Brauerpech

Als Brauerpech bezeichnet man die gelblichbraune, geschmacksneutrale und geruchsfreie Masse aus Erdfarben, Harzölen, Kolophonium, Pech und Paraffinen, die in der Brauerei zum Abdichten von Holzfässern verwendet wird. Da der Kontakt mit Eichenholz den Geschmack von Bier beeinträchtigt, werden Bierfässer aus Eiche innen mit Brauerpech überzogen.

Das beste Brauerpech wurde im 19. Jahrhundert aus reinem Fichtenharz der Gemeinen Fichte des sächsischen Vogtlandes gewonnen, welches selbst bis nach Dänemark und Schweden exportiert wurde.

Table of contents

Weblinks

  • Fresenius Journal of Analytical Chemistry: Zur Untersuchung von Brauerpech.

Literatur

  • Friedrich Böckmann, Georg Lunge: Chemisch-technische Untersuchungsmethoden. 3. Band, 4. Auflage, Springer 1900, ISBN 978-3-662-37508-2, S. 555 f.
  • Dr. Otto Lange: Chemisch-Technische Vorschriften. 3. Band, Springer, 1923, ISBN 978-3-662-31453-1, S. 99 ff.

Einzelnachweise

  1. [1]
    Brockhaus Konversations-Lexikon. Band 12, 1894, S. 975.
This article is based on the article Brauerpech from the free encyclopedia Wikipedia and is licensed under the GNU Free Documentation License. A list of authors is available on Wikipedia.

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