Brauerei Forum - International Edition November 2011

Brauerei Forum

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

Published by Versuchs- und Lehranstalt für Brauerei in Berlin

International VLB Edition | 9 November 2011 | ISSN 0179-2466

 New developments on VLB  News from Research & Development  VLB Event Schedule 2012/2013  International Training Courses – Graduates 2011

www.brauerei-forum.de

Spec VLB I ntern ial Editio n ation al – R : eview 2011

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Content

 VLB Berlin Inside 4

The new VLB training centre – Status update

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New international VLB members

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VLB Berlin and SENAI Rio, Brazil, announcing cooperation / Deniz Bilge joins VLB´s team of experts

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Stay tuned to VLB: New website and social network / VLB Alumni Meeting at the Craft Brewers Conference 2011

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Wolfgang Kunze 85

 Research & Development 10 12 14

Fermentation tests with improved EBC fermentation modules New analytical method for determination of high molecular arabinoxylan content in wort VLB laboratories achieved ISO/IEC17025 reaccreditation / Dr. Diedrich Harms, DLG´s Managing Beer Test Officer

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“AHA collaborative trials“ of the hop analytics work group

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Stable isotope dilution assay: An outstanding tool in beer analysis

10 Small-scale tests of yeast properties can give valuable insight to optimise or modify the fermentation process or to develop new products. In this context the BBSA of VLB Berlin has improved an EBC testing method

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 Training & Events 18

VLB Berlin bids farewell to its Certified Brewmasters 2011

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VLB International Seminars in Berlin: Training in Germany

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“Technology Brewing and Malting“ / “The Yeast in the Brewery – Management, Pure yeast cultures, Propagation”

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VLB Russian Brewers Course 2011 finished successfully

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Meet VLB´s experts at trade fairs and conferences!

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International VLB conventions 2011

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VLB institutes and departments – contacts

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VLB International Events 2011/2012

An analytical method for the determination of high molecular arabinoxylan was established at the Research Institute for Raw Materials (VLB Berlin) in order to monitor their content in wort and beer

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Dear friends and alumni of VLB Berlin!

Every year we publish an English edition of VLB’s monthly trade journal Brauerei Forum. The idea is to reach the steadily increasing group of international customers, members and alumni of VLB Berlin who do not speak German.

Our international edition is focused on the activities of VLB Berlin during the year 2011 with special relevance to its international clientele. You will find news about VLB as well as reports about selected topics from research and deve­lopment. This volume also covers our international conventions and seminars. Additionally we report on the VLB Certi­fied Brewmaster Course 2011 and our Russian Brewers Course. A list of contact persons as well as an event schedule for 2012 complete this issue.

This year we would also like to invite you to join us on LinkedIn. Follow VLB’s company page or our group “VLB Berlin”.

Looking forward to meeting you – personally or virtually!

With best regards, Your team from the Brauerei Forum Olaf Hendel (Editor-in-Chief) Wiebke Künnemann (Editor) Dieter Prokein (Editor)

 redaktion@brauerei-forum.de

The VLB Research Institute for Special Analysis (FIS) offers long lasting competence in mass spectrometry (MS) and stable isotope dilution assay (SIDA). MS and SIDA are outstanding tools for trace analysis from complex matrices such as mash, wort and beer

18 After 6 months of intensive training, 36 successful graduates of VLB‘s Certified Brew­master Course 2011 were bid farewell on Friday, 24 June. This year’s VLB Certifed Brewmaster Course was attended by students from 18 nations

Brauerei Forum – VLB International 2011

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VLB inside

The new VLB training centre – Status update The planning of a new training facility at VLB Berlin is progressing. The new building will accommodate about 6,000 m² floor space of facilities such as major parts of the VLB pilot plants, laboratories and seminar rooms.

In summer 2010 the preliminary planning was submitted to the financing local authorities for approval.

Start of construction is currently scheduled for summer 2012. (oh) In 2009 VLB Berlin received a funding commitment of € 26.6 million for a new facility for training and education (see also the coverage in our International Editions 2009 and 2010). The project is financed jointly from local, federal and European funds. The new building will be located at the rear of the property at Seestrasse 13 and merge with the existing institutes and departments. In addition to its core activities in the brewing and malting sector the new facility will be a precondition to extend the VLB services into the fields of beverage technology and biotechnology.

 redaktion@brauerei-forum.de

Preliminary planning is finished After spending a lot of time with the numerous public tenders, negotiations and other administrational tasks the actual planning was started in early 2011. The new training centre consists of 6 levels. The basement will host the VLB pilot brewery and the pilot malting plant including the technical utilities.

On the ground floor conference and seminar rooms and training laboratories are located. On the 4 upper floors further laboratories, seminar rooms and offices are planned. The basic design follows the idea of an open minded concept: The inner building will be dominated by a large and light atrium. A big glass wall makes the brewing facility in the basement transparent to the visitors. Several galleries invite face-toface communication. The architectural concept and design was realised by Gerber Architekten (Dortmund), planning of building services and laboratories is carried out by Planungsgruppe M+M AG (Hamburg) and the structural design by Ingenieurbüro Wetzel & von Seht (Berlin). The construction will be supervised by Peter Widell und KSV Krüger, Schuberth, Vandreike (Berlin).

After lots of planning rounds the preliminary planning was completed in summer 2011 and has been submitted to the financing local authorities for approval.

Completion in 2014 Based on the current schedule, the start of the construction works for the building excavation is expected in summer 2012. Depending on external influences (e.g. winter conditions) the ultimate completion and commissioning of the facility is expected for the second half of 2014.

With the new training facility VLB will sustainably retain its top position as one of the leading institutes worldwide for the brewing and beverage industries.

Design of the new VLB training centre: View from southwest

© Gerber Architekten

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In the meantime the preliminary planning is under further elaboration. The next milestone will be the completion and submission of the design documentation in order to apply for the construction permit. In the context of the project the demolition works on the site of VLB started at the end of 2010 and are still in progress.

Brauerei Forum – VLB International 2011

VLB inside

New international VLB members In 2011 again two renowned breweries and some companies from the supply side have joined the VLB network through a membership: The Spanish brewery Hijos de Rivera (Estrella Galicia) is a new member of VLB Berlin. The company is located in the north-west of Spain in the city of A Coruña. The brewery was founded in 1906 and its major brand is Estrella Galicia, a lager beer with 5.5 %vol alcohol. The annual production is about 680,000 hl and there are 260 employees. In addition to beer, Hijos de Rivera also produces wine, water, spirits and cider.

Photo: José Luis Olmedo Nadal (3rd from right) receives the Certificate of VLB Membership for Hijos de Rivera  www. estrellagalicia.es

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Tehran Govar Brewery from Iran also joined the VLB in January 2011. The brewery is located 120 km northeast of Tehran, the capital of Iran. The new greenfield plant went into operation in 2009 and has a capacity of about 1.5 mio. hl per year. Since alcoholic fermentation is prohibited in Iran, Tehran Govar focuses on non-alcoholic malt beverages which have become very popular in this country.

Photo: Mansoor Nadjafi-Asl (Middle) receives the Certificate of VLB Membership for Tehran Govar  www.tehrangovar.com

Companies from the supply industry which joined VLB in 2011:

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Meet Sabine and Thomas Weyermann at the „BRAU Beviale“ in Nuremberg, November 09 -11, 2011 hall 1, booth # 403 and 405, and join the Weyermann® Bavarian Party in Bamberg, November 12, 2011, 3:00 p.m. !

For more information contact : e-mail: info@weyermann.de www.weyermann.de

Brauerei Forum – VLB International 2011

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VLB inside

VLB Berlin and SENAI Rio, Brazil, announcing cooperation

Deniz Bilge joins VLB‘s team of experts

Partnership signed in the field of education, further training and other projects

Since May 2011 Dr. Deniz Bilge has been new senior consultant at VLB‘s Department for Brewing and Beverage Science & Applications (BBSA).

for the Brazilian brewing sector. (oh) The competence of VLB Berlin is enjoying increasing appreciation worldwide: Further confirmation is the new cooperation agreement with the renowned SENAI Food and Beverage Technology Center from Vassouras, Rio de Janeiro, Brazil. The agreement was signed on 29 September 2011 in Berlin

by Maria Lucia Telles, Director of SINAI Rio de Janeiro, Antõnio Tavares da Silva, Executive Manager of the SENAI Food and Beverage Technology Center, and Dr. Josef Fontaine, Managing Director of VLB Berlin.

A focus of the agreement lies in close cooperation in the field of education and training for brewers in Brazil. It also includes the intention of joint development and consulting projects with relevance for the brewing and beverage sector.

As a first step, the well-established SENAI brewers’ courses will be sup-

ported by contributions from experts from VLB in the future. In addition joint excursions to Germany are planned. The upcoming 3rd VLB Iberoamerica American Symposium Brewing and Filling Technology from 18 to 21 June 2012 in Petropolis, Rio de Janeiro, Brazil, will include a session on raw materials and malt which will be organised together with SENAI. With this long-term agreement both institutes, SENAI and VLB, aim to further deepen the good relationships between the two great beer nations Brazil and Germany.

The SENAI-RJ Food and Beverage Technology Center (CTS) is located in Vassouras in the State of Rio de Janeiro, Brazil. Amongst other things, CTS provides training courses for technicians from the brewing and food industry in Brazil.

Looking forward to close cooperation: Antõnio Tavares da Silva, Executive Manager SENAI-RJ, Maria Lucia Telles, Director SENAI-RJ, and Dr. Josef Fontaine, Managing Director VLB

Photo: oh

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Brauerei Forum – VLB International 2011

VLB Berlin has successfully expanded its team of experts: With Dr. Deniz Bilge VLB has been able to gain an experienced doctorate brewing engineer in order to strengthen its capacities.

Deniz Bilge started his professional career with an apprenticeship as “Brewer and Maltster“ at the Beck´s Brewery in Bremen, Germany. After positions in Canada and Germany he started a study course in brewing technology at Technische Universität Berlin, where he obtained a degree in brewing engineering in 1999. In the following years he was a research assistant at the Institute for Brewing Science at TU Berlin under Prof. Karl Wackerbauer. There he also earned his Doctors degree.

