Brauerei Forum - International Edition November 2012

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 | 12 November 2012 | ISSN 0179-2466

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

www.brauerei-forum.de

Spec VLB I ntern ial Editio n ation al – R : eview 2012

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

2nd European MicroBrew Symposium – Markets, Trends and Technology 2-day symposium for craft and micro brewers from European countries 16/17 September 2013, Nürnberg, Germany

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Trends and developments in the market for craft and micro breweries in Europe Equipment and hardware for pub and microbrewers Technology, quality issues and product development Success stories from the microbrewing practice Optional: Visit to drinktec in Munich

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www.vlb-berlin.org/microbrew

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Che c k ou r web for update site s!

In cooperation with

Versuchs- und Lehranstalt fuer Brauerei in Berlin (VLB)  Seestrasse 13, 13353 Berlin, Germany  Phone: +49.30.45080.213 Fax: +49.30.45080.210  brewmaster@vlb-berlin.org

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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 CNRIFFI Beijing, China reconfirm close cooperation / New Head of Finance at VLB / Good bye Mike Burbidge !

A year has passed – the new VLB training centre is still in the planning stage. The start of the shell construction work is currently scheduled for March 2013. The new building will accommodate about 6,000 m² floor space

 Research & Development 7

Measuring stencil checks filling capacity in bottles

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Making fermented beverages more agreeable to the stomach

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Optimisation possibilities for non-alcoholic beers: Present state of technology and future prospects

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Combined recovery of energy and hop aroma during hop drying

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News from VLB’s pilot brewery

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Empty Bottle Inspectors: Identification of optimisation potential

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 Training & Events

With the use of special yeasts it is possible to produce beers and wines which are more agreeable to the stomach than was previously the case. This is the result of the special research project of VLB Berlin

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VLB Courses in Germany

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VLB Berlin bids farewell to its Certified Brewmasters 2012

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Pop in at VLB booths all around the world!

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VLB degrees: Great assets in the Commonwealth of Independent States (CIS)

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Meet VLB‘s experts at trade fairs and conferences!

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International VLB conventions 2012

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VLB institutes and departments – contacts

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VLB International Events 2013

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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.

Faultless containers are the condition for marketable beverages. However, how precise are empty bottles inspectors actually? A research project of VLB Berlin could answer this question

Our international edition is focused on the activities of VLB Berlin during the year 2012 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 2012 and our Russian Brewers Course. A list of contact persons as well as an event schedule for 2013 complete this issue.

Enjoy and feel free to contact us at redaktion@brauerei-forum.de!

With best regards, your team from the Brauerei Forum Olaf Hendel (Editor-in-Chief)

Wiebke Künnemann (Editor)

 redaktion@brauerei-forum.de

Dieter Prokein (Editor)

20 After 6 months of intensive training, 49 successful graduates of VLB‘s Certified Brew­master Course 2012 were bid farewell on Friday, 22 June. This year’s VLB Certified Brewmaster Course was attended by students from 13 nations

Brauerei Forum – VLB International 2012

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VLB inside

The new VLB training centre – Status update A year has passed – the new VLB training centre is still in the planning stage. Meanwhile the demolition work on the construction site is nearly finished. The start of the shell construction work is currently scheduled for March 2013. 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.

 redaktion@brauerei-forum.de

(oh) As reported in our international editions during recent years, VLB Berlin received a funding commitment of 26.6 mio € for a new facility for training and education. The new building will have about 5,600 m² of floor space for facilities such as major parts of the VLB pilot plants, laboratories and seminar rooms.

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 is a precondition for the future extension of the VLB services into the fields of beverage technology and biotechnology.

The preliminary planning was submitted to the local financial authorities for approval by the end of 2011. Before the approval had been granted, a serious overrun of the budget was predicted.

Subsequently, several proposals for

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cost cutting were discussed and integrated into the planning. Eventually a compromise was reached that, on the one hand, several cost-saving measures should be scheduled and, on the other hand, the budget for the project would be extended by the authorities to 29,6 mio €.

The new training centre consists of 6 floors. The basement floor will host the VLB pilot brewery and the pilot malting plant as well as the technical utilities. On the ground floor a conference hall, seminar rooms and training laboratories will be located.

On the 4 upper floors further laboratories, seminar rooms and offices are planned. In August 2012 the revised plans were submitted to the local authorities with the application for the building permit.

During the planning stage, the necessary demolition work on the VLB premises continued. In July 2012 the demolition of the disused distillery with its surrounding buildings was

Photo: oh

completed. In the context of this work, the discovery of ammunition from World War II caused some alarm, but turned out to be quite harmless.

After the disposal of huge amounts of construction waste, the area is now prepared for the new building.

Based on the schedule in October 2012, the start of the construction work for the building foundations is expected after the end of the winter in March 2013. Depending on external influences (e.g. winter conditions) the ultimate completion and commissioning of the facility is expected for 2015.

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.

(photo above) Greetings from the dark past: During the construction work Soviet ammunition from WWII was found on the premises of the VLB (photo right) Computer visualisation of the new VLB training centre with the new building on the right and the old Brewhouse of the Hochschul Brewery in the background

© Gerber Architekten

Brauerei Forum – VLB International 2012

Design of the new VLB training centre: View from southwest

VLB inside

New international VLB members In 2012 again four renowned breweries and some companies from the supply side have joined the VLB network through a membership.

Diageo Diageo is the world‘s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. Diageo’s collection of beer brands includes the only global stout brand – Guinness. The company produces several other well-known beers including the famous Jamaican lager Red Stripe, Kenya‘s national beer brand Tusker, and Ireland‘s Kilkenny red ales. Other African beer brands include Bell, Serengeti, Senator Keg, and Harp lager.

Carlsberg Research Centre The Carlsberg Research Centre employs around 150 people working in a wide range of natural sciences to create and exploit new opportunities within the brewing, biotechnology and biomedical sectors. It has three main departments: The Carlsberg Laboratory (research into biotechnological production processes and biomedical sciences), the Carlsberg Research Laboratory (genetic, microbiological and biotechnological research into new methods of breeding barley and yeast). The third part is the Business Development (commercialisation of the research, setting up partnerships, developing business plans, obtaining funding and selling services externally).

Erdinger One of the world‘s largest wheat beer breweries produces its beer according to traditional recipes, but using stateof-the-art technology. The beginnings

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Specialty Malting Company since 1879

Bamberg - Germany ABBEY MALT ® BOHEMIAN PILSNER MALT FLOOR-MALTED BOHEMIAN PILSNER MALT PILSNER MALT VIENNA MALT MUNICH MALT SMOKED MALT PALE ALE MALT MELANOIDIN MALT ACIDULATED MALT CARAMEL WHEAT MALT CHOCOLATE SPELT MALT

of Erdinger Weissbräu date back to 1886. In 1965 Werner Brom­bach, the current Managing Director, entered the business. Today, Erdinger Weissbier stands for wheat beer enjoyment and the Bavarian brewing tradition. The traditional brewery has established itself as a national and international market leader for wheat beer.

Lotte Chilsung Beverage Lotte Chilsung Beverage Co., Ltd. (Lotte) is a producer of various alcoholic and non-alcoholic beverages.

The company’s product portfolio includes alcoholic drinks and varied nonalcoholic beverages. It is also the sole bottler, retailer and supplier of Pepsi products in Korea. Lotte also exports its products to 30 different countries including Russia, Japan, China, Vietnam and the US. The company is headquartered in Seoul, South Korea.

Handing over the certificate of membership in Berlin (f.r.): Josef Fontaine, Managing Director VLB, Christian von der Heide, Manufacturing Excellence and Technical Director Global Beer & Supply Chain Africa, Diageo, and Roland Folz, Head of VLB’s Department for Brewing & Beverage Science and Applications

Companies from the supply industry which joined VLB in 2012 www.atres-group.com

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Meet Sabine and Thomas Weyermann at the „BRAU Beviale“ in Nuremberg, November 13 -15, 2012 hall 1, booth # 403 and 405, and join the Weyermann® Bavarian Party in Bamberg, November 17, 2012, 4:00 p.m. !

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e-mail: info@weyermann.de www.weyermann.de

Brauerei Forum – VLB International 2012

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VLB inside

VLB Berlin and CNRIFFI Beijing, China reconfirm close cooperation

WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt Extracts Beer Concentrate Brewing Syrups Liquid Sugar Brewing Adjuncts ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, phone +49 208 588 980 www.aspera.de

Photo: oh

After signing the agreement: Dr. Roland Folz, Head of VLB’s BBSA, and Prof. Zhang Wujiu, Vice President CNRIFFI

Good bye Mike Burbidge!

The agreement was signed in September 2012 on the occasion of the 2nd Brewing Conference Beijing by Dr. Roland Folz, Head of VLB’s Department for Brewing and Beverage Science & Applications (BBSA), and Prof.

Zhang Wujiu, Vice President of the China National Institute of Food and Fermentation Industries (CNRIFFI).

(BF) A focus of the agreement lies in close long-term cooperation in the fields of education, training and services for the continually expanding brewing industry in China. Both institutes intend to be competent partners for the Chinese brewing industry. A special project is the Brewing Conference Beijing, which both institutes jointly organise every two years.

The cooperation began in 2010 with the 1st Brewing Conference Beijing. In addition, reciprocal visits have enhanced the mutual confidence. In 2012, at the recommendation of the CNIFFI, 14 students from renowned Chinese breweries attended and successfully passed VLB’s Certified Brewmaster Course. More projects are planned for the future.

New Head of Finance at VLB

Mike Burbidge one of VLB’s longest serving senior staff-members retired in March 2012 at the age of 65.

Photo: oh

Farewell after 34 years at VLB Berlin: Mike Burbidge, Prof. Dr. Reinhold Schildbach and Prof. Dr. Frank Rath (f.r.)

