Brauerei Forum - International Edition November 2016 by Brauerei Forum

BRAUEREI

FORUM

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

No 11 – International VLB Edition II | 7 November 2016 | ISSN 0179-2466

VLB CE

RTIFIE D BR E COUR WMASTER SE

2006 –

Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin

2016

www.brauerei-forum.de

YOUR BEER – OUR PASSION! www.barthhaasgroup.com 16-1699_AZ_BrauereiForum_11/16.indd 1

24.10.16 16:23

WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt E x trac ts Beer Concentrate Brewing Syrups L i qu i d Su g a r Brewing Adjuncts ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, Germany Phone +49 208 588 980 www.aspera.de

23 April 1516 – 23 April 2016 The German Reinheitsgebot

CONTENT

 VLB BERLIN INSIDE 4 Long Sun Brewing rebrands from Le Blé D’or to SUNMAI

5 VLB Berlin in search of a new Director for its Research Institute for Raw Materials

6 Completion of the new VLB Advanced Training Centre within Reach

The expansion of the new Training Centre of VLB Berlin is making progress. The projected completion date has been set for early 2017 and the move into the new building is planned for the spring of 2017

8 VLB Berlin to modernise Corporate Design

 RESEARCH & DEVELOPMENT 10 VLB Culture Media: Detection of Microorganisms

 TRAINING & EVENTS 9

4th China International Brewing Conference

12 VLB Brewing Summit in Chile 14 VLB-MicroBrew Symposium in South Afrika 16 VLB Berlin at the World Brewing Congress 17 Certified Brewmaster Course: A Springboard for Brewing Careers

Producers of food and beverages can have major problems as a result of microbiological impurities. To avoid this as far as possible, the microbiological status of the product should be closely monitored

Around the Globe 20 VLB bids farewell to 51 Certified Brewmasters

 OTHER 35

Imprint / VLB institutes and departments – contacts

36 VLB international events 2016/2017

With round about 180 participants from 18 countries, the 7th Iberoamerican Symposium of the VLB Berlin, was once again a meeting point for the brewery sector in Latin America. The event took place in Santiago de Chile from September 26 to 28

 redaktion@brauerei-forum.de Cover: In the VLB pilot brewery – photo by Jan Biering, VLB

14 The VLB MicroBrew Symposium South Africa (MBSSA) took place on 13 September in Johannesburg for the first time. About 65 participants came to Johannesburg on this day

Brauerei Forum – VLB International November 2016

VLB INSIDE

Long Sun Brewing Co., Taiwan

Long Sun Brewing rebrands from Le Blé D’or to SUNMAI VLB member Long Sun Brewing, based in Taiwan, has officially changed its brand name from “Le Blé D’or” to “SUNMAI” this year in October. (BF) Long Sun Brewing Co., Ltd. is a privately-owned Craft Brewery located in New Taipei City, Taiwan. Following the accession to the World Trade Organization in 2002, the local alcoholic beverage market was opened for private companies allowing them to apply for a license to produce food-grade alcohol. Long Sun Brewing was the first company to acquire a private brewing license in Taiwan. Since the brewery was founded in 2004, it has continuously expanded its capacity. It currently operates with a 30 hl production brewhouse yielding an annual output of approx. 15,000 hl sales beer. The brand split consists of four regular

products and three changing seasonals adding up to 13 different beers per year which are sold in various off-trade sales channels, convenience stores and a chain of 11 restaurants which are also a part of the company. The brewing philosophy emphasizes “balance and drinkability” in regard to alcohol content, bitterness, mouthfeel and palate fullness. The core product line-up consists of German-Style Schwarzbier, Amber Lager, South German-Style Wheat Beer and a Honey Lager, brewed with local Longan honey. The applied brewing technology is based on the German purity law, but seasonal products may include

the addition of specific local ingredients which contribute a distinct flavour impression. The brewery’s aim is to give each product a clear and individual flavour character which customers in Asia and Taiwan in particular can relate to, e.g. local herbs and spices, fruit, tea variations, etc. All products are developed on a 2.5 hl brewing system which was installed especially for this purpose. Long Sun Brewing has officially changed its brand name from Le Blé D’or to SUNMAI this year in October, in pursue of business opportunity in the world beer market. In the past, Le Blé D’or has been mostly recognized as a beer restaurant in Taiwan. With strong demand and growth of the beer, however, the brewery has decided to rebrand its name and logo to something that can easily be pronounced and memorized (SUNMAI is the pronunciation of the last two words of its Chinese brand name 金色三麥 “JinSe-Sun-Mai”). VLB member in 2016 In January 2016 Long Sun decided to join the VLB Berlin. “Operating a premium craft brewery in a dynamic market is challenging in many ways”, says Operations Director Christopher Nueter. “A fundamental factor for growth is producing high quality products on a consistent high level. We were looking for a flexible partner with whom we can

Handing over the certificate of the VLB membership in New Taipei City: Alex Tu (VP Long Sun Brewing), Deniz Bilge (VLB Berlin), Quentin Yeh (CEO LSB), Michael Yeh (Chairman LSB), Christopher Nueter (Operations Director LSB)

Photos: Long Sun Brewing

Brauerei Forum – VLB International November 2016

VLB Berlin in search of a new Director of its Research Institute for Raw Materials With his decision to retire by end of 2017, Prof. Dr. Frank Rath has started the search for a new director of the VLB Research Institute for Raw Materials. The Research Institute for Raw Materials (FIR) of VLB was founded on the basis of the former VLB Department for Raw Materials by Prof. Dr. Reinhold Schildbach in 1981. In 1999, Dr. Frank Rath took over the management of the institute. Under his leadership, the high reputation and the broad competencies in the field of malting barley and other brewing cereals have been expanded successfully. Today the Research Institute for Raw Materials is a valued partner for the brewing and malting industries and for plant breeding on a national and international level. His decision to go into early retirement came for the VLB surprisingly: “I have considered this decision carefully, but ultimately personal reasons were decisive” said Rath. “I have also deliberately chosen to announce my retirement more than one year in advance in order to support the search

interact on a regular and longterm basis regarding various core aspects of our business. We decided to reach out to VLB Berlin and become a member brewery due to the variety of brewing-related support they provide. We believe that customized training services will help us educate and develop our team – naturally, this is essential for a healthy growth. We use VLB’s specialized analytical services to validate our internal quality control program, since we must ensure that our technological processes yield the desired analytical targets. We use the consulting services on location to discuss current challenges and

Prof. Dr. Frank Rath and the subsequent incorporation of a successor.” “We regret the decision of Frank Rath, of course. Under his direction, the FIR has become one of the world’s most advanced research and service facilities in the area of brewer’s cereals”, commented VLB Managing Director Dr. Josef Fontaine. “Currently we are working on a sustainable solution for the succession of Prof. Rath.”

bottlenecks in our processes. Together we double-check our SOPs in the laboratory and the brewery and use VLB’s professional feedback to align them with best practice procedures. This allows us to improve our OSH program, enhance and stabilize product quality and increase our working- and process-efficiencies. In addition, VLB’s conferences present a good platform for us to expand our network of suppliers, partners and friends, and ensure that we keep up-to-date with current technical and technological developments in the international brewing industry, regardless of scale.” www.sunmai.com

Beer’s to you! For Creative Brewers Brewhouse equipment from GEA offers you ideal support and full satisfaction. CRAFT-STAR™ – a smart start Design and function make a genuine statement for the hands-on demand: Our 40 hl brewing line is the perfect all-rounder for craft brewers and their specialty beers. Completely installed – just start brewing! COMPACT-STAR™ – as individual as yourself Boost your success: The modular brewhouse concept for capacities up to 115 hl provides everything you need. No limits: Plan or expand your craft brewery and benefit from the same functionality as the industry giants!

