Brauerei Forum - International Edition May 2014

Brauerei Forum

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

Published by Versuchs- und Lehranstalt für Brauerei in Berlin

No 5 – International VLB Edition I/2014 | 23 May 2014 | ISSN 0179-2466

 News from VLB Berlin  Container sensors for beer logistics  Analysis of hop aroma in beer  Application of MALDI-TOF MS  International Training Courses – Graduates 2013

ion I/ 2014

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3rd European MicroBrew Symposium – Markets, Trends and Technology Symposium for craft and micro brewers from European countries 10 November 2014, Nürnberg, Germany Topics: The Craft Brewing movement in Italy  Recipe development  German and American Brewhouse configurations  Hops  Aroma compounds in fermentation  Brewing yeast strains  Quality control  Regulations wihin EC with relevance for small brewers  Dispensing equipment: Function, operation, hygiene  and more…

In cooperation with

Language: English

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

www.vlb-berlin.org/en/microbrew

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 Research Institute for Beer and Beverage Production

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Annual General Meeting 2013: VLB reported positive result for 2012 / VLB Berlin and Technische Universität Berlin have renewed their cooperation agreement

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The new VLB training centre – work in progress again

 Research & Development 8

Logistics: Monitoring the physical transport conditions in beverage logistics

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Analysis: Hop aroma in beer – Origin and analysis in a nutshell

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Analysis: Identification of baker´s and brewer´s yeasts using MALDI-TOF MS

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8 The export of beer means a lot of physical stress for the beverage. To keep it marketable, all information about temperature, light and movement is needed. A sensor system with integrated data logger mounted in a regular freight container can help in this issue

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Technology: Background information on the application of ionised air in the brewery and malting industries

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The mass spectrometric technique MALDITOF MS has been successfully used for many years in proteome research. On account of the high sensitivity, precision and short analysis times, the method quickly found acceptance in clinical diagnostics

Water: Recent fields of water research at the VLB Berlin

 Training & Events 23

VLB activities at international congresses and trade fairs 2013–2014

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Certified Brewmaster Course for Carlsberg Asia finished

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International VLB/TU Berlin alumni met in Denver / VLB Berlin trains brewing managers of the Vietnamese SABECO Group

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 Other 26

Imprint / VLB institutes and departments – contacts

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VLB international Events 2014/2015

The careful use of our resources will become increasingly important. Against the backdrop of steadily rising costs referring water supply and its additional disposal water saving will become more necessary in food industry and therefore as well in beverage production

24  editor@brauerei-forum.de Cover: Container

Photo: fotolia

In November 2013 a bespoke Certified Brewmaster Course for Carlsberg Asia was successfully finished at the VLB in Berlin.

The course was split into three modules and was attended by brewers from Carlsberg breweries in 9 countries

Brauerei Forum – VLB International May 2014

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VLB inside

The new VLB Research Institute for Beer and Beverage Production On the 1st February 2014 the new Research Institute for Beer and Beverage Production commenced its work at the VLB Berlin. Under the leadership of Dr. Roland Pahl, the activities of this department will cover the whole spectrum of the techniques and technology of beer and beverage production including packaging. (oh) The background to this internal organisational realignment was the departure at the end of January of Dr. Roland Folz, the previous head of the VLB department for Brewing and Beverage Science and Applications (BBSA). During the considerations regarding a successor, the VLB came to the decision that the former Research Institute for Engineering and Packaging (FMV) should be merged together with the BBSA department. The aim is to utilize the numerous synergies existing between the two formerly organisationally distinct groups.

Expressing his thoughts, Dr Roland Pahl explained that „brewers traditionally differentiate between techniques and technologies“. Whilst techniques are

The team of the Research Institute for Beer and Beverage Production basically concerned with questions to do with the plant construction and its operation, technology is principally understood as plant and processing engineering. Pahl says that: „Both in theory and in practice it is normally not useful to separate these two sectors. In the development of optimal solutions it is generally necessary to apply a comprehensive approach. This is what we have learnt by experience in the past for many tasks and projects. A closer cooperation

between these two areas is therefore a logical step towards optimising our internal work processes.“ He maintains that starting points for synergies exist, among others, in development and consulting in the field of beer and non-beer beverages, by microbiological and technological consultancy and for projects in the area of sustainability.

The new Research Institute for Beer and Beverage Production (FIBGP) at the VLB has a staff of around 30. Their focus is on

VLB Research Institute for Beer and Beverage Production Head:

Focus:

Testing Laboratory for Packaging Dipl.-Ing. Ingrid Weber

Production Technology Dr.-Ing. Roland Pahl

Brewing Technology Dr.-Ing. Deniz Bilge

Service facilites (internal/external):

Dr.-Ing. Roland Pahl

Deputy head:

Biological Laboratory Dr. Johannes Hinrichs

Filling technology Dr.-Ing. Georg Wenk Dr.-Ing. Deniz Bilge Sustainability Dipl.-Ing. Thomas Tyrell Beverage Technology (non-beer) Dipl.-Ing. Ruslan Hofmann

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Pilot Brewery Dipl.-Braumeister Kurt Marshall

Assistance: Juliane Gottschlag Team: PhDs, engineers and masters of the former VLB departments BBSA and FMV

Brauerei Forum – VLB International May 2014

Project Laboratory M.Sc. Patricia Diniz

VLB inside the following priorities: • Brewing technology • Filling processes and technologies • Sustainability • Technology of non-beer beverages • Production techniques Emphasis on teamwork However these priorities are not to be seen as fixed, demarcated units. On the contrary, there should be a regular exchange of staff and ideas under the mantle of the FIBGP. Pahl emphasized that „we want to make use of the wide knowledge and experience of our colleagues without having to take consideration of departmental divides.“ The Biological Laboratory, Testing Laboratory for Packaging, Project Laboratory (former BBSA) and the Pilot Brewery will continue to operate as separate service areas within the FIBGP and are available as before as internal or external service providers.

Dr. Roland Pahl has overall responsibility for the new research institute. After completing his training as a brewer and maltster he studied Brewing Technology at the TU Berlin and also later received his doctorate at the same university. Since 2007 he has been the head of the VLB Research Institute for Engineering and Packaging (FMV). His appointed deputy is Dr. Deniz Bilges who returned to the VLB in 2011 after professional positions at Becks, the TU Berlin, Sopura and the Hellenic Breweries of Atalanti.

Roland Folz moved to Pentair Dr. Roland Pahl’s predecessor, Dr. Roland Folz, moved in February to Pentair where he took the position as Head of Innovation & Technology of the business area Food & Beverage. “I had a great and very successful time at the VLB, but after careful deliberation I decided to take this step”, said Roland Folz. “Coming up to the end of my thirties this is a great opportunity to expand my professional horizons.”

Despite this change he wants to stay in touch and cooperate with the VLB also in the future, he emphasises.

“Of course we regret the leaving of Roland very much. We lose an exceptional person with a high international reputation”, says Dr. Fontaine. “However, I understand and respect his decision. As the VLB we see this as an opportunity to intensify the relationship with our long-time member Pentair even further.”

Medium-term strategy Alongside covering the whole spectrum of research, consultancy, and service provision from the, up till now, organisationally separate units of FMV and BBSA, the VLB has further aims as a result of this new orientation. One important point is the consolidation of growth. In recent years, the VLB has been able to gain numerous breweries and brewing groups as new customers or members. Taking care of these companies and their integration into the VLB network is one of the tasks of the new Institute. The continuation and further development of the national and international presence is seen as a core assignment. Furthermore, certain focal themes such as sustainability, the field of non-beer beverages and perspectively also malting technology will be expanded. „We wish to promote and make better use of the great potential which exists in our colleagues“, says the VLB Manager Dr. Josef Fontaine. „With this new research institute we are excellently equipped to continue the successful developments of recent years in the best interests of our members and customers.“ Brauerei Forum – VLB International May 2014

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VLB inside

Annual General Meeting 2013: VLB reported positive result for 2012 The Annual General Meeting of VLB Berlin took place on 28 October 2013 as part of the 100th VLB October Convention in Berlin.

Despite adverse circumstances for the VLB in 2012, a positive result and an optimistic outlook for 2013 was presented. (oh) „The VLB Berlin is back on track and has survived the internal turbulences of 2012”, was the core message of VLB President Dr. Axel Th. Simon.

Due to a further increase of the operating business in almost all areas and despite considerable additional burdens all financial obligations could be meet. The developments in 2012 can be summarized as follows: •• With total revenues of € 10.4 mill.

–1.7 %), a net income of € 219,000 as reported for 2012 (previous year: € –608,000 ). This was transferred to the reserves.

•• The personnel capacity amounted to an annual average of 135 employees.

•• Increase in revenues from analysis and consulting services.

•• In 2012, the VLB had 369 members.

The total income from membership subscriptions developed positively.

With Diageo, one of the world‘s largest premium drinks manufacturers could be affiliated in 2012.

•• The planning on the project “Construction of the VLB training centre” is progressing. In mid-2012 the planning documents were submitted to the local authorities for approval. At the same time, various old buildings including the old distillery were demolished on the premises in order to prepare the building ground for the new training centre.

•• The fraud issue of 2012 will continue to be pursued under criminal and civil law. The internal investigation has been completed by a special audit. A catalogue of measures designed to reduce the risk of a possible repetition has been developed and will be implemented.

The annual financial statements for 2012 were audited by the W + ST Revision GmbH and received an unqualified audit opinion. On behalf of the VLB board Dr. Simon thanked the managing director and all the employees of the VLB for their commitment and hard work over a period of time which was quite difficult for VLB. The General

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WE BREW FOR THE BEERS OF THE WORLD

Meeting 2013 relieved the Board of Directors and management without a dissenting vote.