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(oh) 34 years service for the malting barley came to an end. It was March 29th when Mike Burbidge, a long-term employee of VLB’s Research Institute for Raw Materials (FIR), was bid farewell into retirement by VLB’s managing director Dr. Josef Fontaine, the current head of FIR Prof. Dr. Frank Rath and the former head of the institute Prof.

Dr. Reinhold Schildbach as well as by numerous colleagues.

After graduating from Cambridge University with a M.A. degree in Chemistry and Education, he spent 6 years on the Channel Island of Guernsey teaching Chemistry. In 1978, Mike Burbidge moved to Berlin. In the same year he started his career at VLB’s FIR, at that time under the direction of Prof. Dr. Reinhold Schildbach. Mr. Burbidge is well-known for his merits in the area of variety identification of malting barley.

Notably are his improvements to the method of gel electrophoresis, which is still a favoured standard analysis.

Despite his official retirement, Mike Burbidge will support VLB with special assignments.

Brauerei Forum – VLB International 2012

Knut Störmer VLB Berlin has introduced the new position of Head of Finance and as from 16th July 2012 Knut Störmer is the first incumbent of this position.

Dipl.-Ing. Knut Störmer (42) studied Industrial Engineering with a special focus on Mechanical Engineering at the Technische Universität Berlin.

During his career he has held senior commercial positions in several companies in the plant engineering sector. He has also gained extensive experience in the container glass industry. Most recently he served as CFO at transresch Drive Systems Berlin. In the newly created position, as Head of Finance at the VLB Berlin, Knut Störmer now has full responsibility for all commercial affairs. He will also influence the further strategic development of the VLB.

Research & Development  Brewing Technology

Measuring stencil checks filling capacity in bottles As a service provider for the brewing and beverage industry, the Laboratory for the Testing of Packaging at VLB Berlin is active in many areas. The main task is the testing of packaging and packaging accessories, however its range of services also includes the manufacture of stencils to monitor the filling level in bottles. (dp) To protect the consumer from the dangers which could occur through the consumption of products, the legislature has enacted many regulations.

These include above all laws relating to food and feed. The aim of these laws is to make it mandatory for the producers of food to only place products of perfect quality on the market.

All of these measures are part of the national consumer protection regulations, which in addition to health policy issues, also pursue commercial intentions. As a result, all retail products in Europe are not only checked for their content, but also and even more importantly, these checks have to be recorded. This is to guarantee two things. Firstly, that packaged goods really do comply with their printed details, and secondly, to ensure that the customers actually receive the amount they have paid for. Experts estimate that consumers are cheated out of millions of € annually due to underfilled food packaging, whereby it should be mentioned that the legislature permits shortfalls to the nominal value (details on the packaging) by very small amounts. As deviations are unavoidable during the filling of packaging, it is the average figure which is decisive, and packages which are underfilled should be compensated for by those which are overfilled.

From a legal aspect, the filling of products in pre-packs is subject to the German Calibration law (EG) and the Pre-Pack Ordinance (FPV). The latter – which since 1975 has applied to bottles – stipulates inter alia that the filling capacity has to be checked. For this purpose, the gauged stencils developed by the Laboratory for the Testing of Packaging, are a useful aid. They enable an immediate check as to whether the filling capacity corresponds to the

permitted tolerance. If the filling capacity is below this, the bottles cannot be put on the market. This would be classified as an administrative offence for which the Bureau of Standards can issue warnings or impose fines.

Dimensional accuracy Bottles can only be correctly filled if they are manufactured to a high degree of accuracy. Their specifications are therefore stipulated in the Special Technical Delivery and Purchase Requirements (STLB) and have to be strictly adhered to by the glass bottle producers. § 13 FPV stipulates that bottles must have the following specifications at the bottom or on the body near the bottom:  Nominal value in ml, cl or l specifying unit volume or unit symbol  Brimful volume in cl (without details of unit volume or unit symbol)  Punt mark of the glass bottle producer (it should be noted that in Germany the punt mark has to be registered with the PhysikalischTechnischen Bundesanstalt in Braunschweig or an equivalent metrological institute in the case of glass bottle producers from abroad)  The letter “M” (stands for “tailormade package”) next to the punt mark which practically documents compliance with the accuracy requirements according to § 3 FPV, as well as  “e” as a stylised letter The lower case “e” stands for quantité estimée (estimated amount).

The abbreviation has been used since 1976, when the countries of the EU agreed to standardise the maximum deviation to the filling capacity of pre-packs. Previous to this, each country could set its own

With the filling capacity stencil it is possible to check the level of fill in the bottle quickly and legally binding rules. This resulted in country-specific differences in the tolerance of filling capacity. Today, the FPV only allows very small deviations from the nominal filling capacity. These vary according to the size of the packages and containers.

Filling capacity stencil “The development and manufacture of a filling capacity stencil takes about 4 weeks”, explains Ingrid Weber, manager of the Laboratory for the Testing of Packaging. The original drawing of the bottle to a scale of 1 : 1 (no copies) is required, as well as 20 bottles.

They have to be normed bottles and correspond exactly to the information on the drawing with regard to height and brimful volume. Initially, an original stencil is developed which serves as a template for the second stencil. This will be the future measuring instrument. The original stencil remains at the VLB, the second stencil and any further copies are sent to the customer. Since the stencils are official measuring instruments, they have to be tested and verified by the State Office of Metrology and Verification in Berlin and can only be used following this approval. The testing of the filling capacity does not correspond to the filling volume, but rather refers to the distance from the bottle finish to the filling level. This distance is determined as the mean value when developing the stencil, which shows inter alia the nominal filling capacity in the case of standarized bottles.

Brauerei Forum – VLB International 2012

Ingrid Weber weber@vlb-berlin.org

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Research & Development  Brewing Technology

Making fermented beverages more agreeable to the stomach With the use of special yeasts it is possible to produce beers and wines which are more agreeable to the stomach than was previously the case. This is the result of the research project, “Investigations to reduce the concentration of substances in fermented, but not distilled, beverages which stimulate gastric acid secretions” (IGF number 1150 N).

Thomas Tyrell

In the course of the study, a process was developed for the production of beers with significantly lower concentrations of relevant C4-dicarboxylic acids. The idea behind the research was not just to obtain a deeper understanding of the nutritional knowledge but also to apply it during beverage production. Although beer brewers were the target group for the investigation, winemakers and producers of other anaerobic fermented beverages can benefit from the research findings.

These include practical and technological measures for the production of beer, wine, cider and other similar beverages with low levels of succinic acid which stimulates the secretion of gastric acid. In addition, the investigations should also supply the various beverage producers with the relevant information so that they can assess the

measures required in their own companies in order to be able to provide the market with products which are more agreeable to the stomach.

Technical solutions In accordance with the research proposal, the investigations were focussed on the following issues: Discovery of a suitable yeast strain Possible process engineering influences on the alcohol fermentation Various absorbent materials to reduce the succinic acid concentration. Furthermore, beers with reduced succinic acid concentrations were examined in a test series for their potential to stimulate gastric acid secretions. The evaluation of the investigations gave the following results: A yeast strain was found with which, from a technical perspective, the concentration of

succinic acid in beer could be reproducibly kept at a low level.

Various process engineering influencing factors were screened during the alcohol fermentation. These provided good indicators for the industrial scale production of beers with low concentrations of succinic acid. Various absorbent materials were tested for their suitability for the subsequent reduction of the succinic acid concentration in the beer. It was found that the concentration of succinic acid could be reduced to levels near to the detection limit. However, this also led to a deterioration of commonly accepted quality parameters for beer. In a medical investigation, an effect on the secretion of gastric acid in humans could be proven. Beers with a considerably reduced level of succinic acid induced a lower secretion of gastric acid than was found for beers with normal levels.

With this the research aims had been achieved and the project successfully completed.

Final comment The VLB department, “Brewing and Beverage Science & Application” and the II Medical University Clinic, Medical Faculty Mannheim wish to express their thanks to the German Federation of Industrial Research Associations „Otto von Guericke“ e.V. (AIF) and to the Federal Ministry of Economics and Technology (BMWi) for their approval and financial support. The complete final report to this research (IGF-Project 16150 N) is available free of charge from the research department in Mannheim or from the VLB Berlin.

Contact Dipl.-Ing. Thomas Tyrell Department for Brewing and Beverage Science & Application (BBSA) tyrell@vlb-berlin.org Phone: + 49 (30) 450 80-168 Fax: + 49 (30) 450 80-210

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Brauerei Forum – VLB International 2012

Research & Development  Brewing Technology

Optimisation possibilities for non-alcoholic beers: Present state of technology and future prospects After some years of market stagnation, non-alcoholic beers are experiencing a new upswing (Fig. 1). Many market observers attribute this increase in the consumption of non-alcoholic beers to the general improvement in quality and especially to the newly established alcohol-free wheat beers. In addition, so-called zero alcohol beers are reaching a new group of customers who reject beers with a 0.5 % alcohol limit for religious or other reasons. Despite many qualitative improvements, there is still a lot of potential to bring the flavour of non alcohol beers more in line with the original beers. This article presents a review of the currently used processing technologies as well as examining the hitherto unexploited capabilities.

Review of current processes and their optimisation possibilities Non alcohol beers are commonly characterised by the so-called worty flavour and/or the absence of a fruity or estery aroma which is to be found in normal beers. The reason for this difference in taste is primarily due to the lack of alcohol. Alcohol has a considerable affect on the beer taste and leads to a more intense awareness of various flavour components. However, the production procedure also contributes substantially to the taste differences compared to normal beers.

Classically one distinguishes between two methods: physical and biological.