16-10-21_GEA_BS_AZ_Craft_92x240mm_EN_RZ.indd 1 Brauerei Forum – VLB International November 2016

20.10.16 10:03

VLB INSIDE

 VLB NEWS

Completion of the new VLB Advanced Training Centre within Reach The expansion of the new Advanced Training Centre of VLB Berlin is making progress. Laboratories are being assembled, the pilot brewery is being installed, interior construction is progressing and the building technology has been almost completed. The projected completion date has been set for early 2017 and the move into the new building is planned for the spring of 2017. The atrium

The new 5 hectolitre pilot brewery: Top: Brewing plant Bottom: Fermentation/storage and filtration area Bottom right: View of a training laboratory

One common thread throughout our reporting over the last years is the development of the new building project of the Advanced Training Centre of VLB Berlin. It was originally authorised in 2009 with a subsidy amount of € 19.6 million and final planning was approved in 2013 with a sum over € 29.4 million. The builders were confronted with various challenges within the complex tender process as well as during the subsequent construction which has resulted in the delays typical for the building industry. But now the project is on its final stretch.

Photos: oh

Brauerei Forum – VLB International November 2016

The fact that the construction business seems to work in accordance with its own legislature has been the experience of VLB multiple times over the last years. One example is a lawsuit against the assignment of the provision of the building shell which delayed the process by a total of 8 months. Therefore, interior construction only commenced in July of 2015. During this process, various companies stood out more due to arbitrary interpretations of contractual deadlines than due to providing the agreed services. The project management saw itself increasingly

confronted with additional changes which culminated in the fact that the originally planned completion date in June of 2016 could not be achieved. The company which was responsible for heating technology filed for bankruptcy shortly after beginning their work. Other companies, some of them quite reputable, shone through various delay tactics. In the case of measurement and control technology a key aspect for commissioning the building after all - the project management was forced to terminate the contract and begin the tender process anew in the summer. Technology Centre being installed But there is also positive news to report: The pilot brewery, assembled by the company Esau & Hueber, was delivered in August. The new bottle inspector by Heuft as well as the washing machine by KHS have already been delivered through a temporary facade opening and are currently being installed in the new Technology Centre. Numerous laboratories have been equipped with furniture. In regards to interior construction, the ceilings are currently being closed off floor by floor while the floors are being laid in the office and laboratory floors. The two elevators have been installed as well. The integration of the variety of glass elements in the interior courtyard is currently in progress. One major construction stage which is currently running is the almost finished construction of the central atrium. The interior facade as well as the window elements were already completed in September. The finishing touches are currently being put on the two large outside staircases and the casing should be completed soon. After that, the scaffolding can be removed and the placement of the parquet floor on the ground floor can begin. The progress is also palpable when it comes to the services of the building. It has been connected to the public power network as well as to the central water supply system. The connection for district heating was already used last winter to heat the building. The clinker brick work on the outside facade, which was already completed from the first floor to the ceiling during the summer, is

now being continued in the lower area of the building and should be completed by year’s end. Work on the outside areas has also begun. Project is within budget Overall, VLB Project Manager Michael Sack is confident that the move will have been completed by the middle of 2017: “This is a very complex project with lots of companies involved. We have noticed that Berlin is currently experiencing a true

construction boom and that some companies only have few capacities. As builders, we are restricted by the tender and contract regulations for construction services by public contracting authorities. In many regards, this seriously limits our ability to act”, says Mr Sack. “However, the crucial factor for VLB is the fact that we are currently still within budget and that the project will therefore not be costlier than originally planned.”

BrauBeviale 2016 Booth 6.100

www.nessieemerges.com

NES_AZ_S3_MH_BrauereiForumGB_14.10.16_130x187mm.indd 1

Brauerei Forum – VLB International November 2016

12.09.16 13:09

VLB INSIDE

 VLB NEWS

VLB Berlin to modernise Corporate Design After more than 22 years, VLB Berlin will present its new brand design in October. The objective is to modernise the external perception of the VLB. At the same time, the logo is also supposed to symbolise a new era. It will begin in the spring of 2017 with the employees’ move into the VLB Advanced Training Centre.

The logos of VLB through the ages

(dp) “After we move into the new building, we will start a new chapter in the history of VLB”, explains Olaf Hendel, Manager of the PR and Publishing division of VLB. “The new building will provide us with better possibilities for research, services and advanced training.” To make this new start visible to the outside as well, VLB has changed its logo. The former logo was developed in 1994 and was intended to visually facilitate the brand management of VLB. Since then, VLB has designated its public appearances and products as such. Roll-up systems, flyers, brochures and books as well as presentations

1986 – 1994

1994 – 2016

by VLB employees, websites and finally, the brewery forum itself - the yellow-orange brand image was everywhere. Thanks to its wide distribution, it quickly established itself in the world of brewing and beverages. However, nowadays it seems somewhat outdated. That is why a relaunch kept on being discussed over the last few years. “The completion of this new building made for organisationally sensible point in time to take such a step. That way, the spatial modernisation of the building located Seestrasse 13 is flanked by a modern corporate design”, says Olaf Hendel.

Tradition and Modernity The Berlin-based agency publicgarden was commissioned with the revision of the corporate design. It was their task to create a new logo without giving up the core messages of the old one. In addition, the relaunch was intended to signify that VLB today is much more than “simply” a trial and training institution for brewing. By now, VLB operates research institutions in logistics, biotechnology and spirit drinks. With this background in mind, the brewer’s crest in the logo was somewhat reduced even though it still symbolises the original and core competence of VLB.

