Brauerei Forum International Edition November 2015

Brauerei Forum

Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners

Inter natio nal E dit

 VLB optimises its organisational structure  News from international VLB members  Current research projects 

Successful VLB events in South-East Asia and Brazil

ion II /2015

www.brauerei-forum.de

No 11 – International VLB Edition II/2015 | 9 November 2015 | ISSN 0179-2466

Published by Versuchs- und Lehranstalt für Brauerei in Berlin

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Content

 VLB Berlin Inside 4

VLB optimises its organisational structure

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Structure of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

 VLB Member Affairs 8

First Chinese brewery becomes VLB member

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Khmer Brewery expands its capacity

4 Internal optimization goes one step further: Since October numerous analytical activities have been reorganized to form the new Research Institute for Spirits, Analysis Technology and Sensory Analysis as well as the Research Institute for Instrumental Methods in Beer and Beverage Analysis

10 Thailand’s Boon Rawd Brewery expands its brewing capacity in Banglen

 Research & Development 12 Technology: Possibilities of the further use of PVPP regeneration caustic for CIP applications

12 Recycling and sustainability are some of the most current topics obtaining more and more attention every day. At the VLB Berlin a new approach to reuse a classical brewery waste product is being investigated with highly promising results

15 Technology: The art of mixing

 Training & Events 16 Brewing Conference Bangkok 2015: Successful brewers´ summit in South-East Asia 18 VLB Brewery Symposium in Brazil with excellent resonance

20 18

20 Certified Brewmaster Course 2015 reaches its successful conclusion 24 Brewmaster Course for Vietnamese brewery group SABECO finished 27 Micro Malting in Practice – A new workshop offered by the VLB

 Misc

The 6th Ibero-American VLB Brewery Symposium took place in Brazil from 21 to 23 September 2015. Despite difficult general economic conditions, the mood among the 240 participants from 15 countries was very good

27 Imprint 28 VLB international events 2015/2016



editor@brauerei-forum.de  www.brauerei-forum.de Cover: Hop crop at VLB´s hops garden Photo: Dieter Prokein

24 A Brewmaster Course specially designed for the Vietnamese SABECO Group successfully came to an end in Berlin on 5 June 2015. The Course was split into two modules each of which took place half in Vietnam and in Berlin

Brauerei Forum – VLB International November 2015

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VLB inside

VLB optimises its organisational structure In the middle of this year, two departments were restructured and amalgamated to form the Research Institute for Biotechnology and Water. The process of internal optimization has now been taken one step further. Since October 1st numerous analytical activities have been reorganized to form the new Research Institute for Spirits, Analysis Technology and Sensory Analysis as well as the Research Institute for Instrumental Methods in Beer and Beverage Analysis.

The basic idea was to concentrate the cereals and malt analyses in the Research Institute for Raw Materials. Beer and beverage analyses were exclusively carried out in the Central Laboratory and special analytical topics were dealt with by the Research Institute for Special Analyses. On account of its special position, the Laboratory for Packaging Testing remained in the domain of the current Research Institute for Beer and Beverage Production as was also the case for the Biological Laboratory. The analytical laboratory in Cologne was discontinued by the VLB in 2006 and taken over by the local staff members.

With these measures the previously duplicated ranges of analyses on offer were eliminated and the internal processes streamlined.

Existing competencies extended to related business sectors One particular feature of the successful development of the VLB in recent years is, among others, the progressively wider spectrum of available services as well as the significant increase in research activities across all sectors.

Commercial contract analyses in the

Photo: oh

(oh) For a service-oriented organisation such as the VLB Berlin, it is vital that established structures are regularly scrutinised and that they are able to respond to new challenges. Thus the aim of the current restructuring measures is to adapt the internal VLB structures to match the requirements of their members and customers, particularly in view of the impending relocation, in the middle of next year, to the new VLB education and training centre.

The development and implementation of a wide range of chemical-technical, microbiological and physical-technical analyses in the fields of raw materials, beer, spirits and non-alcoholic beverages have always belonged to the core competencies of the VLB Berlin.

Many of these fields of activity were previously located in the historically evolved structures of the VLB and in the associated disciplines of the TU Berlin. In the course of the years this led to numerous duplications of offers which were not always conducive to work efficiency. In the 2000s the first step was taken to reorganise the whole range of analyses available at the VLB.

segments of spirits and beverages have grown in this way. The cooperation with the DLG in connection with their quality competitions for beer, fruit juices, spirits and water has also developed very positively. The increasingly wider range of service activities is often a source of ideas for the development of new analytical methods and equipment. This was altogether a very encouraging trend but one which occasionally necessitated improvements in the area of internal working procedures. On top of which, in 2009, approval was received for the funded project “Construction of the VLB Training Centre at Seestrasse 13” which also included an extended focus of the VLB in the direction of biotechnology.

In the course of the extensive planning for the new building, the opportunity was available to re-examine the internal procedures within the VLB and scrutinise them with regards to the future organisation. The results led to the conclusion that the existing structures of the research institutes and departments left room for improvements.

Research Institute for Biotechnology and Water After consultation with the Administrative Board of the VLB, a number of proposals were implemented this year. Thus, in May, the Research Institute for Biotechnology and Water (FIBW) became operational. This new institute under the leadership of Dr. Ing. Katrin Schreiber combined the two previously separate research institutes: those for Special Microbiology (formerly Prof. Stahl) and for Water and Waste Water (Dr. Ahrens). This new unit should strengthen the activities of the VLB in the field of applied biotechnology. For this purpose the institute is subdivided into two subject areas: Construction work continues on the new VLB education and training centre in Berlin (20th October 2015): The VLB is not just renewing itself spatially and with regard to its capacities but is also using the opportunity of this modernisation step to optimise its internal structures.

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Brauerei Forum – VLB International November 2015

VLB inside “Bioprocess Engineering and Applied Microbiology” and “Water Quality, Management and Technology” headed respectively by Dr. Martin Senz and Dr. Alfons Ahrens. The new institute has a total of 15 male and female staff of which 13 have a doctorate or are university graduates.

In the next step at the beginning of October, two analytical areas of the VLB were restructured.

Research Institute for Instrumental Methods in Beer and Beverage Analysis From the 1st October 2015, the new VLB Research Institute for Instrumental Methods in Beer and Beverage Analysis (FIBGA) under the overall leadership of Dr. Nils Rettberg combined the existing Research Institute for Special Analyses and the Central Laboratory.

As in the past, the commercial beer and beverage analysis will be carried out in the Central Laboratory of the VLB. The emphasis there is on the rapid and reliable processing of external and internal samples. The work will be carried out within the framework of the accreditation according to DIN EN ISO/ IEC 17025:2005. The sixteen members of staff in this area are under the direct leadership of Dr. Nils Rettberg.

Special analyses are the second field of activity of the new research institute.

Special analytical problems will be addressed and processed. The focus here is on the development and application of high-performance chromatographic methods especially for the analysis of residues and flavours.

In these thematic areas, the analytical research and development will be pursued throughout the production processes for beer and beverages.

The team has eight members and is headed by the food chemists Dr. Sarah Thörner and Julie Zech.

Although both areas are organized separately within the FIBGA, in future the commercial routine analysis (Central Laboratory), research and method development (Special Analyses) should work closely linked.

With this combination the extensive range of analytical services in the fields of beer and beverages will be constantly expanded at the VLB. Research Institute for Spirits, Analysis Technology and Sensory Analysis Also on the 1st October, the VLB Research Institute for Spirits, Analysis Technology and Sensory Analysis was founded under the leadership of Dr. Diedrich Harms. The declared aim was to extend further the competen-

cies of the VLB into related business.

