Page 15 - Hafen Hamburg Magazin

A system-controlled container terminal with capacity for around 200 40-ft containers has been built to handle rail shipments. To meet all the sector’s handling and freight safety requirements, optimised open-side containers were developed especially for the drinks industry. From a first train with twelve container freight cars in 2005, volume has meanwhile been boosted to almost one block train per day. These leave the brewery for destina- tions that include Hamburg, Munich and Berlin. In addi- tion, since 2017 the brewery has used its own emis- sions-free electric locomotive for shunting on its site.
ALSO THERE FOR SHIPPERS FROM THE REGION
More and more freight goes by rail. Quite apart from the brewery’s own freight shipments, it has proved com- mercially possible to extend the rail system by a han- dling terminal for seaport-hinterland services and make this accessible to various shippers in the region. “With our freight trains, since 2005 we have been able to save around 84,000 tons of greenhouse gases,” says Ulrich Brendel, Warsteiner Brewery’s Technical Director. Last year alone, we shifted over 14,000 truck tours from road
Warsteiner Brewery
Warsteiner Brewery is among Germany’s largest privately- owned breweries. Founded in 1753, it is a family firm in its ninth generation. Warsteiner Group also comprises Herforder Brewery, Frankenheim Brewery, Paderborner Brewery, as well as a holding in König Ludwig Schlossbrauerei Kaltenborn. Warsteiner now actively markets its products in over 50 countries of the world.
to rail, making a significant contribution to environmen- tal protection and traffic reduction.”
The family-run firm is sticking to the rail services despite tough operating parameters. Warsteiner hopes for more support from politicians for firms that follow their exam- ple. “Greater investments in rail infrastructure, as well as incentives plus start-up aid for companies that are motivated, would help. Since such projects do not pay off immediately, improved basic conditions need to be created,” says Brendel. ■
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Port of Hamburg Magazine | June 2020 | 15
PORT OF TASTE ■