2016

Apart from tradition, the new logo also embodies VLB of today as a modern company with an expansive portfolio. Symbolised by the black square on which VLB in white letters is well visible. Overall, the new logo impresses with clear, well-arranged language of form. Since it has been reduced to the essential elements, it comes across puristic, modern and outgoing. It reflects exactly the selfevidence which has enabled VLB to successfully stay in the market for many years. Through the relaunch, the IfGB logo (Institut für Gärungsgewerbe und

Brauerei Forum – VLB International November 2016

Biotechnologie zu Berlin - Institute of Fermentation and Biotechnology in Berlin) was somewhat adjusted as well. It now has the same language of form as the VLB logo. Under the IfGB label, VLB has been offering services, advanced training and events for the spirit drinks industry and distilleries since 2003. Corporate Design In the future, the new logo is intended to characterise the entire visual appearance of VLB much more than the previous logo. That is why all communication by VLB will furnish the new logo bit by bit. This includes the business cards of emplo-

2016

yees as well as stationery, books, PowerPoint templates and even the VLB flag. The plan is to also use the new logo for signs and the guidance system in the new VLB Advanced Training Centre. It already graces the title pages in the forum of the brewery which has been somewhat redesigned since October. The wider, more readable font as well as other visual aspects are new. From now on, any specialist articles will be held in colour. The technical section of the brewery forum will have a grey background, the IfGB pages will be held in green.

TRAINING & EVENTS

4th China International Brewing Conference For the fourth time, the VLB Berlin in cooperation with the Chinese National Research Institute for Food and Fermentation Industries (CNRIFFI) and other scientific institutes hosted the China International Brewing Conference (CIBC). The event took place in Wuhan, Hubei province, and was attended by about 500 delegates. (oh) Following 2010, 2012 and 2014, the Chinese National Research Institute for Food and Fermentation Industries (CNRIFFI) and the China Alcoholic Drinks Association (CADA) in cooperation with the VLB Berlin, the ASBC and the IfBM organized the China International Brewing Conference (CIBC) 2016. This year, the conference took place in Wuhan, China. Scheduled directly ahead of the “China Brew & Beverage 2016”, about 500 participants attended a comprehensive two-day conference program. For the first time also a craft beer session was included. The conference was actively supported by the AB InBev brewery in Whuan. Beer sales in China declining As always, the China Alcoholic Drinks Association (CADA) opened the conference program with its latest report on the beer market in China. After a long period of growth, the beer market there has declined for the consecutive year. Beer sales in 2015 fell by 5.1 % to 470 M hl. The per-capita-consumption of beer is around 47 l. So theoretical-

ly there is room for further growth. For the Chinese large brewers, who have so far been accustomed to growth, this is a new situation. The reasons for this development are not clear. “The weather can not be blamed”, according to He Yong, chairman of the brewing division at the CADA. “2014 was a very warm year in China. Nevertheless, the consumption of beer went down.” There is also no basically negative environment for alcoholic drinks, as the consumption of spirits in China is still increasing. The CADA sees the reasons in a changing economic environment, in increasing product diversification, in challenges in logistics and a changing consumer behavior. There is also a trend towards a healthier lifestyle in China. Hence the image of beer and the drinking culture in China need to be improved. And even though the usual light lager beers may well correspond with the taste of many Chinese, the brewers should be more creative in the development of new products. One example is the craftbeer sector, which is growing very dynamically in China.

Foto: oh

Excellent scientific program The scientific program of the conference was once again high-profile: Among the experts of the VLB Berlin and the CNRIFFI, scientists from KU Leuven and the University of Nottingham presented new insights and suggestions for the Chinese brewers. The ASBC was represented by three speakers from AnheuserBusch, Miller Coors and Rahr Malting. Five lectures held by representatives of the brewing groups AB InBev, Snow, Yanjing, Tsingdao and Carlsberg China provided a valuable insight into work-related issues that are currently preoccupying technologists of the brewing industry in China. A technical visit to the AB InBev Brewery in Wuhan completed the comprehensive program.

Brauerei Forum – VLB International November 2016

Huge audience at the opening session of the 4th China International Brewing Conference 2016

RESEARCH & DEVELOPMENT

 QUALITY CONTROL

VLB Culture Media: Detection of Microorganisms Dipl.-Ing. Christoph Uhde, Biological Laboratory of the VLB Research Institute for Beer and Beverage Production (FIBGP), VLB Berlin

Fig. 1: Change of colour at the S7Sbouillon Fig. 2: Detection of Saccharomycesexogenous yeasts with chrystal violet agar

In the beverage industry, there are numerous micro-organisms which can cause grave and lasting damage to the product quality. These microorganisms include bacteria, yeasts and moulds. Contamination can occur at any stage of the production chain and therefore a high level of hygiene is essential. Depending on staff, technical equipment, legal requirements and individual aspirations, beverage producers have many options available to them with regard to quality control. The sooner microbiological results are available, the faster the corresponding measures can be implemented in the case that a contamination has been found. The following lists some of the detection methods applied in practice:  C lassic methods: membrane filtration, microscopy (morphology), slime formation, Gram staining, catalase test, KOH test, raffinose / melibiose test [1]  Fluorescence microscopy with dye, e.g. DAPI with filter set A for

the detection of e-coli or Mykoval with filter set G for the detection of yeasts [2]  RAPD-PCR Random amplification of polymorphic DNA [3]  Rep-PCR: amplification products may be distinguished as molecular-specific [4]  Partial IGS2-rDNA- PCR [5]  Interdelta PCR: δ12/δ21 primer [6]  Multi-Locus-Sequence-Typing (MLST) [7]  VIT gene probe technology – bacteria, yeasts and moulds can be marked directly in the sample and subsequently identified [8]  F TIR spectroscopy (Fourier transformed infrared spectroscopy) – a special form of the spectrometer, whereby the spectrum is not recorded by gradually changing the wavelength but is calculated using an interferogramm [9]  MALDI-TOF (Matrix-Assisted Laser Desorption / Ionisation Time of Flight) – procedure for the mass analysis of chemical compounds; ionization of analytes takes place

Brauerei Forum – VLB International November 2016

by means of laser irradiation (usually UV radiation 337 nm) [10]  Other PCR procedures: ERIC-PCR, (GTG)5-PCR and BOX-PCR [10] In addition, ATP-bioluminescence, flow cytometry or enzymatic detection are used. All the procedures listed here are practical and find widespread use in practice, with the exception of FTIR and MALDI-TOF. Many procedures, however, require a certain pre-enrichment of the samples or technical equipment, which are characterized by high acquisition costs as well as ongoing costs for consumables. Furthermore, in the case of some applications specially trained or qualified staff are indispensable. Increased space requirements or specially equipped working areas are needed for the necessary hardware, resulting in further costs. This is often not possible, especially in the case of small and medium-sized production plants. Special “classic culture media” are therefore practically

irreplaceable for the detection of micro-organisms which are harmful to beverages. Culture Media from VLB Berlin The VLB biological laboratory produces a variety of these detection media and these products are used worldwide. The production and quality tests occur in conformity with the requirements of DIN EN ISO 11133: 2014, and the methods are based on standard procedures and rated as reasonably validated. All batches produced are tested before dispatch. The following list gives a brief overview of selected culture media.  Standard I-agar for the detection of the total count of mesophilic, heterotrophic bacteria from water and other samples  Wort agar for the detection of yeasts and moulds  Lysine agar for the detection of exogenous yeasts, which do not belong to the Saccharomyces species  Crystal violet agar to differentiate between exogenous yeasts of the Saccharomyces species, as well as industrial yeasts and yeasts, which do not belong to the Saccharomyces species  Copper sulphate agar for the detection of exogenous yeasts, which do not belong to the Saccharomyces species  Orange serum agar for the detection of yeasts, moulds, lactic acid and acetic acid bacteria from the non-alcoholic beverage industry, as well as the dairy and wine industries  Acetate agar for the detection of spore formation in yeast  VLB-S7S agar for the detection of lactic acid bacteria and pediococci  VLB-S7S bouillon for the detection of lactic acid bacteria and pediococci. The large number of different culture media for the detection of beer spoiling bacteria illustrates that there is not the “universal” medium, and many factors can have an effect on the analysis. These include, amongst others:  the initial concentration of microorganisms capable of reproduction or viability,  incubation period,  incubation temperature,

 aerobic or anaerobic

environmental conditions, as well as  material composition of the medium.