Change of articles Subsequently, the General Meeting unanimously approved an article change. In the future, the number of seats in the board of VLB is limited to 7, and the term of office is limited to two terms. In addition, every member of this body must be active in a member company which is entitled to vote.

Outlook 2013 VLB Managing Director Dr. Josef Fontaine supplemented the report with a summary of the fiscal year 2012 and an outlook. 2013 has developed very satisfactorily for VLB Berlin. Revenues have continued to increase. With Manuela Hauffe the VLB has a new Commercial Director since April 2013.

The process of internationalization of the VLB activities has developed successfully, especially the area of memberships. In 2013 the brewing companies Lotte Chilsung Beverage (South Korea), the Molson Coors Group (USA), the Firestone Walker Brewery (USA) Bell‘s Brewery (USA), The Boston Beer Company (USA)

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

and SABECO (Vietnam) joined the VLB as regular members. In addition, other companies from the supply side could be won as a supporting member. The new building project has completed the phase of approval, the first construction work has begun in the summer of 2013. And with the Technical University, a new cooperation agreement was signed after long negotiations (see below).

As a result, the more than 100 years old tradition of cooperation of Technische Universität Berlin and VLB Berlin in the field of the University‘s program on brewing science will be continued.

Overall Fontaine concluded with a positive outlook for the activities of VLB Berlin in 2013 and beyond.

VLB Berlin and Technische Universität Berlin have renewed their cooperation agreement As part of the restructuring of the jointly used premises at the Seestrasse 13 in Berlin-Wedding, the VLB Berlin and the Technische Universität Berlin have agreed in October 2013 on a new, long-term cooperation agreement. (oh) After intensive negotiations the TU Berlin and the VLB agreed in October 2013 on a comprehensive new cooperation agreement. The contract has been effective immediately and replaced all existing regulations.

In addition to financial aspects, both

Brauerei Forum – VLB International May 2014

partners have fixed substantive issues of future cooperation including: •• After the completion of the new VLB training centre, VLB Berlin moves to its new building and vacates the remaining areas by end

VLB inside

The new VLB training centre – work in progress again On the Seestrasse in Berlin-Wedding, the VLB Berlin is building a new educational training centre for the fields of brewing, food and biotechnologies. After the symbolic foundation stone was laid in October last year, an objection was raised against the placing of the shell construction works. Meanwhile the works have been resumed. (oh) After four years of planning and extensive demolition works, the construction of the new educational training centre of the VLB started in August 2013. The first stage included the excavation and stabilisation of the foundation pit. At the same time further tenders and contracts were successfully allocated during September, so that it was expected that the shell construction work would have started in October 2013.

tion stone for the new educational training centre of the VLB Berlin in the presence of numerous guests. “As an investment in the future, this development will guarantee highly qualified jobs in Berlin and help create more” added Dr. Axel Th. Simon.

Symbolic foundation stone layed on 28 October 2013 In this context, a symbolic foundation stone was layed in a ceremony as part of the 100th VLB October Convention 2013: “Companies are only successful in the long term when they are innovative, when science and research go hand in hand with business developments and when they can fall back on well qualified, specialist staff” said Henner Bunde, representative of the Berliner Senate, explaining the aim of this funding programme at his speech on 28 October 2013. “Berlin, therefore, believes in basing its innovation strategy on close links between regional economy, science and research so that more added value can be created from the available knowledge.”

Together with the President of the VLB Berlin, Dr. Axel Th. Simon, and VLB Managing Director Dr. Josef Fontaine, Henner Bunde laid the founda-

Problems with a public tender Concurrently, the projects experienced an unexpected delay when an objection was raised against the placing of the carcass works by end of October.

Due to this objection, the work had to be stopped until the judgment of the Berlin Supreme Court. After the hearing in April and the proclamation of the sentence in May, the works have been resumed now.

As an essential element of lifelong learning, professional training and further education play an ever more important role in the social and economic development. The VLB Berlin, which is one of the internationally leading independent competence centres for application-oriented research, training, and services for the brewing and beverage industry, has been based in Berlin for over 130 years. In the future, the new training centre with a floor area of around 5700 m² will be used for pilot plants, laboratories and seminar rooms. The aim is to further extend the national and international training programs of the VLB in the fields of brewing, beverage and biotechnology.

The total budget for investments in the building is around € 29.4 million.

The funds were made available from the European Regional Development Fund, ERDF and the joint scheme for improving regional economic structures (GRW) supplemented by resources from the VLB itself.

This project simultaneously provides new impulses for the location as a whole. Dr. Fontaine promised that Berlin’s Technical University, the Charité (University Medical Facility), the German Heart Centre and the Berlin Senate will continue to be included in the further development of this location for medical-biotechnical education.

of 2016. At the same time the VLB gives up its existing rights to the use of these areas and passes on the existing buildings – with a few exceptions – to the Technische Universität Berlin.

•• After the transfer of ownership, the TUB will locate its Institute of Food Technology with the Department of Brewing Science and other related fields as well as the Institute for Food Chemistry at the premises at Seestrasse 13.

•• The VLB is committed to fund a new professorship for Brewing Science

at the TU Berlin. The holder of the endowed chair will be selected by an appointments panel for 2015.

The VLB will be involved in the selection procedure and will hold a seat on this panel. After this appointment, the TU Berlin will be the sole operator of the current Chair of Brewing Science, which is currently co-financed by VLB Berlin.

•• The TU Berlin commits itself to maintain the degree program of Brewing Science for the duration of the new endowed chair, at least.

The new cooperation agreement has unravelled the complicated structure of the various previously valid agreements. “With this new contract, our collaboration with the Technische Universität Berlin and its predecessor organisation, which has been in existence for over 100 years, has been given a solid new base“, said VLB Managing Director Dr. Joseph Fontaine. “For us it is particularly important that the future of the University‘s program for brewing science is ensured for the long-term here at the Seestrasse.”

Foto: oh

Brauerei Forum – VLB International May 2014

The foundation pit for the new VLB training centre by end of April

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Research & Development  Logistics Brewing Technology

Monitoring the physical transport conditions in beverage logistics Dipl.-Ing. Ingo Pankoke, VLB Research Institute for Management and Beverage Logistics (FIM)

Fig. 1: The sensor system with integrated data logger mounted in a regular freight container

Background The beer consumption in Germany is in period of stagnation. The per capita consumption has decreased from 118 liters in 2003 to around 106 liters in 2013 (a decline of about 1.0 % per annum). However, the global consumption is clearly rising at the present rate of around 2.5 % per annum. German beer exports are also constantly on the increase. Exports rose from 12.2 mill. hl in 2003 to 15.4 mill. hl in 2011 (a rise of 23 % in 8 years). The German export ratio is around 15 %. However, exports involve comparatively long transport times often under extra­ordinary climatic conditions with high tempera-

tures and high humidity. Furthermore, during the long transport, the beer is continuously subject to shaking and jolting. These environmental factors have an effect on the product quality (usually negative) and should be kept within reasonable limits so that the beer remains marketable. The formation of beer haze or changes to the taste and odour profiles could result in a reluctance to buy by consumers in the country of destination. Also damages to the packaging due to abrasion, material fatigue, mold formation or corrosion can quickly result in making the product unmarketable.

This was the reason why the VLB Berlin‘s FIM decided to set up a research project to examine the changes in product quality resulting from the effects of long distance transportation.

The nucleus of the development was a sensor system which is able to measure the environmental factors responsible for changes to the quality of the beer products (and other beverages). The sensors measure the date, time and intensity of any relevant occurrence and this information is stored in a longterm memory (Fig. 1), a so-called data logger (similar to regular entries in a log book). A technical support tool is thus available to the brewer which, by means of a „sensor check“, provides clarification of the transport conditions within the supply chain.

In order to illustrate the negative influence of higher temperatures for example, one can fall back on the „Thermal Degradation Unit“ (TDU) known from the field of pasteurization. When calculating the TDU, one assumes that the rate of the product spoilage reactions doubles for each 10 K rise in temperature. For beer, only temperatures above 20 °C are taken into consideration. The TDU is calculated using the following formula: TDU = t • 2 t = Time in minutes T = Temperature in °C

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Brauerei Forum – VLB International May 2014

T – 20 10

Using the measured temperatures, software calculates the actual TDU value for a chosen time period (1–120 min) and cumulates these values to determine the total thermal stress. If a predetermined threshold value is exceeded, this can be visualized using a LED display if desired.

One can make use of a „traffic lights“ system. Green means that it is below the threshold value, yellow that the threshold value has been attained and red that it has been exceeded. If the threshold value has been attained or exceeded, the products should be re-examined by the importer before they are put on the market. This would lower the risk that the consumer could purchase a beer in the supermarket which has become turbid or exhibits a clear aging aroma.

Preliminary investigations The impact of temperature, light and movement on the product qualities of normal filtrated and stabilized beer (Pilsner type) was at first closely examined in the laboratory. Comparative measurements of the turbidity 90 °/25 ° were carried out over a 14 day period.

The samples were stored at 20 °C and 40 °C with or without light and either kept still, slowly shaken (0.4–1.0 Hz) or vibrated (150– 200 Hz). It could be observed that the warmer samples showed a bigger tendency to become turbid. No reproducible effect could be found for the effect of light in these trials. Shaking the samples led to a higher turbidity but this was not the case for the vibrated samples which sometimes showed even a lower turbidity. (It is suspected that the higher frequency oscillations could lead to a breakdown of the particles responsible for the haze formation.)

Since the reactions involved in haze formation are rather complex, the VLB is planning further research in this area for better understanding the influencing factors. In a subsequent step, the FIM compiled a list of the technical demands on the sensor system from

5th Iberoamerican VLB Symposium Brewing and Filling Technology & 50th Annual Congress of the AETCM 17 to 19 September 2014 Madrid, Spain Language: Spanish and English

Fig. 2: The loading and interlocking of a 40 ft container with beverage palettes takes between one and one and a half hours the brewer‘s point of view (range of measurements, interfaces, size, battery lifetime, etc.).