Physical methods remove the alcohol from the beer after fermentation; biological methods aim to minimise the production of alcohol during fermentation.

only possible up until the legal upper limit of 0.5 v/v % is attained. Aromatic beers are produced particularly for this purpose. They are used specifically to refine the flavour of the dealcoholised beers. A further possibility involves the recovery of aroma components from the distillate/permeate of the dealcoholised beer. This method is scarcely applied for beer production due to the high costs of obtaining a high quality aroma. Another option which has been shown to improve the quality of non alcoholic beers is the addition of “kräusen” in quantities that are possible whilst remaining under the legal

limit of 0.5 v/v % alcohol. The addition of this fermenting wort has the advantage that, besides introducing desirable fermentation aromas to the non alcoholic beer, the active yeast contained has a reducing effect and the worty taste impressions are more effectively removed as is the case when filtered beer is added [4]. The disadvantage of the method is that the beer needs to be filtered again which increases the costs considerably. The addition of beer or fermenting wort during the production of zero alcohol beers can only be applied in extremely small amounts since the final alcohol

Figure 1: Production growth for non alcohol beers. In 2011, the total production of the 1341 breweries in Germany was about 95.6 million hl, of which around 15.3 million hl (or ca. 16 %) were exported. The annual per-capita consumption in Germany was 106.6 litres. Of the total non-alcohol beer production of 3.3 million hl in Germany, 3 million remained in the country. This implies an annual per-capita consumption of 3.7 litres [15]

Physical methods Thermal processes, such as vacuum distillation, or membrane techniques (dialysis, reverse osmosis) are generally used to reduce the alcohol content of the beer [1;2]. The sensorial properties of these beers differ from the originals.

References are often made to a loss of freshness, of aroma and of the body of the beer. During the dealcoholisation process several volatile aroma components are lost and, according to M. Eckert, at the same time other unfavourable taste impressions such as bready, worty or caramel-like flavours become more apparent [3].

Efforts are made to minimise those differences between dealcoholised and normal beers containing alcohol which are found to be disadvantageous. One possibility is to add small quantities of the original beer to the dealcoholised beer. Naturally, this is Brauerei Forum – VLB International 2012

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Research & Development content has to be below 0.05 v/v %.

This upper limit stems from mathematical rounding. Further methods involve the approach of winning back the aroma compounds before or during the de­alcoholisation process. The term “aroma water” is used. This contains the aroma compounds which come from the CO2 in the beer. The CO2 is removed from the beer before the dealcoholisation. Extensive investigations regarding the quality of the aroma water were carried out in the nineties [5]. A more recent technique uses a membrane process for aroma compounds recovery. The beer is channelled alongside a membrane which possesses selective properties with respect to the desirable favourable aroma compounds such as higher alcohols and esters. The absolute pressure on the permeate side is merely 5 mbar.

In the following step, the permeate is condensed at –80 °C and can then be given back to the dealcoholised beer [6; 7; 8]. Beers produced by this method

Figure 3: Detailed view of the sight glasses and lower jacket cooling are found to be more similar in taste to the original beers. It has also been found that the concentration of higher alcohols is nearer to the levels in the original beer, When this idea is continued a little further, attention is drawn to the aroma compounds which are removed with the CO2 during fermentation. These aroma compounds are also productrelated which is important with respect to “Clean Label” or “German Purity Law” considerations. The quantities of aroma compounds from the available CO2 in a brewery are relatively high.

It goes without saying that not everything that has been removed from the beer has a positive effect when it is returned to it. What springs to mind, for example, are acetaldehyde and sulphurous substances. However, a conventional dealcoholised beer is very

Figure 2: Compilation of the yeast characteristics in small-scale fermentation columns at the VLB Berlin: Carbohydrate spectrum, process characteristics, flavour profiles, release of particular hop aromas and degradation capacities for leading worty flavoured substances [16; 17]

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Brauerei Forum – VLB International 2012

low on all volatile substances and thus the returning of volatiles can compensate for the adverse differences found in relation to a normal beer. Four approaches can be named for the possible recovery of aroma compounds from fermentation CO2. One possibility is to wash the gas with water. A further possibility is the insertion of selective adsorbent materials into the CO2 gas flow [9]: The problem with this method is that a solvent must be used in order to “harvest” the adsorbed aroma compounds. The addition of these aroma compounds to dealcoholised beer could possibly require a declaration of the solvent additive. Channelling the CO2 past selective membranes is, in comparison, a more elegant approach and is currently being investigated by well-known fragrance manufacturers.

Similarly to the procedure described

by Da Silva [6], a certain level of selectivity can be induced. Another possibility is the direct condensation of a water/alcohol/aroma compound mixture out of the CO2 gas flow [10].

This method is used in the wine industry but has not yet been applied in a brewery. The fermentation gas flows through a two-stage cooling unit.

The condensates produced during the cooling are collected. It has been found advantageous to collect the first condensate at 0 °C. This fraction consists mainly of water and is rejected.

This pre-cooling has the effect that no icing occurs in the second step. The second fraction is collected at –15 °C. Depending on the type of wine involved, it has been shown to be beneficial to add back to the wine a single or double amount of the condensate collected at –15 °C for each fermentation volume. Extensive investigations are currently running at the VLB with various brew­eries. It appears that the addition of the relevant condensate, in proportions of between 1:200 and

Research & Development

1:500, is perceived as positive for the dealcoholised beer. However it is also clear that, assuming a 5 % production of non alcohol beers, the theoretical amount of recoverable condensate in a brewery would be insufficient to conduct this process industrially.

At the end of 2012, the VLB will publish a more detailed report to this project, which was funded by the German Federation of Industrial Research Associations „Otto von Guericke“ e.V. (AIF) and to the Federal Ministry of Economics and Technology (BMWi).

Biological methods The cold contact processes, or stopped fermentation, which limit the yeast metabolism are referred to as biological methods.

With these ­methods, beers are produced with alcohol concentrations of less than 0.5%. As a result, a large proportion of wort fermentable sugars remain in the final non alcohol beers in concentrations high enough to affect the taste. Generally, worts with a low attenuation limit and/or lower original gravity are used and, in addition, the pH value is often regulated by biological or mineral acid acidification. Non alcohol beers from these biological processes exhibit a so-called worty character. Furthermore they are described as sweet and are missing a typical beer aroma. With respect to the “non biological” stability (haze tendency), the formation of a sediment is occasionally found after only a few weeks.

The beers are often given a more intensive hop aroma and hop bitterness in order to mask the taste differences to the original beer. It must also be taken into account

that by the application of a more intensive bitterness, attention must be given to the proportions of the various humulones added and thus more care taken in the choice of the hop varieties.

Experience has shown that cold fermentation temperatures are beneficial for the “cold contact” processes – hence the name. A large reduction of aldehydes in the wort is observed in comparison to warmer fermentation temperatures. These aldehydes are formed during wort boiling and are held responsible for the so-called worty flavour. 3 Methylthiopropionaldehyde is seen as a reference substance for these aldehydes. Its degradation, as well as that of the other Strecker aldehydes, is more or less a function of the fermentation time [11].

It is there­fore not surprising that this worty flavour is especially evident in incompletely fermented beers independent of whether the fermentation temperature was cold or warm. However, it is also evident in fully fermented beers which have then been dealcoholised.

A different approach, using yeasts with genetic defects in their carbohydrate metabolism, has been under discussion for decades. A patent was filed in 1927 by Haehn and Glaubitz [12] and newer publications and patent applications also deal with this topic [13; 14].

Maltose-negative yeast strains are especially mentioned. In contrast to a stopped fermentation or the cold contact process, this can be seen as a complete fermentation since the yeast strain metabolises the fermentable extract as far as it is able. This appears to have an effect on the aroma profile of the resulting beer. It is assumed that the yeast’s metabolism, which is adapted to the utilisable carbohydrate fraction, has a greater degradation effect on the components of the wort. The treasure trove of yeast strains suitable for this process is far from being empty. The long route to this objective entails broadly based screening procedures, using small-scale fermentations (Fig.2), which allow a sensorial, as well as a behavioural evaluation of the wort aldehydes under process conditions.

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

GEA Brewery Systems lays the focus on conservation 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 long-term sustainability and designed for your successful economic future. We develop innovative solutions considering your local conditions and your economic and ecological requirements.

• 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, 13 – 15 November hall 7 / stand 602

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 gea-brewerysystems@gea.com, www.gea.com

GEA Process Engineering engineering for a better world

The literature is avai­lable from the author on r­ equest. tyrell@vlb-berlin.org Brauerei Forum 1 GEA_BS_GreenImage_92x240mm_engl_RZ.indd

– VLB International 2012

11

01.10.12 09:16

Research & Development  Raw Materials

Combined recovery of energy and hop aroma during hop drying Ruslan Hofmann, VLB Berlin, Sebastian Weber, WOLF Anlagen-Technik GmbH & Co. KG, Geisenfeld, Prof. Dr. Leif-Alexander Garbe, VLB Berlin/ TU Berlin, Dr. Roland Folz, VLB Berlin

For more than 1000 years hops are cultivated in Central Europe [1]. Since 1516 the Bavarian and later German purity law allows the use of water, barley and hops only to produce beer. The rising demand for beer was followed by an increasing need for hops. Green hops as they are harvested cannot be stored because the high water content will lead to growth of microbes. As a result the quality of hops is decreasing. The water content of the green hop cones has to be reduced from approx. 80 % after harvest to less than 12 % [2].

Tab. 1: Energy recovery in the heat exchange

Until the 19th century hops were dried in layers of 3–5 cm over periods of 2–10 days. The duration depended mainly on weather conditions. Newly developed picking machines increased the amount of hops that had to be dried

and consequently more efficient ways to dry hops evolved. During the last century several possibilities have been developed [2]. In Germany the 3-floor kiln and belt driers are predominant.

In 2010 a research project involving WOLF Anlagen-Technik GmbH & Co. KG, Geisenfeld, and the VLB Berlin was started to evaluate the hop drying process and to improve the utilisation of energy within the drying process. Therefore, a heat exchanger was installed in an industrial scale hop kiln to decrease the consumption of primary energy.