2005 Deniz Bilge moved to Sopura Chemie where he was responsible for the development and implementation of cleaning and disinfection concepts in the brewing industry.

In 2008 he left Germany for Greece.

As Technical Director of the Hellenic Breweries of Atalanti he was responsible for the management of production and filling including purchasing, maintenance and human resources.

In 2011 he moved back to Berlin.

At VLB Deniz Bilge contributes to the research, consultancy and training of VLB‘s Department for Brewing and Beverage Science & Applications (BBSA) with special focus on the international markets.

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A worldwide leading manufacturer of pumps, valves and systems, we are a competent and reliable partner in many areas of the food and beverages industry. In the beginning of 2010, we extended our product range for sterile processes. Offering products for these core applications is KSB’s response to meeting the customers’ requirements and our guarantee to find the right solution for any demand. This is achieved with thorough know-how and an in-depth competence in materials to deliver solutions from a single source. Which is exactly what KSB is all about. www.ksb.com

Brauerei Forum – VLB International 2011

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VLB inside

Stay tuned to VLB: New website and social network The Internet has become one of the most important communication channels – also for VLB. With a web site relaunch in 2011 and a new community on LinkedIn VLB is well positioned within the world of new media. (oh) Since 1996 VLB Berlin has operated a web site at www.vlb-berlin. org. In 2011 the forth relaunch was completed: The new VLB page has the “look and feel” of an information portal. All current news, dates and information are displayed on the start page. In the submenus the user can find detailed information about all VLB departments, its service activities, the publications, training courses and other events. As special gimmick a small quiz about brewing specific expert know­ledge is offered.

The information on the VLB web site is available in German, English, Spanish and Russian.  www.vlb-berlin.org

Social media networks have been growing very quickly and become more and more important – also on a professional level. In November 2011 VLB started to support an international community on the international network “LinkedIn”.

Currently available is a company page and a group which will be managed and supported by several VLB experts. The group addresses international alumni, members, friends and partners of VLB. The language is English.  www.linkedin.com/company/

vlb-berlin

VLB Alumni Meeting at the Craft Brewers Conference 2011 The VLB booth at the Craft Brewers Conference in March 2011 in San Francisco, USA, again attracted a lot of interest. An additional highlight was provided by the first international VLB Alumni Meeting, which took place in the context of this event.

(oh) No doubt about it: The annual Craft Brewers Conference has developed into the biggest event for craft and microbrewers worldwide. With about 4000 attendees the 2011 conference was again sold out. Since 2006 VLB Berlin has been attending this event with

a booth. The aim is to continuously extend and maintain its international network – also with the US craft and microbrewers scene.

In addition to a lot of other conference activities a special highlight for the VLB representatives Roland Folz and Burghard Meyer was the 1st International VLB Alumni Meeting which took place on Thursday, 24 March 2011, at the Hilton San Francisco. The intention was to bring together the small but constantly growing community of VLB alumni based in North America. Thanks to the support of Ziemann USA, the Trumer Brewery, the Sierra Nevada Brewing Co and the New Holland Brewing Co it was a small but enthusiastic party with great beers and food. VLB would like to address special thanks to Oliver Wesseloh (Ziemann USA) for his great support!

All attendees agreed that this was a successful kick-off which needs to be continued. The next international VLB Alumni Meeting is scheduled during the Craft Brewers Conference 2012 in May 2012 in San Diego, USA.  www.vlb-berlin.org/alumni

Long time no see: Participants of the 1st International VLB Alumni Meeting in March 2011 in San Francisco (USA)

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Brauerei Forum – VLB International 2011

VLB inside

Wolfgang Kunze 85 On 7 August 2011, Wolfgang Kunze, former Head of the Dresdner Brewers’ School, manager of the VLB office in Dresden and author of the textbook “Technology Brewing and Malting“ celebrated his 85th birthday.

(oh) Wolfgang Kunze, born in 1926, completed an apprenticeship as ”Brewer and Maltster“ at the Waldschlößchen Brauerei in Dresden, Germany. He graduated in brewing science at VLB Berlin in 1952. He moved back to Dresden and became teacher and head of the Dresden Brewer’s School, a position he held for 38 years. In this position he introduced generations of brewers and maltsters in Eastern Germany to the art of beer brewing. After the German reunification he founded and ran the VLB office in Dresden and rendered great service in re-uniting the German brewers community in East and West.

He conveyed his comprehensive knowledge and his didactic experience in the famous textbook ”Technology Brewing and Malting“. His book – in brewers’ circles well-known as just the “Kunze”– has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in 1961.

Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese,

3500 Russian and 1500 Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian. The English Edition – last updated in 2009 – is available at VLB Berlin and other book stores.

Today Wolfgang Kunze lives in Radebeul near Dresden. He has been married since 1948 to his wife Christa and has 3 children, 8 grandchildren, 7 great-grandchildren and a dog.  www.vlb-berlin.org/en/kunze

Tradition meets Innovation The Barth-Haas Group is the global market leader in all products and services derived from hops. As a successful family-run company, we have been developing innovative hop-based products to meet brewers’ needs for over 100 years. We are setting new standards in hop-based applications. Our customers benefit from our reliable partnership, extensive technical know-how and comprehensive service. We are the Barth-Haas Group and Hops are our World!

www.barthhaasgroup.com

Brauerei Forum – VLB International 2011

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Research & Development  Brewing Technology

Fermentation tests with improved EBC fermentation modules Small-scale tests of yeast properties can give valuable insight to optimise or modify the fermentation process or to develop new products. During recent years the so called EBC test tubes made from glass were the method of choice when running tests for beer fermentation. The Department for Brewing and Beverage Science & Application of VLB Berlin has now introduced a further development of this method which shows significant advantages in terms of handling and reliability.

Roland Folz and Thomas Tyrell in front of the new fermentation module for fermentation test according to EBC

(oh) Testing of yeast properties on a small-scale is mainly performed in so called EBC fermentation test tubes.

This test was published in 1977 as method 2.5.4 “Tubes E.B.C.” within the Analytica of the European Brewery Convention (EBC). The reactors are described as glass tubes with an internal diameter of 50 mm and a height of 150 cm. In order to control the temperature they are equipped with a cooling jacket. The volume of 2 litres of fermenting substrate allows a head of liquid of 110 cm. Samples are supposed to be taken from the top of the fermenter at a level of 30 cm below the surface of the liquid. The aeration of wort is recommended within this method by inverting the tube 20 times after filling and yeast pitching.

In comparison to other fermentation

methods in laboratory scale, the EBC tubes allow a relatively high liquid column with only 2 litres of volume.

This simulates a certain sedimentation height and static pressure to the yeast.

As a result this fermentation comes closer to a large-scale process than fermentations in other laboratory setups.

This method has been used for decades within the brewing industry and works quite well but has some serious disadvantages.

Due to the material properties of glass the tubes are quite sensitive in handling. Also, the maximum internal pressure of a glass tube is limited. The aeration method by “shaking” the tubes is neither reproducible nor controllable. An oxygen free processing of the fermented beer is almost impossible and the range of adjustable CO2 con-

centrations is very limited. Taking into account all of these disadvantages, this EBC method shows some room for improvement.

Modified test tubes made from stainless steel The basic targets for the development of the new test tubes were to increase the reproducibility, to optimise the handling and to bring the test environment closer to conditions in industrial practice. The figure on the right shows the basic setup of the new fermentation module containing 10 test tubes.

They are made from stainless steel with an inner diameter of 65 mm. This increases the volume from 2 l to 3,65 l.

Each tube has 3 cooling zones and is equipped with 2 Varivent® connectors provided by GEA Brewery Systems.

The construction offers two sampling points per column and allows the inline connection of measuring devices for turbidity or other parameters. A view into the test tube for technological observation of the fermentation process is possible by a sight glass.

The pressure is controlled by a bunging device on the top of each test tube. The cleaning process has also been improved. The new installation is suitable for cleaning in place (CIP).

All columns are connected in parallel into the same CIP loop. This assures an easy cleaning and sanitising of the 1,5 m long tubes within only one hour.

An important aspect when it comes to screening a large amount of yeast strains on their fermentation properties. In comparison to the conventional EBC test tubes, the modified tubes show several significant advantages.

Improved sampling: A reproducible sampling can be done at two sampling valves at the same liquid level. The upper one at 30 cm below liquid level as described in the original EBC method.

The fixed point avoids irregularities due to different handling by different operators. Inline measurement can be applied with the installed Varivent® connections as well. This also allows the validation of new measurement devices and other applications.

Photos: oh

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Brauerei Forum – VLB International 2011

Fermentation under pressure: The new tubes allow the application of an overpressure up to 3 bar during fermentation. This has several advantages. It improves the wort aeration and allows checking yeast properties under higher CO2 concentrations. Another positive effect is that the oxygen intake can be reduced significantly when the fermented beer is filled into bottles for further analysis.

Research & Development

Origin of great beers.™ Focus on green brewing technology.

CIP Cleaning: Due to the stainless steel construction, the new test tubes can be easily hooked up to a CIP loop. This allows reliable cleaning and disinfection and saves time and cost.

Greater diameter and stainless steel instead of glass: The modified tubes are made of stainless steel with an inner diameter of 65 mm. This leads to a larger volume of each tube (3,65 litres). A typical experience with the conventional tubes was that in fermentations, where many samples had to be taken the liquid level decreased significantly in the course of the fermentation. As a result the volume of the beer was too low to run a complete beer analysis, especially including sensory tasting at the end of the test.

With the extended volume of the new tubes this problem has been solved. Of course, VLB is aware that gaining adequate sampling at a volume of 3,65 l is still a problem. However, this approach demonstrates a close connection to VLBs strategical investment in cutting edge analytical devices during the recent years in order to be able to gain as many results as possible out of smallest amount of sample volume. The combination of a modern small scale fermentation set up combined with leading analytical developments can therefore serve as a reference in today’s fermentation modelling.

Fields of application New selection of yeast strains and screening of fermentation properties: It has been shown in several publications that culture yeast strains are usually not identical clones. Consequently it

is not uncommon to find yeast cells with genetic differences within one brewery yeast culture.