Based on experience, the bitter substance tolerance of the individual micro-organisms is a growth influencing factor, but also the concentration of certain vitamins, e.g. calciumpantothenate (B5), niacin (B3), thiamin (B1) and folic acid also have an impact on the viability. A lactobacillus brevis can also grow and reproduce without the presence of, for example, riboflavin (B2) or pyridoxalane (11). In a series of tests recently carried out, 16 different beer spoiling bacteria (lactobacilli and pediococci) were tested with regard to their growth on different culture media at VLB and an external institute. From this, it was possible to observe that on the VLB S7S agar culture medium there was a considerable colony formation after only three days aswell as a visible change of colour from green to yellow. In contrast, evidence of Enterobacter aerogenes was negative. Such test series are meaningful to check whether beer spoiling bacteria adapt to the respective environmental conditions, resulting in the risk of incorrect negative results. Within the context of the test series, both organisms from the strain bank and so-called “wild strains” (isolates from practice) were tested. The VLB detection media are produced according to customer requirements and filled in 250 ml PVC bottles. If stored appropriately, the shelf-life of unopened bottles is six months. List of References [1] Voetz, M., Mikrobiologische Analysenmethoden, VLB-Brauseminar, Köln 2008 [2] www.hund.de [3] Scherer, A., (2003). Dissertation on the subject of development of PCR methods for the classification of industrially used yeast [4] Versalivic, J., de Bruijn, F. J. &amp;

Lupski, J. R. (1998), Repetive sequence-based PCR (rep-PCR) DNA fingerprint of bacterial genomes, Bacterial Genomes: 437-454 [5] Hutzler, M., Geiger, E., Jacob F., (2010): Use of PCR –DHPLC for rapid differentiation of industrial Saccharomyces serv. and past. strains, The Journal of the Institute of Brewing, 116 (4) 464-474 [6] Buechl, N., Hutzler, M., Wennig, M., Scherer, S., (2010), Differentiation of probiotic and environmental Saccharomyces serv. strains in animal feed, Journal of Applied Microbiology 108 (3), 708-791 [7] www.applied-maths.com/applications/mlst [8] www.vermicon.com [9] www.wikipedia.org/wiki/FTIRSpekrometer [10] Koob, J., (2014), Lactobacillus brevis – Fingerprint, 2. Seminar für Hefe und Mikrobiologie in Weihenstephan [11] Lactobacillus brevis (Betabacterium breve Orla-Jensen 1919, 175) Bergey et al. 1934, 312A

Fig. 3: Detection of Lactobazillus brevis at VLB S7Sagar

Contact Biological Laboratory hinrichs@vlb-berlin.org phone +49 30 / 45080-236 Fax: +49 30 / 45080-299 www.vlb-berlin.org/biolab

Brauerei Forum – International November 2016

TRAINING & EVENTS

  INTERNATIONAL VLB INTERNATIONAL EVENTS

(oh) 4,500 km long, a maximum of 400 km wide, Andean peaks with more than 6,000 m altitude and 20 million inhabitants – these are the core data of Chile. With the highest per capita income of Latin America, the country is internationally known for its mineral resources, agricultural products and wine. 1 – About 180 participants followed the presentations in Santiago de Chile 2 – Ronald Lucassen (M.), Head of Supply Chain at CCU Chile, with VLB Managing Director Dr. Josef Fontaine and Dr. Nils Rettberg 3 – Luis Alberto Dimotta (M.), Director of Technology and Quality at AB InBev LAS with Roberto Biurrun, VLB

Beer is popular in Chile But Chile is also a country with a remarkable beer tradition: Since the middle of the 19 th century, many immigrants from Europe brought their beers along and founded breweries. Today around 8.2 M hl of beer are brewed in Chile. If you stroll through the narrow streets of Santiago de Chile in the evenings, you will notice the characteristic 1-liter beer bottles on the tables in the pubs in the trendy areas. Compañía Cervecerías Unidas S.A (CCU), a company controlled by Heineken is the market leader with a share of 70 %. The second major shareholder of CCU is the Luksic family, which originally came from Croatia and today is one of Chile’s richest families. Founded in 1902

as a brewery, today CCU is also one of the leading wine producers and bottlers of soft drinks and juices in Chile and also active in other South American countries. Cervecería Chile SA, which has belonged to AB InBev since 2003, is the No. 2 with a market share of about 28 %. Other famous smaller breweries are the Cervecería Kross and the Cervecería Kunstmann that both look back on German roots. According to estimates by Dirk Leisewitz, President of the Asociación de Productores de Cerveza de Chile (ACECHI), the small remaining market share is distributed among some 200 small brewers who have gained remarkable popularity over the past few years. Generally, the beer market in Chile has developed positively for a long time and has currently risen to a per capita consumption of 46 liters. So beer is by far the most popular alcoholic drink in Chile. The wine consumption, however, has dropped to 14 l, the consumption of spirits is about 3 l per year. The tax on beer and wine was increased from 15 to 21 % a few years ago. In Chile

Brauerei Forum – VLB International November 2016

7° SIMPOSI

E 20 1 6

VLB Brewing Summit in Chile

HIL –C

AMERICAN RO O E IB

there are about 300 beer brands. The most popular brand is the bright lager “Cristal” made by CCU, which is produced with a rice content of about 30 %. In the past few years, premium brands have experienced particularly strong growth. The main containers are returnable glass bottles, including the already mentioned 1-liter glass bottle with screw cap. Recently, however, the one-way glass bottle is becoming increasingly important. The market share of the can is less than 10 %, but growing. The Craft-Beer-Wave has also reached Chile. The Copa Cervezas de América, one of the largest beer competitions in South America, took place right after the Iberoamerican Symposium. Fourth appearance in South America The Iberoamerican Symposium is a series of meetings held by VLB Berlin, which focuses on the brewing industry in Latin America and Spain. The event took place for the fourth time in South America this year. From September 26 to 28, around 180 brewers from 18

