzyme breaks down starch, and thus prevents starchy wines or juices from becoming cloudy. Best kept in the fridge. Dosage: 2-4 g/10 l.

ZYMEX MASH Highly concentrated liquid enzyme com-plex specially designed for maceration of white wines. Its combined pectinase activ-ity means that even tough pectins are bro-ken down. Colloidal matter is also well dis-solved through proteinase activity, while Beta-glucosidase activity released bonded aroma components, benefi ting the varietal-specifi c aromas in your wine. Keep refriger-ated. Contents: 100 ml. Cool storage.Dosage: 1-4 ml per 100 kg must at 15°C. Minimal contact time: 2-6 hours.




Art.no. Content003.051.0 100 ml003.052.8 250 ml003.054.4 1 l


ZYMEX 4000 Highly concentrated simple liquid enzyme for breaking down pectin. Can reduce pressing time by up to 50% and increase juice yield by up to 10%. Best kept in the fridge.Dosage: 10 ml/100 kg must at 15°C, with a contact time of 1-2 hours.

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003.503 1 kg

003.072.6 100 ml

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003.071.8 100 ml


Trenolin ROUGE DF Highly concentrated liquid enzyme com-pound. Increases the colour yield and re-lease of tannin from red grapes. Depsidase free. Best kept in the fridge.Dosage: 10 ml/100 kg must at 15°C, with a contact time of 1-2 hours.


Trenolin BUKETT DF Highly concentrated liquid enzyme com-pound. Increases the aroma yield of grapes and fruit. Best added at the end of fermenta-tion. Depsidase free. Best kept in the fridge.Dosage: 10 ml/100 kg must at 15°C, with a contact time of 1-2 hours.


Fructozym-P Highly concentrated liquid pectinase en-zyme, specially for the enzyme treatment of soft fruit (blackcurrants, cherries etc.). Dosage: 50-200 ml/1000 kg pulp or juice at 45-55°C with a contact time of 1-2 hours.

Fructamyl-FCT Highly concentrated liquid amylase enzyme, designed especially for the fruit juice industry. Breaks down the starch dissolved in many juices at low temperatures. Best kept in the fridge. Dosage: 5-50 ml/1000 litre juice at 20°C, with a contact time of 2-4 hours.

Trenolin 4000 DF Highly concentrated simple liquid enzyme for breaking down pectin. Can reduce pressing time by up to 50% and increase juice yield by up to 10%. Best kept in the fridge.Dosage: 10 ml/100 kg must at 15°C, with a contact time of 1-2 hours.

ENZYMES 003

PectitestFor determining whether juices/wines contain pectin. Use: 10 ml juice/wine + 30 ml pectitest and mix well. After 15-20 min. particles will appear if there is pectin present. Throw the mixture away after the test. Con-tents: 500 ml.

003.501 1 l

Trenolin MASH DF Highly concentrated liquid enzyme com-plex specially designed for maceration of white wines. Its combined pectinase activ-ity means that even tough pectins are bro-ken down. Colloidal matter is also well dis-solved through proteinase activity, while Beta-glucosidase activity released bonded aroma components, benefi ting the varietal-specifi c aromas in your wine. Keep refriger-ated. Contents: 100 ml. Cool storage.Dosage: 1-4 ml per 100 kg must at 15°C. Minimal contact time: 2-6 hours.

Iodine solutionFor determining starch content in cooled wort! Separate a small amount of wort and add a few drops of iodine solution. If the solution turns blue, purple or red, that means not all the starch has been converted. If no discoloura-tion is evident, then all the starch has been converted.Contents: 30 ml.

Graduated measuring jugsA new range of high quality measuring jugs in transparent polypropylene. Resists high temperatures up to 120°C! Clear blue gra-dation on all models. Easy to manage thanks to the handle.

Art.no. Content Graduation014.050.9 50 ml 2 ml014.051.7 100 ml 5 ml014.052.5 250 ml 10 ml014.053.3 500 ml 10 ml014.054.1 1 l 20 ml014.055.8 2 l 50 ml014.056.6 3 l 50 ml014.057.4 5 l 100 ml

003.208.7 1 kg

003.201.2 1 kg

003.500 1 kg

003.501 1 kg

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059.010.9

013.125.0

Trenolin ROUGE DF

ENZYMES 003

Fructamyl-FCT

ENZYMES 003


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004 ADDITIVES FOR WINE - JUICE

CAMPDENsulphitePowder. Contains potassium metabisulphite. It is used to sterilise equipment, to prevent the oxidation of juice/wine/beer, to kill wild yeasts on fruit and to stop a fermentation process. ATTENTION: when disinfecting materials, always use sulphite in combina-tion with an acid! Dosage: to sterilise must/wine: 1 g/10 l; to sterilise equipment: 1-2 g/l water (+ citric acid 0.5 g/l).


STABIVITSpecial combined product for stabilising wines after fermen-tation. Contains potassium metabisulphite, potassium sorbate and ascorbic acid in ideal proportions. Compound product = simple to use (no separate quantities to weigh). Not only prevents bottle fermentation but also provides protec-tion against oxidation and mould. The product may gel somewhat in storage and become granular but this does not impede its effectiveness/Dosage: 5 g/10 litres of wine, to be dissolved beforehand in a little liquid and then mixed well with the wine.

Art.no. Content004.025.3 100 g (for 200 litres wine)004.027.9 1 kg (for 2000 litres wine)

SORBISTAT potassium sorbateStabiliser, prevents the refermentation of wines and juices. Also used in dairy products. Granulated, easy to dissolve. In wine always use this product with an equal dose of sulphite (CAMPDEN)! Dosage: 1-2 g/10 l.


MALOSTOPPure and natural Lysozyme preparation to prevent malolactic fermentation. Can be used for both red and white wines. Also suitable for higher pH values. Can be used to reduce the quantity of SO2 added while bottling.

Dosage:• To postpone malolactic fermentation: 1-2 g/10 litres will postpone fermentation for 10-14 days. • To stop a malolactic fermentation in progress: 2g/10 litres.• To prevent malolactic fermentation completely: 3-5 g/10 litres.

Procedure: Dissolve Malostop in 5 x its weight in water at 20°C, without shaking. Stir gently. Let it rest for 1 hour, stir gently again and add to the must/wine while mixing thoroughly. Leave to react for 24 hours before add-ing any other additives.

SORBEN Preservative liquid used to conserve freshly pressed juices and pickled vegetables Contains potassium sorbate and sodium benzoate.Dosage: 3 ml/kg fruit (or litre juice).


Art.nr. Content004.035.2 25 g004.036.0 100 g 004.038.6 1 kg

Obligatory labeling ofallergens in wineAn EU directive provides for obligatory labelling of certain additives used in winemaking. The usage of sulphites for example must already has to be clearly labeled. From 31 May, 2009, also the usage of derivates from milk and eggs will have to be labelled. Thus if you are a commercial winemaker and are using treatment agents made from albumines, casei-nes or lysozyme (Malostop), this will have to be mentioned on the label. e.g.: “contains sulphite, egg products and milk products”.

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Cleaning or disinfecting?Cleaning and disinfection are indissolubly bound up with one another. Cleaning involves removing visible and invisible dirt and is done with a conventional detergent such as sodium triphosphate. Do not use any standard kitchen products (Dreft, Mr. Clean, Cif etc.) as they are usually scented and obviously the scent can have a harmful effect on your wine/beer. Disinfection involves killing bacteria, fungi, yeasts etc. and is mostly done using a product made from active chlorine, hydrogen perox-ide or iodine. Equipment must always be cleaned before it can be disinfected! There are also combination products on the market.

Belgian and Dutch legislation prevents us from describing a product as having a disinfectant action without having it registered as a pesticide. For small companies this is a wearisome and exorbitantly expensive process. Hence you will not fi nd ‘disinfectant’ on any single piece of packaging.

CHEMIPRO OXITHE no-rinse, environmentally friendly cleaner for all light duty cleaning in just one treatment! Active oxygen minimizes contact time and guarantees hygienic cleaning.Dosage: 4 g/litre hot water. Contact time: 2-5 minutes.

CHEMIPRO CAUSTICThe original heavy duty cleaner, made from caustic soda and active chlorine. Not so environmetally friendly, but will remove almost any dirt. Suitable for glass, plastic and stainless steel. Do not use on copper or soft steel. With active chlorine to provide hygienic cleaning. NEEDS RINSING WELL WITH HOT WATER AFTER USE. Dosage: 5 g/5 l hot/warm water. Leave to soak for 15 minutes to 1 hour. Rinse well afterwards.

Art.no. Content004.045.1 100 g004.046.9 500 g 004.047.7 2 kg

CHEMIPRO ACIDAcid-based, no-rinse cleaner for all light duty cleaning in just one treatment. Its hygienic cleaning power is not infl u-enced by organic substances. Suitable for all equipment ex-cept copper and steel. Also suitable for rinsing out washable fi lter cartridges. Dosage: 1% (250 ml makes 25 l of cleaning solution). Con-tact time 5-10 minutes.

IODOPHORIodine based no-rinse hygienic cleaner for home brewers and winemak-ers. Very effective: contact time is only 2 minutes. Very concentrated: use only 5 ml/litre solution. Easy to use: make solution, soak equipment for 2 minutes, leave to drain, rinse with clear water, ready! Do not use on copper, aluminium, silver, wood. Do not use on dirty equipment: clean fi rst with a detergent.

Art.no. Content004.060.0 250 ml004.061.8 1 l

CLEANING PRODUCTS 004

Art.nr. Content004.055.0 100 g004.056.8 500 g 004.059.2 2 kg

Art.no. Content004.020.4 250 ml004.021.2 1 l004.023.8 5 l

IN FO


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TrisodiumphosphatePowder. Used to clean bottles and barrels.Dosage: 1 table-spoon/5 litre hot water. Let soak for 15-60 minutes.


Caustic sodaIndustrial cleaning product. For instance, used in rinsing machines for bottles.Dosage: 10-20 g/l, let it soak for 5-10 min. at 50-60°C.

Anhydrous Soda Sulphur wicksUsed to sterilise wooden barrels, spaces,etc. Do not drip. Dosage: Burn 1/2 wick per 100 l barrel space.

Art.no. Content022.007.9 10 pieces022.008.7 500 g (± 70 pieces)

004 CLEANING AND STABILISING PRODUCTS

Bottle brushesUniversal model, for cleaning beer bottles, wine bottles, demijohns etc.

Bottle brush 42 cmFor straight 2-litre and 5-litre bottles, in natural hair.

Art.no. Length Brush (H x D) Type Use1 021.001.3 30 cm 12x 4 cm Natural hair For beer bottles3 021.003.9 45 cm 15 x 7 cm Nylon For wine bottles/

demijohns 4 021.006.2 80 cm 15 x 7 cm Nylon

Demijohn brushWith round head, for easy cleaning of demijohns of 15-34 l. With wooden han-dle. Total length nylon brush: 35 cm, diam. 8.5 cm.


Bottle rinser BLASTRinses all your bottles, pressure vessels, demijohns and even tubes and syphons instantly. Connects to a tap. Very simple and effi cient to use: open tap, push up bottle and rise out with a powerful jet of water. Delivered with special adaptor for kitchen taps.

021.221.7

Bottle rinser DOUBLE BLASTThe same as 021.221.7 but rinses 2 bottles at the same time! With extra spray nozzle for demi-johns.

021.222.5

Universal alkaline degreaser and cleaner. Also removes beerstone. Can be used for cleaning wooden barrels, remov-ing labels etc. Do not use on aluminium. Dosage: 30 g/ 10 l hot water.

004.074.1 1 kg

Bottle rinser AVVINATOREHas its own reservoir for e.g. sulphite solutions. When you push in the bottle, a powerful jet of water rinses it out completely. Ideal for e.g. disinfecting bottles, just before bottling. With table stand, also fi ts on bottle drainer 021.085.7.

Brush for pipettesDimensions: 50 x 1 cm.

1

2

3

4

5

2 021.008.8

5 021.009.6

6 014.218.2

6

021.218.3


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How do I know what fi ning agent to use?One of the most convenient methods and still one of the best is trial and error: take a number of samples from the wine to be fi ned and put them in test-tubes. Add a few ml or grams of a different fi ning agent to each test-tube. Another test-tube of wine/juice with pecto-enzyme and one with alpha-amylase (in starch-rich fruit) are helpful. Leave to clear for a few hours and you will see immediately which fi ning agent gives the best result!

KLARVITUniversal 2 components (kieselsol, gelatine) clarifi er for wine, beer and juices! Clarifi cation in 6 - 24 hours. Cre-ates a solid sediment. Contains 2 x 50 ml, enough for 110-220 litres of wine/must.

TANNOROUGETannin from the sweet chestnut. Mainly used for red wines. Be-side bouquet enhancing properties, also has a stabilising effect on an-thocyans (red pigments). Best added at the begin-ning of fermentation.Dosage: 1-3 g/10 litre.

TANNOBLANCTannin compound, par-ticularly suitable for white wines. Has very good antioxidant prop-erties as well as a bou-quet enhancing effect. Also has a slight fi ning action.Dosage: 0,5-1 g/10 l.



gelatine POWDERFor clarifi cation of wines, juices etc. Used mostly in combination with kieselsol (5 ml of kieselsol + 1 g gela-tine, to be added separately!)Dosage: 1-3 g/10 l wine, dissolve it in 5 x its amount of water while stirring continu-ously; Let it swell for 20 min. and add again 5 x its amount of hot water to dissolve.


gelatine LIQUID 20% Especially used for clarifi cation of wines, juices etc. Preferably to be used in combi-nation with kieselsol (1 ml kieselsol + 1 ml gelatine, to be added sepa-rately.) Clears quickly with little precipita-tion. Much easier to use than the powder.Dosage: 2,5-5 ml/10 litres.


kieselsol Silica gel, used especially for clarifi cation of wine, juices,etc. It is most commonly used in combination with liq-uid gelatine (1 ml kie-selsol + 1 ml gelatine, to be added separate-ly!) which results in a very fast action with little precipitation.Dosage: 2,5-5 ml/10 litres.


protein indicatorTo determine the presence of proteins in wine or beer. Easy to use: add a few drops to the liquid you want to measure. When fl akes are formed, proteins have been de-tected, 100 ml is suffi cient for 20 measurements.


CLARIFIERS 005

TANNIVIN SUPERBA special treated oak tannin for improving of the bouquet and the body of wines. It has a harmonizing and colour stabilising effect without increasing the bitterness, which ena-bles the use of higher doses. Can be added from the fi rst syphoning.Dosage: red wine: 1-20 g/100 l wine, ac-cording to personal taste. White wine: 1-5 g/100 l wine, according to personal taste.

Art.no. Content005.012.0 20 g 005.011.2 100 g (Erbslöh)

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005.056.7


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005 CLARIFIERS

Venturi liquids-injectorNW-40Ever wondered how to evenly mix 1 litre of clarifi er into a 1.000 litre tank? Use this ven-turi-injector for dosing and mixing clarifi ers and other liquids into your wine tank in an easy way, simply by pumping. The venturi-effect sucks the clarifi er out of your bucket and homogenously blends it with the pumped wine (or juice or beer). Guarantees perfect mixing. Connection: NW 40.

liquid isinglassUniversal and natural clarifi er for wine, juice and beer. Suitable for clarifi cation at cold temperatures.Dosage: 2-5 ml/10 l.


(= must gelatine Erbslöh)Liquid gelatine/casein derivative for pre-clari-fi cation of grape must to reduce polyphe-nols and catechins. Best added during or immediately after the pressing of the grapes. Dosage: 50-200 ml/100 kg must.

Acidic silica gel for fi ning wines/juices. Blankasit is negatively charged and thus reacts with positively charged colloidal substances. Best used in combination with

Combigel. Suitable for fi ning hard to fi lter wines (slimy,

high colloid content).Dosage: 30-100 ml/100 l + 1/2 dose Combigel or an equal dose of Top-klar. Add Blankasit fi rst.


GELAMOST


Liquid compound fi ning agent made from gelatine, casein and isinglass. Specially for fi ning young wines, even at lower tempera-tures. Mainly used in combination with Blan-kasit.Dosage: 25-30 ml/100 litre + 2 x its volume of Blankasit. Add Com-bigel last.

Special product for making sparkling wines, improving the sedimentation of yeast in bottle fermentation. Stops the yeast ‘plaquing’ on the wall of the bottle and ensures proper clear-ing after fermenta-tion. Simplifies dis-gorging. Added just before bottling. Dosage: 50-70 ml/100 litre wine.

005.135.9 1 kg

Liquid gelatine/casein derivative for pre-clarification of grape must to reduce polyphenols and catechins. Best added during or immediately after the pressing of the grapes. Dosage: 50-200 ml/100 kg must.

005.100.3 10 kg

BLANKASIT Erbslöh

COMBIGEL Erbslöh

SEKT KLAR Erbslöh MOSTGELATINE Erbslöh

005.155.7 1 l

Hausenpaste ErbslöhUniversal and natural clarifi er for wine, juice and beer. Suitable for clarifi cation at cold temperatures. Dosage: 2-5 ml/10 l.

005.175.5 1 l 005.250.6


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How do you add bentonite?In order to maximise its effect, bentonite must always be allowed to wake up: dissolve the quantity of bentonite required in 3 to 5 times its own volume of water, stirring gently. Then leave to swell for 6-12 hours! Pour off the excess water and dilute once again with a little of the wine to be fi ned. Stir well and fi nally mix the bentonite solution thoroughly with the entire quantity of must/wine to be fi ned.

BENTONbentonite Bentonite in granulated form, special qual-ity for wines, of American origin, with very high absorbing capacity. Also used for pre-clarifi cation of wines and juices (must). Dosage: 1-2 g/l, let it soak overnight in 10

x its volume of water and add it afterwards.


Bentonite granules specially for pre-clarifi -cation of must: protein stabilisation, tannin reduction and elimination of fermentation inhibitors (e.g. with bot-rytis infection). Can optionally be removed before or after fermentation. Dosage: 100-200 g/100 litre.

005.140.9 5 kg

A low-iron sodium-calcium bentonite for protein stabilisation, tannin re-duction and fi ning. Particularly suitable for wines or musts with a high pH value and low acidity. Also suitable for pre-clarifi cation or after pulp fermentation since Nacalit fl occulates (comes to the top).Dosage: 50-100 g/100 l wine.

Art.no. Content005.105.2 1kg005.107.8 20 kg

005.174.7 1 kg

Combination product for pre-clarifi cation made from bentonite, gelatine and activated car-bon for eliminating pesticides and other disruptive substances (atypical aging fl avours) in the must. Prevents any later occurrence of ‘off fl avours’ such as a goaty smell. Dosage: 100 g/100 litre must, added to 3-5 x its volume of wa-ter. After a little time to swell, add to the must and mix well! The fi nings deposited can optionally be removed before or after alcoholic fermentation.


CLARIFIERS 005

Dried protein used for fining and flavour harmonisation in red wines. Removes polyphenols (flavonoids). Dosage: 4-16 g/100 l, to be dis-solved in 10 x its own volume of water while stirring very thoroughly. Siphon/filter the wine off after a few days.

FILTERING EQUIPEMENT SECTION 019

SEPORIT eisenarm Erbslöh

NACALIT eisenarm Erbslöh

ALBUVIN Erbslöh

MOST-REIN eisenarm Erbslöh

IN FO

019.035.6

019.040.5

019.045.4

019.005.8


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006 TASTE- AND COLOUR- CORRECTING PRODUCTS

oak chips FrenchLet your wine or beer age “in oak” without an oak barrel! It can, thanks to these new French Oak Chips with controlled, guaranteed quality and toasting. Much cheaper than an oak barrel. Dosage: 5-30 g/10 l wine, contact time: a few days to 3 months. Can be added to both the must or to wine (or beer!).

OAK-A-VIN Natural oak extract of extremely high quality, originating in Lim-ousin, France! This product changes the wine in a few days, like a wooden barrel would in a few years. Dosage: for white wines: 2 ml/l; for red wines: 4 ml/l; whisky, cognac and sherry up to 12 ml/l.

GLYCERINE Liquid. Increases viscosity and sweetness. Suitable for wine and beer. Of vegetable ori-gin, not fermentable.

Art.no. Content006.026.9 100 ml = 125 g006.027.7 250 ml = 315 g006.029.3 1 l = 1.25 kg006.025.1 5 l = 6.25 kg

MOSTFEINNatural, sweetened concentrate made from dates and other ingredients. Improves the fl avour, increases acidity and sweet-ness.


BOCKSIN Liquid solution of silicates for treating wines with a goaty or mer-captan smell (H2S or rotten egg smell). Dosage: 5-15 ml/10 litre wine. Add and allow to re-act for 1-2 days, stir several times a day. Thereafter treat if necessary with a fi ning agent and certainly fi lter the wine.


Art.no. ContentOak chips French MEDIUM toast006.141.6 250 g006.142.4 1 kg006.140.8 22.7 kgOak chips French HEAVY toast006.146.5 250 g006.147.3 1 kg006.145.7 22.7 kg

Art.no. Cont.006.030.1 30 ml006.031.9 100 ml006.032.7 1 l

American oak chipsIn adition to the well-known French oak chips, which adds spici-er taste to your wine, we now also offer you these American oak chips, which adds more vanilla-like taste to your wine. Medium toasted chips can add almond and caramel fl avour to your wines and are mainly used in light wines. Heavy toasted chips give a more nutty and roasted fl avour to wines and are mainly used in heavy and full wines. Dosage: 5-30 g/10 l wine. Contact time: a few days to 3 months. Can be added to the must or to the wine (or beer!).

Art.no. ContentOak chips American MEDIUM toast006.151.5 250 g006.152.3 1 kg006.150.7 22,7 kgOak chips American HEAVY toast006.156.4 250 g006.157.2 1 kg006.155.6 22,7 kg

OENOCYANINE Natural colouring, extracted from grape peel. Used to colour overly light wines.

Art.no. Content006.050.9 100 ml006.051.7 250 ml006.053.3 1 l006.055.8 25 l

GERBINOL SUPER Compound product made from isinglass, al-bumin and gelatine for reducing or eliminat-ing astringency and off-fl avours arising from oxidation, roughly handled or over-pressed fruit/grapes or faults in fermentation. With serious fl avour changes or faults, it can be used in combination with Granucol. Treat with Granucol fi rst and 1 to 2 days later with Gerbinol Super. At low doses it can also be used for “rounding” dry wines. Dosage: 0.5-2 g/10 litre, dissolve stirring vigorously in 10 x its own volume of water and then add to the wine to be treated, mix-ing thoroughly. Siphon off after 2 to 3 days.



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GRANUCOL FAActive vegetable carbon, granulated, special quality for wine. To remove or improve col-our; takes away the brownish colour (e.g. ox-idation), but leaves the fl avour intact. High absorbency and easy to remove, thanks to the special granulated structure.Dosage: 1-3 g/10 l, to be added while stir-ring vigorously. Remove after 1 day by siphoning/fi ltering.

Art.no. Content006.040.0 100 g006.041.8 250 g006.043.4 1 kg (Erbslöh)006.044.2 10 kg (Erbslöh)

active carbon DECOLOURISING

active carbon DEODORISING

Active vegetable carbon in pow-der form. Must be dissolved be-fore adding. It can also be mixed in a (kieselguhr) fi lter. Also suitable for creating fi lter beds to allow liquid to fl ow through, for instance to treat distil-lates.Dosage: 1-3 g/10 l. After dissolving add a small amount of juice or water while stir-ring fi rmly. Remove after 1 day by siphon-ing/fi ltering.

Active vegetable carbon in powder form.Dosage: 2-10 g/10 l. After dissolving in a small amount of juice or water, add while stir-ring briskly. Remove after 1 day by siphon-ing/filtering.

oenological oilCreates a protective layer and protects the wine against mould and oxidation. Deodorises (mould). It can be used in containers that are not completely fi lled (tapped demijohns) by pouring a layer of approximately 1 cm on the wine (it does NOT mix with the wine!). Also suitable for greasing equipment used for wine making.


anti-mould tabletsFloating tablets that sterilise the air above the wine. Protects against mould and vine-gar infection and preserves wine in partially fi lled bottles. Dosage: 1 tablet/25 l, to be replaced every 3 weeks.

006.020.2 12 pieces

anti-foamSilicon-based product. Prevents the forma-tion of foam during the distillation process. Totally odourless, tasteless and completely neutral.


AlcopurSpecial ab-sorbent min-erals used for h a r m o n i s i n g the bouquet of drink-ready liqueurs and spirits. Re-moves the rawness of freshly distilled alcohol. Suf-ficient for 10-20 litres of alcohol. Usage: Add to alcohol, stirr gently, leave to react for 1-3 days, while periodically tasting. Syphon off when the desired re-sult is achieved. ALCOPUR does not dis-solve in alcohol/liquor, so can be easily removed!

006.134.0 5 g

GRANUCOL GEActive vegetable car-bon, granulated, special quality for wine. Re-moves bad fl avours and aromas (e.g. mould), but leaves the colour intact. High absorbency and easy to remove, thanks to the special granulat-ed structure. Dosage: 3-10 g/10 l. Add while stirring robustly. Remove after 1 day by siphoning/fi ltering.

Art.no. Content006.035.0 100 g006.036.8 250 g006.038.4 1 kg (Erbslöh)006.039.2 10 kg (Erbslöh)

Art.no. Cont. Description006.064.0 2 kg Deodorising 006.068.1 20 kg Ercarbon GE (Erbslöh)

Art.no. Cont. Description006.065.7 1 kg Decolourising006.067.3 15 kg Ercarbon FA (Erbslöh)

TASTE- AND COLOUR- CORRECTING PRODUCTS 006

Alcopur®


Compound powder made from potassium casein-ate, polyvinylpolypyrro-lidone (PVPP) and sili-cates for harmonising wines and correcting flavour problems such as abnormal aging flavours, off-flavours, oxidised wines, etc. Dosage: 5-60 g/100 l.

006.125.9 1 kg

Mixture of gum arabic and metatartaric acid. Prolongs crystal stability (prevents/delays the deposition of tartaric acid crystals). Also stabilises the colour of red wines. Only carry out treatment with Me-tagum on stabilised wines (treated with Nacalit).Dosage: 10 g/100 litre, to be added 2-3 days before bottling. Dissolve in 20 x its own volume of wine and after standing for a few minutes stir into the total quantity of wine to be treated.

006.077.2 1 kg

Compound product with cellulose, potas-sium casein-ate and PVPP for preventive treatment of “stressed” must, such as that which has been over-pressed, crushed with the stems, subjected to excessively long pulp fer-mentation, etc. Greatly reduces polyphe-nols and catechines. Added together with the pre-clarifi cation agent.

006.127.5 2,5 kg

Special absorbent insoluble silicate for har-monising the bouquet of distillates. Elimi-nates the ‘raw’ character quickly and simply. Insoluble, so there are no residues in the distillate! Dosage: 2-7 g/10 litre. Con-

tact time: 1-3 days, remove by fi ltration.

TartarPure tartar. Is added to lighter-coloured wines to carry out a natural cold stabilisation: chilling the wine to < 4°C and adding a quantity of tartar (4 g/l) “forces” natural precipitation of the tartar crystals. Reac-tion time: 4-6 hours, after which the wine should be fi ltered. Precipitating the tartar crystals in the tank prevents any precipita-tion of crystals in the bottled wine.

Art.no. Content003.120.3 100 g003.125.2 1 kg003.126.0 25 kg

Pure PVPP for treating wine or beer. PVPP is an insoluble substance with a special sur-face structure which makes it highly absorb-ent. Adding PVPP to the wine reduces the polyphenols without harming the structure of the wine. This results in more stable wines that are protected against oxidation for longer and retain their bright colour and freshness. Using PVPP reduces the quantity of SO2 needed. May not be used in organic wines. Dosages: 15-40 gr/100 l. for normal treatments; 30-70 gr/100 l, for wines that are high in fl avonoids. Can be added e.g. 2 hours before other fi nings are used. The PVPP then settles out with the fi nings. Where only PVPP is used, fi lter after 1 day.

Combination product based on gum arabic and citric acid to prevent metal haze in wines. Dosage: 50 gr/100 l wine.

For technical data sheets and information about ALL Erbslöh products, please refer to their extensive website

www.erbsloeh-geisenheim.de

SENSOVIN Erbslöh

METAGUM Erbslöh

PREPUR Erbslöh

DISTIPUR Erbslöh

FERROPLEX Erbslöh

POLYCLAR V Erbslöh

Hydrogum ErbslöhHydroGum is a luiquid Arabic gum. A na-tural product derived from the juice of the Acacia senegaltree. Neutral of scent, sta-bilised with SO2 and citric acid. Used to prevent turbidity by metals like copper and iron. Slows down the formation of crystals. Gives a fuller mouth-feel to the wine. Used as colour stabilisation for red and rosé wi-nes.Dosage: depending on the type of wine, between 40 and 100 ml/hl. Legally permitted up to 150 ml/hl.

COOLING UNIT SECTION 025

006 TASTE AND COLOUR- CORRECTING PRODUCTS

006.135.8 50 g

006.076.4 1 kg

006.075.6 1 kg 006.130.9 1 kg


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GLUCOSE (= dextrose, meritose, grape sugar)The ideal sugar for a full and quicker fer-mentation without re-sidual sugar. Also for the preparation of kombucha. Sweetness compared to sucrose (100) = 69.

Art.no. Content007.001.1 500 g007.002.9 1 kg007.003.7 5 kg007.005.2 25 kg

raw cane sugar Can be used to give beer and wine a special taste.

Art.no. ContentBlond007.021.9 1 kg007.022.7 5 kg007.023.5 25 kgDark007.031.8 1 kg007.032.6 5 kg007.035.9 50 kg

LACTOSE Non fermenta-ble. Ideal for sweeten-ing overly dry wines. Sweet-ness compared to sucrose(100) = 30.


Non-fermentable. Sweetness com-pared to sucrose (100) = 50.


The ideal sweetener for wines that have fi n-ished fermenting. Non-fermentable. Easy to use thanks to its liquid nature.

Art.no. Content007.066.4 250 ml (=312 g)007.065.6 1 l (=1.25 kg)007.067.2 5 l (= 6.25 kg)

FRUCTOSE (= levulose) For diabet-ics. Sweetness compared to sucrose (100) = 130.


candy sugar The original candy sugar as used by many Belgian breweries. Adds a unique fl avour to your beer. Also very suitable to add to wines, liqueurs and pastries or to make your own elderberry syrup. Available in crushed white and brown and in syrup form.

Art.no. ContentWhite crushed007.083.9 500 g007.093.8 5 kg007.091.2 25 kgBrown crushed007.082.1 500 g007.092.0 5 kg007.090.4 25 kg

Colour 180 - 220 EBC007.088.8 250 ml (=325 g)007.086.2 7 kg007.089.6 25 kg

candy syrup The original candy sugar as used by many Belgian breweries. Adds a unique fl avour to your beer. Also very suitable to add to wines, liqueurs and pastries or to make your own elderberry syrup. Available in crushed white and brown and in syrup form.

SORBITOL powder form

SORBITOL 70% liquid form

SUGARS 007


INFO

Airlock BUBBLER MODEL with red cap

Airlock DUPLEX

The most popular airlock. Protects against fl ies, oxidation and contamination. Suitable for containers in the range of 1-50 l. Re-quires a 9 mm hole.

Cylindrical model of excellent quality. Easy to clean. Obligatory for larger barrels.

010.001.6

Plain rubber bungsConical bungs in grey rubber. Ideal to seal off containers with an airlock. These decay much slower than rubber caps. Fits IN the neck of the container. We can drill holes of ANY diameter in these bungs. Please state clearly! Additional price for drilling special holes: 012.196.2.

What does an airlock do?FILLING THE AIRLOCK WITH A LITTLE WATER makes it act as a kind of siphon, cutting the beer or wine off from the outside air. No outside bacteria can get in but, because of the excess pressure, the carbon dioxide formed during fermentation will be able to escape through the airlock. Twin-bubble airlocks are the cheapest but are harder to clean than the cylindrical versions. With volumes of 50 l or more, it is also necessary to use a cylindrical airlock. The water in the airlock can evaporate and regular checking and topping up is necessary. If required, the airlock can be fi lled with a sulphite solution instead of ordinary water. Do this by mixing a pinch of sulphite and citric acid with a cupful of water.

Art.no. Type Cap. barrel Dim. (Ø x H) For hole010.009.9 DP-0 tot 60 l 4 cm x 12,5 cm 9 mm010.010.7 DP-1 60-120 l 6,7 cm x 14 cm 17 mm010.011.5 DP-1A 200-500 l 8 cm x 20,5 cm 17 mm010.012.3 DP-2 500-1000 l 14 cm x 24 cm 23 mm

Diameter top/bottom For demijohns Without

holeWith hole9 mm

With hole 17 mm Height

9 / 5 mm 011.061.9 - - 2 cm12 / 8 mm 011.070.0 - - 2 cm14,5 / 10,5 mm 011.062.7 - - 2 cm18 / 14 mm 011.063.5 011.038.7 - 2 cm22 / 17 mm 011.024.7 011.039.5 - 2,5 cm24 / 18 mm 2 L 011.064.3 011.071.8 - 3 cm27 / 21 mm Wine bottles 011.065.0 011.072.6 - 3 cm32 / 26 mm 5 L 011.025.4 011.040.3 - 3 cm35 / 29 mm 011.026.2 011.041.1 - 3 cm38 / 31 mm 011.027.0 011.042.9 - 3,5 cm44 / 36 mm 10 - 34 L 011.029.6 011.044.5 011.054.4 4 cm49 / 41 mm 011.030.4 011.045.2 - 4 cm55 / 47 mm 54 L 011.031.2 011.046.0 011.053.6 4 cm60 / 50 mm 011.032.0 011.047.8 011.055.1 4,5 cm65 / 56 mm 011.033.8 011.048.6 011.056.9 4,5 cm70 / 60 mm 011.034.6 - 011.057.7 5 cm75 / 65 mm 011.035.3 - 011.058.5 5,5 cm83 / 71 mm 011.036.1 - 011.059.3 6 cm92 / 79 mm 011.037.9 - - 6,5 cm

010-011 AIRLOCKS , RUBBER BUNGS


Silicone bungsBungs made of high-quality food-grade silicone. Resistant to high temperatures and leave absolutely no odour or taste. Very useful for closing fl asks, casks, tanks, etc. All bungs are without holes. If you desire a hole, specify what diam. you need. We can drill holes from 5 to 25 mm. Extra cost for drilling holes: 012.196.2.

Rubber bung with 2 holesHigh model (8 cm) in red rubber. 2 holes of 9 mm for airlock and siphon. Diam. 35/60 mm.

Supplement for hole drillingWe can drill holes of 4-25 mm diameter in all rubber and silicon stoppers. Should you like to have one or several holes with a spe-cifi c diameter drilled in a rubber or silicon stopper, then please use this number and clearly indicate the required diameter.

012.196.2

Rubber capWith 9 mm diam. hole for airlock. Fits around the neck of the bottle.

Art.no. Type Diameter For demi-johns011.001.5 no. 3 35 mm 5 l011.002.3 no. 4 40 mm -011.003.1 no. 4A 50 mm 10 - 34 l011.004.9 no. 5 60 mm 54 l011.005.6 no. 6 65 mm -

WECK capsSmall rubber caps to seal off bottles. Ideal for use with steam-juicer. The fl exible rubber guarantees a hermetic seal and it ensures that no under-pressure occurs during the cooling

down process. In that way there is no danger of imploding bottles. Safe and secure! Make sure that the inner diam. of the weck cap is at least 2 mm SMALLER than the outer diam. of the bottle! 10 per pack.

Art.no. Type Diameter For 011.020.5 no. 1 23 mm Small bottles011.021.3 no. 2 28 mm Wine bottles

Art.no. Diam. bottom/top011.204.5 17 / 22 mm011.205.6 18 / 24 mm011.206.0 21 / 27 mm011.207.8 23 / 29 mm011.208.6 26 / 32 mm011.209.4 29 / 35 mm011.210.2 31 / 38 mm011.212.8 36 / 44 mm011.213.6 40 / 49 mm011.214.4 46 / 55 mm011.216.9 60 / 70 mm011.219.3 71 / 83 mm

RUBBER CAPS, RUBBER BUNGS 011

011.067.6


WINE CORKS 012

When to use what sort of cork?• ALL our corks have been siliconised. Therefore, prior soaking of these corks is not necessary. Should you still want to do this, then immerse the corks for 10 minutes in a lukewarm solution of equal amounts of sulphite and citric acid in order to disinfect them. Before use pat dry, using a clean cloth.

• Our natural corks have a diameter of 24 mm. Attention: there are discounters who trade in 23-mm and 22-mm corks. Don’t be misled. A diameter of 1 mm less = 10% less cork! The higher the quality, the longer the possible storage time of your wine. The lower the quality, the more pits, tears and other defects in the cork. Should your budget be limited, you can take a lower quality and possibly discard the corks with most defects yourself.

• Agglomerated corks are made of compressed cork granules. Contrary to what many people think, these are good quality corks with, in particular, a consistent quality. These corks are harder than normal corks, therefore, their diameter has been reduced to 23 mm and they can only be used with standing corkers. A good cork screw is also essential!

• Synthetic corks have been on the market for a number of years. However, until now the quality of most products could not please us in the least. We are happy to announce that we have fi nally managed to get our hands on synthetic corks of absolute TOP quality: of natural cork colour, a perfect shape, a very consistent density, and with a neutral taste and odour. All this thanks to the use of high-quality thermoplastic elastomers - obviously suitable to be used with food stuffs - in full accordance with the current EU guidelines as well as the american FDA requirements. For a full list of our synthetic corks go to the fi rst pages of this catalog.• TWIN CORKS are at this moment the best alternative to offer a CONSISTENT and very good quality; These corks consist of compressed cork granules, but are fi tted at the top and bottom with a disc of natural cork. Therefore, the prejudice against compressed cork is outdated. The benefi ts, on the other hand, are signifi cant: • Constant density of the cork and, therefore, a constant ‘counter pressure’ against the neck of the bottle resulting in a perfect seal. • The 2 cork disks have been treated, so that deviations in fl avour are virtually excluded. • Normal ‘natural cork’ appearance during the opening of the bottle. • Treated with silicone for easy uncorking. • Affordable and guaranteed quality in every shipment. • Length 39 mm fi tted with normal cork disks for the cost-conscious winemaker. • Length 45 mm fi tted with EXTRA quality disks for top quality without compromise!

Type of cork Dim. (L x Diam.) + quality

Proposed storage time

Package 100 pieces

Package 1000 pieces

Natural cork for wine 38 x 24 mm, super 4 - 5 years 012.051.9 012.052.738 x 24 mm, 1e 3 - 4 years 012.041.0 012.042.838 x 24 mm, 2e 2 - 3 years 012.031.1 012.032.938 x 24 mm, 3e 1 - 2 years 012.021.2 012.022.045 x 24 mm, super + 8 years 012.111.1 012.112.945 x 24 mm, 1e 6 - 8 years 012.101.2 012.102.045 x 24 mm, 2e 4 - 6 years 012.091.5 012.092.345 x 24 mm, 3e 2 - 4 years 012.081.6 012.082.4

Agglomerated for wine 38 x 23 mm ‹ 2 years 012.071.7 012.072.545 x 23 mm ‹ 3 years 012.141.8 012.142.6

Synthetic for wine 38 x 22 mm 8 years 012.066.7 012.067.5Synthetic for wine 42 x 22 mm 8 years 012.136.8 012.137.6Synthetic for beer 43 x 25 mm - 012.216.8 012.217.6Synthetic for champagne 45 x 29 mm 8 years 012.218.4 012.219.2

TWIN-CORK for wine 39 x 24 mm NORM + 5 years 012.061.8 012.062.645 x 24 mm EXTRA + 10 years 012.131.9 012.132.7

IN FO

think, these are think, these are

23 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com 23 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Champagne corks/ beer corks agglomeratedIn pressed cork. Fits on standard cider, sparkling wine and cham-pagne bottles. With 2 natural cork slices at the bottom, treated for TCA. Use 020.025.TS3 of 020.022.0 for the champagne corks. Beer corks can also be corked with 020.016.4.

Art.no. Diameter x height Number of piecesChampagne corks with cork slices012.210.1 30,5 x 47 mm 100 pieces012.211.9 30,5 x 47 mm 1000 piecesBeer corks without cork slices012.212.7 26 x 45 mm 100 pieces012.213.5 26 x 45 mm 1000 pieces

Pilfer proof caps To be used on bottles with a standard screw cap (e.g. Martini).The threaded caps allow you to seal off bottles with a screw cap with-out the use of expensive devices. A small pair of sealing pincers, ref. 020.080.8. If you want to use unthreaded caps, you need pilfer proof machines like our ref. 020.081.6 or 020.082.4.

Colour Diameter x height 100 pcs. 1000 pcs.Pre-threadedGold 31.5 x 24 mm 012.207.7 012.208.5Gold 31.5 x 18 mm 012.280.4 012.281.2Gold 28 x 18 mm - 012.283.8Not pre-threadedSilver 28 x 15 mm - 012.410.7Gold 30 x 35 mm - 012.408.1Gold 31.5 x 24 mm - 012.400.8Black 31.5 x 24 mm - 012.401.6Green 31.5 x 24 mm - 012.402.4Dark red 31.5 x 24 mm - 012.403.2Red 31.5 x 24 mm - 012.404.0White 31.5 x 24 mm - 012.405.7Yellow 31.5 x 24 mm - 012.406.5Blue 31.5 x 24 mm - 012.407.3

Cork stoppersWith black plastic head (diam. 29 mm), for all normal wine/port bottles. Total height: 29 mm, diam. cork: 20 mm.

Art.no. No. of pieces 012.151.7 10 pieces012.152.5 100 pieces012.153.3 1000 pieces

Decorative stoppers “KRISTAL”Gives an elegant touch to your wine bottles. Ideal for dressing up a special gift. Fits all normal wine bottles. Various shell sizes in a range of beautiful colours. Avail-able both in blisters of 2 and in bulk. Also very suitable as a pub-lic relations gift.

Art.no. Dimensions Number of pieces 025.080.3 40 x 35 mm Blister / 2 pieces025.082.9 40 x 23 mm Blister / 2 pieces025.084.5 32 x 22 mm Blister / 2 pieces025.086.0 33 x 13 mm Blister / 2 pieces

025.081.1 40 x 35 mm Bulk / 30 pieces025.083.7 40 x 23 mm Bulk / 40 pieces025.085.2 32 x 22 mm Bulk / 60 pieces025.087.8 33 x 13 mm Bulk / 80 pieces

ALTEC beer corks

Art.no. No. of pcs. 012.214.3 100 pcs.012.215.0 1000 pcs.

Technological corks of very high quality, made of the most noble parts of cork (suberine) which are ground and pressed together with poly-urethane. Guarantees a perfect seal of your beer/cider bottles and pre-vents possible TCA contamination. Dimensions: 44 x 25.5 mm.

CORKERSSECTION 020

WINE CORKS 012

020.015.4 020.010.5

020.014.7

020.026.1


INFO

INFO

Champagne cagesEasy to fit on all regular cham-pagne bottles.

Art.no. Number of pieces 012.237.4 50 pieces012.236.6 100 pieces012.238.2 1000 pieces

Champange cages with lidFor normal champagne bottles with champagne stopper. Height 38 mm, lid diameter: 30 mm.

Art.no. Number of pieces 012.270.5 50 pieces012.271.3 100 pieces012.274.7 1000 pieces

Champagne cages with lid for beer corksHeight 38 mm, lid diameter 26.5 mm. Black lid with silver wire.

Art.no. Number of pieces 012.276.2 100 pieces012.277.0 1000 pieces

NOVITA cage wirerSimple and very useful device. Indispensable for smoothly tying up your cages.

Cage wirer tearing modelEffortlessly wires hundreds of cages. Sturdy model, intended for regular us-age.

020.106.1

Plastic Champagne corks are very useful for short storage times. The corks are reusable, which makes them economical. Also suitable for e.g. beer in champagne bottles.

Plastic champagne corks SUPERWith 5 deep side grooves which prevent it from coming loose. Open at the bottom. Suitable for wine bottles and cider/champagne bottles.

Art.no. N. of pcs. 012.230.9 25 pieces012.231.7 100 pieces012.232.5 1000 pcs.

Champagne under bungsTo fi t under crown corks of 29 mm. Used for collecting the yeast during the second fermentation. Simplifi es the disgorge-ment.

Art.no. N. of pcs. 012.220.0 25 pieces012.221.8 100 pieces012.222.6 1000 pcs.

012 CHAMPAGNE CAGES, CHAMPAGNE CORKS

020.105.3


Small conical corks

Conical corks

Small conical corks for all kinds of small ornamental bottles. 10 or 100 pieces per pack.

All corks height 30 mm. Per piece.

Art.no. Diameter bottom/top

Number of pieces

012.315.8 23 x 26 mm 10 012.316.6 23 x 26 mm 100 012.317.4 21 x 24 mm 10 012.318.2 21 x 24 mm 100012.319.0 19 x 22 mm 10012.320.8 19 x 22 mm 100012.321.6 17 x 20 mm 10012.322.4 17 x 20 mm 100012.323.2 15 x 18 mm 10012.324.0 15 x 18 mm 100012.325.7 13 x 16 mm 10012.326.5 13 x 16 mm 100012.327.3 11 x 14 mm 10012.328.1 11 x 14 mm 100012.329.9 9 x 12 mm 10012.330.7 9 x 12 mm 100

Art.no. Diam. bottom/top012.158.2 27/32 mm012.160.8 25/30 mm012.161.6 30/35 mm012.162.4 35/40 mm012.163.2 40/45 mm012.164.0 45/50 mm012.165.7 50/55 mm012.170.7 55/60 mm012.171.5 60/65 mm012.172.3 65/70 mm012.195.4 115/120 x 33 mm

Crown caps 26 mm

Crown caps 29 mm

Caps with plastic lining. Suitable for all regular beer, milk and soda bottles.

For champagne bottles with crown cap edges. Needs a crown cap-per with 29 mm head.

Colour 100 pcs. 1000 pcs. 10000 pcs.Gold 012.200.2 012.201.0 012.202.8Red 012.250.7 012.251.5 012.260.6Blue 012.252.3 012.253.1 012.261.4Green 012.254.9 012.255.6 012.262.2Silver 012.256.4 012.257.2 012.263.0White 012.258.0 012.259.8 012.264.8

Colour 100 pcs. 1000 pcs. 7000 pcs. 6500 pcs.Gold 012.205.1 012.206.9 012.204.4 -Red 012.350.5 012.351.3 - 012.360.4Green 012.354.7 012.355.4 - 012.362.0Silver 012.356.2 012.357.0 - 012.363.8

CAPS AND ACCESSORIESPAGE 83

Crown capper table model

Handy model that is easily adaptable for different bottles. With exchangeable “head” for the standard 26 mm crown corks. An optional “head” for 29mm crown caps is available separately. Also suitable for the use of plastic champagne corks (012.231.7).

Art.no. Description020.046.9 Crown capper020.044.4 Crown head 29-31 mm020.049.3 Crown head 26 mm

CROWN CAPPERS SECTION 020

CROWN CAPS, CONIC CORKS 012

25 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Handy model that is easily adaptable for different bottles. With exchangeable “head” for the standard 26 mm

An optional “head” for 29mm crown caps is available separately. Also suitable for the use of plastic


Handy model that is easily adaptable for different bottles. With exchangeable “head” for the standard 26 mm

An optional “head” for 29mm crown caps is available separately. Also suitable for the use of plastic


INFO

®

®

®

SYNONYMSDensimeter = hydrometer = must meter = specific gravity meter = sugar meter

hydrometer The ideal hydrometer for all wine and beer makers. With 3 scales (den-sity, sugar content, potential alcohol degree) and extended instructions. Range: 0.990-1.170 S.G.; 0-360 g/l sugar and 0-20°vol.% pot. alcohol content. Large accurate model: length: 26 cm, needs a 250 ml measuring cyl-inder (014.005.3 or 014.023.6).

refractometersRefractometers allow you to measure the sugar content of liquids immedi-ately by using only a few drops. Can be used for juices, wort, honey, etc. and for in the vineyard. Easy to use: place some drops on the prism, hold the instrument towards light and read the sugar content through the eye-piece.

Art.no. Scale Grad. Use ATC013.042.7 0-18° plato 0.1 % Beer x

013.033.6 0-170°Oe0-25 vol.%

0.2%1° Wine x

013.041.9 0-32% brix 0.2% Universal x013.035.2 28-62% brix 0.2% Juices x013.044.3 45-82% brix 0.2% Syrups

013.032.8 17-27% water58-90% brix 0.2% Honey

013.047.6 0-80 vol. % 1.0% Alcohol

Beer wort meterSpecially for homebrewers. Gives the amount of extract in % (degrees Plato). Scale: 0-20%/0.5%. Length: 22 cm. Needs a 100 ml measuring cylinder.

Art.no. Description

059.005.9 Beer wort meter 0-20%

059.006.7 Beer wort meter 0-20% + thermometer

Professional beer hydrometer Very accurate densimeters for beer/wort, with built-in thermometer. With accurate scale in degrees PLATO. A 500 ml measuring cylinder is needed. Increments: 0.1 plato. Thermometer: 0-40°C/0.1°C with correction scale. Total length: 37 cm.