These mixed populations are not necessarily negative for industrial brewery fermentations. But in some cases one genotype within a mixed population performs better than others in terms of fermentation speed, flocculation, diacetyl reduction and others. To find genetically different yeasts in a batch it is necessary to separate single cells. At the VLB this is done with a micromanipulator.

In a second step these yeast cells are propagated and checked to see if they are identical clones or different in their genetic properties. If different yeasts are present they need to be tested on their fermentation properties and on their genetic stability. Our improved EBC test tubes are perfectly adapted for reliably conducting those types of small scale fermentations. Screening of fermentation additives: Besides a general screening of yeast strains, the EBC test tubes are suitable to check the optimal dosage and the effects of fermentation additives.

Testing of new inline measurement systems for control of fermentation: The test tubes also allow the validation of analytical inline control devices during fermentation. The equivalent offline control sample can be taken on the other side of the tube.

With this improved EBC method process optimisation and product development of fermentet beverages will be more efficient and reliable.

Contact Dr.-Ing. Roland Folz folz@vlb-berlin.org Dipl.-Ing. Thomas Tyrell Tyrell@vlb-berlin.org

GEA Brewery Systems lays the focus on conser vation of natural resources, yield increase in the brewing process and significant reduction of operational expenses.

Reduce your environmental footprint and go green – our equipment and processes are optimized for longterm sustainability and designed for your successful economic future. We develop innovative solutions considering your local conditions and your economic and ecological requirements.

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Minimized consumption of natural resources like water, energy and raw materials Making the brewing process as efficient and predictable as possible Reduced odour emissions by up to 100 % Recycling of by-products or waste products Tailored energy management

Nuremberg, 9 – 11 November hall 7 / stand 602

GEA Process Engineering

GEA Brewery Systems GmbH Huppmann Tuchenhagen Heinrich-Huppmann-Str. 1, 97318 Kitzingen, Germany Tel +49 9321 303-0, Fax +49 9321 303-603 Am Industriepark 2–10, 21514 Büchen, Germany Tel +49 4155 49-0, Fax +49 4155 49-2770 info@gea-brewery.com, www.gea-brewery.com

Brauerei Forum 1 GEA_BS_GreenImage_92x240mm_engl_RZ.indd

– VLB International 2011

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24.10.11 11:09

Research & Development  Raw materials

New analytical method for determination of high molecular arabinoxylan content in wort Henrike Vorwerk, registered food chemist, Research Institute for Raw Materials (FIR) of VLB Berlin

In the past, successful attempts were made in cultivation and malting technologies to reduce the content of β-glucans in brewing barley and malt and thus prevent technological problems in the brewing process caused by these substances. Arabinoxylans occur mainly together with β-glucans in the grain and show very similar properties. Nonetheless they have not been included in most of these studies. An analytical method for the determination of high molecular arabinoxylan was established at the Research Institute for Raw Materials in order to monitor their content in wort and beer.

Arabinoxylans as a factor contributing to beer viscosity and filterability Arabinoxylans are important non-starch polysaccharides in barley and represent a major structural constituent of cell walls in various tissues. While β-glucan enriched endosperm cell walls contain only small amounts of arabinoxylan (20 %), aleurone cell walls are built up mainly of arabinoxylans (70 %). The chemical structure of arabinoxylans Henrike Vorwerk consists of a linear backbone of β-(1,4)D-xylopyranosyl residues to which α-L-arabinofuranosyl residues can be attached in O-2 and/or O-3 position. The distribution of the resulting structural elements of unsubstituted, monosubstituted and disubstituted xylose residues varies depending on the origin of the arabinoxylans [1]. A unique characteristic of arabinoxylans is the presence of hydroxycinnamic acids, especially ferulic acid, which can be linked to the O-5 Prof. Dr. Frank Rath position of arabinose residues.

Arabinoxylans are only partially soluble in water. Higher amounts of substituted xylose residues improve the solubility of the molecules [2]. Under oxidative conditions feruloyl units can dimerize into dehydrodiferulate esters, cross-linking arabinoxylan molecules covalently with arabinoxylans and other cell wall components and thereby contributing to the insolubility of arabinoxylans [1]. Due to their high molecular weight and cross-linking capacity, arabinoxylans are able to form viscous solutions and stabilized gels, thereby displaying characteristics normally associated with β-glucans.

During malting, water-soluble arabinoxylan levels in malt increase to twice the amount found in barley [3]. Enzyme activities during mashing cause a further solubilization of arabinoxylan from malt with wort arabinoxylans representing 10-14 % of the total barley malt arabinoxylan (6.4-6.9 %) [4]. Pa-

Fig. 1: Mean values of AX content in one congress wort prepared repeatedly over 5 consecutive days

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Brauerei Forum – VLB International 2011

rameters such as kilning and mashing temperatures, steeping degree and grist coarseness influence the formation and extractability of water-soluble arabinoxylans during malting and mashing [5]. In the past, filtration difficulties in the brewing process were generally attributed to β-glucan contents in raw materials. Recently, it has been reported that arabinoxylans might have a larger effect on filterability than β-glucans [6]. Evidence was found that arabinoxylans may influence wort and beer viscosity to a higher extent than known for β-glucans [7]. Furthermore the impact of arabinoxylans on extract yield, haze formation and foam stability is discussed. Considering that those effects can be attributed mostly to high molecular, water-soluble fractions of arabinoxylans, further studies should concentrate on these substances.

High molecular arabinoxylans At the FIR an analytical method for the measurement of high molecular arabinoxylans from wort and beer was established as an adaptation of a method previously published by Obrecht [8].

High molecular arabinoxylans are precipitated from wort by addition of alcohol. The precipitate is hydrolysed with sulphuric acid to break down the polysaccharides into their single sugar residues. After a neutralisation step with calcium carbonate, the supernatant is lyophilized, reconstituted in an eluent mixture and the xylose concentration measured by high performance liquid chromatography (HPLC) with refractive index detection (RID). The high molecular arabinoxylan content is calculated from the determined xylose concentration, assuming that barley malt arabinoxylan contains 56.3 % xylose [9]. The arabinose concentration in the lyophilisate is not considered in the

Research & Development

Fig. 2: AX concentration in congress worts of malts from different barley varieties (4 locations, 2 malting variants) (n = 8) calculation as varying amounts of arabinose can result from arabinogalactans. For validation purposes aliquots of one congress wort were prepared 10 times during one day and several times per day for 5 consecutive days. The intraday measurements had a mean value of 307 mg/L with a relative standard deviation (RSD) of 4.9 %. For the interday measurements a mean of the daily mean values of 306 mg/L with a RSD of 1.4 % was calculated, showing a good repeatability of the sample preparation (Fig. 1).

First Results 6 spring barley varieties, cultivated at various locations in Germany, were malted under varying conditions and the concentration of high molecular arabinoxylans in the congress worts of these malts was measured. The calculated mean values for 4 locations and 2 malting variants ranged from 183– 308 mg/L, showing a distinct variation of the determined arabinoxylan levels (Fig. 2). High molecular arabinoxylan concentrations measured in congress worts of commercial barley malts were in a range from 206–371 mg/L. Comparing the determined arabinoxylan contents in the congress worts with their β-glucan content, it appears difficult to find a correlation between these compounds, seeing as worts with similar amounts of arabinoxylans contain strongly varying amounts of β-glucan (Fig. 3). But there seems to be a slight trend of increasing arabinoxylan concentrations with decreasing β-glucan concentrations. A reason for this effect could be an improved extractability of high molecular arabinoxylans caused by a stronger degradation of β-glucans in the cell wall material during malting.

Taking these results into account it should be considered whether a strong degradation of β-glucans is useful to the brewing process if this results in larger amounts of high molecular arabinoxylan being released into the worts with the capacity to form viscous solutions and gels.

Literature [1] Izydorczyk MS, Dexter JE (2008): Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products – A Review, Food Research International, 41, 850–868 [2] Viëtor RJ, Voragen AGJ, Angelino SAGF (1993): Composition of nonstarch polysaccharides in wort and spent grain from brewing trials with malt from a good malting quality barley and a feed barley, Journal of the Institute of Brewing, 99, 243–248

[3] Dervilly G, Leclercq C, Zimmermann D, Roue C, Thibault JF, Saulnier L (2002): Isolation and characterization of high molar mass water-soluble arabinoxylans from barley and barley malt, Carbohydrate Polymers, 47, 143–149 [4] Debyser W, Derdelinckx G, Delcour JA (1997): Arabinoxylan and arabinoxylan hydrolysing activities in barley malts and worts derived from them, Journal of Cereal Science, 26, 67–74 [5] Krahl M, Müller S, Back W, Kreisz S (2008): Arabinoxylan (Pentosan) in der Malz- und Bierbereitung, Brauwelt, 10, 248–252 [6] Sadosky P, Schwarz PB, Horsley RD (2002): Effect of arabinoxylans, β-glucans, and dextrins on the viscosity and membrane filterability of a beer model solution, Journal of the American Society of Brewing Chemists, 60(4), 153–162 [7] Li Y, Lu J, Gu G, Shi Z, Mao Z (2005): Studies on water-extractable arabinoxylans during malting and brewing, Food Chemistry, 93, 33–38 [8] Obrecht J (2009): A straightforward method for the determination of viscosity-inducing arabinoxylans in wort and beer, Poster Session EBC Congress Hamburg [9] Izydorczyk MS, MacGregor AW (2003): Identification of biochemical and functional properties of β-glucans and arabinoxylans in barley and malt that cause processing problems during malting and brewing, http://www.gov.mb.ca/agriculture/research/ardi/projects/98–187. html Contact Henrike Vorwerk vorwerk@vlb-berlin.org Prof. Dr. Frank Rath rath@vlb-berlin.org

Brauerei Forum – VLB International 2011

Fig. 3: Arabinoxylan and β-glucan concentration in congress worts of commercial malts

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Research & Development  Analytical Services

VLB laboratories achieved ISO/IEC17025 reaccreditation VLB Berlin has achieved the reaccreditation by the Deutsche Akkreditierungsstelle (DAkkS). The laboratories are now again accredited for a period of five years according to DIN EN ISO/IEC 17025. Compliance to international standards is essential for a professional analytical laboratory.