The maximum air throughput of the industrial kiln is 80,000 m3/h.

The installed pilot heat exchanger has a maximum air throughput of 15,000 m3/h. To evaluate the overall impact of the drying process on hop quality analyses of water contents, bitter substances and hop oils in green and dried hops were part of the research. Additionally the exhaust air and the condensate produced by the heat exchanging process were analysed. The aim was to identify possibilities of recover-

ing hop oils that are lost during the drying procedure.

Results Water content was determined according to the method recommended in Analytica-EBC chapter 7.2. The content of α-acids and β-acids was analysed 2010 2011 Ø with HPLC in accordance with EBC method 7.7. To quantify the content Time of operation [h] 153.1 186.2 169.7 of selected hop oils a Stable Isotope 33.8 32.5 Temperature of exhaust air (t11) before 31.3 Dilution Assay (SIDA) was used [3]. heat exchanger [°C] The following hop oil compounds 23.2 26.1 24.6 Temperature of exhaust air (t12) after heat were quantified: Linalool, Geraniol, exchanger [°C] Myrcene, Nerol, Farnesol, α-Humulene, 15.0 18.7 16.9 Temperature of fresh air (t21) before heat β-Caryophyllene and Terpineol. exchanger [°C]

The data from the heat exchanging 24.4 27.2 25.8 Temperature of fresh air (t22) after heat process was collected for several days exchanger [°C] during the crop and mean values could Heat recovery efficiency exhaust air 49.8 % 50.9 % 50.3 % be calculated. Tab.1 shows the mean results for heat recovery with the inHeat recovery efficiency fresh air 57.8 % 56.3 % 57.1 % stalled system during the crops 2010 3 Air flow exhaust air [m /h] 11880 15283 13582 and 2011. In the mean the exhaust air of the hop kiln was cooled down 8 K Air flow fresh air [m3/h] 12031 15279 13655 while the fresh air was heated up 9 K. 38.0 46.8 42.4 Recovered thermal energy per hour The transferred heat may also be ex[kW/h] pressed as an increase of the enthalpy 4.2 5.2 4.7 Recovered thermal energy per hour as h of more than 9 KJ/kg. fuel oil [L/h] The measurement results for green hops, dried hops, condensate and active carbon material will focus Tab. 2: Results of the hop oils analysis for Hersbrucker and Magnum hops in ppm resp. μg/g or ml (2011) on the outcomes of the crop 2011.

In the respective year trials were Hersbrucker Magnum carried out with the Hallertau Green hops Kilned hops Condensate Filter material Green hops Kilned hops Condensate Filter material grown varieties of Hersbrucker [μg/g d.m.] [μg/g d.m.] [μg/ml] [μg/g] [μg/g d.m.] [μg/g d.m.] [μg/ml] [μg/g] and Magnum. Referring to 1 kg dry Myrcene >4000 >4000 0.020 >1000 >9000 >9000 0.027 >1500 hop material for Hersbrucker hops 4.1 kg water were lost during dryLinalool 184.5 159.7 0.084 24.28 164.4 148.0 0.079 36.87 ing while for Magnum hops 2.7 kg Terpineol 3.14 2.74 0.016 0.19 7.16 6.63 0.028 0.29 water reduction resulted per kg Nerol-1 11.10 9.25 0.004 <0.1 49.73 49.95 0.005 0.42 dry hop material. Both hop varieGeraniol 0.98 0.85 0.047 <0.1 3.28 3.00 0.004 <0.1 ties showed approximate losses in Caryophylle1497 1315 0.004 683.2 3977 3732 0.004 1233 α- and β-acids of 10 to 15 % relane, βtive. For hop oils, especially the Humulene, α>2000 >2000 0.016 >1000 >4500 >4500 0.016 >1500 eight substances that the study Farnesol 8.86 8.73 0.114 n.q.

3.22 2.85 0.099 n.q. focussed on, the Magnum hops

12

Brauerei Forum – VLB International 2012

Research & Development showed significantly higher amounts in total (Tab. 2). The sum of hop oils reveals that Magnum hops contained approx. twice as much hop oils per g dry hop material compared to Herbrucker hops. The highest concentrations were measured for myrcene in both Magnum (more than 9 mg/g d.m.) and Hersbrucker hops (more than 4.5 mg/g d.m.). Nevertheless, the absolute concentrations of linalool and farnesol were higher in Hersbrucker hops compared to Magnum hops. The loss of hop oils during drying was similar to the figures for bitter substances.

Decreases of approx. 5 to 15 % in the concentrations of the respective hop oil compounds were measured.

In the mean a theoretical amount of 8 litres water vapour per hour condensed in the pilot heat exchanger.

The condensate contributed with a strong aroma and taste that can be described as the typical harvesting aroma of hops. Compared to the original hop material the concentrations of the eight targeted hop oils were fairly low. The highest concentrations were found for linalool and farnesol.

The concentrations of the eight studied hop oils absorbed in the active carbon material differed greatly between the single substances. The relations between concentrations of the single substances were comparable to those found in green and kilned hops. By far the highest concentrations were detected for myrcene, α-humulene and β-caryophyllene for both hop varieties. Farnesol and geraniol were detected in traces only. The data for active carbon filter material that is shown in Tab. 2 was achieved with carbon filters that were kept in the exhaust air flow to the pilot heat exchanger for approx. 6 hours.

Discussion With the help of the temperature and humidity figures the efficiency of the heat exchanging process can be calculated. Theoretically the temperatures of exhaust air and fresh air could have been changed with a maximum of approx. 16 K. The fresh air was heated 9 K resulting in an efficiency of 57 %. Approx. 20 % of the primary energy can be saved. Assuming the whole air flow of the kiln would be used for energy recovery 25 litres fuel oil could be saved per hour. If the kiln runs 300 hours per crop (21 d; 14 h/d) approximately 7,500 litres fuel oil are saved.

The results for bitter acids show why a gentle heat treatment is of highest importance for the quality of hops. The hop material was not analysed for oxidation products of α- or β-acids but it is

most likely that a certain amount of humulones and lupulones was oxidised during kilning when the hop cones were treated with an excessive supply of hot air. Some bitter substances may also be lost with the water vapour [4].

The relative losses of hop oils during the kilning process seemed to be in a comparable range to the losses of bitter substances (5 to 15 %).

The concentrations of the tested hop oil substances in the condensates are too low to distille pure oil from the condensate but show a positive selectivity towards higher relative concentrations of terpene alcohols, e.g. linalool or terpineol. An alternative could be a direct solid phase extraction of the condensate at site. Additionally the condensate may be used for moistening air during conditioning of hops after kilning. Fresh water may be saved and a small amount of hop volatiles recovered.

Most of the volatiles that are lost with the exhaust air of the hop kiln were not found in the condensate. Therefore, a carbon filter was installed in one of the air flow pipes over the top floor of the hop kiln. The relative concentrations of the targeted hop oil substances highly correlated with the concentrations of the respective substances in the green and kilned hop cones (Tab. 2).

It was not possible to calculate a mass balance for the substances. Too many variables could not be monitored in the trial setup, e.g. mass of hop cones in the kiln, total air flow in the kiln etc.

If the single substances are summed up a total of at least 0.4 mg hop oils were absorbed per g active carbon material and hour. Taking into account that the air flow per filter cartridge was 2,000 m3/h, one cartridge contains approx. 3,000 g active carbon material and was in the exhaust air flow for 6 h about 1 mg hop oils were recovered from 1 m3 exhaust air. With 300 hours hop drying per harvest and 70,000 m3/h mean air flow in an industrial kiln more than 20 kg hop oils are lost without recovery.

Linalool

Fig. 1: Linalool concentrations in green hops, dried hops, condensate and active carbon filter material for Hersbrucker and Magnum hops (2011)

Terpineol

Fig. 2: Terpineol concentrations in green hops, dried hops, condensate and active carbon filter material for Hersbrucker and Magnum hops (2011)

β-Caryophellene

Fig. 3: β-Caryophellene concentrations in green hops, dried hops, condensate and active carbon filter material for Hersbrucker and Magnum hops (2011)

References [1] Linke, W. and Rebl, A.: Der Hopfen- bau; 2nd edition, Fachverlag Hans Carl, Nürnberg, Germany, (1950).

Power of Stable Isotope Dilution As[2] Zeisig, H.-D.: Die Trocknung des says in Brewing, BrewingScience – Hopfens mit erhöhten HeißluftMonatsschrift fuer Brauwissentemperaturen unter der Berückschaft 64 (2011), pp. 140–150. sichtigung ihrer Anwendung in [4] Sharpe, F. R. and Laws, D. R. J.: The der Darre und im Bandtrockner, Disessential oil of hops – A review, sertation, Technische Hochschule Journal of the Institute of Brewing, München, (1970) .

87 (1986), pp. 96–107.

[3] Garbe, L.-A. and Rettberg, N.: The Brauerei Forum – VLB International 2012

Contact Dipl.-Ing. Ruslan Hofmann Department for Brewing and Beverage Science & Application (BBSA) hofmann@vlb-berlin.org

13

Research & Development

News from VLB’s pilot brewery The pilot brewery at VLB Berlin was renovated in summer 2011. Just in time for the start of the Certified Brewmaster Course for Carlsberg Asia in September, the plant was back in operation. Thanks to numerous sponsors from the supply side, the brewery has also been upgraded technologically. Further donations were grateful received in 2012. Most recent donations were the membrane filter cartridges from Donaldson Filtration Deutschland GmbH, 55 kegs from Schäfer Container Systems and 10 manual samplers of R. Schütt GmbH. As part of the currently running project to construct a completely new training facility at VLB Berlin, a new pilot brewery is also planned in the basement of the new building. Since the inauguration of the new training centre is not expected until 2015, the existing VLB facilities have to be used for the next 3 years.