*ATC = automatic temperature correction

Art.no. Scale059.020.8 0 - 10 PLATO059.021.6 10 - 20 PLATO059.022.4 20 - 30 PLATO014.006.1 Measuring glass 500 ml graduated

Dissolved oxygen meter digital DO-600Digital DO meter for professional use, stick model to measure the amount of dissolved oxygen in beer, wort, wine…• Big display with DO and temperature reading.• Reading DO in % saturation, ppm concentration or mg/liter.• Built-in thermometer and ATC (automatic temperature compensation) (0-50°C).• Automatic self-calibration of the electrode.• Salt and altitude correction possible.• Memory for 25 readings: DO and temperature.• Replaceable electrode and membrane.• DO range: 0-20 mg/l (ppm)/0-200%.• Temperature range: 0-50°C/32-122°F.• Accuracy: +- 0.01 mg/l (ppm) / +- 0.1%.• Water resistant (IP67).• Auto power off after 10 minutes.• Complete with protective cover for the electrode, replacement membrane, instructions and 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Description 013.135.9 DO-600013.136.7 Membrane kit (6p)

Druppeltellers plastic 3 mlFor measuring quickly and accurately small quantities. Graduated per 0.5 ml.

Art.no. No. of pieces014.220.8 5014.221.6 500

013 DENSITY MEASUREMENT

013.007.0


® ®

®

What is pH?pH is the measurement of the concentration of free hydrogen ions in a liquid. The pH of pure water is 7. Liquids having a larger concen-tration of hydrogen ions than water are acid and have a pH-value of less than 7. Liquids with a lower concentration of hydrogen ions, on the other hand, are base and have a pH value higher than 7. The pH scale runs from 1 to 14.

Can I measure the pH instead of the acidity of my must? No! In winemaking, the acidity is the representation of the number of grams of acid in your wine/juice, usually expressed in grams tartaric acid per litre. This can only be measured by means of a special indicating solution like VINOFERM blue indicator. You can, however, use a pH-meter in combination with the blue indicator. Instead of adding blue indicator until the colour turns blue, add blue indicator until a pH of 7.00 is obtained. This method is more accurate and gives better readings for, amongst other things, red juices! The combination pH-meter, blue indicator and an automatic burette is a professional set-up to accurately measure acidity.

Litmus paper NEUTRALFor the VINOFERM acidometer. To check whether the added amount of blue indicator is correct (orange colouring = too lit-tle indicator; no colouring = OK; blue colouring = too much in-dicator added.)

013.057.5

acidometer Complete set for an easy and quick determi-nation of acidity in red and white wines. Easy to use: measure off wine, add blue indicator in drops until the colour turns blue, read the acidity level directly! Contains 1 special measuring cylinder, 1 bottle of Vinoferm blue indicator and litmus paper. With ex-tensive instructions! Also suitable for the determination of free sulphite, but then an iodic solution must be used (013.056.7).

Art.no. Description 013.049.2 Complete set013.054.2 Glass cylinder 20 ml

blue indicator Indicator to meas-ure acidity with the Vinoferm acidometer. Guaranteed quality!

Art.no. Content 013.053.4 100 ml013.051.8 250 ml013.052.6 1 l

iodic solution For the determination of the amount of free sulphite (SO2), with the use of the VINOFERM acidometer 013.049.2.

013.056.7 100 ml

Burette with automatic zero-pointReplaces the acidometer 013.049.2, and is much more precise. Very suitable to deter-mine acidity quickly and accu-rately with the VINOFERM blue indicator. Allows you to add wa-ter to the wine you want to meas-ure without correction! With special Shell Bach mark. Range: 0-25 gram acidity/litre. Division per 0.1 gram.

Acidometer vinotestComplete set with 5 indicators of 100 ml and a measuring cylinder, delivered with carrying basket and instructions. More accurate than 013.049.2. With 3 coloured scales, for de-termining the total acidity, amount of free sulphite and total amount of sulphite. Art.no. Description

013.060.9 Complete set013.061.7 Measuring glass

Vinotest reagentiaType 100 ml 1 literBlue indicator 013.063.3 013.263.9Alcalic ind. 013.064.1 013.264.7Starch-acid 013.065.8 013.265.4Odic-iodat 013.066.6 013.266.2Acid indikator 013.067.4 013.267.0

014.243.0

ACIDS, DEACIDIFIERS ETC. PAGES 6 - 7

ACIDITY MEASUREMENT 012IN FO


®

®

pH-strips To check the pH of juice, wine, beer, kom-bucha,... or to check the acidity with the aci-dometer. Packed per 20 sheets with built-in colour scale! Reading per 0.2/0.3 pH.

hardness strips Determine the hardness of your brewing water yourselves. Easy to use: dip the strip in water, wait 1 minute and read the hard-ness! Graduation: 0/5/10/15/20/25°D (Ger-man degrees). 10 strips per pack.

pH-meter DIGITAL A handy and accurate pH meter in a wa-terproof housing. Easy-to-use display with replaceable electrode! Simple to calibrate yourself using buffer solutions (not includ-ed). Calibration to 1 pH value is suffi cient (calibrate to the value closest to your use: for beer and wine: calibrate to pH 4.01; for acidity measurements with standard caustic potash solution: calibrate to pH 7.01). Read-ing: 0,01 pH.

pH-calibration solutionsTo regularly calibrate electronic pH-me-ters. Set of 2 solu-tions: pH 4.01 and pH 7.01. Content: 2x100 ml.

Art.no. Description013.120.1 Solution ph 7.01013.121.9 Solution ph 4.01013.079.9 Set: ph 7.01 + ph 4.01

storage solution for pH-electrodeSuitable for all electrodes. Pre-vents staining and degradation of the electrodes. Content: 100 ml.

Maintaining a pH-meterYour pH-meter is a precision instrument. Prop-er use and appropriate maintenance are impor-tant if you are to enjoy it for a long time. Here are some things to look out for:• When you buy it the electrode is usually dried out. Start by letting it soak in the storage solution for 4 hours. Also fi ll the cap that slides over the electrode with the same storage solution after use. In this way your electrode will keep on working properly for much longer.• To take a measurement the pH meter must fi rst be calibrated. The buffer solution can be used to do this. If the pH meter can only be calibrated at 1 point, use the buffer solution that is closest to your normal readings. • During calibration watch out that no ‘contamination’ of the buffer solution occurs – so never stick the electrode directly into the bottle, but instead pour a small quantity into a separate beaker and take the measurement in that. After calibration, pour the used beaker away and do not return the liquid back into the bottle!• You should preferably never touch the electrode – certainly not with your fi ngers. If you want to clean the electrode, do so only with a soft cloth without rubbing.

Art.no. Description013.086.4 pH meter complete013.087.2 Spare part electrode

Precision pH-meter PH110Very precise state-of-the-art digital pH meter, stick model for professional use. With refi ll-able electrode and the following features:• Built in thermometer (°C/°F).• Automatic temperature corrections (ATC) from -5°C to 90°C (25-194°F).• Digital display of the pH AND temperature with stabilisation indication.• Easy 2 or 3 points calibration with auto recognition of the calibration fl uid.• Refi llable, fl at electrode, also for pH measuring of solids and semi-solids (skin, meat, cheese…). The electrode only has to be replaced if its damaged! Refi lling the electrode expands the life span of the electrode many times over!• RENEW function: alerts when the electrode needs replacement.• CAL function: alerts when the electrode needs to be calibrated.• MEMORY for 15 readings: pH and temperature.• HOLD function.• Scale pH: 0.00-14.00 pH, -5-90°C.• Scale temperature: -5-90°C/25-194°F.• Accuracy: +- 0.01 pH, +- 1°C.• Water-resistant (IP67).• Auto power off after 10 min.• Complete with protective cover for the electrode, replacement membrane, instructions, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Description 013.130.0 pH meter PH110013.131.8 Fluid for electrode PH110

Art.no. Scale Division013.071.6 pH 1-12 universal 1,0 pH013.073.2 pH 2,8-4,6 kombucha 0,2 pH013.074.0 pH 3,8-5,5 wine/beer 0,2 pH013.075.7 pH 5,2-6,8 beer 0,2 pH

013 PH- MEASUREMENT

®

®

®

013.072.4

013.084.8


®

®

®

precision vinometerDecorative grape design. For a simple and quick alcohol determination of fi nished dry

wines: a few drops are suffi cient! Not suitable for sweet aperi-

tifs. Scale: 4-15° vol.%. Prismatic capillary with blue background for an easy reading, also with white wines! Accurate to 0.5° vol.%!

013.039.3

Vinometer FIWMore affordable model than 013.039.3, but more diffi cult to read and less precise. Accurate to 2°vol.%. Scale 0-25°.

013.040.1

wine scale with thermometerFor accurate alcohol and residual sugar determination, also during fermentation. Based on the princi-ple of double density measuring: fi rst measuring with, and second measuring without alcohol (af-ter evaporation). Needs a 250 ml measuring cylinder. Length: 31 cm. With tables and extensive instructions.

Malligand ebulliometerFor a more accurate alcohol determination. Suitable for wines only. Not suitable for sweet aperitifs.

013.020.3

ALKODESTProfessional device for determing alcohol con-tent and specifi c gravity in ALL alcoholic drinks (wine, beer, sparkling wine, liqueur,...) by means of distillation. Excise recognised method in compliance with to EU rules 1108/825. The distillation (20 min.) pro-ceeds automatically. No chemicals are used, which keeps the expenses very low. Very accurate: 0.1 vol.%!

alcoholmeterOnly for alcohol/water mixtures. Not for wines and sugared liqueurs.

Art.no. Scale 013.025.2 0 - 100 vol %

013.026.0 0 - 100 vol % with thermometer

013.028.6 0 - 35 vol %013.029.4 70 - 100 vol %013.030.2 35 - 70 vol %

Alcoholmeter ALKODEST

013.037.7

Art.no. Scale 013.038.05 0 - 5 vol %013.038.510 5 - 10 vol %013.038.1015 10 - 15 vol %013.038.1520 15 - 20 vol %013.038.2025 20 - 25 vol %013.038.2530 25 - 30 vol %

Art.no. Scale 013.038.3035 30 - 35 vol %013.038.3540 35 - 40 vol %013.038.4045 40 - 45 vol %013.038.4550 45 - 50 vol %013.038.5055 50 - 55 vol %013.038.9095 90 - 95 vol %013.038.95100 95 - 100 vol %

Professional alcohol meter with thermometer, specially designed for use with ALKODEST. Can also be used as a separate alcohol meter. Length 34 cm.

ALCOHOLMETERS 013

013.036.9


®

®® miniscaleWorks like a level. Range: 0-125 g. Incre-ments per gram up to 25 grams, over 25 grams.

DIGITAL scale PRIMO silverHigh-quality weighing scales with dig-ital read-out. Capacity: 5 kg, increments of 1 gram. With tare-function and automatic shut-off. Batteries included. 5-year warranty!

DIGITAL pocket scaleHandy pocket model for the accurate weigh-ing of all sorts of ingredients! With clear LCD display and tare function.• Weighs up to 500 g; increments of 0.1 g! • Pocket model, size 14 x 9 x 2.5 cm: protected by spring cover.• Works on 3 AAA batteries (supplied).• 2-year guarantee.

DIGITAL scale 100 kgScale with stainless steel weighing plate, 30 x 30 cm. Very suitable for weighing your malts etc. Not fi t for commercial usage. Ca-pacity: 100 kg. increments of 50 grams. AC/DC adaptor included.

Weighing scale with weightsVery accurate hobby scales with 2 trays and weight. Ideal for accurate measurement of small amounts. Case with weights included. Excellent price/quality ratio! Range: 100 g; increments of 0.1 g.

liquid crystal thermometer, 0-32°CSelf-adhesive thermometer with liquid crystals that display the correct fermentation temperature continuously. Uses NO batteries! Large temperature range: 0-32°C. Does not come in contact with the liquid, also no risk of glass breakage. Indispensable for the serious homebrewer and winemaker.

Thermometer with protective coverBigger thermometer with a plastic protective cover with attachment hook. Ideal to use as a MASH-ING thermometer. Easy to take apart when it needs cleaning. With red alcohol scale for easy reading. Length: 28 cm.

Art.no. Scale013.089.8 -10 / +110°C mashing092.011.6 -10 / +50°C cheese and butter

013.160.7 Replacement thermometer for 013.089.8

092.010.8 Replacement thermometer for 092.011.6

013 SCALES, THERMOMETERS

EXAMPLE

OF USE

013.108.6013.102.9013.104.5

013.165.6

013.100.3013.110.2


®

®

Pocket thermometer DIGITALHandy pocket model. Range: -50°C to +150°C. Stainless steel probe (12 cm) with sharp tip. Immediate reading to 0.1°C! Pock-et-clip included. Coin cell battery included.

thermometer DIGITAL -50°C - +300°C

Thermometer DIGITAL+ alarmDigital thermometer with long separate stainless steel probe and cord 120 cm. New model with waterproof housing. Extensive

measuring range: -50°C tot +300°C, division: 0.1°C. Rea-ding in °C or °F. High and low alarm and min/max memory. Batteries (AAA) included.

Thermometer DIGITALfor thermocouple sensors “K”Professional model for thermocou-ple electrodes “K”. Shockproof hou-sing. Large range: -200 to +1370 °C (-328°F to +2498 °F). With alarm function for minimum and maxi-mum temperatures, 10 memories, timer, backlight and ‘hold-mode’. Without thermocouple.

Art.no. Description 013.093.0 Meter with thermocouple

013.094.8 Thermocouple “K” 30 cm, grip and cord

Minimum-maximum thermometerDisplays the current temperature as well as the highest and lowest temperatures which are reached. Plastic housing with little roof. With button to initialise the minimum and maximum temperatures. Dim. 6 cm x 23 cm.

Range: -50°C to +300°C. A versatile and very precise digital thermometer. Thanks to its adjustable high/low alarms, this ther-mometer is ideal for both brewing and mon-itoring fermentation temperature. Reads in both °C and °F. Wide range, (-50°C to + 300°C), long separate SS probe (12 cm) on a wire (70 cm). AAA Battery not included.

Lab thermometerClassic model, long and narrow, with eye hook. Contains red alcohol: easier to read and environmen-tally friendly.! Scale: -10/+110°C. Length: 26 cm.

Thermometer CHECKTEMP DIPDigital thermometer with a clear display and a built-in calibration at 0°C. Equipped with a special encased SS sensor which can be submerged entirely. Range: -20 tot +100 °C. Scale: 0.1 °C. Precision: ± 0,3 °C. Wire length: 3 meters. AAA battery included.

Mercury thermometersBecause of the danger that mercury poses to the environment, for some time now the EU has prescribed a phase-out scenario for all instruments containing mercury. Therefore it is now forbidden to sell thermometers with mercury fi lling within the EU.

THERMOMETERS 013

013.090.6

013.092.2

013.091.4

013.085.6

013.096.3

013.150.8

IN FO

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com32 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Graduated measuring glassWith spout and stable six-edged plastic stand.

Art.no. Volume Graduation014.001.2 10 ml 0.1 ml014.002.0 25 ml 0.5 ml014.003.8 50 ml 0.5 ml014.004.6 100 ml 1 ml014.005.3 250 ml 2 ml014.006.1 500 ml 5ml014.007.9 1 l 10 ml014.008.7 2 l 20 ml

Plastic measuring cylinderNon-graduated, transpar-ent synthetic material. Vol-ume: 200 ml, height: 25 cm, diam.: 3 cm.

014.023.6

Glass beakerGraduated, high model. Heat-resistant boro-silicate-glass.

Art.no. Cont. Diam. Height014.061.6 50 ml 35 mm 70 mm014.062.4 100 ml 45 mm 85 mm014.064.0 250 ml 57 mm 120 mm014.065.7 400 ml 67 mm 130 mm014.067.3 600 ml 77 mm 150 mm014.069.9 1 l 92 mm 185 mm014.070.7 2 l 125 mm 240 mm

Erlenmeyer fl asksGraduated. Heat-resistant borosilicate-glass, with wide mouth (47 mm).

Art.no. Vol. Height Diam. opening

014.081.4 100 ml 110 mm 31 mm014.084.8 250 ml 140 mm 31 mm014.085.5 500 ml 185 mm 35 mm014.086.3 1 l 215 mm 45 mm014.087.1 2 l 290 mm 40 mm014.088.9 5 l 370 mm 62 mm

Graduated measuring jugsA new range of high-quality measuring jugs in transparent polypropylene. Resists high temperatures up to 120°C! Clear blue gradation on all models. Easy to manage thanks to the handle.

Art.no. Volume Graduation014.050.9 50 ml 2 ml014.051.7 100 ml 5 ml014.052.5 250 ml 10 ml014.053.3 500 ml 10 ml014.054.1 1 l 20 ml014.055.8 2 l 50 ml014.056.6 3 l 50 ml014.057.4 5 l 100 ml

Measuring pipetteIn glass, with complete gradation from top to bottom.

Art.no. Volume Graduation014.210.9 1 ml 0.01 ml014.212.5 5 ml 0.05 ml014.213.3 10 ml 0.10 ml014.214.1 25 ml 0.10 ml

Pipetting ball for pipettesIndispensable for easy use of graduated pi-pettes! With automatic and patented valve. Easy to clean and suitable for steam sterili-sation. Fits most standard pipettes.1. Let the air escape through the automatic valve.2. Draw up the liquid by depressing .3. Empty by depressing .4. Blow out the pipette.5. Remove the valve for cleaning.6. Replace the valve using a screwing motion.

014.219.0

Brush for pipettesDimensions: 500 x 10 mm.

014 LAB-RESEARCH

014.218.2


Plastic spray bottleVery handy for regular titration, content 500 ml. Can also be filled with alcohol to des-infect small equipment.

014.400.6

Dropper plastic 3 mlFor measuring quickly and accurately. Gra-duated per 0.5 ml. Packed per 5 pieces.

Art.no. No. of pieces014.220.8 5014.221.6 500

Test tube Very suitable for cultivating your own yeasts. Superior quality, can be sterilised at 120°C. 160 mm long and diam. 16 mm. 2 mod-els available: with or without screw cap.

Wooden test tube pincersTo handle hot test tubes without

danger. Length: 15 cm.

Wooden shelf for test tubesTo hold and pour out 6 or 12 test tubes.

Art.no. Capacity014.453.5 For 6 tubes014.454.3 For 12 tubes

Yeast bottle 500 mlSuitable for sterilization. Ideal for storage/propaga-tion of yeast. Can be steri-lized at 140°C. Contents: 500 ml.

Petri dish glassIn thick and sturdy glass. Indispensable for cultivating yeast and yeast samples. Dimensions: 80 x 15 mm.

Agar-agarFor the creation of nutrient substrates for the cultivation of yeast.


Spirit burner, glass with wick Small glass spirit burner with porcelain wick holder and replaceable wick. Handy for ste-rilising yeast culture equipment, etc.

Sterile inoculation loopSterile, disposable polystyrene inoculation loops. 10 pieces, individually sterile pac-ked. 1 µl. Length: 200 mm

014.345.3

Cell spatulaCell spatula for taking swabs of yeast cultu-res. With bentover end to avoid damage to media etc. Thickness 3 mm (length approx. 145 x 40 mm). In individual sterile packs. Contents: 5 pieces.

014.436.0

Art.nr. Beschrijving014.445.9 With screw cap014.454.3 No screw cap

Refi llable SS spray bottleFill this handy refi llable SS spray bottle with alcohol, iodophor, etc for a swift sterilisation of all small instruments. Ideal for yeast propagation. Delive-red empty. Volume: 200 ml.

LAB MATERIAL 014

014.432.9014.401.4

014.452.7

014.440.2 014.435.2


INFO

Combined distilling columns Distilling column and condenser are combined in one device! Easy construction, no delicate connections and less breakage. Only one stand required, instead of the two used in a classic set-up.

Distilling unit “KOMBI”Large model with double distil-ling column with spheres. Desig-ned to have a thermometer placed on top. Length: 75 cm. Obtained degree of alcohol: 70-80° vol%. Connection at the bottom: 21 mm, connection thermometer: 9 mm, connection water: 8 mm.

014.278.6

Distilling unit “COLUMN”The distilling column is fi lled with glass rings. Simpler model than 014.278.6. No possibility to put the thermometer on top. Length: 72 cm. Obtained degree of al-cohol: 50-60° vol% (suitable for eau-de-vie). Connection below: 22 mm, connection water: 8 mm.

Distilling unit “MINI”Simple, short model. Jacket length: 40 cm, connection at the bottom: 12 mm.

Raschig ringsShort glass tubes that are used in the filling of distilling columns. Dimensions: 10 x 10 mm.

Art.no. Content 014.271.1 100 g014.273.7 1 kg

Glass pearlsSmall glass balls (diam 4 mm), to fi ll distilling columns, clean bottles,...


Iron standWith heavy base-plate, dimensions:21 x 13 cm, Height: 1 m.

Universal clampTo clamp chillers, distill-ing columns etc. Needs a double nut (014.310.7) to attache to a stand (014.281.0). Max. opening of the pincers: 35 mm.

014.295.0

Double nutTo attach clamps,etc onto stands up to 13 mm diam.

TripodFor Bunsen burner, diam. 18 cm. Height: 20 cm.

014.330.5

Iron wire gauzeWith ceramic centre to diffuse the fl ame. In-dispensable for Bunsen burners. 20 x 20 cm.

Bunsen burnerLab model for propane and bu-tane gas, with regulating tap and pilot burner. Height: 15 cm.

014.349.5

014 DISTILLATION EQUIPMENT

014.276.0

014.310.7

014.281.0

014.340.4

014.275.2

® ® ®


Fruit press 20 l with tiltable bridgeFruit press with tiltable bridge, without rat-chet mechanism. With fruit basket in beech wood and base in stainless steel. Volume of fruit basket = 20 l. Dimensions (Width x depth x height): 55 x 40 x 80 cm.

fruit press 10 l/20 lThe ideal fruit press for new winemakers. Made entirely of wood, with stainless steel bottom-plate. Delivered with press bag. Solid construction. Without ratchet mecha-nism.

Fruit press table modelWith double stainless steel fruit basket and collection tray. Table model. Very solid con-struction. Ideal for pressing smaller quanti-ties of fruit, vegetables, herbs.

Art.no. Content 015.065.6 1.6 l015.066.4 5.5 l

Fruit presses with fi xed central screwWith double, horizontal ratchet mechanism (racagnac). Basket in beech wood. The

budget-saving fruit press for new amateur winemakers.

Paint for fruit pressesAcid resistant, foodstuff compatible, alcohol-based paint for maintenance of fruit presses, mills, etc. Suitable for both metal and wood. Dilute/clean with SPIRITUS (= adulterated ethanol). On untreated wood: dilute heavily. Do not use any primer. Contents: 375 ml

015.071.4

Art.no. Dim. (W x D x H) Cont.015.050.8 43 x 40 x 57 cm 10 l015.045.8 50 x 44 x 68 cm 20 l

Art.no. Type Fruit basket capacity

DimensionsØ x height

015.308.0 20 Ca. 10 litres 20 x 50 cm015.320.5 25 Ca. 20 litres 25 x 90 cm015.330.4 30 Ca. 30 litres 30 x 100 cm015.345.2 35 Ca. 50 litres 35 x 120 cm015.365.0 40 Ca. 70 litres 40 x 133 cm015.390.8 45 Ca. 90 litres 45 x 146 cm015.395.7 50 Ca. 130 litres 50 x 153 cm015.397.3 65 Ca. 265 litres 65 x 191 cm

Art.no. Type015.262.9 Wooden basket015.263.7 All SS basket

SMALL FRUIT PROCESSINGPAGE 42 - 45

FRUIT PRESSES 015

®

015.217.3

015.235.5

015.239.7


015 FRUIT PRESSES

Water pressure pressA modern fruit press, operates with an expandable central rubber membrane. For connecting to a water tap. Normal water pressure forces the membrane to expand, pushing the juice to the perforated stainless steel basket. Quick and effective operation, with as little as 2 bar pressure. Delivered complete with stainless steel basket, manometer, security valve, press-bag and “anti-splash coating”.

Art.no. Vol. fruit basket W. x H. (mm)015.300.7 20 l 540 x 830 015.301.5 40 l 650 x 980015.301.5-INOX 40 l complete SS 650 X 980015.302.3 80 l 700 x 1150015.302.3-INOX 80 l complete SS 700 x 1150015.303.1 160 l 1000 x 1300015.303.1-INOX 160 l complete SS 1000 x 1300015.304.1-INOX 300 l complete SS 1050 x 1650

Press bag for fruit pressArt.no. Volume015.304.9 20 l015.305.6 40 l015.306.4 80 l015.307.2 160 lMembrane for water pressure pressArt.no. For press015.307.20 20 l015.307.40 40 l015.307.80 80 l015.307.160 160 l

Pulp tubUniversal in use: for pulp fermentation, open fermentation, as large fruit basket, rinsing and soaking bottles etc. In very solid white plastic. No lid.

Art.no. Volume Diam. x h. 017.632.1 80 l 65 x 32 cm017.640.4 150 l 88 x 32 cm017.641.2 230 l 85 x 55 cm017.643.8 350 l 96 x 73 cm017.644.6 500 l 104 x 82 cm017.645.3* 500 l 104 x 92 cm

017.650.3 150 l retangular 80 x 63 x 38 cm

Tap for pulp tubPlastic tap + backnut 1” for pulp tubs and others.

* with pallet base

Accessories for water pressure presses

015.302.3-INOX

015.303.1-INOX

015.304.1-INOX

015.301.5

018.045.5


®

MANUAL hydraulic fruit pressWith manual hydraulic central piston, mounted on a tiltable bridge. Very solid construction and time-saving compared to the classic models. Maximum pressure: 150 bar! Model in painted steel, mounted on wheels.

Art.no. Volume Diam. piston Dim. (B x H) Weight015.391.6 70 l 55 mm 80 x 165 cm 130 kg015.392.4 130 l 70 mm 95 x 190 cm 200 kg015.393.2 215 l 90 mm 110 x 215 cm 280 kg015.394.0 325 l 110 mm 125 x 240 cm 380 kg015.205.0 Hydraulic oil 1 litre

Professional electro-hydraulic fruit pressEquipped with continuous variable manometer and regulating valve for automatic (unsupervised) pressing. With two-piece basket and mobile cart for easy emp-tying. By buying an extra cart, con-tinuous pressing becomes possible! Motor runs on electric power 380/220 V. Press cycle: 20-40 min.

ACCESSORIES

Press cloth TERYLENEProfessional press cloths as used by profes-sional juicers. Thick quality.

Art.no. Dimensions 015.077.1 80 x 80 cm015.074.8 100 x 100 cm015.075.5 150 x 150 cm

press bags, press clothSturdy press bags made of specially woven terylene that doesn’t come loose. With coar-se structure for maximum output. Can be boiled. Width press cloth: 104 cm.

Art.no. Dim. / volume press 015.056.5 40 x 40 cm / 10-15 l015.057.3 50 x 50 cm / 20-30 l015.058.1 60 x 60 cm / 30-40 l015.059.9 70 x 70 cm / 40-50 l015.055.7 Press cloth / running meter

MuslinUsed for preparing jam, kombucha,etc. Dimensions: 65 x 70 cm.

Must spoon 3 litresWith handle. In white plastic. Very use-ful for emptying must, pulp etc. and for fi lling fruit presses.

Art.no. Volume Dim. (W x H)015.500.215 215 l 125 x 212 cm015.500.325 325 l 157 x 235 cm015.500.475 475 l 175 x 260 cm015.500.900 900 l 210 x 290 cm015.205.0 Hydraulic oil 1 litre

FRUIT PRESSES 015

017.610.7

015.079.7


Pneumatic diaphragm pressThe ultimate press for professional winemakers. Pneumatic presses are known for their ‘soft’ treatment of the grapes, without crushing the peel, seeds and stalks. They provide musts of the highest possible quality. Also for entire bunches of grapes, no stemming required! Completely housed in STAINLESS STEEL and provided with a PLC control unit with 9 pressing pro-grammes (normal grapes, hard grapes, fermented pulp etc.). De-livered on wheels, complete with drip tank in stainless steel.

Art.no. Content Capacity whole grapes015.520.9 9 hl 750 - 1000 kg015.520.12 12 hl 1000 - 1500 kg015.520.18 18 hl 1500 - 2000 kg015.520.22 26 hl 2000 - 3000 kg015.520.30 35 hl 3000 - 4000 kg

Single screw pressContinuous presses are ideal for pressing large quantities of fi bre-rich substances. Not only grapes (whole, stemmed or must), but also vegetables, herbs etc. can rapidly be pressed, thanks to the continuous operation. Hopper, juice recovery tank and cage (with 0.5 mm sleeves!) are in stainless steel. The effi ciency with grapes is easily 80-85%!

Art.no. Capacity / hour Motor HP015.530.250 1500 - 3000 kg 4015.530.300 2000 - 4000 kg 5.5015.530.350 4000 - 6500 kg 7.5015.530.400 5500 - 8000 kg 10

Fruit crusher + washing installation

Industrial belt press

Industrial washing and crushing installation for commercial fruit juicers. Ideal for use with belt pres-ses. Large capacity. Completely fashioned in stainless steel. Multi-functional due to exchangeable sieves. Suitable for continuous use thanks to heavy electric motors and ball bearings.

Ideal equipment for professional fruit juice producers. They can press continuously and have a very high effi ciency: up to 70%! With their short contact time (60-180 sec.!) these belt presses reduce oxidation to a minimum. Automatic belt-cleaning. Suit-able for apples, pears, de-stoned cherries, vegetables, herbs etc. Constructed entirely from stainless steel. Can be combined with washing installation and crusher! Capacity up to 6000 kg/hour.

Art.no. Capacity / hour015.545.1000 1000 kg015.545.2000 2000 kg

Art.no. Capacity / hour015.540.350 300 kg015.540.500 500 kg015.540.820 1200 kg015.540.1200 3000 kg

015 FRUIT PRESSES


Fruit mill stainless steelManual fruit mill with stainless steel hopper and rollers in acid-resistant cast aluminium. The model 015.100.1 is also suitable for grapes thanks to the removable blades.

Grape crusher 20 lGrape crushers without blades to ensure a soft crushing of the grapes. Equipped with spe-cial aluminium rollers (22 cm width), suited for contact with fruit acids. Also suitable for crushing berries and other soft fruits. Capacity: up to 500 kg / h. Available in a lacquered version and in a version with stainless steel hopper.

Apple crusher stainless steelPowerful vertical crusher, which grinds large quantities of hard fruit (apples, pears etc.) in record time. Also for rhubarb, quinces, beets etc. Complete stainless steel construction. Strong electric 220 V motor.

Art.no. Hp Diam.xh Cap/h015.150.6 1.5 60 x 120cm 400 kg015.155.5 2.0 80 x 135cm 800 kg

With special blade for stone fruit! Cher-ries, prunes, apples, pears,… all in a single machine! Large capacity. Delivered with 2 sets of blades: 1 stainless steel for hard fruit, 1 in special plastic for stone fruit. Heavy electrical motor (1500 w) with thermal pro-tection, large hopper, cart on wheels. 2 year warranty. Dimensions (L x W. H): 70 x 55 x 140 cm. Dimensions hopper: 33 x 35 cm.

Apple and cherries crusher electric

Art.no. Dimensions hopper Total dimensions (L x W x H)A 015.095.3 40 x 35 cm ( 10 l ) 100 x 45 x 30 cmB 015.100.1 53 x 63 cm ( 20 l ) 121 x 53 x 36 cm

Art.no. Type Dim. hopper Total dimensions (L x W x H)A 015.130.8 Laquered steel hopper 77 x 50 cm 115 x 60 x 36 cm

015.131.6 With SS hopper 80 x 52 cm 120 x 56 x 40 cm

B 015.132.4 With SS hopper electric 80 x 52 cm 120 x 56 x 40 cm

FOR FRUIT

FOR GRAPES AND FRUIT

FRUIT AND GRAPE CRUSHERS 015

A

B

015.151.4

A B


Grapecrusher / Stemmer ELECTRICTo stem and crush in one go. The grapes are crushed before being stemmed. Can be put on a pulp-tub or on a special stand (available seperately). Chain-driven by heavy electric motor. Capacity: up to 1500 kg/hour.

Grape stemmerSEMI CENTRIFUGALElectric model. All stainless steel construc-tion. The integrated must pump pumps directly into the press or the tub up to 10 metres away! Large capacity: 2000 kg/h. Pump connection: 50 mm. Dimensions (L x W x H): 114 x 68 x 84 cm. Dimensions hopper: 90 x 54 cm. Equipped with 2 wheels. Motor: 220 Volt, 2 HP.

Grape crusher / de-stalker with pumpProfessional electric grape crusher/ de-stalker, completely in stainless steel, with screw, rubber rollers (width: 30 cm) formed in a star shape for mild crushing and with a build in must pump. Large capacity: 3500-4000 kg/hour. 2 hp, 220volt. Dimensions (L x W. H): 130 x 66 x 123 cm. Dimensions hopper: 103 x 55 cm.

Grape crusher / Stemmer manualTo stem and crush in one go. The grapes are stemmed before being crushed. Can be put on a pulp-tub or on a special stand (available seperately). Capacity: up to 1000 kg/hour.

Art.no. Type Dim. hopper Total dim. (L x Br x H)015.134.0 In laquered steel 94 x 50 cm 118 x 50 x 60 cm015.136.5 With sieve and hopper in SS 84 x 53 cm 132 x 53 x 63 cm015.141.5 100% stainless steel 84 x 53 cm 132 x 53 x 63 cm015.138.1 Separate stand 92 x 40 cm 116 x 64 x 78 cm

Art.no. Type Dim. hopper Total dim. (L x Br x H)015.133.8 In laquered steel 84 x 53 cm 118 x 64 x 63 cm015.135.7 With sieve and hopper in SS 90 x 46 cm 133 x 55 x 60 cm015.140.7 100% stainless steel 90 x 46 cm 117 x 54 x 61 cm015.138.1 Separate stand - 116 x 64 x 78 cm015.142.3 Safety box 84 x 53 cm015.143.1 Safety box 46 x 90 cm

015 GRAPE CRUSHERS

015.137.3

015.139.9

015.138.1015.142.3 015.143.1


Art.no. Cap. / h.015.270.250 50 - 250 kg015.270.600 400 - 600 kg

Pasteuriser ECOA juice pasteuriser in stainless steel with large juice tank on top and a spiral pasteur-iser below. Suitable for gas, electric and ceramic heating. Comes complete with ball valve, thermometer for juice temperature and thermometer for hot water temperature.

Pasteurising unit VORANProfessional appliance to pasteurise fresh juice. Com-plete with gas furnace, fully automatic control unit and fi ller reservoir.

Art.no. kW. Cap./h Filler015.430.250 24 250 litres 4 heads015.430.500 42 500 litres 6 heads015.430.750 36 / 63 750 litres 6 heads015.430.1000 42 / 81 1000 l 6 heads015.431.250 24 250 litres -015.431.500 42 500 litres -015.431.750 36 / 63 750 litres -015.431.1000 42 / 81 1000 l -

Industrial mashing machine / de-stonerIndustrial machine for mashing and/or destoning/depitting of berries, tomatoes, apricots, plums, hard fruit etc. The fruit is pushed through a rubber or inox rotor with a special sieve drum with inclination. Pits, leaves, stems and stones are seperated on the side. The mouth for the fruit pulp is located at the bottom.• Entirely stainless steel.• Exchangeable sieves with adjustable perforation• Heavy electro motor with belt drive, intended for continuous use• As desired in “stem” function (rubber rotor + sieve with perforations 4 mm, 8 mm etc.); in “mashing” function (stainless steel rotor + fi ne sieve 1.5 mm) or both (with surcharge).

Pasteuriser EHA-27Electric counterfl ow pasteuriser for juices. Also suitable for turbid and thicker juices thanks to the use of a double-walled spiral-led counterfl ow heat exchanger. With a pump and automatic temperature control with di-gital reading/operation. Fast heating period: ready to use in only 10 minutes! Dimensions (W.x H. x D.): 77cm x 107 cm x 42 cm. Water volume: 35 l. Power: 380 volt. Capacity: 300 l/h.

Pasteuriser PA90Compact pasteuriser with waterbath and spi-ral (indirect heating = no caramelisation), for professional usage. Equipped with high capacity heating element (6kw, 380volt), ensuring a capacity up to 90 l/hour.

FRUIT CRUSHERS, PASTEURISERS 015

015.415.3 015.410.7 015.406.2


INFO

015 SMALL FRUIT PROCESSING

WECK steam juice accessorySynthetic material, turns an existing WECK canning kettle (or others) into a steam juic-er. Must be placed IN the canning kettle. Content fruit basket: 12 l.

015.006.0

The steam juicer is a device that can extract juice from fruit, vegetables or herbs sim-ply by means of steam. The result is a pasteurised and preservable juice without any added chemicals. ALL NATURAL! Using this steam juicer, you can also blanch vegetables and prepare several meals: rice dishes, meat dishes etc.

steam juicer Steam juicer in18/10 SS! With an extensive man-ual. Thick base, suitable for all kinds of stovetops: gas, electricity or ceramic. Hnady silicon draw-off hose and clip.

WECK rubber capsSmall rubber caps used to seal off bottles. Ideal for use with the steam juicer. The fl ex-ible rubber guarantees a hermetic seal and ensures that no under-pressure occurs during the cooling process. No danger of imploding bottles. Safe and secure! 10 pieces per pack. Make sure that the inner diameter of the WECK cap is at least 2 mm SMALLER than the outer diameter of the bottle!

Art.no. Type N. of pcs. Diameter For 011.020.5 nr. 1 10 pcs. 23 mm Small bottles011.021.3 nr. 2 10 pcs. 28 mm Wine bottles

Art.no. Fruit basket capacity015.400.5 8 litres 015.405.4 JUMBO

24 litres (diam. x h. = 36cm x 45 cm)

015.002.9 Hose + pincer

Art.no. Description028.210.3 Ontsappen en stoomkoken

028.215.2 Extraire des jus et cuire à la vapeur avec Natursaft

“Ontsappen en stoomkoken met de Natursaft stoomextractor”Brochure with lots of information, instructions and recipes for an optimal effect using the Naturs-aft steam juicer, 38 pages. In dutch or french.

NATURSAFTNATURSAFT

43 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com 43 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Cherry stoner KIRSCHOMAT With large tray for collecting cherry stones and a special

construction to prevent splashing. Capacity: 15 kg/h. Solid construction, 5 year GUARANTEE!

Art.no. Description015.217.3 Kirschomat015.229.8 Replacement rubber

Cherry de-stoner in plastic with table clipBudget-friendly and very practical cherry de-stoner. With large tray for stones. Op-eration is very stable thanks to the accom-panying table clip.

Art.no. Description015.215.7 Destoner with table clip015.229.8 Replacement rubber

Cherry and prune de-stoner STEINOMAT

Simple table model for de-stoning one cherry o r prune at a time.

Prune de-stoner STEINEXSimple hand model in cast aluminium to stem and divide prunes.

Useful device to cut apples in slices of 10. Blades in stainless steel. 5-year guarantee.

Cast iron BM fruit millHand model with table clamp. Ideal for small quantities of soft fruit, or for pressing fresh vegetables and herbs. Separates the pulp from the juice. Also for the preparation of jams. Pulp dryness is adjustable via a screw. New model with larger hopper.

Very stable version with heavy metal base. De-stones two cherries at once. Will also divide and de-stone prunes. Large capacity: up to 20 kg/h. 5-year warranty.

Cherry and prune de-stoner STEINEX-COMBI

Glass jar with clampSealable with clasp and rubber ring. Ideal for peparing e.g. Swedish elixir.

Apple slicer

Art.no. Description015.225.6 Steinomat015.228.0 Replacement rubber

Art.no. Volume Ø Opening123.302.2 0,5 litre 9 cm123.303.0 0,75 litre 9 cm123.304.8 1 litre 9 cm123.305.5 2 litres 9 cm123.306.3 3 litres 10 cm123.278.4 Rings 65 x 90 mm, 10 pcs.123.277.6 Rings 82 x 105 mm, 10 pcs.

SMALL FRUIT PROCESSING 015

NATURSAFTNATURSAFT

015.250.4

015.230.6

015.235.5

015.232.2


Tomato mill MINIElectric table model. Ideal for making your own tomato puree, jams etc. Removable sieve for easy cleaning. Capacity: 200 kg/hour.

015.242.1

Tomato and berry mill MANUALParticularly suitable for making purees and juices from to-matoes, berries and other fruit. Supplied with extra sieves, it can also be used for crushing small quantities of grapes! With table clip.

015.239.7

Motor unit COMBIUniversal heavy duty electri-cal motor, 220 volt, 1 hp, for

attaching several accessories, e.g. tomato mill, meat-grinder.

Constructed for regular usage. Weight: 12 kg.

Tomato mill NR 5Designed specially and solely for use with motorbloc COMBI 015.244.7. Capacity: 400 kg/hour.

MANUAL apple peelerHigh quality model in cast iron, with table screw or suction cup. For apples, pears and other hard fruit.

MANUAL orange peelerHigh quality model in cast iron, with clamp fastening. For oranges, lemons and other ci-trus fruits.

ELECTRIC fruit peelerHigh-quality electric table model. Quickly peels most fruits: oranges, lemons, kiwis, tomatoes, apples, etc. in 10-20 se-conds. 230 volts CE. Replacement blade available separa-tely.

Art.no. Description015.210.8 Electric fruit peeler015.211.6 Replacement blade

Art.nr. Description015.212.4 With table screw015.218.1 With sucking disc

Art.no. Description015.213.2 Orange peeler015.214.2 Spare blade

Art.no. Description015.244.7 Motor unit015.245.4 Tomato mill no. 5

015 SMALL FRUIT PROCESSING


Pineapple cutter/peelerPROFESIONALProfessional model in stainless steel. Re-moves the peel and centre in one go. One blade (diam. 89 mm) included. Optional blades for 74, 95 and 102 mm available se-parately.

Juice centrifuge SOLISHigh-quality centrifugal household juicer with continuous ejection of the pulp. Thanks to the large in-feed (7 cm diam.), it won’t be necessarry to slice most of your fruit. Suitable for juicing hard and soft fruits and vegetables.

• Strong motor 700 watt with 2 speeds. • Removable sieve in STAINLESS STEEL, easy to clean • Motor with thermal/overload protection

Warming plateFor Demijohns. The plates produce a temperature increase of 6°C, and are constructed to keep wine at a temperature suitable for fermentation during the winter. 220 V. Also very suitable for the preparation of kombucha.

Art.no. Dimensions Power Suited for016.015.0 15 x 15 cm 10 watt 1 x 5 l bottle016.016.8 16 x 34 cm 20 watt 2 x 5 l bottles016.017.6 28 x 28 cm 25 watt 1 x 20 l bottles

Pineapple slicerEASY SLICERAt last a device that allows you to slice your pineapple and cut away the hard core in one movement! The peel remains intact, allowing you to use it as a decorative bowl.Set of 3 pieces to fi t all pineapples (small, medium, large)!

Art.no. Description015.160.5 Pineapple slicer015.161.95M Blade diam. 95 mm015.161.95S Stamper diam. 95 mm015.161.102M Blade diam. 102 mm015.161.102S Stamper diam. 102 mm

Art.nr. Description

015.236.3 Plastic, 3 measurements

015.237.1 Stainless steel, MEDIUM

SMALL FRUIT PROCESSING, WARMING PLATES 015-016

015.251.2

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com46 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Demijohnnormal mouthBalloon-shaped, with or without plastic basket. With narrow mouth.

Content Diam. mouth in/out With basket Without basket

5 l 28 / 43 mm 017.007.6 017.305.410 l 40 / 55 mm 017.010.0 017.310.415 l 40 / 55 mm 017.015.9 017.315.320 l 40 / 55 mm 017.020.9 017.320.325 l 40 / 55 mm 017.025.8 017.325.234 l 40 / 55 mm 017.034.0 017.334.454 l 51 / 74 mm 017.054.8 017.354.2

Demijohnwide mouthWide mouth of 12 cm diameter. With or without plastic basket. For pulp fermentation, beer making, kombucha preparation, etc.

Content Demijohn wide mouth

Demijohn wide mouth without basket

5 l 017.105.8 017.405.210 l 017.110.8 017.410.215 l 017.115.7 017.415.120 l 017.120.7 017.420.125 l 017.125.6 017.425.0017.160.3 Dust-lid for demijohns with wide opening

Demijohn accessories available separately017.086.0 Dust-lid for demijohns 5 litres017.087.8 Dust-lid for demijohns 10 - 34 litres017.088.6 Dust-lid for demijohns 54 litres

017.584.4 Plastic basket + dust lid for bottle 5 litres017.585.1 Plastic basket + dust lid for bottle 10 litres017.586.9 Plastic basket + dust lid for bottle 15 litres017.587.7 Plastic basket + dust lid for bottle 20 litres017.588.5 Plastic basket + dust lid for bottle 25 litres017.589.3 Plastic basket + dust lid for bottle 34 litres017.590.1 Plastic basket + dust lid for bottle 54 litres

Demijohn “EAR”Straight model, without basket. Frequently used for selling wines, drinks etc. or as a demi-john.

Hand cart + manual liftfor demijohnsHand cart with platform lift for demijohns/barrels, etc. In galvanised iron with rubber pneumatic tyres. Suitable for carboys/barrels up to 80 litres. Lifting height: 90 cm. Max. lifting weight. 80 kg. Dimensions: 77 x 140 x 80 cm. Weight: 10 kg

Attention! The demijohns 34 l and 54 l are not sent

by colli-service.

Art.no. Content Diameter opening017.502.5 2 litres 20 mm017.505.9 5 litres 28 mm

017 DEMIJOHNS

BOTTLE BRUSHES PAGE 43

025.220.7


INFO


Our plastic drums, made of special food-grade plastic, are an ideal and modern solution for the winemaker and beer brewer. Plastic is unbreakable, doesn’t give off any fl avour and lasts for a long time. Before using for the fi rst time, plastic drums should be “de-odourised” with CHEMIPRO CAUSTIC. Never store plastic drums in direct sunlight.

plastic drum roundEasy to clean, thanks to the complete opening (except 12 l and 20 l). The lid hermetically seals the con-tainer, and is equipped with a hole for an airlock. Tap, bung, airlock and 1 hermeti-cally sealing screw cap included... all at an unsurpassed price!

Plastic tank with red lidIdeal for small spaces, thanks to the rectangular shape. With wide opening and a screwable lid with a hole for an airlock. Extra smooth interior. Tap and hermetically closing bung in-cluded. Diameter lid for round plastic tanks: 12 cm, diame-ter lid for rectangular plastic tanks: 20 cm.

Pulp tubUniversal in use: for pulp fer-mentation, open fermenta-tion, as large fruit basket, rinsing and soaking bottles etc. In very solid white plas-tic. Lid not included.

Art.no. Volume Diam. x h. 017.632.1 80 l 65 x 32 cm017.640.4 150 l 88 x 32 cm017.641.2 230 l 85 x 55 cm017.643.8 350 l 96 x 73 cm017.644.6 500 l 104 x 82 cm017.645.3* 500 l 104 x 92 cm

017.650.3 150 l retangular 80 x 63 x 38 cm

Pulp tub standStand 65 x 40 cm for round pulp tubs up to 500 l.

Plastic taps for barrels017.769.DN8 10 - 30 l017.769.DN18 60 - 500 l

Handles for pulp tub

017.659.4

017.655.2 2 pieces

Pulp tub lidMetal handles for pulp tubs of 150-500 litres. Lid for pulp tubs.

Tap for pulp tubPlastic tap + backnut 1” for pulp tubs and others.

* with pallet base

Art.no. Vol. Dimensions diam. x h. 017.750.1 30 l 40 x 36 cm017.751.9 60 l 40 x 61 cm017.752.7 120 l 50 x 78 cm017.753.5 210 l 56 x 97 cm017.755.1 Airlock 017.756.8 Tap white017.758.4 Rubber ring for tap017.759.2.M Red screwtop with hole

Art.no. Content / form Afm. L x W x H017.740.2 10 litres round (W x H) 24 x 32 cm017.741.0 15 litres round (W x H) 28 x 36 cm

017.760.0 60 litres rect. 55,5 x 35 x 50 cm017.761.8 100 litres rect. 65 x 41 x 58 cm017.763.4 200 litres rect. 85,5 x 50 x 73 cm017.764.2 300 litres rect. 87 x 60 x 79 cm017.765.9 500 litres rect. 100 x 70 x 98 cm

Art.no. Description017.656.0 for pulp tubs 500 l017.657.8 for pulp tubs 350 l

PLASTIC TUBS 017

plastic drum round®

018.045.5


®

Bucket with spoutIn white plastic, graduated, with spout. Without lid.

Art.no. Volume017.613.1 14 l017.615.6 25 l

Bucket 30 lBucket in synthetic material, approved for food, with lid fi t-ted with a specially reinforced upper rim. In white polypro-pylene, hence also suitable for hot liquids (up to 100°C).

017.631.3

brewing / fermentation bucket 30 lBucket in synthetic material, approved for food, with lid, drainage tap and airlock! Fitted with a specially rein-forced upper rim. In white polypropylene, hence also suitable for hot liquids (up to 100°C). With litre gradu-ation!

Art.no. Description

017.630.5 Brewing/fermentation bucket 30 l + drainage tap and airlock

Bucket In white plastic with lid. Stirdy built-in handles.

ACCESSORIES

Measuring jugIn white plastic, graduated, with spout.

Art.no. Content017.601.6 1 l017.603.2 3 l017.605.7 5 l

Must scoop 3 litresWith handle. In white plastic. Very suit-able for emptying out must, pulp etc. and for fi lling fruit presses.