(WiK) VLB Berlin has renewed its accreditation according to DIN EN ISO/IEC 17025. “New this year is the acceptance of VLB’s Central Laboratory as a conformity assessment body for consumer health protection including food safety”, says VLB’s Quality Management Representative Katharina Baron. This is an important precondition for the approval of Dr. Diedrich Harms (Head of Central Laboratory) as a private qualified expert for the testing of official samples according to § 3 Cross Checking Regulation. As a result, VLB is now able to analyse official samples taken by the food inspecDie Akkreditierung gilt für die in der tion authorities.

Urkunde aufgeführtern Verfahren Also new this

year is the external monitoring by the DAkkS GmbH. DAkkS (Deutsche Akkreditierungsstelle) is the national accreditation body of the Federal Republic of Germany. It is legally mandated to carry out accreditations of conformity assessment bodies. DAkkS was founded in 2010 based on EU Regulation 765/2008 and its accreditations are within the scope of the multilateral agreements of the European Cooperation for Accreditation and the ILAC and IAF international accreditation organisations. Since 1 January 2010, DAkkS has taken on the role as the national accreditation body of Germany. DAkkS is entrusted by the Federal Government with its public authority tasks and is subject to the German administrative law and operates on a non-profit basis.

The mutual recognition of accreditations among the member countries

ensures the acceptance of conformity assessments in Europe and all over the world.

The reaccreditation audit also included an evaluation of the QM system and technical audits of the analytical laboratories of VLB. Within the fiveyear validity of the reaccreditation, two supervising audits will be conducted.  www.vlb-berlin.org/en/services

Dr. Diedrich Harms, DLG’s Authorised Beer Test Officer Dr. Diedrich Harms, head of VLB’s Central Laboratory, became Authorised Test Officer (Prüfbevollmächtigter) for DLG (Deutsche Landwirtschafts-Gesellschaft – German Agricultural Society). He is responsible for all tests which are performed in the beverage sector, from beer to fruit beverages and soft drinks. He is also a member of all DLG beverage commissions.

(WiK) In close cooperation with DLG Dr. Harms together with VLB staff developed solutions for the future of the beverage sector. The DLG tests are very strict, but popular, because a DLG medal on the bottle label is still a unique selling proposition at the point of sale.

Dr. Diedrich Harms harms@vlb-berlin.org

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Beer test In the beer test 2011, were 651 samples and given scores based on chemical technical and microbiological analyses and sensory evaluation.

The beer was sent in from Austria, Germany, Italy, Namibia, Sweden, Switzerland, Tansania and the USA. In order to take part in the international DLG quality test for beer, the beers must have been brewed in accordance with the German Purity Law of 1516. Ten sensory experts examine two different-aged

samples of each beer. There must not be any significant deviation between the fresh sample and the older sample.

The beer has also to prove its flavour stability during storage.

Spirits, fruit beverages and water DLG‘s international quality test for distilled spirits, headed by Dr. Rolf Hardt (VLB Central Laboratory), in 2011 checked and awarded scores to 563 samples from 7 countries such as Austria, Germany, Greece, Italy, Lithuania, Luxemburg and even from Mongolia.

The DLG tests fruit beverages and covers fruit juices, nectars and fruit juice beverages. Even soft drinks such as caffeinated, functional and innovative drinks are tested. The water test, headed by Dr. Alfons Ahrens (Head of VLB‘s Research Institute for Water and Waste-

Brauerei Forum – VLB International 2011

water), checks natural mineral, spring and table waters. All beverage tests are divided into a sensory and an analytical part. Depending on the scores achieved, the products are awarded DLG Medals in Bronze, Silver or Gold.

 Analytical Services

“AHA Collaborative Trials” of the hop analytics work group For the 116th time the hop analytics work group (Arbeitsgruppe Hopfenanalytik; AHA) met on 7th and 8th of July 2011 at the invitation of VLB Berlin’s in the guesthouse „Zur Linde“ in Krauschwitz, Germany.

The AHA was founded in 1972 and works on developing methods for the analysis of bitter substances in hops.

Bitter substances represent the most important ingredient of hops and hop products. Over the past decades several other substance groups came into focus, e.g. hop oils, polyphenols or most recently pesticides. The work of the AHA is closely related to the activities of the analytical committee of the EBC. The implementation of International Calibration Extracts (ICE) for HPLC analysis of hop bitter substances (α- and β-acids) was forwarded by the AHA and the stability of the ICE is controlled on a regular basis.

Furthermore, the AHA provides

the opportunity to take part in collaborative trials. Several laboratories from the hop and beer industry already make use of the collaborative trials provided.

These collaborative trials include analyses of bitter substances in different hop products (pellets and extract, downstream pro­ ducts, pre-isomerised pellets and extracts) or in beer according to the respective methods recommended in Analytica-EBC. A statistical evaluation of all results (including z-scores for every laboratory) is part of the ser­vice (fig. 1).

More than 30 laboratories in Europe, the US and Asia are already using the services provided to validate their analytical results. Participation is possible twice a year. Each round the participation fee is 180 €. For more detailed information please refer to Ruslan Hofmann.

Contact VLB Berlin, Ruslan Hofmann hofmann@vlb-berlin.org

Fig. 1: Example for the statistical evaluation of bitter units in a Pilsener beer sample. The outlier are not included in statistics. The outliers were detected from lab. 16 ( Cochran-Test) and lab. 13 (Grubbs-Test). mean 36,05

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Research & Development  Anaytical Services

Stable isotope dilution assay: An outstanding tool in beer analysis Prof. Dr. Leif-Alexander Garbe and Dipl.-Ing. Nils Rettberg, VLB Research Institute for Special Analysis (also TU Chair of Bioanalytics)

The VLB Research Institute for Special Analysis (FIS) offers long lasting competence in mass spectrometry (MS) and stable isotope dilution assay (SIDA). MS and SIDA are outstanding tools for trace analysis from complex matrices such as mash, wort and beer.

Prof. Dr. Leif-Alexander Garbe garbe@vlb-berlin.org

Dipl.-Ing. Nils Rettberg n.rettberg@vlb-berlin. org

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Todays brewing technology and research relies on accurate data derived from analysis of raw materials, intermediate products and the packed beer itself. Fundamental parameters such as hop bitter acids or fermentation byproducts are frequently monitored by means of basic liquid chromatographic (LC) and gas chromatographic (GC) techniques. GC and LC setups are widely established and automated. In routine applications both create large data sets without an operator needed.

In addition to fundamental beer parameters numerous trace concentrated substances are highly relevant. Volatile (off) flavour compounds, (hydroxy) fatty acids, hop oils or product contaminants are usually present in (sub) ppb (µg/L) levels. Their identification and quantification is often crucial. Low target concentrations require extensive sample preparation procedures, stable isotope standards and sensitive mass spectrometry.

Disadvantages of conventional internal standard assays in trace analyses A precise and reliable analysis of trace substances from complex matrices is a challenging discipline in beer analysis. In brewing sugars, proteins, polyphenols, alcohols and organic acids frequently mask low concentrated target substances. Matrix effects interfere or even preclude definite target identification and precise quantification. In addition to an efficient instrumental setup, appropriate and reproducible techniques of sample preparation and target isolation are required. Analyte loss throughout sample preparation needs to be followed, therefore reliable standards have to be chosen. Many analytical problems can be solved by internal standards, however the accuracy of those methods is very much dependent on the structure of the in-

ternal standard. In general analyte and standard should be as near identical as possible. Structural differences can cause severe differences in their chemical and physical properties. Equilibration of standard and matrix may not be reached and enrichment during sample preparation may be disproportionate. Also matrix effects can cause discrimination or enhancement of one or the other. That means substance quantification might be incorrect or at least imprecise. In addition many target substances are labile, reactive or volatile during analysis and quantification does not properly reflect reality.

In case structurally different internal standards are combined with extensive sample preparation procedures, systematic errors cannot be excluded.

The advantages of SIDA and MS in precise substance quantification Today chromatographic systems are increasingly coupled to mass spectro-

metry (MS). Compared to basic GC and LC detectors (e.g. flame ionization and UV-detectors) MS enables substance characterisation and identification. If employed properly, MS is a very powerful tool. In the mass spectrometer ions are generated by electron impact, chemical or electrospray ionization.

In connection to chromatographic separation the occurrence and rate of characteristic ions can be assigned to chemical structures and compound identity can be proven. In MS marginal mass to charge differences of ions are measured and nearly identical molecules with similar GC or LC retention times can be distinguished. This fact offers the possibility of a special case of an internal standard assay: Stable isotope dilution assay (SIDA). SIDA is comprehensive and very reliable technique of (trace) substance quantification. It is an internal standard assay in which stable isotope labeled substances are used as internal standards. In SIDA the

Fig. 1: The autosampler of GC-MS operates day and night

Brauerei Forum – VLB International 2011

Research & Development

Fig. 2: Analyte a) and stable isotope standard b) are as near identical as possible and can be solely distinguished by MS internal standard is an isotopologue of the target compound. Isotopologues are molecules that differ only in their isotopic composition. Simply, the isotopologue of a chemical species has at least one atom with a different number of neutrons than the parent.

Figure 2 shows two isotopologues of Linalool. Whereas substance a) contributes to hoppy beer flavour, substance b) is a chemically synthesized stable isotope labeled standard. Analyte and isotope standard are as near identical as possible and can be solely distinguished by MS. The highly similar physical and chemical properties of analyte and isotope standard assure equal behavior during extraction and chromatography. In either case the loss of isotope standard exactly equals the loss of analyte and vice versa. The lower the target concentration, the higher its volatility and reactivity, the more essential the use of stable isotope labeled internal standards. If spiking with standard is carried out precisely, SIDA excludes any systematic errors. With respect to the limit of detection and quantification SIDA is not directly dependent on sample volume. Therefore SIDA perfectly suits miniaturized analytical setups such as Ultra-HPLC-MS applications. In general all systematic errors that usually arise from external and internal calibration vanish when using SIDA. Why is SIDA not widely used?