Thus the existing range of services for spirits manufacturers and distillers should be expanded. The services on offer on the market in previous years under the label “IfGB” have been successful and in good demand and should now be strategically developed further.

Similarly, wine-based drinks such as cider, fruit wines or mixed beverages

should receive more attention in future also with respect to the research and development of new analytical techniques. This research institute currently has a staff of fourteen.

Dr. Diedrich Harms, who is an official expert for control tests in accordance with Article 43 of the LFGB, remains as key-account manager and, alongside the institute management, is responsible for the field of sensory analysis.

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Brauerei Forum – VLB International November 2015

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VLB inside

Structure of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Members Voting Members

Nonvoting Members („Supporting Members“)

a) Breweries/Brewing Groups and Beverage Producer b) Maltings

all natural and legal persons and entities of the economy, the state and science annually

General Meeting elects (every 4 years)

Business Management Committee Chairman: Gerhard Theis

Technical Scientific Committee Chairman: Ulrich Rust

1 Seat

President Dr. Mike Eberle

elects

1 Seat

Administrative Board appoints (up to 5 years)

Managing Director Dr.-Ing. Josef Fontaine Office / Member care Marion Preißler

Research Institute for Beer and Beverage Production (FIBGP) Dr.-Ing. Roland Pahl2

Research Institute for Raw Materials (FIR) Prof. Dr. Frank Rath1

Fields of work:

Fields of work:

Production Technology Dr.-Ing. Roland Pahl2 Brewing Technology/ Deputy Head of Institute Dr.-Ing. Deniz Bilge Pilot Brewery Dipl.-Braumeister Kurt Marshall Filling and Packaging Technology Dr.-Ing. Georg Wenk 2 Sustainability Dipl.-Ing. Mick Holewa Beverage Technology (non beer) Dipl.-Ing. Ruslan Hofmann Testing Laboratory for Packaging3 Dipl.-Ing. Ingrid Weber Biological Laboratory3 Dr. Johannes Hinrichs Project Laboratory Patricia Diniz, M.Sc.

Analytical Laboratory Dipl.-Ing. Gustav Creydt Pilot Malting3 Dipl.-Ing. Thomas Wolter Variety Identification3 Dipl.-Braumeister Markus Wildegans DNA Technology Dipl.-Ing. Anja Staschok-Holick Special Analysis Henrike Vorwerk, staatl. geprüf. Lebensmittelchemikerin

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Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg2 Fields of work:

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Central Laboratory3 Dr.-Ing. Nils Rettberg2 Special Analysis Flavour Analysis: Dr. Sarah Thörner Residues/Contaminations: Staatl. gepr. Lebensmittelchemikerin, Dipl.-LMC Julie Zech

Departments Head of Finance / Accounting Diplom-Kauffrau (FH) Manuela Hauffe

PR- and Publishing Department Dipl.-Ing. Olaf Hendel

Lorberg Library Michaela Knör

Further Education/Event Management4 Dipl.-Ing. Norbert Heyer

Brauerei Forum – VLB International November 2015

VLB inside This includes the coordination of all DLG sensory analyses carried out at the VLB, ranging from beer and spirits to non-alcoholic drinks and water. On top of this, new models such as e.g. the DLG character descriptions should be compiled. The aim is to develop the sensorial competence of the whole of the VLB, to improve the performance of the various panels for sensory analysis and to optimise the QS standards.

The management of the spirits analysis, which has been incorporated into the VLB since 2003, will continue to be in the hands of Dr. Rolf Hardt and his deputy, food chemist Johannes Fuchs.

This field of activity includes not only the total DLG analysis but also the contract analysis work for numerous large and medium sized spirits manufacturers. Furthermore, both food chemists support and implement the current and future research projects in the spirits sector.

The courses and conferences for spirit producers and distillers, which have been successfully held under the label “IfGB” for many years, will continue through the FISAS and will be organ-

ised and extended under the leadership of Wiebke Künnemann M.A.. In the process, new target groups should be addressed such as traders, caterers and food controllers as well as the producers of analytical equipment.

Guido Offer, a longstanding staff member of the Central Laboratory, is in charge of the special field of analysis technology. He is responsible for the research, development and training of innovative analysis technologies, laboratory automation techniques, labon-a-chip, and chemical and biological sensing devices for the beverage industry. He should also continue to maintain and deepen his cooperation with the apparatus manufacturers.

Well equipped for the years to come On the whole, after the internal restructuring, the VLB Berlin see itself well equipped for the challenges in the years to come: “We are confident that, with this reorganisation, we have

built the correct teams”, says the VLB Managing Director Dr. Josef Fontaine.

“Thus, in combination with our other departments, we are excellently positioned for the future.”

The next major step is the integration of the new endowed chair for brewing science at the TU Berlin. In future, an additional endowed professorship for brewing science should be established at the TU Berlin alongside the existing chair for brewing science. “We are currently in close consultation with the University and are confident that the tendering for this new position will start soon”, says Fontaine.

Closely linked to the endowed professorship is also the installation at the TU Berlin of a new practically orientated degree course in brewing technology, similar to the discontinued brew-technical course.

Discussions with the executive committee and with the relevant faculty III of the TU Berlin are already in progress.

www.vlb-berlin.org currently 146 staff

Research Institute for Spirits, Analytical Technology and Sensory Analysis (FISAS) Dr. Diedrich Harms Fields of work: Analysis of Spirits Dr. Rolf Hardt Sensory Analysis3 Dr. Diedrich Harms Event Management Spirits (IfGB)4 Wiebke Künnemann, M.A. Analytical Technology Guido Offer 3

Quality Management Representative Katherina Baron

VLB-LaboTech GmbH Dr.-Ing. Josef Fontaine

Research Institute for Biotechnology and Water (FIBW) Dr.-Ing. Katrin Schreiber

Research Institute for Management and Beverage Logistics (FIM) Dipl.-Ing. Norbert Heyer

Departments:

Fields of work:

Water Quality, Management and Technology3 Dr. Alfons Ahrens2 Bioprocess Technology and applied Microbiology3 Dr. Martin Senz5

Beverage Logistics, Load Safety Dipl.-Ing. Norbert Heyer Research RFID, Supply Chain Sensor Check Dipl.-Ing. Ingo Pankoke Truck FIN Database Dipl.-Ing. Alexander Scharlach

Executive Departments New construction project Dipl.-Ing. Michael Sack Research Coordination Gerhard Andreas Schreiber Information Technology Dipl.-Ing. Frank Pukownick

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Honorary professorship Technical University Berlin (TU)

2

Lectureship TU Berlin

3

Accredited Laboratory DIN EN ISO/IEC 17025

4

Certified according to AZAV (further education)

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Lectureship Beuth-Hochschule Berlin

Brauerei Forum – VLB International November 2015

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VLB Member Affairs

First Chinese brewery becomes VLB member With the Liaoning Tianhu Brewery Co. VLB Berlin has been able to attract its first member brewery in China. The privately owned company currently produces around 1.2 million hectoliters beer and is located in Fushun in northeast China. (oh) With an annual production of about 500 million hectoliters of beer, China has been leading the world rankings for many years by a wide margin. A development also offers a lot of potential for the VLB Berlin.

So, over the past few years, numerous contacts have been established with the Chinese brewing industry, several highly successful brewing conferences have been organized and the China Brew & Beverage trade show has virtually become the mustattend event.