017.610.7

Stirring spoons and paddlesFor wine producers to stir fermenting pulp, also for beer brewers to stir wort. With rounded end. The wooden version is made from beech wood. The plastic paddles are heat resistant.

Art.no. Description017.985.3 70 cm wood017.987.9 40 cm plastic017.988.7 80 cm plastic

Seperate available accessories017.636.2 Replacement rubber018.053.9 PVC tap with backnut010.001.6 Airlock

Art.no. Volume017.634.7 35 l017.635.4 50 l

FIZZ-X must mixerHandy device for removing the CO2 by agitating your wine after fermentation. Easy to attach on a drill. Manual included.

017 PLASTIC TUBS

018.069.5


How to use and maintain a wooden barrelThe use of wooden barrels will provide your wine/beer with an incomparable aroma. A badly maintained barrel, however, will lead to problems and infections. Therefore, proper maintenance is vital. Below are a few hints:

• Preparing/disinfecting a new barrelFill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 4 to 5 days. Then empty the barrel, let it drain thoroughly and disinfect by means of a sulphur wick. Immediately fi ll with wine (fi lling gently). New barrels release many tannins,so do not allow the wine to mature in the barrel for too long and regularly check the taste!

• Preparing a used barrelThoroughly clean the barrel using water-free soda (1 kg soda to 10 litres of hot water). Use, if possible, a brush or chain to scrub the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 2 to 3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a sulphur wick (1/4 wick / 100 litres).

• Storing an empty barrelWooden barrels are not intended to be stored empty! If this should occasionally be necessary, never leave dregs or wine residue in the wooden barrel! After siphoning off always rinse immediately with clean water. Then let the barrel drain for a day and burn a sulphur wick (1/4 wick / 100 litres contents). Seal the barrel well with a wooden or silicone stopper and store in a humid and cool place (70% humidity, 12 to 17 °C). Burn a piece of sulphur wick once again every three months.

French oak barrelsBarrels of high professional quality. Produced by the world’s 3rd largest cooper! Wines matured in these wooden barrels have an incomparable aroma with vanilla notes and a more refi ned fi nish (rondeur and fi n de bouche). The american oak gives more exotic tints. TOP quality with guaranteed toasting (medium)! Stave thickness: 27 mm, beauti-fully fi nished!

Art.no. Volume Diam. (belly) x h Diam. open. Specifi cations017.921.8 20 l 34 x 43 cm 37 mm With stand and tap017.931.7 30 l 38 x 52 cm 37 mm With stand and tap017.951.5 50 l 44 x 61 cm 37 mm Without accessories017.954.9 90 l 51 x 76 cm 40 mm Without accessories

017.956.4 225 l 70 x 94 cm 57 mm American oak without accessories

017.957.2 225 l 70 x 94 cm 57 mm French oak without accessories

017.958.0 228 l 94 x 68 cm - French oak secondhand

Decorative barrelsSmall decorative barrels in varnished oak complete with support and tap. Ideal for your wine bar, for decoration, for dispensing at parties, etc. Very attractive and solid fi nish. Stave thickness: 20 mm.

Sealing waxNatural vegetable wax to close small leaks in wooden barrels. Can be used on wet wood.

Art.no. Vol. Dim. (H x L x Diam.)017.902.8 1,5 l 25 x 21 x 14 cm017.904.4 3 l 28 x 24 x 17 cm017.910.1 10 l 35 x 32 x 24 cm

* Height = barrel + support** Diameter = diameter belly

WOODEN CASKS 017

INFO

022.053.3 500 g


Oak barrel for BAG IN BOXDecorative oak-wood barrels for tapping bag in box wines. The bag in box is put into the barrel through the opening rear side. Ideal for garden parties, hotels, restaurants, etc.

Taps in boxwood tapsSolid taps made of boxwood, suitable for wooden barrels, small ceramic casks, etc. also for small vinegar casks. Round model.

Ash wood tapsLarger design, excellent quality, especially for wine barrels.

Art.no. Tapnr. Length Diam. min/

max018.115.6 2 70 mm 8 / 10 mm018.116.4 3 85 mm 10 / 12 mm018.117.2 4 113 mm 12 / 14 mm

Art.no. Tapnr. length Diam. min./

max.018.122.2 6.5 18 cm 18 / 22 mm018.124.8 7.5 22 cm 22 / 26 mm018.125.5 8.5 24 cm 24 / 28 mm018.126.3 9 25 cm 25 / 31 mm

Stainless steel transportation vesselFor universal application, with fl at bottom, 2 handles, hermetically sealing lid (diam. 15 cm) and valve. INOX AISI 304.

Art.no. Vol. Diam. x height017.666.9 5 l 20 x 20 cm017.660.2 10 l 27 x 22 cm017.667.7 15 l 27 x 29 cm017.662.8 30 l 37 x 35 cm017.663.6 50 l 37 x 55 cm017.664.4 75 l 42 x 62 cm017.665.1 100 l 42 x 80 cm017.670.05 Foot for vessel 5 l017.670.10 Foot for vessel 10/15 l

Stainless steel tank, fl at bottomStainless steel, fl at-bottomed vessels. Complete with dust cover and ball valve. Universal application. Can also be used as a wort kettle if necessary. Wall thick-ness: 0.6 mm. Stand available separately, see next page (017.787.xx). INOX AISI 304.

Art.no. Vol. Dim. (H* x L x Diam.**)017.915.0 5 l 40 x 35 x 26 cm017.916.8 10 l 43 x 42 x 29 cm


Art.no. Vol. Diam. Height017.779.50 50 l 36,5 cm 50 cm 017.779.80 75 l 36,5 cm 75 cm017.779.100 100 l 41 cm 75 cm017.779.150 150 l 51 cm 75 cm017.779.200 200 l 51 cm 100 cm017.779.300 300 l 62 cm 100 cm017.779.400 400 l 72 cm 100 cm017.779.500 500 l 72 cm 125 cm017.779.600 600 l 72 cm 150 cm017.779.800 800 l 92 cm 125 cm017.779.1000 1000 l 92 cm 150 cmSeparate base017.787.41 Stand for diam. 41 cm017.787.51 Stand for diam. 51 cm017.787.62 Stand for diam. 62 cm017.787.72 Stand for diam. 72 cm017.787.92 Stand for diam. 92 cm

017 WOODEN CASKS,STAINLESS STEEL TANKS

Infl atable rim for tanks with fl oating lid

Art.no. Diameter140.060 40 cm140.064 50 cm140.061 65 cm140.062 80 cm140.063 100 cm140.065 120 cm

Art.no. Diameter140.056.41 41 cm140.056.51 51 cm140.056.62 62 cm140.056.72 72 cm140.056.92 92 cm140.056.131 131 cm140.056.160 160 cm


Tanks with fl oating lid and conical bottomThese tanks with a conical bottom have, apart from the benefi ts of the tanks above, also the following additional properties: with level indication! 2 drainage taps: partial emptying and complete emptying. Fitted onto three welded feet. INOX AISI 304.

Art.no. Volume Diameter Height017.781.300 300 l 62 cm 141 cm017.781.400 400 l 72 cm 141 cm017.781.500 500 l 72 cm 166 cm017.781.600 600 l 72 cm 191 cm017.781.800 800 l 92 cm 166 cm017.781.1000 1000 l 92 cm 191 cm017.781.1500 1500 l 116 cm 216 cm017.781.2000 2000 l 131 cm 216 cm017.781.3000 3000 l 160 cm 253 cm

Tanks with fl oating lid, fl at bottomStainless steel tanks with fl oating lids have many bene-fi ts, and universal application: as a fermentation vessel (thanks to the valve, included), as a maturation vessel, as a storage vessel etc. Due to the special air tube the lid can be hermetically sealed, thus preventing oxidation. The level of the lid can at any time be adapted to the level of the liquid! Ideal for maturing wine/beer. Racking into a number of smaller vessels is now outdated! Thanks to the full opening the tanks are very easy to clean. From now on all tanks come with a marble fi nish! They are supplied complete with air tube, pump with manometer and valve. Stainless steel: therefore indestructible and perfectly hygienic! With all stainless steel tap! INOX AISI 304.

Art.no. Vol. Diam. Height017.780.100 100 l 41 cm 75 cm017.780.150 150 l 51 cm 75 cm017.780.200 200 l 51 cm 100 cm017.780.300 300 l 62 cm 100 cm017.780.400b 400 l 72 cm 100 cm017.780.500 500 l 72 cm 125 cm017.780.600 600 l 72 cm 150 cm017.780.800 800 l 92 cm 125 cm017.780.1000 1000 l 92 cm 150 cm

Fermentation tank with conical bottomProfessional tanks in stainless steel for fer-mentation or for the storage of wine, beer, liqueurs etc. Supplied with 30 cm manhole at the side, lid with 30 cm valve on top, level indication, 2 outlets (complete and partial outlet) with stainless steel ball valve, fi t-ted onto welded feet. Not pressure resistant. INOX AISI 304.

Art.no. Vol. Diam. Height017.783.400 400 l 72 cm 167 cm017.783.500 500 l 72 cm 193 cm017.783.600 600 l 72 cm 217 cm017.783.1000 1000 l 92 cm 218 cm017.783.1500 1500 l 116 cm 221 cm017.783.2000 2000 l 131 cm 221 cm017.783.3000 3000 l 160 cm 236 cm017.783.5000 5000 l 180 cm 286 cm

Model with options

Model with options

SEPARATE BASE PAGE 50

STAINLESS STEAL TANKS, FERMENTATION TANKS 017

017.787.xx


ALLE PRODUCTEN VOOR HET ZELF MAKEN VAN:

Cylindro conical fermentation tank HOBBYFermentation AND maturation in one tank is now possible, just like at large breweries. Fit-

ted with STAINLESS STEEL ball tap with straight out-let at the bottom,

sampling tap on the side, airtight lid over the whole opening and air-lock. Assembled on ADJUSTA-BLE feet! Size (diam. x height) = 39 cm x 120 cm. INOX AISI 304.

Art.no. Cont. Diam. x h017.802.50 50 l 39 cm x 120 cm017.802.100 100 l 44 cm x 145 cm

Thermometer for fermentation tank

Art.no. Description017.786.A Analogue017.786.D Digital

Sprayball rotatingRinse your tanks thouroughly and quickly with this rotating sprayball! Small dimen-sions but very effective! For use in many tanks, demijohns, wooden casks, etc thanks to its small diameter (25 mm). Connection: ¾” female thread; water consumption: up to 50 l/min; water pressure: up to 4 bar; spray-

ing diameter: up to 1,5 meter; Adjustable waterfl ow.

Cylindroconical fermentation tank PROFIFermentation AND maturation in one tank is now possible, just like at large breweries. Equipped with 1.5 inch outlet at the bottom, sampling tap on the topside, manhole with diam. 30 cm, side man-hole of 30 cm, t h e r m o m e -ter, CIP spray ball, airlock. A s s e m b l e d on adjustable stand! Other options: ball valves or but-terfl y valves at the bottom. Not pressure re-sistant. INOX AISI 304.

Art.no. Cont. Diam. x height017.802.300 300 l 72 cm x 205 cm017.802.600 600 l 92 cm x 235 cm

Pressure tank stainless steelSingle-walled pressure tanks (BBT) in sa-nitary design, with convex bottoms. Max. pressure 3.2 bar. Assembled on transpor-table frame, and complete with butterfl y valve NW25, sight glass 80 mm, CIP spray ball and safety valve. Chiller template with insulation is optionally available. INOX AISI 304.

Art.no. Cont. Height x diam.017.803.200 200 l 105 cm x 54 cm017.803.500 500 l 182 cm x 65 cm

CURVED SS ball valvesBall valves in AISI 316 stainless steel with PTFE seals. Suitable for temperatures of up to 180°C. Fitted with an external gas

thread connector. Supp-lied complete with lock nut.

Butterfl y valves SSLarge range of butterfl y valves available. For more information contact our technical support.

Art.no. Description018.136.12 ½”018.136.34 ¾”018.136.44 1”

017 FERMENTATION TANKS

Ball valve GH SS1” M / 1” M

017.786.SPR3018.130.xx

017.776.44


Ideal for wines and juices intended for daily consumption. The supple inside bag prevents penetration of air during dispensing. As a result there is no oxidation during dispensing and the wine or the pasteurised juice can be kept for several weeks.

Bag-in-box

Art.no. Description017.869.9 Bag for Bag-in-box 3 l017.879.8 Bag for Bag-in-box 10 l017.889.7 Bag for Bag-in-box 10 l

Separate bags for Bag-in-box

CHEMIPRO OXITHE no-rinse, environmentally friendly cleaner for all light duty cleaning in just one treatment! Active oxygen minimizes contact time and guarantees hygienic cleaning.Dose: 4 g/litre hot water. Contact time: 2-5 minutes.


CHEMIPRO CAUSTICThe original heavy duty cleaner, based on caustic soda and active chlorine. Not so environmetally friendly, but will remove almost any dirt. Suitable for glass, plastic and stainless steel. Do not use on copper or soft steel. With active chlorine to provide hygienic cleaning. NEEDS RINS-ING WELL WITH HOT WATER AFTER USE. Dose: 5 g/5 l hot/warm water. Leave to soak for 15 minutes to 1 hour. Rinse well afterwards.


CHEMIPRO ACIDAcid-based, no-rinse cleaner for all light duty cleaning in just one treatment. Its hygienic cleaning power is not infl uenced by organic substances. Suitable for all equip-ment except copper and steel. Also suitable for rinsing out washable fi lter cartridges. Dose: 1% (250 ml makes 25 l of cleaning solution). Contact time 5-10 minutes.

IODOPHORIodine-based no-rinse hygienic cleaner for home brewers and winemakers. Very effective: contact time is only 2 minutes. Very concentrated: use only 5 ml/litre solution. Easy to use: make solution, soak equipment for 2 minutes, leave to drain, rinse with clear water, ready! Do not use on copper, aluminium, silver, wood. Do not use on dirty equipment: clean fi rst with a detergent.


Art.nr. Pattern Content017.860.8 Blank 3 litres017.861.6 Fruit pattern 3 litres017.870.7 Blank 5 litres017.871.5 Fruit pattern 5 litres017.872.3 Grape pattern 5 litres017.873.1 Wineglass pattern 5 litres017.881.4 Fruit pattern 10 litres017.882.2 Grape pattern 10 litres017.833.0 Wineglass pattern 10 litres


BAG-IN-BOX 017

CHEMIPRO OXI®

CHEMIPRO CAUSTIC® CHEMIPRO ACIDAcid-based, no-rinse cleaner for

®

IODOPHOR®


Pallet purchases Professionals are offered special prices should they purchase by the pallet load. This applies to all these bottles. Please contact our commercial service to take advantage of this offer! Pallets and partitions are not returnable.

Wine, beer, juice bottles Swingtop bottlesRe-usable swingtop bottles in brown glass. Available in 2 sizes: 500 ml and 750 ml. Sup-plied without swingtop. Gives your beer a stylish cachet! Swingtop bottle 750 ml has a combination closure for 26 mm crown cap and swingtop!

Swingtop closure with rubber ringFits all standard swingtop bottles. Polyethylene stopper = recyclable. Complete with rubber ring.

Art.no. Description Nr. of pcs.017.570.3 Swingtop white + rubber ring 10 pieces017.571.1 Swingtop white + rubber ring 100 pieces017.572.9 Swingtop white + rubber ring 1000 pieces017.575.2 Rubber rings 10 pieces017.577.8 Rubber rings 100 pieces017.574.5 Rubber rings 1 kg ca. 500 pcs.

Metal band for swingtopsSmall aluminium lamina to turn any bottle into a Grolsch-type bottle. The lamina are clasped under the bulge of the bottle neck.

Art.no. Nr. of pieces017.578.6 10 pieces017.579.4 100 pieces

Art.no. Description Cont. Stopper # / box1 017.544.8 Wine bottle burgundy olive green 75 cl. Cork 332 017.545.5 Wine bottle burgundy olive green 37,5 cl. Cork 523 017.543.0 Wine bottle bordeaux white 75 cl. Cork 364 017.546.3 Wine bottle bordeaux green 75 cl. Cork 365 017.547.1 Wine bottle bordeaux green 37,5 cl. Cork 506 017.541.4 Wine bottle fl ute green 75 cl Cork 337 017.548.9 Wine bottle cider/sparkling wine green 75 cl Cork 328 017.549.7 Wine bottle champagne green 75 cl Cork 329 017.550.5 Geuze/cider bottle green 37,5 cl. Crown cap* 5210 017.535.6 Beer bottle brown NRW 50 cl. Crown cap** 5211 017.536.4 Beer bottle brown VICHY 33 cl. Crown cap** 6012 017.537.2 Beer bottle STEINIE brown 33 cl. Crown cap** 6013 017.538.0 Beer bottle FRANKONIA brown 50 cl. Crown cap** 4614 017.542.2 Aperitif bottle white 100 cl. PP31.5 3015 017.554.6 Juice bottle white + screw top MTO38 24 cl. MTO38 7616 017.553.9 Juice/milk bottle white 100 cl. T 048 24

* crown cap 29 mm** crown cap 26 mm

017 WINE, DECORATIVE BOTTLES, ACCESSORIES

Art.no. Description

17 017.530.7 Bottle brown 33 cl without swingtop



20 017.533.1 Bottle white 75 cl without swingtop

1 2 3 4 5 7 8

10 11 15

6

INFO

9 12 13 14

17 18 19 20

16


Very decorative bottle shaped like a bunch of grapes. Volume: 250 ml, with white plas-tic screwcap.

Grape bottle 250 ml

Very decorative bottle with hermetically sealing glass. Capacity: 500 ml.

Grape bottle 500 ml

Charming mini-bottles with swingtop closure, ideal for births, christenings and other celebrations.

MINI bottles

Art.no. Type Volume017.975.4 HEART, clear 40 ml017.976.2 SIPHON, clear 40 ml017.973.9 TROMPET, clear 40 ml017.974.7 VIOLIN, clear 40 ml

Decorative little bottle in white glass. Ideal for oil, shampoo, parfume… 200 ml, without cork.

Decorative bottle CHAGALI

Fliptops for mini bottlesArt.no. Description Nr. of pcs.017.566.1 Mini Wh. + rub ring 10 pieces017.567.9 Mini Wh. + rub ring 100 pieces

Looking for a tasteful and convenient way to package and present your homemade wine or liqueur? These bottles may well be the an-swer. Also very suitable for herbal vinegars, bath oils etc. and for birth and christening gifts, etc. Without cork.

Decorative bottles

Art.no. Type Vol.1 017.968.9 DAMA oval, clear 200 ml2 017.970.5 DAMA round, clear 200 ml

3 017.969.7 DAMA Quadra clear 200 ml

4 017.971.3 OPERA, clear 500 ml5 017.967.1 Onda Alta 200 ml012.321.6 Corks 17 x 20 mm (10pcs.)012.322.4 Corks 17 x 20 mm (100pcs.)

Very beautiful design, ideal as a gift, empty or fi lled with wine, port, cognac,...! With replacable, gold col-oured plastic tap.

Bottle with tap

Decorative bottle on base 1 LCharming, decorative ornamental fl asks with tap. At-

tractive fi nish for on the wine bar. Volume: 1 l. Dim. 24 x 18 x 32 cm. Weight: 2.7 kg.

Art.nr. Vol.017.961.4 2 l017.962.2 5 l017.963.0 tap

Art.no. Description1 017.981.2 “Winecask + cart”2 017.980.4 “Winecask”3 017.982.0 “Pulp-tub”

Art.no. Description017.977.0 Decorative bottle CHAGALI012.321.6 Corks 17 x 20 mm (10 pcs.)012.322.4 Corks 17 x 20 mm (100 pcs.)

CELLAR AND BAR ACCESSORIES

SECTION 020 AND 025

DECORATIVE BOTTLES 017

1 2 3 4

5

3

017.965.5

017.966.3

2

1

020.059.2

020.035.2

025.025.8

025.076.1


®®

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

With tap, plastic racking cane and special conical bung, which fits into any demi-

john. By blowing, the siphon is started. Diameter hose: 14 mm.

Blow siphon

018.001.8

With tap and hard plastic part for demijohn. With special conical bung which fi ts on any demijohn. With bel-lows for starting the siphon. Diameter hose: 14 mm.

Siphon with suction pump

018.005.9

With sturdy telescopic bottom section (max. 55 cm long), anti-dregs stopper, ‘little’ tap and blow pipe. Diameter hose = 9 mm. Fits the majority of fermentation bottles and plastic casks thanks to the conical cap.

telescopic siphon

018.003.4

Siphon with hand pump and one-way valve, small model. (Also suitable for petrol stoves). Diametre hose: 14 mm.

Colley - pump

018.016.6

Siphon clipVery ingenious and practi-cal! Attaches siphons up to diam. 12 mm to almost any container (demijohns, ferment-ing bins, buckets etc.).

018.014.0

Universal connectorTo connect ALL hoses (except propane) in the range of 4 to 18 mm!

Art.no. Diameter1 018.051.3 12 x 16 mm2 018.056.2 4 x 18 mm

Tap “LITTLE”Made of plastic, with wing. Can be attached to small siphons. Diam.: 8 mm.

3 018.047.1

Tap “UF”Plastic with wing, classic model, for hoses with diam. 14 x 18 mm.

4 018.050.5

In crystal-clear Plexiglass. Puts an end to unhygienic blowing or sucking on the siphon: simply pull and the siphon is in operation! With removable anti-dregs stopper, non-return valve and 1.5 metre hose (diameter 9 mm). Length: 2 x 55 cm. Tap not included! Not suitable for alcohol.Model JUMBO: Specially suitable for demijohns and bar-rels up to 60 l. Double output thanks to the larger diameter. Incl. 2 metres pvc hose 12/16 mm. Not suitable for alcohol.

Automatic siphon “AUTO-SIPHON”

Automatic bottling gun FIWVery useful device, which automatically stops when the bottle is full. Adjustable le-vel in bottle. Special anti-foam construction. Can be attached to 018.001.8 and 018.005.9 and to hoses of diam. 14 mm.

Art.no. Description018.031.5 Auto syphon 018.021.6 Jumbo auto syphon

FT bottle fi ller In transparent Plexiglass, especially in-tended to be attached to the automatic siphon 018.031.5. Allows fast and easy bottling of your wine/beer and fi lling the bottles from the bottom upwards.

Art.nr. Description Diam.018.023.2 Wine fi ller 12 mm018.033.1 Bottle fi ller 9 mm

PUMPS PAGE 63 - 64

018 SIPHONS, SIPHON TAPS

1

2

3

4

018.030.7

018.083.MIN

018.075.3

018.074.5


Special quality, transparent, suitable for foods. Varied use. Ideal for building/extend-ing siphons. Maximum temperature: 60°C. Price per metre.

PVC hose non-reinforced

Art.no. Diam. inside x outside018.060.4 7 x 10 mm (wort aerator)018.061.2 9 x 13 mm (Small siphons)018.063.8 12 x 16 mm (Larger siphons)018.059.6 14 x 18 mm (Larger siphons)

Food-grade quality, for connection to pumps, vessels etc The wall is reinforced with nylon fi bres (operating pressure at 20°C = 10 bar) or by means of a spiral (operating pressure at 20°C = 5 bar). Suit-able for wine, beer, liqueur etc. to 28% vol. Maximum temperature 60°C. Price per metre.

PVC hose reinforced

Art.no. Inside x outside diameter018.068.7 10 x 15 mm (nylon reinforced)018.057.0 16 x 22 mm (nylon reinforced)018.064.6 19 x 25 mm (nylon reinforced)018.062.0 25 x 34 mm (nylon reinforced)018.058.20 20 x 28 mm (spiral reinforced)018.058.25 25 x 33 mm (spiral reinforced)018.058.40 40 x 48 mm (spiral reinforced)

Silicone tubingResistant to high AND low temperatures (-50°C to +260°C). Does not release any odour or taste. Diam. 9 x 13 mm. Price per metre.

EPDM tubingProfessional tubing for alimentary liquids at 100°C! Inner lining in special food-grade white EPDM. Outer coating in woven tex-tile for increased strength. Intended for reg-ular use. Price per metre.

Art.no. Diam. inside x outside018.250.25 25 x 39 mm018.250.35 35 x 49 mm018.250.38 38 x 52 mm

bottle fi ller This is just the thing for brewers! A bottle fi ller that fi lls your beer bot-tle from the bottom, i.e. without oxidation or excessive foaming. The bottle fi ller stops automatically when the beer bottle is removed. Fits tap with backnut 018.053.9. or PVC hose 10 mm.

Art.nr. Description018.032.3 Bottle fi ller018.053.9 Tap

nylon reinforced spiral reinforced

Food-grade, heat-resistant hose for food-stuffs up to 90°C. NOT steam-cleanable, NOT suitable for fatty liquids. Pressure re-sistant to 10 bar. Price per metre.

Hose AQUAFIT

Art.no. Diam. inside x outside018.054.10 10 x 17 mm018.054.13 13 x 20 mm018.054.19 19 x 27 mm

Hose clipsHandy hose clips made of high-quality ny-lon. Attach your tubes effortlessly to the tube-holder with just a click and no tools! Heat resistant up to 130°C.

Art.no. Description018.253.911 Nylon 9,1 x 11 mm018.253.1012 Nylon 10,5 x 12,7 mm018.253.1113 Nylon 11,3 x 13,7 mm018.253.1214 Nylon 12,2 x 14,8 mm018.253.1316 Nylon 13,3 x 16,4 mm018.253.1518 Nylon 15,1 x 18,2 mm018.253.1720 Nylon 17,7 x 20,2 mm018.253.1822 Nylon 18,6 x 22,1 mm

Art.no. Description018.252.0816 SS 8 x 16 mm MIKALOR018.252.1222 SS 12 x 22 mm MIKALOR018.252.2540 SS 25 x 40 mm MIKALOR018.252.3250 SS 32 x 35 mm MIKALOR018.251.3235 SS 32 x 35 mm HD018.251.3639 SS 39 x 39 mm HD018.251.4447 SS 44 x 47 mm HD018.251.5255 SS 52 x 55 mm HD

Clip bindings018.252 clip binding SS mikalor:Stainless Steel clip binding to clamp tubes on to tube holders. Simply tighten with a screw driver.

018.251 clip binding SS HD:Stainless Steel clip binding in a solid fi nish to clamp reinforced pvc tubes and EPDM tubes on to tube holders.

SIPHON ACCESSORIES, TUBES 018®

018.055.4

018.252.x

018.251.x


Automatic bottle fi ller 3 headsHobby model. Large capacity through continuous bottling. Adjustable filling height, can be attached to any siphon (diam. 14 mm). Ideal for bottling large quantities. Not suitable for beer.

“WINE THIEF” transparentThe ideal solution for sampling your beer or wine in a quick and easy way. You can even use it as a measuring cylinder! Made from crystal clear plastic, it even gives you the possibility of evaluating colour/clarity and to read your hydrometer. Closes automatically, so no diffi cult fi nger exer-cises! 50 cm long for easy and automatic fi lling without havint to suck on the siphon. H y d r o m e t e r not included.

Sampling pipetteFor taking wine/beer samples from demijohns or other con-tainers. Provided with a handle. Length: 50 cm.

Vacuum bottle fi ller ENOLMATICThe ideal device for the demanding hobbyist. For bottling wine, beer, juices, etc. without needing to move the demijohn! Functions with vacuum pressure. Thanks to the vacuum, the wine will not be affected by oxygen. Auto-matic fi lling head, high capacity (up to 100 bottles/hour) and solid fi nish! Accessories are available for bottling e.g. oil, apple sauce, crushed tomatoes, etc. By connecting a fi lter cartridge, it becomes possible to siphon and fi lter at the same time!

Siphoning accessoryAllows siphoning from demi-johns without a difference in height! Especially suited for the ENOLMATIC bottle fi ller.

Art.no. Gradation019.032.2 5 µ (very coarse)019.033.0 1 µ (coarse)019.034.8 0,5 µ (fi ne)019.031.4 0,25 µ (sterile)

Cartridge fi lter TANDEMConnect this fi lter to the ENOLMATIC vacuum bottle fi ller to siphon and fi lter at the same time with reusable fi lter cartridges! Not suitable for standard wine pumps. Filter cartridge not included.

Filter cartridges for cartridge fi lter TANDEMCan be rinsed out in reversed direction, so it is possible to reuse them many times! Just rinse them out in reversed direction, using hot water or special cleaning/disinfecting solution chemipro ACID to remove practically all dirt.

Jar kitSpecial jar fi lling head for the ENOLMATIC vacuum bottle fi ller. Fills all your jars easily. Suitable for thick liquids, e.g. advocaat, egg nog, jam, etc.

Mignon kitSpecial fi lling head for little de-corative bottles used with the ENOLMATIC vacuum bottle fi l-ler. To be installed instead of the regular fi lling head.

018 SIPHON ACCESSORIES, BOTTLING MACHINERY

018.044.8

018.066.1

018.067.9

018.070.3

018.065.3

019.030.6

018.149.5018.151.1


Linear bottle fi llerMade entirely of stainless steel, on stand, equipped with heavy industrial fi lling heads with automatic and adjustable fi lling level of the bottles. One-piece storage basins without seams. Can be used for wine, beer, oils, detergents, etc. Can be steri-lised using steam. Capacity: 130 l/hour per bottling head! With mechanical fl oat in the storage basin. Can be connected to a pump.

Linear bottle fi ller with electric pumpLike above but high model with an electric centrifugal pump and 24 volt level control in the storage tank.

Linear bottle fi ller with electric pump and plate fi lterAs previously described, but equipped with a plate fil-ter. Plate filter as in art.no. 019.035.10, with filter plates of 20 x 20 cm. Can also be used without plate filter.

Counterpressure bottle fi ller + carbonator CW 250Industrial counterpressure bottle fi ller and carbonator for a wide range of liquids. Capable of fi lling beer under pressure as well as carbonating AND bottle fi lling in only 1 movement of all kinds of non-car-bonated liquids like sparkling wines, fruit juices, ciders, waters, soft drinks etc.

• Suitable for fi lling PET bottles as well as glass bottles from 0.2 to 2 l.• Large capacity: up to 400 bottles/hour, depending on the bottle volume • Simple to operate • Capable of carbonating at ambient temperatures!• Dimensions 50 x 50 x 240 cm• Power supply: 220V, 16A

PROFESSIONAL BOTTLE FILLERS 018

Art.no. # heads Dimensions (height x w.)018.035.2 2 85 x 60 cm018.035.3 3 160 x 60 cm018.035.3B 3 85 x 60 cm018.035.4B 4 85 x 60 cm018.035.6 6 160 x 90 cm

Art.no. # heads Dim. (H x W)018.037.3 3 160 x 60 cm018.037.6 6 165 x 98 cm

Art.no. # heads # fi lter plates

Dimensions (height x width)

018.038.310 3 10 160 x 60 cm018.038.320 3 20 160 x 60 cm018.038.330 3 30 160 x 60 cm018.038.620 6 20 165 x 98 cm018.038.630 6 30 165 x 98 cm

018.340.2


Rotary fi lling line TA 1600KTM have been manufacturing professional combined fi lling lines for several years now. Their motto is ‘Keep It Simple’ and with their well-thought out designs this manufacturer has succeeded in producing high-per-formance machines at an affordable price.

• At last, combined fi lling and sealing at an affordable price!• Available with corker and/or crown capper and/or pilfer proof capper!• Switch between corker, crown capper and pilfer proof capper in just 5 minutes!• Steplessly adjustable fi lling level.• Also suitable for beer (including bottle fermentation) and hot fruit juices.• Suitable for steam sterilisation and easy to clean.• Capacity: up to 1600 bottles/hour.

Art.no. Description018.300.10C 10 heads + crown capper018.300.10K 10 heads + corker018.300.10P 10 heads + PP - capper018.301.10 10 heads without closing unit018.300.14C 14 heads + crown capper018.300.14K 14 heads + corker018.300.14P 14 heads + PP - capper018.301.14 14 heads without closing unit

Natural corks

Crown corksCork stamper

Cork container

Screw capper

Crown cork head

Feeder

Carier for screw cap seals

018 ROTARY FILLING LINE TA 1600


MONOMATIC AUTOMATIC FILLING MACHINEUnique automatic combination for fi lling, closing (with corks or screw caps), capsuling AND labelling cylindrical or rectangular bot-tles. With its front inlet and outlet, all this can be operated by only one person! Each function (e.g. capping, labelling, etc.) can easily be turned on or off with the PLC control user-friendly touch-screen. All stainless steel construction, mounted on base with castors.

• Vacuum fi ller, suitable for wines, liqueurs, oils, etc. • Corking machine suitable for all types: natural cork, granulated cork, synthetic corks.• Capsuling unit for THERMO- or ALUMINIUM capsules.• Labelling unit for self-adhesive labels suitable for front AND rear labels!• Thermal transfer BATCH no. printer!• Capacity: up to 800 bottles / hour.

Specifi cations:

BOTTLES: Bottle diameter: 40-80 mm/75-115 mmBottle height: 180-350 mmAlso available for rectangular bottles on request

CLOSURES:Cork dimensions: 20x40mm-26x48mmScrew caps: 28-31.5mm

CAPSULES:Choice of ALUMINIUM laminate or HEATSHRINK capsules

LABELS:Self-adhesive labels on roll.Height: 40-180 mm.Length: no restriction.

DIMENSIONS:(L x W x H) 170 x 170 x 205 cm. Power supply: 380 volt, 3 kW.

018.450.M1

MONOMATIC 018


Counterpressure bottle fi ller manualEspecially suitable for bottling beer, sparkling wine and other carbonat-ed drinks, with preservation of the carbon dioxide. Complete stainless steel design. Capac-ity: up to 60 bottles/hour/head.

Art.no. Description018.034.2 2 heads018.034.4 4 heads018.034.6 6 heads

Automatic counterpressure fi llerProfessional counterpressure filler for beer and carbonated drinks with automatic filling cycle. The bottles are pneumati-cally pushed against the filler heads, flushed with CO2, charged with CO2, filled and discharged! Capacity: up to 300 bottles/hour (60 bottles/hour/head).

Art.no. Description018.350.4 4 heads018.350.6 6 heads

DOSAMATIC fi llerVolumetric piston fi ller for the fi lling of jams, sauces, creams, viscous products, etc. even chunky consistencies. Pedal-opera-ted and pneumatically driven. Draws up the product from the vessel by itself. Generous choice of capacities, special fi ller heads etc. There are also special versions to fi ll mini-bottles.

Art.no. Description018.410.100 Dosamatic range: 40-1000 ml018.410.500 Dosamatic range: 200-5000 ml018.410.M1 Dosamatic mignon range: 5-250 ml018.410.M8 Dosamatic mignon range: 20-700 ml018.411.L Valve for dosamatic for liquid products018.411.SL Valve for semi-liquid products018.411.T Valve for thick liquid products018.412.30 Filling nozzle 30 mm018.412.40 Filling nozzle 40 mm018.413.15 Hopper 15 litres018.413.30 Hopper 30 litres018.413.15.M Hopper 15 litres + mixer

018 PROFESSIONAL BOTTLE FILLERS

Semi-automatic fi lling machine for bag-in-boxProfessional, semi-automatic fi lling machine with compact design for the fi lling of wine, fruit juices, oils, syrups, milk, liqueurs, ... Suitable for 2 to 30 litres bag-in-boxes. Large fi lling capacity: up to 150 BIBs/h (5 litres BIB). The fi lling procedure con-sists of 4 stages and the fi lling cycle itself takes place automatically. Extensive standard equipment. Multi-ple options are possible, among which a work surface with roller conveyor, nitrogen refi ll, equi-pment for bottling and pasteurisation (85°C), etc. For a complete description also look in front of the catalog.

018.400.SYM


Drill pumpAn ideal solution for drill owners. Pumps liquids (no petrol, no gasoline!) in no time. Highest quality bronze pump body, with stainless steel axle. Can pump both ways. Only for clear liquids without particulates. Flow rate: up to 20 litres/min. Maximum revolutions: 2300 rpm. Connection for hose: 20 mm (for 16 x 22

or 20 x 25 mm hose). Diam. axle: 8 mm. Max. tempera-ture: 90°C.

Bronze centrifugal pumpsFor the pumping of clear liquids: water, oil etc. With powerful electric motor and internal bypass for stepless flow-rate control (except 018.071.1)! Motor can rotate in two directions! Sui-table for liquids with a maximum density of 1.1kg/l and up to 90°C. Not suitable for benzenes and detergents. Complete with bronze connectors. Motor 220 V, IP44.

Art.no. Motor Max. cap. Max. press. Connect.018.071.1 0.5 hp 30 l / min 2 bar 20 mm018.072.9 0.6 hp 53 l / min 1 bar 25 mm

Stainless steel impeller pumpsLow speed professional pumps with rubber impellers. Ideally sui-table for the pumping of delicate liquids: wine, beer, milk etc. Also suitable for pumping liquids containing particles and moreviscous liquids, such as emulsions, fruit juices, light sauces, etc. Max. temperature: 90 °C. Motor can rotate in two directions. Options: different speeds, bypass, silicone impeller etc.

Stainless steel impeller pump unitsProfessional pump unit with belt drive and 2 low speeds: 700/350 revs. Rubber impeller. Ideally suitable for pumping delicate liquids: wine,

beer, milk etc. Also suitable for pumping liquids containing high quantities of particles and more viscous liquids, such as must, syrups, sauces etc. Max. temperature:

90°C. Motor can rotate in two directions. Complete with stainless steel connectors. Optionally available: different speeds, bypass, silicone impeller, EPDM.

Art.no. Motor Max. capacity Max. pressure Connection018.081.MIN 2.4 hp 83 / 46 l / min 2.0 / 1.5 bar 40 mm018.081.MAJ 2.4 hp 300/150 l / min 1.5 / 1.0 bar 50 mm

Stainless steel centrifugal pumpsFor pumping clear liquids. For beverages: wine, beer, milk, fruit juice etc. With powerful electric motor and internal bypass for stepless fl ow-rate control (except 018.071.1)! Motor can rotate in two directions! Suitable for liquids with a maximum densi-ty of 1.1kg/l and up to 90°C. Complete with nylon connectors. Motor 220 V, IP55.

Vane pump ECO 40mm S/S + trolley +bypass

Good value self-priming vane pump with rubber im-peller for wine, fruit juice, water, etc. Not suitable for hot wort. Max. temperature: 60°C. Flowrate:

up to 130 l/minute. Complete with built-in bypass for controllable fl ow and mounted on wheeled hand cart. Hose connections, clamp type: 40 mm. Motor: 380 volt, 900

r.p.m, 900 Watt. The motor can run in either direction.

Art.no. Motor Max. capacity Max. press. Connect.018.083.MIC 0.75 hp 1400 tpm 20 l / min 3 bar ¾”018.083.MID 1 hp 1400 tpm 96 l / min 2.8 bar 5/4”018.083.MIN 2.8 hp 900 tpm 115 l / min 2.5 bar 40 mm018.083.MAJ 2 hp 700 tpm 300 l / min 1.5 bar 60 mm

Art.no. Motor Max. Cap. Max. press. ConnectionA 018.073.20 0.5 hp 30 l / min 2 bar ¾” x 20 mm

018.080.JUN 0.6 hp 58 l / min 2 bar 1” ¼ x 25 mmB 018.080.SEN 1.0 hp 120 l / min 1.5 bar 1” ½ x 40 mm

018.080.MAS 1.5 hp 230 l / min 2.5 bar 2” x 50 mm

Opt

iona

l by

pass

WINE AND BEER PUMPS 018

AB

018.075.3

018.074.5


Litre-counter With zero setting func-tion. Accuracy: 1%. Con-nections: 1” inner thread. Not suitable for commer-cial use.

Cage fi lter SSFor trapping particles. Diame-ter: 28 mm. Length: 58 mm. Connection: 3/4”.

Hand cart for electric pumps Impeller

Straight ball valve SSBall valve in AISI 316 stainless steel with PTFE seals. Suitable for temperatures of up to 180 °C. Fitted at both ends with an internal gas thread connector.

Art.no. Description018.135.1 1”018.135.12 ½”018.135.34 ¾”018.134.4425 1” + hose spigot 25 mm

Hose spigots STAINLESS STEEL - BRONZEStainless steel hose spigots with a gas thread connector.

Must pump stainless steelProfessional must pump for charged liquids and viscous/paste-consistency products. Maximum diam. of the particles in suspen-sion = 5 mm. • automatic bypass with adjustable output pressure.• 380V, 900 rpm, 1600 lph, max. temp.: 130°C.• dim.: 220 x 700 x 360 mm.• mounted on cart.

Art.no. Impeller018.089.E20 EPDM for micra/mini018.089.E30 EPDM for midex018.089.E40 EPDM for minor

018.089.N20 NEOPRENE for micra/mini

018.089.N40 NEOPRENE for minor018.089.NBR30 NITRIL for midex018.089.R40 RUBBER for minor018.089.S40 SILICONE for minor018.089.S60 SILICONE for major018.089.S80 SILICONE for maxi

TAPS PAGE 50

Centrifugal pump magnetically coupledLow maintenance, heat-resistant, magne-tically coupled centrifugal pump for clear wort. Thermoplastic housing and VITON sealing. The magnetic coupling guarantees NO leaking through the motor shaft.

• Capacity: up to 30 l/min. • Connections: 1/2”M. • Motor: 230 Volt/18 Watt.

Art.no. Description018.077.8 ANALOG018.077.8D DIGITAL

Art.no. Description018.076.1 Steel018.079.4 Stainless steel

Art.no. Description018.263.714 ¼” x 7 mm018.263.1234 ¾” x 12 mm018.263.1312 ½” x 13 mm018.263.1612 ½” x 16 mm

Hose spigots NYLON

Art.no. Description Connection Material2 018.137.12 1/2” x 13 mm M SS2 018.137.34 3/4” x 20 mm M SS2 018.137.44 1” x 26 mm M SS1 018.261.2034 3/4” x 20 mm VR SS1 018.261.2544 1” x 25 mm VR SS1 018.261.2554 5/4” x 25 mm VR SS

018.262.2544 1” x 25 mm bent VR SS4 018.265.2034 3/4” x 20 mm VR BRONZE3 018.266.2034 3/4” x 20 mm bent VR BRONZE

Stainless steel hose spigots with a gas thread connector “F”.

018 BOTTLING EQUIPMENT, VALVES

018.100.8

018.078.6

1 2

3

4

018.090.1


®

®


FIW siphon fi lterThe budget-saving hobby fi lter for small amounts of wine or beer. Easy to con-nect to a siphon. The wine is fi ltered by gravity. One fi lter pad (diam. 15 cm) is needed per fi ltration.

019.015.7FIW fi lter disks (per 3 pieces)Art.no. Type Description019.024.9 2000 For beer019.020.7 1000 Coarse019.021.5 500 Fine019.022.3 100 Very fi ne019.023.1 SST Sterile

(blocks yeast)

Complete set for wine fi ltration. Filters by pressing through two fi lter plates. Model with large tank capac-ity of 11 litres. Special leak proof fi lter unit thanks to

extra seals. Uses fi lter pads Vinoferm, 22 cm diameter. Included: 2 fi lter pads “fi ne”.

wine fi lter

Art.no. Description019.005.8 Filter 11 l complete019.006.6 Filter unit019.007.4 Pressure tank 11 l

fi lter pads Original Vinoferm fi lter pads of 22 cm diam-eter for use in the Vinamat and Vinoferm wine fi lters and similar fi lter housings.

Type 2 pieces 25 piecesCoarse 019.010.8 019.013.2Fine 019.011.6 019.014.0Sterile * 019.012.4 019.016.5

* sterile = blocks yeast

Filter paperFolded fi lter paper, to be used with a funnel. 5 pieces per pack.

Art.no. Type Volume019.055.3 5 1 litre019.056.1 6 1.5 litres019.057.9 7 2 litres

Nylon fi lter bagsIdeal for separating must. Can also be used as a small press bag. Fine-meshed.

Art.no. Dim. (l x w x h)019.067.8 15 x 15 x 35 cm019.063.7 25 x 25 x 35 cm

FunnelsSpecial design in white plastic, with nylon sieve and a special groove for de-aeration.

Art.no. Ø bottom x top019.080.1 1.3 cm x 15 cm019.081.9 2 cm x 21 cm019.082.7 2.5 cm x 25 cm019.083.5 2.5 cm x 30 cm019.084.3 3 cm x 35 cm

Spiral funnelMade of white plastic, diam. 15 cm. Because of the special spiral form, the fi ltering sur-face is considerably enlarged. For fi lter paper or special fi l-ter cloth (019.096.7).

Washable fi lter clothIn cotton, washable and reusable. For spiral funnel 019.095.9 and oth-ers. Ideal for fi ltering off sediments.

Must sieveMade of red plastic, equip-ped with metal handle. Diam. 27 cm.

019.103.1

FILTERING EQUIPMENT 019

019.095.9 019.096.7

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com66 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

019 FILTERING EQUIPMENT Electric wine fi lter MINI-JETThe ideal fi lter for small quantities (max. 40 l each time). With its incorporated self-priming pump, this fi lter will fi lter up to 20 litres of wine in only 15 minutes. Filtering surface: 465 cm2. Uses three fi lter plates. Very easy to use. Dimensions: 30 cm x 18 cm x 14 cm. Weight: 3 kg.

Filter pads for MINI-JETFilter pads in pressed cardboard with kieselguhr, for 019.040.5. 3 sheets per pack-age and available in three gradations.

Art.no. Gradation019.041.3 Coarse019.042.1 Fine019.043.9 Sterile*

Electric wine fi lter SUPER-JETThe ideal fi lter for somewhat larger quantities. With its incorporated self-priming pump, this fi lter will fi lter up to 50 litres of wine in only 15 minutes time. Filtering surface: 1200 cm². Uses 3 fi lter plates. Very easy to use. Dimensions: 49cm x 46cm x 26cm. Weight: 13 kg

Filter pads forSUPER-JETFilter pads in pressed cardboard with kieselguhr, for 019.045.4. 3 per package and available in three gradations.

Art.no. Gradation019.046.2 Coarse019.047.0 Fine019.048.8 Sterile*

Cartridge fi lter for pressureSpecial pressure-resistant body for washable fi lter cartridges 019.031.4 up to 019.034.8. Can be used on any elec-tric pump (with bypass). Not suitable for use in combination with the vacuum bottle fi ller. Body without fi lter car-tridge.

Cartridge fi lter for vacuumEspecially for the vacuum bottle fi ller (018.065.3). Filter with washable fi lter car-tridges! By connecting it to the vacuum bot-tle fi ller, it is possible to fi lter and siphon at the same time! NOT pressure-resistant, CANNOT be used with an electric pump. Body delivered with-out fi lter cartridge.

Filter cartridgesFor fi lter houses 019.120.6 and 019.030.6. Can be rinsed out in re-verse direction, so it is possible to reuse them many times! Just rinse them out in reverse direction, us-ing hot water or special clean-ing/disinfecting solution ultrafi l (004.020.4) to remove practically all dirt.

Art.no. Gradation019.032.2 5 µ (very coarse)019.033.0 1 µ (coarse)019.034.8 0.5 µ (fine)019.031.4 0.25 µ (sterile*)


sterile* = holds yeast

STAINLESS STEEL plate fi lter 2020 with pumpSemi-professional model for wine and beer. Uses fi lter plates of 20 x 20 cm. Heavy stainless steel body and electric pump. The pump can also be used separately for siphoning. The capacities indicated are for wine; for beer the capacity can decrease down to 1/3rd.

Filter pads 20 x 20 Made from pressed cellulose pulp with kieselguhr. 20 x 20 cm for 019.035.xx. 25 pieces per pack.



Type Art.no.KD1 very coarse 019.110.6KD3 coarse 019.111.4KD5 fi ne 019.112.2KD7 very fi ne 019.113.0KD10 ultra fi ne 019.108.0KDS15 sterile* 019.114.8

Art.no. Plates Filter surface Cap/h.019.035.6 6 0,24 m² 180019.035.10 10 0,4 m² 300019.035.20 20 0,8 m² 600019.035.30 30 1,2 m² 900019.036.3 Rubber ring019.038.9-B Spare plate BEGINNING019.038.9-E Spare plate END019.039.7 Spare plate MIDDLE

019.120.6 019.030.6

019.040.5

019.045.4

67 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com 67 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

KIESELGUHR bag fi lterKieselguhr fi lters with electric pump. Especially intended for the fi ltering of fruit juices and other cloudy liquids that contain many particles. A large collection capacity thanks to the polyester bag fi lled with kieselguhr and cellulose fi bres. The hermetically sealed bell ensures fi ltration under pressure and without oxidation. Easy to use.

Art.no. Capacity019.161.9 200 l / hour019.162.7 800 l / hour

KIESELGUHR fi lter professionalThe most economical solution for fi ltering larger quantities of wine, beer, juice, etc. Kieselguhr fi lter with horizontal panels. This version is con-structed entirely of stainless steel and equipped with an automatic dosing pump for the kieselgur, for a smooth start-up and fi ltration. Filtration surface = 2.6 m². Capacity: up to 5400 l/hour with a pressure of 1.5 bar.

Filtration pulp DICALITE SPEEDPLUSPure amorphous and micro crystal kiesel-guhr (SiO2) for use in kieselgur fi lters and vacuum drum fi lters. Medium-fi ne fi ltra-tion. Dose: 300 g/m2 fi lter surface, 50-100 g/hl fl uid.

Drenopor S prefi lter layerPolyethylene fi bres as replacement for as-bestos, with absorptive working. Used as pre-fi lter layer in kieselguhr fi lters. Dose: 25-50 g/m2, if necessary an addition of 5-10% of the kie-selguhr dose during fi ltration.