The fact SIDA is not widely used in quality assurance labs and research institutes is connected to its two major perquisites: Firstly SIDA requires GC-MS or LC-MS setups combined with MS-skilled staff, secondly stable isotope labeled standards are needed. Whereas prices for simple mass spectrometers are constantly decreasing, the appropriate application of MS techniques is not trivial at all. The availability of stable isotope labeled standards is the major disadvantage of SIDA. Only very limited substances are commercially available. In most cases isotope standards have to be

chemically synthesized, however this is often anything but easy. A major prejudice obverse SIDA is its high price.

Doubtless prices for labeled standards or precursors seem to be high on first view, but have to be judged with care.

SIDA is mainly applied in trace analysis, that means commonly only a few ng or µg standard are needed per sample. In case 5 µg standard are needed per sample, almost 5,000 runs can be performed from 250 mg. Assuming 250 mg labeled standard cost € 500, the costs for isotope standards add up to € 0.1 per sample. This investment appears to be insignificant compared to costs for solvents and manpower.

Conclusion The routine analysis in brewery quality assurance labs and research institutes is often based on chromatographic methods. Routine protocols, e.g. the quantification of higher alcohols or hop bitter acids, may be sufficiently

carried out with basic GC and LC equipment and conventional internal or external standards. When it comes to trace analysis of e.g. hop oils or staling carbonyls GC-MS or LC-MS methods coupled to SIDA are needed. In trace analysis, where sample preparation is usually extensive, stable isotope standards significantly support a precise analysis. GC-MS and LC-MS techniques help to assure compound identity and enable a precise quantification even if target concentration is low. Doubtless the major challenge in SIDA is the synthesis of stable isotope standards.

In this field the VLB Research Institute for Special Analysis (FIS), and especially Prof. L.-A. Garbe, offers long lasting competence. When it comes to mass spectrometry and SIDA he kindly offers his support. Do not hesitate to ask for on demand stable isotope standard synthesis, sophisticated support in terms of MS, SIDA and trace analysis in brewing.

Analytical services

VLB-LaboTech GmbH  Laboratory tools and

 Water / waste water

 Barley, malt, hops

equipment for the laboratory in breweries, malthouses, beverage industry and distillers  Microbiology equipment  Distilling apparatus  Sensoric glasses

 Wort, beer  Microbiology  Special analytics

e.g. off flavours, residues, toxines  Testing of packaging  Testing of gas permeation through plastic bottles

www.vlb-berlin.org/service Brauerei Forum – VLB International 2011

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Training & Events  International Training

VLB Berlin bids farewell to its Certified Brewmasters 2011 After 6 months of intensive training, 36 successful graduates of VLB‘s Certified Brew­master Course 2011 were bid farewell on Friday, 24 June. This year’s VLB Certifed Brewmaster Course was attended by students from 18 nations – once more evidence of the clear international focus of this training course. (oh) Again a Certified Brewmaster Course has been completed in Berlin.

Due to the strong demand, in 2011 it was necessary once again to conduct the course in two parallel classes. 37 of the initially 38 participants who arrived in January in a wintry Berlin, completed the course successfully. The high number of participants from the Ibero-American area this year was noticeable. Awarded as best VLB Certified Brew­master 2011 was Martin Alejandro Bernabeu from Cervecería y Maltería Quilmes in Zárate, Argentina. “Silver“ went to André Gonzalez Hercoli, AmBev, Brazil followed in 3rd place by Ingrid Vico, Mahou San Miguel, Spain, who was also the best female brewmaster this year.

The course was attended by participants from Argentina, Austria, Belgium, Brazil, Chile, Germany, Guatemala, Italy, Japan, Korea, Mexico, Panama, Spain, Turkey, Uganda, Ukraine and the USA.

From raw materials to quality assurance The six month course addresses persons who desire a professional qualification in brewing technology, either to enter the brewing industry or to advance within it. Split into three modules, the Certified Brewmaster Course covers practice-oriented and up-to-date knowledge in all brewingrelevant fields, from raw materials to quality control. Hands-on work in the labs in the fields of chemical technical analyses and microbiology increased the value of theoretical knowledge.

During a week’s practical work in VLB’s pilot brewery, microbiological sample taking and work in the hop garden was performed.The course was supplemented by guest presentations from the supply industry, exercises in process control and classes in economics and logistics. Lectures on managing a pub brewery and dispensing techniques completed the course. The

participants soon recognised that their stay in Berlin was not an extended holiday. Periodical tests and the extensive closing examinations made continual studies necessary. All graduates received a certificate at the end of the course. Those who had three or more months of work experience in a brewery also received the diploma “Certified Brewmaster VLB”. Because of their good practical experience in breweries, most graduates in 2011 received this diploma directly.

Brewing and Engineering Conference and excursion Participation in VLB’s International Brewing and Engineering Conference in March 2011 in Bonn-Bad Godesberg (North Rhine-Westphalia), offered interesting presentations and technical visits. The final four-day excursion after the examinations included visits to renowned breweries, malt houses, hop processors, plant and label manufacturers throughout Germany.

Farewell Before distributing the certificates, Dr. Josef Fontaine looked back on the past six months: “It was a great pleasure to have you here at VLB Berlin”, he stressed. “Please use the knowledge and competence you acquired which will be useful for prospective career moves! And please keep in touch with us, with the VLB Berlin!”

A video from the farewell party is available at youtu.be/ZS-c3e-kXBM

The next VLB Certified Brewmaster Course takes place in Berlin 9 January to 22 June 2012 and is fully booked

Photos: oh

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Brauerei Forum – VLB International 2011

Training & Events

2.

1.

Martín Alejandro Bernabeu (Argentina)

3..

Ingrid Vico Diaz (Spain)

André Gonzalez Hercoli (Brazil)

Juan Altamirano (Argentina)

Jason Barcelon (USA)

Pedro Bevilaqua (Brazil)

André Buitoni (Brazil)

Alejandro Castillo Close (Guatemala)

Mireia Cisternas (Spain)

Jack Colt (USA)

Fernando Ventura Engelberg (Brazil)

Soner Erduran (Turkey)

Koen Feyen (Belgium)

Luciano Fonseca (Brazil)

Alessandro Gorbi (Italy)

Brauerei Forum – VLB International 2011

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Training & Events

Marco Filomeno Hundt (Deutschland)

Pedro Joaquin Icaza (Panama)

Buyong Moon Kim (Korea)

Tetsuya Koyama (Japan)

Matthew Manthe (USA)

Jace Marti (USA)

Pedro Henrique Buhatem Matos (Brazil)

Veronica Menzel (Brazil)

Enrique Alonso Montoya (Spain)

José C.M. Neto (Brazil)

Juan Antonio de Oliveira Lopez (Chile)

Mayuko Onimura (Japan)

VLB Certified Brewmaster Course 2012 and 2013 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 2012 is fully booked – enrolment has started for 2013 The ”Certified Brewmaster Course 2013“ takes place from 14 January to 28 June 2013 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

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Brauerei Forum – VLB International 2011

Training & Events

Jung Hun Park (Korea)

Eric Jerome Ponce (USA)

Moose Sanders (USA)

David Santamaria (Spain)

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB)

Josef Sigl (Austria)

Issah Ssegawa (Uganda)

VLB Certified Brewmaster Course 2013

Comprehensive training course for prospective brewing professionals Luis Suarez Blanco (Spain)

Ryan Wibby (USA)

14 January to 28 June 2013 Berlin – Germany www.vlb-berlin.org/brewmaster brewmaster@vlb-berlin.org

Iliana Yanez Tirado (Mexico)

Ievgen Zablotskyi (Ukraine) Brauerei Forum – VLB International 2011

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Training & Events  International Training

VLB courses in Germany In addition to the popular Certified Brewmaster Course and the Russian Brewers Course, VLB also offers a number of compact international seminars for the brewing sector.

“Craft Brewing in Practice” addresses pub and microbrewers, while “Brewing Technology Remastered” is directed towards professionals from the brewing industry. “Brewing in a Nutshell”, a new seminar, was successfully launched in 2011. All lectures of these

www.vlb-berlin.org/training

international courses are given in English.

Craft Brewing in Practice “Craft Brewing in Practice” is a ten-day training course, providing up-to-date knowledge in the field of pub and micro brewing. It addresses persons who have a professional interest in pub brewing. It covers the basics of beer brewing in theory and practice. The lectures cover topics such as raw materials, the brewing process, fermentation, as well as economic and legal aspects for starting a pub brewery.

In addition, one day of practical work in a Berlin pub brewery is on the agenda.

Starting with practical brewing on the first day, the participants will accompany their own brew to the final product in practical quality control.

Next course: 17 to 28 September 2012 Bespoke training courses For the 1st time VLB has realised in September/October 2011 a comprehensive brewmaster education programme individually tailored for the Carlsberg

Craft Brewing in Practice 2011: Participants and lecturers Group. Designed on the basis of the successful VLB Certified Brewmaster programme, this bespoke course is split into three modules with a duration of 2 months each. After 3 years and successful completion of all modules, the participants will graduate as VLB Certified Brewmaster. The basic intention of Carlsberg was to provide world-class training to selected staff but without them having to be abroad for half a year non-stop. With this modularised system Carlsberg staff will now stay in Germany for only 2 months a year. The 1st module was realised with 18 participants from Carlsberg Breweries in China, Cambodia, Malaysia, Nepal, India, Malawi, Vietnam, Laos and Germany (Fig. 2;3). “We are very proud that a famous brewing company like Carlsberg has chosen our institute for this long-term cooperation in the field of education. It’s great motivation also for our staff”, comments VLB Managing Director Dr. Josef Fontaine on the new agreement.

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Brauerei Forum – VLB International 2011

“Brewing in a Nutshell” “Brewing in a Nutshell” is a 2-day residential course providing the basics of beer brewing. It covers the general principles of the brewing and malting processes, the raw materials and filling and packaging in theory. A professional beer tasting completes the programme. The course is aimed at people who do not have specific brewing training, but who nevertheless have to deal professionally with beer. They can include employees from sales, marketing, administration, purchasing from breweries, maltings, the supply industry or from associations, who need to have a general insight into the ”secrets“ of beer brewing. We are careful to point out that this course is not addressed at home or pub brewers!