Specialty Malting Company Brennerstrasse 17-19 96052 Bamberg - Germany Phone: + 49 - (0)951 - 93 220-12 Fax: + 49 - (0)951 - 93 220-912 e-mail: info@weyermann.de www.weyermannmalt.com

nations met in Santiago de Chile. On the agenda were two comprehensive lecture days, brewery visits (CCU and Cervecería Chile), a visit to Cristal Chile (glass factory) and two exciting evening events. The technical sessions were chaired by Uwe Zimmer, Head of Technology and Quality at CCU Chile, Luis Alberto Dimotta, Director of Technology and Quality at Cervecería Chile, Dirk Leisewitz, President of the Chilean Brewery Association, José Tomás Infante, Cerveceria Kross and others. The lectures concentrated on the technical and technological possibilities to optimize the efficiency and quality of the production and filling processes in the brewery. The topics covered included the raw materials, brewery technology, yeast management, beer filtration

and bottling. In addition, questions of logistics and sustainability were also discussed. From the supply side, the companies KHS, Krones, Pentair, Hopsteiner and GEA supported the symposium as gold sponsors. 2017 in Guatemala Overall, the 7th Iberoamerican Symposium of the VLB in Chile once again confirmed its position as one of the leading communication platforms for the Spanish and Portuguese-speaking brewing industry. And it should also be emphasized, that the great hospitality of the Chilean breweries contributed significantly to the success of this year’s event. The 8th Iberoamerican Symposium of the VLB is planned in Guatemala for the end of October.

(above) The brewhouse at the CCU brewery in Quilicura near Santiago de Chile

4 – Uwe Zimmer (2. f.l.), Director of Technology and Quality at CCU Chile, and Claudio Fehrenberg (2.f.r.), Director of Quality Assurance at CCU, together with Dr. Josef Fontaine, Roberto Biurrun and Dr. Nils Rettberg, all VLB

BARKE ® MALT OAK SMOKED WHEAT MALT BEECH SMOKED BARLEY MALT ABBEY MALT ® SPECIAL W ® BOHEMIAN PILSNER MALT FLOOR-MALTED BOHEMIAN PILSNER MALT PILSNER MALT PALE ALE MALT VIENNA MALT MUNICH MALT MELANOIDIN MALT ACIDULATED MALT CARAMEL WHEAT MALT CHOCOLATE SPELT MALT RYE MALT: ROASTED - CARAMELIZED WHEAT MALT: PALE - DARK - ROASTED

Our brew and special malts are also available in certified organic quality! Caramelized Malt : CARAPILS® CARAHELL® CARAMUNICH® CARARYE® CARARED® CARAAROMA® CARAAMBER® CARAWHEAT® CARABOHEMIAN® CARABELGE® CARAFA® CARAFA® SPECIAL (roasted malt from dehusked barley, gives the beer a smooth taste without burnt flavor) ABBEY MALT ®, SPECIAL W ®,CARAPILS ®, CARAHELL ®, CARAMUNICH ®, CARARYE ®, CARARED ®, CARAAROMA ®, CARAAMBER ®, CARAWHEAT ®, CARABOHEMIAN®, CARABELGE®, CARAFA® and SINAMAR® are registered trademarks of the Weyermann ® Specialty Malting Company, Bamberg

Meet Sabine and Thomas Weyermann at the „BRAU Beviale“ in Nuremberg, November 8 - 10, 2016 hall 1, booth # 403, and join the Weyermann® Bavarian Party in Bamberg, November 12, 2016, 4:00 p.m. !

Malt Extract: BAVARIAN PILSNER BAVARIAN HEFEWEIZEN MUNICH AMBER VIENNA RED BAVARIAN DUNKEL BAVARIAN MAIBOCK BAMBERG RAUCH MUNICH OCTOBER BEER

All-Natural Liquid Malt Color SINAMAR® and certified organic SINAMAR® 3

...gives your beer special taste and color, without burnt flavor !

Brauerei Forum – International November 2016

TRAINING & EVENTS

 VLB INTERNATIONAL

VLB MicroBrew Symposium in South Africa The VLB MicroBrew Symposium South Africa (MBSSA) took place on 13 September in Johannesburg for the first time. About 65 participants - mostly craft brewers from South Africa and the neighboring countries - came to Johannesburg on this day.

photos: Garick van Staden, fdt Africa

The 65 participants of the MBSSA 2016 formed a motivated and communicative group

(jr) South Africa is nearly three and a half times the size of Germany, so many of the South African brewers had long journeys to the 1st MicroBrew Symposium South Africa. In addition to participants from South Africa, craft brewers from India, Zimbabwe and Great Britain were also registered for the conference. View on South Africa‘s Craft Beer Scene VLB Berlin hosted two craft brewers from South Africa for the symposium, Imke Pape, Brauhaus am Damm, Rustenburg, and Moritz Kallmeyer, Drayman‘s Brewery & Distillery,

Lucy Corne, author and blogger on beer, gave insights into the South African craft beer scene

Pretoria. Both described vividly how they built their successful breweries. From Lucy Corne, author and blogger on the subject of beer, Cape Town, the participants were given an overview of the South African craft beer scene as well as its developments, challenges and perspectives. It became clear that craft beer also experienced a boom at the southern end of Africa. The number of craft breweries in the past two years rose from just over 80 to nearly 160 facilities. Lucy Corne also discussed the fact that many craft brewers are still lacking adequate training. 60% of

The participants were deeply engaged in the material and asked many good questions after the lectures Brauerei Forum – VLB International November 2016

the South African brewers have not received any official training and only 13% have a recognized brewer qualification. Interactive Program In addition, there were presentations in the areas of raw materials, brewing technology, product development, quality, beer styles and marketing. During the conference, the lecture program proved to be very inspiring. Through the constant interaction between the speakers and participants as well as between the different speakers, spontaneous intermeshing of the lectures took place. Together with

Imke Pape (2nd from the right), Brauhaus am Damm, talking to a young brewer

Lunch break in the beautiful garden of the Gallagher Convention Centre the breaks and the superb ending on the terrace, where South African delicacies and beer were enjoyed by all, the symposium was, according to the sponsors and participants, a „very nice and round event“. Combination Trade Fair – Symposium Like the other events in this series, the MBSSA 2016 was also carried out in the run-up to an exhibition for the beverage in-

dustry. food & drink technology Africa was organized by Messe München in Johannesburg for the second time. The combination of symposium and trade fair has been proven invaluable, as it gives the participants the opportunity to converse with each other and the exhibitors at the fair. The VLB also welcomed breweries and other beverage producers as well as numerous interested people at the VLB booth.

