The making of craft brewery is an amazing biochemical process. The malted barley is crushed and fed into a mash tun, then into lauter tun where water is added at specific temperature. This mixture of crushed malt and water is called mash. Once complete, the mash is lautered and then transferred to a sterilized brew kettle, in which the wort is then boiled, concentrated and hops are added for flavor and aroma. So the effective way to maintain stable temperature during the process is utilize glycol chillers.
After boiling process, hop material and protein sediments are removed in the whirlpool process. The wort is then cooled down to a temperature for fermentation, usually firstly cooled by plate heat exchanger and secondly cooled by chilled water supplied by glycol brewery chillers.