Next courses: 25 to 26 November 2011 23 to 24 November 2012 “Brewing in a Nutshell“ is also available as an online course.

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 Literature

“Technology Brewing and Malting” by Wolfgang Kunze The book – in brewers’ circles well-known as just the “Kunze”– has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in 1961. Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese, 3500 Russian and 1500 Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian. The English Edition was last updated in 2009.

 Raw

materials: Barley, hops, water, yeast, adjuncts  Malt production  Wort production  Beer production: Fermention, maturation, filtration, stabilisation  Filling the beer: One-way/ returnable glass bottles, PET, cans, kegs  Cleaning and disinfection  Finished beer: Ingredients, beer types, quality  Small scale brewing  Waste disposal and the environment  Energy management in the brewery and maltings  Automation and plant planning 4th updated English Edition, May 2010, 1100 pages, hardcover, ISBN 978-3-921690-64-2, 149 € 1st Spanish Edition, November 2006, 1074 pages, hardcover, ISBN 978-3-921690-54-3, 129 €

 www.vlb-berlin.org/books

“The Yeast in the Brewery – Management, Pure yeast cultures, Propagation” by Gerolf Annemüller and Hans-J. Manger “The Yeast in the Brewery” is the English translation of a successful German publication written by Prof. Dr. Gerolf Annemüller und Dr. Hans-J. Manger. On more than 400 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.

 Some historical facts about

the development of the pure yeast cultures  Why it is necessary to regenerate the pitching yeast and what are their demands in the brewery?  Important microbiological and biochemical fundamentals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagation  Machinery, equipment and plants for yeast pure culture and propagation  Yeast management in the brewery  Recovery of barm beer and alternatives of utilisation of barm beer and surplus yeast 1st English Edition, November 2011, 440 pages, hardcover, ISBN 978-3-921690-67-3, 69 €

Training & Events  Russian International Brewers Training Course

Курс для пивоваров института VLB Berlin на русском языке пользуется большим успехом 26 человек из Грузии, Казахстана, Киргизии, Молдавии и России прошли обучение и успешно сдали экзамены в этом году в институте VLB. Таким образом институт продолжил свою многолетнию традицию в организации 8-ми

Fotos: WiK

недельных курсов c целью удовлетворения спроса на высококвалифицированных сотрудников в странах СНГ.

The Brewers’ course in Russian 2011: Participants with lecturers and interpreters Курс для пивоваров на русском языке 2011 года: участники с преподавателями и переводчиками

VLB Russian Brewers Course 2011 finished successfully VLB Berlin offers an 8-week training course for professional brewers in Russian in Berlin every year. In March 2011, 26 brewers, chemists, microbiologists and engineers from EFES, HEINEKEN, BALTIKA and others received their certificates after successfully passing their exam.

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EFES Beverage Group прислала на обучение наибольшее количество участников, от компании HEINEKEN обучение проходили 5 сотрудников из различных филиалов, два участника представляли компанию BALTIKA и одного сотрудника, начальника производства, прислала на обучение киргизская пивоваренная компания ОАО „АРПА“ им. Н. Урманбетова. Большинство участников курса занимают руководящие должности в различных подразделениях завода, начиная с производства и лаборатории, заканчивая складом хранения готовой продукции и логистики. Целью обучения являлось не только углубление знаний технологии и навыков работы в собственной рабочей области, но и овладение знаниями всех производственных процессов на пивзаводе. Именно эти требования были взяты за основу при организации компактного восьминедельного курса, охватывающего все сферы пивоваренной технологии, начиная с сырья, заканчивая логистикой. Успешное окончание курса включает в себя сдачу экзаменов по всем релевантным предметам, в том числе, практический экзамен по микробиологическому отбору проб. Экзаменационные успехи с высоким средним баллом впечатлили как руководство института, так и самих преподавателей. Руководители института VLB, др. Йозеф Фонтэйн и Эберхард Вайнманн, а так же Хорст Мюллер (компания EFES), входящий в совет директоров института, попрощались с выпускниками курса с пожеланием успеха в дальнейшей работе. Экскурсия После экзаменов участники курса отправились на 4-х дневную экскурсию, которая включала в себя посещение известных пивзаводов и компаний-поставщиков Германии. Первой остановкой был город Кульмбах. На пивоваренном заводе «Kulmbacher Brauerei» участников курса встретили Мартин Зак (фот. 1), руководитель фильтрационного и лагерного отделений, Удо Кнёррер, начальник производства, и начальник лаборатории Томас Шмитт. Во время экскурсии господин

Brauerei Forum – VLB International 2011

Зак объяснил особенности пивоваренного завода «Kulmbacher Brauerei», который был основан за счет объединения в 90-х годах пивоваренных заводов EKU, Reichel и Mönchshof. На сегодняшний день завод оснащен современными варочными порядками фирмы Huppmann, 82 ЦКТ, оборудованием кизельгуровой фильтрации и 1000-кг-CO2-системой регенерации, что в свое время позволило значительно снизить закупку CO2, а именно с двух раз в неделю до одного раза в месяц. Производительность завода составляет 1,3 млн. гл пива в год, из них 350 000 гл пшеничного пива и 300 000 гл пива сорта Pilsener (Edelherb). „Не смотря на то, что наш завод расположен в Баварии, где традиционным сортом является пшеничное пиво, жители нашего региона с большим удовольствием пьют пиво «Pils», подчеркнул руководитель фильтрационного и лагерного отделений. Сильное впечатление на участников курса произвел высокий уровень автоматизации, который позволяет снизить количество персонала до 3-4 пивоваров в смену. После обеда с дегустацией всех изготавливаемых сортов пива, господин Кристоф Уде, VLB, поблагодарил за сердечное и «информативное» гостеприимство. В компании Töpfer Kulmbach гостей лично поприветствовал директор Марк Тёпфер и вручил сотрудникам института VLB чек для пополнения экскурсионной кассы группы. Основной сферой деятельности компании являются этикетки для влажного этикетирования. Экологичность является важным аспектом для компании Töpfer. Все бумажные отходы компании направляются на вторичную переработку. Компания Töpfer поставляет свои продукты в более 70-ти стран мира. „Мы реализовали большое количество проектов с применением термоусадочных этикеток в России“, рассказал господин Тёпфер. Во время экскурсии госпожа Эльке Нолль и господин Петер Фисманн объяснили различные методы печати: офсетная печать, глубокая печать и флексография. Наибольшее впечатление произвела

Training & Events печатная машина с 10-ю цветами печати.

150 млн. этикеток производятся на этом заводе ежедневно, 32 мрд. в год. Перед отгрузкой заказчику каждая партия проходит тщательный контроль качества по стандартам STLB (специальные технические условия поставки и приобретения). Компания IREKS в городе Kulmbach была следующей целью экскурсии. После доклада начальника производства доктора Херберта Графа, группа, в сопровождении Беньямина Зёнляйна, отправилась на экскурсию в цех по производству хлебопекарных добавок. Пивоваров очень впечатлила полностью автоматизированная система составления рецепта хлебопекарных смесей, в которые могут входить до 80-ти различных ингредиентов. 11 электромонтеров и специалистов по электронике работают на производстве хлебопекарных добавок и на солодовне. На солодовенном производстве посетители посмотрели все производственные этапы, начиная с приема ячменя до упаковки солода. По сегодняшний день комбинированные ящики проращивания и сушки солодовни IREKS являются уникальной конструкцией. „После сушки ящик проращивания автоматически стерилизован“, объяснил преимущества этой системы др. Граф. Электричество и тепло вырабатывается на собственной ТЭЦ компании. На вопрос о добавке вспомогательных веществ на солодовне, начальник производства ответил: „Мы используем пивоваренный ячмень такого хорошего качество, что у нас нет необходимости применения добавок!“ Следующий день начался с экскурсии по пивоваренному заводу Oettinger. Директор пивзавода Михаэль Майер и технический руководитель производства Людвих Метц встретили группу посетителей и представили пивоваренную компанию. На территории завода (филиал Süd), составляющей 20 гектаров, участники посетили варочный цех, фильтрационное отделение, розлив и лабораторию. Для повышения эффективности работы было в свое время принято решение компактного установления всего производственного оборудования в одном большом цехе. На заводе установлены варочные порядки фирмы Huppmann, 36 ЦКТ и установка мембранной фильтрации компании Norit. „Эта установка является одной из первых трех, установленных на пивзаводах“, добавил господин Метц. За счет того, что в другом филиале, расположенном по близости (филиал Nord), до сих пор используется кизельгур, можно проводить объективное сравнение двух различных технологий фильтрации. 4 млн. гл пива и безалкогольных напитков разливаются на пивоваренном заводе Oettingen, из них: 2 млн. гл пива в варочном цехе филиала Süd, 1

млн гл в варочном цехе филиала Nord, плюс 1 млн. гл безалкогольных напитков. Рецептом успеха пивоваренной компании, как считает господин Майер (Mayer), является большой ассортимент. „Так же, в отличии от других компаний, у нас есть свой грузовой автопарк, мы не рекламируем свою продукцию и не разливаем пиво в кеги “, добавил директор завода. Компания экспортирует свою продукцию в Молдавию и по лицензии компании Oettinger пиво варится в России, Белоруссии и на территории Украины. Во второй половине дня экскурсионная группа прибыла в хмелеперерабатывающую компанию Hopfenveredlung St. Johann в Hallertau. Др. Кристина Шёнебергер, компания Joh. Barth & Söhne, подготовила разнообразную программу с докладами и экскурсией по заводу, совместным ужином и посещением завода фирмы NateCO2 в городе Wolnzach. После вступительной презентации господина Пауль Юдт на русском языке о хмелеводстве, обработке хмеля и применении различных хмелепродуктов, участники курса посетили цех переработки хмеля, где они смогли посмотреть склады хранения хмеля и последующий процесс гранулирования. Для изготовления гранул типа 45 хмель измельчают при температуре –36 °C для снижения липкости лупулина. Готовые гранулы хранятся на многоярусных стеллажах в охлажденных помещениях. Перед упаковкой хмеля в упаковку поддается CO2 и азот для предотвращения окисления гранул. На территории завода в городе St. Johann расположена лаборатория контроля качества хмеля, пива и упаковки, а также небольшой экспериментальный пивоваренный завод. Главный пивовар Андреас Гар рассказал, что этот завод используется для разработки и тестирования новых рецептов и хмелепродуктов. Во время экскурсии по заводу NateCO2, специализирующегося на изготовлении хмелевых экстрактов, новый руководитель завода др. Андреас Вуцик показал и объяснил участникам экскурсии процесс экстракции хмеля. Вторая половина среды была посвящена посещению компании KRONES. Посетителей встретила большая команда фирмы. Сабине Шмидт (фот. 2), руководитель отдела ПР, описала процесс изменения профиля компании с производителя этикетировочных машин к производителю комплексных систем. В 70-ые годы спектр изготавливаемой продукции был расширен за счет разливочных и инспекционных машин, в 1984 компания вышла на биржу. „53% акций до сих пор находятся во владении членов семьи, именно поэтому компания KRONES не потеряла характера семейного предприятия“, заявила го-

Директор института VLB др. Йозеф Фонтэйн вручает сертификаты трем самым успешным выпускникам курса. 1-е место: Александр Тараскин, главный пивовар и заместитель директора компании Baltika в г. Тула, Россия. 2-е место: Максим Симонов, руководитель лаборатории компании BALTIKA в г. Хабаровск, Россия.