Art.no. Content019.149.4 1 kg019.150.2 22.7 kg

SS plate fi lter 4040 with pumpProfessional model. Uses fi lter plates of 40 x 40 cm. Heavy stainless steel body and electric pump. The pump can also be used separately for siphon-ing. Steam sterilisable. With set for double fi ltration!

Art.no. Plates Filtersurface Cap./h (wine) Cap./h (beer)019.130.11 11 1.7 m² 1100 l 300 l019.130.19 19 2.9 m² 1500 l 500 l019.130.29 29 4.5 m² 2900 l 800 l019.130.39 39 5.8 m² 3900 l 1100 l

Filter pads 40 x 40 Made from pressed cellulose pulp with kieselguhr. 40 x 40 cm for 019.130.xx. 25 per pack.

Type Art.no.KD1 very coarse 019.115.5KD3 coarse 019.116.3KD5 fi ne 019.117.1KD7 very fi ne 019.118.9KDS15 sterile* 019.119.7SD30 019.121.3S60 sterile* 019.122.1S80 sterile* 019.123.9S100 sterile* 019.124.7

sterile* = blocks yeast


FILTERING EQUIPMENT 019

019.140.26.P

019.161.9


Hand corker FIWClassic model, works by pound-ing, entirely in plastic. Only for 38 mm wine corks and for small quantities.

020.009.7

Hand corker with 2 levers Solid aluminium design. Grasps the neck of the bottle. Plastic handles, not adjustable. Only for 38 mm wine corks.

020.012.1

Hand corker adjustable with 2 leversLike 020.012.1, but with adjustable cork-ing height. Only for 38 mm wine corks.

Hand corker GILDAIngenious corker. Functions like the large corkers on stands: by fi rst compressing the cork cylindrically, then pushing it straight into the bottle. Solid construction in nylon

and aluminium.

Corker on stand, green, model CPThe ideal corker for the demand-ing hobbyist. The cork is fi rst compressed cylindrically, and then pushed straight into the bot-tle. This methode produces no grooves in the cork. With ad-justable cork height and suit-able for all bottles. With bronze cork squeezer. Very solid con-struction! Height: 90 cm.

020.015.4

Corker on stand, red, model RPLike 020.015.4, but smaller model, with nylon head. Small, handy and beautifully fi nished model. Can be used while sitting. Solid con-struction and budget-saving! Height: 70 cm.

Corker on stand, model FIA manual standing corker for all uses: wine corks, beer corks AND crown caps (when used with an adaptor)! Also suita-ble for beer corks (26 mm and 29 mm diam.). With chrome-plated cork-pressers = suitable for regular use. Special crown cork adaptor (26 mm + 29 mm caps) available separately.

Art.no. Description020.016.2 Corker FI020.018.8 Crown cork adaptor

020.017.0 Corker FI for Magnum bottles

CORKS SECTION 012

NOVITA cage wirerTo quickly and smoothly tie up your cham-pagne cages. Indispensable for bottlers of champagne.

Cage wirer, tearing modelEffortlessly wires hundreds of cages. Sturdy model for regular usage.

020 MANUAL CORKERS

020.106.1

020.105.3

020.014.7

020.021.2

020.010.5


Electric corker MICRAFoot model, with semi-automatic turnable holder for 200 corks. With 24 volt button con-trol. • Max. diam. corks: 26 mm, • Max. bottle height: 35 cm, • Capacity: 600-800 bottles/hour, • Dim. (H x W x L) 150 x 35 x 40 cm, • Work height: 80 cm, • Weight: 70 kg, • 220 volt, 1 hp.

Electric corker MINIAs described above, but with sturdier stand and au-tomatic bottle elevator. Capacity: 800-1000 bot-tles/hour.Dimensions (H x W x L): 180 x 60 x 60 cm. Work height: 80 cm.Weight: 70 kg, 220 volt, 1 hp.

Electric corker CAMPAGNOLA With automatic bottle elevator, foot switch control and automatic cork holder. Capacity: 1000-1200 bottles/hour, dim. (HxWxL): 200 x 60 x 60 cm, work height: 85 cm, weight: 160 kg, 220 volt 1 hp.

Champagne corker TS-3Professional champagne corker with semi-au-tomatic cork holder. Suitable for corks of 25 to 32 mm diam. and 28 to 55 mm height. Capacity: up to 1000 bottles/hour. Height: 220 cm. Weight: 200 kg.

Champagne corkerElectric corker for corking cider, beer and champagne bottles with champagne corks or beer corks. Can, with an optional kit, also be used for normal corking. • Max diam. cork: 32 mm.• Max diam. bottles: 100 mm.• Max height bottles: 390 mm.• Capacity: up to 300 bottles/hour.

Champagne cage wirerGIS4Professional device to tie up your champagne cag-es. Can also be used as a crown capper (29mm). Heavy hydraulic mecha-nism, meant for regular and long-term use. Ca-pacity: 600 bottles/hour. Weight: 200 kg. Height: 164 cm.

Champagne corker RAPID 49Professional heavy duty (weight 43 kg) ma-nual stand corker for corking standard- to magnum-sized bottles with champagne corks or beer corks. New system with additional second lever to compress the cork. This new system is particularly suitable for hard corks. • Cork compressor with 4 jaws. • Vertically directed precision double gui- ding rod.• Can optionally be fi tted with an accessory for wiring champagne cages.• Corks: maximum height: 51 mm, maximum diameter: 35 mm, compression diameter: 16 mm • Bottles: minimum inside diam. of the neck: 18 mm, maximum diameter bottle: 200 mm, height: 200-420 mm

Art.no. Description020.022.0 Corker RAPID 49

020.023.8 Wiring accessory for RAPID 49

PROFESSIONAL CORKERS 020

020.027.9

020.025.GIS4

020.025.MI020.025.CAM

020.025.TS3

020.025.3


Crown cappersWith 2 levers, magnet and replacable head (only EMILY). Made of nylon, very solid con-struction. 2 heads (26 mm and 29 mm) included. For all beer bottles and champagne bot-tles with crown caps! The GRETA model is only available with a 26 mm head, so only suitable for beer bottles.

Crown capper table model FIWHandy model that is easily adaptable for different heights of bottles. With exchangeable “head” for standard 26 mm crown corks. Optional “head” for 29 mm crown caps is avail-able separately.

Art.no. Description020.046.9 Crown capper020.044.4 Crown head 29-31 mm020.049.3 Crown head 26 mm

Crown capper table model CORONAHeavy and sturdy table model for con-tinuous use. Ideal for the demanding hob-

byist, for lab mix-tures etc. Manually

controlled. Included accessory for crown

caps with diam. 29 mm + 26 mm. Height: 51 cm,

weight: 8 kg.

020.147.5

Pneumatic crown capperSolid construction, meant for regular or daily usage. The ideal and affordable solu-tion for the serious amateur, the lab or the

microbrewery. Accessories for 26 and 29 mm crown

caps AND plastic cham-pagne corks included.

Requires a small air compressor. Dim. (H x W x Dpt.):

59 x 30 x 30 cm. Weight: 20 kg.

Art.no. DescriptionA 020.040.8 GRETA for beer bottles

B 020.041.0 EMILY for beer bottles and champagne bottles

MANUAL pincers for pilfer-proof capsCloses the sealing band on threaded pilfer-proof caps (PP 31.5 art.nr. 012.207.7). Al-lows you to close pilfer-proof bottles (Mar-tini,...) without large investment in electrical machinery.

Pilfer-proof capsuler with handleProfessional electric table model, with han-dle. Capacity: up to 300 bottles/hour. With standard PP31.5 head. Others available upon request.

Pilfer-proof capsuler with push buttonProfessional electric table model, with push button. Capacity: up to 300 bot-tles/hour. With stand-ard PP31.5 head. Others available upon request.

CROWN CORKS PAGE 25

020 CROWN CAPPERS

A

B

020.080.8 020.082.4

020.146.7

020.081.6


AUTOMATIC crown capper TV2000Fully automatic closure unit with feeder and discharge belts. In single version for 1 closure. Can be supplied for corks, crown corks, polypropylene stoppers, Long Cap/Stelvin screw caps, plastic screw caps and twist-off caps. Easy to adjust to different bottle diameters and heights without gauging pieces! Ask our technical sales people for more information.

Technical data:• Capacity: up to 2500 bottles/hour• Bottle height: max: 450 mm• Bottle diameter: max 120 mm• Motor: 230 volt• Air consumption: 200 l/min at 8 bar• Dim. (D x W x H) 500 x 900 x 2000 mm, 150 kg.

Art.no. Description020.160.KK Capper automatic TV 2000 crown corks + corks020.160.KP Capper automatic TV 2000 crown corks + PP020.160.KUPP Capper automatic TV 2000 corks + PP020.160.ST Capper automatic TV 2000 PP + TWIST-OFF

Art.no. Description020.160.K Automatic crown capper TV 2000020.160.KU Automatic corker TV 2000

Screw capper FeederCarier for screw cap seals

PROFESSIONAL CROWN CAPPERS 020

AUTOMATIC crown capper TWIN TV2000Fully automatic closure unit with feeder and discharge belts. In double version with 2 different closure units. Can be supplied for corks, crown corks, polypropylene stoppers, Long Cap/Stelvin screw caps, plastic screw caps and twist-off caps. Easy to adjust to dif-ferent bottle diameters and heights without gauging pieces! Ask our technical sales people for more information.

Technical data:• Capacity: up to 2500 bottles/hour• Bottle height: max: 450 mm• Bottle diameter: max 120 mm• Motor: 230 volt• Air consumption: 200 l/min at 8 bar• Dim. (D x W x H) 500 x 900 x 2000 mm, 150 kg.


Foil-cutter Attractive and very handy capsule cutter for wine bot-

tles. With 4 roller cut-ters.

PROFESSIONAL uncorkerWith table clip and long lever for easily un-corking dozens of bottles, and replacable spiral. Especially for restaurants, caterers, parties, wine sellers,...

Art.no. Description020.070.9 Table model 020.071.7 Spare spiral

Corker and uncorker AH-SOThe most ingenious system for preventing corks from being damaged! 2 plates slide along the cork into the bottle, you pull out the cork without any problem. Pocket model.

Cork catcher

Sommelier with knife,plasticHollow spiral with 5 turns. Solid steel construction, plas-tic covered in assorted colours.

020.058.4

Uncorker metal,2 leversThe most popular and classic model.

020.051.9

Uncorker TWISTERAttractive and practical cork-screw with a Tefl on coated hollow screw, for opening wine bottles with ease. Has a fi rm grip on every wine bottle.

WINEMASTER uncorkerUncorks your bottles without turning. Very easy to use: just move the levers

up and down. Hollow spiral with tefl on coating. Capsule-cutter incorporated. Very solid contruction and modern design.

Art.no. Description020.035.2 Winemaster020.034.4 Spare spiral

Cork fallen INTO the bottle? No problem! Get it out with this handy cork catcher!

Corkscrew DOUBLE ACTIONIngenious corkscrew with knife and double action: thanks to this system the cork is pul-led safely and straightly in 2 steps. No more broken corks and practically no effort. Plea-sant arched form. With high quality open coil, covered in Tefl on.

021 UNCORKERS AND ACCESSORIES

020.036.0020.120.2

020.030.3

020.058.4

020.059.2

020.052.7


Bottle rinser/brusherECOLOGYA revolutionary bottle rinser! To be connected to the water conduit. The in-ner brush spins powerful-ly by water pressure, no electricity required! Spare brush art.no. 021.240.7.

Bottle brushesUniversal model, for cleaning beer bottles, wine bottles, demijohns etc.

Bottle brush 42 cmFor straight 2-liter and 5-liter bottles, in natural bristle.

Art.no. Length Brush (H x D) Type Use1 021.001.3 30 cm 12 x 4 cm Natural bristle For beer bottles3 021.003.9 45 cm 15 x 7 cm Nylon For wine bottles /

demijohns4 021.006.2 80 cm 15 x 7 cm Nylon

Demijohn brushWith round head, for easy cleaning of de-mijohns between 15-34 l. With wooden handle. Total length of nylon brush: 35 cm, diam. 8.5 cm.

Rotary bottle cleaner FIWFunctions like a screwdriver. Provided with a special stainless steel brush with tip. Eco-nomical and useful!

Art.no. Description021.018.7 Bottle cleaner FIW021.019.5 Spare brush

Rotary hand bottle cleaner DOUBLESuccessor of the well-known bottle cleaner with a paten-ted double-rotation mechanism. Normal position: brush rota-tes while moving up and down. Secured: brush rotates in one place only. Ideal for heavily soiled bot-tles. With brush in stainless steel.

Art.no. Description

021.015.3 Bottle cleaner DOUBLE

021.019.5 Spare brush

Bottle rinser BLASTRinses all your bottles, pressure vessels, demijohns and even tubes and syphons in-stantly. Connects to a tap. Very simple and effi cient to use: open tap, push up bottle. and rise out with a powerful jet of water.

021.221.7

Bottle rinser DOUBLE BLASTThe same as 021.221.7 but rinses 2 bottles at the same time! With extra spray nozzle for demijohns.

021.222.5

Bottle rinser AVVINATOREHas its own reservoir for e.g. a sulphite solution. When you push in the bottle, a powerful jet of water completely rinses out the bottle completely. Ideal for e.g. disinfecting bottles, just before bottling. With table stand, also fi ts on bottle drainer 021.085.7.

021.218.3

Pipette brushFor pipettes. Total length: about 50 cm. Length of brush: about 1 cm.

BOTTLE BRUSHES, RINSING EQUIPMENT 021

2 021.008.8

5 021.009.66 014.218.21

23

4

56

021.216.7


Spare brush CPFor bottle rinsing machines 021.216.7, 021.215.9 and 021.210.0.

Bottle rinser/brusherMAXI-WASH Electric model, with spinning inner and fi xed outer brush. Ideal for winema-kers and beer bre-wers who produce large quantities. Works on 12 volt transformer, inclu-ded. Capacity: up to 150 bottles/hour.

Bottle rinser/brusherMAXI-WASH DUOLike 021.215.9, but double: rinses out 2 bottles at once. Capacity: up to 300 bottles/hour. Pneumatic controlled bottle holders! Requires an air compressor. Works on 24 volt, transformer included. Capacity: up to 300 bottles/hour.

Art.no. Description021.210.0 Maxi-wash duo021.240.7 Spare inside brush021.214.1 Spare outside brush

Art.no. Description021.215.9 Maxi-wash 021.240.7 Spare inside brush021.214.1 Spare outside brush

Bottle rinser/dryer CLEANETTIdeal for professional wine producers and beer brewers. Allows you to label bottles immediately before sale. Filled bottles fre-quently lie in your cellar for many months. Dust and dirt settle on them. With the CLEANETT you can rinse AND dry these dirty bottles externally in one easy operation! High quality construction on a trolley. Special dryer allows you to label immediately after-wards! Spacious rinsing tub, capacity 120 litres, with outlet.

Bottle drainerFor draining washed bottles (81). Can be enlarged easily using extra threaded compo-nents. On stable stand. Very solid construction in plastic.

Rotating bottle drainerFor 81 bottles. No more walking around, you can have your bottles always close at hand! Very practical. Solid con-struction with stable stand.

Art.no. Description021.080.7 Bottle drainer021.081.5 Element for drainer

Art.no. Description021.085.7 Rotating bottle drainer021.086.4 Element for drainer

Steam generatorsElectrical professional steam generator for breweries, winemakers, food companies, etc. Ideal for cleaning and disinfecting machines such as plate fi lters, cartridge fi lters, pumps, conducts etc. But also fl oors, barrique detartration, bottle disinfection, etc. Easy to use: just connect to water and electricity grid. Easy maintenance: very easy descaling. Direct action: steam available after only 2 minutes! Large ca-pacity of steam at 110°C, max. pression 2,5bar. Housing entirely out of stainless steel. 380V.

Art.no. Power Steam Fuse021.250.6 9.9 kW 15 kg/h 16 A021.251.4 13.2 kW 20 kg/h 20 A021.252.2 16.5 kW 25 kg/h 25 A021.253.0 23 kW 34 kg/h 35 A

CLEANING PRODUCTS SECTION 004

021 RINSING EQUIPMENT

021.240.7

021.225.8

004.06x.x

004.079.0

004.0xx.x

75 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com 75 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Rotating bottle washing machine Industrial bottle washer for caustic soda with 5 washing and temperature zones. Rinsing at 15°C, prewash at 30°C, wash at 60°C, rinse at 30°C, fi nal rinse at 15°C. Washing cycle: 2 minutes. Speed can be adjusted by vari-ator, double fi lter in each washing compart-ment,… Available with either gas or electric heating. Several options possible. Available in versions for regular bottles as well as for demijohns.

Art.no. Capacity Bottles/h.021.260.40 40 bottles 400021.260.80 80 bottles 800021.260.120 120 bottles 1200

Bottle washing machine AUTOMATIKAProfessional stainless steel construction, for daily use. Has a clo-sed, heated and thermostatic controlled circuit for detergent! With separate and individual washing and rinsing compartments. Washes (under high pressure without brushes!) and rinses 4 bot-tles at a time. Cap: up to 400 bottles/hour. Dim.: 140x100x100cm. Weight: 80 kg.

Rinser/brusher electricONDAProfessional model in stain-less steel. With rotating inner and outer brushes in hard ny-lon. Rinses 2 bottles at a time each time. Capacity: up to 400 bottles/hour.

Semi-automatic rotary bottle rinser12 heads to place bottles in. Manu-ally rotated treatment section un-

der stainless steel cover. For internal wash only. Suitable for a wide range of

bottle sizes.

RINSING EQUIPMENT, BOTTLE DRAINERS 021

021.232.4 021.235.7

021.245.6


® maxi wine starter pack Complete set with accessories and ingredients for the beginning winemaker. Contains: • fermenting bucket 30 litres with tap.• fermenting bucket 30 litres with tap and airlock.• mixing paddle• hydrometer and measuring cylinder• acidometer (acidity meter)• bottle brush and detergent • corker and 30 wine corks • labels• sachets of wine yeast and yeast nutrition salt• a sachet of mixed acids and deacidifi er• Manual with recipes.

Grape concentrate Add water, sugar and yeast, and after a few weeks, you have 4.5 l wine! Can also be used to improve a self-made wine (by ad-dingit for a secondary fermentation). Dried yeast included. Content: 1 kg.

Art.no. Type023.003.7 Red023.004.5 Dry white023.006.0 Medium dry white

Vinamat fruit wine kitsComplete with all ingredients and labels.Enough for 25 litres. Ready in 3 weeks. Can also be used to improve a self-made wine.

Art.no. For 023.035.9 Red wine023.037.5 White wine

Cider kit Make your own delici-ous and thirst-quenching cider! Very high quality. Instructions for both still and sparkling cider inclu-ded!

Natural, sweetened concentrate made from dates and other ingredients. Im-proves fl avour, in-creases acidity and sweetness.

Porto extract

Recipe for 5 l of port wineWith the combination of porto extract, mostfein, and oak-a-vin you can make your own delicious port wine.Dosage: 100 ml port-extract - 20 ml oak-a-vin - 25 ml mostfein.Gently siphon and fi lter after a maturation of 1 month.

Natural oak-extract of extremely high quality originating from Limousin, France! This product changes the wine in a few days, like a wooden barrel would in a

few years. Dose: for white wines: 2 ml/l; for red wines: 4 ml/l; whisky, co-

gnac and sherry up to 12 ml/l.

Recipe also on the label.

023.512.7

Art.no. Content023.480.7 100 ml023.481.5 1 L

Art.no. Content006.030.1 30 ml006.031.9 100 ml006.032.7 1 L

Art.no. Content006.022.8 250 ml006.023.6 1 L

OAK-A-VIN

OTHER LIQUEUR EXTRACTS PAGE 126

023 BEGINNERS KITS, CONCENTRATES AND EXTRACTS

®

®

OAK-A-VIN ®023.016.9

®

MOSTFEIN


The 5 rules for ideal wine storage • Stable temperature: preferably between 10 and 12°C. A few degrees more or less is not disastrous; extreme temperatures and changing temperatures, however, must be avoided at all costs.

• Adapted humidity: the ideal humidity is between 65 and 80%. Too low a humidity dries the cork, resulting in leaking wine. Too high a humidity may lead to mould and affect the labels.

• Good air circulation is also very important: if there is too little circulation ‘nasty smells’ may arise in your cellar and these may penetrate the wine through the cork.

• Optimal darkness: important because light, and in particular UV radiation, have a disastrous effect on the ageing of wine through oxidation.

• Vibration free: so that the wine can mature harmoniously and the molecular structure is not disturbed.

Metal wine rack for wall attachmentMetal wine racks, specially designed for use in wine cellars. Top-quality oven-baked paint fi nish. Easy to fi t fl at against a wall.

Art.no. Capacity Afm. (bxh)025.002.7 50 bottles 50x100 cm025.003.5 75 bottles 50x150 cm025.004.3 100 bottles 100x100 cm025.005.0 150 bottles 100x150 cm025.009.2 200 bottles 100x200 cm

Champagne pupitre secondhand / NEWThe real original champagne pupitres that for many years could be found in the cellars of the most famous champagne producers. Now they have (unfortunately) usually been replaced by electric tilting boxes. Fortuna-tely however, you can now buy these at an affordable price for your own personal use. Heavy, original model for 120 bottles. Dimensions (width x height): 715 x 1470 mm, 35 kg. A splendid decoration for your hobby room, the ve-randa, the garden etc.

Art.no. Description025.030.8 Pupitre secondhand025.031.6 Pupitre NEW

Hygrometer with thermometerTo measure the relative humidity in e.g. your wine cellar. Decorative large design (diameter 10 cm) with built-in thermometer.

Minimum-maximum thermometerDisplays the current temperature as well as the hottest and coldest temperatures reached. Plastic housing with little roof. With button to reset the minimum and maxi-mum temperatures. Dimensions: 6 cm x 23 cm.

Decorative barrelsSmall decorative barrels in varnished oak complete with stopper and tap. Ideal for your wine bar, for decoration, for dispensing at parties etc. Very attractive and solid fi nish. Stave thickness: 20 mm.

Art.no. Volume Dimensions (H x L x Diam.)

017.902.8 1,5 l 25 x 21 x 14 cm017.904.4 3 l 28 x 24 x 17 cm017.910.1 10 l 35 x 32 x 24 cm


WINE CELLAR ACCESSORIES 025

INFO

013.095.6

013.085.6


Wooden wine rack for 36 bottlesDecorative solid wine rack for 36 bottles. Beautiful fi nish in pine wood. Partly assembled. Dimensions (w x d x h): 51cm x 27cm x 120cm.

Wooden wine rack for 54 bottlesDecorative solid wine rack for 54 bottles. Beautiful fi n-ish in pinewood. Partly as-sembled. Dimensions (w x d x h): 73cm x 27cm x 120cm

Wooden bottle casefor 12 bottlesHandy stackable wooden box for storing your wine and beer bottles. Beautiful fi nish in pinewood. With special opening to take easily remo-ve bottles. 12 bottles per box. Dimensions (w x d x h): 37cm x 38cm x 24cm

Wooden modular wine rack for 24 bottlesModular wooden components to build your own trendy wine rack. Blends in

with every interior. Approxima-tely 24 bottles per unit. Beau-tiful fi nish in pinewood. Fully assembled.

Dimensions (w x d x h): 48cm x 48cm x 23cm (width x height x depth).

Wine labelsOriginal and inexpensive! 50 labels per pack. Dimensions: 95 x 120 mm. Not self-adhesive.

025 WINE CELLAR ACCESSORIES

Very decorative bottle shaped like a bunch of grapes. Contents: 250 ml, with white plastic screwcap.

Grape bottle 250 mlVery decorative bottle with hermetically sealing glass. Capacity: 500 ml.

Grape bottle 500 ml

025.025.8 025.026.6

025.027.4 025.028.2

027.417.5027.416.7 017.965.5 017.966.3


TASTEVIN with neck-chainOriginal form in silver plated metal.

025.070.4

GambrinusTrue-to-life sculpture of Gambrinus, patron saint of brewers, in solid wood. Mounted on base. Height: 45 cm.

Art.no. Gift set sommelier1 020.061.8 Sommelier + corkscrew + defoiler2 020.062.6 Sommelier + 2 stoppers3 020.063.4 Sommelier + ring, stopper and thermometer4 020.064.2 Sommelier + 2 stoppers and pourer

Gift sets

Miniatures

Bottle holderOriginal, decorative bottle holders by the well-known German metal artist, Gunter Scholz. Choice of different models. Takes most round wine, cider, champagne and liqueur bottles.

Art.no. DescriptionA 025.166.1 Wine growerB 025.167.9 Chemist

Art.no. Description025.090.2 Indian025.091.0 Zorro025.092.8 Cowboy025.093.6 Viking

Looking for a gift that’s different? These beautiful and decorative modern miniatu-res by the well-known German metal artist, Gunter Scholz, will stand out on any bar or in any room of the house. Dimensions: (L x W x H) 20 x 10 x 15 cm.

Gift sets in a decorative wooden box with a proper curved sommelier’s knife with a hollow worm of 5 turns and extra accessories.

Decorative bottle on base 1 litreCharming, decorative ornamental fl asks with tap. Attractive fi nish for on the wine bar. Volume: 1 l. Dim. 24 x 18 x 32 cm.

Weight: 2.7 kg.

Art.no. Description1 017.981.2 “Winecask + cart”2 017.982.0 “Pulp-tub”3 017.980.4 “Winecask”

DECORATIVE BAR ACCESSORIES 025

12

4

3

B

A

2 31

025.154.7


Extremely beautiful design, ide-al as a gift, empty or fi lled with wine, port, cognac, etc! With re-placable, gold coloured plastic tap.

Bottle with tap

Art.no. Cont.017.961.4 2 litre017.962.2 5 litre017.963.0 tap

A genuine working mini distillery, completely in copper and mounted on a wooden plate. Beautiful fi nishing! Surprise your friends with al little de-monstration - success guaranteed! Spi-rit burner included. Only for decoration purpose and for distilling essential oils. Kettle with air-tight lid. 1.3 l. Dim. (W x H): 44.5 cm x 37 cm.

Mini distillery

Wunderbar cooling tapprofessional CO2The Wunderbar cooling tap is the topper in the beer tap area. Solid construction for regular use. In contrast to the cheaper models, this Wunderbar tap is equipped with a real compressor cooling AND with a CO2 module. It can be used with 4-litre “beer tender” kegs, the 6-litre “perfect draft” kegs and with the well-known 5-litre mini kegs. In use with the univat it is also ideal for wine and soft drinks.Specifi cations:• Digital display.• Dimensions (H x w x dept.): 650 x 295 x 410 mm.• Weight: 14 kg.• Compressor cooler.• 220-240 V, 88 watt.• Capacity: 1.5 l/min.• Temperature range: 3-9°C

CO2 unit WunderbarThanks to the included CO2 unit, which uses a

CO2 cartridge of no less than 320 grams (nor-mal is 16 or 150g), it is possible to tap up to 20 kegs. The pressure regulator/manometer lets you control the amount of CO2 added.

Included adapter 4 litre for “beer tender” kegs. E.g. Amstel, Brand, Brand Urty, Heineken, Wieckse Witte, Mur-phy’s Irish, etc.

Included adapter 5 li-tre for mini kegs. For over more than 200 different beers.

Included adapter 6 li-tre for “perfect draft” kegs. F.e. Bavaria, Dommelsch, Grolsch, Hertog Jan, Hooghe Bock, Jupiler, etc.

Optional universal 6 litre bottle, tap your own cooled water, wine, etc.

Included CO2 unit complete with manom-eter, pressure regulator and 320 gram CO2 bottle.

FOR TECHNICAL SUPPORT and MANUAL

you can also go to: www.wunderbarcooler.com

Art.no. Description058.050.2 Cooling tap Wunderbar professional CO2058.051.0 CO2 unit separate, catridge included058.052.8 CO2 cartridge 320 g for Wunderbar058.053.6 Components set for Wunderbar058.054.4 Univat 6 litres for Wunderbar

025 DECORATIVE BAR ACCESSORIES, COOLING TAP WUNDERBAR

025.112.6


WINE SAVERComplete set with 1 pump and 2 stoppers. To store opened bottles of wine wit-hout oxidation. Gift pack.

Art.no. Description025.050.6 Basic set025.051.4 2 extra closures

These chilling sleeves will chill any bottle within minutes. Very easy to use: just leave your rapid-ice cooler in a freezer and fi t it around your bottle when needed. Stays fl exible even when frozen, takes very little space in your freezer. Safe and non-toxic. Availa-ble in 3 formats: for beer and wine bottles.

Art.no. Description025.052.2 WINE cooler025.053.0 CHAMPAGNE cooler025.054.8 BEER cooler

PRESTIGE wine/champagne coolerChill your wine or beer quickly and still be able to present it attractively on your table? This VACUVIN PRESTIGE WINE COOLER will make it possible. Easy to use: just place the cooling elements into the freezer compartment for a few hours. The stored cold will chill your bottle of wine in a matter of minu-tes! Modern design, which will look good on any table. An original and useful present.

RAPID ICE bottle coolers

CHAMPAGNE SAVER

An ingenious combination of pressure saver AND pourer in one! Enjoy your champagne, sparkling wine or beer to the last drop! Top quality and modern design. Fits most 75 cl sparkling wine bottles. Also suitable for beer! An original and useful present.

WINE SERVER

025.058.9

DropStopThe ultimate no-drip pouring device. Ingenious and patented system made of special foil: strong and reusable many times over. Packed per 2 pieces in an attractive f u l l -c o -loured envelope. Nice gift!

Hermetically sealing pres-sure bungTo keep the pressure on an opened bottle of sparkling wine, cider or beer. Attractive model, in nylon.

025.099.3

Sampling glass “LE VERRE”The real sampling glass, on stand, according to the rules of the “Institut natio-nal d’appellation d’origine” (INAO). Indispensable for the real connoisseur. 6 glasses per pack.

Art.no. Description1 025.056.3 Champagne cooler SS2 025.057.1 Wine cooler

BOTTLE ACCESSORIES 025

1

2

025.076.1

025.060.5


Beer cooler BEERKEGA barbecue? A garden party? There is no nicer feeling than pouring a cold beer you have brewed yourself. This is now easy thanks to this “dry”-cooler in an attractive beer keg de-sign. Simply connect beer and CO2, insert plug, wait a few minutes, then ready!

• Cooling capacity: 40 l/hour (at 10°C. temp. difference). • Dry cooler = no messing around with an ice water bath! • Complete with draw-off tap WITH compensator, drip tray, beer pipe.

Barrel-shaped cooler tapVery decorative chiller tap for 2 types of wine. Complete with chilling unit and two wine pumps. Ideal for wine cellars, wine par-

ties, wine traders, etc. Large chil-ling capacity: 50 l/hour.Dimensions: 46 x 46 x 81 cm, Weight: 50 kg.

Bottle neck cooler

Art.no. Content Capacity025.200.3 3 bottles 15 bottles/h.025.200.7 7 bottles 30 bottles/h.025.200.10 10 bottles 45 bottles/h.025.200.32 32 bottles 150 bottles/h.025.210.8 Polypropylene glycol 1 l

Degorging stand

Art.no. Description025.205.8 Degorging standard SS025.210.8 Polypropylene glycol 1 kg

Cooling unit / heating pump

Bottle opener with specially bent end for easy remo-val of the crown cork and plug when degorging. Pre-vents the yeast-plug and crown cork shooting off. Mounted on a heavy-duty stand with a sturdy base-plate.

Digitally controlled cooling unit for temperature-controlled fermentation or tar-tar stabilisation. Complete with built in S/S pump, cooling unit, S/S piping and digi-tal thermostat. Built into S/S enclosure. Can optionally be used directly (by pumping wine/beer, etc.) or with a cooling plate/coil and cooling water or glycol. Temperature range: -10°C. to +40°C. Also heating is possible with the heating pump.

Freezer unit for freezing the necks of bottles for degorging as in méthode champenoise. Thanks to the built-in electronic thermostat, the glycol solution is chilled to -25°C. Pla-cing the bottles in the opening upside-down for a short period causes a “plug” to form in the neck, which can easily be removed on opening the bottle. With electronic ther-mostat, stainless steel frame.

025 CELLAR AND BAR ACCESSORIES

Art.no. Cooling cap.Kcal at +10°C

Cooling cap.Kcal at -10°C Fermentation Crystal

stabilisation Dimensions Weight Power

025.260.600 1,000 450 Max 1,500 L Max 300 L 54 x 46 x 35 cm 35 kg 0.6 kW025.260.1200 3,600 1,200 Max 6,000 L Max 1,000 L 63 x 74 x 63 cm 70 kg 1.2 kW025.260.3800 12,000 4,000 Max 25,000 L Max 1,800 L 102 x 102 x 83 cm 150 kg 3.8 kW025.260.5000 14,000 5,000 Max 35,000 L Max 3,000 L 102 x 108 x 93 cm 200 kg 5.0 kW025.260.7500 20,000 8,000 Max 50,000 L Max 9,000 L 102 x 136 x 93 cm 250 kg 7.5 kW

* cooling from +15 to -4°C every 24 hours.

025.241.3

025.250.2T


CapsulerSmall device with rubber ring for putting on aluminium capsules. 2 rings are included: 1 for thin, and 1 for thick bottle necks.

Aluminium capsulesProvide a beautiful fi nishing touch and protect the cork. Diam. 30.5 mm. Length: 50 mm.

Colour 100 pieces 1000 piecesGold 026.021.6 026.022.4Bordeaux 026.011.7 026.012.5White 026.061.2 026.062.0Black 026.071.1 026.072.9

Spiral ringMetal ring for putting on aluminium capsu-les.

Capsule roller ELECTRICTable model. For all aluminium or lamina-ted capsules (exept champagne capsules). High capacity: up to 600 bottles/hour.

Aluminium capsules CONICAL

Capules for champagne bottlesColour 25 pcs. 100 pcs. 1000 pcs.Gold 026.200.6 026.202.2 026.203.0Black 026.205.5 026.207.1 026.208.9

Pneumatic capsuler for CHAMPAGNE capsulesTable model, pneumatic, especially for put-ting conical capsules onto champagne bot-tles. Needs an air compressor. High capa-city: up to 300 bottles/hour.

ThermocapsulesThermocapsules or shrink-capsules shrink nicely around the bottle neck by heat or steam. They are easy to put on by means of a waterkettle, hot water, a paint burner or an electric shrink-wrapper 026.610.6. All our thermocapsules are with tear-off lip. Diam. 30.5 mm, length: 50 mm.

Shrink-wrapper for thermocapsManual table model, elec-tric. Very suitable for winemakers or wine sel-lers who deal with larger quantities of wine. Cap-sules hundreds of bot-tles/hour quickly and simply. Powerful hea-ting element, without thermostat.

Available in 2 versions: For champagne bottles. Length: 125 mm. Diameter top: 35 mm. For beer bottles 37.5 and 75 cl crown cork (29 mm). Length: 90 mm. Diameter top: 34 mm.

Colour 100 pieces 1.000 pieces 10.000 piecesTransparent 026.401.0 026.402.8 026.403.6Bordeaux 026.406.9 026.407.7 026.408.5Gold 026.411.9 026.412.7 026.413.5White 026.421.8 026.422.6 026.423.4Green/gold 026.426.7 026.427.5 026.428.3Black 026.441.6 026.442.4 026.443.2

Capsules for beerColour 25 pcs. 100 pcs. 1000 pcs.Gold 026.210.5 026.211.3 026.212.1Raspberry 026.220.4 026.221.2 026.222.0Black 026.225.3 026.226.1 026.227.9Silver 026.215.4 026.216.2 026.217.0

CAPSULES AND ACCESSORIES 026

026.610.6

026.601.5

026.600.7

026.611.4

026.612.2


CHAMPAGNE foiler automatic

Art.no. Description026.615.900 Foiler unit026.616.D Optional capsules distributor

Automatic capsuling unit for conical champagne or beer capsules with capsule setup unit and 2-stage closure unit. Complete with feeder and output belts. Optional automatic capsule distribution with table. Capacity: up to 900 bottles / hour. Dimensions (L x W x H): 1000 x 700 x 2000 mm. Weight: 250 kg. Electr.: 1 kW, 380 volt.

Glue-labeller automatic ENO 1200Professional labeller for glueing paper labels on round bottles. Suitable for breweries, vineyards, fruit juice companies, etc. Complete with run-in belt, run-out belt and collecting table. Can be used with the TA1600 bottle fi ller. Capacity: 1,200 bottles/hour. Optional capsuling machine for thermo capsules or aluminium capsules available. Dimensions: (Length x Depth x Height): 180 cm x 90 cm x 160 cm. Weight: 360 kg.

Automatic labelling machine EU1800Automatic labelling machine for rolls of self-adhesive labels with feeder and output belts. Can stick to both rectangular and round bottles with labels front and back (alternating on roll). Capacity: up to 1800 bottles/hour. Dimensions: 1700 x 1200 x 1300 mm. Weight: 200 kg. Elect.: 1 kW, 380 volt.

026-027 AUTOMATIC FOILER, LABELLERS

027.740.0

027.745.9


Wine labelsOriginal and inexpensive! 50 labels per pack. Dimensions: 95 x 120 mm. Not self adhesive.

Label glue powderWater soluble. Can be used manually, or with glueing devices.Dose: 100 g glue to dissolve in 100-200 ml of very hot water.

Label gluerTable model, manual. For fast and faultless glueing of normal labels, or for moistening pre-gummed labels.

Sealing waxThe real original sealing wax, also for sea-ling off voting boxes,... Heat up in a bain-marie and immerse the bottles for an instant. Colour: red, weight: 500 g.

Electric labellersProfesional electric labellers for labelling cylindrical and rectangular bottles with separate paper/glue labels or for self-adhesive labels on roll. Capacity: up to 600 bottles/hour. Several options possible: 2nd label option, labels front and rear labels in one go (only with self-adhesive labels), a rolling trolley with operation pedal, etc.

Art.nr. Type Dimensions Bottles/h. Power suply Type labels1 027.715.2 SELENIA 35 x 55 x 45 cm 600 - 800 220 V, 130 w Paper/glue2 027.717.8 QUADRO 35 x 55 x 45 cm 800 - 900 220 V, 100 w Self-adhesive3 027.719.4 MIGNON 35 x 55 x 45 cm 800 - 900 220 V, 150 w Self-adhesive4 027.716.0 URANIA 35 x 55 x 45 cm 700 - 800 220 V, 150 w Self-adhesive

LABELLERS, WINE LABELS 027

Art.nr. Inhoud027.805.1 100 g027.810.1 1 kg

027.416.7 027.417.5

1

4

2

3

026.620.5

027.700.4


“Kitzinger wijnboek”Simple, tough relia-ble booklet, for the beg inn ing winemaker. 71 pages. Dutch or French.

Art.no. Description028.001.6 Kitzinger wijnboek028.002.4 Livre de vin de Kitzinger028.025.5 Kitzinger Weinbuch

The best German book for the hobby winemaker. Very de-tailed. 231 pages.

“Logboek voor de wijnmaker”Note all your data in this book and never forget a recipe again! Dutch.

“Zelf wijn maken”C.J.J. BerryThe most popular Dut-ch book for beginners in winemaking. Lots of recipes, classifi ed by harvesting month. 152 pages.

The title of each book is in the same language as the book was written in. Don’t ask f.ex. “Comment faire de la bonne bière” in the English edition.

“Wijnboek”Marc De BrouwerThe Dutch translation of the book ‘Traite de Vinifi cation’ by Marc De Brouwer. The most complete book for the amateur wi-nemaker! With extra chapters about cider, mead, sparkling wine, grape wine, hazes and

diseases in wine, etc. With an exten-

sive index. 326 pages, A4 format.

Art.no. Description028.004.7 Wijnboek028.003.2 Traite de vinifi cation

“Heerlijke wijn zelf maken”Herbert Feldkamp Practical Dutch guide. Learn how to gain experience with fruit wines, wich equipe-ment and ingredients to use. With the most delicious recipes. 118 pages.

“Zelf wijn maken (druiven)”Jim LawHow do you start with your own vineyard? This Dutch book explains the whole pro-cess to you. In the fi rst part you can read about the selection of suitable vines for your region and climate, about the maintenance and harvest of your grapes. The second part teaches you how to make your own artisanal

wine from your own harvested grapes. With pho-tographs and dra-wings of various techniques. 175 pages.

“Berekend wijnmaken”In this new Dutch book by Ad Coumou – ex-perienced amateur wine and liqueur maker- you will be taught with the help of several examples how to make high quality and harmonious wine with body, a maximum of aroma and subtle continuous aftertaste. By using the enclosed spreadsheets the compu-ter will do all the calculating and you will be able to achieve an optimal result! 135 pages + cd-rom.

“Faites votre vin”J.A. ChandonNo-nonsense French-language booklet explaining simply and clearly the prepara-tion of grape wine, with, amongst other things, the making of red and white wine, the malo-lac-tic fermentation, the prevention and cor-rection of mistakes, etc. 48 pages,A5-size.

028.104.8

“Faites votre cidre”J.A. ChandonNo-nonsense French language booklet ex-plaining simply and clearly the preparation of cider, with, amongst other things, the choice of apples, crushing and pressing, fermentation, siphoning, further fer-mentation in the bottle, etc. 40 pages A5-size.

028 BOOKS ON WINEMAKING AND GRAPE-GROWING

028.019.8

028.019.8

INFO

028.023.0

028.017.2

028.018.0

028.103.0


BOOKS ON WINEMAKING AND GRAPE-GROWING 028

“Beeren-, Frucht- & Krauterweine”Gabriele Colditz. The only German-language book on the preparation of fruit and fl ower wines. With clear explana-tions and 30 recipes. 115 pages.

“Ma facade est vigne”Marc De BrouwerDreaming of your own vineyard? This French book explains clearly the planting and main-tenance of your own vines against walls, on a terrace etc. 40 pages. With clear drawings and colour photos.

“Cultivez votre vigne”J.A. ChandonNo-nonsense French-language booklet ex-plaining simply and clearly the cultivation of grapes, pruning me-thods, soil maintenan-ce, possible diseases etc. 48 pages A5-size.

028.102.2

“Handboek druiven”Fred LorsheydThe ultimate Dutch publication for anyone wishing to plant a (small) vineyard. With comprehensive variety descriptions and se-parate sections on planting and growing me-thods, pruning methods, diseases and other problems, activities in the vineyard, making

grape wine, etc. With many colour photos and clear drawings! Indispensable to the vineyard owner. 145 pages.

028.016.4

“Weinbau heute”Ruckenbauer, Traxler.The standard work for every professional wi-nemaker. German. 605 pages.

028.020.6

“Rhubarbe, comment la transformer”Marc De BrouwerFrench book about the processing of rhu-barb into wine. How to handle oxalic acid? How and when to use chalk sediment? What is the best steam juicer ? These are just some of the questions answered in the book. Sup-plemented with many recipes for juices,

punches, jam, sorbets, soups and cakes. 73 pages, A5 format.

028.012.3

“Der most”Karl StücklerGerman book, specifi cally about the ma-king of apple wines and apple juices. Very thorough, with special chapters about clea-ring, enzymes, faults, etc. Suitable for the hobbyist and the professional. With clear instructi-ons, charts and illustrations. 140 pages.

“Ontsappen en stoomkoken met de Natursaft stoomextractor”Brochure with lots of information, instructi-ons and recipes for an optimal effect using the Natursaft steam juicer. 38 pages. In Dut-ch or French version.

Art.no. Description028.210.3 Ontsappen en stoomkoken

028.215.2 Extraire des jus et cuire à la vapeur

“Une pomme pour la soif !”Marc De Brouwer.This French booklet describes in a very clear manner how to process apples into a drink; how to extract juice, how to preserve the juice, how to make cider and wine from apples. A book recommended for everyone who wants to make more than apple sauce with their apples. 68 pages.

“Knowing and making wine”This originally French book by Emile Pey-naud has become THE reference for profes-sional wineries. Filled with diagrams and detailed descriptions of all aspects, chemical processes and techniques used. Indespensa-ble for everyone involved professionaly in winemaking. Also available in English.

Art.no. Description028.021.4 Knowing and making wine028.022.2 Connaissance et travail du vin

The title of each book is in the same language as the book was written in. Don’t ask for “Comment faire de la bonne bière” in the English edition.

028.026.3

028.014.9

028.013.1

028.027.1

INFO


“Met”Karl Stückler.Everything about making mead yourself. For pro-fessional wine-makers as well as hobbyists. 100 pa-ges. In German.

028.029.7

“Groente- en fruit-encyclopedie”Extensive Dutch book on the cultivation of fruit and vegetables. More than 600 photos, 407 pages, colour, 31 x 23 cm.

“Obstsäfte”Josef Vötsch. German classic on making natural fruit wines. Indispensable guide with clear instructions and lots of practi-cal information. 113 pages.

The title of each book is in the same language as the book was written in. Don’t ask for “Comment faire de la bonne bière” in the English edition.

028 BOOKS ON WINEMAKING AND GRAPE-GROWING

Basic recipes for making wine:Apple dessert wine (juice fermentation)Ingredients:4.5 l clear apple juice750 g sugar2 g yeast nutrient1.5 g potassium sulfi te(not essential but recommended)1 bag of Bioferm Blanc

Elderberry wine (pulp fermentation)Ingredients:3 kg elderberry clusters2.5 l water1.5 kg sugar15 g citric acid

Preparation:1. Wash the elderberry clusters carefully, separate the berries from the stalks, remove the red and green berries, crush the suitable ber-ries with your hands or a wooden/SS masher. Wash your hands tho-roughly before you begin!2. Heat the pulp for 15 minutes at 80°C. This breaks the sambuni-grine which is a prussic acid that causes headache and nausea. Then cool the pulp down.3. Dissolve the sugar in water and add to the pulp. Only fi ll the demijohn halfway!4. Add the yeast nutrient, the Bioferm Rouge, the citric acid and the pecto-enzymes.

Preparation:1. Dissolve the sugar in 1 litre of juice and pour the blend into a de-mijohn. Leave 1/10 clear for expansion. Measure the must weight and acidity. In case of fruit dessert wines the values should be around 1.020 and 8-10 g/l total acid. If necessary correct by adding sugar and/or acid or thin down the must with water. 2. Add the yeast nutrient, the Bioferm Blanc and pecto-enzymes if you want. Pecto-enzymes open up the sediment substances and help to clear the wine. Mix everything together.3. Seal the demijohn with an airlock and let the must ferment at 20-25°C.4. When the density has decreased to 1.030 siphon the wine into another demijohn.5. After 3 to 6 months the wine is ready to bottle, let it mature for another few months.

5. Mix everything together thoroughly. Seal the demijohn with an airlock and let the pulp ferment. Stir the pulp daily.6. Drain off the young wine from the pulp and squeeze the pulp. Siphon the wine into another demijohn. Leave 1/10 clear for expan-sion. Lower the fermentation temperature to 17°C.7. When the density has decreased to approx. 1.030 (after about 3 months) you can siphon the wine again into another demijohn.8. Bottle the wine after 2-4 months. Let the elderberry wine mature another 5-6 months.

2 g yeast nutrient1.5 g potassium sulfi te1 bag Bioferm RougePecto-enzymes (ca. 5 ml)

INFO

028.010.7028.028.9

Beer

Flavour descriptions regarding beer:Body: The fl avour impression when drinking beer. Varying from watery to creamy.

Esters: A group of compounds in beer that impart fruity fl avours and aromas.

Fruity: The fl avour of diff erent types of fruit.

Hoppy: Spicy aromas and bitter hop fl avours.

Malty: With a grainy fl avour, sometimes with a hint of caramel, varying from sweet to dry.

Roasted: The fl avour is dominated by roasted grains

Mouth feel: You can feel the warmth of the alcohol, the prickle of the carbon dioxide, the dry aftertaste, etc.


® ® ®

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

TOPUniversal top-fermenting beer yeast. Let it rehydrate in a glass of luke-warm water (25°C) for about 10 minutes and add directly to the wort. Flocculation: me-dium/high. Final gravity: low. Fermentation temperature: 18 - 25°C. Dosage depends on the original gravity: 1.050: 5 g /10 l. 1.080: 8 g /10 l.

Art.no. Content050.035.5 6 g050.036.3 100 g050.037.1 500 g

LAGERA sturdy lager yeast, delivering a consi-stent neutral fermentation with little or no Sulphur components or other undesirable

by-products. Flocculation: high. Final gravity: low. Fermentation temperature: 10-15°C. Dosage: 3-6 g/10 l.


BLANCHETop-fermenting brewers yeast, Saccharmy-ces cerevisiae, selected for its formation of typical wheat beer aromas. Very suitable for

production of witbier, wheatbeers, etc. Floccu-lation: low. Final gravity: low. Fermentation tempe-rature: 18-24°C. Dosage: 5-8 g/10 l.


SAFBREW S 33General-purpose, widely used, robust ale yeast with good fl avour profi le. Floccu-lation: medium. Final gravity: high. Fer-mentation temperature: 15-24°C. Dosage: 5-8g/10l. Can also be used for bottle- or cask-conditioning: 0.25-0.5g/10l.

SAFBREW T 58Well-known bottom-fermenting English ale yeast strain. Robust and rapid fermentation (within 2-3 days 1008-1012 or 2-3° Plato) with good sedimentation properties. Flocculation: high. Final gravity: medium. Fermentation temperature: 18-24°C. Dosage: 5-8g/10 l.

