On the left the 1500 hl brewhouse, on the right the 1000 hl brewhouse.Normally the brewery is in production 24/7, but because of the long weekend, the brewery was not brewing, so the brewer took the opportunity to CIP both brew houses (CIP = Clean In Place, meaning that the installation is cleaned automatically, without disassembly) and had time to give the presentation. The size of the brewery is enormous. There are two “brewhouses”. One of 1000 hl and one of 1500 hl, placed parallel to each other. Brewing is a continuous process in this brewery. Every 2 hours a brew is completed and a new one is started. This means every 2 hours this brewery produces 2500 hl. I am a volunteer brewing assistant in one of the largest micro craft breweries in my country. When in full production, we can make between 2000 hl and 2500 hl a year. This brewery produces per day 12 times our maximal year production. Wow!
The first kettle (left) is for making rice ready for mashing, 2nd kettle is for the mash, 3rd is the big brewing kettle, next the whirlpool and the last one is for the filtered and cooled young beer.For me the most interesting thing to see, is that this enormous brewery just works like my little home brew installation and the brewery where I work. Well, almost. I noticed a huge extra kettle placed before the mashing kettle. I learned this was an extra kettle to prepare rice, as Leo Beer is not only brew with malts, but also with rice. This gives the beer a richer flavor and a dryer mouth feel, perfectly for drinking a few bottles at a hot day (note that while I was in Thailand, it was around 35ºC every day). In comparison, Singha lager, which is brewed in two other breweries, is a 100% barley malt beer. Of course I couldn’t resist to ask what kind of hops are used. I noticed this was a bit uneasy question. Only a few people of the Boon Rawd breweries know what kind of hops are used. Actually the hops are brought in the brewery in unmarked bags or bags with the stickers removed.
After viewing the brew houses, we went to an over 2000 meter long hall, which connects all parts of the brewery facilities together. This is the place where normal visitors only can see the brewery. Next to the brewhouse. From a glass wall we can look into the laboratory. Although the brewery wasn’t in production, several analysts were still working at the lab. Quality control is needed 24 hours a day. We also pass a hall where water is purified for brewing, before we reach the enormous bottling hall and warehouse. Although the brewing houses were not in production, still one canning unit was still working. When walking back to the brewhouses, I noticed a funny sign “No Taking Pictures”. Although I had taken quite some photo’s, I respect the company secrets and place only the more general photo’s of the brewery.
The fermentation- and storage tanks outside the brewery.
Kind of girly office.
These are the rice storage tanks. Th much larger barley malt tanks are on th eright (not on this photo, but you cn see them in the first photo of the brewery, where we were still on the highway).Outside, on the other side of the hall, there is a huge tank park with 52 fermentation tanks, 20 storage tanks and 10 Bright Beer (lagering) tanks, which are all cooled, as Leo is a cold fermentation beer (lager).
Thai people are not tall. I can't impossible walk under this construction.
After my late lunch, I decided to walk down the road, under the railroad, so I could take the Bangkok Skytrain back to the hotel. I should have done this earlier. I first had to struggle with the ticket mechanism, but if I knew there were also cheap day tickets, I should have travelled a lot more (reminder to myself If I might visit Bangkok again). First I could not resist to take photo’s and movies of the trains entering the station. You didn’t have to wait long, as the frequency of trains was about a train every 5 minutes. You might maybe not know, but as a child I was crazy about trains and I still like to travel by train. I had only walked the distance of two stations. The station in-between where I got on the train and my hotel was called Nana, which I find amusing. When I grew up, I lived in a street, where I had a friend called Nana. We had a big future before us. I would become a train driver, she would become a nurse, we would get married and have 4 children. Until I was about 15 years old and was going to Paris. So I told her and she replied: “Oh, that’s so cool. What language do they speak in Paris?”.
Like the label of the bottle, this custom G-Shock is white with red accents and with a nice sparkling bubbles pattern on the straps. It’s a very nice striking combination. I actually do not know who made this custom G-Shock. Maybe this article will change that over time, but it comes with a nice cubic box with an insert to present the G-Shock properly. The base model for this custom is highly probable the white/red DW-6900SC-7 from the `”Crazy Colors: Metallic Stars” collection of July 2013.