From antiquity to modernity: a story with bubbles and challenges
Since time immemorial, humanity has been fascinated by the art of transforming water and barley into more than a simple drink; The beer. However, keeping her fresh and in good condition throughout the year was always a challenge, especially in times when heat seemed more enemy than ally. For centuries, the brewers juggled with rudimentary techniques, facing prohibitions and limitations that stopped their creativity.
Regulations and opportunities: the scenario prior to innovation
In regions such as Bavaria, the laws of 1553 prohibited manufacturing beer in the warm months, fearing that high temperatures would alter the fermentation process and spoil the drink. These mandates not only restricted production, but also more expected the possibility of experimentation and growth for small brewers. The opening in 1850 to production throughout the year was a breath of fresh air, but there was still an important obstacle: conserving beer in adequate conditions during the burning summer.
A genius in the shadow: the story of Carl von Linde
Born in 1842 in a small Austrian town, Carl von Linde was a passionate young man to understand how thermal processes and gase transformation worked. His curiosity and talent led him to study in Munich, where from early he showed a predilection for thermodynamics, that field that analyzes how heat was transferred and how it could be used to improve everyday life.
The birth of a revolutionary idea
Already in the seventies of the nineteenth century, Linde began to explore methods to refrigerate artificially, working with compressed gases and expansion cycles. Its greatest contribution was to adopt ammonia as a refrigerant agent: an efficient, safe and capable of absorbing heat with remarkable efficiency. The key was its design of a compression-expansion cycle that would revolutionize the conservation of food and drinks.
Your path to excellence: innovation and alliances
As of 1871, Linde’s collaborations with important breweries in Munich – as Dreher and Spase – marked the beginning of an era where cooling would cease to be a limitation and would become a competitive advantage. The first ammonia cooling machine was installed in 1873, in the Sparen brewery. Although it did not work perfectly, each test and improvement led to the creation of a more efficient system, patented in 1876.
Transforming the beer industry with intelligent cold
Linde’s innovation not only served to keep fresh beers in ideal conditions, but also opened a world of possibilities for international transport and expansion. Technologies such as cooling pipes installed in the roofs of the wineries transformed the beer logistics and allowed Lager and other varieties to reach markets to thousands of kilometers away without losing their character or quality.
Legacy that transcends beers: the trace of a visionary
Carl von Linde left a heritage that goes far beyond cold and bubbly beers. His invention in refrigeration laid the foundations for advances in food, medicine, and industrial technology. The company that founded in 1879, initially focused on ice machines, became a global giant of industrial gases and cooling solutions that today operates in more than 100 countries, taking its legacy to new generations and sectors.
What began as a solution to a practical problem, ended up transforming an entire industry and leading to a more varied, safe and accessible beer culture throughout the world. It is a reminder of how a spark of ingenuity can change the way we enjoy our favorite drinks and how innovation sometimes arises in less expected places and moments.