3-е место: Нана Мгебришвили, химик компании EFES в г. Тбилиси, Грузия The three best graduates from the Russian Brewers Course 2011: 1st – Alexander Taraskin, BALTIKA Brewery Tula, Russia, 2nd – Maxim Simonow, BALTIKA Brewery Chabarowsk, Russia, 3rd – Nana Mgrebischwili, EFES Georgia, Tiflis

 www.vlb-berlin.ru

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спожа Шмидт. В 90-ые годы была интегрирована компания Kettner – производитель машин для укладки грузов на поддоны. С начала 21 века компания Krones предлагает такие решения для складского хозяйства, как например, полностью автоматизированные многоярусные стеллажи. Альфред Акбаров провел экскурсию по производственным цехам с площадью более 17.000 м2, в которых собирается и тестируется оборудование. В заключении господин Борис Федоренко представил презентацию о стриппинге сусла и различных системах рекуперации энергии. Кристоф Уде отметил: „Всегда интересно посмотреть где и как изготавливается оборудование. Сотрудники компании KRONES работают очень выдержанно и концентрированно, что говорит о добросовестности.“ После насыщенного дня участники прибыли в г. Бамберг, где их на заводе пивоваренного машиностроения компании KASPAR SCHULZ (фот. 3), уже ожидали Йорг Бинкерт, руководитель отдела исследований и разработок, и Оливер Якоб, отдел сбыта. После показа фильма о компании на русском языке господин Бинкерт представил технические достижения известного во всем мире поставщика оборудования для пивоваренных заводов различных мощностей. Способ, так называемой, «щадящей варки» (Schoko) модели 2.0 стал еще более эффективным за счет распределительного устройства сусла. Процесс варки включает в себя фазу тепловой выдержки для изомеризации хмеля и образования ароматических веществ. Выпаривание проходит в специальном испарителе, который напоминает телевизионную башню без острого наконечника. Именно здесь удаляется до 70 % ДМС. На сегодняшний день испарение в оборудовании Schoko проходит при температуре всего 80 °C. Это снижает термическую нагрузку сусла и сокращает расход энергии. Система расходует менее 1 л жидкого топлива на 100 л сусла. „Мы уделяем внимание не только технологии,

но и энергетике, что на сегодняшний день неразделимо друг от друга“, рассказал господин Бинкерт. На данный момент компания KASPAR SCHULZ занимается реализацией большого проекта для пивоваренного завода Славутич на Украине. „Наш отдел технических разработок пытается реализовать каждое пожелание клиента – все оборудование сделано на заказ“, подчеркнул господин Якоб. Утро последнего экскурсионного дня было посвящено компании WEYERMANN (фот. 4). Др. Андреас Рихтер, начальник лаборатории контроля качества, и Ульрих Ферстель, отдел сбыла, встречали совместно со своим русскоговорящими сотрудницами экскурсионную группу. Перед экскурсией по заводу посетители послушали обзорную презентацию и подкрепились баварским традиционным блюдом. На вопрос о его мнение о биосолоде, который изготавливается на солодовне WEYERMANN, господин Рихтер дал следующий ответ: „Био-зерновые культуры чаще подвержены колебаниям качества и приблизительно в два раза дороже обычного.“ Основное производство сосредоточено в первую очередь на специальных сортах солода таких, как например: карамельный солод и жженый солод различных вариантов. „Мы проводим солодоращение в соответствии с законом о чистоте пива“, подчеркнул Рихтер, „что относится и экспортируемому заграницу солоду.“ В цехе изготовления экстракта жженого солода участникам рассказали о технологическом процессе изготовления продукта SINAMAR®. Для достижения интенсивности окраски и необходимого содержания экстракта проводится щадящее кипячение в вакууме при низких температурах (макс. 70 °C) до достижения плотности 45° по шкале Плато. Полные впечатлений участники курса вернулись в Берлин. В понедельник их уже с нетерпением ожидают на рабочих местах.

Вибке Кюннеманн

VLB Russian Brewers Course 2012 + 2013 Once a year the VLB Berlin offers an 8-week training course for brewers in Russian. The course always starts in the second week of January. It is targeted at employees from production, filling and quality control of breweries.

The course provides practical skills which are es­sential for successful work in modern breweries. All lessons are translated into Russian, German skills are not necessary.

Next courses: 09 January to 2 March 2012 14 January to 8 March 2013

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Contact VLB Berlin: Ludmila Linke  linke@vlb-berlin.org  www.vlb-berlin.org/rus

Training & Events  International Trade Fairs

Meet VLB’s experts at trade fairs and conferences!

In the same way that the VLB stand at the trade fair BRAU Beviale is an anchor for brewers and experts of the whole beverage industry, the booths at international conventions such as the annual Craft Brewers Conference or the EBC Congress are a regular contact point for the beverage sector.

(WiK) Trade fairs and exhibitions offer a good opportunity to combine a lively exchange of knowledge with an informal chat, and always with the opportunity to illustrate the spoken word with text books, leaflets etc. Another advantage is to meet lots of colleagues from different countries and continents on just one business trip.

In 2011 VLB Berlin took part at the Craft Brewers Conference in March in San Francisco, USA, the EBC Congress in Glasgow, UK, and at the BRAU Beviale in Nuremberg, Germany.

Craft Brewers Conference The Craft Brewers Conference with 3,900 members from the craft brewing community was joined by the VLB experts Dr. Roland Folz and Burghard Meyer. At the accompanying BrewExpo America®, the largest tradeshow in the US for the brewing industry, the VLB experts met friends and alumni of the institute at the booth and advised on the latest brewers courses and services. VLB Berlin will also take part in the Craft Brewers Conference from May 2 to 5, 2012 in San Diego. Roland and Burghard will arrange the 2nd International VLB Alumni Meeting there as well (detailed information will follow: www.vlb-berlin.org/alumni) Fig. 1: Burghard Meyer (l.) and Roland Folz (r.) with friends of VLB Berlin EBC Congress The 2011 EBC Congress in Glasgow was a great success. Amongst the over 620 delegates, high quality presentations and over 100 posters were also numerous VLB experts. The VLB booth was again a meeting point for the international brewing industry.

Fig. 2: In a good mood. Roland Folz (VLB), Christian von der Heide (EBC) and Roland Pahl (VLB) (f. l.)

1 BRAU Beviale VLB always has the largest stand at the trade fair BRAU Beviale in Nuremberg, Germany. VLB‘s specialists from all departments and research institutes provide information on all training courses and services which VLB Berlin offers to the whole beverage industry. VLB’s text books are available, in which “The Brewer’s Bible” (Wolfgang Kunze’s Technology Brewing & Malting) is the most famous. The booth’s meeting corner is often the place where large international projects and co-operations are planned, while the bar offers a fresh beer from Berlin and the open stand invites colleagues to more informal chats.

Fig. 3: Always well-visited. VLB booth at BRAU Beviale 2010

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VLB presentations at conventions • MBAA Annual Conference in Minneapolis, USA: Roland Folz • EBC Congress, Glasgow, UK: Roland Folz, Leif-Alexander Garbe, Roland Pahl, Nils Rettberg, Thomas Tyrell, Michael Voetz • WDSC: Nina Baumjohann • European Congress of Chemical Engineering, Berlin, Germany: Stefan Castritius VLB exhibitions in 2012 • 2 to 4 May 2012: Craft Brewers Conference in San Diego, USA • 28 July – 1 August 2012: World Brewing Congress in Portland, USA • 19 to 22 September 2012: China Brew, Beijing • 6 to 8 November 2012: drinktechnology India • 14 to 16 November 2012: BRAU Beviale Nuremberg, Germany

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International VLB Conventions 2011 2011 VLB had two major highlights on the conference agenda: The 2nd Ibero-American Symposium Brewing and Filling Technology in March in Mexico and the Brewing Conference in June in Bangkok, Thailand. In addition the Brewing and Engineering Conference in March in Bad Godesberg and the 98th October Convention in Berlin

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 www.vlb-berlin.org/events

were also well attended by international guests. (oh) In 2011 VLB has again successfully organised technical conferences for the brewing sector around the globe.

The events were located in Germany, Thailand, Russia and for the first time in Mexico and attracted a total of about 1400 participants.

Brewing Symposium in Mexico City The 2nd VLB Ibero-American Symposium Brewing and Filling Technology in March 2011 in Mexico City was attended by 300 experts from 17 nations. A peg on which to hang the VLB Symposium was the new brewing plant of Grupo Modelo in Piedras Negras. As the leading brewing group in Mexico, Modelo currently operates eight breweries with a total capacity of 70 mio hectoliters per year. In order to optimise the logistics regarding the export into the USA Modelo erected a completely new brewery in Piedras Negras closely located to the US border.

The project started in July 2008, the first stage with 5 mio hl went into

operation in March 2010. The general contractor is Ziemann. Meanwhile, a further expansion step has been completed, so currently a brewing capacity of 10 mio hl is installed. Further extensions were considered in the planning, so that the brewing capacity can be increased in subsequent steps.