SAFALE S 04Universal top-fermenting yeast with excel-lent sedimentation characteristics. Ensu-res rapid fermentation and low fi nal gravity (1008-1012 SG = 2-3 ° Plato). Fermentation temperature: 18-24 °C, dosage: 5-8 g/10 l.

SAFALE K 97German top-fermenting yeast with mode-rate fl occulation and moderate fi nal gravity. Gives a compact yeast head at the top. Used, amongst other things, for wheat beers, etc. Fermentation temperature: 18-24 °C, dosa-ge: 5-8 g/10 l.

Art.no. Content050.001.7 11,5 g050.002.5 500 g

Art.no. Content050.003.3 11,5 g050.004.1 500 g

Art.no. Content050.005.8 11.5 g050.006.6 500 g

SAFLAGER W 34/70Famous yeast strain from Weihenstephan in Germany, used world-wide within the brewing industry. Flocculation: high. Final gravity: medium.Fermentation temperature: ideal at 10-14°C. Dosage: 8-12 g/10 l; to be increased to 20-30g/10 l when fermenting under 12°C.

SAFLAGER S 23The fi rst Saccharomyces Carlbergensis in dried form for genuine Pilsner type beers! Excellent sedimentation characteristics. Also suitable for stronger beers of up to 22° Plato! (o.g. 1.088) Produces fruity, high-ester Pilsner beers. Fermentation tempera-ture: 10-14 °C; dosage: 8-12 g/10 l.

Art.no. Content050.020.7 11.5 g050.021.5 500 g

SAFLAGER S 189Saccharomyces Carlbergensis from a Swiss brewery. Produces neutral Pils-ner type beers. Excellent flocculation characteristics. Moderate final gravity. Fermentation temperature: 10-14 °C.; dosage: 8-12 g/10 l.

SAFALE US 05The most famous ale yeast strain in Ame-rica, now available as a ready-to-pitch dry yeast. Produces well-balanced beers with low diacetyl and a very clean, crisp end palate. Flocculation: low to medium. Final gravity: medium. Fermentation tempera-ture: 15-24°C. Dosage: 5-8 g/10 l.

Art.no. Content050.007.4 11.5 g050.008.2 500 g

SAFBREW WB 06A speciality yeast selected for wheat beer fermentation. The yeast produces subtle estery and phenol fl avour notes typical of wheat beers. Flocculation: low. Final grav-ity: high. Fermentation temperature: 15-24°C. Dosage: 5-8g/10 l.

Art.no. Content050.009.0 11,5 g050.010.8 500 g

050 BEER YEAST

050.011.6 500 g

050.013.2 500 gram

050.023.1 500 gram


Why liquid beer yeasts?Yeast plays an important role in the quality of your beer. The use of liquid yeast will give your beer more specifi c and diversifi ed aromas for each beer type.Wyeast is the world’s largest supplier of liquid yeasts for homebrewers. Specifi c yeast strains of well-known beers have been isolated and propagated in their laboratories. Thanks to the “smackpack” every homebrewer can now enjoy these quality yeast strains for his or her brews. Using them is very simple: take a “smackpack” out of the refrigerator, give the sachet a good “smack” with the fl at of your hand to break the inner membrane, shake well and leave the pack to swell at room temperature. Once swollen, you have a ready-made pure and sterile yeast culture. Cut the sachet open and pour the contents into your cooled wort.

WYEAST is available in 3 packages: BREWERS CHOICE standard, BREWERS CHOICE XL and BREWERS CHOICE yeast slurries.

Smack pack PROPAGATORFor the homebrewer: suffi cient for direct addition in up to 10 l of wort. Sterile smack-pack. Contains 50ml, nutrient included. Long conservation possible: 6-12 months after pro-duction date. Instruc-tion for making starters included.

Smack pack XL ACTIVATORMeant for the larger homebrewer or small microbrewery: suffi cient for direct additi-on in up to 20 l of wort. Sterile smackpack. Contains 125 ml, nutritient included: more then 3.5 times more yeast! Long conserva-tion possible: 6-12 months after production date. Instructions for making starters included.

YEAST SUSPENSIONFor microbreweries. Professional packing with 1 litre of highly concentrated yeast slurry of guaranteed quality. Delivered direct from WYEAST to you by Federal Express. Conservati-on: 2 weeks. Contact our wholesale department for information, prices, yearly contracts etc.

Why and how to make a yeast starter:For bigger brews or worts with a gravity above 1.050 the use of a yeast starter is recommended. The quantity of yeast cells used is crucial for the quality of the beer. Most brewers use far too little yeast. This can result not only in incom-plete fermentation, but also in abnormal taste and a higher chance of infections, which are often the consequence of yeast “undermanning”. Hence it is a good idea to make a yeast starter. This is not terribly diffi cult: dissolve 50 grams of malt extract in 500 ml water and add 5 g. of yeast nutrient or nutrivit. Boil for 5 minutes and then pour into a thoroughly cleaned and disinfected container (glass Erlenmeyer fl ask or similar), stopper tightly with a wad of cotton wool and allow to cool. When it has cooled, add the yeast and aerate well (preferably with a sterile air fi lter and a pump). Keep the container, closed with an airlock, at a temperature of 21 to 26°C for 12 hours (the yeast will continue to multiply). Your yeast starter is ready for use (or for further multiplication). Add the starter to the wort. If you cannot add it directly, put it in the fridge for the time being. Take the yeast starter out of the fridge a few hours before use so that it can warm to room temperature evenly before being added to the wort.

WYEAST BEER YEAST 050

Yeast bottle 500 mlSuitable for sterilization. Ideal for storage/propaga-tion of yeast. Can be steri-lized at 140°C. Volume: 500 ml.

Spray bottle refi llable SSFill this handy refi llable spray bottle with alcohol, iodophor… for a swift sterilisation of all small materials. Ideal for yeast propagation. Stainless Steel. Delivered empty. Content: 200 ml.

CHECK OUT OUR WEBSITE FOR OUR

ASSORTMENT OF SEASONAL

WYEAST YEAST

INFO

014.432.9

014.401.4


050 WYEAST BEER YEASTALE YEASTAles are typifi ed by a rich, full-bodied profi le with a fruity nose and taste. Each strain has unique characteristics, which can be enhanced or minimized depen-ding on formulation and fermentation temperatures.

1007 German AleTrue top-cropping yeast, low esterformation, broad temperature range affects styles. Will ferment cold; 13°C range, producing lager characteristics including sulphur production. Style: dry, crisp characteristics. Fermentation at higher tem-peratures (21-24°C) may produce some mild fruitiness. Low-fl occulating yeast. Beers mature fairly rapidly, even when cold fermentation is used. Flocculation = low; apparent attenuation = 73-77%. (13-20°C)

1010 American WheatA dry-fermenting, true top-cropping yeast. For a dry, slightly tart, crisp beer. Ideal for beers where a low ester profi le is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation = low; apparent attenuation = 74-78%. (14-23°C)

1028 London AleRich with a dry fi nish, bold and crisp, with some fruitiness. Flocculation = medium; apparent attenuation = 73-77%. (15-22°C)

1056 American AleVery clean crisp fl avour characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 15-19ºC fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profi le. Flocculation = low to medium; apparent attenuation = 73-77%. (15-22°C)

1084 Irish AleBeers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 18ºC. Flocculation is low to moderate with fi ltration typically required. Flocculation = medium; apparent attenuation = 71-75%. (16-22°C)

1098 British AleThe original dried yeast from Whitbread. Produces beers with a clean neutral fi nish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 18°C. Flocculation = medium; apparent attenuation = 73-75%. (18-22°C)

1099 Whitbread AleA mildly malty and slightly fruity fermentation profi le; not as tart and dry as 1098 and much more fl occulent. Clears well without fi ltration. Flocculation = high; ap-parent attenuation = 68-72%. (18-24°C)

1187 Ringwood AleGreat Yeast of European origin with unique fermentation and fl avour characte-ristics. Distinct fruit ester and high fl occulation provide a malty complex profi le, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation = high; apparent attenuation = 68-72%. (18-23°C)

1272 All American AleFruitier and more fl occulent than 1056, slightly nutty, soft, clean, slightly tart fi nish. Flocculation = high; apparent attenuation : 72-76%. (16°-22°C)

1275 Thames Valley AleProduces classic British bitters, rich complex fl avour profi le, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation = medium; ap-parent attenuation = 72-76%. (16-22°C)

1318 London Ale IIIFrom a traditional London brewery with great malt and hop profi le. True top-cropping strain, fruity, very light, soft balanced palate, fi nishes slightly sweet. Flocculation = high; apparent attenuation = 71-75%. (18-23°C)

1335 British Ale IITypical of British and Canadian ale fermentation profi le with good fl occulating and malty fl avour characteristics, crisp fi nish, clean, fairly dry. Flocculation = high; apparent attenuation = 73-76%. (17-24°C)

1338 European AleFrom Wissenschaftliche in Munich. Full-bodied complex strain fi nishing, very malty with full-bodied profi le. Produces a dense, rocky head during fermentation. Flocculation = high; apparent attenuation = 67-71%. (16-22°C)

1728 Scottish AleIdeally suited for Scottish-style ales, and high-gravity ales. Flocculation = high; apparent attenuation = 69-73%. (13-24°C)

1968 London ESB AleThis extremely fl occulent yeast produces distinctly malty beers and a balanced fruitiness. Alcohol tolerance approximately 9% ABV. Flocculation = high; ap-parent attenuation = 67-71%. (18-22°C)

WYEAST BEER YEASTType PROPAGATOR XL ACTIVATOR1007 German Ale 050.048.8 050.148.61010 American Wheat - 050.174.21028 London Ale 050.046.2 050.146.01056 American Ale 050.073.5 050.187.41084 Irish Ale 050.050.4 050.150.21098 British Ale 050.057.8 050.157.61099 Whitbread Ale - 050.171.81187 Ringwood Ale 050.060.2 050.160.01214 Belgian Ale 050.040.5 050.140.31272 All American Ale - 050.177.51275 Thames Valley - 050.180.91318 London Ale III 050.062.8 050.162.61335 British Ale II 050.061.1 050.161.91338 Europian Ale 050.058.6 050.158.41388 Belgian Strong Ale 050.051.2 050.151.01728 Scottish Ale 050.052.9 050.152.71762 Belgian Abbey-2 050.053.7 050.153.51968 London ESB Ale 050.063.6 050.163.42000 Budvar Lager 050.081.8 050.181.72001 Urquell Lager 050.082.6 050.182.52007 Pilsener Lager 050.049.6 050.149.42035 American Lager 050.084.2 050.184.12042 Danish Lager 050.059.4 050.159.22112 California Lager 050.055.3 050.155.12124 Bohemian Lager - 050.176.72206 Bavarian Lager 050.041.3 050.141.12278 Czech Pils 050.044.6 050.144.42308 Munich Lager 050.056.1 050.156.92565 Kolsch 050.047.0 050.147.83056 Bavarian Wheat Blend 050.067.7 050.167.5

3068 Weihenstephan Wheat 050.045.4 050.145.2

3278 Belgian Lambic blend 050.043.8 050.143.6

3333 German Wheat 050.066.0 050.166.83463 Forbidden Fruit - 050.173.43522 Belgian Ardennes - 050.168.23638 Bavarian Wheat - 050.170.03724 Belgian Saison Ale 050.089.1 050.189.03726 Farmhouse Ale - 050.191.63763 Roeselare Ale - 050.172.63787 Trappist High Gravity 050.054.5 050.154.3

3822 Ingelmunster Ale - 050.190.83942 Belgian Wheat - 050.178.33944 Belgian Witbier 050.042.1 050.142.95112 Brett. bruxel. 050.072.75335 Lactobacillus Delbrucki 050.175.95733 Pediococcus 050.179.1

ALE YEASTAles are typifi ed by a rich, full-bodied profi le with a fruity nose and taste. Each strain has unique characteristics, which can be enhanced or minimized depen-ding on formulation and fermentation temperatures.

1007 German AleTrue top-cropping yeast, low esterformation, broad temperature range affects styles. Will ferment cold; 13°C range, producing lager characteristics including sulphur production. Style: dry, crisp characteristics. Fermentation at higher tem-peratures (21-24°C) may produce some mild fruitiness. Low-fl occulating yeast. Beers mature fairly rapidly, even when cold fermentation is used. Flocculation = low; apparent attenuation = 73-77%. (13-20°C)

1010 American WheatA dry-fermenting, true top-cropping yeast. For a dry, slightly tart, crisp beer. Ideal for beers where a low ester profi le is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation = low; apparent attenuation = 74-78%. (14-23°C)

1028 London AleRich with a dry fi nish, bold and crisp, with some fruitiness. Flocculation = medium; apparent attenuation = 73-77%. (15-22°C)

1056 American AleVery clean crisp fl avour characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 15-19ºC fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profi le. Flocculation = low to medium; apparent attenuation = 73-77%. (15-22°C)

1084 Irish AleBeers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 18ºC. Flocculation is low to moderate with fi ltration typically required. Flocculation = medium; apparent attenuation = 71-75%. (16-22°C)

1098 British AleThe original dried yeast from Whitbread. Produces beers with a clean neutral fi nish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 18°C. Flocculation = medium; apparent attenuation = 73-75%. (18-22°C)

WYEAST BEER YEASTPROPAGATOR XL ACTIVATOR050.048.8 050.148.6

1010 American Wheat - 050.174.2050.046.2 050.146.0050.073.5 050.187.4050.050.4 050.150.2050.057.8 050.157.6- 050.171.8050.060.2 050.160.0050.040.5 050.140.3

1272 All American Ale - 050.177.5- 050.180.9050.062.8 050.162.6050.061.1 050.161.9050.058.6 050.158.4

1388 Belgian Strong Ale 050.051.2 050.151.0050.052.9 050.152.7

1762 Belgian Abbey-2 050.053.7 050.153.51968 London ESB Ale 050.063.6 050.163.4

050.081.8 050.181.7050.082.6 050.182.5050.049.6 050.149.4

2035 American Lager 050.084.2 050.184.1050.059.4 050.159.2

2112 California Lager 050.055.3 050.155.12124 Bohemian Lager - 050.176.72206 Bavarian Lager 050.041.3 050.141.1

050.044.6 050.144.4

A mildly malty and slightly fruity fermentation profi le; not as tart and dry as 1098 and much more fl occulent. Clears well without fi ltration. Flocculation = high; ap-parent attenuation = 68-72%. (18-24°C)

1187 Ringwood AleGreat Yeast of European origin with unique fermentation and fl avour characte-ristics. Distinct fruit ester and high fl occulation provide a malty complex profi le, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation = high; apparent attenuation = 68-72%. (18-23°C)

1272 All American AleFruitier and more fl occulent than 1056, slightly nutty, soft, clean, slightly tart fi nish. Flocculation = high; apparent attenuation : 72-76%. (16°-22°C)

1275 Thames Valley AleProduces classic British bitters, rich complex fl avour profi le, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation = medium; ap-parent attenuation = 72-76%. (16-22°C)

1318 London Ale IIIFrom a traditional London brewery with great malt and hop profi le. True top-cropping strain, fruity, very light, soft balanced palate, fi nishes slightly sweet. Flocculation = high; apparent attenuation = 71-75%. (18-23°C)

1335 British Ale IITypical of British and Canadian ale fermentation profi le with good fl occulating and malty fl avour characteristics, crisp fi nish, clean, fairly dry. Flocculation = high; apparent attenuation = 73-76%. (17-24°C)

1338 European AleFrom Wissenschaftliche in Munich. Full-bodied complex strain fi nishing, very malty with full-bodied profi le. Produces a dense, rocky head during fermentation. Flocculation = high; apparent attenuation = 67-71%. (16-22°C)

1728 Scottish AleIdeally suited for Scottish-style ales, and high-gravity ales. Flocculation = high; apparent attenuation = 69-73%. (13-24°C)

1968 London ESB AleThis extremely fl occulent yeast produces distinctly malty beers and a balanced fruitiness. Alcohol tolerance approximately 9% ABV. Flocculation = high; ap-parent attenuation = 67-71%. (18-22°C)

050.047.0 050.147.83056 Bavarian Wheat 050.067.7 050.167.5

3068 Weihenstephan 050.045.4 050.145.2

3278 Belgian Lambic 050.043.8 050.143.6

3333 German Wheat 050.066.0 050.166.83463 Forbidden Fruit - 050.173.43522 Belgian Ardennes - 050.168.23638 Bavarian Wheat - 050.170.03724 Belgian Saison Ale 050.089.1 050.189.03726 Farmhouse Ale - 050.191.6

- 050.172.6

050.054.5 050.154.3

3822 Ingelmunster Ale - 050.190.8- 050.178.3

3944 Belgian Witbier 050.042.1 050.142.9050.072.7

5335 Lactobacillus Delbrucki 050.175.9050.179.1

RefrigeratedPackage

Activate Swell Pour FermentationRefrigerated ActivateActivate Swell Pour Fermentation


WYEAST BEER YEAST 0502565 Kölsch True top-cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detecta-ble diacetyl production. Also ferments well at cold 13-16°C range. Used to produce quick conditioning pseudo-lager beers. Poor fl occulating yeast requires fi ltration to produce bright beers or additional settling time. Flocculation = low; apparent attenuation = 73-77%. (13-21°C)

LAGER YEAST Saccharomyces uvarumLager beers are typically lighter and drier than ales with a crisp fi nish. Lager yeast generally produces signifi cant amounts of sulphur during cooler fermentation, which dissipates during aging. An important profi le in great pilsner beers.

2000 Budvar LagerNice malty nose, subtle fruit. Rich malt profi le on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in fi nish. Flocculation = Me-dium-High; apparent Attenuation = 71-75%. (9-13˚C).2001 Urquell LagerMild fruit/fl oral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral fi nish. Flocculation = Medium-High; apparent Attenuation = 72-76%. (9-14˚C).2007 Pilsen LagerA classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation = medium; apparent attenuation = 71-75%. (9-13°C)2035 American Lagerbold, complex and aromatic, good depth of fl avour characteristics for a variety of lager beers. Flocculation = medium; apparent attenuation = 73-77% (9-15°C).2042 Danish LagerRich, Dortmund-style, crisp, dry fi nish. Soft profi le accentuates hop characteristics. Flocculation = low; apparent attenuation = 73-77%. (8-13°C)2112 California LagerParticularly suited for producing 19th-century style West Coast beers. Retains la-ger characteristics at temperatures up to 18°C and produces malty, brilliantly clear beers. Flocculation = high; apparent attenuation = 67-71% (14-20°C)2124 Bohemian LagerA Carlsberg type yeast and the most widely used lager strain in the world. Produces a distinct malty profi le with some ester character with a crisp fi nish. Well-balanced profi le produces a wide range of lager beers. Benefi ts from diacetyl rest at 14°C for 24 hours after fermentation is complete. Fermentations at 24ºC eliminates sulphur production. Flocculation = medium; apparent attenuation = 69-73% (9-14°C)2206 Bavarian LagerUsed by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation = medium; apparent attenuation = 73-77% (8-14°C)2278 Czech PilsClassic pilsner strain from the home of pilsners for a dry, but malty fi nish. The per-fect choice for pilsners and all malt beers. Sulphur produced during fermentation dissipates with conditioning. Flocculation = med. to high; apparent attenuation = 70-74% (10-14°C)2308 Munich LagerA unique strain, capable of producing fi ne lagers. Very smooth, well rounded and full-bodied. Benefi ts from temperature rise for diacetyl rest at the end of primary fermentation. Flocculation = medium; apparent attenuation = 73-77% (9-13°C)

WHEAT YEAST Saccharomyces cerevisiaeA myriad of aromas and fl avours come from a great variety of wheat and Belgian beer yeast. Intense fruity esters and aromatics dominate this profi le. Characteristics are intensifi ed by higher fermentation temperatures.3056 Bavarian Wheat BlendBlend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation = medium; apparent attenuation = 73-77% (18-23°C)3068 Weihenstephan WeizenClassic German wheat beer yeast, used by more German brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester pro-duction, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching fi nish. Extremely low-fl occulating yeast. Some-times used in conjunction with lager yeast and kerausened to fi nish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top-cropping yeast requires full headspace of 33%. Ester formation is signifi cantly affected by aeration and pitching rates. Floc-culation = low; apparent attenuation = 73-77% (18-24°C)3333 German WheatSubtle fl avour profi le for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation = high; apparent attenuation = 70-76% (17-24°C)

3638 Bavarian WheatTop cropping hefeweizen yeast with complex fl avour and aroma. Balance of ba-nana and bubble gum esters with litchi and apple/plum esters and cloviness. Floc-culation = low; apparent attenuation = 70-76% (18-24°C)

LAMBIC5112 Brettanomyces BruxellensisProduces the classic sweaty horse hair character indigenous to beers of the Brussels re-gion: gueuze, lambics. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for fl avour to fully develop. Flocculation = medium; apparent attenuation = low. (15-24°C)5335 LactobacillusLactic acid bacteria isolated from a Belgian brewery. This culture produces mo-derate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (15-35°C)5733 PediococcusLactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.

BELGIAN SPECIALITIES1214 Belgian AleAbbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation = medium; apparent attenuation = 72-76%. (14-24°C)1388 Belgian Strong AleClassic yeast for style. Robust fl avour profi le with moderate to high alcohol tole-rance. Fruity nose and palate, dry, tart fi nish. Flocculation = low; apparent attenu-ation = 73-77%. (18-24°C)

1762 Belgian Abbey IIHigh gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry fi nish, low ester profi le. Flocculation = medium; apparent attenuation = 73-77%. (18-24°C)3278 Belgian Lambic BlendContains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lac-tic Acid Bacteria. Includesorganisms which are most important for the desirable fl avour components of Belgian Lambics. Flocculation = low to medium; apparent attenuation = 65-75%. (17-24°C)3463 Forbidden FruitFrom old Belgian brewery for production of wits to classic grand cru. Phenolic profi le with subdued fruitiness. Well balanced estery profi le. Flocculation = low; apparent attenuation = 73-77% (17-24°C)3522 Belgian ArdennesOne of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy cha-racter. Flocculation = high; apparent attenuation = 72-76% (18-29°C)3724 Belgian SaisonClassic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Bene-fi ts from elevated fermentation temperatures. Usually slow to attenuate. Floccula-tion = low; apparent attenuation = 76-80%. (21-29° C)3787 Trappist High Gravity This strain produces intense esters and phenolic characteristics with complex fruiti-ness. Does not produce signifi cant amount of banana or bubble gum esters. Phenol and ester production are infl uenced by fermentation temperatures. Phenols tend to dissipate as beer matures. Ferment to dryness with good alcohol tolerance approxi-mately 11-12% ABV. True top cropping yeast with broad temperature range. Floc-culation = medium; apparent attenuation = 75-80%. (18-25°C)3942 Belgian WheatEstery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity fi nish. Flocculation = medium; apparent attenuation = 72-76%. (18-23°C)3944 Belgian Witbier A yeast with complex fl avour profi le. Produces a spicy phenolic character with low ester production. Phenols tend to dominate most fl avours and dissipates with age. Ferments fairly dry. Sometimes used in conjunction with lactic acid bacteria to pro-duces a sharper fi nish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low. Alcohol tolerance approximately 10-11% ABV. Flocculation = medium; apparent attenuation = 72-76%. (16-24°C)

True top-cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detecta-ble diacetyl production. Also ferments well at cold 13-16°C range. Used to produce quick conditioning pseudo-lager beers. Poor fl occulating yeast requires fi ltration to produce bright beers or additional settling time. Flocculation = low; apparent attenuation = 73-77%. (13-21°C)

LAGER YEAST Saccharomyces uvarumLager beers are typically lighter and drier than ales with a crisp fi nish. Lager yeast generally produces signifi cant amounts of sulphur during cooler fermentation, which dissipates during aging. An important profi le in great pilsner beers.

Nice malty nose, subtle fruit. Rich malt profi le on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in fi nish. Flocculation = Me-dium-High; apparent Attenuation = 71-75%. (9-13˚C).

Mild fruit/fl oral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral fi nish. Flocculation = Medium-High; apparent Attenuation = 72-76%. (9-14˚C).

A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation = medium; apparent attenuation = 71-75%. (9-13°C)

bold, complex and aromatic, good depth of fl avour characteristics for a variety of lager beers. Flocculation = medium; apparent attenuation = 73-77% (9-15°C).

Rich, Dortmund-style, crisp, dry fi nish. Soft profi le accentuates hop characteristics. Flocculation = low; apparent attenuation = 73-77%. (8-13°C)

Particularly suited for producing 19th-century style West Coast beers. Retains la-ger characteristics at temperatures up to 18°C and produces malty, brilliantly clear beers. Flocculation = high; apparent attenuation = 67-71% (14-20°C)

A Carlsberg type yeast and the most widely used lager strain in the world. Produces a distinct malty profi le with some ester character with a crisp fi nish. Well-balanced

3638 Bavarian WheatTop cropping hefeweizen yeast with complex fl avour and aroma. Balance of ba-nana and bubble gum esters with litchi and apple/plum esters and cloviness. Floc-culation = low; apparent attenuation = 70-76% (18-24°C)

LAMBIC5112 Brettanomyces BruxellensisProduces the classic sweaty horse hair character indigenous to beers of the Brussels re-gion: gueuze, lambics. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for fl avour to fully develop. Flocculation = medium; apparent attenuation = low. (15-24°C)5335 LactobacillusLactic acid bacteria isolated from a Belgian brewery. This culture produces mo-derate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (15-35°C)5733 PediococcusLactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.

BELGIAN SPECIALITIES1214 Belgian AleAbbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation = medium; apparent attenuation = 72-76%. (14-24°C)1388 Belgian Strong AleClassic yeast for style. Robust fl avour profi le with moderate to high alcohol tole-rance. Fruity nose and palate, dry, tart fi nish. Flocculation = low; apparent attenu-ation = 73-77%. (18-24°C)

1762 Belgian Abbey IIHigh gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry fi nish, low ester profi le. Flocculation = medium; apparent attenuation = 73-77%. (18-24°C)3278 Belgian Lambic Blend

production. Flocculation = medium; apparent attenuation = 69-73% (9-14°C)

Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation = medium; apparent attenuation

Classic pilsner strain from the home of pilsners for a dry, but malty fi nish. The per-fect choice for pilsners and all malt beers. Sulphur produced during fermentation dissipates with conditioning. Flocculation = med. to high; apparent attenuation =

A unique strain, capable of producing fi ne lagers. Very smooth, well rounded and full-bodied. Benefi ts from temperature rise for diacetyl rest at the end of primary fermentation. Flocculation = medium; apparent attenuation = 73-77% (9-13°C)

WHEAT YEAST Saccharomyces cerevisiaeA myriad of aromas and fl avours come from a great variety of wheat and Belgian beer yeast. Intense fruity esters and aromatics dominate this profi le. Characteristics are intensifi ed by higher fermentation temperatures.3056 Bavarian Wheat BlendBlend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation = medium; apparent attenuation = 73-77% (18-23°C)3068 Weihenstephan WeizenClassic German wheat beer yeast, used by more German brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester pro-duction, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching fi nish. Extremely low-fl occulating yeast. Some-times used in conjunction with lager yeast and kerausened to fi nish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top-cropping yeast requires full headspace of 33%. Ester formation is signifi cantly affected by aeration and pitching rates. Floc-culation = low; apparent attenuation = 73-77% (18-24°C)

Subtle fl avour profi le for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation = high; apparent attenuation = 70-76% (17-24°C)

Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lac-tic Acid Bacteria. Includesorganisms which are most important for the desirable fl avour components of Belgian Lambics. Flocculation = low to medium; apparent attenuation = 65-75%. (17-24°C)3463 Forbidden FruitFrom old Belgian brewery for production of wits to classic grand cru. Phenolic profi le with subdued fruitiness. Well balanced estery profi le. Flocculation = low; apparent attenuation = 73-77% (17-24°C)3522 Belgian ArdennesOne of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy cha-racter. Flocculation = high; apparent attenuation = 72-76% (18-29°C)3724 Belgian SaisonClassic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Bene-fi ts from elevated fermentation temperatures. Usually slow to attenuate. Floccula-tion = low; apparent attenuation = 76-80%. (21-29° C)3787 Trappist High Gravity This strain produces intense esters and phenolic characteristics with complex fruiti-ness. Does not produce signifi cant amount of banana or bubble gum esters. Phenol and ester production are infl uenced by fermentation temperatures. Phenols tend to dissipate as beer matures. Ferment to dryness with good alcohol tolerance approxi-mately 11-12% ABV. True top cropping yeast with broad temperature range. Floc-culation = medium; apparent attenuation = 75-80%. (18-25°C)3942 Belgian WheatEstery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity fi nish. Flocculation = medium; apparent attenuation = 72-76%. (18-23°C)3944 Belgian Witbier A yeast with complex fl avour profi le. Produces a spicy phenolic character with low ester production. Phenols tend to dominate most fl avours and dissipates with age. Ferments fairly dry. Sometimes used in conjunction with lactic acid bacteria to pro-duces a sharper fi nish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low. Alcohol tolerance approximately 10-11% ABV. Flocculation = medium; apparent attenuation = 72-76%. (16-24°C)


INFO

051 MALTS

BROUWLAND now has a total of 25 kinds of malt in its range! All barley malts are made from the fi nest 2-row barley and are expertly malted to fi xed quality standards. Besides Belgian BREWFERM malts, we also have German Weyermann malts avai-lable. Crushed malt is not supplied because of the great loss of aroma within a short time. Store malt in a cool, dry place. Ask for our special brewery prices for orders of 500 kg and more.

BASEMALTS

Pils malt 3 EBCAlso called lager in England. Used as base malt for all pils-type beers.

These barley malts with an EBC up to 25 are being used as base malt up to 100%.

Pale 7 EBCSlightly darker than Pils and often used in ale-type beers. Belgian malt.

Munich malt 15 EBCBase malt for amber-coloured beers. Gives a malty fl avour and aroma to the beer.

Amber malt 50 EBCIn the drying process, this malt is slowly heated to 140°C, delivering an aroma-rich malt. Gives a typical malt fl avour to the beer. Use up to 20%.

Aroma malt 150 EBCThe darkest of all base malts. Delivers a strong malt aroma to strong amber coloured or darker beers. Use up to 20%.

Type EBC 1 kg 5 kg 25 kgPils 3 051.002.4 051.003.2 051.005.7Pale 7 051.011.5 051.012.3 051.014.9Vienna 7 051.105.5 051.106.3 051.107.1Munich 15 051.040.4 051.041.2 051.043.8Amber 50 051.035.4 051.036.2 051.038.8Aroma 150 051.045.3 051.046.1 051.048.7

Vienna 7 EBCA little bit darker than the pils malt and usualy used for ale-type beers. German malt.

CARAMEL MALTSAs the word says: these are caramelised malts often used to increase the mouth-feel and body of the beer and to improve the head.

Cara-pils® 5 EBCOften used for lighter beers for an improved head, increased body and softer flavour. Normal usage 5-10%; but can be incre-ased up to 40%.

Cara-hell® 25 EBCUsed in ales, hefe-weizen, maibock, blond abbey beers,… 10-15%. Gives a fuller aroma, softer fl avour and deeper colour.

Cara-red® 40 EBCUsed in brown ales, Flemish brown, bock-beers, Scottish ales,... 10-25%. Gives a higher malty aroma and a red colour.

Cara-amber® 60 EBCUsed in wheat beers, pale ales, bock-beers,… 10-20%. Gives a higherfl avour stability, a dark red colour and an increase in body.

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Cara-crystal 120 EBCAlso called ‘crystal malt’ in England. Use 1 to 5% for blonde beers, up to 10% for dar-ker beers. Gives a fuller, round and caramel-sweet fl avour.

Special B 350 EBCOne of the darkest caramel malts availa-ble. Gives a fuller malty aroma, a dark red to dark colour and a caramel/raisin fl avour. Use 5% for a slight touch or up to 15% for darker brown-black beers. Used in stout, porter, Belgian abbey beers etc.

Type EBC 1 kg 5 kg 25 kgCara - pils 5 051.110.5 051.111.3 051.112.1Cara - hell 25 051.115.4 051.116.2 051.117.0Cara - red 50 051.200.4 051.201.2 051.202.2Cara - amber 70 051.210.3 051.211.1 051.212.9Cara - crystal 120 051.021.4 051.022.2 051.024.8Special B 350 051.050.3 051.051.1 051.053.7

ROASTED MALTSThese dark-coloured malts are used in dark beers such as stout, dark abbey beers etc. They give, depending on the amount used, a nutty to roasted fl avour to your beer. Use in small doses from 1 to 5%.

Chocolate 900 EBCUsed sparingly (max. 5%) in brown ale, por-ter, dark abbey beers etc.

Chocolate 800 EBC dehuskedAs Chocolate 900 EBC, but made from barley without the husk, pro-moting a softer fl avour.

Black 1400 EBCEven darker than chocolate malt 900 EBC. Used sparingly (max. 5 %) in brown ale, porters, dark abbey beers etc.

Black 1200 EBC dehuskedEven darker than chocolate malt, 900 EBC. Used sparingly (max. 5 %) in brown ale, porters, dark abbey beers etc. Made of barley without bran and thus gives a softer fl avour.

Biscuit 50 EBCAvailable at last: the real Belgian BISCUIT malt. This very light-roasted malt with only 50 EBC of colour, gives a biscuit/bread aro-ma to your beer. Use 5-15%.

Type EBC 250 g 1 kg 5 kg 25 kgChocolate 900 051.025.5 051.026.3 051.027.1 051.029.7Choc. dehusk. 800 051.214.5 051.215.2 051.216.0 051.217.8Black 1400 051.030.5 051.031.3 051.032.1 051.034.7Black dehusk. 1200 051.219.4 051.220.2 051.221.0 051.222.8Biscuit 50 - 051.095.8 051.096.6 051.098.2

WHEAT MALTS

Light wheat 3 EBCBase malt for all wheat beers but also used in smaller quantities to obtain a “bread” touch. Gives a more herbal aroma to your beer and aids in head retention. Can be used up to 80%.

Dark wheat 15 EBCBase malt for darker wheat beers but also used in smal-ler quantities to obtain a ‘bread’ touch. Gives a more herbal aroma to your beer and aids in head retention. Can be used up to 50%.

SPECIALTY MALTS

Sauermalz (Acid malt)6 EBCUsed for lowering the pH of the wort following the ‘Reinheitsgebot’. For an easier mash and a higher stability of the beer. Use 1 to 10%.

Rauchmalz5 EBCThe one and only ‘Rauch-malz’. Made by smoking the grains over beech wood. Gives a true smoky aroma to your beer. 5 to 10% gives a light touch; can be used up to 50% for Smo-key Joes.

MALTS 051

Roasted wheat 900 EBCDark roasted wheat malt which gives many fl a-vours and colours to your beer. Use up to 6%.

Type 1 kg 5 kg 25 kgLight wheat 3 EBC 051.125.3 051.126.1 051.127.9

Dark wheat 15 EBC 051.130.3 051.131.1 051.132.9

Roasted900 EBC 051.240.9 051.241.7 051.242.5

Dark wheat 15 EBC

Sauermalz (Acid malt)

Chocolate 800 EBC

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Spelt maltOrganically grown and malted spelt. Resembles wheat and produces fresh tasting beers with a somewhat herbal aroma. Increases the mouthfeel. Tradi-tionally used in Saison beers. Use up to 30%.

Roasted barley 1000 EBCIndispensable for a real Irish-style stout.

Type EBC 1 kg 5 kg 25 kgAcid malt 6 051.135.2 051.136.0 051.137.8Rauchmalz 5 051.140.2 051.141.0 051.142.8Rye 6 051.225.1 051.226.9 051.227.7Spelt - 051.230.0 051.231.8 051.232.6Whisky - 051.235.9 051.236.7 051.237.5Roasted barley 1000 051.100.6 051.101.4 051.103.0

Adding fl akes to the mashHas an effect on the taste as the fl akes are made from unmalted grains. To achieve good starch conversion, fi rst allow to boil for 30 minutes in a little water, then leave to cool. Mash together with the malt.

Flaked maize:Gives a lighter colour than pilsner malt and results in lighter beers in which the hop character is better expressed. Can be used up to 40% for brewing light beers.

Flaked barley: Increases body and head. Gives the beer a spicy cereal taste.

Rice fl akes: Rice fl akes contain less protein. Adding them results in a drier beer in which the hop character is better expressed. Used in Sapporo, Budweiser and Heineken type beers.

Oat fl akes: Increases body and head. Used in several white beers.

Wheat fl akes:Often used in white beers, lambic, grand cru, etc. Gives a fuller fl avour and increases the head. Can be used up to 20-40% without appreciable problems. At higher percen-tages fi ltering/lautering the grain bed becomes very diffi cult and extra husks may need to be added to prevent the fi lter bed clogging up.

Type 1 kg 5 kg 25 kgBarley fl akes 051.151.9 051.152.7 051.153.5Maize fl akes 051.156.8 051.157.6 051.158.4 *Oat fl akes 051.161.8 051.162.6 051.163.4Wheat fl akes 051.166.7 051.167.5 051.168.3Rice fl akes 051.176.6 051.177.4 051.178.2

051 MALTS, FLAKES

Rye malt 6 EBCGives a typical aroma of rye to your beer. Can even be used as a base malt!

Whisky maltThe real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.

tages fi ltering/lautering the grain bed becomes very diffi cult and extra husks may need

INFO

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� Malt mill “MALTMILL”Still THE standard for hobbyist malt mills. With 2 big rollers (25 cm x 3.75 cm diam.) and special coarse structure for optimum grip on the grain. High capacity: up to 120 kg/

hour. With self-lubricating bronze bearings. Can easily be motorised with an electric drill (not for

extensive use) or motor. Lifetime factory war-ranty in hobbyist use. The non-adjustable mo-del provides very good screening. For optimum

flexibility go for the adjustable model with 2-way adjustable rollers.

Art.no. Description110.035.3 Non adjustable model

110.036.1 Model with 2 sides adjustable rollers

Plastic must/grain scoopWith handle. In white plastic. Very handy for scooping fruit, must, grain, etc.

017.610.7

Electric malt millsProfessional 2 roll maltmills for microbreweries. Thanks to the specially profiled roll-ers, these mills will give you a quality crush. They can mill moistened grain for increased performance and lesser dust. Special rollers in hardened steel, belt driven with ball bearings.

Heavy electric motor in 380v three phase (other tensions on request). The distance between the rollers can easily be adjusted in parallel.

Art.no. Cap. / hour Motor Dimensions cm110.040.3-2 200 kg 1.5 kW / 380 V 42 x 62 x 40110.041.1 500 kg 2.2 kW / 380 V 61 x 90 x 60110.042.9 1000 kg 4.0 kW / 380 V 76 x 10.1 x 66110.043.7 1400 kg 5.5 kW / 380 V 76 x 10.1 x 66110.044.5 4000 kg 15 kW / 380 V 82 x 10.5 x 81Accessories for malt mill110.049.T Funnel 50 kg 110.040.3-2110.049.V2 Stand 72 cm 110.040.3-2 + 110.049.Z110.049.V3 Stand 72 cm 110.042.9110.049.V4 Stand 72 cm 110.044.5110.049.Z Sack holder + buckle 110.040.3 - 110.040.3-2

Flake mill MARGAFor the beer brewer, baker and muesli fan! Create your own flakes from rice, barley, wheat, oats etc. Made of solid materials with hard rollers. Also grinds small quanti-ties of malt. 2 years GUARANTEE!

Cast iron malt mill The low-budget grain-grinder / malt mill, not only for homebrewers, but also for poultry, fowl enthusiasts, etc. Adjustable fineness for milling/crushing, also suitable for maize and other leguminous plants. Hopper for 1 kg of malt, large capacity: up to 2 kg/minute (coarse milled).

MALTMILLS 051

110.025.4

110.030.4


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What is malt extract?Malt extract is, as the word suggests, an extract of malt – so the mashing has already been done. If you brew beer with malt extract, you no longer have to do the mashing yourself - simply boil the wort. This is a way of brewing employed by many homebrewers in America (the so-called mini-mash method). You do have to take into account that one kilo of barley malt does not contain as much sugar as a kilo of malt extract. Malt extract powder is hygroscopic (attracts moisture) so it should be kept in a cool and, above all, dry place. Packs that have been opened should be resealed with as little air as possible in the pack.Malt extract is also widely used to make a yeast starter: dissolve 100 g malt extract powder in 800 ml water. Boil for 5 minutes, then allow to cool to 20–25°C, decant into a sterile erlenmeyer flask/bottle with airlock and add the yeast.1 kg malt extract powder = 1.60 kg malt!1 kg barley malt = 0.62 kg malt extract powder.1 kg liquid malt extract = 0.80 kg malt extract powder.1 kg liquid malt extract = 1,30 kg malt.

Spraymalt Does not contain any proteins. Highest quality! The indicative EBC colour value is given in parentheses.

Type 500 g 1 kg 5 kg 25 kgBlond (8) 052.019.7 052.020.5 052.021.3 052.022.1Amber (18) 052.024.7 052.025.4 052.026.2 052.028.8Dark (57) 052.030.4 052.031.2 052.032.0 052.033.8Black (95) 052.034.6 052.035.3 052.036.1 052.037.9Wheat (8) 052.039.5 052.040.3 052.041.1 052.042.9

Malt extract LIQUID

Type EBC 1.5 kgBlond 10 052.050.2Medium 18 052.051.0Dark 55 052.052.8Wheat 8 052.053.6

MX malt extract kitsReady-to-go kits for brewing your own beer at home with malt ex-tract powder. Your work consists of boiling the wort and allowing it to cool, then fermenting the beer. Every pack, carefully made up by our master brewer, is enough to brew 10 litres of beer.

Gregorius 052.061.9

Furioso 052.060.1

Palido 052.062.7

Deep reddish, very mellow beer with a slightly sweet taste and low bitterness. Alcohol: 5.6 vol.%. Bitterness: 22 EBU. Colour: 66 EBC. Original gravity: 1054.

Dark-blonde full-flavoured tripel with a fruity touch and a slightly bitter aftertaste. Alcohol: 7.2 vol. %. Bitterness: 27 EBU. Colour: 23 EBC. Original gravity: 1072.

Fresh and spicy, thirst quenching wheat beer with a so-mewhat higher alcohol content. Alcohol: 5.8 vol. %. Bitterness: 17 EBU. Colour: 13 EBC. Original gravity: 1057.

052 MALT EXTRACTS

Dorado 052.063.5A blond beer with a fruity aroma thanks to the high fer-mentation and a soft bitterness due to the use of the noble Hersbrucker hop. Alcohol: 5 vol. %. Bitterness: 30 EBU, colour: 10 EBC. Original gravity: 1050.

Ambrosius 052.064.3Amber coloured lighty sweet and slightly hopped beer. Well balanced put together out of 3 malt extracts and a hallertau hop variety. Alcohol: 5 vol. %, Bitterness: 27 EBU, colour: 27 EBC. Original gravity: 1050.

EQUIPMENT KIT “MX” ON PAGE 108

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HOPS, HOP PELLETS 053

Hops and hop pelletsThe hop industry has suffered a major shock. The demand for hop products was already higher than the supply and because of the autumn storms in the Czech republic and Slovenia (destroyed about 30 to 50% of the harvest) the prices have really gone through the roof. Prices are sometimes 3-5 times higher than normal. Many breweries do not even have the amount necessary for their brews next year. Fortunately Brouwland managed to get almost all the regular hop types we normally sell, except for Saaz, Northern Brewer and Brewers Gold. Below you’ll find a list with the hop types we have in stock for the moment.

Availability and alpha-acid contents depend largely on the harvest. Upon arrival, all our hops are put into cold storage and packed in special vacuum packages for optimum storage life! The alpha-acid content is indicated on every package.

BREWERS GOLD (Bel,Ger) 4.8-8.5%Universal bitter hop. Has a somewhat harsh bitterness.

CASCADE (US) 4.5-7.5%America’s most popular aroma hop. Has a specific citrus to grapefruit character.

CHALLENGER (UK) 6.5-8.5%An alternative for East Kent Goldings, but slightly more bitter. Due to its considerable amounts of alpha-acid, it is also suitable as bittering hop.

EAST KENT GOLDINGS (UK) 4.5-6.5%This hop has a very fine aroma and is appropriately called the king of the English hops. There are simply no better hops for an original IPA or traditional English Bitter. They are often used for late hopping, but can also be used as bittering hops due to their higher alpha-acid content.

FUGGLES (UK) 3.5-5.5%English aroma hop with a mild and spicy character, often used in ales and stouts. Very suitable for dry-hopped IPA and Bitter.

HALLERTAU HERSBRUCKER (Ger) 2.3-5.5%Germany’s most popular aroma hop with a fantastic, spicy aroma. This hop variety with its delicate finesse is the forefather of many varieties in the USA.HALLERTAU MITTELFRUH (Ger) 4.0-5.0%Germany’s most noble hop variety with a very fine aroma and a light spiciness. This type of hop is often used for beer types which demand a specific delicacy (mostly pils and lager beers). This is a very suitable alternative for the “saaz”, which isn’t available for the moment.

HALLERTAU PERLE (Ger) 5.0-7.0%Because of its long storage life, one of the more popular hops used in home brewing. Can be used both for bittering and aroma, where it gives a slightly spicy touch.

MAGNUM (Ger) 10.5-14.5%Bittering hops with an agreeable aroma and a fruity character.

NORTHERN BREWER (Ger) 8.0-10.0%Universal hops, particularly used as bittering hops. Often used in dark beers, as well as in Altbier and Kölsch. These hops are slightly browner by nature than the other varieties.

SAAZ (Cz) 2.2-4.5%Typical aroma hop from the Czech Republic. As the undisputed king of the Pilsner hop, Saaz is the only hop variety that is used in the world’s original Pilsner lager, Pilsner Urquell. It has a resinous, softly spicy taste and a delicate and subtle aroma.

SPALT SELECT (Ger) 4.0-6.0%German aroma hop with a slightly fruity character. A good alternative for the French Spalt.

STYRIAN GOLDINGS (SL) 2,9-6%,Used for bittering in Belgian Ales and for aroma in English Ales. An agreeable hop with a grassy, flowery character.

TARGET (UK) 10.5-12.5%Excellent English bittering hop with an agreeable aroma. Also used for dry hopping.

TETTNANGER (Ger) 3.0-5.0%Very noble German aroma hop, often used for lagers. Has a mild, spicy aroma and a fine, delicate taste.

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hopbagsUsed to boil hops.

hop extract isomerisedTo adjust the bitter-ness of beer without boiling. Can be added after fermentation. Al-pha-acid content: 6%.


hop oilTo be added just before bottling to increase the hop flavour, but not the bitterness! Very concentrated! Content: 5 ml, sufficient for

25 l beer.

Type 5 ml 1 lHerbal 053.205.1 053.207.7Hoppy 053.210.1 053.212.7Citrussy 053.215.0 053.217.6

hop aroma tabletsRevolutionary new product: hop oil in ef-fervescent tablet form with many benefits compared to traditional hop oils: long storage life, good solubility in beer and easy to dose. Allows the simple adding of hop aroma to your beer without increas-ing the bitterness. Ideal for dry hopping. Indicative dose: 0.5 tablet/50 litres of beer. The effervescent tablet gradually dissolves over 2-3 days.

Art.no. N. of tablets053.220.0 5 pieces053.221.8 25 pieces053.225.9 200 pieces (1 kg)

HOPSAvailability and alpha-acid contents depend largely on the harvest. Upon arrival, all our hops are put into cold storage and packed in special vacuum packages for optimum storage life! The alpha-acid content is indicated on every package.

HOP PELLETSAre hops with the stalks removed, ground and pressed into little rods. Use about 10% less than when using hop cones with a similar alpha level. Hop pellets can be kept longer and are usually available longer during the course of the season.

053 HOPS, HOP PELLETS, HOP PRODUCTS

Art.no. Content053.270.5 10 bags053.271.3 100 bags

Type 100 g 250 g 1 kgBrewers Gold 053.301.8 053.302.6 053.304.2Cascade 053.051.9 053.052.7 053.053.5Challenger 053.046.9 053.047.7 053.048.5East Kent Goldings 053.002.2 053.003.0 053.004.8Fuggles 053.006.3 053.007.1 053.009.7Hallertau Hersbrücker 053.021.2 053.022.0 053.023.8Hallertau Mittelfruh 053.065.4 053.066.2 053.067.0Hallertau Perle 053.011.3 053.012.1 053.014.7Hallertau Spalt Select 053.026.1 053.027.9 053.028.7Magnum 053.060.5 053.061.3 053.062.1Northern Brewer 053.016.2 053.017.0 053.019.6Saaz 053.036.0 053.037.8 053.039.4Styrian Goldings 053.055.6 053.056.4 053.057.2Target 053.041.0 053.042.8 053.043.6Tettnanger 053.031.1 053.032.9 053.033.7

* harvest 2007 not available

* harvest 2007 not available

Type 30 g 100 g 250 g 1 kg 5 kgBrewers Gold 053.115.2 053.116.0 053.117.8 053.119.4 053.118.6Cascade 053.145.9 053.146.7 053.147.5 053.148.3 053.149.1Challenger 053.075.8 053.076.6 053.077.4 053.079.0 053.078.2East Kent Goldings 053.125.1 053.126.9 053.127.7 053.129.3 053.128.5Fuggles 053.080.8 053.081.6 053.082.4 053.084.0 053.083.2Hallertau Hersbrücker 053.130.1 053.131.9 053.132.7 053.134.3 053.133.5Hallertau Mittelfruh 053.150.9 053.151.7 053.152.5 053.153.3 053.154.1Hallertau Perle 053.095.6 053.096.4 053.097.2 053.099.8 053.098.0Northern Brewer 053.090.7 053.091.5 053.092.3 053.094.9 053.093.1Saaz 053.105.3 053.106.1 053.107.9 053.109.5 053.108.7Spalt 053.140.0 053.141.8 053.142.6 053.143.4 053.144.2Styrian Goldings 053.085.7 053.086.5 053.087.3 053.089.9 053.088.1Target 053.100.4 053.101.2 053.102.0 053.104.6 053.103.8Tettnanger 053.135.0 053.136.8 053.137.6 053.138.4 053.139.2

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Irish mossHelps in the precipitation of proteins (the so called cold-break and hot-break). Add to-wards the end of hop boiling.Dosage: 5 g/25 l of wort.

