Zaragoza, Algete (near Madrid), Valencia and Cordoba are the sites of the El Aguila's four breweries. Carlos Perez is brewery manager of the brewery in Cordoba. With justified pride he tells that an HTB employee described his brewery's beer as the champagne of Aguila. Enough land Personnel HEINEKEN INTERNATIONAL MAGAZINE NR24 PAGE 7 El Aguila in Cordoba: top-class beer sonnel numbers can vary widely: in the winter period Carlos Perez has just under 300 employees, but their numbers swell to some 360 in the summer. The three-shift opera tion throughout the year is raised to fully continuous shiftwork in the summer. The personnel at the Cordoba brewery have been confronted time and again in recent years with bre wery modernisation projects and the replacement of outdated equip ment. Three years ago a new bott ling line was installed for 20-cl and 30-cl bottles, followed a year later by the construction of new apollo tanks for storage and fermentation. Recently the final work was done on the installation of a new keg line (50% of all production is draught beer) and two new washers were built. HTB packaging technologist Jaap Bast has been posted to Cor doba for six months to assist with the installation of the new equip ment. Over the next three years a num ber of further extension and repla cement projects are planned. The installation of a new filtration sys tem, a new pasteuriser, four extra apollo tanks and labelling machines will ensure that the El Aguila brewery in Cordoba will continue to be the scene of busy (re-)building work in the years ahead. The new keg line is meanwhile fully operational. Final adjustments were still taking place when this photo was taken. In the 1920s a brewery called La Mezquita started operating in the centre of Cordoba. The brewery was named after the mosque which towers over the city centre. In the middle of this mosque (the clearest evidence of the Arab influence in Southern Spain) a Christian cathe dral was built. Today the unusual building of La Mezquita is a major tourist attraction. On 6 July 1940 the brewery La Mezquita was acquired by El Aguila which reached the conclu sion in the mid-1950s that the required expansion of the brewery was absolutely impossible in the city centre. The management of El Aguila first bought a large area of land (165 hectares) in one of Cordoba's three industrial estates. Then the brewery was built. In 1964 the bre wery officially came on stream. Initially its capacity was modest: 150,000 hectolitres. Meanwhile the output has already climbed to 700,000 hectolitres and, according to Mr Perez, production capacity can easily be expanded further without major extension work. If an extension of the brewery proves necessary in future, then there's no need to be cramped for space. "Land enough!" explains Mr Perez with a smile. Left to righttechnologist Carlos Gomez, Esther Cabrera, brewery manager Carlos Perez and HTB specialist Jaap Bast. At the present moment the bre wery in Cordoba produces only Aguila lager and Aguila Reserva in bottles. For draught sales Aguila lager and Adlerbrau are brewed. On average, some 330 employees work at the brewery. These are only the people employed in production and production administration. Employees of the sales department are not included in this figure. Per- The apollo tanks which have been in use for two years. A further four are The new bottle washer. It takes several weeks to assemble this enormous planned by 1992. machine.

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Heineken International Magazine | 1990 | | pagina 7