The general concepts of this new brewery was a focus of the symposium.

In addition to the technical session, an extensive by-programme was organised. A special highlight was the trip to Piedras Negras. Four exclusively chartered jets flew 200 conference delegates from Mexico City about 1000 km away, directly to Piedras Negras. There they were given a detailed introduction into the new brewing plant by Daniel del Rio, Chief Operating Officer of Grupo Modelo, and Aturo Cadena, Director Brewing and Malting Operations.

The 2nd Ibero-American Symposium of VLB was sponsored by Grupo Modelo, Ziemann, Sidel, Heuft and Eurotesca.

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Brewing Conference Bangkok About 250 brewing experts from breweries located in South-East Asia and suppliers mainly from Europe met in June 2011 in Bangkok, Thailand. The “Brewing Conference 2011” was organised for the second time in co-operation

by VLB Berlin and the Thailand Beer Industry Guild (TBIG). The venue was the modern Bangkok International Trade & Exhibition Center (BITEC). Again the conference ran parallel to the trade fair Photos: 1 Full house in Mexico City – the 2nd VLB Ibero-American Symposium Brewing and Filling Technology 2 Technical visit by plane: On the way to the new Modelo Brewery in Piedars Negras 3 Technical visit to the Boon Rawd brewery in Banglen during the Brewing Conference Bangkok 2011 4 About 150 delegates followed VLB‘s Russian Brewers‘ Seminar in St. Petersburg in October 2011

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Training & Events

World’s Leading Trade Fair for Beverage and Liquid Food Technology

ProPak Asia, which also took place at the convention site. The three day programme covered brewing related topics starting from raw materials to brewing technology and energy or water management. Brewers and maltsters from Thailand, Vietnam, Singapore, Malaysia, South Korea, Philippines, Germany, UK, Cambodia, China, Laos, USA, India, Belgium and Finland took the opportunity to extend their knowledge and share experiences with colleagues. The technical programme was completed by a great by-programme which was organised by the Thailand Beer Industry Guild.

A special highlight this year was the technical visit to the new brewing plant of Boon Rawd in Banglen, 40 km north of Bangkok, where the delegates were welcomed by Chutinant Bhirom Bhakdi, a member of the owner fami-

4 Photo: Heyer

ly, and Boon Rawd Vice President Isara Khaola-iead. The brewery went into operation in 2010 and currently produces about 2.2 mio hl beer. Major sponsors of the Brewing Conference Bangkok 2011 were Ziemann, Krones, Pentair and the Boon Rawd Brewery.

International Conferences in Germany and Russia In March 2011 the 98th VLB Brewing and Engineering Congress took place in Bad Godesberg, Germany, with more than 300 delegates.

The technical programme was completed by a technical visit to the new R&D centre of Heuft Systemtechnik.

In October 2011 the 98th VLB October Convention with about 500 participants again proved its relevance for the brewing sector.

The convention included the 40th International Brewing Barley Seminar. And with the 7th Russian Brewers Seminar in October 2011 in St Petersburg, VLB continued its involvement in the Russian brewing sector.

International VLB events 2012 • 99th Brewing and Engineering Congress, 5 to 7 March 2012, Siegen, Germany • 3nd Ibero-American Symposium Brewing and Filling Technology, 17 to 21 June 2012, Petropolis, Rio de Janeiro, Brazil • China Brewers Conference, 19 to21 September 2012, Beijing, China • 99th International October Convention, 8/9 October 2012, Berlin, Germany • 8th Brewing Seminar Russia October 2012

drinktec is the pacemaker for the beverages and liquid food industry.

The whole industry comes together at drinktec— companies large and small, regional and global.

This is the place to find solutions. Be inspired by innovations, world premieres and new thinking. drinktec—Go with the flow.

16 –20 September 2013 New Munich Trade Fair Centre

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info@drinktec.com Tel. +49 89 949-11318 | Fax +49 89 949-11319

110512 dt13_BrauereiForum_92x240_E.indd 1 Brauerei Forum

– VLB International 2011

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24.10.11 15:45

Imprint

 VLB Berlin – Contacts

Brauerei Forum

VLB institutes and departments

Technical periodical for breweries, malthouses, the beverage industry and their partners Information service of VLB Berlin www.brauerei-forum.de 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 Wiebke Künnemann (WiK) kuennemann@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 1 issue in English Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancelation 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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BrauereiForum Forum – VLB International 2011 Brauerei

Managing Director

Managing Director

Dipl.-Kfm. Eberhard Weinmann

Dr.-Ing. Josef Fontaine

 + 49 (30) 450 80-292  weinmann@vlb-berlin.org  www.vlb-berlin.org

 + 49 (30) 450 80-292  fontaine@vlb-berlin.org  www.vlb-berlin.org

Research Institute for Raw Materials (FIR)

Department for Brewing and Beverage Science & Application (BBSA)

Prof. Dr. Frank Rath

Dr.-Ing. Roland Folz

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

 + 49 (30) 450 80-161  folz@vlb-berlin.org  www.vlb-berlin.org/bbsa

Office Dresden

Research Institute for Micro­biology (also TU Faculty for Microbiology and Genetics)

Dipl.-Ing. Wolfgang Kunze

Prof. Dr.-Ing. Ulf Stahl

 + 49 (351) 830 37 95  wkunze@vlb-berlin.org  www.vlb-berlin.org

 + 49 (30) 314-72750  Ulf.Stahl@LB.tu-berlin.de  www.mikrobiologie.tu- berlin.de

Research Institute for Special Analysis (also TU Faculty for Bioanalytics)

Research Institute for Water and Waste Water Technology (FIWAT)

Prof. Dr. rer. nat.

Leif-Alexander Garbe

Dr. rer. nat.

Alfons Ahrens

 + 49 (30) 450 80-231  Leif-A.Garbe@tu-berlin.de  www.bioanalytik.tu-berlin.de

 + 49 (30) 450 80-294  ahrens@vlb-berlin.org  www.vlb-berlin.org/fiwat

Research Institute for Engineering and Packaging (FMV)

Testing Laboratory for Packaging

Dr.-Ing. Roland Pahl

Dipl.-Ing. Ingrid Weber

 + 49 (30) 450 80-238  pahl@vlb-berlin.org  www.vlb-berlin.org/fmv

 + 49 (30) 450 80-242  weber@vlb-berlin.org  www.vlb-berlin.org/vp

3rd Ibero-American Symposium Brewing and Filling Technology 2011 in Brazil Including the 6th SENAI Symposium Barley, Malt and Malting

Central Laboratory Dr. rer. nat.

Diedrich Harms  + 49 (30) 450 80-233  harms@vlb-berlin.org  www.vlb-berlin.org/labor

Research Institute for Management and Beverage Logistics (FIM) Dipl.-Ing. Norbert Heyer  + 49 (30) 450 80-139  heyer@vlb-berlin.org  www.vlb-berlin.org/fim PR and Publishing Department/ Editorial Office “Brauerei Forum“ Dipl.-Ing. Olaf Hendel  + 49 (30) 450 80-255  hendel@vlb-berlin.org  www.vlb-berlin.org/pr

Biological-Laboratory  + 49 (30) 450 80-160  biolab@vlb-berlin.org  www.vlb-berlin.org/biolab

18 to 21 June 2012 Petropolis, Rio de Janeiro, Brazil Language: English/Spanish/Portuguese

Symposium for managers from production, filling and quality assurance of breweries and soft drink producers in Spanish-speaking countries

Monday, 18 June 2012  Craft Brewery Workshop  Excursion to Cevejaría Bohemia (Ambev), Petropolis  Get-together

Tuesday, 19 June 2012  Technical Sessions: Technological optimisation potentials in filling Latest developments in brewing and beverage technology  Excursion to Cervejaría Petropolis, Petropolis  Welcome party

Wednesday, 20 June 2012  Technical Sessions: SENAI Symposium Barley, Malt and Malting New installations in Brazilian breweries

Tuesday, 21 June 2012  Excursion to Cervejaría Schincariol, Chachoeiras de Macacus With accompanying exhibition

VLB LaboTech GmbH Dr.-Ing. Foland Folz

Kindly supported by

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



www.vlb-berlin.org/brazil2012

 redaktion@brauerei-forum.de

VLB int. Events 2012

VLB Congresses/Seminars  Certified Brewmaster Course 2012 9 January to 22 June 2012 – fully booked –  Russian Brewers Course 2012 8-week training course for professional brewers in Russian, 9 January to 2 March 2012, Berlin, Germany  99th International Brewing- und Engineering Congress International congress for the brewing and malting industry and their suppliers, 5 to 7 March 2012, Siegen, Germany. Language: German / English  3rd Ibero-American Symposium Brewing and Filling Technology 18 to 21 June 2012, Petropolis, Brazil Language: Spanish / English / Portuguese  Brewing Conference Beijing 2012 19 to 22 September 2012, Beijing, China Language: English / Chinese  Craft Brewing in Practice 2012 Practical training course for pub- and micro- brewers, 17 to 28 September 2012, Berlin, Germany Language: English  99th VLB October Convention 2012 International convention for the brewing industry, 8/9 October 2012, Berlin, Germany Language: German / English



 8th VLB Seminar for the Brewing and Beverage Industry in Russia 2012 4-day seminar, Moscow, Russia. 22 to 25 October 2012 Language: German / Russian  Sour Beer Summit 2012 13 November 2013, Leipzig, Germany  Certified Brewmaster Course 2013 Comprehensive training course for prospective brewing professionals, 14 January to 28 June 2013, Berlin, Germany

VLB at Conventions/Trade fairs  Craft Brewers Conference 2012 2 to 5 May 2012, San Diego, USA  World Brewing Congress 2012 28 July to 1 August 2012, Portland, USA  China Brew 2012 19 to 22 September 2012, Beijing, China  drink technoloy India 6 to 8 November 2012, Mumbai, India  BRAU Beviale 2012 13 to 15 November 2012, Nuremberg, Germany  drinktec 2013 16 to 20 September 2013, Munich, Germany

www.vlb-berlin.org/events