The renovated VLB pilot brewery in operation: The Certified Brewmaster Course for Carlsberg Asia (and the Craft Brewing in Practice Course, the pilot plant, delighted with the Schäfer kegs (f.l.)

14

(oh) To refresh your memory: A problem occurred in 2011 with regards to the pilot brewery. This plant was used jointly by VLB Berlin and Technical University Berlin and since 1958 has been located in the so-called “Kellereigebäude” (storage house) of the former VLB Hochschul-Brauerei (the “University Brewery” of VLB, founded in 1889 and closed in 1981).

The more than 100 year-old building, which was largely destroyed during World War II and rebuilt in the 1950s, recently became more and more of a problem in terms of its structure. As a consequence the whole building was temporarily closed in May 2011 at the behest of TU Berlin. A decision that was not easy for all parties involved, because the pilot brewery is an essential component for all brewing related research and training activities both at the VLB Berlin and at the TU Berlin.

Relocation versus renovation A rapid solution to the problem was therefore needed. Various relocation options – on the site of VLB as well as in

the immediate neighbourhood – were discussed. They all proved to be expensive and time consuming because in addition to the relocation of the whole brewing equipment, the necessary technical infrastructure would also need to be refurbished. As a temporary interim solution to bridge the time gap until the opening of the new training centre, the work and effort required was deemed highly inappropriate. This would only have been conceivable if the financing had been secured in the context of an early sale of a part of the premises along the Amrumer Street.

VLB therefore decided to strengthen the building by taking the appropriate structural measures in order to ensure the operation of the pilot brewery for the next three years at the old location.

Implementation of measures during the course-free period in 2011 After the building had been thoroughly examined by an external structural engineer, the remedial measures were started in the summer of this year. The building was stabilised by numerous

Brauerei Forum – VLB International 2012

structural supports, the unused parts of the building were closed and the wastewater drainage partially restored. An asbestos problem turned out on closer inspection to be localised and was fixed by the permanent closure of the part of the building concerned, which had been lying idle for decades anyway. In addition, some rooms have been refurbished and partially optimised for practical operation by means of minor renovations. Meanwhile the utilised parts of the building were renovated, inspected by a structural engineer and re-released for use.

Technical optimisation supported by industrial sponsors In addition to the structural measures, the technical equipment of the pilot brewery has been partially upgraded and optimised thanks to the support of numerous sponsors from the supply industry. As an accompanying measure, the responsibility for the operation of the pilot brewery has been granted to VLB’s Department for Brewing and Beverage Science & Applications (BBSA)

Research & Development which is headed by Dr. Roland Folz. All these measures were finished by September 2011 so that it was possible to successfully conduct the VLB Courses “Craft Brewing in Practice” and the “Certified Brewmaster Course” for Carlsberg Asia in September and October 2011.

Since then the renovated location was used for the hands-on training of the “Certified Brewmaster Courses” the “Russians Brewers’ Course”, the “Craft Brewing in Practice” and the “Brewing Technology Remastered”. In addition, the R&D project work in the brewery has also been resumed successfully.

“The better we are equipped, the better is our work”, stresses VLB’s brewmaster Kurt Marshall: “BBSA is a small research institute. That is the reason why we are always very grateful for all kind of donations.”

Pilot brewery is ready for operation “As VLB we could not allow a prolonged outage of our pilot brewery”, commented VLB’s Managing Director Dr. Josef Fontaine on the issue.

“The team of Dr. Roland Folz together with our project manager Michael Sack have done a great job during the reconstruction work in 2011.

The plant could be used for brewing again in early September 2011 and appeared in better condition than it had been in for a long time. Meanwhile this has also been confirmed by many visitors. The renovation has to be considered as a worthwhile investment.

“Our renovated pilot brewery is back in operation and is available for training and research for all our users here at our facility. Everybody who wants to get an idea of it personally is warmly welcome!“

VLB Berlin appreciates all sponsors of the pilot brewery!

The renovation of the pilot brewery was accompanied by further steps towards state of the art technology. VLB Berlin thanks numerous companies of the supply industry for their support: Specialty malts (especially caramel malt, aroma malt, roasted malt etc.), malt extracts and SINAMAR® Process techniques regarding the wort aeration and yeast-management

Cleaning and sanitising solutions in the brewing and beverage industries Pumps and systems for industrial processes in different sectors

Contact Dr. Roland Folz, VLB Berlin, Department for Brewing and Beverage Science & Applications (BBSA), folz@vlb-berlin.org Phone: + 49 (30) 450 80-16

Up-to-date hose technology.

Supply of hops, hop products, and services through a team of vertically integrated companies Hop extraction using supercritical CO2

A worldwide provider of filtration systems and replament parts High-quality sampling systems for the food and beverages industry

An international manufacturer of filling and packaging systems for the beverage, food, and non-food industries One of the world’s leading suppliers of container solutions (KEGs) for the beverages industry

Innovative solutions to keep beverage lines clean. Individual concepts for beverage lines clear and clean.

Brauerei Forum – VLB International 2012

15

Research & Development  Quality Control

Empty Bottle Inspectors: Identification of optimisation potential Dr. Roland Pahl, Dr. Georg Wenk und Jan Fischer, Research Institute for Engineering and Packaging (FMV)

It goes without saying that beverage bottlers wish to offer their products in faultless containers. In order to ensure that this requirement is met, empty bottle inspectors have been in use at bottling plants for several years. The VLB Proof of Performance for such machines provides valuable information regarding optimisation potential and allows well founded decisions to be made during investment planning.

Fig. 1: Example of a standard fault bei green 0.3-l-LNbottles

16

For their self-checking function at defined time intervals, modern inspectors require test bottles which are specially marked or fitted with transponders. These are inserted into the bottle flow by the machine operator in order to check the individual detection systems. As soon as the test bottle is recognised, a new time interval starts. If the test bottle is not recognised, the operator must identify the cause and rectify it. This sort of control is sufficient as a functional check and can prevent a control function failure remaining unnoticed over a longer period of time. However, an assessment of the quality of the recognition is not possible by this method.

The selectivity of the distinction be­ tween dirty or damaged bottles and bottles which meet the required standards is, – amongst other things – , dependent on the technical components. Another essential criterion, however, are the settings of the evaluation software. The technical potential of the inspector can only be fully utilised when it is optimally parameterized.

Whether the settings for each of the separate detection systems in the inspector are at an optimum remains generally unknown. Within the framework of quality assurance, beverage producers must guarantee that they are making best use of the existing technology. With this in mind, the following ques-

tions arise: • Does each individual detection system in the inspector attain the best possible detection rate for pre-defined faults? If not: can the system be optimised or does it have to be replaced?

• Do the detection rates for the individual systems, in the same machine, change when a different bottle type (shape/colour) is inspected?

• Are there differences in detection quality between two or more machines at the same location or within a group?

Preparation for the VLB Proof of Performance First of all, the extent of the proof of performance and the desired fault types are agreed upon in dialogue with the customer. The fault types can be chosen from a pool of over 30 possibilities. These range from damage at the mouth of the bottle, through dirt on the inner walls, to residual liquid or plant-specific objects or glass splinters in the bottle (examples: Fig. 1 and Tab. 1). A minimum set of standard test bottles with around 25 different faults is recommended, whereby each fault is covered by four test bottles.

Fault detection test At first, the incorrect rejection rate must be determined for each bottle type during the bottling process. This provides details on the number of bottles which are incorrectly rejected by the inspector as faulty although they are faultless. This value is an indication of whether the machine setting is too over-res­ponsive for that bottle type. When the incorrect rejection rate is ≤1.0 % (in practice the value is usually considerably lower), it can be as-

Brauerei Forum – VLB International 2012

sumed that the validity of the fault detection test is not significantly affected.

The fault recognition test is carried out when the plant is not in operation. From experience, each single investigation (one inspector with one bottle type) requires from three to five hours time.

The bottles, from the set of test bottles, are placed on the conveyor belts, examined by the empty bottle inspector and rejected when the specially prepared fault is identified. Test bottles which were not recognized as faulty and therefore not rejected are recorded. In order to have sufficient data to be able to make a precise statement on the detection rate, each type of faulty bottle is examined 100 times. The detection rates for the individual fault types form the basis for all further evaluations.

Investment decisions Whether for a beverage producer with one bottling line or for a group with several locations, the same question arises: Does the installed inspection equipment still meet the company’s demands and requirements? The VLB Proof of Performance can provide the relevant information for a reliable ans­ wer to this question. If there is more than one location an overview is first compiled. This allows an initial coarse classification on the basis of the detection rates. In this way the locations are identified where there is a greater need for action. For a more detailed examination, the data undergoes a quadrant analysis. For this purpose each combination of inspector machine and bottle type is entered into the diagram according to the machine index (x-axis) and the manufacturing year (y-axis), (Fig. 2). The respective manufacturer is identifiable on the chart by the form and colour of each data point. An additional key allows each data point to be allocated with information regard-

Research & Development Tab. 1: Example of a standard fault by green 0.3-l-LN-bottles Label

Area

M3

Mouth

S2-small

Sidewall

S3-large

Sidewall

S4-small

Sidewall

S6

Sidewall

B6

Base

ing location, bottling line number and the type of bottle used. Finally the diagram is divided into quadrants by two dotted lines. The vertical line goes through the arithmetic mean of the indices for all the machines presented in the diagram (76 %). The horizontal line marks the middle between the oldest and newest machines. With this arrangement the following statements can be made: Quadrant 1: New inspection machines In this quadrant are the inspection machines which are younger than the average and which, in combination with the respective bottle types, exhibit an above average machine index. If a new inspection machine were to be installed, it would be expected that the machine indices for all bottle types filled by this machine would lie in this quadrant. Investment potential does not exist in quadrant 1. However, individual settings of the detection software could perhaps be optimised.