LACTOLlactic acid 80% Liquid. Recommended for lowering the pH and increasing the acidity of wort or beer.

Art.nr. Dose003.002.3 100 ml = 125 g003.003.1 250 ml = 312 g003.005.6 1 l = 1.25 kg

ASCORVITascorbic acid (Vit. C)Used to prevent the oxidation of wort and beer. Dose: 0.5 g/10 l.



Calcium sulphateBurton salts for water treatment. Lowers the pH of the mash and increases the permanent hardness (calcium ions) of the brewing wa-

ter. Adding 1 gram to 10 litres increases salts by 23 ppm calcium and 56 ppm sulphate and increases the hardness by 58 ppm.


Magnesium sulphateEpsom salts for water treatment. Lowers the pH of the mash slightly. Adding 1 gram to 10 litres increases salts by 39 ppm sulphate and 10 ppm magnesium and increases the hardness by 41 ppm.


Heading compoundGives your beer a better and more stable head. Add just before bottling. Dose: 4-8 g/10 l.


Brew bodyBased on malto-dextri-nes. Increases the body (also for wine) and pre-serves the head. Dose: 25 g/l.


BREWING ADJUNCTS 055

Calcium chloride 33%This solution of natural and pure calcium-chloride E509 (suitable for foods) contains 33% calcium chloride, a brewing salt fre-quently used by commercial breweries. Chlorides give a soft, full and more swee-tened taste to beer, while the calcium con-tributes with the flocculation of proteins and the stabilisation of the taste. The maxi-mum amount of calcium and chlo-rides that can be added to the beer is 200 mg/l. Content: 100 ml.

Phosphoric acidThis acid can be used to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. This acid has a higher concen-tration than for instance lactic acid, so less is required. Phosphoric acid can also be used to wash the yeast.

Art.no. Content055.055.8 250 ml055.056.6 1 liter

WYEAST Tanal AA special hydrolysable tannin, meant for the creation of a permanent haze in wit-beers and Hefeweizen. Thanks to its me-dium-high molecular weight, it enhances the yeast and colloidal suspension in beer. Dosage/usage: 4 g/hl; hydrate in adequate de-aerated water or carbonated beer; in-troduce this mixture to the full quantity of fully attenuated beer. Mix thoroughly. Re-action occurs immediately.


055.035.0

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tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com102 102

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candy sugar The original candy sugar as used by many Belgian breweries. Adds a unique flavour to your beer. Also very suitable for adding to wines, liqueurs and pastries or making your own elderberry syrup, etc. Available in white and brown crushed and in syrup form.

Art.no. ContentWhite candy sugar crushed007.083.9 500 g007.093.8 5 kg007.091.2 25 kgBrown candy sugar crushed 400 EBC007.082.1 500 g007.092.0 5 kg007.090.4 25 kg

Colour 180 - 220 EBC007.088.8 250ml (=325 g)007.087.0 1 l007.086.2 7 kg007.089.6 25 kg

candy syrup

caramelNatural colourant made of pure burnt sugar for adding colour to beers, liqueurs, etc. Highly concentrated so use with mo-deration! Co-lour indication: 9500 EBC.


aromatic herbsAromatic herbs are now being added to many Belgian beers to ensure their extraordinary aroma and taste. Our HERBORIFARM department has over 500 herbs to offer you. Below you will find a short list of the frequently used herbs in breweries. A complete list is avail-able upon request.

Type 100 g 250 g 1 kgCoriander 150.324.1 150.324.2 150.324.3Sweet orange peel 150.434.1 150.434.2 150.434.3Bitter orange peel / Curaçao 150.432.1 150.432.2 150.432.3

Liquorice 150.647.1 150.647.2 150.647.3Star anise 150.557.1 150.557.2 150.557.3Clove 150.327.1 150.327.2 150.327.3Juniper berry 150.265.1 150.265.2 150.265.3Cardamom 150.285.1 150.285.2 150.285.3

EXTENSIVE LIST OF AROMATIC HERBS ON PAGE 156

clarimalt100 % natural extract of black malt. Increa-ses colour, taste and aroma and improves the mouth feel of beers – ideal for getting your darker beers even further up to the mark and adjusting them after brewing and even after fermentation. Colour in-dication: 9000 EBC.


Graduated measuring jugsA new range of high quality measuring jugs in transparent polypropylene. Resists high temperatures up to 120°C! Clear blue gra-dation on all models. Easy to manage thanks to the handle.

Art.nro Volume Graduation014.050.9 50 ml 2 ml014.051.7 100 ml 5 ml014.052.5 250 ml 10 ml014.053.3 500 ml 10 ml014.054.1 1 l 20 ml014.055.8 2 l 50 ml014.056.6 3 l 50 ml014.057.4 5 l 100 ml

055 BREWING ADJUNCTS

cherries in waterBrew your own traditional Cherry beer with these destoned sour cherries in water wit-hout additives. Contents: 4.1 kg.Leaked out weight: 2.75 kg.

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056.049.0


Brewing your own beer?Why not? Brewing your own beer is an interesting, attractive and profitable hobby. He who brews himself, knows what he drinks. So, start brewing your own natural beer! Start today and discover the new and rich ‘world of beer’.

IS BREWING BEER COMPLICATED?No, certainly not. Brewing beer using the BREWFERM beerkits is easy… as easy as pie! BREWFERM beerkits have already under-gone the major part of the brewing process. This process is interrupted just before the final stage and the liquid is reduced by evaporation until the BREWFERM beerkits are left. All you have to do is add water and sugar to obtain, after fermentation, 7 to 20 litres of beautiful natural beer. By using only natural ingredients, BREWFERM has been able to produce a series of unique beer concentrates, each resul-ting in an excellent, well balanced beer.

WHAT EQUIPMENT DO YOU NEED?• A fermentation vessel with airlock• A siphon to transfer the beer into beer bottles.• A crown capper and, of course, crown caps (beer capsules) to seal the bottles.• Possibly a hydrometer in order to closely follow the fermentation process.• and of course, a BREWFERM beer concentrate!

WHEN YOU START:• Make sure that the fermentation vessel and all equipement used are thoroughly cleaned in order to prevent contamination of the beer.• Always use reusable bottles (not the throwaway kind), sealed with a crown cap or clasp stopper, otherwise they can explode.• Try to leave the beer to mature for as long as possible, which will significantly increase the quality.• Pour the beer carefully to make sure that the yeast deposit stays at the bottom.

1. Read all the instructions and fa- miliarise yourself with all the ingredients and equipment.

2. Wash and sterilise all equipment, even if it is new.

3. Heat the tin in a ‘bain marie’ for around 5 minutes to liquefy the contents.

4. Pour the contents into the Brewferm brewing bucket.

5. Add the correct amount of boi - ling water and sugar if required.

6. Mix everything together and allow to cool to 23ºC.

7. Dissolve the yeast in 200 ml luke-warm water (30ºC) in a sterilised glass.

8. After 15 minutes add the yeast to the fermenting bucket and mix thoroughly.

9. Allow to ferment at room temperature for 7-10 days.

10. Siphon the beer into beer bottles or a beer pressure vat and add a little sugar for conditioning

11. Undoubtedly the hardest part of homebrewing: wait six to eight weeks.

12. Invite your friends over for a party with your own homebrewed beer!

BEERKITS BREWFERM 056

INFO

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www.brewferm.be


056 BEERKITS BREWFERM

PILS(makes 12 or 20 litres) A light, blond, thirst-quenching beer for every day. Original gravity: 1.042, ABV: 4.5%

GRAND CRU (makes 9 litres) A gold coloured beer with a subtle “herbal” aroma and a full, malty flavour with a light fruit-iness. Original gravity: 1.075, ABV: 8%.

CHRISTMAS (makes 7 litres) Strong brown beer with a pleasant malty flavour: a real dessert beer. Re-quires a long maturation. Original gravity: 1.065, ABV: 7.5%.

GALLIA (makes 12 litres) Amber coloured beer with a noble bitterness and a soft, refreshing flavour. Original gravity: 1.055, ABV: 5.5%.

KRIEK (makes 12 litres) Copper coloured, slightly acidic, but sweet tasting cherry beer with fine aro-ma and full head. Origi-nal gravity: 1.053, ABV: 5.5%.

WHEAT BEER(makes 15 litres) A thirst-quenching, su-per light, slightly cloudy blonde beer with a re-freshing flavour and a marvellous aroma: A genuine ‘witbier” Origi-nal gravity: 1.052, ABV: 5%.

RASPBERRY (makes 12 litres) Refreshing beer with a delicious but delicate aroma. Perfect for hot summers or as a surpris-ing aperitif! Original gravity: 1.053, ABV: 5.5%.

AMBIORIX (makes 15 litres) A copper coloured sum-mer beer with a light sourness but with a sweet aftertaste. Original grav-ity: 1.060, ABV: 6.5%.

OLD FLEMISH BROWN(makes 12 litres) A very aromatic dark brown beer, with liq-uorice overtones and a medium alcohol content. Original gravity: 1.060, ABV: 6%.

ABBEY (makes 9 litres) Dark brown, full-bodied with a malty flavour. A divine beer requiring long maturation. Origi-nal gravity: 1.070, ABV: 8%.

DIABOLO (makes 9 litres) Fiery gold in colour with a soft flavour and a high alcohol content: a devil-ish beer! Original grav-ity: 1.075, ABV: 8%.

GOLD (makes 12 litres) A luxury, thirst quench-ing, pils-style beer with a full taste and a pleasant bitterness. Original grav-ity:1.053, ABV: 5.5%.

TRIPLE (makes 9 litres) A heavenly abbey beer: gold coloured, soft but strong with a full malty flavour. Slightly spiced and well hopped. Origi-nal gravity: 1.075, ABV: 8%.

Brew your own belgian style beer with Brewferm beerkits!

056.050.8

056.056.5

056.060.7

056.057.3

056.055.7056.051.6

056.064.9 056.065.6

056.067.2

056.061.5

056.059.9

056.062.3

056.066.4


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Art.no. Type056.100.1 Abbey beer (150 l)056.101.9 Diabolo (150 l)056.102.7 Gold (200 l)056.103.5 Grand cru (150 l)056.104.3 Wheat beer (250 l)056.105.0 Pils (250 l)056.106.8 Ambiorix (250 l)056.108.4 Triple (150 l)056.109.2 Gallia (200 l)

beerkits 25 KGThe same recipes as the popular BREWFERM kits, but in pails of 25 kg, enough for 150-250 litres of beer, de-pending on the type. Should you ever wish to brew a large quantity of beer for e.g. a party, homebrew clubs, etc. then these pails are ideal. Also an excellent solution for small breweries and catering companies. Delivered without yeast.

STARTER KITS BREWFERM 056

starter kit The budget starter kit for new home brew-ers. Contains all equipment needed to brew beer from beerkits. Contains: 30 l ferment-ing bucket with airlock + tap, brew-spoon, a crown capper + 100 crown caps, bottle brush + cleaning product.

starter kit DELUXE With this “deluxe” starter kit you have eve-rything you need to brew beer at home from beerkits. Contains: 30 l brewing bucket with tap, 30 l fermentation bucket with tap, thermometer strip and airlock, bottle filling wand, brew-spoon, crown capper with 100 crown corks for normal beer bottles, bottle brush, cleaning product, hydrometer and measuring cylinder.

Brewing/fermentation bucket 30 lBucket in food grade polypropylene, with lid, tap and airlock! Fitted with a specially reinforced upper rim. Suitable for hot liquids (up to 100°C). With litre gradua-tion!

VISIT OUR BREWFERM WEBSITE

www.brewferm.be

056.049.0 056.041.7 017.630.5

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Connoisseurs range (1.8kg)

Art.no. Type056.210.1 Nut brown ale056.211.9 Export pilsner056.212.7 Export stout056.213.5 IPA bitter056.214.3 Traditional bitter056.215.1 Yorkshire bitter056.216.8 Wheat056.217.6 Bock beer056.218.2 Continental lager056.219.4 Pilsner

Standard range (1.5kg)

Art.no. Type056.200.2 Continental pilsner056.201.0 Docklands porter056.202.8 India pale ale056.203.6 Highland heavy ale056.204.4 Old English bitter056.205.2 Imperial stout

With these English beer kits, which have been famous for years, you can brew your own good quality beer at home at a decent price using 100% hopped malt extract. Most packs are sufficient for 23 litres of beer. Gra-nular yeast and instructions for use inside the cover.

Because of their higher content, MUNT-ONS connoisseurs beer kits give beers of even better quality than the standard packs. All packs are sufficient for 23 litres of beer. Granular yeast and instructions for use in-side the cover.

Gold range (3kg)MUNTONS’ top range for brewing “all-malt” beers without the addition of sugar. These GOLD packs provide fuller beers that should beguile true beer lovers. All packs are sufficient for 23 litres of beer. Granular yeast and instructions for use in-side the cover.

Art.nr. Type056.220.0 Scottish heavy ale (17l)056.221.8 Barley wine (13 l)056.222.6 Irish stout (23l)056.223.4 Midland mild (23l)056.224.2 Premium lager (23l)056.225.0 Premium bitter (23l)056.226.7 American light (23l)056.227.5 Old ale (6l)056.228.3 Premium pils (23l)056.229.1 Canadian ale (23l)056.230.9 Mexican Cerveza (23l)

056 BEERKITS, BREWFERM MALT KITS

malt kits

Art.no. Type Art.no. Type056.020.1 Luxe pils 056.031.8 Alt056.021.9 Beaver ale 056.032.6 Bavarienfest056.022.7 Mr. White 056.033.4 Weizen056.023.5 Beverius 056.034.2 Doppelbock056.024.3 Golden beverius 056.035.9 Brown porter056.025.0 Gabriel 056.036.7 Indiana ale056.026.8 Mc. beaver scotch ale 056.037.5 Beaver-bock056.027.6 Irish tapdancer 056.038.3 Koningsbock056.030.0 Kölner

You want to brew some beer from grain, but you do not have a recipe at hand or you do not know how to get started? These ready-to-use malt kits from BREWFERM are the ideal

solution, containing all the ingredients required to brew 15-20 litres of beer: malts, any special grains (wheat, corn flakes etc.), hops, any herbs and a dry brewing yeast. Carefully created by our masterbrewer according to proven recipes and expertly packed for optimal freshness. With comprehensive instructions and clear mashing schedule.

Brewing with Brewferm malt kits!

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MALT KITS BREWFERM 056LUXE PILS

(for 20 litres) A fairly neutral, dry and light mal-ty Pilsner beer with a medium-high alcohol level. Very pleasant bitterness thanks to the use of the aromatic and spicy Hersbrucker hop variety. Includes a genuine LAGER yeast that ferments dry. Original gravity = 1.055; ABV = 5.5%.

GABRIEL(for 20 litres) Full-malt triple with swee-tish, slightly spicy main tas-te. Rich in esters, giving it a fruity aroma. Mild aromatic hop varieties provide a deli-cate finish. Original gravity = 1.092; ABV = 9%.

ALT(for 20 litres) Reddish-copper beer with a clean round maltiness and a dry hop finish. Original gravity = 1.055; ABV = 5.5%.

BEAVER - ALE(for 20 litres) A mild ale with a full malt taste and neutral to moderately spicy hop aroma. Slightly bit-ter and dry aftertaste. Original gravity = 1.055; ABV = 5.5%.

MC BEAVER SCOTCH ALE(for 20 litres) Heavy, caramel-malty, sweet and slightly spicy ale with a full body and high-alcohol-warming. Strong but refined bitterness thanks to the mildest English hop variety. Original gravity = 1.082; ABV = 8.5%.

BAVARIENFEST(for 20 litres)Bronze beer with a sweet malt accent. Very refreshing due to bottom fermentation. This thirst-quencher has a nice dry finish. Original gra-vity = 1.055; ABV = 5.5%.

MR. WHITE(for 20 litres) Typical Belgian white beer with a fruity, sour and slightly bitter taste. Refreshing session beer, particularly due to the use of wheat and the correct amount of herbs. Original gra-vity = 1.055; ABV = 5.5 vol.%.

BEVERIUS(for 20 litres) Sweetish and slightly bitter dark abbey beer with a full body and a clearly observable caramel taste, also thanks to the use of candysugar. Fruity aromas can develop, depending on the yeast. Original gravity = 1.068; ABV = 7 vol.%.

GOLDEN BEVERIUS(for 20 litres) Neutral to slightly hoppy, blond abbey beer. Full-malt character with a sweet back-ground. A clean, soft and rounded session beer. Fruity aromas can develop, depen-ding on fermentation. Original gravity = 1.068; ABV = 7%.

IRISH TAPDANCER(for 20 litres) A soft, slightly sweet ale with a clear malt character and soft fruitiness. The brown-red co-lour is obtained with the use of cara-malts. Subtle bitterness thanks to the use of typical English aroma hops. Original gravity = 1.055; ABV = 5.5%.

WEIZEN(for 20 litres) Hefe-weizen with a light golden colour. A smooth blend of malt sweetness and wheat flavour with a hint of fruit and herbs due to the inclusion of plenty of wheat malt. Low bitterness. Original gravity = 1.055; ABV = 5.5 vol.%.

KÖLNER(for 20 litres) Light golden ale with a clean taste. Slight fruitiness with a faint herbal hint due to the use of a little wheat. Original gravity = 1.055; ABV = 5.5%.

WEIZEN DOPPELBOCK(for 20 litres) Dark weizen, full-bodied with a complex taste due to the combi-nation of 7 malt varieties. Rich in esters and high alcohol con-tent. Original gravity = 1.082; ABV = 8.5%.

BROWN PORTER(for 20 litres) A soft porter with a balanced fruity and malty complex pal-let of flavours and aromas, thanks to the use of different kinds of dark malts. Long finish. Original gravity = 1.062, ABV = 6.1 vol%

INDIANA ALE(for 20 litres) The stronger and hoppier version of the well-known pale ale. This beer has got clear bronze colour, and a odorous and fruity aroma with a distinctive hop character. Original gravity = 1.068, ABV = 7 vol%.

BEAVER BOCK(for 20 litres) Strong bodied beer with a slight-ly sweet aroma. A light fruity aroma and a pleasant bitterness are to be discovered in the after-taste. Original gravity = 1.068, ABV = 7 vol%.

KONINGSBOK(for 20 litres) Deep dark bock beer with a ca-ramel sweet taste and a slightly roasted malt aroma. Beer with a soft, round and full character and a low bitterness. Original gravity = 1.070, ABV = 7.1 vol%.

BARLEY WINE(for 15 litres) This copper-coloured beer is the strongest malt kit due to its higher alcohol content. Typi-cal for a Barley Wine are the strong malty, fruity and alco-holic flavours. A balanced and warming beer. Original gravity = 1.100, ABV = 10%vol.

056.020.1

056.021.9

056.022.7

056.027.6

056.034.2

056.025.0

056.026.8

056.023.5

056.033.4

056.031.8

056.032.6056.024.3

056.030.0

056.035.9

056.036.7

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056.038.3

056.039.1


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homebrewers equipment kitSUPERIOR GASA very complete equipment kit for “all-grain” homebrewers wishing to brew with gas. Complete with maltmill, heavy-duty gas burner with regulator and 2-m propane hose, 29-litre enamel brewkettle, mash scoop, hop boiling bags, lauter tun, wort chiller, stirring spoon, 5-litre measuring jug, brewing thermometer, hy-drometer and measuring cylinder, 30-litre fermentation barrel with airlock and tap, siphon with bottling wand, CHEMIPRO OXI cleaning product, iodine tincture and a crowncapper with 100 crown corks and instructions.

homebrewers equipment kit SUPERIOR ELECTRICA very complete equipment kit for “all-grain” homebrewers. Complete with maltmill, 29-litre electric stainless steel brewkettle WITH thermostat AND tap, mash scoop, hop boiling bags, lau-ter tun, wort chiller, stirring spoon, 5-litre measuring jug, brew-ing thermometer, hydrometer and measuring cylinder, 30-litre fermentation bin with airlock and tap, siphon with bottling wand, CHEMIPRO OXI cleaning product, iodine tincture and a crown-capper with 100 crown corks and instructions.

057.002.6 057.001.8

homebrewers equipment kit SUPERIOR MINOR

057 EQUIPMENT KITS, BREWKETTLES

A very complete starter kit for “all-grain” homebrewers who already have a brew kettle and a lauter kettle. Contains: adjustable malt mill, grain and mash scoop, 5-litre measuring jug, stirring spoon, iodine tincture, hop bags, copper wort cooler, 30-litre fermentation barrel 30 l with airlock and tap, siphon with bottling wand, CHEMIPRO OXI cleaning product, hydrometer and cylinder, crown capper with 100 crown corks, brewing thermometer with protective cover, brewing instructions.

057.003.4

equipment kit MXA very complete equipment kit for “extract brewing” at home. With 29-litre electric stainless steel brewkettle WITH thermostat AND tap, hop boiling bags, wort chiller, stirring spoon, hydrometer and measuring cylinder, 30-litre brewing bucket with airlock and tap, siphon with bottling wand, CHE-MIPRO OXI cleaning product, a crown capper with 100 crown corks and instructions.

brewkettle electric PROA revolution in the homebrewing world: finally an affordable brewkettle WITH digital thermostat and timer !• SS kettle: robust, hygienic and easy to maintain. • Powerfull heating element (1800 watt)• Digital thermostat 30-100°C• Digital timer• Large capacity: 29 l = sufficient for making 20 litre brews.• WITH a handy SS tap• 2 year guarantee

MX MALT EXTRACTS PAGE 98

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057.096.9

057.004.2


Brewsystem BRAUMEISTERA complete brewing system all-in-one.Brew your own “all-grain” beer with this easy to use S/S brewsystem. If you want to brew quality beer but you do not have the space or you just don’t want to use a whole bunch of equipment (kettles, hoses…) the BRAUMEISTER will be your ideal solution! Mashing process, filtering, boiling, as well as cooling happens in just ONE kettle. The dif-ferent temperatures will be set by RIMS (re-circulation infusion mash system). Even if you haven’t got any experience with brewing beers, with this simple device you can brew your own delicious beer in just 5 hours. Simply plug in and start brewing. With complete instructions.If you do not have a grain recipe at hand, you can try one of our BREWFERM malt kits !

Technical data 057.052.2 057.051.4Capacity Max. 25 liter wort Max. 55 liter wortThermostat Digital + programmable Digital + programmableHeating element 2000 Watt 3200 WattPump 23 Watt 2 x 23 WattPower supply 230 Volt 230 VoltDimensions (HxØ), Weight 60 cm x 40 cm, 15 kg 72 cm x 50 cm, 24 kg

BREWSYSTEM BRAUMEISTER 057

Lid

Fixing rod

Pump

Filter bottoms

Full automatic brewing control for time and temperature

Lifting bolts

Malt pipe

Supporting rodSupporting bolts

Handle

Kettle

Connecting rod/level gauge

Heating coil

Base

Tap


Brewkettle stainless steelUniversal stainless steel 18/10 stockpot, of professional catering quality and with special base for all heat sources. Complete with lid. Available with or without tap.

Art.no. Vol. Diam. x h. Tap057.099.4 25 l 30 x 30 cm -057.099.4K 25 l 32 x 32 cm 1/2”057.100.0 36 l 36 x 36 cm -057.100.0K 36 l 36 x 36 cm 1/2”057.101.8 50 l 40 x 40 cm -057.101.8K 50 l 40 x 40 cm 3/4”057.102.6 70 l 45 x 45 cm -057.102.6K 70 l 45 x 45 cm 3/4”057.103.4 98 l 50 x 50 cm -057.103.4K 98 l 50 x 50 cm 4/4”057.104.2 150 l 60 x 55 cm -057.104.2K 150 l 60 x 55 cm 4/4”

BRUMAS automatic brewsystemDo you want a complete compact brewing system that looks neat as well? Then this BRUMAS is what you are looking for. This automatic brew kettle with digital and programmable control has a built-in whirlpool and accompanying lauter tun. You can brew 20 litres of beer in style – without burning, without constant stirring and without a lot of fuss. • Brewing volume: up to 20 l • Malt capacity: 5 Kg • Programmable mash schedule • With whirlpool • With lauter tun Technical details:• Volume of wort boiler : 24 Litre. • Dimensions: (D x W x H) 60 cm x 67 cm x 65 cm. • Weight : 25 kg.• Power supply: 230 volt, 2.1 kW, 50 Hz.

For additional information you can visit our website: www.brouwland.com

Cold air pressure

Copper lid

Closure

Control Panel

Thermometer

Mash-/filtertun

Hot air intake

Kettle

Tap

057 BRUMAS BREWSYSTEM, BREWKETTLES

MASH SCREENS : PAGE 114

Brewkettle ELECTRIC 29-litreA solid AND affordable electric brewket-tle with an analogue gradually adjustable thermostat 30-100°C. thermostat. 29-litre SS kettle WITH TAP. Solid, hygienic and easy to maintain. Powerful heating element (1800 watt). Sufficient for making 20 litre brews. 2 year guarantee.

NOW WITH TAP!

057.040.7

057.095.1

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Gas burner 20 cmGas burner without flame protection. Bu-tane/propane. 5 kw.

Gas burner MAMMUTHFor propane and butane. Firm design in painted profiled steel with cast iron gas spout and regulating tap. Large capacity: 8.5 kW. Needs a propane hose. Dimensions: 40 x 40 x 19 cm. Without flame protection.

Gas burner with flame protectionHigh quality gas burners for both hobby and professional use. With flame protection: the gas supply is automatically shut off if the flames extinguish. Approved for indoor use. Each burner ring is separately adjustable. Available for butane/propane and natural gas.

Propane hose reinforcedOrange coloured, according to standard NF-A84-640, marked with year of fabri-cation. Pressure: max 20 bar. Suitable for connecting gas burners (a.o. 123.22.5) onto regulators. Diam. 8 x 10 mm. Per running metre.

Art.no. Description123.227.1 Propane gas hose123.229.7 Regulator 30-50 mbar

Art.no. Description123.225.5 Gas burner Mammuth123.226.3 Tap for natural gas123.228.9 Tap for but/prop.

Must scoop 3 literWith handle. In white plastic. Very suitable for emptying out must, pulp, spent grains, etc.

ACCESSORIESStirring spoonsFor wine producers to stir fermenting pulp; or for homebrewers to stir wort. With rounded end. The wooden ver-sion is made of beech wood. The plastic spoon and paddle are heat resist-ant.

Art.no. Description017.985.3 70 cm wood017.987.9 40 cm plastic017.988.7 80 cm plastic

Butane/Propane Nat. gas Diameter Kw. No. of Rings057.131.5 057.141.4 30 cm 8,5 1057.132.3 057.142.2 40 cm 13,5 2057.134.9 057.144.8 60 cm 25,5 2057.135.6 057.145.5 80 cm 37,5 3057.136.4 057.146.3 90 cm 41,5 3

MEASURING INSTRUMENTS PAGE 120 - 122

GAS BURNERS 057

017.610.7

057.130.7

013.007.0

013.079.9

059.020.8

013.086.4


ELECTRIC jacketed brewkettleProfessional stainless steel brewkettles, insulated and double walled. Specially designed for microbreweries. With a closed circuit, in-corporating pump and plate heatexchanger! With digital and programmable thermostat for automatic mash control. 22-rpm mixing motor. Possible options are: false-bottom, racking canes.

Jacketed brewkettle GASProfessional brewkettles in stainless steel. Insulated and double walled. Specially designed for micro-

breweries. With closed circuit with integrated pump and plateheatexchanger! With digital thermostat, 22-rpm mixing motor and powerful gas/heating-oil boiler. Temperature range: 100°C. Possible options

are: false-bottom, programmable unit for automatic mash control, racking canes.

Art.no. Cap. kW.057.250.200G 200 l 35057.250.300G 300 l 35057.250.400G 400 l 35057.250.500G 500 l 65057.250.650G 650 l 65057.250.800G 800 l 95057.250.1000G 1000 l 95057.250.2000G 2000 l 210057.250.4000G 4000 l 210

Art.no. Cap. Kw.057.250.50E 50 l 6057.250.100.E 100 l 9057.250.200E 200 l 18057.250.300E 300 l 24057.250.400E 400 l 30057.250.500E 500 l 30057.250.650E 650 l 30057.250.800E 800 l 45057.250.1000E 1000 l 45057.250.2000E 2000 l 90

Mash screen stainless steelMash screens or false-bottoms in stainless steel with a 1.5 mm perfo-

rations for optimum run-off efficiency. Made to fit the jacketed brewkettles (057.250.x). With handles and adapted feet. NO welded joints. Can be completely disassembled for thorough cleaning.

Art.no. Description057.251.100 For brewing kettle 100 l057.251.200 For brewing kettle 200 l057.251.300 For brewing kettle 300 l057.251.400 For brewing kettle 400 l057.251.500 For brewing kettle 500 l057.251.650 For brewing kettle 650 l057.251.800 For brewing kettle 800 l057.251.1000 For brewing kettle 1000 l

057 PROFESSIONAL BREWKETTLES


NANOTECH BREWHOUSE• 2-kettle brewhouse with insulated mash kettle and lauter tun.• Brew house completely in stainless steel with copper fi nish.• Mixer and pumps with variable speed control.• Clear control panel with digital temperature control.• Plate heat exchanger, butterfl y valves and welded piping with sightglasses.

NANOTECH mobile breweryFinally a professional mini brewery without compromise: superb design in stainless steel and copper with beautiful fi nish in the best materials. Stylish, complete and modular. The entire installation is available in 4 sizes: for 50, 100, 250 or 500 litres, and consists of 3 separate units: brewhouse, HLT + CLT unit, fermenters.

NANOTECH HLT + CLT UNITCombined unit with double-walled insulated hot and cold liquor tanks. Water-saving system: the cooling water is fully recovered from the heat exchanger and returned to the hot liquor tank, pre-heated and ready for the next batch or wort. • 2 pumps with variable speed control.• Clear control panel with digital temperature control.• Equiped with heating elements, cooling group not included.

NANOTECH FERMENTERSUnit with 2 insulated cylindro-conical fermentation tanks, with digital temperature control.• Fully insulated with built-in cooling system.• Clear control panel with digital temperature control.• Equiped with sprayballs, pressure reliefs and butterfl y valves. • Cooling group not included.• Suitable for both topfermentation and bottomfermentation.

MOBILE BREWERY NANOTECH 057

50 L 100 L 250 L 500 LArt.no. 057.400.50 057.400.100 057.400.250 057.400.500Dim. (H x W x D) 1875 x 1555 x 645 mm 1910 x 1885 x 775 mm 2045 x 2555 x 1025 mm 2145 x 2760 x 1275 mmWeight 150 kg 170 kg 280 kg 375 kgLauter tun cap. 68 L 124 L 307 L 525 LMash tun cap. 103 L 190 L 447 L 854 LPower supply 230V, 3,6 kW 380V, 6,6 kW 380V, 12,5 kW 380V, 24 kW

50 L 100 L 250 L 500 LArt.no. 057.410.50 057.410.100 057.410.250 057.410.500Dim. (H x W x D) 1875 x 1555 x 645 mm 1910 x 1885 x 775 mm 2045 x 2555 x 1025 mm 2145 x 2760 x 1275 mmWeight 195 kg 225 kg 285 kg 375 kgHot water cap. 50 L 100 L 250 L 500 LCold water cap. 90 L 180 L 450 L 900 LPower supply 230V, 2,5 kW 230/380V, 4,0 kW 230/380V, 6,0 kW 380V, 12 kW

2 x 50 L 2 x 100 L 2 x 250 L 4 x 250 LArt.no. 050.420.50 050.420.100 050.420.250 050.420.500Dim. (H x W x D) 1875 x 1555 x 645 mm 1910 x 1885 x 775 mm 2045 x 2555 x 1025 mm 2045 x 2555 x 2050 mmWeight 195 kg 225 kg 285 kgVolume / fermenter 87 L 176 L 408 L 408 LPower supply 230V, 380 watt 230/380V, 460 watt 230/380V, 600 watt 230/380V, 600 watt

NANOTECH mobile breweryFinallyand copper with beautiful fi nish in the best materials. Stylish, complete and modular. The entire installation is available in 4 sizes: for 50, 100, 250 or 500 litres, and separate units: brewhouse, HLT + CLT unit, fermenters.

Combinedcooling water is fully recovered from the heat exchanger and returned to the hot liquor tank, pre-heated and ready for the next batch or wort. • 2 pumps with variable speed control.• Clear control panel with digital temperature control.• Equiped with heating elements, cooling group not included.

NANOTECH FERMENTERSUnit• Fully insulated with built-in cooling system.• Clear control panel with digital temperature control.• Equiped with sprayballs, pressure reliefs and butterfl y valves. • Cooling group not included.• Suitable for both topfermentation and bottomfermentation.

NANOTECH BREWHOUSE• 2-kettle • Brew house completely in stainless steel with copper fi nish.• Mixer and pumps with variable speed control.• Clear control panel with digital temperature control.• Plate heat exchanger, butterfl y valves and welded piping with sightglasses.


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Lauter tun stainless steelIdeal for “all-grain” homebrewers who want a separate lautering tun: removable

Stainless steel false bottom with 1.5 mm perforations. A completely stainless steel drainage tap is included! The ope-rational capacity is 7 l lower than the total capacity (25 l or 50 l). Stand not included.

Immersion wort chiller COPPERFinally a simple and quick way to cool the wort to fermenting tem-perature after the boil! Contains approximately 8 metres of copper

tubing, diam. 10 mm, of special quality. Con-nect to the tap, immerse in the wort kettle

and wait. Cools up to 25 l of wort in about 20 min. Complete with con-necting hoses and connectors. WIT-HOUT soldering points, WITH distance spacers for a maximum surface use! Fits into most kettles. Coil diam. : 20 cm, coil height : 20 cm, total height 50 cm.

Mashing bagCan be used in brewkettles. With fi ne side and coarse bottom for optimal sparging. Also suitable for hop boiling. Dimensions: 30 x 30 x 35 cm.

057.006.9

lauter tun plasticLarge lauter bin in food grade plastic with special perforated false bottom (mash screen) and tap. Capacity 30 litres. Bottom easy to remove and easy to clean. THE budget-friendly solution for every “all-grain” homebrewer!

057.030.8

Art.no. Capzcity Diam x h.057.085.3 50 l 36.5 x 50 cm017.787.41 Separate stand

False bottom stainless steelFalse bottoms (mash screens) in stainless steel with 1.5 mm perforations for optimum run-off effi ciency. Made to fi t the 36-150 l brewkettles (057.099.4 - 057.104.2). With han-dles and adapted feet. NO welded joints. Can be completely disassembled for thorough cleaning.

Art.no. Description057.080.4 For brewing kettle 36 l057.081.2 For brewing kettle 50 l057.082.0 For brewing kettle 70 l057.083.8 For brewing kettle 98 l057.084.6 For brewing kettle 150 l

Wortchiller platemodel SSChill your wort as professional breweries do with this ultra com-pact and very handy plate heat exchanger. With this device, consi-sting of 12 stainless steel plates, you can cool 20 liters of hot wort to 20°C in barely 10 minutes using plain gravity (no extra pump needed). You don’t disturbe the precipitation of the hot trub and be-cause of the quick cooling you’re preventing contamination of your wort. The chiller is easy to use and to clean, the water consumption is limited and the connections are standard (¾”). This is defi nitely a

device that can not be missed by the homebrewer who aims to achieve the highest quality.

Complete with hose-spi-gots in nylon 12 mm x 3/4”

F (018.263.1234) and manual.

057 LAUTERING, WORT CHILLERS

057.016.8 057.025.8


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115 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

Wort chiller, S/S plate heat exchangerProfessional wort chiller for microbreweries with all stainless steel AISI 316 chassis. Connectors: DN32 for beer; 1” externally threaded for cooling water. The chilling capacity is calculated for chilling the wort from 95° to 25°C with twice the fl ow of

cooling water at 10°C. Dimensions (H x B x D): 65 x 18 x 40 cm.

In-line wort fi lter SSProfessional in-line fi lter in stainless steel for holding back hop particles that can clog your plate-cooler. With removable and cleanable fi lter basket, with 1 mm holes. Connections: DIN NW32.

Wort aeratorComplete set for the aeration of wort / beer / alcohol, with air pump, sterile 0.2° fi lter, 2 m hose and a ceramic airstone. The ceramic aeration stone can easily be sterilised with alcohol or sulphite. The stainless steel aeration stone can be sterilised with CHEMIPRO or other detergent.

Ceramic aeration stoneEspecially for 057.010.1 or other air pumps. Length: 5 cm.

Aeration stone SSIn sintered stainless steel. With a 6 mm tube connector.

Air fi lterAir fi lter, 0.2 µ. Especially for 057.015.0 or other air pumps. Will retain micro-organisms. Can be desinfected by putting in an oven for 10 min. at 120°C or by vapour.

PVC hose 4 mmSpecial PVC hose, 4 mm diam, for air pumps. Price per running metre.

Art.no. Description1 057.015.0 Wort aerator complete set2 057.011.9 Ceramic aeration stone3 057.018.4 Aeration stone stainless steel4 057.012.7 Air fi lter 2 µ5 057.013.5 PVC tube 4/6 mm

In-line wort aerator SSProfessional wort aerator with aerating stone in sintered stainless steel. Steam sterilisable. To be mounted behind your plate-cooler. Can also double as a carbonating stone for force-carbonation. Connection: DIN NW40.

Art.no. Litres / hour057.110.500 500 l057.110.1000 1000 l057.110.2000 2000 l

Rotating sprayballRinse your tanks like a breeze with this ro-tating sprayball! Small dimensions but big effectiviness! For use in many tanks, demi-johns, wooden casks, etc thanks to its small diameter = 25 mm; Connection: ¾” female thread; water consumption: up to 50 l / min; water pressure: up to 4 bar; rinsing diameter: up to 1,5 meter; Adjustable waterfl ow.

WORT CHILLING, WORT AERATION 057

2

3

4

5

1

057.120.8

057.125.7

017.786.SPR3


®


Mini keg 5 LVery useful pressure kegs as used by commercial breweries. Add 3g/l sugar for second fermentation. With special re-usable rubber plug. Needs a tap 058.030.4 or 058.031.2.

Art.no. Description058.020.8 Keg 5 l + rubber plug058.021.6 Spare rubber plug

Beer tap BEER KING 2000Special CO2 tap for use with mini kegs. This special tap has both an adjustable fl ow rate and CO2 supply. Uses 16 gram CO2 cartridges and can be transferred from an empty keg to a full keg without loss of CO2!

Beer tap MULTI TAPThe budgetsaving beer tap for use with mini kegs. Uses an air pump so does not need CO2 cartridges. Ideal for ‘quick-empty’ kegs at parties, barbeques etc.

CO2 cartridges 16 gEspecially for BEER KING 2000, PAR-TY MASTER and other beer taps. 10 cartridges per pack.

starter kit mini kegsIf you’re tired of fi lling bottles or maybe planning to have a party, choose for a mini keg! Put your beer in a keg, add 3g of sugar/liter and let the beer ferment in a warm place. Then place the keg in a cool environment. After just a few days, you can tap your beer for consumption. The CO2 pres-sure gives your beer a beautiful head. There is never any contact with the outside air so your beer is preserved for at least a couple of weeks. Set includes : 3 5-litre mini kegs (reusa-ble), with rubber plug, a beer tap, 10 CO2 cartridges 16g and clear instructions.

Rubber plugs with pressure reliefTrouble with swollen kegs? With these rub-ber plugs with special pressure valve, the surplus CO2 escapes, keeping a pressure of about 2,5 bar in the barrel. Reusable many times over.

Barrel cleaner RE-2 MANProfessional barrel cleaner for CIP cleaning of traditional 30 & 50 litre beer kegs. Fitted with 2 pressure pumps for base and acid cleaning under pressure; insulated and temperature controlled detergent tank and acid cleaner tank. Available in 2 versions : manual version with standard butterfl y valves or an automatic version with electric butterfl y valves.

Cleaning cycle (3-5 minutes):• Let remaining beer to drain-off• Warm or cold water fl ush in drain• Circulated hot cleaning with detergent• Warm or cold water fl ush in drain• Circulating cleaning with disinfectant• Warm or cold water fl ush in drain

Technical data:• Capacity : up to 20 kegs / hour• Power supply: 220V, 2 kW• Water connection: ½”, 3 bar, • Dim: 1000 x 700 x 1300mm

Art.no. Description058.160.3 Manual058.161.1 Automatic

058 MINI KEGS

IODOPHORIodine based no-rinse hygienic cleaner for home brewers and winemakers. Very effec-tive: contact-time is only 2 minutes. Very concentrated: use only 5 ml/litre solution. Easy to use: make solution, soak equipment for 2 minutes, leave to drain, rinse with clear water, ready! Do not use on copper, alu-minium, silver, wood. Do not use on dirty equipment: clean fi rst with a detergent.


058.022.4

058.030.4

058.040.3

058.031.2

058.030.4

IODOPHOR®


Soda kegs or ‘Corny’ kegs (cornelius kegs)are currently the best solution for homebrewers wanting to serve draught beer. They have many advantages over other pressure kegs: stainless steel, so almost indestructible and easy to keep hygienically clean;.removable oval lid for easy access to the interior; pressure resistant to over 5 bar, more than suffi cient for beer. Force-carbonation of your beer, wine, cider etc. is also possible! At last you can fi ll your bottles with counter pressure WITHOUT sediment (when using the counter-pressure bottle fi ller 058.120.6)!We offer both new and secondhand soda kegs. Secondhand hand soda kegs are of course a lot cheaper, but they require elbow-grease to clean them fi rst. All kegs are pressure-tested.We have 2 complete kits for kegging, which are identical to each other except that the soda keg is either new or secondhand. All other parts are always new. We also sell a range of separate accessories.

COMPLETE soda keg kegging kitContains: 1 19-litre soda keg, 1 2-kg fi lled CO2 cylinder, 1 regulator with 2 manom-eters, 2 quick disconnects, tubing + black picnic tap, clear instructions.

Art.no. Description 058.200.7 kegging kit with a NEW soda keg

058.201.5 kegging kit with a 2nd hand soda keg

058.210.6 Extra soda keg 19 l new058.215.5 Extra soda keg 19 l 2-nd hand

058.224.7 Poppet valve assembly for ball-lock connector

058.225.4 Relief valve assembly for soda keg

058.222.1 Ring for ball-lock connector for soda keg

058.223.9 Rubber ring for lid soda keg

058.226.2 Ring for dip-tube for soda keg

CO2 regulator with 2 manometers

058.085.8

Keg-charger for soda-kegThe budget-friendly way to begin with SODA KEGS! Connect this handy KEG CHARGER to the CO2 connector on your soda keg, attach a dispensing tap and GO! Easy to use. CO2 easy to meter, thanks to practical handle. 1 16-gram CO2 cartridge is included in the basic set. Lifelong factory warranty!

Art.no. Description

058.045.2 Keg-charger + 1 CO2 cartridge

058.046.0 CO2 cartridges for keg-charger, 5 pieces

Quick disconnects “BALL LOCK” for soda-keg

Tube holder + nut for quick disconnect

Art.no. Description058.092.4 For hose 4 mm058.094.0 For hose 8 mm

Reinforced PVC tubing for beer or CO2Price per metre.

Art.no. Diameter (in/out)058.093.2 5/11 mm058.098.1 8/14 mm

Art.no. Description058.080.9 CO2 cylinder 2 kg fi lled058.081.7 Filling for CO2 cylinder 2 kg

CO2 cylinder 2 kg

Art.no. Description058.090.8 Gas (IN)058.091.6 Beer (OUT)

Quick disconnects “PIN LOCK” for soda keg

Art.nr. Description058.088.2 Gas (IN)058.089.0 Beer (OUT)

New and refi lled CO2 cylinders containing 2 kg CO2. TUV approved and suitable for all European countries. Contains suffi cient carbon dioxide to tap at least 400 litres of beer. Also suitable for aquaria and wel-ding.

Solid build pressure regulator for CO2, equipped with a pressure exit manometer of 0-3 bar and an input pressure manometer for content indi-cation of the CO2 cylinder. With over-pres-sure protection. Direct adjustable exit pressure (0-3 bar). Connection: tube holder 8 mm.

SODA KEGS AND ACCESSORIES 058

INFO


Beer tap PICNIC

Art.no. Description

058.096.5 PICNIC + hose 15 cm+ quick disconnect beer

058.095.7 Beer tap PICNIC separate

Chromed-plated beer tap + adaptor for quick disconnect

Bleeder valve + manometer for soda-keg

058.100.8

058.097.3

Rugged chrome beer tap with special adap-ter to fi t the 058.089.0 and 058.091.6 quick-release fi ttings. Can be fi tted directly to the keg.

Handy for checking and if necessary redu-cing the CO2-content of your beer in the keg. Is connected to the keg’s CO2 connec-tor. With a tap to allow excess CO2 to escape and a manometer for checking the pressure. Manometer in psi (10 psi = 0.69 bar). Ran-ge: 0-60 psi (0-4 bar).

Beer tap PARTY MASTERBeer tap with both adjustable fl ow rate and CO2 supply. Fits all commercial barrels of 30 and 50 litres. Uses 16 g CO2 cartridges.

Art.no. Description058.032.0 Party master fl at fi tting058.033.8 Party master cage fi tting

Beer cooler BEERKEGA barbecue? A garden party? There is no nicer feeling than pouring a cold beer you have brewed yourself. This is now easy thanks to this dry-cooler (no ice water bath) in an attractive beer keg design. Connect beer, connect CO2, insert plug, wait a few minutes then you are ready!

• Cooling capacity: 40 l/hour (at 10°C. temp. reduction). • Dry cooler = no invenience of an ice water bath!• Complete with dispensing tap WITH compensator, drip tray and beer pipe.

Beersphere 23 lPressure barrel with wide opening (10 cm), simple connection/safety valve for recharge-able S30 carbon dioxide cartridges. Tap on top. With fl oat system to allow bottling from the top, which allows for quicker tapping (beer clarifi es from top to bottom).

CO2 cartridge S 30For Beersphere 23 l and other plastic pres-sure barrels. Content: 210 g CO2.

Art.no. Description058.062.1 CO2 cartridge S30058.063.9 Filling S30058.003.5 Pressure reducer/injector

Practical beer tap for soda-kegs. Suitable with the reinforced PVC tube 8/14 mm (058.098.1). Also available as a set com-plete with a 20 cm PVC tube and a standard ball-lock soda-keg connection (058.096.5).

058 BEER KEGS AND ACCESSORIES

058.027.4

025.241.3


CHEMIPRO OXITHE no-rinse, environmentally friendly cleaner for all light duty cleaning in just one treatment! Active oxygen minimizes contact time and guarantees hygienic cleaning.Dose: 4 g/litre hot water. Contact time: 2-5 minutes.

Art.no. Cont.004.055.0 100 g004.056.8 500 g 004.059.2 2 kg

CHEMIPRO CAUSTICThe original heavy duty cleaner, based on caustic soda and active chlorine.

Not so environmetally friendly, but will remove almost any dirt. Suitable for glass, plastic and stainless steel. Do not use on copper or soft steel. With active chlorine to provide hygienic cleaning. NEEDS RINSING WELL WITH HOT WATER AFTER USE. Dose: 5 g/5 l hot/warm water. Leave to soak for 15 minutes to 1 hour. Rinse well afterwards.

Art.no. Cont.004.045.1 100 g004.046.9 500 g 004.047.7 2 kg

CHEMIPRO ACIDNEW acid-based, no-rinse cleaner for all light duty cleaning in just one treatment. Its hygienic cleaning power is not infl uenced by organic substances. Suitable for all equipment except

copper and steel. Also suitable for rinsing out washable fi lter cartridges. Dose: 1% (250 ml makes 25 l of cleaning solution). Contact time 5-10 minutes.

Wunderbar beertap/coolerprofessional CO2This Wunderbar bertap/cooler is the topper in the beer tap area. Solid construction for regular use. In contrast to the cheaper mod-els this Wunderbar tap is equipped with a real compressor cooling AND with a CO2 module. It can be used with 4-liter “beer tender” kegs, the 6-litre “perfect draft” kegs and with the known 5-litre mini kegs. In use with the univat it is also ideal for wine and soft drinks.Specifi cations:• Digital display.• Dimensions (H x w x dept.): 650 x 295 x 410 mm.• Weight: 14 kg.• Compressor cooler.• 220-240 V, 88 watt.• Capacity: 1,5 l/min.• Temperature range: 3-9°C

CO2 unit WunderbarThanks to the included CO2 unit with a CO2 cartridge of no less than 320 grams (normal is 16 or 150g) it is possible to tap up to 20 kegs. The pressure regulator /manometer lets you control the amount of CO2.