A particular success of these activities was achieved by the VLB this summer: Since July 1, the Tianhu Brewery in Fushun, Liaoning Province, is China’s first brewery member of the VLB Berlin. Founded in 1992, the privately owned company has an annual production volume of around 1.2 million hectoliters of beer and is currently ranked 20th in the brewery listing of China. The company is located approximately 50 km from the metropolis Shenyang in the northeast of the country. Primarily bottom-fermented lager beers are brewed.

German specialty beers are getting popular In order to expand its product portfolio with high-quality German style specialty beers, the management of the Tianhu decided on a visit to Berlin this summer to become a VLB member. At the first consultation and training visit to China in August, the two VLB experts Jan Biering and Roberto Biurrun have already identified several options for process optimization. At the same time they took Photos left: Handing over the VLB membership certificate to Chen Xin (M.), Chairman and General Manager of Tianhu Brewery Co. Ltd., by Jan Biering and Roberto Biurrun (r.), both VLB (l.) above: View of the outer tanks of the brewery right: The brewhouse

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Brauerei Forum – VLB International November 2015

the opportunity to hand over the VLB membership certificate to the chairman and general manager of Tianhu Brewery Co. Ltd., Chen Xin: “We are pleased that we have now become part of the VLB-family”, said Chen Xin at the handover of the act in Liaoning. “We hope that this collaboration brings us many opportunities to improve our production. We also like to introduce authentic locally brewed German specialty beers in our market.”

Photos: Jan Biering

VLB Member Affairs

Khmer Brewery expands its capacity Taken into operation just three years ago and already with an output of 1.5 million hl beer, the Khmer Brewery, located in the Cambodian capital Phnom Penh, is currently extending its brewing capacity. (oh) Cambodia is one of the countries of Southeast Asia, which still have a lot of economic development potential. Decades of civil wars and the reign of terror of the Khmer Rouge in the 1970s had brought the once flourishing country to the brink of the abyss. Meanwhile, the political and economic situation in the country has improved, so Cambodia is now classified as an emerging market with a large pent-up demand.

The demographics also emphasize this: Half of the approximately 15 million inhabitants of the country are less than 25 years old. Comparable to other dynamic emerging markets, the brewing industry in Cambodia has grown significantly during recent years. According to the market researcher Canadean, the per capita consumption of beer in 2014 accounted to 36 l, the total beer production was 5.5 million hectoliters.

In recent years the beer market was controlled by Carlsberg (Cambrew), Heineken (Cambodia Brewery) and imports – mainly from Thailand and Vietnam.

In 2012, a new player entered the local brewing sector: The Cambodian Chip Mong Group, a family-owned

company that, among other things, has been successful in the fields of building materials (concrete, cement, ceramic and steel) and real estate development, established on the outskirts of the capital Phnom Penh a completely new brewery. Equipped with modern German and European plant technology, the goal of the Khmer Brewery was to stand up with its brand “Cambodia Beer” to the big foreign brewers. The plan of Peter Leang, senior vice president of the Khmer Brewery is working out: The beer production jumped in the first year from zero to 650,000 hectoliters and continued to grow, so that a further expansion was required. Currently the annual output is 1.5 million hectoliters, the further expansion of the brewery is ongoing.

A special feature of the Khmer Brewery is that the total beer production concentrates on a single brand: “Cambodia Beer”, a pale lager that is brewed from barley malt with 25 % rice and sugar syrup. With a share of more than 90 %, the 0.33-liter can, packed in 24 cartons, is the main container. The rest is filled in glass bottles (0.33 and 0.64 l) and in kegs (2 %). A mono-brand strategy, which enables

highly efficient production and logistics processes. This is also reflected in the brewery. This consists of a compact central building, where the tank and silo farm are docked. Also environmental aspects are taken into account: So currently, a third boiler is installed for the usage of biogas from the company’s own wastewater treatment plant. The machine hall and the administration are located in a separate building. Around the spacious brewery grounds there is a lot of fallow land available which is partially used in the course of further expansion.

For the future, the company intends to expand its product portfolio. So there are plans to introduce also special beers brewed by the Khmer Brewery. Moreover, an expansion into the soft drinks segment is in preparation. All in all, ambitious plans. The success of the company and the country’s potential, however, let this appear realistic.

The Khmer Brewery is member of the VLB since 2011.

Photos: Exterior view of the brewery (bottom left) Looking into the brewhouse, which is currently being expanded (bottom right)

Photos: oh

Brauerei Forum – VLB International November 2015

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VLB Member Affairs

Thailand’s Boon Rawd Brewery expands its brewing capacity in Banglen Thailand‘s market leader in beer, the Boon Rawd Brewery, has expanded its brewery in Banglen this year to more than 9 mio hl. In total, the company now has a capacity for the production of 23.5 mio hl beer and soft drinks.

1

(oh) With a per capita consumption of 27 liters of beer and a total annual production of about 22 million hl, Thailand is one of the strongest beer producing countries in Southeast Asia.

Thailand’s clear market leader is the Boon Rawd Brewery. Founded in 1933

by Phraya Bhirom Bhakdi, Boon Rawd holds market share in beer of about 70 % today. They are followed by Thai Beverage and with further distance Asia Pacific Brewery (Heineken) and San Miguel. Meanwhile also the craft beer movement has arrived in Thailand. As a result in Bangkok as well as in other tourists regions craft breweries and brew pubs become more and more popular.

Boon Rawd today operates 3 brewing and 8 bottling plants for water and soft drinks on 9 production sites in Thailand. Their main beer brands are “SINGHA”, “LEO” and “SINGHA LIGHT”.

Located about 60 km north-west of Bangkok, the brewery in Banglen went in operation with a capacity of about 3 million hl in 2009 and was expanded already in 2011. In this plant mainly

the brand “LEO” is produced. Due to the continued success of this beer, a third expansion became necessary, which has been started in 2013. In the new stage of expansion, the brewery with the use of high-gravity method has a maximum brewing capacity of 9.25 million hl. Currently 5.9 mio hl of beer are brewed in this facility. While the brand “SINGHA” is produced very closely according to the German Rein­ heitsgebot, Boon Rawd introduced the lager beer “Leo” in 1998, which is brewed with the addition of rice and maltose syrup.

The brewery in Banglen has 16 malt silos with 1000 t each, 2 silos for special malts and 6 more for rice, each with 650 t capacity. The original brewhouse

by Ziemann with a cast-out quantity of 1000 hl per brew was expanded in 2012 by GEA Brewery Systems. The additional brewing line with an impressively large lautertun (approximately 13 m in diameter) casts 1500 hl each brew. In the current configuration the brewhouse can therefore produce around 30,000 hl wort per day.

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Brauerei Forum – VLB International November 2015

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VLB Member Affairs stage of the brewery in 2012, an extension for further bottling lines and the packed goods storage was required.

Today, a total of 6 filling lines are operated in Banglen, three of them for 630 ml glass bottles and three for 330 ml cans. Thus 2.6 million bottles and 4 million cans can be filled daily. The product quality is monitored in a modern equipped 800 m² laboratory.

With this expanded brewery Boon Rawd Senior Vice President Isara Khaola-iead sees his company well placed to maintain its leading market position in Thailand and expand their presence in neighboring countries.

Look to future success with beer You’ve got what it takes

The Boon Rawd Brewery is member of the VLB since 2007.

The fermentation and maturation takes place in a tank farm with 68 CCVs with a volume of 6000 hl each. In beer filtration the Boon Rawd relied on proven conventional technology. So two kieselguhr filtration lines were installed with a throughput of 850 hl per hour each. For the recovery of beer from the surplus yeast, a membrane filtration is installed.