S. Vasudevan (middle), Managing Director of VLB member brewery Kals Breweries, Chennai, India, paid a visit to Burghard Meyer and Jan Biering at the trade fair

photo: jr

Brauerei Forum – VLB International November 2016

TRAINING & EVENTS

 VLB INTERNATIONAL

VLB Berlin at the World Brewing Congress This year, the World Brewing Congress (WBC) was one of the major events for the international brewing science community. Taking place in Denver, Colorado, USA, from 13 to 17 August, the VLB Berlin was represented with a stand, lectures and posters. (oh) The WBC is a joint event of the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA). It takes place every four years in the USA. This summer, the event attracted around 1,300 participants from the international brewery industry to Denver, Colorado. A comprehensive

The VLB team at the World Brewing Congress: Dr. Roland Pahl, Dr. Jörg Maxminer, Dr. Josef Fontaine (not on the picture but also very active on-site: Dr. Nils Rettberg) lecture program, a poster session, a trade exhibition as well as an attractive sightseeing program formed the framework of the conference. The VLB Berlin was represented with two lectures in the scientific program, a poster as well as a stand in the exhibition on site. “For the VLB

it is important to be represented at these congresses”, says VLB Managing Director Dr. Josef Fontaine. “In addition to the lectures and posters, it is also a very efficient opportunity for us to maintain personal contact with our numerous international members and customers.”

VLB Books

Technology Brewing & Malting

The Yeast in the Brewery

by Wolfgang Kunze

Management – Pure yeast cultures – Propagation

The worldwide most popular textbook for brewers! 5th updated English edition, 2014 960 pages, hardcover 850 figures, 149 € ISBN 978-3-921690-77-2

by Gerolf Annemüller, Hans-J. Manger, Peter Lietz 1st English edition, 2011 440 pages, hardcover 180 figures, 220 tables, 79 € ISBN 978-3-921690-67-3

Processing of various adjuncts in beer production Raw grain adjuncts – Sugars and sugar syrups – Malt substitutes by Gerolf Annemüller, Hans-J. Manger 1st English edition, 2013 164 pages, hardcover, 69 € ISBN 978-3-921690-74-1

In preparation: „Applied Mathmatics for Malting and Brewing Technologists“ by Annemüller/Manger. To be released in spring 2017

VLB Berlin – Publishing Department Seestrasse 13, 13353 Berlin, Germany

Brauerei Forum – VLB International November 2016

brewmaster@vlb-berlin.org

www.vlb-berlin.org/books

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

 INTERNATIONAL TRAINING

Certified Brewmaster Course: A Springboard for Brewing Careers Around the Globe Since 2006, VLB has offered a brewing-specific advanced training course in English. The 6-month further training course for professional brewers has an excellent reputation in the international brewing sector. As a result, breweries from every continent send their employees to Berlin so they can acquire cutting-edge knowledge in brewing technology. (dp) In the meantime, 383 graduates have received their certified brewmaster certificates. For many this is a decisive step on the career ladder. “Without graduating as a certified brewmaster, I would never have become what I am today”, says Sam Bethune from Australia. The graduate from 2015 today works as head brewer and cellar master with Stone & Wood Brewing, a craft beer brewery in New South Wales in the south east of Australia. Other graduates report similar experiences and were happy to prov ide information when asked on their professional development. These include Dan Fry, Exmoor Ales, Somers et/UK, and Kevin Wesley Long, Big Storm Brewing, Florida/ USA. Both report that participating in the Certified Brewmaster Course has considerably helped their professional development. Singled out for particular praise was the high level of education of the brewing course. It was not only that the graduates acquired knowledge

but were also able to scientifically analyse the whole process of beer production as a result of the course. A skill which, according to those questioned, enabled them

Anniversary

VLB Certified Brewmaster Course 2006 – 2016

to later master any challenge, also on an industrial scale. Some also commented on the atmosphere in the course as being a special experience: “To study something which I love together with others who share the same passion, is an indescribably positive feeling”. State-of-the-Art Research In view of the many satisfied graduates, participation in the Certified

Brewmaster Course is without doubt a rewarding investment. This is even more so the case as the VLB scientific brewing research and analyses constantly provide new insights. They are relevant in practice and are included in the Certified Brewmaster Course curriculum, meaning the participants always have stateof- the-art knowledge regarding optimisation of the beer production process. That such knowledge is urgently required is demonstrated by the constantly increasing number of graduates. Whilst 12 participants from five countries took part in the first course in 2006, there were 52 participants from 20 countries eleven years later, resulting in the largest course of all time in 2016. Nevertheless, it was not possible to accept all those interested in participating. “Unfortunately, our training course capacity is limited”, regrets Heike Flohr, co-ordinator of the international VLB courses. “We therefore always have to turn down partici-

Brauerei Forum – VLB International November 2016

Fig. 1: Graduates of the Certified Brew master Course 2015 with lectur ers Burghard Meyer (1st from left) and Deniz Bilge Fig. 2: Brewing makes you hungry: following a day’s work, pizza in the pilot brewery

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

pants. Anyone who is not accepted one year, should reapply the following year”. International Focus What began on a small scale, has become firmly established within the context of the international training of brewers. Attending the Certified Brewmaster Course is an enrichment from which 383 students from 59 countries have benefited over 11 years. The proportion of women participants is 13 %. The majority of participants have come from Brazil, the USA and Turkey, followed by China, Thailand and Spain. With regard to the different continents, 30 % have come from Asia, 26 % from Europe, 22 % from South America, 16 % from North America, 4 % from Africa and 1 % from Australia. Against this backdrop, the Certified

Brewmaster Course is not just an important mosaic piece in the VLB portfolio. Far more importantly, the course again confirms that the decision taken by VLB to open up to the international market was absolutely correct. The start signal for this was in 1999 when, under Professor Karl Wackerbauer, the former VLB Brewmaster Course was switched to the first English language E2 course. This represented a turning point in the history of VLB, which had started training brewers in 1888. Naturally in German and consisting of only three months’ training in the 1st so-called summer course, it was much shorter than today. From 1890, a four-month winter course was already being offered due to the large number of applicants. Eventually, the first VLB master course with an examination set by the Ber-

Brauerei Forum – VLB International November 2016

lin Chamber of Trade took place in 1925. In the following years until 1998, VLB organised 70 Brewmaster courses, producing approximately 1300 graduates. This clearly demonstrates that in addition to research, the training of brewers is one of the core competences of VLB, and has been for over 100 years. Varied Training Anyone deciding to participate in the Certified Brewmaster Course will in 6 months learn about all the relevant areas of beer production. This includes above all the processing of raw materials, the procedural steps in the brewing process, as well as quality control. In addition to lectures and practical training, the course also involves two particular highlights, which every year has a

new emphasis. This applies primarily for the visit to the VLB Brewing and Mechanical Workshop. This takes place every March in a different city, which the students always travel to. Not only are there brewing-related presentations on the agenda, but also factory tours and evening events. The latter never fails to demonstrate that enjoying a beer together can connect people who speak different languages and come from different cultural backgrounds. At the end of the Certified Brewmaster Course, following the final examinations, there is a further excur sion across Germany, including visits to small and large breweries and suppliers. “The aim is to give participants an insight into the German brewing industry”, says Burghard Meyer,

the person mainly responsible for the Certified Brewmaster Course. “German brewing technology has an excellent international reputa tion. As a result, our graduates really appreciate being able to visit the factories of suppliers.” Fig. 3: Not a drop is wasted – after sampling during boiling / Fig. 4: Welcoming a course – first contact / Fig. 5: Hop evaluation during the hop seminar, a part of the course / Fig. 6: In the CTA practical laboratory / Fig. 7: A short break on an excursion with German beer / Fig. 8: Burghard Meyer (r) on excursion with Certified Brewmasters in a hop garden in Hallertau / Fig. 9: Mardi Gras party at VLB / Fig. 10: Microbiological training / Fig. 11: Hop harvest in the VLB hop training garden / Fig. 12: Exam stress: graduates have to take exams in every subject / Fig. 13: We’ve finally done it! After six months of intensive learning, VLB Managing Director Dr. Josef Fontaine presents the graduates with their well-earned VLB Certified Brewmaster certificate