Art.no. Description058.050.2 Cooling tap Wunderbar professional CO2058.051.0 CO2 unit separate, catridge included058.052.8 CO2 cartridge 320 g for Wunderbar058.053.6 spare part set for Wunderbar058.054.4 universal 6-litre bottle for water, wine, ...

Included : special adapter for 4-litre “beer tender” kegs. E.g. Amstel, Brand, Brand Urty, Heineken, Wieckse Witte, Murphy’s Irish, etc.

Included : special adapter for 5-litre mini kegs. For over more than 200 different beers.

Included : special adapter for 6-litre “perfect draft” kegs. E.g. Bavaria, Dommelsch, Grolsch, Hertog Jan, Hooghe Bock, Ju-piler, etc.

Included : CO2 unit complete with manometer, pressure reg-ulator and 320 gram CO2 bot-tle.

Optional : universal 6-litre bot-tle, tap your own cooled water, wine, etc.

FOR TECHNICAL SUPPORT and MANUAL

you can also go to: www.wunderbarcooler.com

Art.no. Cont.004.020.4 250 ml004.021.2 1 l004.023.8 5 l

COOLING TAP WUNDERBAR 058

CHEMIPRO OXI®®

CHEMIPRO ACID®


®

tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

hydrometerWith 3 scales. Universal model for all wine and beer makers. RANGE: 0.990-1.170 S.G., 0-360 g/l sugar and 0-20° vol.% potential alcohol content. Large accurate design: length: 26 cm, needs a 250 ml measuring cylinder.

Beer wort meterGives the amount of ex-tract in weight %. Range: 0-20%. Length: 22.5 cm. Needs a 100 ml glass beaker.

Art.no. Description059.005.9 Beer wort meter 0-20%

059.006.7 Beer wort meter 0-20% + thermometer

wortmetersAccurate hydrometers for beer/wort, with built-in thermometer. Scale in de-grees PLATO. Division: 0.1 plato. Thermometer: 0-40°C/0.1°C with cor-rection scale.Total length: 37 cm. 500 ml measuring glass required.

Iodine solutionFor the determination of starch in cooled wort! Add a few drops to a small separated amount of wort. If the colour turns blue, violet or red there is still starch present. Only when no colour change occurs is all the starch converted. Content: 30 ml.

059.010.9

CO2 meter hand-modelHandy carbonic acid meter to determine the CO2 pressure in beer, water, etc. in crown capped bottles (0.25-0.7 l) and to monitor the sec-ond fermentation. The crown cap is pierced by a pin. Range: 0-6 bar, di-vision: 0.1 bar.

Art.no. Description059.025.7 For 26 mm crown caps059.027.3 For 29 mm crown caps059.026.5 Spare rubber

Art.no. Range059.020.8 0 - 10 PLATO059.021.6 10 - 20 PLATO059.022.4 20 - 30 PLATO013.007.0

pH strips To check the pH of juice, wine, beer, kombucha etc. or to check acidity with the acidometer. Built-in colour scale. 20 strips per pack. Reading per 0.2/0.3 pH.

059 MEASURING EQUIPMENT FOR BEER

CO2 slide rulerThanks to this handy slide ruler it is very easy to calculate the CO2-level in your beer, taking into account the temperature and pressure. Also essential for regulating the tap pressure on tap installations.

Art.no. Scale Division013.071.6 pH 1-12 universal 1,0 pH013.073.2 pH 2,8-4,6 kombucha 0,2 pH013.074.0 pH 3,8-5,5 wine/beer 0,2 pH013.075.7 pH 5,2-6,8 beer 0,2 pH

hardness strips Determine the hardness of your brewing wa-ter yourselves. Easy to use: dip the strip in water, wait 1 minute and read the hardness! Graduation: 0/5/10/15/20/25°D (German degrees). 10 strips per pack.

hydrometer®

059.028.1

pH strips ®

®

013.072.4

ALLE PRODUCTEN VOOR HET ZELF MAKEN VAN:


pH meter DIGITAL A handy and accurate pH meter in a waterproof housing. Easy to read display with replaceable electrode! Simple to calibrate using buffer solutions (not inclu-ded). Calibration to one pH value is suffi cient (calibrate to the va-lue closest to your use: for beer and wine: calibrate to pH 4.01; for acidity measurements with standard caustic potash solution: calibrate to pH 7.01).

Art.no. Description 013.086.4 pH meter complete013.087.2 Spare part electrode

pH calibration solutionTo regularly calibrate electronic pH-me-ters. Content: 100 ml.

Precision pH-meter PH110Very precise state-of-the-art digital pH me-ter, stick model for professional use. With refi llable electrode and the following fea-tures:• Built-in thermometer (°C/°F).• Automatic temperature correction (ATC) from -5°C to 90°C (25-194°F).• Digital display of the pH AND temperature with stabilisation indication.• Easy 2 or 3 points calibration with auto recognition of the calibration fl uid.• Refi llable, fl at electrode, also for pH measuring of solids and semi solids (skin, meat, cheese…). The electrode only has to be replaced if its damaged! Refi lling the electrode expands the life span of the electrode many times!• RENEW function: alerts when the electrode needs replacement.• CAL function: alerts when the electrode needs to be calibrated.• MEMORY for 15 readings: pH and temperature.• HOLD function.• Scale pH: 0.00-14.00 pH, -5-90°C.• Scale temperature: -5-90°C/25-194°F.• Accuracy: +- 0.01 pH, +- 1°C.• Water resistant (IP67).• Auto power off after 10 min.• Complete with protective cover for the electrode, replacement membrane, instructions, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Description 013.130.0 PH110013.131.8 Fluid for electrode PH110

Dissolved oxygen meter digital DO-600Digital dissolved oxygen (DO) meter for professional use, stick model to measure the amount of dissolved oxygen in beer, wort, wine…• Big display with DO and temperature reading.• Reading DO in % saturation, ppm concentration or mg/liter.• Built in thermometer and ATC (automatic temperature compensation) (0-50°C).• Automatic self-calibration of the electrode.• Salt and altitude correction possible.• Memory for 25 readings: DO and temperature.• Replaceable electrode and membrane.• Range DO: 0 – 20 mg/l (ppm) / 0-200%.• Range temperature: 0-50°C / 32-122°F.• Accuracy: ± 0.01 mg/l (ppm) / ± 0.1%.• Water resistant (IP67).• Auto power off after 10 minutes.• Complete with protective cover for the electrode, replacement membrane, instructions and 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Description 013.135.9 DO-600013.136.7 Membrane kit (6p)

Art.no. Description013.120.1 Solution pH 7,01013.121.9 Solution pH 4,01013.079.9 Set: ph 7.01 + pH 4.01

storage solution for pH-electrodeSuitable for all electrodes. Prevents staining and degra-dation of the electrodes. Content: 50 ml.

MEASURING EQUIPMENT FOR BEER 059

Don’t forget to check our website

www.brouwland.com regularly for new products and information.

®

®

®

013.084.8


liquid crystal thermometer, 0-32°CSelf-adhesive thermometer with liquid crystals that display the correct fermentation temperature continuously. Uses NO batteries! Large temperature range: 0-32°C. Does not come in contact with the liquid, also no risk of glass breakage. Indispensable for the serious homebrewer and winemaker.

Thermometer with protective coverBigger thermometer with a plastic protective cover with attachment eye. Ideal to use as a MASHING thermom-eter. Easy to take apart when it needs cleaning. With red alcohol scale for easy reading. Length: 28 cm. Scale: -10/+110°C.

Thermometer CHECKTEMP DIPDigital thermometer with a clear display and a built-in calibration at 0°C. Equiped with a specially encased SS sensor which can be submerged entirely. Range: -20 tot +100 °C. Scale: 0.1 °C. Precision: ± 0,3 °C. Wire length: 3 meters. AAA battery included.

thermometer DIGITAL -50°C- +300°C Thermometer DIGITAL

+ alarmDigital thermometer with long separate stainless steel probe and cord 120 cm. New model with water-proof housing. Extensive measuring range: -50°C tot +300°C, division: 0.1°C. Reading in °C or °F. High and low alarm and min/max memory. Batteries (AAA) included.

Range: -50°C to +300°C. New model with wide range, high/low alarm, long separate stainless steel probe (12 cm) on a wire (70 cm). Very accurate with immediate reading to 0.1°C. AAA Battery not included.

Art.no. Description013.089.8 Thermometer with cover

013.160.7 replacement thermometer for 013.089.8

059 MEASURING EQUIPMENT FOR BEER

DIGITAL scale PRIMO silverHigh-quality weighing scales with digital read-out. Capac-ity: 5 kg, increments: 1 gram. With tare function and auto-matic shut-off. Batteries in-cluded. 5-year guarantee!

DIGITAL pocket scaleHandy pocket model for the accurate weighing of all sorts of ingredients! With clear LCD dis-play and tare function.• Weighs up to 500 g per 0.1 g! • Pocket model, size 14 x 9 x 2.5 cm: protected by spring cover.• Works on 3 AAA batteries (supplied).• 2-year guarantee.

EXAMPLE

OF USE

®

013.165.6

013.096.3

® ®

013.092.2

013.091.4

013.104.5 013.102.9

123 tel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.comtel: +32 (0)11-40 14 08 fax: +32 (0)11-34 73 59 [email protected] www.brouwland.com

“Groot zelf bierbrouwboek”Jan Van SchaikThis classic is still the most popular book for the amateur beer brewer. With clear des-criptions of different brewing methods plus tips, tables and lots of recipes. 138 pages. Dutch.

“Bier voor dummies”Marty Nachel/Steve Ettlinger.From the famous ‘for dummies’ series: a Dutch book for new beer brewers at last. With sections on beer tasting, brewing with malt extract, brewing with grain, cooking with beer, collecting beer attributes, and a number of appendices: description of the different types of beer, addresses of beer guilds, suppliers, tables, etc. 350 pages. Translated into Dutch by Wilbert Leistra and Derek Walsh.

“Bierbrouwen voor beginners”Martin Hofhuis.In this theoretical and practical guide the whole brewing process is explained step by step. 46 pages. Dutch.

“Logboek voor de bierbrouwer”Jan Van SchaikRecord all your brew-ing data and never forget a recipe any-more!

“Faites votre bière”ChandonNo-nonsense, French language booklet that explains clearly and easily the making of beer. 48 pages.

BOOKS ON BEER 061

“De Praktijkbrouwer ”Gilbert BaetsléScientifi c approach to all the different sta-ges of the brewing process. For professio-nals as well as amateurs in search of more knowledge to refi ne their product. With calculating program on CD-rom. Language: Dutch. 310 pages.

Rudolph HagenExcellent German language book for grain brewers. Very complete and well-arranged contents. Thanks to its numer-ous graphs and ta-bles, it is also a useful reference book. With a few basic recipes. 136 pages.

“Fabrication de la bière ”Sunier Jean.This French book gives you a general im-pression of what beer brewing is. The basic principles and practice of the brewing pro-ces are closely examined at as well as the malting process, the fi lling of beer bottles and barrels,... Learn more about bacterio-logy and quality controle of your beer. 238 pages.

“Heimbrauen für Fortgeschrittene”

“Comment faire de la bonne bière chez soi”Jean François Simard.The best French language book available on home brewing. 272 pages.

The title of each book confi rms the language the book is written in. Don’t ask e.g for “Comment faire de la bonne bière” in the English edi-

061.005.6

061.008.9

061.013.9

061.015.4061.034.5

061.003.0

061.006.3 061.017.0

061.043.6

INFO


“Technologie Brauer und Mälzer”, “Technology Brewing and Malting”Kunze.With over 40,000 copies sold in 7 languages this originally German book is one of THE references for professional brewers worldwide. Now the fully updated English edition is finally available. Every aspect of brewing, fermentation,maturation, ingredients and machines and tech-niques in breweries are explained in 950 pages (German: 850 pages). All of this is clarified with more than 800 drawings. A must for every professional brewer.

Art.no. Language061.010.5 German061.011.3 English

“Bierbrauen für jedermann”Michael Hlatky en Franz Reil.German language beginners book. With clear steps in homebrewing. 7 recipes, 125 pages.

061.030.3

“Bierbrauen nach eigenem Geschmack”Hubert HanghoferOne of the best German language books available on home brewing. With clear ex-planations, tables etc. 18 Recipes. 135 pages.

061.033.7

“Die Hefe in der Brauerei”

061.012.1

THE German reference book on yeast ma-nagement, yeast cultures and yeast propaga-tion in breweries. 424 pages, 136 tables, 176 illustrations.

061 BOOKS ON BEER

“Farmhouse ales”Markowski PhilThis English-language book provides you with plenty of information about the Wal-loon ‘saison’ beers and the French ‘bière de garde’ beers. Also specialties like, for exam-ple, ‘grisette’, ‘bière de mars’ and ‘bière de Noel’ are discussed. Now you can discover how to brew these tasty, often spicy and fruity ales. 198 pages.

“Brew like a monk”Hieronymus StanDiscover the rich fl avours of the monastic specialties. This English-language book makes it perfectly possible to brew your own delicious Trappist, abbey beer or a strong Bel-gian ale and explains you how these world-known styles are brewed. Special focus on Trappist beers. Essential information about yeast types, brewing methods and ingredients used by brewers worldwide. 272 pages.

“Wild brews”Sparrow JeffExplore the world of lambic, Flemish red and brown beers as well as comparable Ameri-can beers! A detailed description of the brew and fermentation methods which are used to brew these highly fl avoured beers. The mat-uration in oak barrels, the blending and the use of fruit in spontaneous fermentation will be discussed. A whole new world of aromas and scents will open up to you. English-lan-guage. 315 pages.

“Designing great beers”Daniels RayThis English-language book contains 2 parts that will show you the way to design your own recipes. Part one discusses what various ingredients can do for you and gives tools to help you achieve your brewing goals. Part 2 examines specifi c beer styles to help you understand how they are defi ned and what special ingredients or tech-niques must be used to brew a representative example. 390 pages.

061.023.8

061.025.3 061.026.1

061.024.6

Liqueur

The primary components of liqueur:Alcohol: Ethyl alcohol (drinkable alcohol), produced during the fermentation process of sugar.

Water: Needs to be clear and free of bacteria.

Sugar: For fermentation and gives a sweet taste to the liqueur.

Acid: Can add signifi cantly to the freshness and taste of the liqueur.

Aromatics: Scent and fl avour components such as herbs, seeds, bark, plants, fl owers, wood etc.

Colouring: For colouring (or colour correction) of liqueur.


Natural extracts ALCOFERMAlcoferm is a wide range of liqueur extracts for making the tasti-est liqueurs in no time. These extracts can also be used to aromatise or to enrich wines, aperitifs, beers, pastries etc. You will surely fi nd your choice in the 30 fl avours below. On every bottle you’ll fi nd a liqueur recipe. 100 ml will make 5 to 10 litres. Also available in 1 litre size.

Type Dose 100 ml 1 lAmaretto (2%) 023.410.4 023.411.2Pear Williams (2%) 023.412.0 023.413.8Blackcurrant genever (5%) 023.415.3 023.416.1Vermouth (1%) 023.425.2 023.426.0Grand mariner (2%) 023.455.9 023.456.7Cognac (2%) 023.460.9 023.461.7Whisky (2%) 023.465.8 023.466.6Jenever (2%) 023.470.8 023.471.6Pisang (2%) 023.475.7 023.476.5Porto (1%) 023.480.7 023.481.5Raspberry (5%) 023.485.6 023.486.4Jachtbitter (2%) 023.525.9 023.526.7Rum (1%) 023.530.9 023.531.7Gin (2%) 023.535.8 023.536.6Triple sec (1%) 023.565.5 023.566.3Green chartreuse (2%) 023.570.5 023.571.3Vodka (1%) 023.575.4 023.576.2Elexir d’Anvers (2%) 023.585.3 023.586.1Calvados (5%) 023.590.3 023.591.1Pastis (4%) 023.605.9 023.606.7Campamaro (5%) 023.610.9 023.611.7Mandarine (5%) 023.635.6 023.636.4Apple (1%) 023.650.5 023.651.3Red currant (1%) 023.655.4 023.656.2Cherry * 023.660.4 023.661.2

* = add according to personal taste.

Type Commercial example Art.no.Crème d’abricot Abricot bols 080.002.9Advocaat 080.006.0Liqueur l’abbaye d’ Alerne Benedictine 080.056.5Amaretto 080.007.8Amer français Amer Picon 080.008.6Anis français Pastis, Pernod 080.004.5Anisette de Bordeaux Marie Brisard 080.012.8Crème de banane 080.014.4Cacao 080.018.5Crème de Cassis 080.020.1Cerise 080.021.9Cherry Brandy 080.022.7Citron 080.025.1Citron Zestes 080.023.5Liqueur de coco 080.054.0Curacao Blanc Cointreau 080.026.8Curacao bleu 080.028.4Eau de Vie de Grain 080.032.6Elixir de Brabo Elixir d’Anvers 080.034.2Elixir des Ardennes Elixir de Spa 080.036.7Elixir d’Or eau de vie de Dantzig 080.038.3Fine Charentaise Armagnac 080.040.9Fine Mandarine 080.041.7Fraises des bois 080.045.8Framboise 080.042.5Fruits Tropicaux 080.039.1Genièvre Vieux 080.044.1Gin 080.046.6Grand Liqueur Vermeille Grand Marnier 080.048.2Grappa 080.049.0High Select Whisky 080.050.8Kirsch 080.052.4Kiwi 080.053.2Liqueur Jaune des moines Chartreuse Jaune 080.060.7Liqueur Verte des moines Chartreuse Verte 080.058.1Marasquin Wilde kersen 080.062.3Marc de Bourgogne 080.064.9Mandarine Mandarine Napoleon 080.066.4Menthe Blanhe 080.067.2Menthe Verte 080.068.0Mirabelle 080.070.6Mokatine 080.072.2Crème de Noisette 080.074.8Fine à l’Orange Mandarine 080.078.9Perzik 080.081.3Pisang 080.083.9Poire Poire Williams 080.082.1Pomme Normande Calvados 080.019.3Punch au Rhum 080.088.8Quetsch 080.089.6Rhum Blanc Bacardi 080.092.0Schiedam 080.094.6Tequila 080.095.3Triple Sec Cointreau 080.096.1Vanille 080.097.9Verveine Maaglikeur 080.100.1Vieux Rhum 080.104.3Vieille Fine Supérieure Cognac 080.102.7Vodka 080.106.8Crème de Whisky Baileys 080.031.8Old Whisky 080.080.5Vip Whisky 080.105.0

It is not allowed to use the original names of the liqueurs. You will fi nd reference to the type of liqueur in the second column. Each bottle is for 1 litre of liqueur. Dutch/French recipe included. Content of the bottle: 20 ml.

Dose 100 ml is for1% 10 l2% 5 l4% 2.5 l5% 2 l

080 LIQUEUR EXTRACTS

®


Decorative alembicA marvellous range of alembics made out of hand-beaten copper. The original design of the well-known alembics speaks to everybody’s imagination and can now fi nd a place in your hobby room. Sold only for decoration.

Art.no. Capacity025.120.9 1.5 litres025.122.5 10 litres025.123.3 20 litres025.124.1 50 litres

Alembic with thermometer

Art.no. Capacity025.110.0 3 litres025.111.8 5 litres

Industrial alembicHand-beaten copper alembic intended for professional use. Constructed with welded seams and screw connectors on the condensate pipe for a perfect joint. With a generously dimensioned cooling tank with cooling water inlet and outlet and a special tip-frame to make it easy to tip the still pots without damaging the cop-per-work. Thickness of the copper-work: 1.3 mm.

Distilling and the lawIn most countries distilling water, essential oils, etc. is permitted. In most European countries, distilling alcohol is only permitted subject to an excise license. In some Euro-pean countries, even possession of distilling equipment or an alembic without a permit is not allowed. When buying one of these devices, or if you want to distill alcohol, you must comply with the applicable legislation in your country.

GAS BURNERS PAGE 111

Art.no. Capacity Dimensions (B x D x H)025.129.0 200 litres 180 x 90 x 170 cm025.130.8 500 litres 190 x 105 x 180 cm

A genuine working mini distillery, comple-tely in copper on a wooden plate. Beautiful fi nishing! Surprise your friends with al little demonstration - success guaranteed! Spirit burner included. Only for decoration pur-pose and for distilling essential oils. Kettle with air-tight lid. 1.3 L. Dimensions (W x H): 44.5 cm x 37 cm.

Mini distillery

Model changes reserved

Decorative and functional alembic for hob-by use and for demonstration distillation of essential oils, water and herb distillates etc.• Mounted on a wooden base• With thermometer, alcohol burner and dripping cup• Hermetically sealed construction• Manual included

ALEMBICS 080

025.112.6

®

®


Distilling kettle SUPERProfessional, double-walled distilling kettle with water bath. Prevents pulp bur-ning and enables perfect temperature control. Fitted with heat-resistant rub-ber seals for a perfect joint. Cooling unit with discs.

Making your own rumpot,is easy and not bound by a strict recipe. Most fruits can be used according to your own taste: strawberries, cherries, raspberries, black- and red-currants, apricots, peaches, prunes, grapes, pears, apples, pineapples etc. etc. A few basic rules:• use only clean and well-washed fruit that has been left to drain.• Sprinkle 250 g of sugar onto 500 g of fruits and let sit for 1 hour.• Use rum or a neutral alcohol of at least 50% alc. by vol. and make sure there is always 2 cm of liquid above the fruits. If necessairy use a little plate to keep the fruit underwater.• Cover your rumpot with cellophane to avoid evaporation of the alcohol and loss of aroma.• 3 months after your last addition your delicous rumpot is ready.

080 INDUSTRIAL DISTILLER, RUMPOTS

Art.no. Type Heating operating volume Dimensions (W x Depth x H) Weight025.140.8 SUPER 25 GAS 20 litres 110 x 55 x 130 cm 40 kg025.141.6 SUPER 25 ELECTRIC 20 litres 110 x 55 x 130 cm 40 kg025.135.7 SUPER 125 GAS 100 litres 210 x 110 x 200 cm 120 kg025.136.5 SUPER 125 ELECTRIC 100 litres 210 x 110 x 200 cm 120 kg

DISTILLING COLUMNS : PAGE 34

rumpot 3 litresHand engraved rumpot (mod. 2008) with a colorful fruit design. Content: 3 litres.

INFO

®

014.276.0

014.275.2

014.278.6

100.006.6

NATURSAFTNATURSAFT

129 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

Ethyl alcohol 96°Pure ethyl alcohol, ideal for making your own li-queurs.Cannot be shipped outside Belgium!


Glass jarSealable with clasp and rubber ring. Ideal for preparing e.g. Swedish elixir.

Porcelain mortar and pestleFrom solid, kiln-fi red porcelain. Ideal for grinding herbs and spices. Complete with pestle. Rough interior for maximum “grip” during grinding. Smooth, polished exterior.

Art.no. Diameter086.012.2 13 cm086.014.8 16 cm

Colouring agents for foodsEspecially for liqueurs, confectioneries, cocktails etc. Liquid.

Colour 20 ml 1lBlue 083.310.3 083.311.1Raspberry red 083.315.2 083.316.0

Brown 083.320.2 083.321.0Yellow 083.325.1 083.326.9Green 083.330.1 083.331.9Orange 083.335.0 083.336.8Carmine red 083.345.9 083.346.7

Purple 083.355.8 083.356.6

Complete yeast mixture with special yeast and nutrients to ferment 25 litre water + 8 kg sugar in 5 days to 18 % vol. Delivers a pureproduct with low fermen-tation by-products. Ideal for liqueur makers. Cannot be stacked (ie 10 sachets in 250 l wort) unless rig-orous temperature control and cooling can be guar-anteed. Contents: 115 gr.

TURBO-yeast

001.240.1 115 g

DistipurA new absorbing product designed especi-ally for harmonising the bouquet while distilling. Removes quickly and easily the ‘raw’ character from distilled liquids. Com-pletely natural and insoluble, so NO residue

Dose: 2-7 g/10 litres, Contact time: 1-3 days, remove by fi l-tering afterwards.

006.135.8 50 g

foamstop Made from food-grade silicone. Add a few drops to prevent excessive foaming while distilling. Odourless, and completely neutral.


AlcopurSpecial absorbing minerals used for the bouquet harmonisa-tion of drink-ready liqueurs and spirits. Removes the raw-ness of freshly dis-tilled alcohol. Sufficient for 10-20 litres of alcohol. Usage: Add to alcohol, stirr gently, leave to react for 1-3 days, while periodically tasting, and syphon off when the desired result is achieved. ALCOPUR does not dissolve into the alcohol/liqour!

006.134.0 5 g

DECORA-TIVE

BOTTLESPAGE

55

PRODUCTS LIQUEUR MAKING 080 - 083

Art.no. Content Ø Opening123.302.2 0,5 litre 9 cm123.303.0 0,75 litre 9 cm123.304.8 1 litre 9 cm123.305.5 2 litres 9 cm123.306.3 3 litres 10 cm123.278.4 Rings 65 x 90 mm, 10 pcs.123.277.6 Rings 82 x 105 mm, 10 pcs.

foamstop foamstop ®

TURBO-yeast ®

tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com130

herbs Our HERBORIFARM department has over 500 herbs on offer. Below you will fi nd a short list of the most popular herbs. A complete list is available upon request. Replace the ‘x’ after the number by 1 for 100 g; 2 for 250 g; 3 for 1 kg packs. E.U. = external use.

glühwein herbsOriginal composition for making your own delicious mulled wine or “grogg”. Dose: 10-20 g/liter.

Art.no. Description023.355.1 Bag 100 gram023.357.7 20 Filter bags

Beerenburger mixtureTo make your own stomach elixir.

Swedish herbsAccording to the original recipe of Maria Treben. For preparing 1.5 l small Swedish herb bitters.

Art.no. Description023.360.1 Original recipe023.362.7 Without camphor

Art.no. Description023.350.2 70 g with recipe150.680.1 100 g150.680.2 250 g150.680.3 1 kg

080 LIQUEUR HERBS

Art.no. Type150.646. Absinth E.U.150.691. All spice150.585. Angelica cut150.572. Angostura bark cut E.U.150.569. Anise fruit150.135. Arnica fl owers150.352. Basil150.377. Betony herb cut150.273. Blessed thistle herb150.557. Buckbean150.538. Burnet-saxifrage root small150.520. Cardamom fruit150.516. Cardamon powder150.290. Carob150.687. Centauria150.509. Chamomile german fl owers150.498. Chamomile roman fl owers150.505. Cinchona bark150.488. Cinnamon bark150.920. Cinnamon bark powder150.454. Citrus fl ower150.451. Clove150.686. Common caraway seed150.061. Coriander seed150.369. Coriander seed powder150.169. Cumin seed150.343. Cumin seed powder150.356. Curled mint leaf150.648. Elderfl ower150.017. Elecampane root cut150.647. Fennel150.649. Fenugreek fruit150.104. Galangal root150.347. Gentian root150.336. Gingerroot150.265. Gingerroot powder150.257. Gum tree leaf cut150.247. Hop fl owers

Art.no. Type150.239. Hyssop herb cut150.772. Iris root cut E.U.150.181. Juniper berry150.180. Laurel leaf150.184. Lavander fl owers150.173. Lemon verbena E.U.150.165. Licorice bundle150.592. Licorice root cut150.603. Licorice root powder150.874. Lime-tree fl owers150.321. Lovage root150.320. Mace150.325. Manna cut150.324. Mugwort herb150.288. Myrrh pieces150.327. Paradise seed150.431. Pepper black grains150.284. Peppermint leaf cut150.283. Poplar bud150.304. Purple rose fl ower150.280. Rhubarb root150.277. Rosemary leaf150.143. Saffron Pistil150.269. Saigon cinnamon150.286. Sandalwood red cut150.285. Sassafras wood E.U.150.847. St. John’s wort herb150.611. Star anis fruits whole E.U.150.186. Sweet cane root150.057. Sweet majoran leaf150.045. Sweet woodruff150.587. Tarragon leaf150.032. Thyme150.031. Thyme wild herb cut150.156. Valerian root150.473. Vanilla per 2 sticks150.026. Zedoary

® herbs ®

®


Ad CoumouThe most complete Dutch language book for the liqueur maker with a wealth of informa-tion. Written by Ad Coumou, experienced li-queur maker. THE standard work, with a mul-titude of recipes, discussions on techniques and descriptions of over 100 aromatics. A4-size, 192 pages.

“Zelf likeuren bereiden”

ChandonNo-nonsense French language booklet ex-plaining the basic skills for the preparation of liqueurs and aperitifs. 40 pages.

“Faites vos aperitifs et vos liqueurs”

Tanner/BrunnerVery detailed German book for the profes-sional distiller. In German. 264 pages.

“Obstbrennerei heute” “Ansatzschnäpse””Ansatz-schnäpse, Liköre und Kräuter-weine” by Walter Gaigg. Book in German with over 90 recipes for liqueurs from fl owers, herbs, fruit, etc. With colour photos. 132 pages.

Jozef Pischl. At 120,000 copies the top-sel-ling book in German on distilling. With chapters on raw materials, fermentation, distilling, deter-mining alcohol content, bringing up to drinking strength, clari-fi cation and fi l-tering, etc., etc. 184 pages.

“Schnapsbrennen”

BOOKS ON LIQUEUR MAKING 085

Ad CoumouThis handy book contains a treasure of delicious recipes to make a total of 150 liqueurs from fl owers, herbs, dried aromatics, fruits, nuts, ethereal oils, etc. From Poire Williams to walnuts to all kinds of ratafi as; but also limon-cella, coffee liqueur, punches, etc To many to mention. Besides that you get a clear, simple explanation about the basic principles of ma-king liqueur. An essential book for every li-queur fan. 85 pages. Only in Dutch.

“150 likeurrecepten”

Make your own liqueurs and brandied fruits. All the recipes are ex-plained step by step with beautiful illustrations. Only in Dutch. 60 pages.

“Likeuren en ingelegde vruchten zelf maken”

Ad CoumouBasic work with a complete and clear des-cription of the distillation proces. Detailed chapter with spreadsheets to calculate the alcohol, alcohol percentage, etc. With many recipes for making liqueur. With CD-ROM. 170 pages. Only in Dutch.

“Kleinschalig destilleren en likeurmaken”

Peter JägerIn the fi rst part, the author Peter Jäger, a renowned specialist, de-scribes various whisky types: their origins, specifi c characteristics and production process. The second part is a clear and very complete instruction guide for the home whisky distiller. All aspects, from ingredients to legislation are well cov-ered. Numerous colour illustrations. Only in Dutch. 116 pages.

“Whisky selbstgebrannt”

The title of the book is in the same language as the book was written in. Don’t ask for “Zelf likeuren bereiden” in the English edition.

085.011.5 085.003.2 085.002.4

085.004.0085.017.2

085.013.1

085.012.3

085.015.7

085.010.7

INFO

Milk contains:- Water: Milk contains about 87% water

- Minerals (calcium): For strong teeth and bones. Milk and milk products are the main source of calcium.

Other minerals in milk = Phosphor, magnesium, zinc.

- Fat: Skimmed milk = 0 g fat / litre. Low-fat milk = 1.5 g fat / litre. Full-cream milk = 3.6 g fat / litre.

- Proteins: These contain amino-acids and are the foundations for the build-up and growth of body cells. They also supply the materials for the formation of antibodies, which play a very important role in protection against pathogenic germs.

- Carbohydrates (lactose): Lactose supports the development of useful bacteria’s in our intestines which eliminate harmful organisms.

- Vitamins: Milk is a source of many vitamins such as A, B1, B2, B6, B12, vitamin D and Folic acid.

Derivatives from milk?

CREAM

MILK

BUTTER + BUTTER MILK

SKIMMED MILK

MILK POWDER + CASEINE + WHEY

EVAPORATED MILK YOHGURT CHEESE DRY WHEY

Dairy

Basic process for making hard cheese:1. It is advised to pasteurise the milk fi rst.

2. Sour the milk.

3. Coagulate the milk.

4. Cut the curd.

5. Warm the whey-curd mass.

6. Place into a mould for leaking.

7. Pickle the cheese or rub in with salt.

8. Depending on the type of cheese, add culture to the crust.

9. Let the cheese ripen.


Cheese labelsNeutral model, 80/85 mm, brown coloured. To be ‘glued’ on with the cheese coating.

Design 10 pcs. 100 pcs.Cow 090.193.4 090.195.9Goat 090.194.2 090.196.7

Cheesemaking kitIdeal for the beginning cheesemaker.Contains: 2 550-gram cheese moulds, 2 cheese cloths 35/35 cm, 1 cheese cloth 60/60 cm, book “make your own cheese”, curd cutter, cheese thermometer, pasteur-izing thermometer, bottle of rennet, cheese culture, yoghurt culture. Cheese press not included.

Curd cutters

Art.no. Dim. (width x height)090.100.9 9 x 14.5 cm plastic/SS090.103.3 26 x 11 cm plastic090.104.1 32 x 12 cm SS090.102.5 48 x 16 cm SS

Cheese clothsIn cotton. Universal use as a cheese cloth, fi ltering cloth, covering cloth for fermenting bins, hop bag etc.

Art.no. Dimensions090.030.8 35 x 35 cm090.031.6 60 x 60 cm090.032.4 75 x 75 cm090.035.7 105 x 105 cm

090.038.1 On roll, width: 150 cmprice per running meter

Soft curd cheese bagFor draining curds. In fi ne, very strong tem-perature resistant nylon. Sewn to accomo-date a drawstring. Can also be used as a fi ne meshed fi ltering bag!

Art.no. Description090.023.3 25 x 33 cm ( W x H)090.024.1 33 x 48 cm ( W x H)

090.021.7 On roll, width: 150 cmprice per running metre

Cheese presses HOBBYLarge cheese press

Art.no. Description090.320.3 Cheese press SS090.321.1 Press tube 6 x 1 kg090.322.9 Press plate 40 x 40 cm

Wooden cheese presses for hobby use. Sim-plifi ed by a lever structure. For pressing hard cheeses after coagulation and cleansing of the curd.

Professional S/S single cylindrical press on legs. By using 4 press cylinders, available separately, and 1 press plate it can press up to 24 x 1 kg cheese tubs with one stamp (supplied) at the same time. Dim.: 50 x 100 x 170 cm. Plate dimensions 43 x 59 cm. Also available in double and single versions.

Art.no. Description

090.012.6Press for moulds up to 16 cm (W x H): 42,5 x 50 cm

090.028.2Dubble press for moulds up to 19 cm(W x H): 82 x 55 cm

090 CHEESEMAKING EQUIPMENT

090.001.9

135 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.comtel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

Cheese mould plasticfor hard cheese (gouda type)With cheese cloth. For cheeses of up to 550 gram

Plastic cheese mouldsKADOVAProfessional high quality cheese forms, used in cheese factories. With net, so no cheesecloth is needed. Rinsing/cleaning at max. 40°C. All single parts can be delivered separately.

Art.no. Description090.042.3 450 g round090.043.1 1 kg round090.044.9 1.5 to 2.5 kg round090.045.6 3 to 3.5 kg round090.046.4 4 to 5 kg round090.052.2 2 to 2.5 kg rectangular090.053.0 2.5 to 3 kg rectangular090.054.8 4 to 4.5 kg rectangular

Cheese matFor draining/ma-turing cheeses.

Art.no. Description090.098.5 20 x 20 cm

090.095.1 On roll, width 100 cm price per running metre

Moulds for soft curd cheeseCheese moulds for the preparation of soft curd cheeses.

Art.no. Name Form no. Diam. up x bottom x h.1 090.421.9 Roquefort 3524 190 x 180 x 93 mm2 090.425.0 Roquefort 3859 210 x 210 x 90 mm3 090.424.3 Reblochon 4069 135 x 135 x 65 mm4 090.417.7 Basket small french 3700 115 x 90 x 82 mm5 090.419.3 Basket medium french 3709 145 x 110 x 93 mm6 090.415.1 Tub small round 3772 74 x 69 x 40 mm7 090.075.3 Pyramid 3343 85 x 57 x 80 mm8 090.450.8 Caciotta 250 g p45330 90 x 81 x 52 mm9 090.451.6 Caciotta 1 kg p45360 145 x 128 x 73 mm10 090.452.4 Ricotta 1.5 kg p61000 180 x 90 x 110 mm11 090.406.0 Beaker 150 ml no. 6 60 x 50 x 54 mm12 090.423.5 Beaker 200 ml no.7 70 x 60 x 60 mm13 090.080.3 Brique 159 x 149 x 70 mm14 090.093.6 Gouda 1 kg without net 161 x 135 x 87 mm

15 090.092.8 Gouda 450 g without net 113 x 113 x 60 mm

16 090.071.2 beaker disposable 100 ml no. 0 75 x 60 x 60 mm

Milk funnelAluminium. Diam.: 33 cm, with 2 sieves.

Art.no. Description090.130.6 Funnel090.131.4 Sieve for funnel 33 cm

090.135.5 Filtering pads diam. 20 cm, 200 per pack

Cheese knife Professional model, curved design. With

two handles. Stainless steel blade.

Art.no. Lenght090.120.7 15 cm090.121.5 38 cm

Milk measureAluminium, 1 l.

CHEESEMAKING EQUIPMENT 090

1 2 34 5 6

7 8 9 10 11 12

13 14 15 16

090.003.5

090.124.8


Milk can Solid milk cans with sealable lid.

Art.no. Capacity090.110.8 2 litres090.111.6 5 litres090.112.4 10 litres090.113.2 15 litres090.114.0 20 litres090.116.5 30 litres

Pasteurising kettlesProfessional kettles with an isolated wall, powerful heating elements, central mixer and digital thermostat, all in full stainless steel construction. Can be used as batch-pasteurisers

for milk or for cheese making. The double wall allows cooling water to run through, accelerating the cooling process of the milk. Several op-

tional extras possible: curd cutting sytem for cheese-making, programmable thermostat, etc.

Art.no. Volume Heat-cap.090.370.50 50 litres 6 kW090.370.100 100 litres 10 kW090.370.200 200 litres 18 kW090.370.300 300 litres 20 kW090.370.400 400 litres 30 kW090.370.500 500 litres 30 kW090.370.650 650 litres 45 kW090.370.800 800 litres 45 kW090.370.1000 1000 litres 45 kW

ELECTRICAL milk separatorQuality milk separator with an electronically controlled motor. The motor starts slowly and only goes at full speed after 20 seconds. This assures a much longer life span. With hooked milk funnel to avoid tipping over. Very high quality at a good price!

Art.no. description090.181.9 Decreamer 60 l / hour090.183.5 Decreamer 125 l / hour090.189-1 Brush for decreamer090.189-2 Key for decreamer090.189-3 Rubber ring for decreamer

Butter churnsVery solid butter churn for churning cream. Operational capacity is 50% of total capac-ity. With powerful electric motor of 450 watt, 230 volt, with 3 speeds. Transparent lid to check progress with opening for addition of water, ingredients etc.

Art.no. CapacityA 090.153.8 10 litres

090.154.6 (manual) 10 litresB 090.152.0 30 litres

Milk pail Milk bucket in stainless steel. Capacity: 15 litres.

Butter churn MANUAL 1.6 l Would you like to make your own butter? This butter churn with glass jar makes it very easy for you and at a reasonable price. Instructions included.

090 EQUIPMENT FOR DAIRYING

B

A

090.125.6

090.145.4

137 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.comtel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.comtel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.comtel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

yoghurt makerElectric, with 1-litre beaker. For preparing your own delicious and healthy yoghurt quickly and easily. Sturdy model which provides years of tasty natural yoghurt. Thanks to the 1 litre beaker, this yo-ghurt maker is easy to use, and you don’t need to wash out small jars! 2 years war-ranty! With 1 free yoghurt culture.

Art.no. Description090.170.2 Yoghurt maker090.171.0 Extra beaker 1 l

Soy milk maker

YOGHURT cultureFreeze-dried cultures of superior quality. Make a soft, natural yo-ghurt in 6-8 hours at 47°C. Can be recultured many times (keep 2 or 3 tablespoons for the next time you want to prepare yoghurt).

Art.no. Description091.055.4 For 1 l milk091.050.5 For 250 l milk

BIFIDUS cultureFreeze dried cultures of superior quality. A real BIFIDUS culture for growing your own tasty, natural and living bifi dus yoghurt. Known for its health benefi ts, you can use this culture for making a delicious yoghurt! Suffi cient for 1 litre of bifi dus yoghurt. Can be recultured many times.

KEFIR cultureFreeze dried cultures of superior quality. Works like the so-called “yoghurt fl owers”, and makes 1 litre of kefi r milk-based. Can be

recultured many times. Does not grow “fl ow-ers”, but it does produce kefi r.

CHEESE cultureFreeze dried cultures of superior quality. Acidifi es the milk needed to prepare cheese, soft curd cheese and butter. 1 litre ‘mother-cul-ture’ is enough for acidifying 100 litres of milk! This mother-cul-

ture can easily be frozen in small portions (e.g. 10 ml) for later use.

Art.no. Description091.056.2 For 1 l culture091.051.3 For direct inoculation of 100 l milk091.052.1 For direct inoculation of 500 l milk

Make your own soy milk, nut milk, almond milk, rice milk, etc.The time that only vegans drank alternatives to cows milk is long gone. More and more people (those with lactose allergies, for in-stance) are looking for other options than milk originating from animals. Fortunately there are many options: you can fi nd a wide range of “milk”products made from soy, nuts, almonds, oat, rice and other grains. All these beverages can be used as a alternative (consult your doctor in case of doubt). Nut and grain milk is not only tasty and healthy, the paste that’s left over can also be processed in all kinds of food dishes.

If you are a regular user of these alternative beverages it would be worth it to consider purchasing your own milk maker because commercial varieties are easily sold for € 2-3 / litre, while a homemade beverage is just a fraction of that amount. For instance with 1 kg of soy beans you make 10-15 litres of soy milk! Furthermore, you can adjust the preparation to your personal taste by combining several grains and nuts.

Making your own milk from soya beans, nuts, almonds, oats and rice is a child’s game with this electric soya milk maker, with a large SS 1.3 litre cup. Comes with full automatic microprocessor-control with preparation program for soy milk, a powerful motor (200 watt) and a heating element (750 watt). Can also be manually adjusted for using your own recipes. Easy to clean thanks to the removable SS fi ne fi lter. Manual included. 2 year warranty.

YOGHURT PREPARATION 090

® yoghurt maker®

123.140.6

091.060.4 091.058.8

®®

®®

INFO


®

Rennet LIQUIDConcentration = 1/10,000 (1 litre suffi cient to treat 10,000 litres of milk). Store refrige-rated! Dose for soft curd cheese: 1 drop/l. Dose for white and hard cheese: 4-6 drops/l.

Art.no. Content091.002.6 25 ml091.001.8 50 ml091.003.4 250 ml091.005.9 1 litre091.012.5 20 litres

Rennet POWDERCan be preserved much longer than liq-uid rennet. Ideal for tropical areas. Micro-bial, highly concen-trated: 1/150,000. 1 g of powder is suffi cient for 150 l milk.

Art.no. Content091.006.7 25 gram091.010.9 500 gram

Cheese mould culturesFor the making of special (French) cheeses. For 500 l milk. Instructions included. 250 to 1000 l milk, depending on the culture.

Art.no. Description

091.080.2 Penicilium roqueforti (Roquefort, Danish blue)

091.081.0 Penicilium candidum (Brie, Camembert)

091.082.8 Bacterium linens (Herve and Brussels cheese)

091.083.6 Bacterium propioni (Gruyère, Emmenthaler)

Cheese colouring


Cheese and butter herbsReady-to-use herb mixtures, unsalted. For herb cheeses, fresh cheeses (Boursin type),...

Type 25 g 1 kgChive 091.220.4 091.300.4Onion-garlic 091.224.6 091.335.0Savoury 091.221.2 091.320.2Nettle 091.225.3 091.305.3Herbs provencal 091.222.0 091.310.3Pepper 091.226.1 091.315.2Garden herbs without garlic 091.227.9 091.330.1

Natural, water soluble colourant E160b for cheese. Annatto based. Store in a cool dark place. Max. per-mitted dosage for milk pro-ducts: 10 ppm.

beta-carotene 0.3%

091.239.4

Natural, oil-soluble colourant E160a for butter. Concentra-tion: 0.3 %. Store in a cool dark place.

SORBISTATpotassium sorbate


Stabiliser, prevents the refermentation of wi-nes and juices. Also used in dairy products. Granulated, easy to dissolve. In wine: al-ways use this pro-duct with an equal dose of sulphite (CAMPDEN)! Dose: 1-2 g/10 l.

salpetreReady-to-use solution of sodium nitrate. Special quality for cheese-ma-king. Prevents formation of gas in the cheese (gas formed by coli). Dose: 45 ml/100 l milk.

Art.no. Content091.290.7 1 l091.291.5 25 kg (19.7 l)

Calcium chloride solutionCompensates for a shortage of calcium ions in the milk (during autumn milking and/or pasteurisation), which results in better curdling.Dose: 5 to 6 ml/l milk.

Art.no. Content091.292.3 1 l091.293.1 25 kg (18.87 l)

091 CHEESEMAKING PRODUCTS

SORBISTAT®

salpetre®

®

®

® ®


CHEESEMAKING PRODUCTS 091

Cheese coating-yellowProtects hard cheeses against dehydration and fungal growth. The coating is rubbed onto the cheese in layers using a cloth or a brush.

Type 1kg 9kg 25kgNormal 091.240.2 091.242.8 091.243.6With mould protection 091.246.9 091.248.5 091.247.7

Cleaning product K-500Specially formulated caustic cleaning prod-uct, acknowledged and used in the dairy industry. Also used in other alimentary in-dustries. Dose: 50-75g/10 l warm water.


Chloride tablets 20 gSpecially designed for cleaning spaces and materials, particularly in the dairy and agricultural industries. Also appropriate for use in the home: make your own domestic bleach or javel water. Very easy to use. 45 tablets per pack. Dose: 2 tablets per 10 l water.

091.278.2

Caustic sodaIndustrial cleaning product. Dose: 10-20 g/l, let soak for 5-10 min. at 50-60°C.


Prismatic thermometerSmall, easy to use thermome-ters. Length: 15 cm. With alcohol scale.

Art.no. Range092.001.7 0-60°C092.002.5 0-100°C

Thermometer with protective coverLarger thermometer with a plastic protective cover with attachment hook. Ideal to use as a MASHING ther-mometer. Easy to dismantle for cleaning. With red alco-hol scale for easy reading. Length: 28 cm.

Art.no. Description092.011.6 Thermometer with cover092.010.8 Replacement themometer

thermometer DIGITAL -50°C - +300°C

013.092.2

Range: -50 to +300°C. New model with wide range, high/low alarm, long separate stainless steel probe (12 cm) on a wire (70 cm). Very accurate with immediate reading to 0.1°C. AAA Battery not included.

®

tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com140 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

Digital pH meter for cheeseProfessional model, with special, exchange-able electrode for milk and/or cheese. Range: 1-14 pH, reading per 0.1 pH!

Art.no. Description092.015.7 pH meter complete092.016.5 Replacement electrode

To measure the relative humidity in e.g. your wine cellar. Decorative large design (diam. 10 cm) with built-in thermom-eter.

Hygrometer + thermometer

013.095.6

Brine densimeterFor monitoring the concentration of your brine. With Baumé scaling.

Lacto-densimeterFor measuring the density of milk. With col-oured scales. Length 220mm. Scale: 15-40. Division: 1/1. Measurement at 20°C. With-out thermometer.

Dörnick buretteHandy burette for an accurate de-termination of the acidity in acidi-fi ed milk. With instructions. Re-actives not included. Range: 0-100° Dörnick.

DelvotestSet to control anti-biotics in milk.

Art.no. Description092.050.4 Starter set092.051.2 25 tests092.052.0 100 tests

Art.no. Description092.030.6 Burette092.035.5 Reactive 250 ml092.036.3 Reactive 1 l092.040.5 Indicator 100 ml

Precision pH-meter PH110Very precise state-of-the-art digital pH meter, stick model for professional use. With refi ll-able electrode and the following features:• Built-in thermometer (°C/°F).• Automatic temperature corrections (ATC) from -5°C to 90°C (25-194°F).• Digital display of the pH AND temperature with stabilisation indication.• Easy 2 or 3 points calibration with auto recognition of the calibration fl uid.• Refi llable, fl at electrode, also for pH measuring of solids and semi-solids (skin, meat, cheese…). The electrode only has to be replaced if it’s damaged! Refi lling the electrode expands the life span of the electrode many times over!• RENEW function: alerts when the electrode needs replacement.• CAL function: alerts when the electrode needs to be calibrated.• MEMORY for 15 readings: pH and temperature.• HOLD function.• Scale pH: 0.00-14.00 pH, -5-90°C.• Scale temperature: -5-90°C/25-194°F.• Accuracy: +- 0.01 pH, +- 1°C.• Water resistant (IP67).• Auto power off after 10 min.• Complete with protective cover for the electrode, replacement membrane, instructions, 4 Li-ion batteries CR2032.• 1 year warranty on the meter, 6 months warranty on the electrode.

Art.no. Description 013.130.0 pH meter PH110013.131.8 Fluid for electrode PH110

092 MEASURING EQUIPMENT DAIRY

092.025.6

092.020.7


“Kaas je kaasje” J. RademakerHandy Dutch lan-guage book on home cheesemaking with recipes and meth-ods for hard and soft cheese, butter, yoghurt etc. 159 pages.

“Rondom boerenkaas”Dutch language. Indispensable for the professional cheesemaker. 240 pages.

094.007.2

“Zelf kaas en boter maken”

J. RademakerHandy book on home cheesemaking with recipes and methods for hard and soft cheese, butter, yoghurt etc. 80 pages.