In 2012, the first prototypes could be built in cooperation with the development partners, PICASO Systems and the University of Mann­h eim (MABEL Institute). These were then tested for suitability and easy handling in laboratory and field trials.

Field trial of the sensor system The sensor system (Fig. 3) was given a trial examination. Two 40 ft containers of a VLB member brewery were equipped with sensors and shipped from Germany to Taiwan containing a cargo of beer (0.5 l non-returnable bottles in six-packs) (Fig. 2). The containers were brought to the harbour in Antwerp by truck. Complete transportation took 6½ weeks of which 30 days were spent on board the container ship. The sea route was about 9,900 miles (18,335 km). Both containers were on the ship „YM-Unison“ from the shipping company „Yang Ming“ (no influence could be made regarding the positioning of the containers on the ship).

The containers, both of which contained 21 palettes (industrial format 100 x 120 cm), were each equipped with two sensor systems which were attached by magnets. The two positions chosen (Fig. 1) were on the upper right-hand side of the container (just above the cargo) and on the lower right-hand side. With this positioning the temperature

range within a container could also be measured. The sensors were configured with the same parameters: the measurements of temperature, humidity, light and atmospheric pressure were made in a cycle of 30 minutes. The vibrations were measured in a 60 minute cycle. Shock occurrences above a threshold value of +/- 1 g were registered as and when they occurred.

Parallel to the measurements of the sensors in the containers, status reports for the containers (loading times) and route taken by the container ship were obtained from internet portals.

The actual weather and climatic situation was then determined to match the positional data for the ship so that a comparison could later be made between data from the sensors and the corresponding environmental conditions.

Results for the field trial Due to the positioning of the sensors in the upper and lower areas in the container, it could be shown that at higher temperatures, caused by solar radiation, there was a temperature gradient of 10 K. For example, 32 °C was measured below and 42 °C above the cargo. The temperature fluctuations between night and day could also be clearly seen. Thus, whilst still in Antwerp harbor, temperatures of 13 °C early morning and 39 °C in the afternoon were measured.

During passage through the Suez Canal and the Red Sea the maxi-

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

Wednesday 17 September 2014  Technical visits:

Heineken, Hijos de Rivera, Sagra  Get-together

Thursday 18 September 2014  Technical sessions:

Sustainability in the brewing industry Brewing raw materials: market and quality  Exhibition  Technical visit to Cervecería Mahou

Friday 19 September 2014  Technical sessions:

Optimisation in the filling department Cleaning and disinfection aspects Latest developments in brewing technology  Exhibition  Tour de tapas in the city centre of Madrid

Following on Saturday 20 September 2014:  General Meeting of the Asociación Española de Técnicos de Cerveza y Malta (AETCM) Supported by:

www.vlb-berlin.org/en/madrid2014

Research & Development

Ingo Pankoke

mum daily temperature was around 40 °C and the water temperature in the Red Sea was between 27 °C – 31 °C. Parallel to this, the sensors in the containers showed a rise from around 25 °C to about 30 °C. Only after reaching the Indian Ocean with the slightly lower air and water temperatures did the values within the containers drop lower. The maximum temperature measured during the transportation was 43.3 °C. Figure 4 shows the temperature curve for the whole journey. It was calculated that, in total, the cargo was subjected to more than 90,000 TDU (based on the air temperature in the container). This thermal stress is equivalent to around 5,500 Pasteur units at 60 °C or 4 warm days at 60 °C. In 2013, measurements were made for shipments from three other breweries. Extensive data and experience is now available from these projects.

Fig. 3: Compact and robust – the supply chain sensor system

Fig. 4: The course of the temperature measured during the transport from Germany to Taiwan

Benefits for the brewer The sensor systems are now available for further measurements and, in the context of projects, can be lent out to interested breweries and beverage producers to monitor their own deliveries and shipments. The subsequent data recovery, analysis and presentation of the interpreted information are then carried out by experts from the VLB Berlin. Thus, by utilizing the ”Supply Chain Sensor Check“ of the VLB, small and medium sized breweries can simply and cheaply gain more information about their transport routes with-

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Brauerei Forum – VLB International May 2014

out having to make large investments.

In order to intensify the research in this field, a further R&D project is planned which should generally examine the haze behaviour of beverages over long storage and transport periods. Then, just as important as it is to avoid the formation of hazes in clear beverages, it is also essential to maintain the inviting turbid appearance present e.g. in naturally turbid products. Large flakes lying unappetizingly at the bottom of the bottle discourage many consumers because they assume that the beverage may be spoiled. It is planned to

make a detailed examination of the haze formation and haze stability in combination with transport simulations.

Contact Ingo Pankoke VLB Research Institute for Management & Beverage Logistics (FIM) Seestrasse 13 13353 Berlin, Germany Phone +49 30 450 80-192 pankoke@vlb-berlin.org www.vlb-berlin.org/en/fim

Research & Development  Analytical Services

Hop aroma in beer – Origin and analysis in a nutshell Dipl.-Ing. Nils Rettberg, VLB Research Institute for Special Analysis The explosive growth and popularity of the craft beer scene in the US, but also in Europe, has shifted consumers’ and brewers’ attraction towards beers with distinct hop aroma. Intense fruity, floral, herb- and citrus-like flavours cause the high consumer acceptance of many dry hopped ales and special beers. From a chemical point of view dry hopping is a rather complex and sophisticated technique, but it becomes increasingly popular for its huge potential to produce beers that stand out among the mass of others.

In recent years hops are revived from their state as simple bitter acid provider and are fully accepted as versatile and exclusive beer flavouring.

Hop derived odorants The volatile fraction of hops, named “hop oil”, is a complex mixture of several hundred odorants. Quantitatively the volatiles represent only 0.5 – 3.0 % of the hop cone dry matter. In hop oil relatively few, but quantitatively important compounds, namely the

terpene hydrocarbons and the terpenoids, are directly biosynthesized during hop ripening. Their synthesis is tightly regulated on genetic level, which is the primary reason of strong differences in the abundance of one or the other compound across different hop varieties. Figure 1 shows an overlay of two chromatograms obtained from GC-MS analyses of Cascade and Polaris hop oil. Differences in the chemical composition of both oils are obvious when comparing peak intensity and multiplicity. Major representatives of the hop oil are the monoterpene myrcene, the cyclic sesquiterpenes α-humulene and β-caryophyllene, the monoterpene alcohols linalool and geraniol, as well as their corresponding esters, acids and aldehydes. In addition to terpene hydrocarbons and terpenoids countless aroma active (aliphatic) alcohols (e.g.

2-pentanol), monocarboxylic acids (e.g. 3-methylbutanoic acid), ketones (e.g. 2-undecanone), esters (e.g. isobutyl isobutyrate), and sulphur com-

pounds (e.g. S-methylthioacetate) can be traced in hop oil. These volatiles are by-products of plant metabolism or evolve from secondary reactions such as lipid oxidation or bitter acid breakdown. Compared to the concentration of principal terpenes and terpenoids their concentration is low, still those compounds have remarkable aroma characteristics. The concentration of the individual volatiles in raw hop and hop products (e.g. pellets) is not only dependent on variety, it might be influenced by the conditions of post-harvest processing (e.g. drying), remarkable changes in the hop aroma profile can be observed when hops is stored under aerobic conditions.

Nils Rettberg

The fate of hop derived volatiles in the brewing process The key feature of hop oil constituents is their volatility. When hops is added for bittering purposes, namely at the beginning of the kettleboil, the vast majority of volatiles is lost by evaporation. Thus, beers with hop aroma

Figure 1: Matched GC-MS chromatograms of Cascade (green line) and Polaris (black line) hop oil. The chemical composition of both oils obviously differs

Brauerei Forum – VLB International May 2014

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Research & Development conversion of acids into (ethyl) esters.

Figure 2 shows simplified schemes of three selected yeast catalyzed bio­ transformations, namely (a) isomerization, (b) hydrolysis of a glycoside, and (c) esterification or a short chain acid. Those reactions affect the aroma properties of beer, flavour descriptors of the single substances are given in brackets.

Figure 2: Simplified schemes of three selected yeast catalyzed biotransformations: (a) Isomerization of geraniol into linalool (b) Release of geraniol from non-volatile and odourless geranyl-glucoside (c) Esterification of 3-methylbutanoic acid into the corresponding ethyl ester are achieved by adding additional hop dosages either towards the end of kettleboil or during whirlpool rest (late hopping), to green respectively bright beer (dry hopping). Late and dry hopping procedures aim an effective recovery of valuable oil, however the aroma profiles of late and dry hopped beers differ considerably. Late hopped beers contain detectable levels of oxygenated terpenes such as humulene and caryophyllene. Even the nature of late hop aroma is still not fully understood, the concentration of those oxygenated sesquiterpenoids correlates with distinct noble and spicy late hop character as found in some pilsener beers. The flavour of dry hopped beers is usually described as “fresh”, “floral”, “citrus”, “estery” or “pine-like”. The multiplicity of descriptors indicates, that even dry hopped beers are recognized as such, there is no typical and general dry hop flavour. Dry hopping does not adhere to an exact recipe, it is a synonym for a broad range of techniques. Mainly pellets, but also intact hop cones are added prior to fassing, during maturation or even to the cask. Chemically, dry hopping is a

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cold extraction of hops by an aqueous ethanolic solution. The transfer rate of the molecules strongly depends on their chemical structure. Polar compounds such as linalool and 3-methylbutanoic acid can be quantitatively transferred into beer, hydrocarbons such as myrcene or humulene are hardly recovered. In order to improve extraction of hop constituents some dry hopping procedures involve circulation of beer, pellets and cones are milled to powders in order to increase the extraction surface. The complexity of dry hopped beers is strongly increased when hops are added to beer that contains viable yeast cells.