Fault description Chipped – right through H x B x T in mm: 2 x 5 x max.

Dirt – non transparent H x B in mm: 3 x 3 (10 mm below the neck bulge) Dirt – semi transparent H x B in mm: 8 x 8 (10 mm below the neck bulge) Foil detection – transparent H x B in mm: 8 x 8 Dirt – non transparent H x B in mm: 2 x 2 (Base centre) Dirt – non transparent H x B in mm: 4 x 4 (Base rim above knurling)

mized. Plant no. 2 with bottle type 1 at location A (blue circle in Fig. 2) could be improved by optimisation and thus move from quadrant 3 to quadrant 2.

Quadrant 4: Taboo zone Quadrant 4, as also quadrant 1, contains machines which are newer than the average. In contrast to quadrant 1, the machines here have indices which are below average and thus do not satisfy the demands on new machines.

The example included here of plant no. 1 at location B with bottle type 1 (red circle in Fig. 2) is that of a typical outlier. For bottle types 2, 3 and 4, this same inspection machine had machine indices in quadrant 1 (red ellipse). This information suggests that the installed technology fulfils the requirements and that, by optimizing the detection settings for bottle type 1, a machine index in quadrant 1 is also possible.

Identification of optimisation potential As a result of the quadrant analysis, it is possible to identify the optimisation potential of individual machines by the evaluation of their detection rates. One possibility involves comparing the detection rates of identical models of the same machine which will be described as an example. The investigations carried out so far have shown that, despite identical technical components and whilst using the same test bottles, significant differences frequently occur by the individual detection rates. The results presented in Table 2a should illustrate this phenomenon. In this example, three identical machines were

Fig. 2: Quadrant Analyses of the Machine Indices

Brauerei Forum – VLB International 2012

17

Quadrant 3: Investment area Quadrant 3 contains the machines which are older than the average and whose machine indices are lower than the average. Inspectors, whose indices lie in this area, as e.g. the four indices from plant no. 1 at location A, can most probably not be improved to quadrant 2 simply by optimisation work. It would be more reasonable to replace these machines in quadrant 3 with new machines which should then lie in quadrant 1.

Quadrant 2: Older inspection machines In the second quadrant are inspectors which are older than the average value but which nevertheless, in combination with the respective bottle types, display an above average machine index. Despite their age there are no investment requirements for inspectors in this quadrant.

Individual machine indices could possibly be opti-

Photos: oh

Research & Development

Roland Pahl

Georg Wenk

compared. Further details regarding bottle types, manufacturer, machine type, year of manufacture etc. are collated in the table header (Tab. 2). In the lower half of the Table, the detection rates from the three machines for six selected fault types are compared.

The fault at the mouth of the bottle, labelled M3, was recognised by the inspection machine from bottling plant no. 3 with a detection rate of 100 %.

However, by plant no. 1 the same four test bottles were only detected to 83 %. It can be assumed that the technical components of identical models of the same machine will deliver the same values. Thus differences in detection rates for the same set of test bottles can essentially be attributed to the settings of the detection software.

On the basis of this assumption, ­there is a potential of 17 % for the fault type M3 on plant no. 1 which could be realised by the optimisation of the software. The detection rate of 96 % for bottling plant no. 2 is also below the maximum possible. In this case, it cannot be assumed that there is a sig­ nificant optimisation potential since differences of up to 5 % lie below the uncertainty limit. For this evaluation variant, the highest value measured is taken as reference value to calculate the possible optimisation potential.

Consequently, for sidewall fault S4 in plant no. 1 there is a potential of 38 % and in bottling plant no. 2 of 80 % in relation to the 96 % detection rate in Tab. 2 and 2a: Comparison of identical models of inspection machines

Jan Fischer

plant no. 3. The chosen presentation illustrates the differences in the detection rates with the use of arrows, so that it is immediately obvious where action is needed. Since identical models of inspectors are not available for comparison at each location, the optimisation potential can also be determined by comparing the results for different bottle types on one inspection machine. Experience has shown that, in this manner, outliers and also any existent improvement potential can be identified. If only one bottle type is examined by an inspector, it is not possible to make a direct comparison.

In these cases, there is the possibility to compare the detection rates with the results of over 100 separate investigations in order to obtain a meaningful assessment of the detection quality.

Conclusion By means of the VLB Proof of Performance for empty bottle inspectors, it is possible to make a quantitative assessment of the quality of the fault recogni-

tion. The calculated values can be used not only to work out the optimization potential for the individual detector systems but also to create benchmarks and to justify investment decisions and/ or avoid false investments. Experience gained whilst carrying out more than 100 separate investigations has shown that negative outliers by the machine index mainly occur when particular bottle types are rarely filled in the bottling plants. Even for inspection machines with a high machine index, individual fault types frequently occur because the detection has not been fully optimised. It was also found that the age of a machine should not be the sole basis for new investments since the year of manufacture does not necessarily correlate with the detection accuracy.

Contact Dr. Roland Pahl VLB-Research Institute for Engineering and Packaging (FMV) pahl@vlb-berlin.org Phone +49 (30) 450 80-238

Bottling plant

1

2

3

Location

A

A

A

Bottle type

0,33-l-LN-bottle

0,33-LN-bottle

0,33-LN-bottle

Bottle colour

green

green

green

Machine index

74 %

79 %

88 %

Manufacturer

XY

XY

XY

Model/Type

123

123

123

Year of Manufacture

2005

2005

2005

Rejection rate

1,2 %

0,8 %

0,8 %

Incorrect rejection rate

0,2 %

0,1 %

0,5 %

Glass bottles Label

18

Area

Fault description

Category

Relevant

Detection rate

Detection rate

Detection rate

M3

Mouth

Chipped – right through H x B x T in mm: 2 x 5 x max.

A

Yes

83 %

96 %

100 %

S2

Sidewall

B

Yes

91 %

86 %

100 %

S3

Sidewall

B

Yes

97 %

100 %

96 %

S4

Sidewall

B

Yes

58 %

16 %

96 %

S6

Sidewall

A

Yes

10 %

37 %

98 %

B6

Base

A

Yes

100 %

15 %

100 %

Dirt – non transparent H x B in mm: 4 x 4 (10 mm below the neck bulge) Dirt – non transparent H x B in mm: 4 x 4 (25 mm above the neck bulge) Dirt – non transparent H x B in mm: 4 x 4 (Shoulder area) Dirt – semi transparent H x B in mm: 8 x 8 (10 mm below the neck bulge) Foil detection – transparent H x B in mm: 5 x 5 (Base centre)

Brauerei Forum – VLB International 2012

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 “Craft Brewing in Practice” is a 10-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: 2 to 13 September 2013 Customised training courses For the 1st time VLB has realised in September/October 2011 a comprehensive brewmaster education programme individually tailored for the Carlsberg Group. Designed on the basis of the successful VLB Certified Brewmaster programme, this customised 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 second module of the course took place from September to October 2012.

Participants of the Carlsberg Certified Brewmaster Course in the VLB-hops garden

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 course: November 2013 “Brewing in a Nutshell“ is also available as an online course.

Craft Brewing in Practice 2012: Participants and the lecturer Burghard Meyer (left)

Applied Microbiology Course The course lasts 6 days and addresses persons who work in the field of quality control in brew­eries, malt houses and for beverage producers. The programme covers the following topics: Microbiological lab-work and analysis, sample preparation, microorganism, nutrient media and microbiological quality control.

Next course: 4 to 8 November 2013 IfGB-Advanced course for distillers This advanced training is suitable for producers of spirits and flavours and other suppliers. The lecturers are working in well-respected companies. On the agenda are topics like technology for distillers and spirits, recipe and product development and quality control. The language in the course is German.

Next course: 10 to 21 June 2013 The Applied Microbiology Course in the VLB-laboratory

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Training & Events  International Training

VLB Berlin bids farewell to its Certified Brewmaster Course 2012 In a festive ceremony on the 22nd June 2012, the VLB Berlin bid farewell to the 49 participants of the latest Certified Brewmaster Course. The official event marked the termination and climax of a challenging course in brewing technology. This had started in January and since then much has been demanded of all those involved. Nevertheless, this form of further education in English is becoming increasingly popular. This can be seen in the number of participating students with 28 in 2007, rising to 31 in 2009 and reaching the current peak of 49 in 2012. (dp) Dressed up for the occasion, they all came together one last time for the awards ceremony – 49 men and women from around the world.

Divided into two classes, they have sat together in the classroom for six months, carried out laboratory analysis work and malting and brewing trials and finally been subjected to intensive examinations. Now the atmosphere is relaxed, Yochai Kudler, Israel high-spirited, exuberant. All are delighted that they will soon be heading back home. Lively discussions spring up everywhere. Then when Dr. Josef Fontaine, Managing Director of the VLB Berlin, begins to award the diploma, he is greeted by spontaneous applause.

“We are delighted”, he addressed the participants, “that we have been able to help your professional advancement. With this diploma as VLB Certified Brewmaster, you have excellent chances to further your careers.”

The graduates probably had similar thoughts as they travelled to Berlin from four continents and 13 countries.

They came from Germany, Spain, Turkey, Israel, Russia, Canada, USA, Brazil, Venezuela, Korea, Singapore and Taiwan as well as from China. Alone from the latter there were 14 participants from large breweries. This is a clear indication of how the beer market is thriving in Asia. Besides this trend, the participant structure of the Certified Brewmaster Course also highlights the pub breweries and the craft brewers’ scene. Nine graduates stem from these segments of which six come from the current mecca for craft brewers, America. It is apparent that regional

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beers with a unique character are gaining ground worldwide. However, the annual Certified Brewmaster Course is a worthwhile investment for all brewery staff. Whether the company is large or small, a brewing group or a micro-brewery – everyone who is professionally involved in the brewing process can profit from the in-depth knowledge of the VLB experts. These present, in very compact form, both the latest insights in brewing technology as well as proven strategies for the operational practice.