Art.no. Description094.004.9 Préparez chez vous vos fromages, votre beurre, vos yaourts094.031.2 Make your own cheese, butter and yoghurt at home094.003.0 Selber Butter, Käse, Yoghurt machen

Joop RademakerDutch brochure about ma-king cheese and butter. Short introduction to the necessary materials and products. 24 pages.

094.005.6

“Käsen leicht gemacht”Lotte Hanreich / Edith ZeltmerThe standard work for making your own milk products. With more than 120 reci-pes for processing cow, sheep and goat’s

milk. 208 pages. In German.

“Joghurt, Käse, Rahm & Co”Lotte und Ingeborg HanreichThis book is for everyone who wants to pro-cess their own fresh or storebought milk. Ideal for those wishing to make butter, cheese, yoghurt or kefi r and looking for sim-ple recipes. Information about the benefi cial

effects of milk and milk products inclu-ded. More than 100 recipes. 125 pages. In German.

“Préparez chez vous vos fromages, votre beurre, vos yaourts”

Making your own butterPour raw milk into fl at dishes and put them in a cool place (fl at dishes to facilitate skimming and cold because the milk fat can escape more easily). After about 12 hours the cream can be carefully skimmed off. Heat the cream up to 90°C (don’t boil) and cool it down quickly to 15-17°C (not higher). When the cream has cooled add ½ litre buttermilk or starter per litre cream. Put the mixture in a cool

place for about 20 hours. A souring process will have occurred during this time, after which you can start churning. The temperature must not be higher than 17°C.If you don not have a butter churn you could use a glass bottle ( keep the cream in motion by shaking it thoroughly). This motion will cause the fat particles to collide and clots will be formed. It will look like the cream is curdling.Place the bottle or churn in a cool place once the clots of butter become clearly visible. The clots of butter will then rise to the surface and can be strained.Wash the butter several times in a strainer with cold water to remove the last protein rem-nants.Knead the clots of butter into a homogeneous mass in which no loose liquid should be visible any more (you can add some salt if you want).Your butter is ready!

“Kaas uit het hart”Jos van Riet‘Kaas uit het hart’ is above all a practical handbook. It offers general information on basic products and preparation methods as well as a description of the complete cheesemaking process. Various types of hard, soft, French and curd cheese are discussed. With more than 20 recipes, including the Gouda, Cheddar and Roquefort varieties, Ri-cotta, Feta, Mozarella, curd... 110 pages. In Dutch.

BOOKS ON DAIRYING 094

094.010.6

094.011.4

094.010.6

094.030.4

Kombucha, what is that ?Kombucha appears to be a fungus but it isn’t one at all. We call it this, tough, for the sake of convenience, kombucha is a tough, slippery, waxy mass which forms several layers. Those layers consist of transparent, very tough tissue with a series of brown spots, mainly at the bottom. Looking through a microscope you can see that the brown spots are concentrations of yeast cells. The smooth, white side of the fungus is the top side, out of which the fungus grows. The bottom side is rough and brown. The fungus fi rst grows in width, then in thickness. It takes the form of the receptacle in which it lies. A round demijohn gives a round fungus, the larger the recipient the larger the fungus.The kombucha fungus can be a smooth, transparent, waxy round plate one time, a white or grey uneven mass the next. Sometimes a lea-

thery thick layer with scarred tissue. Or a convex slice with bubbles on top and slimy threads below, giving it a jellyfi sh appearance.

Actually, kombucha is a variable community of all sorts of yeast and bacteria, a complex of tiny micros-copically creatures, a factory with diff erent useful and wholesome substances. As a living creature the fungus is subordinate to external factors, such as nutrition and oxygen, temperature etc. It can vary in composition depending on the infl uence of the cultivation applied by its origin and hygiene. The fun-gus does not always react to its environment in the same way, so not have the same appearance all the time, just like two apples from the same tree are never alike.

Necessities:- Fermentation receptacle: It is best that the kombucha fungus has contact with metal, plastic or other synthetic material. When in longer contact with these receptacle unwanted chemical reactions occur and toxic metal salts are formed. The safest, most trouble-free manner is to use a glass receptacle.

- Clear water: The quality of the water plays a big part in the preparation of kombucha. Soft, clear drinking water is an absolute necessity, free from chlorine and fl uorine (added to drinking water in some countries). The most suffi cient method would be the use of tap water combined with a water softener.

- Tea: Only non-perfumed black or green tea is suitable, they contain essential nutrients the kombucha needs.

- Sweetener: Sugars serve as the energy source for the kombucha.

- Warmth: The right temperature is crucial, below 18°C is harmful for the fermentation. The optimal temperature lies around 25 to 30°C. With the use of a warming plate you can easily create a constant temperature for the fermentation process.

- Oxygen: Oxygen is vital, so never hermetically seal your demijohn. Close the jar with a fi ne-meshed cloth that is suffi ciently held in place by an elastic band. No dirt or vinegar fl ies can be allowed near the fungus.

- Hygiene: First of all: wash your hands thoroughly with non-perfumed soap. Keep the necessary equipment spotless. Always rinse with clear (boiling) water. Do not use disinfectant. Keep your workplace clean and free of unnecessary objects. Remove fl ower pots from the area as the germs can cause infection.

- Rest: The growth of a new fungus begins with a thin fi lm at the surface of the liquid. This fi lm will not grow if the surface is shaken. Later, when the fungus has grown, movement can cause the fungus to sink, with the result that the sunken fungus has to start all over again.

Kitchen

Basic recipe for jam :Step 1: Choose a kettle of suffi cient size. Foam is formed during boiling and can quickly boil over.

Step 2: Boil the fruit together with the sugar and gelatine whilst stirring until the fruit has fallen apart.

Step 3: Put a pre-heated glass jar on a wooden board or towel. Never place the jar on a cold surface, the glass can break.

Step 4: Fill the glass jars up to 5 mm below the rim and close them.

Step 5: Let the glass jars cool down: do not disturb the gelling process, the jars must not be moved.

1 kg fruit200 - 500 g sugar30 g gelling agent(agar-agar powder or citruspectine)


Pasta machine ATLAS 150Manually controlled. To make your own dough sheets, noodles, ra-violi, etc. Solid construction. With manual. Basic machine makes pasta sheets, 3.5 mm tagliatelli and 50 mm lasagne.

Pasta driveEffort becomes a thing of the past. Make your pasta with the press of a button. This motor fi ts all recent ATLAS 150 machines (with 2 small holes on the side). It replaces the handle and the fastening clamp and so makes preparing the pasta quick and easy.

Pasta-set MULTIPASTComplete kit for home pastamaking. Con-tains the basic pasta machine ATLAS 150, plus accessories for making lasagne, ravioli, spaghetti and tagliatelle! Complete with reci-pes and instructions.

Pasta machine PASTA FRESCAElectrical dough mixer and pastamachine in 1! Solid construction with a heavy induction motor in a beautifull Italian design. Comes with 3 accesories (lasagna, tagliolini, fettuc-cine). Can mix up to 10 kg/h. 3 year war-ranty. English recipe booklet with 14 recipes for pasta, bread, bagels, crackers, tortillas, pizzas etc. included.

114.025.9

114 PASTAMAKING

Pasta accessories

Pour the beaten eggs into the hole in the fl our.

Use a fork to slowly mix the eggs and the fl our together. Do not break the walls of the hole, the egg will run out.

Wash and dry your hands and start kneading. Place the dough on a clean surface. At fi rst the dough will be rough and granular.

Whilst kneading, the dough becomes more and more smooth. From the warmth of your hands and the rhythmic kneading a glu-ten-forming protein is for-med which gives the pasta its special texture.

After 10-20 minutes (depen-ding on the type of fl our you used) the dough should be smooth-textured and soft as silk., with little air bubbles at the surface. Wrap the dough in plastic wrap and let it sit for 30 minutes.

Portion the dough into pie-ces ( 5-6 pieces for 400 g of pasta, enough for 4 people).

Accessories for ATLAS Accessories for PASTA FRESCA1 114.002.3 Capelli D’angelo 1 mm 6 114.027.6 Capelli D’angelo 1 mm2 114.003.7 Lasagna 50mm 7 114.028.4 Spaghetti 2mm3 114.004.5 Spaghetti 2mm 8 114.029.2 Trenette 3,5 mm4 114.005.2 Ravioli5 114.008.6 Trenette 3,5 mm

114.001.1

114.010.2

114.026.8

1 2 3 4 5 6

21 3 4

5 6 7 8


PASTA MAKING 114

Pasta bikeSimple but very versatile accessory, with adjustable wheels on a rotating pin, allows the dough to be cut into squares and circles of different sizes.

114.030.0

BISCUITS cookie pressCreate your own favourite oven-fresh cookies in no time. Solid metal construc-tion (instead of the cheaper plastic!). Com-plete with 20 accessories for cookies and whipped cream.

“Het pasta machine kookboek”Gabriella Mari and Christina BlasiA treasure when it comes to authentic Italian recipes for delicious pasta dishes to prepare yourself at home. With clear pictures, where you can see, step by step, how to make pasta and how to cut it. The only book about fresh pasta you’ll ever need. In Dutch. 144 pages.

TACAPASTA drying rackSo much pasta in so little space! The new Pasta Drying Rack created by Marcato is in-credibly useful indeed! You can hang more than 2 kg (4 lbs) of fresh pasta to dry on its sixteen sturdy, Crystal-Clear Polycarbonate rods with the help of the practical wand (in-cluded). The multi-purpose wand, stored in the central chrome-plated steel column, can also be used to cut the dough sheet without damaging your work surface. The Tacapasta opens like a fan and closes quickly without having to be disassembled, taking up very little space in your kitchen. Hight: 47 cm.

114.011.0

Spiced biscuit herbsA mixture of the tastiest spices, for ab-solutely delicious home-baked cookies. WITH recipes!

Art.no. Content150.678.1 100 g150.678.2 250 g150.678.3 1 kg150.678.4 60 g

Put the machine at the wi-dest setting and pull a piece of dough through the ope-ning.

Keep rolling the dough through the machine, whilst you narrow the opening, till the dough has the desired thickness. You might have to fold the dough several times to get an evenly for-med sheet.

The fi nished sheets of dough have to be smooth and even-ly formed, without wrinkles. Exceptionally long sheets are diffi cult to work with, so make sure that the sheets are not longer than 30-35 cm.

Sprinkle the sheets evenly with fl our (semolina or corn) and cover them with a clean, dry cloth, letting them dry before you cut.

Check if the pasta is ready to cut by gently pulling on a fold in the sheet. The pasta is ready when it breaks, if the fold stretches, let it dry a bit longer.

Put the machine at the de-sired setting and pull each sheet through. Twist the pasta into little ‘nests’ when it has rolled through.

110.300.1114.100.3

7 8 9 10 11 12


Sauerkraut potsBrown enamel pots, with special airlock lid and 2 heavy half-moon shaped stones. For lac-tic fermentation of a wide range of vegetables. Also useful for storing grains, seeds, honey etc.

Art.no. Description102.005.6 Capacity 5 litres102.010.6 Cap. 10 litres102.015.5 Cap. 15 litres102.020.5 Cap. 20 litres102.025.4 Cap. 25 litres102.030.4 Cap. 30 litres

Sauerkraut stamperFor “pounding” the sauer-kraut to free the juice.

Sauerkraut shredderMade of beech wood, with sharp steel blades and special sliding drawer.

Freeze dried lactic acid bacteriaTo start up a lactic fermentation. Ensures a fl uent and quick fermentation of vegetables. Enough for up to 40 kg.

Art.no. Description102.135.1 Beech 60 cm102.136.9 Mini 30 cm

Art.no. Dim. (height x width)102.105.4 40 x 15 cm102.110.4 60 x 23 cm102.111.2 80 x 30 cm

“Melkzuurgisting bij u thuis”A. SchöneckClear and illustrated Dutch/French lan-guage booklet with recipes on making sau-erkraut and other lactic fermentation of veg-etables.

Art.no. Description

102.150.0 Melkzuurgisting bij u thuis

102.151.8 La fermentation lactique chez soi

Pickling vegetables is one of the oldest and healthiest preserving methods. Ob-viously everyone knows sauerkraut. But besides that, you can also preserve red cabbage, caulifl ower, carrots, peppers, broccoli, all kinds of string and green beans, cucumbers, onions, turnips, radishes, celeriac, tomatoes, beets, etc., etc. Even pre-served vegetables are healthy and tasty! Their good effect against scurvy and other disorders was already prized as far back as the Middle Ages. It is widely known that pickled vegetables have a benefi cial effect on the intestinal fl ora. With the products on this page you can easily get down to business!

Sauerkraut herbsGive your sauerkraut an authentic fl avour with these herbs.Replace the ‘x’ after the number with 1 for 100 g; 2 for 250 g; 3 for 1 kg packing.

Art.no. Description150.265.x Juniper berry150.320.x Cumin

102 SAUERKRAUT POTS AND ACCESSORIES, BOOKS

Stone set (= 2 pieces, half moon shape)Art.no. For sauerkraut pots102.006.4 5 l102.011.4 10-15 l102.016.3 20-25 l102.031.2 30-40 l

Attention! The Sauerkraut pots 10-30 l are not sent by colli-service.

INFO

102.190.6


INFO

tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com 147 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

DehydratorDehydrators are a very interesting alternative to the classic canning process! They can be used for medicinal herbs and/or spices, as well as for fruits, vegetables, mushrooms, hops, fl owers, etc. Preservation of aroma, colour and taste is accomplished by quick drying at low temperature and by the sieves, which can be stacked up to 10 sieves above each other, without mixing the smell or fl avour. Some examples of drying times: lime blossom: 2 hours, onions: 4 hours, apples: 6 hours.

Dehydrator STOCKLIWith 3 plastic sieves, suffi cient for up to 1.5 kg of

fruit! Regulating thermostat, powerful heating ele-ment and extra ventilator. Also available with tim-er. Diam. 32 cm. Height 27 cm. 220 volt, 450 watt. With extensive manual.

Art.no. Description120.050.0 With thermostat120.055.9 With thermostat and timer120.060.9 Set of 2 extra sieves

Roos Van HoofDutch brochure on herbs, vegetables and fruit drying. 40 pages.

INDUSTRIAL drying ovenLarge, enclosed drying chamber with 27 stainless steel drying racks of 50 x 70 cm. To-tal drying area 10 m². Fitted with a powerful fan. Without heater element. Can be extended with 36 extra drying racks. Dimensions: 160 x 155 x 77 cm.

“Kiemen en micro-groenten”Peter BauwensDutch book on growing and sprouting seeds and micro-vegetables. With descriptions of more than 40 different seeds and micro-ve-getables with their respective nutritional be-nefi ts. 80 pages.

Dehydrator BACK TO BASICSAffordable dehydrator for fruits and vege-tables. 5 dishwasher-safe trays (diam.34 cm). Fast drying process thanks to the powerful ventilator and heating element. Without thermostat and consequently not suitable for drying herbs.

Art.no. Description120.070.8 Basic oven

120.071.6 Extension unit with 36 racks

DRYING HERBS 120-123

“Drogen als bewaarmethode”

Art.no. Language

120.061.7 Drogen als bewaarmethode

120.062.5Le séchage comme méthode conservation

120.045.0

123.115.8

tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com148 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com148

GEO germinator + seedsDiscover the power of sprouts and micro-vegetables with this easy to use germinator!

How to germinate?

• Soak the seeds in water overnight (8-10 hours). Rinse the seeds under running water and spread them evenly on the dishes. • Water the seeds with a full glass of water at least 2 times a day (morning and evening). If you’re in a hot climate, then water more frequently to avoid dehydration. • Keep the germinator in a place at room temperature, avoiding direct light. • The sprouts are ready in 3 to 5 days, depending on the varieties and temperature. • Once sprouted, they can easily be preserved in the refrigerator for up to 1 week.

Art.no. Description123.110.9 Germinator GEO (3 dishes)123.111.7 Germinator GEO TERRA (3 dishes)

SPROUTING SEEDS

Sprouting bag GEOA simple but handy small bag in natural fabric provides a damp environment and a shield from light, ideal to grow beans and cereals. Two draw strings close the bag which can be easily hooked to drain water. Made of natural hemp and fl ax. Lasts for years without deterioration. Dimensions: 28cm x 17,5cm.

122-123 GERMS - SEEDS

GEOGEO TERRA

123.120.8 123.125.7

123.129.9

123.124.0

123.133.1

123.127.3

123.132.3

123.121.6

123.126.5

123.131.5

123.130.7

Tarwe, Blé, Wheat, Weizen AlfalfaMosterd, moutarde,

mustard,SenfBrocoli

Fenegriek, fenugrec, fenugreek, Bockshornklee

Radijs, radis, radish, Radies

Tuinkers, cresson, cress, Kresse

Rode radijs, radis rouge, red radish, Rettich

Linzen, lentilles, lentil, Linsen

Lijnzaad, graine de lin, linseed, Leinsamen

Soja groen, vert, green, Mungbohnen

750 g 40 g50 g13 g

35 g15 g35 g

30 g90 g80 g

90 g

123.112.5

149 tel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.comtel: +32 (0)11/40 14 08 fax: +32 (0)11/34 73 59 [email protected] www.brouwland.com

Ceramic vinegar casksMake your own herb vinegar with these beautiful ceramic vinegar casks! With high-quality, hard boxwood taps for dispensing. With large opening for easy cleaning. Vol-ume : 5 litres.

Vinegar mother-cultureFor starting wine vinegar, apple vinegar etc. With instructions.

“Essig selbst gemacht”Andreas Fischerauer. Practical German book on making your own vinegar.128 pages.

ELECTRIC canning kettle WECKReliable electric canning kettles with powerful heating element and gradually adjustable thermostat. 230 volts, 1800 watts. Now also available with timer. The kettles have an ample volume of 29 litres, suffi cient for 14 1-litre or 21 ½-litre canning jars. Can also be used as a brewing kettle for beer. 2-year guarantee! Inlay grid not included.

Art.no. Description123.205.7 Canning kettle ENAMEL + thermostat

123.207.3 Canning kettle ENAMEL + ther-mostat + timer

123.206.5 Canning kettle SS + thermostat

123.208.1 Canning kettle SS + thermostat + timer

Canning kettle ENAMELKettle in acid-proof enamel, diam: 35 cm, height: 30 cm. Volume : 29 l (can hold 14 glass jars of 1 l or 21 jars of 0.5 l.). Suitable for all heat sources. Inlay grid not included.

123.214.8

Inlay gridFits in all standard sterilising kettles. Neces-sary when using canning jars in the kettles.

123.220.6

Thermometer for sterilisingWith protective metal housing. Range : +50°C till +110°C.

013.170.6 GAS BURNERS ALSO P. 111

“Faites votre vinaigre”An introduction to the art of vinegar ma-king: history, fabrication methods, chemis-try, recipes, etc.40 pages. In French.

Gas burner MAMMUTHFor propane and butane. Sturdy design in painted profi led steel with cast iron gas ring and regulating tap. Large capacity: 8.5 kW. Needs a propane hose. Dimensions: 40 x 40 x 19 cm. Without fl ame protection.

Art.no. Description123.225.5 Gas burner Mammuth123.226.3 Tap for natural gas123.228.9 Tap for but/prop.

VINEGAR MAKING, CANNING 122-123

122.001.1

122.002.9122.003.7122.005.0


WECK canning jarsComplete with glass lid, rubber sealing ring and clasp. Opening: 100 mm.

Weck glass jars diameter opening 100 mmArt.no. Description

1 123.240.4 0.5 litre tulip, 4 jars2 123.241.2 1 litre tulip, 4 jars 3 123.244.6 0.25 litre straight, 4 jars4 123.245.3 0.5 litre straight, 4 jars5 123.246.1 0.75 litre straight, 4 jars6 123.262.8 1 litre decorative shape, 2 jars

Weck glass jars diameter opening 60 mmArt.no. Description

1 123.263.6 0.2 litre tulip, 8 jars2 123.264.4 Juice bottle 0.25 litre, 4 jars3 123.265.1 Juice bottle 0.5 litre, 4 jars4 123.266.9 Juice bottle 1 litre, 4 jars

Canning rings WECK For canning jars. 10 per pack.

Art.no. Dimensions For opening123.270.1 94 x 108 mm 100 mm = weck standard123.274.3 74 x 86 mm123.275.0 54 x 67 mm 60 mm

Canning clasps WECKTo seal off glass canning lids during sterilising.

20 pieces per pack.

Plastic lids WECKFor sealing off opened canning jars and bot-tles WECK. 5 per pack.

Art.no. Diameter123.285.9 100 mm123.290.9 60 mm

Replacement lid WECK

Art.no. Diameter123.282.6 100 mm123.283.4 60 mm

Glass replacement lids for canning jar.

Glass pincersFor removing hot canning jars from the kettle.

Funnel WECKPlastic. Makes fi lling canning jars easier.

Jar openerJar opener for universal use, for opening weck and other jars with rubber canning rings. Very easy to use.

123 CANNING JARS AND ACCESSORIES

1 2

654

3 1

23

4

123.279.2

123.300.6

123.295.8 123.300.6


Glass jarSealable with clasp and rubber ring. Ideal for preparing e.g. Swedish elixir.

Twist-off lids

Art.no. Diameter 017.557.0 38 mm, a piece123.235.5 43 mm, a piece123.249.5 48 mm, a piece123.236.3 53 mm, a piece123.237.1 58 mm, a piece123.238.8 63 mm, a piece123.239.6 82 mm, a piece

Colour: white or gold depending on which is available. “Weck inmaakboek”

The preservation reference. A practical and complete guide, which discusses all aspects of sterillisation. French and Dutch langu-age 140 pages.

Art.no. Description131.021.8 Weck inmaakboek131.022.6 Le livre Weck de la stérilisation

“Les bonnes confi tures à faire à la maison”The author’s extensive experience resulted in this indispensable guide. All aspects of jam making are tre-ated very clearly. 80 recipes of classic and original jams. French language. 128 pages.

131.023.4

Paraffi n pearlsFor sealing off jam.


Citrus pectine


Pure citrus pectin E440 for making jellies and jams with min. 55 % sugar and a pH of 2.5-3.8. Dosage: 1-4 g/kg fruit.

“Handboek inmaken”A book of reference for all those who want to master the art of conserving: from making jam and marmalade to conserving in salt, sugar, vinegar and alcohol. More than 150 delicious recipes and more than 450 beautiful photographs. 256 pages. Dutch.

131.012.7

Jars with twist-off lidJam jars. 4 per pack in a tray. With attractive twist-off lids, 82 mm, with checker motif.

Art.no. Description1 123.320.4 Jar 230 ml, 4 pieces2 123.321.2 Jar 440 ml, 4 pieces3 123.322.0 Jar 580 ml, 4 pieces4 123.323.8 Jar 720 ml, 4 pieces

Art.no. Volume Ø Opening123.302.2 0,5 litre 9 cm123.303.0 0,75 litre 9 cm123.304.8 1 litre 9 cm123.305.5 2 litres 9 cm123.306.3 3 litres 10 cm123.278.4 Rings 65 x 90 mm, 10 pcs.123.277.6 Rings 82 x 105 mm, 10 pcs.

CANNING ACCESSORIES 123

1 2

3 4


Bean slicerReliable quality, in synthetic material with stainless steel cutting blade. With table-clamp.

Pea/bean shellerNo more spending a whole day shelling peas or beans thanks to this electrical bean/pea sheller! Very simple and practical to use: insert the pod into the intake, the rubber rol-lers pull the pod over a blade, and push the peas/beans out. Just what we’ve been wai-ting for! Very practical. Large capacity.

Nut/cheese grater with table-clamp For grinding all sorts of nuts, herbs, cheese, chocolate, hard bread, vegetables, etc. Strong metal design with table clip. Com-

plete with 2 stainless steel grinding drums for fi ne or coarse grinding.

123.311.3

Industrial jam kettle

Art.no. Description123.150.100 100 l, elect., 9 kW123.150.200 200 l, elect., 15 kW123.150.300 300 l, elect., 15 kW123.150.200G 200 l, gas, 35 kW

Bain-marie double-walled

Art.no. Description123.160.4 Kettle without tap123.161.2 Kettle with tap

Double-walled stainless steel pan for tra-ditional jams, etc. Holds 24 l. The double wall with safety valve means a maximum temperature of 105 °C can be achieved. Suitable for electric, ceramic and gas hobs. Sturdy fi nish.

Industrial double-walled jam kettle with heavy duty mixer and heater in a double wall. With digital thermostat. All stainless steel construction and mounted on a whee-led stand.

123 CANNING ACCESSORIES

Tomato and berry mill MANUALParticularly suitable for making purees and juices from tomatoes, berries and other fruit. Supplied with extra sieves, it can also be used for crushing small quantities of grapes! With table clip.

Asparagus peeler MANUALYou love white asparagus but you don’t like to spend too much time carefully peeling them? Thanks to this very convenient aspa-ragus peeler, your asparagus can be peeled by 6 rotating blades in just one go. Model with table clamp.

Carrot peeler MANUAL No more scraping carrots for hours thanks to this very convenient carrot peeler. In just one go your carrot gets peeled by 6 rotating blades. Model with table clamp.

123.310.5

123.315.4015.239.7

123.312.1 123.313.9


The tea fungus KOMBUCHA or KARGASOK is becoming quite famous in Europe. This fungus is believed to have a positive infl uence on your health in many ways. Brouwland has a wide range of products for cultivating this fungus and for making kombucha.

Kombucha starter kitKombucha is becoming increasingly popular as a health drink. More and more people are discovering its benefi cial effects. If you would like to try your hand at this uniquely cultured beverage, you can make your own quickly and easily with this starter pack. It includes all materials and ingredients required, except the kombucha fungus itself, and the book. Comes with : 5-litre demijohn with wide opening, muslin, 15 cm funnel with sieve, glucose, kombucha tea, special pH-papers to check the acidity and a thermometer to measure the temperature of your drink.

Art.no. Description124.205.6 Without book124.206.4 With Dutch book

Kombucha mother fungusOriginal fungus for starting up your own kombucha culture.

023.368.4

Kombucha teaSpecial unperfumed black tea, containing a high amount of nitrogen. Indispensable for good growth of your kombucha.


Demijohns wide openingWide opening of 12 cm diameter. With or without plastic basket. For pulp fermen-tation, beer making, kombucha prepara-tion, etc.

Demijohn with basket

Demijohn without basket

5 l 017.105.8 017.405.210 l 017.110.8 017.410.215 l 017.115.7 017.415.120 l 017.120.7 017.420.125 l 017.125.6 017.425.0

pH paperWith built-in colour scale. Range: 2.8-4.6 pH, increments : 0.2 pH. To control the kom-bucha fermenting process. Easy to use. 20 strips per pack.

013.073.2

“Komboecha of Kargasok”Frans Balis en Roos Van Hoof Dutch language book on the cultivation of kombucha. With graphics, background information, testimonials and much more. More than 10,000 copies sold. 144 pages.

132.110.8

KOMBUCHA AND RELATED PRODUCTS 124-132

INFO


For demijohns. These plates effect a tem-perature rise of 6°C and are designed to keep wine and kombucha at a tempera-ture suitable for fermentation. 220v.

Art.no. Dim. Cap. x demijohns016.015.0 15 x 15 cm 10 watt 1 x 5 l016.016.8 16 x 34 cm 20 watt 2 x 5 l016.017.6 28 x 28 cm 25 watt 1 x 20 l

Warming plate “Seasons kruidentuin”Lesley Bremness.In this Dutch book you will discover the po-wer of herbs and ethereal oils. Find out how you can grow, harvest and use the active substances in food, beauty products, herbal bags, potpourris and sprays. The scent – and especialy the way scent is used – is very im-portant. Grow herbs in your garden, so you can smell the scent from the start. Perfume your house and yourself, and use them in your kitchen for aromatic and healthy me-als. 225 pages.

“Kruiden kweken & gebruiken”Everything about herbs; their origin, the cul-tivation and history, application in food and medicines. Detailed information about the most important species. Nicely illustrated and contains lists of plants from several herb gardens. Practical advice about cultivating, nurturing and harvesting herbs. 256 pages. Dutch.

Tea bagsTea bags you can fi ll yourself. With folded bottom for greater capacity and overhanging tab. Can be closed. Available in 4 sizes.

Art.no. Content125.910.0 T-SAC nr. 1125.911.8 T-SAC nr. 2125.912.6 T-SAC nr. 3125.913.4 T-SAC nr. 4

Stainless steel mesh tea ball

Art.no. Diameter125.935.7 5 cm125.940.7 7.5 cm

Stainless steel mesh tea balls with CHAIN.

124-132 KOMBUCHA AND RELATED PRODUCTS

Teapot glassElegant glass teapot with fi lter, specifi -cally selected for use with our Herborifarm blooming teas. Content: 30 cl.

132.116.5

132.108.2 125.820.7


BLOOMING TEA 125 Blooming teasBlooming teas are handmade from green or black tea leaves dried in a spherical shape, the centre being a fl ower that blooms as the tea steeps. Besides the green and black tea leaves, edible fl owers are also used, such as Jasmine, Globe Amaranth, Carnation, Chrysanthemum, Marigold and Indian trumpet fl ower. 100% natural with no artifi cial additives ! As the tea steeps, the ball unfolds in the water to form a beautiful fl ower on a bed of tea leaves. The combination of the fi nest natural ingredients and the patience required for the making of these handmade tea leaves, makes this type of tea drinking an unique experience. Add an extra dimension to your tea moment with this tea art from China. Very romantic and tasteful and a great idea as a present! Packed per 5 pieces.

Instructions: Place the tea ball in a glass tea pot (art.no. 125.820.7), pour hot water (80-85°C) into the pot and infuse according your personal taste for about 5-15 minutes. You can even use the tea ball for a second time if you want.

Blooming tea introduction set A mix of 5 different teas (one tea ball for each fl a-vour). Contains 4 green teas and 1 black tea.

Blooming tea MORNING GLORY Green tea from Fujian, China with Jasmine fl o-wers, Thousand Day Red, Globe Amaranth (Lat. Gomphrena Globosa).

Blooming tea FLOWER FOUNTAINGreen tea from Fujian, China with Thousand Day Red, Globe Amaranth, (Lat. Gomphrena Globosa) and Chrysanthemum (Lat. Chrysanthemum Mori-folium Ramat).

Blooming tea WONDER WELL Green tea from Fujian, China with Jasmine fl o-wers and Chrysanthemum (Lat. Chrysanthemum Morifolium)

Blooming tea GUARDIAN ANGEL Green tea from Fujian, China with Globe Ama-ranth (Lat. Gomphrena Globosa) and Jasmine, scented with Jasmine.

Blooming tea TASTY TREASURE Green tea from Fujian, China with Chinese Lily, (Lat. Hemerocallis citrina) and Chrysanthemum (lat. Chrysanthemum Morifolium).

Blooming tea SECRET LOVE Green tea from Fujian, China with Osmanthus fl ower (Lat. Fragrans) and Chinese Lily (Lat. He-merocallis citrina)

Blooming tea ARIELGreen tea from Fujian, China with Jasmine and Chinese Lily (Lat. Hemerocallis citrina), scented with Jasmine.

Blooming tea JOYFUL LADYGreen tea from Fujian, China with Marigold (Lat. Calendula offi cina)

Blooming tea MYSTERYGreen tea from Fujian, China with Jasmine and Chinese Lily (Lat. Hemerocallis citrina) and Jas-mine blossom, scented with Osmanthus blossom.

Blooming tea BLACK BEAUTYBlack tea from Fujian, China with Carnation (Lat. Dianthus Caryophyllus).

Blooming tea BRAND NEW DAYBlack tea from Fujian, China with Jasmine fl owers and Chrysanthemum (lat. Chrysanthemum Mori-folium).

125.807.4

125.808.2

125.809.0

125.810.8

125.811.6

125.812.4

125.800.9

125.802.5

125.803.3

125.804.1

125.805.8

125.806.6

Blooming teas®


Herbs HERBORIFARMOur HERBORIFARM department has over 500 herbs to offer. Below you will fi nd a short list of the most popular herbs. A com-plete list is available upon request. Replace the ‘x’ after the number with 1 for 100 g; 2 for 250 g; 3 for 1 kg packing. E.U. = exter-nal use.

HERBS AND SPICES 150

Art.no. Type150.011.x Agar agar powder150.012.x Agrimony herb150.156.x Angelica cut150.032.x Anise fruit150.017.x Alant root cut150.035.x Arabic gum150.040.x Artichoke150.138.x Asafoetida150.787.x Bami herbs150.045.x Basil150.049.x Bearberry leaf150.075.x Bilberry leaf150.051.x Birch leaf150.772.x Blue gum tree leaf cut150.069.x Boldo leaf150.055.x Borage herb E.U.150.235.x Brush-grass root150.607.x Buckthorn bark150.313.x Burdock150.285.x Cardamom seed150.286.x Cardamom ground150.250.x Carragheen powder150.143.x Centaury herb150.277.x Chamomile german fl owers150.280.x Chamomile roman fl owers150.301.x Cherry stalks cut150.302.x Chervil leaf150.099.x Chicory root cut150.059.x Chive herb cut150.283.x Cinnamon bark150.284.x Cinnamon bark powder150.327.x Clove150.232.x Colt’s foot leaf E.U.150.288.x Common caraway seed150.631.x Common clubmoss150.325.x Coriander ground150.324.x Coriander seed150.367.x Corn pistil cut150.322.x Cornfl ower150.321.x Cummin ground150.320.x Cummin seed150.117.x Curcuma root cut150.118.x Curcuma root ground150.857.x Curry mild

Art.no. Type150.122.x Damian leaf150.439.x Dandelion herb150.441.x Dandelion root150.129.x Dill seed150.972.x Echinacea purp. root cut150.145.x Echinacea purpurea150.603.x Elderfl ower150.424.x Eyebright herb cut150.592.x Fennel fruit150.165.x Fenugreek seed150.629.x Fireweed small150.694.x Garlic powder150.180.x Gingerroot150.181.x Gingerroot ground150.198.x Golden rod herb150.388.x Hawthorn herb150.490.x Herbs provencale150.231.x Hibiscus fl ower150.239.x Hop fl owers150.218.x Horse tail herb150.247.x Hyssop herb cut150.709.x Indian cress150.249.x Irish moss150.982.x Italian herbs150.263.x Jasmine fl owers150.265.x Juniper berry150.590.x Knotweed herb cut150.833.x Kombucha tea150.610.x Lady’s bedstraw150.375.x Lady’s thistle herb150.605.x Lady’s-mantle herb cut150.835.x Lapacho wood cut150.336.x Laurel leaf150.347.x Lavander fl owers150.105.x lemon balm leaf150.649.x Licorice bundle150.647.x Licorice root cut150.648.x Licorice root ground150.356.x Lime tree fl owers150.361.x Lungwort leaf150.771.x Maidenhair tree leaf150.271.x Mallow commun leaf150.215.x Marshmallow cut150.395.x Meadow-sweet herb

Art.no. Type150.142.x Milfoil herb150.373.x Mistletoe150.205.x Motherwort150.061.x Mugwort150.401.x Mustard fl ower yellow150.400.x Mustard seed brown150.399.x Mustard seed yellow150.080.x Nettle leaf150.082.x Nettle root150.415.x Nutmeg150.208.x Oat straw150.434.x Orange peel sweet cut150.432.x Orange peel bitt. cut (curacao)150.378.x Oregano herb150.435.x Ortisiphon leaf (java tea)150.597.x Pansy herb150.451.x Paradise seed150.465.x Parsley leaf150.448.x Passion fl ower herb150.454.x Pepper black peppercorns150.459.x Pepper cayenne pod150.460.x Pepper cayenne powder150.804.x Pepper green berries150.456.x Pepper pink peppercorn150.920.x Peppermint leaf cut150.125.x Pine buds cut150.877.x Poppy seeds150.191.x Pot marigold fl ower150.192.x Pot marigold leaf150.545.x Primrose fl ower150.487.x Pumpkin seeds peeled150.505.x Purple rose fl ower150.123.x Ramson herb150.296.x Restharrow150.498.x Rhubarb root150.993.x Rose hips cut without seeds150.509.x Rosemary leaf150.001.x Sage leaf150.071.x Savory herb150.807.x Senna leaf150.532.x Senna pod150.230.x Sheperd’s purse150.642.x Silverweed leaf cut150.619.x Small plantain leaf150.678.x Speculaas herbs150.159.x Speedwell herb150.538.x St. John’s wort herb150.557.x Star anise fruit E.U.150.654.x Sunfl ower seeds peeled150.273.x Sweet cane root150.444.x Sweet pepper mild ground150.352.x Sweet woodruff150.569.x Thyme herb150.572.x Thyme wild herb cut150.585.x Valerian root150.252.x Vervaine herb150.422.x Walnut leaf150.141.x Woodspider root


NOTITIES - NOTATION - NOTIZEN - NOTES


Algemene verkoopsvoorwaardenAl onze leveringen zijn steeds onderworpen aan onze algemene verkoopsvoor-waarden. Op al onze handelingen is slechts de Belgische wet van toepassing. Door te bestellen verklaart de koper zich ontegensprekelijk akkoord met deze voorwaarden. Deze voorwaarden primeren altijd op de mogelijke aankoopvoor-waarden van de klant. Prijzen vermeld in onze prijslijsten zijn slechts geldig op de datum van uitgifte en kunnen ten allen tijde zonder voorafgaandelijk bericht veranderen. Iedere verzending gebeurt steeds op risico en kosten van de koper tenzij uitdrukkelijk en schriftelijk anders vermeld. De koper geeft BROUW-LAND de toestemming om op te treden als tussenpersoon tussen de koper en de respectievelijke vervoersmaatschappijen (post, pakketdienst, …). Bij be-schadigde levering moet de klant altijd voorbehoud maken op het transport-document. Eventuele klachten betreffende leveringen zijn enkel geldig indien schriftelijk binnen 48 uren na levering gemeld. De verantwoordelijkheid van de verkoper is in ieder geval beperkt tot de vervanging van de beschadigde goe-deren of de creditering van de prijs van de goederen. Levertijden vermeld op onze offertes en orderbevestigingen zijn richtinggevend. Eventuele vertragin-gen kunnen geen aanleiding geven tot gedeeltelijke of gehele annulering van de order noch tot enige schadeloosstelling. Klachten met betrekking tot facturatie zijn enkel geldig indien schriftelijk gemeld binnen de 48 uur na facturatie. Beta-ling van de goederen geschiedt netto contant, zonder aftrek van enige korting, bij afl evering, tenzij anders vermeld. Bij niet-betaling binnen de gestelde ter-mijn zal automatisch en zonder ingebrekestelling een verwijlintrest, gelijk aan de wettelijke commerciële intrest verhoogd met 4 %, verschuldigd zijn op het totaal van alle openstaande facturen en dit tot volledige betaling. Bovendien zal bij niet-betaling een schadevergoeding verschuldigd van 10% van het totale bedrag van alle openstaande facturen, met een minimum van € 60 per factuur, en dit in toepassing van artikel 1226 van het Burgerlijk wetboek. Alle goede-ren blijven eigendom van de verkoper tot volledige betaling der facturen. Zij kunnen bij wanbetaling ten allen tijde teruggehaald worden. Garantieherstel-lingen en/of vervangingen bij verborgen gebreken en fabricagefouten gebeuren altijd af fabriek Beverlo. Bij herstellingen ter plaatse zullen verplaatsings- en/of transportkosten aangerekend worden. In geval van betwisting zijn alleen de rechtbanken van rechtsgebied Hasselt bevoegd en zal de Belgische wetgeving van toepassing zijn.

General sales conditionsAll our deliveries are always subject to our general conditions of sale. Only Belgian law is applicable to all our activities. By placing an order the buyer declares to be irrefutably in agreement with these conditions. These conditions always prevail over any purchasing conditions of the client. Prices mentioned on our price lists only apply on the date they were issued and can be changed at any time without notice. Any sending of goods takes place at the risk and expense of the buyer unless otherwise stipulated in writing. The buyer grants BROUWLAND permission to act as intermediary between the buyer and the transport company (postal services, parcel delivery services, etc.). If a delivery is damaged, the client must always mention this on the transport document. Any complaints concerning deliveries are only valid if reported in writing within 48 hours of delivery. The responsibility of the seller is in any case limited to the replacement of damaged goods or the crediting of the price of the goods. Delivery periods on our quotations and order confi rmations are only indicative. Delays in deliveries cannot result in the whole or partial cancellation of an order nor any damage compensation. Complaints concerning invoices are only valid if reported in writing within 48 hours of invoicing. Payments for goods take place net in cash, without the deduction of any discount, and on delivery unless stipulated otherwise. In the event of non-payment within the payment period, late payment interest becomes payable equal to the commercial interest rate increased by 4% of the sum of all outstanding invoices up until the time of full payment, and this automatically and without notifi cation being required. Furthermore, in the event of non-payment damage compensation will become payable of 10% of the total sum of all outstanding invoices with a minimum of €60 per invoice, this with the application of article 1226 of the Belgian Civil Code. All goods remain the property of the seller up to the time of full payment of all invoices. Goods may be recovered in the event of non-payment. Repairs and/or replacements under the guarantee in the case of hidden defects or manu-facturing faults always take place ex-works in Beverlo. If repairs are carried out at the buyer, travelling and/or transportation costs will be charged. In the case of any disputes, only the lawcourts of the legal district of Hasselt are competent, and only Belgian law will be applicable.

Conditions générales de venteToutes nos livraisons sont toujours soumises à nos conditions générales de vente. Seul le droit belge est applicable à toutes nos activités. Par le biais de la commande, l’acheteur marque son accord complet sur les présentes conditions générales. Ces conditions générales de vente priment toujours sur les éventuel-les conditions d’achat de l’acheteur. Les prix indiqués dans nos tarifs ne sont valables qu’à la date d’émission et peuvent de tout temps être modifi és sans notifi cation préalable. Toute expédition s’effectue toujours aux risques et aux frais de l’acheteur, à moins qu’il n’en soit expressément stipulé autrement par écrit. L’acheteur donne à BROUWLAND l’autorisation d’agir en qualité d’in-termédiaire entre l’acheteur et les sociétés de transport respectives (La Poste, un service des colis postaux, etc.). En de livraison de marchandises détériorées, le client doit toujours formuler des réserves sur le document de transport. Toutes les éventuelles plaintes relatives aux livraisons ne sont valables que si elles sont communiquées par écrit dans les 48 heures de la livraison. La responsabilité du vendeur est en toute hypothèse limitée au remplacement des marchandises détériorées ou à l’inscription au crédit du prix des marchandises. Les délais de livraison indiqués sur nos offres et nos confi rmations de commande ne sont donnés qu’à titre indicatif. Les éventuels retards ne peuvent entraîner ni une annulation totale ou partielle de la commande, ni des dommages et intérêts. Les plaintes relatives à la facturation ne sont valables qu’à la condition d’être notifi ées par écrit dans les 48 heures de la facturation. Le paiement des mar-chandises s’effectue net au comptant lors de la livraison, sans déduction de la moindre remise, à moins qu’il n’en soit indiqué autrement. En cas de non-paie-ment dans le délai stipulé, un intérêt moratoire égal à l’intérêt commercial légal, majoré de 4 %, sera automatiquement et sans mise en demeure dû sur le total de toutes les factures en suspens et ce, jusqu’à leur paiement complet. En outre, en cas de non-paiement, des dommages et intérêts s’élevant à 10 % du montant total de toutes les factures en suspens, avec un minimum de € 60 par facture, seront exigibles et ce, en application de l’article 1226 du Code Civil. Toutes les marchandises demeurent la propriété du vendeur jusqu’au paiement intégral des factures. Elles peuvent être de tout temps récupérées en cas de défaut de paiement. Les réparations sous garantie et/ou les remplacements en cas de vices cachés et de vices de fabrication s’effectuent toujours départ usine Beverlo. En cas de réparations sur place, les frais de transport et/ou de déplacement seront comptabilisés. En cas de litige, seuls les tribunaux du ressort de Hasselt seront compétents et le droit belge trouvera à s’appliquer.

Allgemeine VerkaufsbedingungenAlle unsere Lieferungen unterliegen immer unseren allgemeinen Verkaufsbe-dingungen. Auf all unsere Handlungen ist nur das belgische Gesetz anwendbar. Durch Aufgabe seiner Bestellung erklärt sich der Käufer unwiderrufl ich mit diesen Bedingungen einverstanden. Diese Bedingungen haben immer Vorrang vor den eventuellen Ankaufsbedingungen des Kunden. In unseren Preislisten angegebene Preise sind nur am Ausgabedatum gültig und können jederzeit ohne vorhergehende Mitteilung geändert werden. Jeder Versand erfolgt stets auf Ri-siko und Kosten des Käufers, es sei denn, dass ausdrücklich und schriftlich etwas Anderslautendes vereinbart wurde. Der Käufer erlaubt BROUWLAND als Vermittler zwischen dem Käufer und der jeweiligen Transportgesellschaft (Post, Paketservice usw.) aufzutreten. Bei beschädigter Lieferung muss der Kunde immer auf dem Transportdokument Angabe machen. Eventuelle Re-klamationen zu Lieferungen sind nur gültig, wenn sie innerhalb von 48 Stun-den nach Lieferung schriftlich mitgeteilt werden. Die Haftung des Verkäufers ist in jedem Fall auf den Tausch der beschädigten Waren oder die Gutschrift des Preises der Waren beschränkt. In unseren Angeboten und Auftragsbestäti-gungen angegebene Lieferzeiten sind richtungsweisend. Eventuelle Verzöge-rungen geben weder Anlass zu teilweiser oder vollständiger Annullierung der Bestellung noch zu irgendeinem Schadenersatz. Eventuelle Reklamationen zur Rechnungslegung sind nur gültig, wenn sie innerhalb von 48 Stunden nach Rechnungslegung schriftlich mitgeteilt werden. Bezahlung der Waren erfolgt netto und bar, bei Lieferung und ohne Abzug irgendwelcher Preisnachlässe, außer wenn etwas Anderslautendes vereinbart wurde. Bei Nichtbezahlung in-nerhalb der vereinbarten Frist werden automatisch und ohne Inverzugsetzung Verzugszinsen in Höhe der gesetzlichen kommerziellen Zinsen zuzüglich 4% auf den Gesamtbetrag aller offenstehenden Rechnungen fällig und zwar bis zur vollständigen Bezahlung. Darüber hinaus wird bei Nichtbezahlung einen Schadenersatz von 10 % des Gesamtbetrags aller offenstehenden Rechnungen - mindestens jedoch 60 € pro Rechnung – fällig und zwar unter Anwendung von Artikel 1226 des Bürgerlichen Gesetzbuchs. Alle Waren bleiben bis zur voll-ständigen Bezahlung der Rechnungen Eigentum des Verkäufers. Sie können bei Nichtzahlung jederzeit zurückgeholt werden. Garantiereparaturen und/oder -auswechslungen bei verborgenen Mängeln und Herstellungsfehlern erfolgen immer ab Fabrik Beverlo. Bei Reparaturen vor Ort werden Reise- und/oder Transportkosten berechnet. Im Fall von Streitigkeiten sind nur die Gerichte des Rechtsgebiets Hasselt zuständig und ist das belgische Recht anwendbar.

Art.no. Description Page

001. Wine yeast, malolactic fermentation

1-4

002. Yeast nutrients 5003. Acids, deacidifiers, enzymes 6-9004. Additives for wine - beer - juice,

cleaning and stabilising products10-12

005. Clarifiers 13-15006. Taste- and colour- correcting

products16-18

007. Sugars 19010. Airlocks 20011. Rubber bungs, rubber caps 20-21012. Corks, champagne cages, cham-

pagne corks, crown caps, conic corks

22-25

013. Density measurement, acidity measurement, pH-measurement,alcoholmeters, scales, thermometers

26-31

014. Lab-research, distilling, Lab material

32-34

015. Fruit presses, fruit crushers, pasteurisers, small fruit processing

35-45

016. Warming plates 45017. Demijohns, plastic tubs, wooden

casks, stainless steel tanks, fermentation tanks, bottles, bottle accessories

46-55

018. Siphons, siphon taps, tubes, bottle fillers, wine and beer pumps, bottling equipment

56-64

019. Filtering equipment 65-67020. Corkers, crown cappers,

screwcap capsulers, uncorkers68-71

021. Bottle brushes, rinsing equip-ment, bottle drainers

72-75

023. Beginners kits concentrates and extracts

76

025. Wine cellar accessories, bottle accessories

77-82

026. Caps and accessories 83-84027. Labels, labelers 84-85028. Books on winemaking and

grape-growing86-88

Art.no. Description Page

050. Beer yeast 90-93051. Malts, flakes, maltmills 94-97052. Malt extracts 98053. Hops, hop pellets,

hop products99-100

055. Brewing adjuncts 101-102056. Beer kits, malt kits 103-107057. Equipment kits, brewing kettles,

gas burners, lautering/rinsing wort chilling, wort aeration

108-115

058. Soda-kegs, beer kegs and accessories

116-119

059. Measuring equipment for beer 110-122061. Books on beer 123-124

080. Liqueur extracts, liqueur herbs, liqueur making

126-130

085. Books on liqueur making 131

090. Equipment for dairying 134-137091. Products for dairying 138-139092. Measuring equipment for dairy 140094. Books on dairy 141

100. Rumpots 128102. Sauerkraut making 146114. Pasta making 144-145120. Drying herbs 147122. Vinegar making 149123. Germs and seeds, canning 148-152124. Kombucha and related products 153-154125. Tea and accessories 154-155132. Books on herbs 154150. Herbs and spices 156

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