Here the extraction is followed by multiple yeast catalyzed reactions summed as so called “biotransformation”. The principal biotransformations of hop derived aroma compounds in fermentations with Saccharomyces cerevisiae are the reduction of carbonyl compounds, ethers or epoxydes into alcohols and diols, the isomerization of monoterpene alcohols, the release of glycosidically bound aroma precursors, the trans-esterification or hydrolysis of esters, as well as the

Brauerei Forum – VLB International May 2014

Hop analysis and analysis of hoppy beers Today, the major challenge in beer flavour research with regard to hop flavour is, that hop aroma and hoppy beer flavour differ considerably. Mostly a clear connection between sensory characteristics of hops and brew is missing. The complex flavour profiles of hopped beers is influenced by the sheer number of possible chemical combinations of substances, synergistic and masking effects among volatile and non-volatile beer constituents.

Differences in the chemical composition of hopped beers indeed arise from the use of different hop varieties, but also importantly depend on the quantity and time of hop addition, as well as on many details in brewing technology. Table 1 shows a compilation of results from the analysis of a kettle hopped, two late hopped, and seven dry hopped beers. Information on hop varieties, as well as an exact definition of the late and dry hopping procedure is excluded on purpose.

Basically those results are suitable to demonstrate differences in the concentration of typical hop aroma compounds between kettle late and dry hopped beers, however also strong variations can be observed within the group of dry hopped beers (Tab. 1).

Due to the complexity of hoppy beer aroma it is very difficult, or rather impossible, to compile a brief list of chemicals that allows a prediction of the aroma impact of hops on a finished beer. However, the substances listed in Table 1 are a useful analytical framework in order to discuss results of sensory evaluation. The analysis of volatiles from hops and beer is a challenging discipline. In hops volatiles are embedded in a complex matrix of bitter acids, lipids, polyphenols, but also carbohydrates and proteins. In beer hop derived volatiles are usually only found in traces (µg/L), abundant fermentation by-products hinder their rapid identification and quantification. The analysis of hop aroma and of volatiles responsible for hoppy beer flavour is carried out by gas chromatography (GC). In GC the prerequisite is the removal of non-volatile material,

Research & Development and thereby an effective enrichment of volatiles. For detection preferably mass spectrometry (MS) is used. MS offers two key features, firstly its sensitivity is superior to other available techniques, secondly the determination of mass spectral data assures compound identity and is also liable to detect coelution. Both features are highly relevant, especially when low concentrated targets need to be characterized. In order to obtain reliable and accurate analytical data, authentic reference materials and standards are required.

Research Institute for Special Analysis The analytical characterization of relevant odorants, their (non-) volatile precursors, but especially the analysis of hop derived volatiles from beer are far from being routine in brewery quality assurance labs. In recent years research dealing with hops at the VLB

strongly increased, accordingly hop oil analysis and analysis of hop aromatic beers are more frequently requested.

The scientific progress is documented in multiple hop related publications and congress contribution, but most importantly this analytical know-how is available for VLB members and customers. In order to keep your hopping regime under control the Research Institute for Special Analyses offers a wide range of analytical tools. By means of GC-MS we characterize the volatile fraction of raw hops, classical hop products (extracts and pellets), but also special oil preparations. Our target list includes all relevant terpene hydrocarbons and terpenoids, but can be easily extended to customized profiling of lipid degradation products, esters, ketones, lactones, and alcohols.

Analysis of hop derived volatiles in any liquid sample such as wort, green and bright beer, but also in steam condensates from wort kettle of hop kilns is

possible. Definitely, the analysis is not limited to extremely hopped beers, the analytical tools can be used to monitor volatiles at trace levels in all intermediate products from cone to glass. Hop chemistry and hop analysis are fascinating topics, but the closer you look onto them, the more complex they appear. In the production of hop aromatic beers several quality aspects, such as hop aroma stability and reproducible aroma transfer, are not sufficiently studied so far. Be sure we are aware of that! Do not hesitate to contact us if you are interested in analytics related to hop aroma and hoppy beer flavour!

Contact Nils Rettberg Research Associate Research Institute for Special Analysis Seestrasse 13, 13353 Berlin, Germany Phone +49 30 450 80-106 n.rettberg@vlb-berlin.org www.vlb-berlin.org/fis

Table 1: Compilation of results from the analysis of kettle hopped, late hopped, and dry hopped beers

Brauerei Forum  –  VLB International May 2014

13

Research & Development  Analytics Analysis

Identification of baker‘s and brewer‘s yeasts using MALDI-TOF MS Jana H. Gierds and Dr. Diedrich Harms, VLB Berlin, Central Laboratory The mass spectrometric technique MALDI-TOF MS (matrix assisted laser desorption/ionization time-of-flight mass spectrometry) [1] developed in 1985 by F. Hillenkamp and M. Karas has been successfully used for many years in proteome research. On account of the high sensitivity, precision and short analysis times, the method quickly found acceptance in clinical diagnostics.

Dr. Diedrich Harms

This diagnostic tool was adapted to provide a method for the accurate identification of baker's and brewer's yeasts and thus ensure an optimal production process and product quality.

In order to obtain a rapid identification, a separation procedure must first be developed which is characterized by easy handling and reliability. The subject matter for the investigation is industrially relevant cultured yeasts of the species Saccharomyces cerevisiae and Saccharomyces carlsbergensis as well as various foreign yeasts both of the genus Saccharomyces and also of other genera.

Method The basis for the method is the data obtained using the MALDI-TOF MS.

This consists of a gentle ionization method which is composed of two systems: a MALDI ion source coupled to a time of flight (TOF) mass analyzer.

The sample to be analyzed is mixed with an excess of a low-molecular, organic substance on the sample plate (target). As the solvent evaporates, the sample molecules are embedded in the matrix and form a co-crystal. The sample target is positioned in the ion source and the hard, crystalline surface is bombarded in a high vacuum with an impulse of short-wave laser radiation. Together with the matrix molecules, sample molecules are also released into the gas phase. The resultant gaseous ions generally possess a single charge. An electrostatic field, produced by a correspondingly polar-

ized accelerating electrode, propels these ions in the direction of the analyzer (TOF). Subsequently these ions pass through a field-free drift tube in which they are separated according to their mass/charge ratio. [2] The spectra, so generated, are characteristic for the individual yeast strains and, as molecular fingerprints, provide the basis for the determination of sample classes or the allocation of samples to predetermined classes. This involves a statistical and chemometric method (principal component analysis).

Implementation For the compilation and statistical evaluation of the MALDI-TOF MS data, it is first necessary to establish a reproducible propagation process on a laboratory scale in order to be able to evaluate practice-oriented samples later. The procedure for the sample preparation and the selection of a suitable matrix must match the apparatus specific parameters.

Propagation The yeast cells stored on agar slopes (YEPD medium) are used to prepare the starter culture which is then later used as inoculum for the main culture.

The propagation must be carried out under aerobic conditions.

Starter culture procedure Under sterile conditions, 100 mL of SD minimal media is transferred to each baffled flask and inoculated with a yeast colony. The subsequent incubation is carried out at 30 °C for 48 hours on a horizontal shaker (160 rpm).

Fig. 1: Graphical presentation of the relationship between growth phase and protein content for the top-fermenting yeast Saccharomyces cerevisiae 2.200

14

Brauerei Forum – VLB International May 2014

Main culture procedure The main culture (500 mL) is inoculated with yeast cells from the starter culture in the exponential growth phase. For a reproducible propagation, the cell count was set at 106 cells/mL and the inoculated baffled flasks were incubated on a horizontal shaker (160 rpm) at 30 °C as for the production of the starter cultures. Throughout the whole period of the various growth phases (lag, exponential, stationary and death phases), the cell count is monitored using a NucleoCounter in order to obtain a characteristic growth curve for each yeast (Fig. 1). Several parallel determinations of the yeast strain were made for each sample. After the appropriate incubation time, samples were taken out of the incubator and the cell count (cells/ mL) determined with the NucleoCounter. The yeast suspensions were diluted or concentrated as required to attain a defined cell concentration. In this way the maintenance of the yeast strains was carried out at a constant cell count throughout the growth period.

Protein extraction 1 mL of a defined cell suspension was washed with a solution of ethanol and the cells were then centrifuged (2800 g, 5 min.). The supernatant was discarded and the pellet was resuspended in ethanol. After a further washing step, the cells were dried under nitrogen. A 1:1 mixture of formic acid and acetonitrile was used for the extraction. The solution was again centrifuged (13 200 g, 8 min.) to separate the cell residues from the dissolved proteins.

The supernatant containing the extracted proteins was carefully removed. After the solvent has evaporated, 1.5 mL of the matrix (α-cyano-4-hydroxycinnamic acid) was added.

Protein concentration according to Bradford (1976) [3] In addition, the protein concentration of each prepared sample was determined according to Bradford.

Results The composition of the yeasts varied depending on the growth phase. Thus, e.g., the top-fermenting yeast Saccharomyces

cerevisiae consists of around 5060 % protein, 30 % cell walls and ca. 10 % intramolecular macromolecules [4].

Figure 1 shows the relationship between protein concentration and cell growth. The diagram shows a linear relationship between cell growth and protein concentration over a long growth phase from 0 h to 48 h. The protein concentration increases ca. threefold in the acceleration phase (6 h–8 h). There is only a slight increase during the exponential phase and it decreases in the stationary phase. As previously mentioned, yeast samples were taken at specified times and under specific conditions and processed. Duplicate samples of the pure yeast cultures were maintained and reprocessed several times.