Little time, much subject matter As ever, the Certified Brewmaster Course covered the whole spectrum

Brauerei Forum – VLB International 2012

of beer production. Thus the syllabus included the handling of the raw materials, the individual steps in the brewing process as well as quality control.

Latest knowledge was also conveyed in laboratory practical work. The lecturers presented the chemical-technical analysis methods or explained the basic principles of microbiology.

At regular intervals, practical brewing experience was gained using the students’ pilot plant at the VLB. In addition microbiological sampling techniques were learnt and work carried out in the hop garden. The programme was rounded off with guest lectures from the industry, practical experience in process controlling and

Training & Events

VLB Certified Brewmaster Course 2014 Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the knowledge necessary for the technical management of a brewery. In addition the participants attend VLB‘s International Brewing and Engineering Convention and join an excursion with technical visits to modern breweries, malt houses and companies of the allied industry. All lectures are given in English.

The Certified Brewmaster Course 2014 takes place from 13 January to 27 June 2014 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

lessons on business economics and logistics. Further areas of emphasis were set by lectures on the running of a pub-brewery and on tapping and dispensing technologies.

With regards the densely packed curriculum, the students did not only have a lot to learn but were also subjected to frequent written tests in order to document their progress. However, the greatest challenge was posed by the comprehensive final examinations.

Only those who successfully managed this hurdle were awarded the diploma, “VLB Certified Brewmaster”. Since the course is designed for professional brewers, the students also have to provide documentary proof that they have had three months practical experience in a brewery. This presented no problem for most participants since

they had been entered for the course by their breweries. The others, who are newcomers to or intend to join the brewing profession, will receive their diplomas later after they can document that they have gained the necessary practical experience in a brewery.

Spring Conference and excursions Once again the excursions proved to be a highlight of the Certified Brewmaster Course. The first already took place in March for the 99th VLB Brewing and Engineering Conference in Siegen.

The participants experienced top-class presentations and lively discussions.

Besides the conference itself, the students were also impressed by the technical visits to Krombacher, Franke Beverage Systems, Kreuztal, and Schäfer Container Systems, Neunkirchen. The

second excursion was more extensive.

Designed as a crowning conclusion for the whole course, it offered an interesting cross-section of the brewing and supply industries as well as scientific institutes.

The stops on this journey through Germany were:  Malteurop, Heidenau  Köstritzer Schwarzbierbrauerei, Bad Köstritz  GEA Brewery Systems, Kitzingen  Weyermann Maltings, Bamberg  Weissbierbrauerei G. Schneider, Kelheim  German Hops Museum, Wolnzach  Hops Research Institute Hüll, Wolnzach

49 Brewing experts from 13 countries and four continents together with the lecturers and staff of the VLB Berlin: The German art of brewing is an international classic Brauerei Forum – VLB International 2012

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Training & Events

II Sang Bae (Korea)

Seunghan Baik (Korea)

Lior Balmas (Israel)

Ulas Bas (Turkey)

Jaime José Boluda Gimeno (Spain)

Emil Botzepe (Turkey)

Yong Cai (China)

José Julio Cambero Cenzano (Spain)

Ugur Celik (Turkey)

Akou Cheng (China)

Sebastian D´Agostino (Spain)

Erdem Dorgan (Turkey)

Erickson Espina (Venezuela)

Jay Eychaner (USA)

Peiying Fan (China)

Rafael Farias Ferreira (Brazil)

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Training & Events

Lan-xin Foo (China)

Alejo Giron Gonzalez (Spain)

Ricardo Gregório (Brazil)

Qiang Guo (China)

Caleb Hawkins (USA)

Winnie Hsu (China)

Xiaoyu Hu (China)

Xiquan Ji (China)

Mert Kalpar (Turkey)

Thomas Kraemer (USA)

Martis Lawson (USA)

Li Ming (China)

Xi Lin (China)

Zhiping Lin (China)

Cameron Lloyd (USA)

Kevin Longwell (USA)

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Training & Events

Guilherne Campos Lopes (Brazil)

Giovani MacDonald (Brazil)

Liubov Mikhaylova (Russia)

Robin Molloy (Canada)

Carlos Vitor Müller (Brazil)

Byoung Hak Oh (Korea)

Gilbert Poulin (Canada)

Serhan Saka (Turkey)

Thomas Schöne (Deutschland)

Roland Siemsglüss (Deutschland)

Wang Jie (China)

Donghui Wei (China)

David Williamson (USA)

Zhuhua Wu (China)

Xiaohui Zhang (China)

Bing Zhu (China)

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Brauerei Forum – VLB International 2012

Training & Events  International Trade Fairs

Pop in at VLB booths all around the world!

Like students and delegates from all over the world join in VLB’s conventions and training courses, the VLB experts attend international trade fairs to keep in touch with their alumni and partners.

(WiK) Trade fairs and exhibitions offer a good opportunity to combine a lively exchange of knowledge with an informal chat, always with the opportunity to illustrate the spoken word with text books, leaflets etc. Projects are planned, cooperations intensified and ideas for new courses, congresses and projects are born. That all happens at a VLB booth and it does not matter if it is at the BRAU in Nuremberg, at the Craft Brewers Conference in San Diego, the China Brew in Beijing, the World Brewing Congress in Portland, the drinktechnology in Mumbai or the Drink Technology Expo in Dubai. Another advantage of the participation on global trade fairs is to meet lots of colleagues from different countries and continents on just one business trip. Therefore the VLB booths are an open platform.

VLB presentations at conventions  Drink Technology Expo, Dubai 2011: Dr. Roland Folz (Fig. 1)  Brau Beviale, Nuremberg 2011: Experts from all VLB departments (Fig. 4)

 Craft Brewers Conference, San Diego 2012: Dr. Roland Folz, Burghard Meyer  World Brewing Congress, Portland, USA 2012: Jana Gierds, Dr. Roland Folz, Prof. Leif-Alexander Garbe, Nils Rettberg, Thomas Tyrell, Ruslan Hofmann, Olaf Hendel (Fig. 2)  China Brew, Beijing 2012: Olaf Hendel, Dr. Roland Folz, Dr. Roland Pahl, Christopher Nüter, Nils Rettberg, Ning Feng (Fig. 3)

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See you 2012/2013 in…  4 to 5 December 2012: Dubai

Drink Technology Expo, Dubai

 26 to 29 March 2013: Craft

Brewers Conference in Washington D.C., USA  26 to 30 May: EBC Congress Luxemburg City Luxemburg  25 to 27 June 2013: Brazil Brau, Sao Paulo, Brazil  16 to 20 September 2013: drinktec, Munich, Germany

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Training & Events  International Training

VLB degrees: Great assets in the Common­wealth of Independent States (CIS)

The high regard for VLB degrees was shown by the number of participants in VLB‘s Brewers Course in Russian

Dr. Josef Fontaine hands over the certificates: 1st Marina Garanina, EFES

2012. Beside the co-workers of the global players like EFES and BALTIKA a number of brewers and heads of production of independent breweries attended the course. Has the craft-brewing-movement reached the CIS countries?

The Brewers’ course in Russian 2012: Participants with lecturers and interpreters

(WiK) In March 2012 VLB‘s managing director Dr. Josef Fontaine and his staff bid the Russian speaking graduates farewell. Dr. Fontaine took his hat off to the students and their good success.

“We hope you will use your applied VLB skills in your companies.“ The 8-week course started in January with 16 participants from Russia, Kazakstan, Azerbaijan and Turkmenistan. The group quickly established contact with the lecturers as well as with the students of the English Certified Brewmaster Course with whom they shared the welcome reception and the panel discussion on international trends in brewing.

From raw materials to logistics Specialists from VLB Berlin gave lectures on raw materials, brewing technology, fermentation/maturation, and filtration. Quality control was also

a main subject followed by filling/ packaging and logistics. Even power management in the context of sustainability was dealt with. Considerable hands-on training in VLB‘s pilot brewery as well as microbiological sampling and analysis supplemented the lectures. Chemical technical analysis was the subject of the practical courses in VLB‘s Dortmunder Lab. The participants gained deep insight into different aspects of the varied German brewery sector via visits to the trade fair International Green Week, to pub breweries in Berlin and to the Berliner-Kindl-Schultheiss-Brewery.

After passing the challenging 5-day examinations the students started on their 4-day excursion to renowned breweries, malt houses and companies of the supply industry in all parts of Germany.

Hands-on training – learning by doing VLB‘s training courses are characterised by a close integration between theory and practice. Especially the brewers‘ course in Russian is regularly adapted to the requests of the companies which send their staff to Germany and match it to current developments in the brewing sector.

In the meantime the course involves about 70 hours of practical training which are supplemented by integrated exercises during lectures. Most practical training sessions are conducted in small groups. It is essential that the participant get the opportunity to practice all steps of a process for themselves. Beside numerous practical lab courses hands-on training has been also arranged at VLB‘s testing laboratory for packaging.

Fotos: WiK

Photos: WiK

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Training & Events

VLB‘s pilot brewery: Introduction to microbiological sampling

2nd Rufat Mammadov, BALTIKA

3rd Natalia Mironova, BALTIKA

A special highlight was the sensory evaluation with Christoph Uhde of VLB‘s Department for Brewing and Beverage Science & Applications (BBSA). At first he asked: “Which kind of sensory tests do you know? Which kind of off-flavours?“ Afterwards a sensory evaluation of different speciality beers was conducted, from wheat beers, through dark beers up to smoke beer. “I intentionally did not choose our standard beers.

I wanted to introduce you to a profile of German local and special beers“, explained Mr. Uhde. „When you do sensory evaluation at your own plant, always differentiate from the weakest to the strongest beer“, was his advice.