The entire brewery is housed in an impressive curved hall structure that would fit quite well to a regional airport. Since the hall was already full with the second

Photos: 1 Outside view on the CCV farm of the Banglen Brewery 2 Two kieselguhr lines for the beer filtration 3 The new brew house with a lauter tun with a diameter of 13 m 4 Good-humoured: Narathip Thong-Ngok (Boon Rawd), Sarunyoo Songkram (Boon Rawd), Roland Pahl (VLB Berlin) and Boon Rawd Senior Vice President Isara Khaolaiead at a visit to Banglen after the Brewing Conference Bangkok in June 2015 5 Interiour view on the tank farm with 6600 hl CCVs

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engineering for a better world

Brauerei Forum – VLB1 International GEA_BS_Image_92x240mm_engl_RZ.indd

November 2015

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24.09.15 15:02

Research & Development  Technology

Possibilities of the further use of PVPP regeneration caustic for CIP applications Dipl.-Braumeister Philipp Zeuschner, Dr.-Ing. Deniz Bilge, Dr.-Ing. Roland Pahl, VLB Research Institute for Beer and Beverage Production (FIBGP)

Recycling and sustainability are some of the most current topics obtaining more and more attention every day. The development of strategies to save energy, water and resources in general can be described as a ubiquitous necessity. At the VLB Berlin a new approach to reuse a classical brewery waste product is being investigated with highly promising results.

Dipl.-Braumeister Philipp Zeuschner (FIBGP)

Dr.-Ing. Deniz Bilge (FIBGP)

Dr.-Ing. Roland Pahl (FIBGP)

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In beer stabilization plants that work with regenerable PVPP in a recycling process, hot sodium hydroxide is used to wash out the polyphenols from the PVPP after beer stabilization. In this very effective process the caustic soda turns deep black and is regularly discarded directly after the regeneration.

The caustic looks soiled and on first sight it seems clear not to reuse it for any further applications, especially not for cleaning purposes. However, this discoloration should only be caused by the polyphenols dissolved from the PVPP and thus, theoretically the dirt dispensing capacity should not or only minimally be affected. Hence, breweries could reuse the whole amount of caustic set in for the PVPP regeneration for CIP applications. This would result in less water and caustic consumption, less wastewater, less neutralization chemicals for the wastewater treatment and consequently in a lower CO2 footprint and a more sustainable production. Within the scope of a research project, possibilities of the further use of PVPP regeneration caustic for CIP applications in the brewery are being investigated at the VLB Berlin.

Properties of PVPP regeneration caustic To figure out which effects a possible further application of the caustic soda used for the PVPP regeneration could have, basic parameters such as alkalinity, COD, or total polyphenols were investigated from PVPP caustic samples provided by 5 different German breweries. The range of the measured values can be read as follows: • • • • • •

The most important fact regarding the expected cleaning efficiency is that the caustic after the regeneration process loses nothing of its alkalinity and that the surface tension is comparable to fresh caustic. A considerably high COD and a remarkably higher conductivity compared to fresh NaOH were to be expected due to the high amount of diluted substances, most of all polyphenols. This matches with previous data gathered by Ahrens et al. [1].

It is to be checked if these substances have any impact on cleaning properties or material compatibility.

Laboratory pre-trials To compare the cleaning efficiency of PVPP regeneration caustic with fresh sodium hydroxide on a small scale, stainless steel plates were soiled with brewery typical dirt such as krausen or dried up yeast and then overflowed with the respective cleaning agent, both in a typical concentration of 2 % w/w NaOH. The time for a complete removal of the dirt was taken for a quick evaluation in these first tests. As shown in figure 1 it could be seen quickly that even though looking soiled, the cleaning properties of the PVPP caustic were comparable with the ones of fresh caustic. The quite high standard deviations have to be accepted due to the nature of the soil (i.e. the thickness and persistence of krausen is depend-

NaOH concentration [% w/w]: 1.6 – 2.5 pH value: 12.6 – 13.8 conductivity [mS/cm]: 82 – 122 COD [mg/l]: 5340 – 10177 Total polyphenols [mg/l]: 690 – 4190 Surface tension [mN/m]: 44 – 49

Brauerei Forum – VLB International November 2015

ent on various parameters such as beer style, yeast strain or fermentation performance).

Interactions with brewery relevant material The biggest concerns about a further use of PVPP caustic as cleaning agent should be about the color. Any negative interactions or discolorations of any plant compartments that could get in contact with the caustic have to be excluded. For this purpose stainless steel as the main material for vessels, pipes, etc., NBR, PTFE, PVC and CIIR as important plastics for gaskets and hoses, and also floor tiles were investigated over many weeks regarding these aspects. Therefore the materials were immersed into PVPP caustic by room temperature and weekly checked for optical changes. The results show that even after 8 weeks no persistent discoloration was visible. All staining could be removed easily by rinsing with cold water. Trials for three hours at 80 °C which were also conducted showed the same positive results. The only exception to these observations was an extreme dry up (one week) on plastic materials which lead to stains which could not be removed with water, neither with an acid wash. However, a one week dry up of caustic would depict an extreme case and should not have any practical relevance for a daily

Figure 1: Comparison of PVPP caustic and fresh NaOH in cleaning efficiency on cold block typical dirt – average values and standard deviations, n = 24

Research & Development brewery routine. Also it should be considered that PVPP caustic regularly runs recirculating through the stabilization plant anyway where discolorations are unwanted as well and where no harms to the subsequently following product can be determined.

CIP trials in the VLB pilot plant After excluding any unintended side effects, the cleaning efficiency of PVPP regeneration caustic was investigated in several CIP procedures in open fermentation vessels and CCVs of the 2 hl pilot plant of the VLB Berlin, always in comparison with fresh NaOH in the same condition (i.e. concentration, temperature, additives). Figure 2 shows the average cleaning times for circulation cleaning with and without 2 minutes of pre-rinsing until all visible dirt was removed. It can clearly be seen that there is no significant difference in cleaning performance with both cleaners.

Figure 2: Comparison of PVPP caustic and fresh NaOH in cleaning efficiency in open fermentation vessels and CCVs – average values and standard deviations, n = 18 To evaluate if the PVPP caustic leaves any residues not visibly recognizable, samples of the rinsing water were taken after 1, 2 and 3 minutes, of which COD, pH and conductivity were measured.

The amount of total polyphenols was also exemplary checked from three samples after 2 minutes of rinsing.

The results are shown in figure 3 to 6 where the green bars always refer to fresh water from the rinsing water source. In all of the samples no significant difference in the rinsing behavior between fresh caustic and PVPP caustic can be observed. It can generally be said that after a rinsing time of 2 minutes fresh water quality is reached with both cleaners. The only exceptions are the pH values (figure 5) which are after 3 minutes of rinsing still higher than the ones for fresh water. However, these slightly higher pH values are the

Figure 3: COD values of rinsing water after circulation CIP in open fermentation vessels and CCVs – average values and standard deviations, n = 10

Figure 4: conductivity values of rinsing water after circulation CIP in open fermentation vessels and CCVs – average values and standard deviations, n = 10

Figure 5: pH values of rinsing water after circulation CIP in open fermentation vessels and CCVs – average values and standard deviations, n = 10

same for PVPP caustic and fresh NaOH and thus, no negative influence of the PVPP caustic regarding residues on the tank surface can be determined. The minimally higher concentration of total polyphenols that can be seen in figure 6 should also be not of significance, especially regarding the already high value of the fresh water reference sample.