Principal component analysis The principal component analysis (PCA) is a method by which the direction of the maximum variation of the data in n-dimensional space is determined. The relative variance of the variables is the decisive factor [5]. The absolute standard deviation of the different yeast strains vary quite strongly. In this way, a signal (mass spectrum) with a larger standard deviation potentially receives a higher weighting in the evaluation. Consequently the data must be normed. The data obtained contains a multitude of information which might be hidden on account of the complexity of the relationships. With the help of PCA this information can be presented. On the basis of a linear combination of the independent variables of the data matrix (analysis data for the yeast strains from the MALDI-TOF MS) artificial variables (so-called principal components) are calculated. The original data matrix is projected onto a lower dimensional space. The principal components are calculated on the criterion of the maximum variance. This means that a large proportion of the variance, originally present in the analysis data, can already be found in the first principal component. Each additional principal component contains further proportions of the original variance. An important property of the principal components is that they convey more information than the initial

Analytical services for beer, wort, ready-todrink mixtures and non-alcoholic beverages Our Central Laboratory and Biological Laboratory offer all kinds of analytical services for the brewing, malting, beverage and distilling industry:

 Beer / wort / intermediate products Ingredients, head retention, dissolved gases, phenols, non-biological stability, gushing, etc.

 Soft drinks / beer mixtures / water / juices / cider /

spirits Ingredients, alcohol content, caffeine, carbohydrates, sugars, vitamins, isotonie, organic acids, nutrient declaration, etc.

 Special analysis Gas chromatography (GC), high pressure liquid chromatography (HPLC), atom absorption spectroscopy (AAS), inductively coupled plasma mass spectrometry (ICP-MS), mass spectroscopy for trace and residue analyses (heavy metals, NDMA, mycotoxins), enzymatic analysis, isotonic measurement with osmometer, ion chromatography, particle measurement, fingerprint analytics (ion pattern, aroma profile, aging compounds), isotope-ratio mass spectrometry (IRMS), etc.

 Analytical services

Proof of authenticity / evaluation of analytical applications , equipment and instruments

 Auxiliaries / filter aids / hop and hop products Specifications, ingredients, contaminations

 Organoleptic testing

Sensory evaluation of beer, water, soft drinks, water and juices

 Microbiological analysis of beer, wort, water, beverages

Our service laboratories are accredited according to DIN EN ISO/IEC 17025 by

The scope of accreditation is listed in our certificate

www.vlb-berlin.org/en/services  VLB Berlin  Seestrasse 13, 13353 Berlin, Germany 

 Phone +49 30 450 80-233 Fax:

+49 30 450 80-288  brewmaster@vlb-berlin.org 

Research & Development Scores

0,02

0,01

PC-2 (22%)

0,01

PC-2 (21%)

Scores

0,02

0

0

-0,01 -0,01

-0,02 -0,02

-0,01 -0,02 -0,01

0

0,01

-0,01

0,02

0

0,01

PC-1 (32%)

PC-1 (30%)

Fig. 2: PCA score plot for the top-fermenting yeast strains: 2.200 (dark grey), 2.119 (black), 2.045 (light grey)

Jana H. Gierds

16

variables.With the aid of principal component analysis, statements regarding the various yeast genera or yeast strains as well as the influence (whether positive, negative or neither) that the individual variables can exert on the grouping can be discussed. In the following PCA presentation d-dimensions (measured values/signal intensities) and nobjects (measurements/spectra) are shown. Each object (n = 9) is a point in a 2-dimensional coordination system.

In the score plot shown in figure 2 it is easy to recognize that there are clear differences between the three classes (yeast strains) of the species Saccharomyces cerevisiae, 2.200, 2.119 and 2.045.

The first principal component (PC-1) explains 30 % and the second principal component 21 % of the variance. Thus together, the first two principal components cover 51 % of the variance. The evaluation of the remaining x-variance shows that in the model six principal components are necessary to explain 99 % of the variance. Nevertheless, there is a clear grouping or classification of the three yeast strains. Figure 3 shows the score plot for top-fermenting and bottom-fermenting yeast strains. The bottom-fermenting powdery yeasts have similar fingerprints and are therefore difficult to distinguish from each other. However, a differentiation at the species and strain level is possible. Further yeasts shall be added iteratively to the existing data.

In the next stage, the method which was developed on a laboratory scale should be tested on practice relevant samples. Yeast fermentation pro­cesses were simulated on an industrial scale for this purpose. For the field of baker's yeasts (Research Institute for Baker's Yeast), feed and batch procedures

Fig. 3: PCA score plots for the top-fermenting (black) and bottom-fermenting yeast strains (grey) could be carried out in separate 20 L fermenters in a pilot plant (fig. 4).

Various pitching yeasts from breweries were provided by industrial partners.

The principal raw material for the fermentation of baker's yeast is sugar beet or sugar cane molasses (sugar content > 47 %), a "waste product" of the sugar industry. In contrast, the beer wort consists of wheat and barley malt (according to the German purity law). Due to their complexity, these matrices of carbohydrates (such as saccharose and raffinose), organic and inorganic acids, vitamins and inorganic salts are much more difficult to process than a simple laboratory medium. Large quantities of sugars and salts as well as pigments (e.g. melanoidins) lead to matrix effects and influence the measurements. New, simple and rapid processing methods have already been tested which could facilitate an identification of industrial samples.

myces cerevisiae. J. Biol. Chem. 269, 30412–30418 (1994) [5] Kessler, W.: Multivariate Datenanalyse für die Pharma-, Bio- und Prozessanalytik. WILEYVCH Verlag GmbH & Co. KGaA, Weinheim (2007)

Literature sources: [1] Karas, M.; Bachmann, D.; Hillenkamp, F. Influence of the wavelength in high-irradiance ultraviolet laser desorption mass spectrometry of organic molecules. Anal. Chem. 57: 2935–2939; 1985.

[2] Suckau, D.; Kräuter, K. O.; Rapp, U.; Mann, M.; Jensen, O.: Automation of Maldi-tof MS. Analytical Chemistry 69, 1706–1714 (1997) [3] Bradford, M. M.: A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of ProteinDye Binding. Analytical Chemistry 72, 248–254 (1976) [4] Arnold, C. E.; Witrup, K. D.: The stress response to loss of signal recognition particle function in Saccharo-

Fig. 4: Yeast fermenter

Brauerei Forum – VLB International May 2014

Contact Central Laboratory Jana Gierds gierds@vlb-berlin.org In co-operation with VLB Research Institute for Beer and Beverage Production Dr.-Ing. Roland Pahl Dipl.-Ing. Isil Cöllü Dipl.-Ing. Heiko Woest Versuchsanstalt der Hefeindustrie e. V. Dr.-Ing. Michael Quantz Dr. Erik Pollmann NovaBioTec®Dr. Fechter GmbH Dipl.-Ing. Christina Quandt

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Research & Development  Technology

Background information on the application of ionised air in the brewery and malting industries Thomas Gieche, Thomas Tyrell, Burghard Meyer, Roland Folz, VLB Berlin, FIBGP

Currently, the VLB Berlin is concerned with the possibility of the application of ionised air in the malt house with the objective of product improvement also by influencing the microbiological flora. The following article presents the varied techniques for generation of ionised air as well as the scientific history of its application. In addition, an overview of the diversity of the application possibilities shall be given and inconsistent definitions of ionised air discussed.

What is ionised air? It is well known that atmospheric air is a mixture of gases composed of ca. 20.95 vol. % oxygen (O2), 78.08 vol. % nitrogen (N2), 0.93 vol. % argon, 0.04 vol. % carbon dioxide (CO2) as well as 0.4 vol. % steam and further gases in traces. However, these gases do not always exist in nature as neutral or dipolar molecules, but also as positively and negatively charged ions. They arise from highenergy particles which collide with neutral molecules and, thereby, are split into a positively and a negatively charged particle. These again can be taken up by a neutral molecule. Natural, high-energy ionisation sources are, e.g., the daily cosmic rays, ultraviolet rays, lightning discharges, but electric appliances and light bulbs / lamps are also sources. Higher ion densities are also metered in the mountains, at the seaside and close to waterfalls. Table 1 gives an overview of the naturally occurring ionic concentrations. The ionic densities can fluctuate widely depending on weather and the time of day. Hence, it is invalid to quote ionic concentrations as absolute numbers.

Therefore, statements of concentration ranges are always found in the respective literature.

Method of ionisation Artificial air ions can be generated in a variety of ways. The diversity of the producer and the respective applications for which the ionised air is provided mirrors this. For the evaluation of the process, it is important to know that ozone and oxygen radicals are always formed during the ionisation. Their concentration depends on the energy content and can therefore fluctuate. The MAC value (maximum allowable concentration) for ozone in

the air is 0.1 ppm (0.2 mg/m3).

Eckert et al. state five ionisation methods: i) Controlled ioniser with discharge electrodes (ca. 7 kV) for generating ca. 2,000 ions/cm3 during which hardly any ozone is generated. The ratio of negative to positive ions is ca. 1,5 : 1. ii) Controlled ioniser with discharge electrodes and collecting electrodes of biochemically not optimised surfaces to which an increased direct current of more than 8 kV is applied.

In the process large amounts of ozone and other radicals are generated. However, the ratio of ions is unregulated. iii)Ion generator with controlled ratio of ions which at a d.c. voltage of 8���������������������������������� –��������������������������������� 14 kV also generates high concentrations of ozone. This ioniser also consists of discharge electrodes.

Collecting electrodes of biochemically optimised surfaces and reaction with ozone serve for particle separation. Ozone can also be absorbed by means of activated charcoal filter. UV-C lights can be optionally installed to kill viruses. iv) UV-C lights UV-C light is generated in the wavelength range of 200–280 nm and

acts to denature all microorganisms. v) Ozone generators Artificially generated ionised air – also called (cold) plasma – is already applied in many sectors of the industry.