Brauerei Forum – International November 2016

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

 INTERNATIONAL TRAINING

VLB bids farewell to 51 Certified Brewmasters At the end of June, the Certified Brewmaster Course came to its conclusion with the presentation of the certificates followed by a fitting final party. The course was attended by the largest number of students up till now. (jr) The exuberant celebrations had been preceded by six strenuous months of intensive learning. In the meantime, around 400 brewers from 50 countries have successfully completed the course which is in great demand throughout the world. On the 24th June the day had finally arrived: The participants of this years Certified Brewmaster Course were awarded their certificates as “Brewmaster VLB”. This qualification has a high standing in the international brewing industry and, for many recipients, has already opened the door to a successful career. At the beginning of the year, 51 students from five continents tra-

velled to Berlin in order to spend the next six months being trained to become certified brewers at the VLB. The participants came from Brazil, Cambodia, Cameroon, Canada, Chile, China, France, Germany, Japan, Portugal, South Africa, South Korea, Spain, Sri Lanka, Switzerland, Thailand, Turkey, United Kingdom, USA and Venezuela. A challenging syllabus The design of the course has proven itself over the previous years and was therefore followed a similar pattern in 2016. At the beginning of January, the participants from diverse backgrounds gathered together in Berlin in order to learn

VLB Certified Brewmaster Course 2017 and 2018 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. The ”Certified Brewmaster Course 2017“ takes place from 9 th January to 30 th June 2017 at VLB Berlin – the course is fully booked. 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 2016

the essentials of beer brewing. An ambitious program awaited them: it dealt with the raw materials for brewing, the individual steps in the brewing process through to packaging and quality control. Practical work in the laboratories conveyed the latest knowledge. The half year was completed with a demanding exam. Throughout the course, new technologies and ideas resulting from research at the VLB, as well as stimuli from the students, are included in the program. The structure and content of the course is thus constantly developed and remains up-to-date. However, although the workload was large and the pressure often high, there was also a lot of fun to be had. Within a few weeks, the students from the diverse cultural backgrounds discovered that their common passion for beer brewing was also a good basis for international understanding and friendship. “The separation at the end of the course was very hard because, over the six months, the initial group of strangers had developed to become a large family”, said Heike Flohr, the coordinator of the international courses at the VLB Berlin. Spring Conference and excursions As in previous years, the participants had two excursions. In March

The students of the VLB Certified Brewmaster Course 2016 together with the lecturing staff

they travelled, first of all, to Soest to attend the 103rd VLB Brewing and Engineering Conference. During the conference the students could visit either the Warsteiner or the Veltins Brewery. After the conference, the students spent a further day in North Rhine-Westphalia in order to visit the Pott´s Brewery in Oelde and taste their beers. After their final exams, the students went on a second excursion. From

the 20 th to the 23rd June, several companies from the brewing and beverage industries, as well as their suppliers, allowed insights into the daily running of the company. The following companies were visited:  Einsiedler Brauhaus, Eins iedel near Chemnitz  Weyermann® Maltings, Bamberg  Ziemann Holvrieka, Bürgs tadt and Ludwigsburg  Stuttgarter Hofbräu, Stuttgart  Hop Growers Association Tett nang / HVG, Tettnang  Hops Museum, Tettnang  Ireks, Kulmbach The students were made welcome everywhere and interesting contacts and intensive discussions took place between the staff members and the prospective brewmasters. The students were delighted by the hospitality they received from the companies involved who were extremely generous in looking after the physical well-being of the students.

Leave-taking On the 24th June, the day after returning to Berlin, the VLB Managing Director Dr. Josef Fontaine presented the hard-earned certificates. He was delighted that all 51 participants had successfully completed the course and could now start or continue their career as “Brewmaster VLB”. On account of their especially good performance, he praised the five best students: Erika Brockberg, Brew Detroit LLC; Derya Korkut Tıraş, EFES; Mehmet Talat Ayaz, EFES; Brandon Judd, Indie Alehouse Brewing Co.; and Rodrigo Santos, all of whom achieved the wonderful average grade mark of 1.3. In conclusion, Dr. Fontaine thanked all the VLB lecturers and especially the course manager Heike Flohr and the leading course instructor, Burghard Meyer, for all their hard work. The next Certified Brewmaster Course at the VLB runs from 9th January to 30th June 2017 in Berlin. Contact Heike Flohr Events international (EN/ES) flohr@vlb-berlin.org www.vlb-berlin.org/en/brewmaster

VLB Certified Brewmaster Course – Graduates 2016 –

1. Erika Brockberg (USA)

2. Derya Korkut Tiraş (Turkey)

Mehmet Talat Ayaz (Turkey)

Brauerei Forum – International November 2016

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Raúl Alonso Ortega (Spain)

Thushara Ambepitiyage (Sri Lanka)

Herman Barboza (Venezuela)

Kunnawat Buabut (Thailand)

Raúl de la Fuente (Spain)

Tucker Eagleson (USA)

Matheus Facca (Brazil)

Alan K. Fernandes Souto (Brazil)

Kwan Youl Kim (South Korea)

Moo Kyung Kim (South Korea)

Sinpetch Kirdsomboon (Thailand)

Tsuyoshi Kitabayashi (Japan)

Eduardo Zaio Mattar (Brazil)

Jonathan Meku Tafo (Cameroon)

Isabella Mendoza (Venezuela)

Mario Meza (Chile)

Brauerei Forum – VLB International November 2016

Diana Canas (Portugal)

Keo Vanny Chey (Cambodia)

Do Young Choi (South Korea)

Pongthep Chumjai (Thailand)

Leandro Gonçalves da Silva (Brazil)

Vitor Valdivia Hernandez (Brazil)

Techa Inkhathirawat (Thailand)

Brandon Judd (Canada)

Jing Liu (China)

Tongru Liu (China)

Xavier Lorieux (France)

Kristin Luparello (USA)

Marie Modrok (Germany)

Luiz Fernando Müller (Brazil)

Rogatien Nyada Nyada (Cameroon)

Mark Patriquin (Canada)

Brauerei Forum – International November 2016

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Cheng Peng (China)

Roberto Pierotti Ferreira (Brazil)

Mario Pistoni (Brazil)

Frazer Robertson (United Kingdom)

Aturo Romero (Venezuela)

Lucas Romero da Silva (Brazil)

Paul André Roveri (Brazil)