First industrial trials After the exclusively positive results of the pilot trials PVPP regeneration caustic was implemented into the regular CIP procedures of a mediumsized brewery. The first objects of investigation were dished bottomed fermentation vessels equipped with standard spray balls. Figures 7 to 9 show exemplary pictures of the inside of one vessel after the single cleaning steps.

Figure 6: total polyphenols of rinsing water after circulation CIP in open fermentation vessels and CCVs – average values and standard deviations, n = 3

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Research & Development

Figure 7: fermentation vessel before cleaning

Figure 8: fermentation vessel after 20 minutes of circulation CIP with PVPP caustic

The pictures show that the observations made in the pre-trials and in the pilot plant can be confirmed in an industrial scale. At first sight the PVPP caustic seems itself to soil the tank surface but after a regularly timed rinsing all discoloration and all dirt dispensed in the caustic can be flushed away. The cleaning success is equal to the CIP with fresh NaOH. The brownish scale at the right bottom of all the pictures from the start to the end were identified as beer stone and are not related to the PVPP caustic. Investigations of the rinsing waters of which the results can be seen in figure 10 to 12 (note: green bars refer to fresh water from the rinsing water source) also fit into the previous observations made in the pilot plant. Due to an increased foaming the values for all parameters after 1 minute of rinsing are comparatively high, COD and conductivity were even out of range. However, these high values were equal for PVPP caustic and for fresh NaOH, the same applies for the foaming. After the first minute the clarification of the rinsing water went in both cases quick and reached an acceptable level after 2 minutes of rinsing. Summarized it can be stated that no negative influence of the PVPP caustic concerning the cleaning or rinsing behavior can be determined.

Outlook and conclusion The results of the industrial trials are still to be statistically manifested, but with the data gathered so far it can be said that caustic from the PVPP regeneration could be used for CIP applications in the cold block without limitation and without any prior treatment. Further CIP applications e.g. in the brewhouse are to be investigated in the near future as well as the use of PVPP caustic in the bottle cleaning machine. This should then lead to a clear statement where and how in the whole brewing process PVPP regeneration caustic can be used as a substituent for NaOH as a regular cleaning agent. Massive savings in water, caustic and general chemical consumption and subsequently a more sustainable production would be the result. Technologically, especially in green field breweries, this new approach would be worth consideration.

Literature: [1] Ahrens, A., Geißen, S.-U., „Verbesserung der Recyclingeigenschaften von Brauereiabwasser“, Schlussbericht AiF / IGF N16262 (2012)

Figure 9: fermentation vessel after 3 minutes of rinsing

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Contact Dr.-Ing. Deniz Bilge bilge@vlb-berlin.org

Brauerei Forum – VLB International November 2015

Figure 10: COD values of rinsing water after circulation CIP in dished bottomed fermentation vessels – average values and standard deviations, n = 3

Figure 11: conductivity values of rinsing water after circulation CIP in dished bottomed fermentation vessels – average values and standard deviations, n = 3

Figure 12: pH values of rinsing water after circulation CIP in dished bottomed fermentation vessels – average values and standard deviations, n = 3

Research & Development

The art of mixing Dipl.-Ing. Ruslan Hofmann, VLB Research Institute for Beer and Beverage Production (FIBGP)

Over the last decade the diversity of products and brands that a single beverage producer offers has often been increasing. Many of the innovations are so-called mixed beverages with ingredients that are challenging process equipment as well as quality control.

Homogeneity is a key factor in most applications for beverage production.

The purpose of mixing can usually be divided into different categories: • Homogenization of fluids that are soluble • Suspension of solids • Dispersion (emulsification) of insoluble fluids • Heat transfer The term fluid includes gases. Within the scientific literature several very useful publications are available that describe and evaluate all kinds of mixing processes as well as differentiate the numerous physical properties and details that influence the dynamics of mixing. Within this article attention shall be paid to possible challenges within the production of mixed beverages and their (negative) contribution to the final product shelf-life and appearance.

Processing of mixed beverages When producing mixed beverages, the basic compound, usually water or beer, is mixed with several ingredients that may include sugar, syrup, flavoring ingredients, stabilizers and beverage gases. The mixing process itself may be done as batch process or continuously.

For both applications equipment suppliers offer a broad range of technolImage 1: Phase separation in a flavor ingredient container (Source: Bekkers, A.: Turbidity in Radlers, EBC Symposium, Vienna 2014)

Clear phase separation No phase separation

ogy that may be implemented. Nevertheless, in order to produce a product with the necessary homogeneity and targeted stability certain aspects should be considered and controlled.

The quality of the base product (water, beer, etc.) should fulfill the basic demands to your desired mixing process. In order to limit the formation of organic or inorganic particles, the ion concentration and the resulting possible reactants should be limited. Furthermore, the later mixing with acidifying compounds (e.g. organic acids) may lead to a significant change of the pH value what may possibly lead to a shift in the equilibrium of the calcium oxalate formation or enhanced flocculation of proteins and related complexes.

Choice of ingredients Sugar is supplied in solid form or as high concentrated syrup. Depending on the type of sugar (sucrose, fructose, glucose, etc.), the original compound has to be dissolved in water or may be dosed directly to the product. Especially when a heat treatment is necessary, but also with longer storage times, the molecular state of the sugar may change. For example, sucrose solutions are not stable, and natural hydrolization into fructose and glucose may occur. Due to the accompanying changes in density and sweetening capacity, the necessary dosing and final product sweetness may shift.

For malt or juiced based beverages often syrups are supplied. Next to the base fluid the syrups, extracts etc. are the main ingredient of the later beverage. Especially for continuously running mix processes a highly accurate dosing is important. Depending on the nature of the natural sources the combination of fruit compounds and cereal compounds may lead to formation of insoluble complexes that contribute with an unwanted or uncontrolled turbidity formation. The level and nature of associated pectin, polyphenols, protein, and other organic compounds should be monitored carefully during the initial recipe development.

Other ingredients that are often added to mix beverages may include flavor

essences, acidity regulators or stabilizers. As already mentioned before, the pH value is a key contributor to especially the colloidal stability of a product.

A shift in the pH value of a beverage that is based on fruits or cereals is likely to change the state of dissociation of organic acids or pass isoelectric points of proteins. These factors may change the solubility of the respective organic compounds and lead to flocculation.

Small amount but strong impact Flavor essences or essential oils contribute to a small percentage in terms of their mass, but have a strong impact on the flavor of the product. Due to their molecular nature the solubility of essential oils is limited and often emulsifiers are added to secure a stable product. Nevertheless, a thorough mixing process to disperse the oils in smallest droplets has to be secured. Otherwise a dissolution may happen which is likely to form so-called oil rings. To prevent this process the addition of stabilizers (that may also increase the texture of a beverage) may be useful. Their target usually is to decrease the interfacial tension of two otherwise insoluble fluids. As with all ingredients the purity and the molecular properties of the emulsifiers have strong impact on their efficiency.

The correct choice for the products characteristics should be tested upfront.

As simple as mixing of two or more ingredients may sound at first as complex the matter can get when looked at in detail. And, even an existing and formerly well working recipe may need to be adjusted when the raw material quality changes e.g. due to change of the supplier, growing conditions, or origin.