Most often, the application is known for conditioning the air of a room as well as for surface disinfection in the medical field. Eckert et al. provide a detailed report on the advantages of ionised air in indoor areas. The mechanism is explained as follows. Due to their charge, the ions have the affinity to adhere to air particles (dust, bacteria, viruses), but also to molecules which contribute to air pollution (volatiles). The particles and molecules themselves become charged and under certain circumstances attract one another. Thus, agglomerates are formed which increase in weight and sink to the ground. Looking at table 1 again, one can understand why cures in the mountains or at the seaside are prescribed in case of chronic respiratory diseases. As described by Eckert et al., air ions not only induce an air purification but also animate the human body – especially the negatively charged ions. The oxygen absorption is increased by an adequate ion density, resulting in a higher performance.

Thomas Gieche

Table 1: Naturally occurring ionic concentrations Location

Ionic concentration [Ions/cm3]

waterfalls

20 000–70 000

mountains, seaside

4000–10 000

urban fringe, meadows, fields

1000–3000

city centre

200–500

interiors

10–1000 Brauerei Forum – VLB International May 2014

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Research & Development Principles of air ionisation* Dielectric barrier discharge (DBD)

e-

Ionic process

Oxygen ions

Activated Oxygen

• Disinfection • Odour removal • Dust agglomeration

Oxygen radicals Hydroxyl radicals Ozone formation

• Disinfection • Odour removal *Source: http://www.bioclimatic.de/en/air-ionisation-systems

The simplest example is the open window as a contribution to increase the efficiency. There are no specifics about the actual ion density in the stated literature survey. The conditioning of the indoor air by artificial ionisation is called bioclimatic and applied in various fields of alternative medicine.

The health enhancing features of ionised air will not be further discussed here. Only the work of Daniels and Frost will be referred as an example. They worked explicitly on elimination of negative ions, volatiles and particles by means of ionised air.

Impact of ionised air on microorganisms Regarding the impact of artificially generated ionised air on microorganisms, records from the end of the 1950s can be found. For the first time, Krüger and his team could demonstrate a lethal effect on bacteria and postulated that negatively charged ions were the cause. Further work in this field, also by other research teams, followed. A quantity of literature can be found well into the 1970s, but will not be discussed in more detail here.

Recent publications which take up this subject have arisen since early 2000.

Evidence can be found that the toxicity of ozone, which was generated in high concentrations by the previous ionisers, was unknown at that time. Only the new generation and technology of ionisers allowed a reduced if not even suppressed generation of ozone.

Mitchell et al. and Arnold and Mitchell analysed the impact of ionised air on pathogenic airborne germs and stain-

18

Radical process

less steel surfaces in the poultry farming. Above all, they focussed on the negative ions, to which they attributed the lethal effect. The negative ions, the magnitude of which was more than 1 • 106/cm3, were generated by a so called “Electrostatic Space Charge System – ESCS” with 25 kV. Hence, a reduction of more than 95 % of Salmonella enteritidis or 99.8 % in the case of bacterial biofilms could be achieved in the air as well as on stainless steel surfaces with an application time of 2–3 hours. The mode of action of the negative ions on bacteria could not be defined. Generally, the dust levels were reduced by 10 % due to the ionisation of the air.

Shepherd et al. also report that the surface condition has a wide influence on the impact of ionised air on microorganisms. They undertook analyses on plastic materials in the medical field.

The negative ions also became the focus of attention here. The ions were generated by a unipolar direct-current ioniser with an electrode potential of 5 kV. In the article it was pointed out that previous tests implicated an electrostatic charging of the plastic equipment due to the ionised air. This should now be avoided. It could be achieved by using an electric potential of 100–200 V and ion densities (negative ions) of 28,800–86,600/cm3. The air ions also effected a reduction of the air­borne germs and/or germs on the plastic material. However, only general and no detailed statements about the germ reduction could be made. Fan, L. et al. compared the effects of ozone and negative air ions in their work. The

Brauerei Forum – VLB International May 2014

concentration of ozone was adjusted to 0.1 ppm (equivalent to the MAC value) and that of the negative ions to ca. 1 • 106 cm3. They determined that the negative ions alone had no significant lethal effect on the test germs E. coli, Erw. carotovora and Ps. fluorescens after an application time of 11 hours. In contrast ozone alone had up to 70 %.

Even higher lethal rates were achieved by combining both methods. Compared to ozone, the application time was reduced for Ps. fluorescens by ca. 75 % and for Erw. carotovora and E. coli by ca. 50% by combining both methods for the total killing.

Fan, X. et al. also analysed the impact of negative ions on E. coli which they had inoculated on seeds of the mung­bean as well as on the surfaces of apples.

For ionisation, they also used an ESCS. They determined that the lethal effect came to 40 % on the bean seeds after an application time of 18 h and 80– 90 % on the apples. Higher lethal rates were achieved in combination with aerosols of acetic acid and ozone. It was also reported that the variation of the results was relatively high in comparison to lethal trials of pathogenic germs on stainless steel surfaces. They concluded that negative ions only have a limited effect on the surfaces of fruits.

Recent works of Filatova and Azharonok et al. illustrated the lethal effect of ionised air which was generated by high frequency radio waves (5.28 MHz) and strong electric fields (590 A/m, 12,700 V/m). Inter alia, sets of medical instruments, but also plant seeds were used as test surfaces. Already after an application time of 10 min, pathogen germs as strains of E. coli, Staph. aureus, B. subtlilis and Enterobacteriaceen as well as mildew (fusarium, alternaria) could be killed by both methods. A further effect found was the stimulation of the plant seeds, i.e. the germinative energy and thus the radicle and plumule growth accelerated with an application time of 7.5 min. They continued these identically structured experiments with diverse legumes and cereal varieties and got similar results.

They postulated in their reports that the lethal effect was attributable to negative ions and ozone and the stimulating effect on the plant growth could be attributed to the positive ions. Already in the early 1960s, Krüger et al. announced that they could observe a stimulating effect on plant seeds beside the lethal effect of ionised air during their experiments.

Oat and barley were used as test seeds which were pre-treated with a moderate ion density of 5000–5900 positive and negative ions each per cm3. During

Research & Development the growth period, an additional treatment (30 cm above the ground) with 1 • 109 ions/cm3 followed. In both cases, up to 15 % higher germinative energies were determined. The research group noticed afterwards that the air ions had a stimulating effect on the generation of growth hormones such as indole-3-acetic acid.

Ionised air in maltings One of the first applications of ionised air in the form of γ-rays in the malting was published by Tipples and Norris in 1963. At 18,000 rad, a clear killing of microorganisms was observed.

However, the quality of the malt was very inhomogeneous. The amylolytic activity was slightly increased, where­ as, the proteolytic and cytolytic activities were decreased. In conclusion, the malts were assessed as inhomogeneous and poorly modified.

Among others, Ress et al. took up the idea of applying ionised air in the form of radiation in the malting and even patented their discovery. They found out that after irradiation of the barley with a radiation dose of 0.15 kGy, although the germinative energy was lower, evident by the reduced root growth, the malt quality increased as manifested by higher extract values and amylolytic enzyme activities. However, the proteolytic enzyme activity was a little lower than with the reference malts. In total, the malts were assessed as homogeneous and well modified.

Recent tests on the application of ionised air in the malt house have focussed on the killing or, at least, growth inhibition of mildew especially of the genus Fusarium. Kottapalli et al. described ozone as the disinfecting component. Already after an application time of 15 min, up to 36 % of the Fusarium were killed. By comparison, up to 98 % were killed with a 20-minute application time of hydrogen peroxide. In both cases, the germinative energy did not suffer. They see a big potential for dramatic counteracting of the mildew growth during the malting by the application of both methods.

The work of Dodd et al. who also used ozone for fumigation (26 mg/cm3) during the malting is based on this finding. Thus a reduction of the mycotoxins could be determined.

In another work of Kottapalli et al., electron beams were used for disinfection of malting barley. The intensity was gradually increased up to 10 kGy. Only at an irradiation intensity of

8–10 kGy could significantly less bacteria as well as yeasts and mildew be determined on pre-treated batches, compared to untreated batches. Thus, the mycotoxin content especially of DON decreased. However, they determined that, with the first application of the irradiation during the malting without previous pre-treatment of the barley, the ­growth of the fungi increased, compared to the reference.

Therefore, they presumed that the irradiation has a rather stimulating effect on the fungi. The quality of the malt, however, suffered in all cases when the radiation dosage was increased, whether the barley was pre-treated or the irradiation applied during the malting process.

Room desinfektion in the Brewery Ionised air for disinfection of the indoor air has also already found its way into the brewery though. Liebl et al. report on the application of ionised air for the whole filling area. Units for ionisation of the process water

of the bottle cleaner and rinser as well as the pasteuriser were installed. Also the process water of the case washer was ionised.

Furthermore, ionised air was applied for outer disinfection of the plant sections of the filler and capper. A particular advantage was the saving of disinfectants as chlorinated agents and the like as well as water. The purification intensity could be decreased, too.

Hofmann reports on the application of ionised air for reduction of the odour emission of a brewery. The feature of the ionised air polarising volatile organic molecules which evaporate during the wort boiling (DMS, carbonyls) was utilised. These interact, become larger, form heavy clusters and are precipitated.

Outlook The article illustrates how multifaceted the application of ionised air is.

Especially since the early 2000s and in the last two years, new articles on application possibilities have been presented frequently, not least because the technology of ionisation for regulation of the emitting of positive and/ or negative ions and regulation of the ozone formation has been further developed. The situation is the same with measuring techniques for detecting ions. Furthermore, it should be pointed out how diversified the technology for generating ionised air itself is.

It has to be noted that, in publications on this theme, various information on ion density/concentration or about the description of the generation of ionised air with details about field strengths, irradiation etc. can be frequently found. Moreover, information on ozone concentration is usually omitted. Without information on concentrations, reference is often made to active oxygen instead of ozone. The MAC value of 0.1 ppm must not be exceeded in areas where people work.