Roger H. Salisbury (South Africa)

David Santiago (Switzerland)

Rodrigo Santos (Brazil)

Atit Sermsuksathaporn (Thailand)

Fabio Teleginski (Brazil)

Daniela C. Velasquez (Venezuela)

Gong Yaijam (Thailand)

Quing Yang (China)

Yufeng Zhang (China)

Brauerei Forum – VLB International November 2016

Brauerei Forum – International November 2016

Anniversary

2006 – 2016

VLB Certified Brewmaster Course

Brauerei Forum – VLB International November 2016

2006 – 2016

Anniversary

VLB Certified Brewmaster Course

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Brauerei Forum – International November 2016

Anniversary

2006 – 2016

VLB Certified Brewmaster Course

Brauerei Forum – VLB International November 2016

2006 – 2016

Anniversary

VLB Certified Brewmaster Course

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Brauerei Forum – International November 2016

Anniversary

2006 – 2016

VLB Certified Brewmaster Course

Brauerei Forum – VLB International November 2016

2006 – 2016

Anniversary

VLB Certified Brewmaster Course

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Brauerei Forum – International November 2016

Anniversary

2006 – 2016

VLB Certified Brewmaster Course

Brauerei Forum – VLB International November 2016

2006 – 2016

Anniversary

VLB Certified Brewmaster Course

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

Brauerei Forum – International November 2016

Anniversary

2006 – 2016

VLB Certified Brewmaster Course

Brauerei Forum – VLB International November 2016

2006 – 2016

Anniversary

VLB Certified Brewmaster Course

VLB CERTIFIED BREWMASTER COURSE 2006 – 2016

VLB institutes and departments

Imprint

Brauerei Forum

VLB Berlin, Seestrasse 13, 13353 Berlin, Germany  + 49 (30) 450 80-0,  brewmaster@vlb-berlin.org ,  www.vlb-berlin.org

Managing Director

Head of Finance

Dr.-Ing. Josef Fontaine  + 49 (30) 450 80-292  fontaine@vlb-berlin.org

Dipl.-Kauffrau (FH) Manuela Hauffe  + 49 (30) 450 80-237  hauffe@vlb-berlin.org

Research Institute for Beer and Beverage Production (FIBGP)

Research Institute for Raw Materials (FIR)

Dr.-Ing. Roland Pahl  + 49 (30) 450 80-238  pahl@vlb-berlin.org  www.vlb-berlin.org/en/fibgp

Prof. Dr. Frank Rath  + 49 (30) 450 80-154  rath@vlb-berlin.org  www.vlb-berlin.org/en/fir

Testing Laboratory for Packaging M.Eng./Dipl.-Ing. Susan Dobrick  + 49 (30) 450 80-242  dobrick@vlb-berlin.org  www.vlb-berlin.org/vp

Biological Laboratory Dr. Johannes Hinrichs  + 49 (30) 450 80-236  hinrichs@vlb-berlin.org  www.vlb-berlin.org/biolab

Research Institute for Biotechnology and Water (FIBW) Dr. Katrin Schreiber + 49 (30) 450 80-168  k.schreiber@vlb-berlin.org  www.vlb-berlin.org/en/fibm

Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-106  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/fibga

Central Laboratory Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-106  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/cl

ISSN 0179–2466 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany 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

Dr. Sarah Thörner  + 49 (30) 450 80-250  s.thoerner@vlb-berlin.org  www.vlb-berlin.org/en/fis

Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de

Dr.-Ing. Martin Senz  + 49 (30) 450 80-157  m.senz@vlb-berlin.org  www.vlb-berlin.org/en/beam

Dipl.-Ing. Norbert Heyer  + 49 (30) 450 80-139  heyer@vlb-berlin.org  www.vlb-berlin.org/en/fim

Department for Water Quality, Management and Technology (WMT)

PR and Publishing Department/ Editorial Office “Brauerei Forum“

Johannes Fuchs  + 49 (30) 450 80-233  fuchs@vlb-berlin.org  www.vlb-berlin.org/en/fisas

www.brauerei-forum.de

Special Analyses

Research Institute for Management and Beverage Logistics (FIM)

Research Insitute for Spirits, Analytical Technology and Sensory Analysis (FISAS)

Information service of VLB Berlin

Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger

Department for Bioprocess Engineering and Applied Microbiology (BEAM)

Dr. Alfons Ahrens  + 49 (30) 450 80-294  ahrens@vlb-berlin.org  www.vlb-berlin.org/en/wmt

Technical periodical for breweries, malthouses, the beverage industry and their partners

Dipl.-Ing. Olaf Hendel  + 49 (30) 450 80-255  hendel@vlb-berlin.org  www.vlb-berlin.org/en/pr

VLB LaboTech GmbH  + 49 (30) 450 80-220  labotech@vlb-berlin.org  www.vlb-berlin.org/en/labotech

IfGB Focus Spirits & Distilling Wiebke Künnemann  + 49 (30) 450 80-270  kuennemann@vlb-berlin.org  www.ifgb.de

Publication Dates Appears with 8 editions a year, in German plus 2 issues in English. Day of publication: 7th of November 2016 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.

Brauerei Forum – VLB International November 2016 2016

Our next international edition will be released in May 2017

VLB Schedule 2016/2017

 Seminar „Brewing in a Nutshell“ 13/14 December 2016, Berlin, Germany

 Workshop “Craft Brewing in Practice” 18 August to 29 September 2017, Berlin

 MicroBrew Symposium Mumbai 14 December 2016, Mumbai, India

 104th VLB October Convention 2017 incl. 46th Int. Malting Barley Seminar 15 to 16 October 2017, Berlin, Germany

 Certified Brewmaster Course 2017 9 January to 30 June 2017, Berlin, Germany Language: English (fully booked)  Brewers Seminar in Russia 27 Feb to 2 Mar 2017, Moscow, Russia  104th Brewing and Engineering Conference 6 to 8 March 2017, Munich, Germany  Workshop „Micro Malting in Practice“ 15 to 22 May 2017, Berlin, Language: English  Brewing Conference Bangkok 11 to 13 June 2017, Thailand  VLB Summer Party 2017 7 July 2017, Berlin, Germany  Workshop ”Real Craft Brew“ 6 to 8 September 2017, Vielau, Germany  International MicroBrew Symposium 11 September 2017, Munich

 Workshop ”Applied Microbiology“ 31 October to 4 November 2016, Berlin  8th Ibero-American Symposium Brewing and Filling Technology 23 to 25 October 2017, Guatemala VLB is exhibiting at the following international congresses and trade fairs in 2016/2017:  drink technology India 15 to 17 December 2016, Mumbai, India  BevialeMoscow 2017 28 February to 2 March 2017, Moscow, Russia  Craft Brewers Conference/BrewExpo America 10 to 13 April 2017, Washington D.C., USA  36th EBC Congress 14 to 18 May 2017, Ljubljana, Slovenia  drinktec 2017 11 to 15 September 2017, Munich, Germany

editor@brauerei-forum.de