Image 2: Stable dispersion of turbidity vs. sediment formation in a mixed maltbased beverage

Dipl.-Ing. Ruslan Hofmann (FIBGP)

Contact Dipl.-Ing. Ruslan Hofmann hofmann@vlb-berlin.org

Brauerei Forum – VLB International November 2015

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Training & Events   International InternationalConferences Conferences

Brewing Conference Bangkok 2015: Successful brewers´ summit in South-East Asia A total of around 250 experts and guests from the brewing and beverage industries of South-East Asia met together from 14th to 16th June at the Brewing Conference Bangkok in Thailand. For the third time after 2009 and 2011, the event was organized jointly by the VLB Berlin and the Thailand Beer Industry Guild (TBIG). (oh) Economically speaking, SouthEast Asia remained for a long time in the shadow of China and India. This has changed in recent years. Numerous members of the Association of South-East Asian Nations (ASEAN) such as Thailand, Vietnam, Indonesia or Singapore are well established economically. Others, like Myanmar, Cambodia or Laos, are seen as emerging markets with great potential. This also applies to the brewing and beverage industries. In addition to the usual international brewing companies, several family or state owned brewing groups are to be found in this region. The grassroots trend towards pub breweries and craft beers is also much evident in ASEAN countries. According to the figures presented by the market research company Canadean at the Brewing Conference Bangkok, the beer market in this region has an annual production volume of about 90 million hl. and the tendency is rising. The

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largest beer markets are Vietnam (ca.

40 million hl.), followed by Thailand (18 million hl.) and the Philippines (ca.

15 million hl.).

The VLB Berlin also observed this trend and in 2009, together with the Thailand Beer Industry Guild (TBIG) and with the active support of Boon Rawd Brewery, called into being the Brewing Conference Bangkok. It is a specialist congress set up primarily for technical managers from the brewing and beverage industries.

After “Exploring the Sustainability of the Asia Pacific Brewing Industry” (2009) and “Time to Go Green” (2011), the motto of this year’s conference was “TOM: Total Optimization Management”. The lectures are thus concentrated on the topics of technical and technological possibilities to optimize the efficiency and quality of the production and filling processes in the brewery. Topics included, among others, the use of decanters, high-gravity

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Brauerei Forum – VLB International November 2015

procedures, the processing of rice and energy optimization in the brewhouse.

Cold block reports were presented over corrosion, continuous processes, CIP and the influence of hops on the beer quality. In addition, the advantages and disadvantages of various processes for beer stabilization, PVPP, gallotannins and enzymes were discussed. It was also clear from the corresponding sessions on filling and packaging that there is much potential for improvements in these areas.

Finally process overlapping measures in the areas of total productive maintenance, food safety and logistics were presented.

In total, participants from 23 countries used the Brewing Conference Bangkok as a platform for the exchange of ideas and experiences. Around half of them came from the brewing and beverage industries whereby, alongside Thailand, companies from Singapore, Malaysia, Myanmar, Vietnam, Korea,

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Training & Events China, Taiwan, the Philippines, Sri Lanka and Cambodia were represented.

Alongside the technical program, a particular highlight this year was a guided tour of the ultra-modern production plant of the Ichitan Organic Green Tea Factory. Founded in 2008 on the outskirts of Bangkok and extensively damaged during the flood catastrophe in 2011, the company presents itself as an ultra-modern production plant for a wide range of soft drinks on the basis of green and herbal teas.

Company founder and CEO Khun Tan Passakornnatee demonstrated impressively during the tour that his tailormade marketing concept completely matches his way of life.

The conference participants gained an insight into Thai culture at the impressive welcoming evening at the Bangkok Siam Society. With the organizational assistance of Boon Rawd Senior Vice-President Isara Khaolaiead, a traditional Thai culture program was presented. Alongside the Boon Rawd beers, Singha and Leo, Hoegaarden, Stella Artois, Heineken, Tiger as well as

Beerlao were on offer and helped cool the minds in the sultry warm climate of Bangkok.

“We are very happy with the success of this conference. Once again we achieved our aim to bring together brewers from different companies and countries. What unites us all despite the hard competitiveness is our passion for beer”, were the words of Chonlada Manakul, President of the Thailand Beer Industry Guild. VLB Managing Director Dr. Josef Fontaine added that “In recent years, Thailand and Asia have become an ever more important market for the VLB. We are therefore very proud that we were able to organize this top-class event together with TBIG and the Thai brewers. Our special thankyou goes to all the sponsors and in particular to Krones as platinum sponsor. Further sponsors of the Brewing Conference Bangkok were, among others, the Barth-Haas Group, Ecolab, GEBO Cermex and Sealed Air.”

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The next Brewing Conference Bangkok is planned for 2017.

Photos: 1 – Around 250 participants followed the lectures at the BITEC in Bangkok 2 – Guided tour of the Ichitan Organic Green Tea Factory 3 – Dr. Fritz Briem (2nd from left) and Isara Khaola-iead (2nd from right) with two Thai musicians 4 – Group photo before the closing party 5 – Dr. Josef Fontaine, VLB; Chonlada Manakul, TBIG; Olaf Hendel, VLB; Dr. Mike Eberle, Radeberger Gruppe – VLB President; Sithixay Ketthavong, Beer Lao Brewery 6 – Markus Winter, CEO Krones Thailand / Chonlada Manakul, President of the Thailand Beer Industry Guild / Isara Khaolaiead, Senior Vice President Boon Rawd Brewery / Dr. Josef Fontaine, Managing Director VLB / Dr. Mike Eberle, Radeberger Gruppe – President VLB Berlin

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Training & Events  International Conferences

VLB Brewery Symposium in Brazil with excellent resonance

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The 6th Ibero-American Brewing Symposium of VLB Berlin took place in Brazil from 21st to 23rd September 2015. Despite the difficult general economic situation in the largest country in South America, the mood among the 240 participants from 15 countries was very good. (oh) The Ibero-American Symposium of the VLB Berlin has established itself in the Spanish and Portuguese-speaking countries as a high-class event for technical managers from the brewing and beverage industry. Following successful events in Seville (Spain, 2008), Mexico City (2011), Petrópolis (Brazil, 2012), Buenos Aires (Argentina, 2013) and Madrid (2014), this year‘s IberoAmerican Symposium was hosted in Brazil for the second time.

Currently the largest country in South America is experiencing a serious economic crisis. This manifests itself among others in a declining gross domestic product, high inflation

and a strong devaluation of the Real.

Nevertheless, with an annual beer production of about 140 million hl, Brazil is still the undisputed number 3 in the ranking of global beer producers behind China and the United States. The local beer market is mainly dominated by four brewery groups: The clear market leader is AmBev, followed at some distance by Grupo Petrópolis, Brasil Kirin (formerly Schincariol) and Heineken Brasil (Femsa/Kaiser).

The Craft Beer segment has also grown significantly in Brazil during recent years. According to the research by the Instituto Cerveja from São Paulo, currently more than

300 craft breweries are active in Brazil producing about 0.9 million hectoliters of beer in total. 90 % of these microbreweries are located in the south and southeast of the country. Despite the economic downturn, with an average of one new brewery opening per week, this trend has not lost its momentum.

Nevertheless, the beer market in Brazil has to face increasing restrictions with regard to the legal framework for the sale of alcoholic beverages which was certainly one reason for the decline in sales of beer in the first half of 2015 by about 7 %.

Varied program Despite this adverse economical environment, the 6th Ibero-American Symposium was accepted successfully as a communication and knowledge platform for the entire brewing industry.

The event was held at Campinas, located about 100 kilometers northwest of São Paulo and in cruising range of production facilities of all four leading Brazilian brewery groups. Representa-

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Training & Events

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tives of all these breweries were also present at the symposium – both with their products as well as with contributions in the conference program, chairpersons and company visits.