One can assume that by the high voltages mentioned in the sources, the MAC value was well exceeded. In many applications, the characterisation of ionised air, therefore, can be referred to as insufficient. A description of the application of ionised air should rather contain the following information: temperature, air humidity, air rate, ion concentration range (positive and negative) as well as ozone concentration.

The IGF project (Aif 16711) of the Versuchs- und Lehranstalt für Brauerei in Berlin was supported via the AiF within the funding programme for joint industrial research and development (IGF) of the Federal Ministry of Economics and Technology (BMWi) according to a decision of the German Federal Parliament. The presented background information on the application of ionised air constitutes the preparatory work for a research project which addresses the application of ionised air in the malting. The objective is to influence the microbiological flora and to analyse the effects on the malt quality.

(Literature list is available on request by the author) Contact Research Institute for Beer and Beverage Production (FIBGP) Thomas Gieche gieche@vlb-berlin.org www.vlb-berlin.org/figbp

Brauerei Forum – VLB International May 2014

19

Research & Development  Water Technology

Recent fields of water research at the VLB Berlin Dipl.-Brm. Michael Lembke and Dipl.-Ing. Stefan Reimann (FIWAT) The following overview aims for the presentation of current research activities at the Research Institute for Water and Waste Water Technology (FIWAT).

Therefore the authors Michael Lembke and Stefan Reimann give an insight into actual research projects. of the mentioned department of the VLB.

Michael Lembke

Stefan Reimann

1 . Minimisation of fresh water consumption in all production and cleaning processes (Optimisation of the process technology/management and production devices) The first step promises the largest and the simplest saving potential, especially in breweries that do not control and compare the different water consumers. For checking the return of investment from im-

provement action, it is required to quantify the conservation of water and related efforts and investments for optimisation and plant upgrade work.

2. Reuse of used water without treatment for secondary purposes with lower quality requirements In modern breweries, cleaning and production processes are optimised so far, that the state of art (step 1, illustrated in the previous figure) is common. Further decrease of fresh water demand could only be established by the application of specific waste water realising secondary processes with lower requirements referring water quality. Therefore a skilful handling is necessary which considers the variables: quality and quantity. Furthermore it should balance demand and availability.

3. Recycling of water for the same purpose by one or more intermediate processing steps Water cycles represent the best practice, but the technical optimum is usually not the economic optimum.

Since 2012, the research project ZIM KF 2077711 has been realised in cooperation with ifak system GmbH. Final aim of this project is the development of a software which supports the site-

[Ahrens, 2004]

Fig. 1: Steps of water saving

Sustainable computer based water management in the brewery The careful use of our resources will become increasingly important.

Against the backdrop of steadily rising costs referring water supply and its additional disposal water saving will become more necessary in food industry and therefore as well in beverage production.

Not only economic reasons motivate to save fresh water, but also ecological aspects are used by marketing. Commonly water and waste water costs rise with decreasing fresh water availability. In this connection, breweries keep an eye on their water consumption and reduce the demand until arriving at a point where innovative ways of water saving become necessary. In general, there are three different proposed water saving measures to minimise the fresh water consumption (Fig.1).

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Brauerei Forum – VLB International May 2014

Fig. 2: Factors for reusing specific realisation of the second measure of water saving in the brewery. Especially the inter-divisional, real-time balance of availability and potential reuse of specific waste water depending on its qualitative composition is aspired (Fig. 2).

Basis for such a software is an extensive and plausible production data collection. The monitoring of several production sections or cleaning steps is necessary to recognise and locate changes in water demand. By the help of a simplified pipe scheme and the collected data, e.g. water quality and trends of water demand and availability referring a specific timeline (day, week, month or year), the reasonableness can be questioned any time (Fig. 3 and Fig. 4).

Prevention of migrating aroma in process plants of food industry Product safety and quality assurance are crucial issues in food and beverage industry. Since the 1980s, a wide range of so called near-water products, energy-drinks and further innovative beverages have been launched. Therefore the intensive application of flavours has led to increasing difficulties regarding their migration, especially for bottlers of mineral water. Such a transfer may result in so called off-flavour allied with expensive cutover of production processes, production losses or at worst with product recall and image damage. Regarding the causes, there

Research & Development Fig. 3: Example for a one million hectoliter brewery: Simplified water network schema

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often remain unanswered questions, because sensory properties of food and beverages may be changed by numerous variables along the production and supply chain (Fig. 5).

Obviously while filling sensory active compounds of flavour, intensive products are transferred uncontrolledly to the following charge, regardless of intermediately performed cleaning processes. In this connection, actual research [Vetter, 2012] illustrates the migration of flavour compounds into gaskets as one of many potential causes (Fig. 5). Furthermore the ineffectiveness of established cleaning strategies and commonly used gasket materials

regarding control and reverse of such a migration was figured out by the researchers.

The aforenamed facts and requests by representatives of the beverage industry led to the decision to dwell upon this theme realising a research project in cooperation with the Jürgen Löhrke GmbH and the registered association Optotransmitter Umweltschutz Technologie (OUT). Final aim of the project ZIM KF 2132331 is the optimisation of automatic CIP-processes to eliminate the formation of off-flavour induced by migrating aroma coming from production plant surfaces and materials while filling. During the twenty-four-

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Brauerei Forum – VLB International May 2014

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Research & Development

month period (June 2013 – May 2015), the Research Institute for Water and Waste Water Technology is focused on the migration of flavour compounds into gasket materials. Therefore influencing variables will be characterised and evaluated. Secondly new cleaning strategies should be developed and monitored regarding practicability.

Corrosiveness According to Back W. [Back, 2003] in the brewing industry approx. 50 % of product-related complaints refer to microbiological contamination. Thus a good hygiene of production plants and their plant sections which are closer to the components of released packages (beverage, bottle, crown cork) is a strongly recommended premise. In this connection stepwise realised cleaning in the form of automatic CIP processes illustrates the state of the art. Essential aim is the removal of visible impurities which function as potential breeding ground for naturally occurring biofilm.

Often cleaning is expanded by an additional disinfection to minimise the risk of recontamination.

Commonly used sanitizers in the beverage industry are aqueous dilution of specific active substances which partially contain further components like stabilisers or solvents. Beside quarternary ammonium compounds, biguanides, alcohols and halogenated acetic acid oxidisers like chlorine, chlorine dioxide, hydrogen peroxide or peracetic acid dominate [Briggs, 2004; Kunzmann & Ahrens, 2007; Kunzmann et. al, 2008; Probst, 2010; Unrecht & Ohnemüller, 2010; von Rege, 2004;

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Wolf et al., 2009]. Additionally, for economic reasons, the substitution of thermal disinfection methods by the application of on-site produced, chlorine-based sanitizers (hypochlorous acid, hypochlorite, chlorine dioxide) could be observed in recent years. Arising disinfection strategies may cause an increased hazard of commonly used stainless steel referring corrosion, a potential hazard which is well known and partly mentioned in literature [Bohner & Bradley, 1991; Chen Lu et al., 2012; Menger, 2008].

An exhaustive study of synergies of corrosiveness influencing variables using on-site produced and chlorinebased sanitizers like redox potential, chloride, temperature, physical-chemical properties of the site-specific diluting water and especially the long-term effect of application would not be realised or at least published in literature.

Therefore the Research Institute for Water and Waste Water Technology decided to dwell upon this theme realising the research project, IGF 487 ZN, in cooperation with the Federal Institute for Materials Research and Testing (BAM) to develop a dose-response-model specifying synergies of the aforenamed variables especially referring the occurrence of pitting and crevice corrosion (Fig 6). Further cooperation beyond the actual project duration of twenty-four months (September 2013 – August 2015) is aspired.

Therefore additional research projects may follow.

The mentioned research projects belong to the Industrial Collective Research (IGF) and the Central InnovaFig. 6: Pitting of stainless steel

Brauerei Forum – VLB International May 2014

[Ahrens, 2004]

[Vetter, 2012]

Fig. 5: Migration of aroma compounds into gasket material

tion Programme (ZIM) of the German Federation of Industrial Research Associations (AiF). Therefore the projects are supported by the Federal Ministry of Economic Affairs and Energy on the basis of a decision by the German Bundestag.

Literature [1] Ahrens A., BRAUWELT, No. 13–14, p. 384–390, 2004 [2] Back W., BRAUWELT, No. 24–25, p. 766–777, 2003 [3] Bohner H. F. and Bradley R. L., Journal of Dairy Science, Vol. 74, No. 10, p. 3348–3352, 1991 [4] Briggs D. E., Brewing Science and practise Woodhead publishing limited, Cambridge, England, 2004 [5] Chen L. et al., J. Inst. Brew., 118, p. 401–405, 2012 [6] Kunzmann Ch. and Ahrens A., BRAUWELT, No. 21, 551–554, 2007 [7] Kunzmann Ch., Dobrick S., Methner F.-J., Jakisch K.-F. and Schütz H., Brauindustrie, No. 6, 8–12, 2008 [8] Menger H.-J., MBAA TQ, Vol. 45, No. 2, p.127–130, 2008 [9] Probst R., Brauindustrie, No. 12, 27–31, 2010 [10] Unrecht B. and Ohnemüller U., BRAUWELT, No. 9–10, 278–280, 2010 [11] Vetter E., DMW - Die Milchwirtschaft, No. 10, p. 380–386, 2012 [12] Rege, von H., BRAUWELT, No. 44, 1412–1414, 2004 [13] Wolf D., Schuchert U., Evers H., Methner F.-J. and Fleischer L.-G., Brauindustrie, No. 12, 10–14, 2009 Contact lembke@vlb-berlin.org

Training & Events  Trade Fairs & Conventions

VLB activities at international congresses and trade fairs 2013–2014

Dr. Roland Folz, VLB Berlin, (2nd f.l.) at the opening cermony of the 6th Dubai Drink Technology in December 2013

The VLB booth at the drinktec in September 2013 in Munich was visited very well

The VLB team at the stand on the Craft Brewers Conference in April 2014 in Denver, CO, USA

At the VLB stand on the drink & food Technology Africa in March 2014 in Johannesburg, South Africa

The 101st Brewing and Engineering Conference of VLB in March 2014 in Donaueschingen, Germany

The 9th VLB Russian Brewers Seminar of VLB in November 2013 in Moscow, Russia Brauerei Forum – VLB International May 2014

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Training & Events  International Training

Certified Brewmaster Course for Carlsberg Asia finished In November 2013 a bespoke Certified Brewmaster Course for Carlsberg Asia was successfully finished at the VLB in Berlin. The course was split into three modules and was attended by brewers from Carlsberg breweries in 9 countries.