Christopher Nüter, BBSA, conducted the hands-on training for microbiological sampling at VLB‘s pilot plant.

“It is our goal to take representative samples“, he stressed. Afterwards he explained which parts of the keg just have to be rinsed with ethanol and which have to be cleaned by flaming.

He also explained the difference between disinfection and sterilisation.

“Why is ethanol not enough?“ the participants wanted to know. “It is difficult to clean the sampling spiral because of its small internal diameter. That is the reason why it is additionally cleaned by flaming“, explained Mr. Nüter. “You can dismantle the fittings of the keg and clean it, but it is impossible with the spiral. Another reason is that the plastic materials inside the head of the keg could be damaged by flaming.“ Mr. Nüter recommended a sterilised swing top bottle as sample container and demonstrated the way to use it.

“Avoid secondary contamination!“, he emphasised. After detailed explanations it was the turn of the participants.

One after the other had to take a sample from the keg always taking care to clean the sampling point as well as the sampling vessel. Microbiological sampling is nowadays an integral part of the examinations. The next brewers‘ course in Russian will start in January 2013.

After the examinations the graduates travelled through Germany to visit renown breweries, malt houses and companies of the supply industries.

Quality control: Hands-on-training at VLB‘s laboratory

www.vlb-berlin.ru

VLB Russian Brewers Course 2013 + 2014 Once a year the VLB Berlin offers an 8-week training course for brewers in Russian. The course is targeted at employees from production, filling and quality control of breweries. It 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 14 January to 8 March 2013 13 January to 7 March 2014

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

Fees 7500 Euro (+ VAT) Accomodation The additional price for accommodation, lunch and Underground ticket is about 3000 Euro (+ VAT)

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Training & Events

International VLB Conventions 2012 The international VLB conference schedule for 2012 had two major highlights on the agenda: The 3rd IberoAmerican Symposium Brewing and Filling Technology in June in Brazil and the 2nd International Brewing Conference Beijing in September in China. In addition, the Brewing and Engineering Conference in March in Siegen, the 99th October Convention in Berlin and the 7th Russian Brewers Seminar in October in St. Petersburg were also well attended by international guests.

 www.vlb-berlin.org/events

1 (oh) In 2012 VLB has again successfully organised technical conferences for the brewing sector around the globe.

With its events in Germany, Brazil, Russia and China the VLB was active in four of the top five beer nations of the world.

Ibero-American Brewing Symposium in Brazil The 3rd Ibero-American Symposium Brewing and Filling Technology of VLB was held from 18 to 21 June 2012 in Petropolis, Rio De Janeiro, Brazil. With a total attendance of 320 brewing experts from 20 countries it was very well attended. New this time was the integration of the renowned Brewing Barley and Malt Seminar of the Food and Beverage Technology Center of the Brazilian SENAI into the VLB symposium.

The three day programme covered topics related to brewing and filling with a special relevance for the Brazil brewing industry. As a special highlight, several presentations were held by representatives of the four leading brewing groups in Brazil – Ambev, Cervejaría Itaipava, Cervejaría Schincariol, and Heineken Brasil. The Ibero-American Symposium of VLB is traditionally

closely connected to the local brewing industry in the hosting country. This time the delegates had the opportunity to visit four breweries in the area of Rio de Janeiro. The technical programme was supplemented by two evening events, supported by major sponsor Krones and Agraria, GEA Brewery Systems, Landaluce, Bühler and Pentair.

International Brewing Conference Beijing For the second time, following 2010, the VLB Berlin in cooperation with Chinese National Research Institute for Food and Fermentation Industries (CNRIFFI) hosted the International Brewing Conference Beijing in September 2012.

Scheduled directly ahead of the “China Brew & Beverage” more than 230 participants attended a comprehensive two-day conference programme.

On 17 and 18 September, two days before the trade fair China Brew & Beverage 2012, about 230 representatives from breweries, institutes, associations and the relevant supply industry met at the Brewing Conference. This function was again actively supported by the Chinese Alcoholic Drinks Association (brewery segment) and – for the

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first time – by the American Society of Brewing Chemists (ASBC). Leading representatives of both organisations were involved with presentations.

A valuable insight into the work-related issues which currently preoccupy the technicians and technologists of the brewing industry in China, was given in five lectures held by representatives of the brewing groups China Resources, Tsingdao, Yanjing, Zhujiang and Carlsberg China. Among other topics, the LOX-free barley, resource savings in the brewing process, the development of detection media for Photos: 1 Full house in Brazil – the 3rd VLB Ibero-American Symposium Brewing and Filling Technology in Petropolis was very well attended 2 Brewing Conference Beijing 2012 group photo – unfortunately the specially erected scaffold was not large enough for all participants…

3 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 the Beverage and Liquid Food Industry Processing + Filling + Packaging + Marketing

specific Chinese beer spoiling organisms and problems with the labelling of bottles were presented and discussed. Some additional contributions were made by representatives from the VLB Berlin.

In addition, eight companies from the supply industry presented new products and solutions for the brewing industry. All lectures were simultaneously translated in English/Chinese and reached an interested audience who were keen to discuss the topics covered.

International Conferences in Germany and Russia In March 2012 the 99th VLB Brewing and Engineering Congress took place in Siegen, Germany.

For the first time it was merged with the 15th VLB Logistics Congress, more than 500 delegates attended this brewing summit.

The event was generously supported by the Krombacher Brewery. In October 2012 the 99th VLB October Convention with about

450 participants again proved its relevance for the brewing sector.

The convention included the 41st International Brewing Barley Seminar and the business management session „VLB Forum“.

And – last but not least – the 7th Russian Brewers Seminar in October 2011 in St Petersburg, continued the involvement of VLB in the Russian brewing sector.

International VLB events 2013  100th Brewing and Engineering Congress, 4 to 6 March 2013, Bitburg, Germany  4th Ibero-American Symposium Brewing and Filling Technology, 6 to 9 August 2013, Buenos Aires, Argentina  MicroBrew Symposium, September 2013; Nuremberg, Germany  100 th International October Convention, 28/29 October 2013, Berlin, Germany  9th Brewing Seminar Russia October 2013

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.

September 16–20, 2013 Messe München 3

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

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– VLB International 2012

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Imprint

 VLB Berlin – Contacts

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

VLB institutes and departments

Information service of VLB Berlin www.brauerei-forum.de

Dr.-Ing. Josef Fontaine

VLB Berlin Seestrasse 13 13353 Berlin Germany

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

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

Head of Finance

Research Institute for Raw Materials (FIR)

Dipl.-Ing. Knut Störmer

Prof. Dr. Frank Rath

 + 49 (30) 450 80-237  stoermer@vlb-berlin.org  www.vlb-berlin.org

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

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

Department for Brewing and Beverage Science & Applications (BBSA)

Managing Director

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. Day of publication: 12th of November 2012 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 2012 Brauerei

Prof. Dr.-Ing. Ulf Stahl

Dr.-Ing. Roland Folz

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

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

Office Dresden

Research Institute for Engineering and Packaging (FMV)

Dipl.-Ing. Wolfgang Kunze

Dr.-Ing. Roland Pahl

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

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

Research Institute for Water and Waste Water Technology (FIWAT)

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

Dr. rer. nat.

Alfons Ahrens

Prof. Dr. rer. nat.

Leif-Alexander Garbe

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

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

4th Ibero-American Symposium Brewing and Filling Technology 2013 in Argentina Testing Laboratory for Packaging

6 to 9 August 2013 Buenos Aires, Argentina Language: English/Spanish

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

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)

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

Topics  New brewery

Check ou rw for regula ebsite r updates !

installations in South America  Technical and technological optimization

potentials in filling plants

Dipl.-Ing. Norbert Heyer

 Developments in brewing technology

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

 Raw material quality and supply aspects

PR and Publishing Department/ Editorial Office “Brauerei Forum“

 Brewery visits

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

With accompanying exhibition

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

Contact: Thomas Tyrell, tyrell@vlb-berlin.org



www.vlb-berlin.org/argentina2013

 redaktion@brauerei-forum.de

VLB int. Events 2013

VLB Congresses/Seminars  Russian Brewers Course 2013 8-week training course for professional brewers in Russian, 14 January to 8 March 2013, Berlin, Germany  100th International Brewing- und Engineering Congress International congress for the brewing and malting industry and their suppliers, 4 to 6 March 2013, Bitburg, Germany. Language: German / English  4th Ibero-American Symposium Brewing and Filling Technology 6 to 9 August 2013, Buenos Aires, Argentina Language: Spanish / English  2nd European MicroBrew Symposium 16 / 17 September 2013, Nuremberg, Germany Language: English  Craft Brewing in Practice 2013 Practical training course for pub- and micro- brewers, 2 to 13 September 2013, Berlin, Germany Language: English  100th VLB October Convention 2013 International convention for the brewing industry, 28/29 October 2013, Berlin, Germany Language: German / English

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 9th VLB Seminar for the Brewing and Beverage Industry in Russia 2013 4-day seminar, Moscow, Russia. November 2013 Language: English / Russian  Workshop „Applied Microbiology“ 4 to 9 November 2013, Berlin, Language: English  Certified Brewmaster Course 2014 Comprehensive training course for prospective brewing professionals, 13 January to 27 June 2014, Berlin, Germany

VLB at Conventions/Trade fairs  Craft Brewers Conference 2013 26 to 29 March 2013, Washington D.C., USA  34th EBC Congress 26 to 30 May 2013, Luxemburg  Brasil Brau 2013 25 to 27 June 2013, São Paulo, Brazil  drinktec 2013 16 to 20 September 2013, Munich, Germany Hall B2, Stand 414

www.vlb-berlin.org/events

Subject to change

 Certified Brewmaster Course 2013 14 January to 28 June 2013