During the two-day lecture program a broad range of topics were discussed such as raw materials, process optimization, bottling, sustainability up to quality assurance and craft beer.

Following the multilingual concept of the event, all presentations were translated simultaneously into English, Portuguese and Spanish. The symposium was supported by the Gold Sponsors GEA, Pentair, Hopsteiner and Agraria.

In addition, more sponsors and exhibitors contributed to the success of the meeting. All in all the coherent mix of specialized information and discussion, networking and entertainment led to a very positive response by all participants.

The 7th Ibero-American Symposium of VLB is scheduled for 26th to 28th September 2016 in Santiago de Chile.

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Photos: 1. Otto Carlos Feistler (2nd from left), AmBev, moderated the opening session 2. Álvaro Nogueira (2nd from left), Grupo Petrópolis, moderated the session on improvements in the brewhouse 3. Visit to the headquarters of Brasil Kirin in Itu 4. Visit to Grupo Petropolis in Água Branca 5. Roberto Biurrun, since this summer, the VLB Berlin Coordinator for Latin America, Spain and Portugal 6. Full House in the lecture Hotel - with 240 participants from 15 nations 7. + 8. Visit to Heineken Brasil in Araraquara 9. A lot of presentations were followed by lively discussions

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Training & Events  International Training

Certified Brewmaster Course 2015 reaches its successful conclusion In June, 37 new Certified Brewmasters successfully completed the international Brewmaster Course of the VLB Berlin. They have gained their certificates after six months of intensive studies. In the meantime almost 350 brewers from more than 50 different countries have attained this qualification.

1.

Samuel Bethune (Australia)

The new Certified Brewmasters together with their lecturers on the 26th June 2015

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(BF) It was with great pleasure that the graduates received their diplomas as “VLB Certified Brewmaster” on the 26th June. This qualification is highly regarded by the international brewing industry and has often been used by its recipients as a stepping-stone into a successful career. The course started in January 2015 with 38 students from 17 different nations and 37 completed it successfully. Once again six continents were represented: the students came from Australia, Brazil, China, Denmark, India, Indonesia, Italy, Japan, Kenya, Norway, Peru, Spain, Sweden, South Korea, Tanzania, Turkey and the USA. This international diversity emphasizes the global acceptance and demand for this further training program.

Complex training program in theory and practice The Certified Brewmaster Course follows a similar procedure each year: At the beginning of January, the prospective brewers from quite diverse backgrounds gather together at the VLB to

spend the next six months learning the essentials of beer production. A challenging program awaits them: it deals with the raw materials for brewing, the individual processing steps through to packaging as well as quality control.

The latest knowledge is also conveyed during practical sessions in the laboratories where they learn methods of chemical-technical analysis and microbiological quality control. Projects are regularly carried out in the VLB’s pilot brewery and malting plants. In addition microbiological sampling techniques are learnt and hands-on experience gained in the hop garden.

The program is rounded off with guest lecturers from the industry, practical experience in process controlling and lessons on business economics and logistics. Further areas of emphasis include lectures covering the running of a pub-brewery and on tapping and

Brauerei Forum – VLB International November 2015

dispensing technologies. Throughout the course, fundamental knowledge and principles are continually updated with the latest technologies. Frequent suggestions and stimuli come from the students so that the course structure and content is in a state of continuous development and thus guarantees an up-to-date level of training. Finally a demanding exam has to be passed. It quickly becomes clear to the students that their stay in Berlin is anything else than a six month vacation.

Nevertheless there is a lot of fun to be had as well. After a short warm up period, the students from the diverse cultural backgrounds get to know each other better and discover that their common career interests are also a good basis for international understanding and friendships. This is evident from the regular evenings in the guild house were contacts are quickly made, also with the

Training & Events German students and VLB staff. Many a barrel of beer is sampled together over the six month period.

Spring conference and excursions Integral components of the Certified Brewmaster Course are always the two excursions. The first highlight this year was in March with the attendance of the 102nd VLB Brewing and Engineering Congress in Dresden. Visits to the Radeberger, Freiberger and Feldschlösschen breweries were met with great enthusiasm by the students. On the return journey to Berlin, the group was additionally invited as guests by the Krostitzer brewery.

The second excursion was spread over four days and took place after the final exams but before graduation. It included visits to companies in the brewing and beverage industries as well as to their suppliers.

The companies involved were: • Einsiedler Brauhaus, Einsiedel near Chemnitz • Weyermann® Maltings, Bamberg • ZIEMANN International, Ludwigsburg • Dinkelacker-Schwaben Brewery, Stuttgart • Tettnang Hop Growers Association • Riegele Brewery, Augsburg • IREKS, Kulmbach

VLB Certified Brewmaster Course – Graduates 2015 –

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Berna Oktar (Turkey)

Fredy Araujo Muniz  (Peru)

Ahmet Utku Aslantas (Turkey)

Bryan Baxter (USA)

Raissa Cherian (India)

Daniel del Olmo Acebes (Spain)

Arthur Dias (Brazil)

Davide Galliussi (Italy)

Bernado Gava (Brazil)

The students were made welcome everywhere and interesting contacts and intensive discussions took place.

Once again the prospective brewmasters experienced the very warm and generous hospitality shown by the companies.

Graduation day in June On the 26th June, the successful students finally received their Certificates from the VLB Managing Director Dr. Josef Fontaine during the graduation ceremony. He thanked the graduates for their diligence and their high level of commitment and motivation. The latter had a significant contribution to the success of the whole course.

He recommended them to remain in contact with the VLB: “This certificate opens up new opportunities for you.

We wish you all the best for your future careers. Also after travelling back to your own countries, keep in touch with your colleagues and with us. You are always very welcome here at the VLB should you find yourselves back in Berlin.”

The next Certified Brewmaster Course at the VLB takes place from 11th January till 24th June 2016.

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Training & Events

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Michael Giyanani (USA)

Luis A. Higueras Barquilla (Spain)

Junya Ishikawa (Japan)

Joo Hyung Kim (South Korea)

Kevin Long (USA)

Na Luo (China)

Elizabeth MacKenzie (USA)

Gayatri Mehta (India)

Michelle Natalia (Indonesia)

Anders Nilsen (Norway)

Victor Pera ˜ (Brazil)

Simon Philipps Jones (Australia)

Bo Wang (China)

Alexander Weckl (Brazil)

Akiko Yoshinaga (Japan)

Zhiwei Zhang (China)

Brauerei Forum – VLB International November 2015

Training & Events

Jun Kubota (Japan)

Vasanth M. Kumar (India)

Xiangyu Li (China)

Zhu Li (China)

Dominic Mkemangwa (Tanzania)

Vivian Kemunto Mogaka (Kenya)

Cassio Montenegro (Brazil)

Michael Mwaura Muiruri (Kenya)

José L. Plasencia Carranza (Peru)

Peter Schrøder (Denmark)

Ravindra Singh (India)

Hedda Spendrup (Sweden)

VLB Certified Brewmaster Course 2016 and 2017 Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the knowledge necessary for the technical management of a brewery. In addition the participants attend VLB‘s International Brewing and Engineering Convention and join an excursion with technical visits to modern breweries, malt houses and companies of the allied industry. All lectures are given in English.

Course 2016 is fully booked!