Intense joy after passing the final examination: The 16 new Certified Brewmasters of Carlsberg Asia with their lecturers

(oh) After successfully passing all three modules, 16 new brewmasters have graduated the VLB Certified Brewmaster programme. In September 2011 VLB started for the first time a comprehensive brewmaster education programme individually for the Carlsberg Group. On the basis of the successful VLB Certified Brewmaster programme this bespoke course was split into three modules with a duration of 2 months each. The basic intention of Carlsberg was to provide a world-class training to selected staff but not having them abroad for half a year non-stop. With this modularised system the Carlsberg staff stayed in Germany only 2 months per year.

The first module started with 18 participants from Carlsberg Breweries in China, Cambodia, Malaysia, Nepal, India, Malawi, Vietnam, Lao and Germany. Three years later, after intensive training in Berlin, 16 graduates were awarded their VLB Diploma as Certified Brewmasters.

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Brauerei Forum – VLB International May 2014

Some statements to this course: •• “You were one of the best classes I’ve ever taught!”

Burghard Meyer, head trainer of the VLB Certified Brewmaster programme •• “We are very proud that a famousbrewing company like Carlsberg has chosen our institute for this

long-term cooperation in the field of education.”

Dr. Josef Fontaine, Managing Director VLB Participant’s statements: •• “It’s a great honour to study at VLB.” •• “A memorable 3-years brewing journey to VLB.” •• “I trust I will apply all I’ve learned here to my real working life.”

•• “Thanks to all the teachers in VLB to give us so wonderful teaching.”

•• “I enjoyed almost every minute here (except when I’m preparing for exams).”

•• “We have built up a solid relationship to each other.”

Training & Events

Visnu Varthan Pandurangan (Malaysia)

Jirapha Liangsiri (Thailand)

Yibao Gao (China)

Kian Seong Ng (Malaysia)

Ying Bao (China)

Shekhar Amanagi (India)

Jacques Dahnke (Germany)

Zaifu Gao (China)

Sanjeev Saharan (India)

Suresh Bahadur Sen Thakuri (Nepal)

Amit Kumar Sinha (India)

Eugenio Tebulo (Malawi)

Phetsamone Louang Amath (Laos)

Joet Mandindi (Malawi)

Thanh Tung Nguyen (Vietnam)

Viet Thanh Long Nguyen (Vietnam)

Brauerei Forum – VLB International May 2014

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Training & Events Imprint

 VLB Berlin – Contacts

Brauerei Forum Technical periodical for breweries, malthouses, the beverage industry and their partners Information service of VLB Berlin www.brauerei-forum.de ISSN 0179–2466

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

Head of Finance

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

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

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

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

Research Institute for Beer and Beverage Production (FIBGP)

Research Institute for Raw Materials (FIR)

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

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

Research Institute for Management and Beverage Logistics (FIM)

Research Institute for Water and Waste Water Technology (FIWAT)

Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr) rahl@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Wolfgang Kunze (WK), Dr. sc. techn. Hans-J. Manger Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de Publication Dates Appears with 10 editions a year, in German plus 2 issue in English. Day of publication: 23th of May 2014 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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Dipl.-Ing. Norbert Heyer  + 49 (30) 450 80-139  heyer@vlb-berlin.org  www.vlb-berlin.org/fim

Research Institute for Special Analysis Prof. Dr. Leif-Alexander Garbe + 49 (30) 450 80-231  garbe@vlb-berlin.org  www.vlb-berlin.org/fis

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

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

Central Laboratory

Biological Laboratory

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

Dr. Johannes Hinrichs  + 49 (30) 450 80-242  hinrichs@vlb-berlin.org  www.vlb-berlin.org/biolab

Research Institute for Special Microbiology

PR and Publishing Department/ Editorial Office “Brauerei Forum“

Prof. Dr. Ulf Stahl  + 49 (30) 450 80-242  Ulf.Stahl@LB.tu-berlin.de  www.vlb-berlin.org/fmibi

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VLB LaboTech GmbH

IfGB Focus Spirits & Distilling

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

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Brauerei Brauerei Forum Forum – – VLB International May 2014

Training & Events

International VLB/TU Berlin alumni met in Denver Alongside to this year‘s Craft Brewers Conference in Denver, Colorado, USA, the VLB hosted the 2nd International Meeting of VLB/TUB brewing alumni.

(BF) The 35 participants spent a relaxed and communicative evening at the Rock Bottom Brewery in Denver.

More than ten years in English brewmaster training at the VLB leave visible traces even in booming craft brewing scene of the United States: Among the participants of the annual Craft Brewers Conference / BrewExpo more and more graduates of VLB courses were found who made their way into breweries in North America. After the first

alumni gathering which was organised in 20111 in San Francisco by initiative of Oliver Wesseloh, the follow up mee­ ting was held on the evening of 9 April at Rock Bottom Brewery and Restaurant in Denver. This time more than 35 Brewing Engineers, Diplom-Braumeister and Certified Brewmasters from the USA, Canada, Chile, Argentina and Germany accepted this invitation.

Special guests were Prof. Dr. Thomas Shellhammer of the Oregon State University who has spent in Berlin 2008/2009 a year as a visiting professor and David Grinnell of the Boston Beer Company, actively supported the VLB as a member since 2012. In the pleasant atmosphere of a brew pub many memories were exchanged and new contacts were socialised. The VLB 3rd International Alumni and Members Meeting will be held again in the context of the next Craft Brewers Conference and is sche­duled for April 16, 2015 in Portland, Oregon, United States.

VLB Berlin trains brewing managers of the Vietnamese SABECO Group Since March, the VLB Berlin has been training 25 technical executives of the Vietnam market leader SABECO in Ho Chi Minh City. The training course is based on a customised VLB Certified Brewmaster Course.

(BF) It is conducted on-site in Vietnam as well as in Berlin. Producing about 13m hl beer at 23 breweries in Vietnam each year SABECO makes a market share of about 50 %. According to its high quality standards, the company which has been VLB member since 2013 has now opted for a training session for its technical executives at the VLB Berlin. The aim is to have at least one VLB qualified brewmaster at each brewing plant in Vietnam. The training programme covers the full range of beer brewing and was tailored to the needs of SABECO. Based on the successful VLB Certified Brewmaster Courses, the SABECO course comprises four modules which are spread over two years. All lectures are held in English with a simultaneous translation into Vietnamese. The first 6-week module started in Ho Chi Minh City in March and covered the theory of brewing technology. In May all 25 participants came to Berlin in order to

complete a 6-week internship at the VLB Berlin. This separation of theory in Vietnam supplemented by practical work in Berlin will be continued in 2015.

International orientation This shows once more that the VLB Berlin can offer individual solutions for its partners. “We are extremely flexible to customer needs“, says the VLB managing Director Dr. Josef Fontaine.

“We will be anywhere, wherever we are needed.“ The on-site coordination is supervised

by Ruslan Hofmann (VLB Research Institute for Beer and Beverage Production). He conducted the lectures onsite together with six other brewing experts from the VLB. “All participants have been highly motivated“, he commented. “This job is a very interesting and special experience for us.”

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Our next international edition will be published in November 2014

VLB int. Schedule 2014/2015

 Craft Brewing in Practice 2014 Practical training course for pub and micro brewers, 1 to 12 September 2014, Berlin, Germany Language: English  5th Ibero-American Symposium Brewing and Filling Technology 17 to 19 September 2014, Spain Language: Spanish / English  101st VLB October Convention 2014 incl. 43rd International Malting Barley Seminar 29 to 30 September 2014, Berlin, Germany Language: German / English  3rd China International Brewing Conference 2014 10 to 12 October 2014, Beijing, China, Language: English / Chinese  Workshop ”Applied Microbiology“ 3 to 7 November 2014, Berlin, Language: English  3rd European MicroBrew Symposium 10 November 2014, Nuremberg, Germany Language: English  Seminar ”Brewing in a Nutshell“ 28 to 29 November 2014, Berlin, Language: English

 10th VLB Seminar for the Brewing and Beverage Industry in Russia 2014 / Russian MicroBrew Symposium 3-day seminar, Moscow, Russia. 24 to 26 November 2014, Language: English / Russian / German  Certified Brewmaster Course 2015 Comprehensive training course for prospective brewing professionals, 12 January to 26 June 2015, Berlin, Germany  102nd International Brewing- and Engineering Congress International congress for the brewing and malting industry and their suppliers, 9 to 11 March 2015, Language: German / English  3rd VLB International Alumni and Members Meeting 2015 16 April 2015, Portland, OR, USA VLB is exhibiting at the following international congresses and trade fairs in 2014:  MBAA/ASBC Brewing Summit 4 to 7 June 2014, Chicago, IL, USA  drink technology India 25 to 27 September 2014, Mumbai, India  China Brew & China Beverage 2014 13 to 18 October 2014, Beijing, China  Brau Beviale 2014 11 to 13 November 2014, Nuremberg, Germany



www.vlb-berlin.org/events

Subject to change

 VLB Summer Party 2014 4 July 2014, Berlin, Germany