The ”Certified Brewmaster Course 2017“ takes place from 9th January to 30th June 2017 at VLB Berlin Contact: VLB Berlin Ms. Heike Flohr, phone +49 30 450 80-267, fax +4930 450 80-187  brewmaster@vlb-berlin.org  www.vlb-berlin.org/training

Brauerei Forum – VLB International November 2015

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Training & Events  International Training

Brewmaster Course for Vietnamese brewery group SABECO finished A Brewmaster Course specially designed for the Vietnamese SABECO Group successfully came to an end in Berlin on 5 June 2015. The Course was split into two modules each of which took place half in Vietnam and in Berlin.

The SABECO course together with their lecturers on the 5th June 2015

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(BF) The Saigon Beer-Alcohol-Beverage Joint Stock Cooperation, short SABECO is, with a market share of around 45 % for beer, by far the leading brewery group in Vietnam. The brewery group, 90 % of which is owned by the state, produces about 14 million hl of beer as well as spirits and soft drinks each year. In order to meet the standards of their premium quality with continuing growth in the future, the management determined in 2013 to have leading employees from the 24 breweries trained by the VLB. The result of the agreements was a modified Brewmas-

ter Course which was geared to the needs of the Vietnamese. Thereby, the training was conducted by various VLB staff in Ho Chi Minh City in 2014 and 2015, each time 6 weeks. For two further 6-week blocks, the participants came to Berlin. In particular, instructions in the CTA and microbiological laboratory as well as in the VLB pilot brewery were up on the agenda there.

All units were supported by interpreters to overcome the language barrier.

25 participants from SABECO finished the programme, which also involved several exams. Within a ceremony on

Brauerei Forum – VLB International November 2015

the 5th of June, the successful graduates got the VLB certificates from the course instructor Ruslan Hofmann and may bear the deserved title “SABECO Brewmaster”.

Truong Hung Dung, manager of the Technical Department at SABECO and spokesman of the group, gave thanks to the VLB lecturers for the afforded work: “In this course, we learnt a lot which we can directly adapt in our companies within the daily work”, he said in conclusion. “We hope that we will continue this good cooperation in future.”

Training & Events

SABECO Brewmaster Course – Graduates 2015 –

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Brauerei Forum – VLB International November 2015

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Training & Events

Thành Phúc Lê (Vietnam)

Hữu Lộc Nguyễn (Vietnam)

Ngọc Dũng Nguyễn (Vietnam)

Quốc Khánh Nguyễn (Vietnam)

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Thanh Hùng Nguyễn (Vietnam)

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Văn Sang Trần (Vietnam)

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Phước Giàu Võ (Vietnam)

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Brauerei Forum – VLB International November 2015

Training & Events  VLB Training Courses

Imprint

Micro Malting in Practice – A new workshop offered by the VLB

Brauerei Forum

As an old brewers’ saying goes, hops are the soul of the beer, malt is his body. Many craft brewers, however,

Technical periodical for breweries, malthouses, the beverage industry and their partners Information service of VLB Berlin www.brauerei-forum.de

are currently more focused on the hops. But with the selection and compilation of the grist composition you

ISSN 0179–2466

can have a big influence on the beer style. The new workshop “Micro Malting in Practice” provides an excellent

Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany

opportunity to approach the subject of malting. (oh) Malting, i.e. the conversion of raw grain into malted grain, is a fundamental precursor of beer brewing. This is reflected for example in the official German job title “Brewer and Maltster”. Therefore, as part of his three-year apprenticeship, every aspiring brewer is required to work for several weeks in a malthouse. The same applies to the training of master brewers and to the study programs of brewing technology, in which the malting is also an important subject of education.

Whilst in former times many breweries have also operated their own malthouses, today malt has become a global commodity that is easily purchased. Meanwhile some maltsters have focused on the production of speciality malts. With the rise of craft beers these specials malts have also become more and more popular.

Special malts are characterized by specific properties, such as special colors, distinct flavors, different compositions or they are made from other grains than barley. Understanding the broad varieties of malt, a brewer has a powerful instrument with which he can control the composition of his beers and can apply unusual and individual accents.

The workshop “Micro Malting in Practice” starts at this point and gives craft brewers a comprehensive introduction to the craft of malting in theory and practice. It is an 8-day full-time hands-on course providing up-to-date knowledge in the field of malting. It covers the basics of malting technology in theory and practice.

The lectures will cover topics such as malting barley and other relevant cereals (botany, quality, varieties, enzymes etc.), malting technology (steeping, germination, kilning, special aspects of small-scale malting, equipment) and practical

laboratory work (barley and malt analysis, interpretation and assessment of different quality parameters).

In addition, the participants will conduct and accompany a complete malting batch in the VLB pilot malting. The language for the course is English.

The following topics will be covered: 1. Malting at the VLB pilot malting plant 2. Barley and other brewing cereals World barley trade / growth regions / Botany Chemical composition / chemistry of sugars, proteins, glucans and other main components Evaluation of quality Malting barley varieties / breeding Pests and diseases / mycotoxins Enzymes 3. Malting technology Storage of barley and malt Steeping technology Germination technology Kilning technology Production of different malt types Production of special malts Influence of malthouse equipment on malt quality / classical, modern and small-scale malting systems Characteristics and chemical composition of cereals used in brewing 4. Practical laboratory work Barley analysis Malt specifications and malt analysis Assessment of quality parameters 17 to 24 May 2016, Berlin www.vlb-berlin.org/en/micromalting

Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr) rahl@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Wolfgang Kunze (WK), Dr. sc. techn. Hans-J. Manger Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de Publication Dates Appears with 10 editions a year, in German plus 2 issues in English. Day of publication: 9th of November 2015 Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancellation of the subscription in each case at the end of the year Westkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66 abo@brauerei-forum.de Print and Distribution Westkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/200 12309 Berlin, Germany All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts.

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Our next international edition will be published in May 2016

VLB int. Schedule 2016

 Certified Brewmaster Course 2016 11 January to 24 June 2016, Berlin, Germany Language: English (fully booked)

 Workshop ”Applied Microbiology“ 31 Oktober to 4 November 2016, Berlin, Germany Language: English

 103rd Brewing and Engineering Conference 2016 7 to 9 March 2016, Soest, Germany

Language: German / English

 5th European MicroBrew Symposium 7 November 2016, Nuremberg, Germany Language: English

 Micro Malting in Practice 2016 17 to 24 May 2016, Berlin, Language: English

 Certified Brewmaster Course 2017 9 January to 30 June 2017, Berlin, Germany Language: English

 International Brewing Conference China 2016 June 2016, Beijing, P.R. China, Language: Chinese/English  VLB Summer Party 2016 1 July 2016, Berlin, Germany

 Craft Brewers Conference / BrewExpo America 3 to 6 May 2016, Philadelphia (PA), USA

 Workshop “Craft Brewing in Practice” Workshop, Berlin, Germany, Language: English 29 August to 9 September 2016  7th Ibero-American Symposium Brewing and Filling Technology 26 to 28 September 2016, Santiago de Chile, Language: Spanish / English  103rd VLB October Convention 2016 incl. 45th International Malting Barley Seminar 24 to 25 October 2016, Berlin, Germany Language: German / English

 World Brewing Congress 13 to 17 August 2016, Denver (CO), USA  food & drink technology Africa 14/15 September 2015, Johannesburg, South Africa  China Brew & China Beverage 2016 11 to 14 October 2016, Shanghai, China  Brau Beviale 2016 8 to 10 November 2016, Nuremberg, Germany  drink technology India 2016 15 to 17 December 2016, Mumbai, India

www.vlb-berlin.org/events

Subject to change

 Workshop ”Real Craft Brew“ 24 to 26 August 2016, Vielau, Germany

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VLB is exhibiting at the following international congresses and trade fairs in 2016: