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Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
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TC® BMF – Cleaning System t range tair c u d o r • P y Pen b d e v h o ® -P 1 wit appr L I COS • WEI helf life s d e d exten ® -A 11 L I S O C The new VLB training center • WEI er support om • Cust experienced ineers by our g n e n tio Technological optimization applica ixing ite m of the brewing process • On-s ure available proced
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7TH EUROPEAN MICROBREW SYMPOSIUM Market – Technology – Quality 11 November 2019, Nuremberg – in English
Symposium for professional craft and micro brewers from around the world with focus on the
Symposium for craft and micro with brewers from Germany & European European markets − in cooperation BrauBeviale in Nuremberg countries ++ ++ ++ ++ ++ ++
Technological / Technical aspects Overview of the international market trends Raw materials: malt & hops General concepts for small-scale brewery plants Yeast management & dry yeast Quality control
7 November 2016, Nuremberg, Germany
SUPPORTED BY
www.vlb-berlin.org/en/microbrew2019 VLB Berlin, Seestraße 13, 13353 Berlin rahl@vlb-berlin.org
CONTENT
VLB BERLIN INSIDE 4 Stefan Kreisz named new Chairman of the Technical Scientific Committee (TSC) of VLB Berlin 5 Gerhard Andreas Schreiber new Commercial Managing Director of VLB Berlin
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6 Aqana & Aqwise: VLB Berlin welcomes a new member
RESEARCH & DEVELOPMENT
Non-alcoholic fermented drinks are becoming increasingly popular. Above all, the low-sugar variants, such as kombucha or water kefir, are more in demand than ever before
7 Fermentation: Combining modern process technology and traditional sour fermented beverages 11 Berliner Weisse: A traditional beer through the ages – part 1: How has the character of Berliner Weisse changed?
TRAINING & EVENTS
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14 VLB brewery conferences on four continents in 2019
15 VLB textbooks: New 6th English edition of "Technology Brewing & Malting" released 16 VLB was part of Beviale Family events in Moscow and Milan
In the past decades the Berliner Weisse had a niche existence. Meanwhile, craft brewers have rediscovered this beer style. But how did the Weisse actually taste in the past?
18 106th Brewing and Engineering Conference – a German-French cooperation 20 VLB course offerings 2019/2020 21 Invitation to VLB Summer Party 2019 22 45 participants from 26 countries attend Certified Brewmaster Course 2019 / VLB at the Craft Brewers Conference 2019 in Denver, Colorado
OTHER 23 Imprint / VLB institutes and departments – Contacts 24 VLB international events 2019/2020
editor@brauerei-forum.de
WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt Extracts Beer Concentrate Brewing Syrups Liquid Sugar Brewing Adjunct s ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, Germany Phone +49 208 588 980 www.aspera-riese.de
Brauerei Forum International – May 2019
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VLB INSIDE
Stefan Kreisz named new Chairman of the Technical Scientific Committee (TSC) of VLB Berlin Dr. Stefan Kreisz (Erdinger Weißbräu) was elected to serve as the new Chairman of VLB Berlin’s Technical Scientific Committee during its meeting on 11 March 2019 in Europa-Park in Rust, Germany. He succeeds Dr. Dietrich Mönch. Dr. Paul Panglisch also stepped down after many years as Chairman of the TSC Filling, Packaging, and Utilities working group.
(oh) In the final meeting of the Technical Scientific Committee (TSC) at the 106th Brewing and Engineering Conference of VLB Berlin in Europa-Park in Rust, Germany, on 11 March 2019, Dr. Stefan Kreisz, Head of Quality Management, Research, and Development at the privately held brewery Erdinger Weißbräu Werner Brombach GmbH, was elected as the new Chairman of the committee. He succeeds Dr. Dietrich Mönch, who had chaired the committee since October 2016 and did not stand for re-election. As Chairman of the TSC, Dr. Stefan Kreisz is also a member of VLB Berlin’s Board of Directors. Peter Peschmann, Brauerei C. & A. Veltins, will remain Vice Chairman of the TSC. Dr. Paul Panglisch steps down There were further changes in the TSC Filling, Packaging, and Utilities working group as well. After 22 years as an active member, including 11 years as chairman of the working group, Dr. Paul Panglisch, Technical Director at Radeberger Exportbierbrauerei, has stepped down. He is succeeded as Chairman of this working group by Thomas Faber, Technical Manager at Erdin ger Weißbräu. The TSC encompasses the following working groups:
Filling, Packaging, and Utilities
Chairman: Thomas Faber, Erdinger Weißbräu Environment, Resource Manage- ment, and Safety at Work Chairman: Werner Sauer, Privatbrauerie Sauer & Hartwig Production and Brewing Technology Chairman: Dr. Stefan Kreisz, Erdinger Weißbräu Quality Assurance and Analytical Technology Chairman: Frank Homann, Warsteiner Brauerei Raw Materials, Malting, and Hop Processing Chairman: Dr. Christian Müller, IREKS Explore future topics The Technical Scientific Committee is one of VLB Berlin’s central working groups. Up to 150 representatives from VLB and its members come together regularly to share experience at the TSC meetings held twice a year in March and October. The committee’s mandate is to explore future-oriented topics of practical relevance for the brewing, malting, and beverage industries. Acceptance into the TSC is tied to VLB membership. Representatives of associations and scientific institutions can also be named as members of the TSC.
Above: Dr. Dietrich Mönch (left) was succeeded as TSC Chairman by Dr. Stefan Kreisz (center); also shown here: VLB Managing Director Dr. Josef Fontaine (right)
Photos: ew
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Below: Thomas Faber (left) succeeded Dr. Paul Panglisch (center), who is retiring, as Chairman of the Filling, Packaging, and Utilities working group
Brauerei Forum International – May 2019
On 1 April 2019 Gerhard Andreas Schreiber was appointed as Commercial Managing Director of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e. V. Together with the former sole Managing Director Dr. Josef Fontaine he is responsible for the commercial management and further development of the institute.
(oh) Gerhard Andreas Schreiber (58) studied geology at the Justus Liebig University in Giessen, Germany, and completed an apprenticeship as management assistant in data processing. During his professional career, he held various management positions in leading industrial companies. Among other things, he was responsible for the commercial areas. Schreiber moved to the VLB Berlin in 2012 where he took over the position of Research Coordination, Risk Management and Transfer. In January 2017, his area of responsibility was expanded when he became Head of Finance of VLB Berlin. As new Managing Director, he is now in charge of corporate planning, finance and accounting, purchasing/materials management, IT, personnel and contracting as well as research coordination. The former sole Managing Director
Dr.-Ing. Josef Fontaine focuses on site development, member support, events, public relations as well as on networking with national and international partners. Ulrich Rust, Chairman of the Administrative Board of the VLB Berlin, explains this step: "In recent years, the VLB has developed into a complex entity that must constantly adapt to the needs of its national and international members and customers. In this context, the Administrative Board of the VLB decided last December to strengthen the management. This has become necessary as the VLB needs to be sustainable and structurally reoriented. We are glad that we were able to win Gerhard Schreiber for this task and are very confident that together with his colleague Josef Fontaine the new management will master the future challenges of the VLB and its employees."
Photos: ew
Gerhard Andreas Schreiber new Commercial Managing Director of VLB Berlin Gerhard Andreas Schreiber was appointed as Commercial Director of VLB Berlin on 1 April 2019 and is responsible for, among other things, corporate planning, finance and accounting, IT, human resources and contracting
The former sole Managing Director Dr. Josef Fontaine takes over the areas of site development, events, public relations and is responsible for contacts with partners from Germany and abroad
Africa Brewing Conference 2019 Addis Ababa, Ethiopia May 21 – 23, 2019
BECAUSE SUCCESS IS ALSO A QUESTION OF HAVING THE RIGHT PARTNER How can I produce the beers demanded by the market at lowest possible costs? Who understands my challenges in terms of the raw material and water supply? How can I realize continuous production processes, which are controlled fully automatically and monitored inline? We are the partner who answers your question. www.ziemann-holvrieka.com
Bangkok Brewing Conference 2019 Bangkok, Thailand June 9 – 11, 2019
VLB INSIDE
Aquana B.V. and Aqwise Ltd.
VLB Berlin welcomes a new member Since January, the Dutch/Israeli specialist for wastewater treatment plants based in Sneek, NL, has been a supporting member of the VLB Berlin. Aqana is a joint venture with Aqwise Technologies, headquartered in Israel. Looking forward to a good cooperation: Dr. Andreas Weideneder, Aqana Business Development Manager, Reimond Olthof, CEO Aqana, and VLB Managing Director Dr. Josef Fontaine
(oh) Shake-hand at the 106th Brewing and Engineering Conference of the VLB on March 13th in EuropaPark Rust: Dr. Andreas Weideneder, Business Development Manager at Aqana, Reimond Olthof, CEO Aqana, and VLB Managing Director Dr. Josef Fontaine sealed their membership at the VLB Berlin. Among other things, Aqana is involved in the technical committee for environmental, resource management and occupational safety of the Technical-Scientific Committee of the VLB. The Dutch company has developed a new generation of patented, carrier-based plant technologies in the field of biological and organic wastewater treatment and is, to-
Photo: ew
gether with Aqwise, a global specia list in modern aerobic and anaerobic wastewater treatment plants with more than 500 reference plants in 50 countries. In a lecture at the con-
ference in Rust, Aqana presented a new complete system based on the "Downflow Anaerobic Carrier System (DACS®)" at Hall & Woodhouse Brewery in Dorset, UK.
ANALYTICAL SERVICES RELATED TO HOPS, HOP PRODUCTS AND HOPPY BEER ++ Hop bitter acid analysis by conductometry, spectroscopy or HPLC ++ Determination of hop oil content and analysis of aroma compounds (terpenes, terpenoids, esters, acids, thiols etc.) ++ Analysis of hop polyphenols, xanthohumol, nitrate, and heavy metals ++ Analysis of hop derived compounds in wort and beer www.vlb-berlin.org/en/services VLB Berlin e.V. Research Institute for Beer and Beverage Analysis Seestrasse 13, 13353 Berlin – Germany, zentrallabor@vlb-berlin.org
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Brauerei Forum International – May 2019
RESEARCH & DEVELOPMENT
FERMENTATION
Combining modern process technology and traditional sour fermented beverages Non-alcoholic fermented beverages have enjoyed increasing popularity for years, which has led to a steady expansion of the product range. Sweetened soft drinks have long lost their appeal, in favor of alternatives with lower sugar content. These include, among others, sour fermented beverages such as kombucha and water kefir. Stefanie Malchow, Jakub Borowski, Martin Senz, all Department for Bioprocess Engineering and Applied Microbiology (BEAM), Research Institute for Biotechnology and Water (FIBW), Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Traditional, sour fermented drinks are characterized by a pleasant acidity, which together with a low sugar content and an interesting variety of aromas, provide for a very refreshing character. In addition, these beverages are often attributed health benefits due to their ingredients, which has a positive impact on demand. The increasing popularity of such traditional beverages often requires a rethinking on the part of producers, moving away from the tradi-
tional process towards a reproducible process that also ensures product safety and minimizes batch variability. Thus, a comprehensive understanding of the fermentation process is needed, which can be adequately characterized and controlled through the use of analytical and process engineering methods. Water kefir and kombucha Traditional, sour fermented beverages have one thing in common in classic pro-
duction: they are obtained through the use of complex (mostly) undefined mixed cultures. This represents the greatest hurdle, both in terms of process engineering and in terms of production on an industrial scale. Among other things, complex cultures are characterized by the fact that the microorganisms involved are present in undefined proportions, the composition being subject to considerable changes over time. In addition, the microorganisms often form
Figure 1: A: Water kefir grains, B: layer of a kombucha SCOBY. These are characteristic matrices of exopolysaccharides, which are produced by the microorganisms contained and in which the latter are partially embedded
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Brauerei Forum International – May 2019
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RESEARCH & DEVELOPMENT
Figure 2: Profile of a water kefir fermentation with traditional kefir grains. Represented are A: relevant sugars and metabolites, B: the antioxidant capacity as well as the redox potential, C: the suspended cell concentrations of yeasts and lactic acid bacteria and their contained cfu, and D: the dissolved oxygen (DO) and the change in the atmospheric composition in the headspace of the (non-aerated) bioreactor recorded up to 72 h exopolysaccharides, which are colonized by the organisms and have a positive effect on the specific metabolic performance during fermentation. Traditionally, water kefir is made from sweetened water, dried fruit and the so-called water kefir grains (Fig. 1A). The latter, depending on the origin and age of the cultures, harbor different lactic acid bacteria and yeasts, often Lactobacillus paracasei, L. hilgardii and L. nagelii and Saccharomyces spp. and Brettanomyces spp., respectively. Over a fermentation period of usually 2–4 days at room temperature, the organisms form CO2, organic acids (especially lactic acid), glycerol, small
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amounts of ethanol and various aroma components, which give the fermented product a fruitysweet and refreshing character. Typically, water kefir is considered a non-alcoholic drink, primarily due to the short fermentation time. In the traditional production of kombucha, sweetened tea is fermented with the so-called SCOBY (symbiotic culture of bacteria and yeasts; Fig. 1B) for several days to weeks at room temperature. In addition to CO2, organic acids (mainly acetic acid), glycerol and aroma components, as well as small amounts of ethanol, are formed along with CO2. The SCOBY, as the name suggests, is
Brauerei Forum International – May 2019
composed of yeasts and bacteria, and depending on their origin and age, Brettanomyces spp. and Zygosaccharomyces spp. dominate in the yeasts as well as Acetobacter spp., Gluconobacter spp. and Gluconoacetobacter spp. in the bacteria. Kombucha is also considered a non-alcoholic fermentation drink, although ethanol is formed during fermentation by the yeasts. However, it is metabolized by the acetic acid bacteria in the course of the production process to acetic acid, so that the ethanol content is usually less than 0.5 %vol. Compared to the traditional production, industrial production focuses on aspects such as
quality assurance and product safety, with traditional aspects such as taste and naturalness being of great importance to the consumer. When adapting the manufacturing process for the industrial scale, it is therefore important to meet customer and quality requirements at the same time through indepth process knowledge and improved procedures. From a microbiological point of view, the first step is to exchange traditional cultures for defined pure cultures. This reduces the risk of contamination and increases the controllability on an industrial scale at an early stage. By using such starter cultures, producers can also target desired product properties, such as the acid spectrum or flavor profile. Also other ingredients such as sugar or dried fruit, which serve as nutrients to the organisms during fermentation, should be added to the process in a well-defined manner. In addition to defined ingredients, comprehensive process-accompanying analysis contributes to a secure process through its use as controller. Exemplary course of a water kefir fermentation For the development of a secure process, the general conditions must first be comprehensively determined. In the course of development work on the production of water kefir, the characteristic temporal course of a traditional fermentation with undefined starter cultures was therefore identified (Fig. 2). The sugar profile as well as the production of acid and ethanol during the fermentation process were determined by means of HPLC analyses (Fig. 2A). The interaction of the sucrose cleavage caused by the microorganisms and the resulting release of glucose and fructose was clearly demonstrated, the latter being degraded at a lower rate than glucose.
At the same time, continuous ethanol formation was observed, whereas lactic acid formation due to lactic acid bacteria stagnated after 72 h. Due to the metabolic activities, rapid consumption of dissolved oxygen and a drop in pH were observed (Fig. 2B). The redox potential was also lowered during fermentation by the microorganisms, while the antioxidative capacity increased (Fig. 2C). Exhaust gas analysis was used to determine the atmosphere in the headspace. During the first 72 h, a saturation with CO2 was observed with simultaneous reduction of the oxygen content. In addition, the redox potential reached after 48 h showed good conformity with the desired sensory properties and an alcohol content of less than 0.5 %vol. required for the declaration "non-alcoholic". On the basis of the data collected, further investigations are to show how the mentioned parameters behave when using defined starter cultures and whether a suitable fermentation profile can be reproduced by suitable process control. Further modern techniques available for the development of fermentation processes are those for analyzing the growth characteristics of the respective microorganisms. Thus, with the aid of impedance measurement methods, a statistically meaningful concentration determination can be carried out, which can be used to distinguish between different populations such as yeasts and bacteria by simultaneously determining the cell size distribution. Due to the multitude of available markers, flow cytometric methods offer the possibility to make additional statements on physiology on the basis of individual cells. For the analysis of rod-shaped lactic and acetic acid bacteria, electro-optical methods can be applied to quantify
10O SIMPOSIO IBEROAMERICANO DE VLB Tecnología cervecera y del envasado 17 al 19 de septiembre de 2019, Guadalajara, México Conferencia bilingüe (español e inglés)
Temas + Materias primas: Situación del mercado y calidad + Optimización de los procesos cerveceros + Sala de cocimiento, fermentación y filtración: Aspectos de actualidad + Sostenibilidad: Ahorro de energía y aspectos medioambientales + Optimización de los procesos de envasado, embalaje y logística Patrocinador Platino
Patrocinadores Oro
Patrocinadores Plata
Patrocinadores Bronce
En colaboración con
www.vlb-berlin.org/es/mexico2019 Instituto Cervecero de Investigación y Enseñanza (VLB) en Berlín Seestrasse 13, 13353 Berlin – Alemania Contacto: m.witt@vlb-berlin.org y biurrun@vlb-berlin.org
Brauerei Forum International – May 2019
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RESEARCH & DEVELOPMENT
Use of modern bioprocess technology and extensive processaccompanying analytics for the development of beverage fermentation processes; here to characterize a water kefir fermentation with traditional grains.
the physiological state of the cells dependent on the polarizability of the membrane in order to make a statement about the vitality of the population. For the illustrated process using complex cultures, such analysis technologies can only be applied with reservations. In addition to the static fermentation, the secreted exopolysaccharides complicate the microbiological analyses. The development of suitable microbiological analytical methods requires special attention when using complex mixed
cultures. Due to the particle size, which spreads over the entire size range of the bacteria and yeasts and additionally provides for a turbidity of the medium, the data of the optical methods and the impedance measurement for the fermentation process shown in Fig. 2 were unusable. Furthermore, it should be noted that due to the inhomogeneous distribution of the microorganisms present in the grains and in the liquid, representative sampling of the overall batch is not possible. Accordingly, the classical
VLB Books Textbooks for the international brewing industry
verlag@vlb-berlin.org www.vlb-berlin.org/books 10
Brauerei Forum International  –  May 2019
cell count of the cells in suspension was resorted to using the Thoma cell count chamber, which allows a good manual differentiation of the yeasts and bacteria, as well as the determination of colony-forming units by plating on selective nutrient media (Fig. 2D). For further development, pure cultures isolated from water kefir grains should be used after they have been analyzed and well-characterized. In the case of tea-based traditional kombucha there are characteristic differences in the microbiology involved. Nevertheless, the challenges for an industrial manufacturing process and adequate storage stability, especially if the consumer's desire for an unpasteurised product is to be pursued, are very similar. By applying extensive analysis methods, the complete manufacturing process up to the bottled product can be tracked. In-depth process knowledge also makes it possible to respond adequately to the many challenges, especially with unprocessed products. An important quality criterion is the sensory evaluation of the fermented product along its entire life cycle. Last but not least, this aspect also determines the shelf life as well as consumer acceptance of the product.
Contact Dr. Martin Senz Head of BEAM, VLB Berlin, m.senz@vlb-berlin.org
Berliner Weisse
A traditional beer through the ages – part 1: How has the character of Berliner Weisse changed? In the 19th century, Berliner Weisse could be found all over Berlin. However in the last few decades, it has been reduced to a niche existence. Recently, craft brewers around the world have rediscovered this traditional style of beer. In the first part of his article, the author focuses on the original composition of the fermentation cultures and on the question of how the hygienic conditions from more than 100 years ago influenced the flavor of this sour beer. Dr. Peter Lietz
Brewers around the world are vying to revive the ‘original’ Berliner Weisse, which hit the peak of its popularity toward the end of the 19th and the beginning of the 20th century. Of course, the question is: What did Berliner Weisse actually taste like back then? Was there even a specific method for producing it? No samples remain from this era, so we are forced to draw our conclusions about the flavor based on contemporary sources. The numerous studies conducted and published in the early 20 th century by VLB Berlin under the auspices of Franz Schönfeld (1866– 1940) indicate that in addition to the quality of the pitching yeast mixed with lactic acid bacteria, the specific local conditions of the respective brewery had a decisive impact on the quality of the Berliner Weisse produced. This included the wooden tools that were common at the time, the open cooling systems, and also the poorly devel-
oped state of cleaning technology during the period. In December 1907, Schönfeld held a lecture for bartenders who served weiss beer. In it, he described the Berliner Weisse of the early 20 th century as follows: “It should be clear, with a nice lasting head after pouring; it should taste pleasantly tart and wine-like, with a fine bouquet and heavy carbonation.” In the same piece published in 1908 in the Wochenschrift für Brauerei weekly brewery journal, he added: “But as everywhere, there are so many exceptions when it comes to weiss beer that these exceptions often outnumber the rule.” This statement makes one thing clear: In the heyday of this classic beer, there wasn’t just one weiss beer; there were many different versions of it.
beer at the time was that the breweries would deliver the young beer to the bars shortly after it was produced. The fermentation process would then be completed in the cellars of the bars, and the bar
Population of microorganisms nearly impossible to control One special characteristic of weiss Brauerei Forum International – May 2019
An old brewery in the late 18th century with coolship
Brewing area of the weiss beer brewery owned by A. Landré, ca. 1883
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RESEARCH & DEVELOPMENT
In the court yard at Brauerei Willner, ready for a parade
'Berliner Weisse' sign (Michael Weidner collection)
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tenders would bottle the young beer themselves – often adding water to it. Over the years, the hygienic conditions in both the breweries and the bars formed different ‘communities’ of microbes in the beer as it aged. These blends of microbial cultures must have had a significant influence on the aroma and acidity of the beer, particularly when the beer was stored for a year or longer. Generally, that influence was positive, but it could also have been negative in some cases. Another special characteristic of this sour, top fermented beer is that it was not brewed according to Emil Christian Hansen’s (1842–1909) rules of pure fermentation, but rather according to the principles of ‘natural pure culture’ developed by Max Delbrück (1850–1919). Consequently, it was not implausible that unwanted microorganisms would gain the upper hand in this mixed fermentation process, potentially causing the beer to spoil. Today, when we talk about the ‘original’ Berliner Weisse, we should keep in mind that there must have been a number of very different versions of this beer, with different aromas and levels of acidity. Traditional craft brewing was less than hygienic Not only were many recipes and the extensive knowledge of the brewmasters lost with the closure
of countless small weiss beer breweries in the late 19th century, it is particularly unfortunate from a present-day perspective that numerous special microorganisms were also irrevocably lost along with those breweries. According to Schönfeld’s accounts, these mixed microbial cultures were very difficult to control. Mixed microbial cultures generally separate again quite quickly, regardless of whether the cultures are of the same genus or different species; this is due to the varying generation times of the microorganisms involved. Additionally, the breweries' equipment – generally consis t ing of untreated tuns, bar rel s , and tools made of wood – had a significant influence on the development of these mixed populations of microorganisms. Paul Lindner made this point in an article he wrote for the Wochenschrift für Brauerei back in 1900. “Those who are knowledgeable about the anatomy of wood will immediately recognize that the wide wooden
Brauerei Forum International – May 2019
– and often numerous – conduits present in all breweries are very well suited to serve as a lair for all manner of microbes.” Lindner also pointed out the many sources of contamination in the breweries at the turn of the 20 th century. We know today that biofilms composed of a broad range of different microorganisms are formed in the pores of the wood. These microorganisms are capable of exchanging metabolites and gene sequences among one another. In that sense, the wooden tools and barrels used in weiss beer breweries in the 19th and early 20 th centuries offered ideal conditions for a range of different weiss beer cultures to grow. Additionally, in the 18th century, it was rumored that some brewers of weiss beer in Berlin eschewed well water in favor of the likely highly polluted water from the local River Spree. This is a further indicator that people at the time were unaware of how important the microflora were to the quality of the beer. Development of Berlin-style weiss beer in the era of pure fermentation Naturally, the brewers at the end of the 18th century already knew about the importance of cleaning to the beer production process. However, it was not yet possible for them to combat unwanted microbes or biofilms with the cleaning tools available to them at the time such as water and brushes, let alone to disinfec t t heir equipment. The longer a batch of beer was stored in (contaminated) wooden barrels, the easier it was for bacteria, such as the S arc ina bacteria that brewers of weiss beer particularly feared, to grow. This could lead to the beer becoming ‘ropy’, which meant that it developed a slimy consistency. Other bacteria would lend the beer an obvious
diacetyl ‘buttery’ flavor or an unpleasant acidic note. The ‘original’ Berliner Weisse of the late 19th century disappeared from the market with the closure of the original weiss beer breweries and the associated departure from traditional craft brewing and with the movement toward modern brewing in facilities designed for optimum hygiene. Returning to traditional brewing methods with wooden barrels and unchecked microbial cultures would be a dangerous game with unpredictable financial risks. Rather, modern brewers who want to revive this interesting beverage would be well advised to draw on the experience and insight of past brewmasters and scientists, discussed at many October Conventions and documented in VLB Berlin’s weekly journals from the late 19th and early 20 th centuries. Brewing top fermented beers based on the original Berliner Weisse requires special top fermenting cultured yeasts that are also capable of fermenting dextrins with lower molecular weight. However, more research is needed here in order to cultivate these special types of yeast. Any potential research would need to place particular focus on selecting the appropriate lactic acid bacteria. Top fermented cultured yeasts and lactic acid cultures should be kept separate as pure cultures. The young beers should be blended together at the end of the process to achieve the desired acidity and aroma. Pasteurizing the lactic acid component before blending will help to prevent uncontrolled acidification after the fact. Only a relatively small number of 19 th century weiss beer organisms still exist today, so it would be advisable to first search through the collection of available cultures, then to focus on isolating productive strains. It certainly would not be wise to replace Saccharomyces cerevisiae with a wild
strain of Brettanomyces yeast as a culture. If the intention is to create entirely new flavors, it might be worth considering a selection of special secondary fermentation yeasts with individual cultures from the Brettanomyces (B. bruxellensis, B. brevis, B. claussenii) and Hansenula genera. Brewers could also fall back on other types of yeast that are known to produce stronger flavor substances. The important thing is that the cultures have a stable range of by-products and can be cultivated separately, and that the fermented product is pasteurized before it is added to the beer base. Breweries that would like to add a ‘Berlin-style weiss beer’ to their product range should look for a selection of special malt varieties. Above all, however, the brewing process should involve productive weiss beer cultures with their own ‘Berlinstyle weiss beer’ flavor, possibly also with a slight hint of acidity. If brewers can ensure consistent quality, they will be rewarded with loyal, grateful customers. The second part of this article will focus on the microorganisms that were likely involved in the production of Berliner Weisse in the past. It will appear in our next international issue in November 2019. Comprehensive information on this subject is available in the book "Die Berliner Weisse – Ein Stück Berliner Geschichte" (‘Berliner Weisse – A Piece of Berlin History’), published by VLB and written by Gerolf Annemüller, Hans-J. Manger, and Peter Lietz.
Naturally grown. Traditionally processed. Quality malt from Germany. Since 1899. www.bestmalz.de RZ_181025_brauerei_forum_EN_184x30.indd 1
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TRAINING & EVENTS
VLB brewery conferences on four continents in 2019 For the first time in its 136-year history, VLB Berlin is organizing four of its major brewery conferences on four different continents in one single year. Conferences are scheduled for Rust (Germany), Addis Ababa (Ethiopia), Bangkok (Thailand), and Guadalajara (Mexico). Mexico in September The Ibero-American VLB Symposium Brewing & Filling Technology, taking place in Guadalajara (Mexico) from 17–19 September, is celebrating an anniversary, too: The VLB conference for the brewing industry, which is held in Spanish/Portuguese-speaking countries of Latin America as well as Europe since 2008, is taking place for the tenth time. Platinum sponsor is ROVI Ingeniería. Tours of Cerveceria Cuauhtémoc Moctezuma (Heineken) and other facilities are planned. www.vlb-berlin.org/en/mexico2019
(oh) The extraordinary series of VLB events started off with the 106th Brewing and Engineering Conference held in Europa-Park Rust, Germany, from 11–13 March. A tour of Brasserie Kronenbourg in Obernai, in neighboring France, was a highlight of this conference attended by around 270 national and international participants. Ethiopia in May VLB is organizing the inaugural Africa Brewing Conference, scheduled for 21–23 May in Addis Ababa, Ethiopia. Currently sitting in fourth place in terms of beer production in Africa, Ethiopia is on a strong growth trajectory. DuPont Industrial Bioscience is VLB’s strategic partner in this project. A tour of Heineken Addis Ababa is one of the
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many highlights of the conference. www.vlb-berlin.org/africa2019 Thailand in June A ten-year anniversary will be celebrated in Thailand in June: This year’s Bangkok Brewing Conference (9–11 June) will be the fifth successful joint project of VLB Berlin and the Thailand Beer Industry Guild (TBIG) since 2009. The event caters to the brewing industry in Southeast Asia. This time, the tour will take visitors to the newly expanded Khmer Brewery in Phnom Penh, located in neighboring Cambodia. Krones is the leading sponsor. More than 300 brewery experts from across Southeast Asia and Europe attended the event two years ago. www.vlb-berlin.org/en/bangkok2019
Brauerei Forum International – May 2019
Other activities Further international seminars are scheduled in addition to these four major conferences. In collabo ration with Beviale Family (NürnbergMesse), VLB has been or will be taking part in seminars/workshops being held in Moscow, Milan, Shanghai, Chile, Bangalore, and Nuremberg this year. And lest we forget, there are also international training seminars, including the VLB Certified Brewmaster Course, Craft Brewing in Practice, Micro Malting in Practice, and Applied Microbiology, held each year in Berlin. “We have been successfully pur suing a strategy of internation alizing our service portfolio for more than 15 years,” says VLB Managing Director Dr. Josef Fontaine. “In this time we’ve been able to add a large number of new members and customers from around the globe. Our international events are an important communication tool, especially for brewers in the emerging market countries in Asia, Africa, and South America. At this point, we would also like to thank our colleagues in the supplier industry who actively support these projects.”
VLB textbooks
New 6th English edition of "Technology Brewing & Malting" released "Technology Brewing & Malting" – known in brewing circles as ‘the Kunze’ – has been accompanying countless brewers and maltsters while learning and practicing their trade ever since the first edition was published in 1961. Meanwhile, a total of more than 62 000 copies of this unique reference book has been published in seven languages, with around 34 000 copies in German, 17 000 in English, 6000 in Chinese, 3500 in Russian, and 1500 in Spanish as well as translations into Polish, Serbian, and Hungarian. The size alone speaks for itself, the book has around 1000 pages with some 800 illustrations – many of them in color. "Technology Brewing & Malting" has become a national and international standard work, thanks to its practical and comprehensive representation of all malt and beer production aspects. The 6th English edition is an entirely new translation based on the revised 11th German edition from 2016. It contains didactically clear, graphic, and current descriptions of all essential malt and beer production
aspects, from the raw materials to malt and beer production to filling and packaging. Content: • Raw materials: Barley, hops, water, yeast, adjuncts (70 pages) • Malt production (90 pages) • Wort production (166 pages) • Beer production: Fermentation, maturation, filtration, stabilization (168 pages) • Filling the beer: One-way/ returnable glass bottles, PET, cans, kegs (153 pages) • Cleaning and disinfection (15 pages) • Finished beer: Ingredients, beer types, quality (56 pages) • Small scale brewing (20 pages) • Waste disposal and the environment (14 pages) • Energy management in the brewery and malting (50 pages) • Automation and plant planning (47 pages) The book addresses all professional brewers, from ambitious homebrewers, craft brewers, micro brewers, pub brewers up to industrial brewers. Because of its
Bibliographic data Textbook “Technology Brewing & Malting”, 6th completely revised English edition • Author: Wolfgang Kunze and Olaf Hendel (Editor) • Release: June 2019 • Size: Hardcover, 17 x 23.5 cm, 2.0 kg • Scope: 940 pages, colored, 850 figures • ISBN-13: 978-3-921690-87-1
• Customer sales price: 169 € plus shipping • Publisher: Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany www.vlb-berlin.org/en/books verlag@vlb-berlin.org The title will not be available as electronic edition.
clear and thorough representation of all relevant aspects of malt and beer production in almost 60 years, ”Technology Brewing & Malting” has become to what it is today: a standard work – across the globe. About the author Wolfgang Kunze, born in 1926, was a qualified brewer and studied brewing engineering at the VLB Berlin. As teacher and head of the Dresden Brewing School he introduced generations of brewers and maltsters to the art of beer brewing for 38 years. His comprehensive knowledge and his didactic experience, which he vividly conveyed in his book, have made “Technology Brewing and Malting” to a standard work internationally known and scientifically cited. Wolfgang Kunze died in 2016. In accordance with his testament, the VLB Berlin continues his work. Under the editorship of Olaf Hendel and supported by the team of VLB Berlin, this standard work will be adapted to the latest state of technology in all future editions.
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TRAINING & EVENTS
TRADE FAIRS
VLB was part of Beviale Family events in Moscow and Milan This year, two trade fairs have already been held by Beviale Family, NürnbergMesse, in which VLB Berlin participated as a cooperation partner. In February, the VLB seminar "Modern Brewing Technologies" took place parallel to Beviale Moscow for the fourth time. And in March, the second edition of Craft Beer Italy, a joint project by NürnbergMesse Italia, Doemens and VLB, was held in Milan.
On the left: Great participation in the conference sessions at Craft Beer Italy 2019 in Milan On the right: The VLB booth at Beviale Moscow in February 2019
(F./BF) From 19 to 21 February 2019, Beviale Moscow offered players from the Eastern European beverage industry a central platform at Moscow's Crocus Expo. Around 6200 trade visitors (some 5300 in 2018) from 47 countries were in good spirits and showed a keen interest in the 164 exhibitors (146 in 2018). The trade fair for the beverage industry pursues a holistic approach and covers the entire process chain from manufacturing to marketing. Following the successful event, Thimo Holst, Project Manager Beviale Moscow, voiced his satisfaction: "With this fourth round, Beviale Moscow has once again taken a signifacant step forward. It has grown even more and is bigger than ever this year." But it is not just the size that matters. “We are
delighted that despite the somewhat more difficult market conditions, more and more exhibitors are recognising and wanting to tap into the significant, undisputed potential of the Russian and Eastern European beverage industry.” This was also reflected in the many exhibition stands displaying numerous exhibits and in some cases large installations. “The good mood at the venue underscores the positive and connective nature of Beviale Moscow,” added Holst. Some 97 percent of the exhibitors polled were satisfied with their participation in the event. VLB seminar at Beviale Moscow Parallel to the fair, the VLB seminar "Modern Brewing Technology" took place again. 100 participants came to the event. The three-day
Photo: NürnbergMesse Italia
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Photo: jr
program included 16 highly interesting lectures focusing on handcrafted beer and specific technological and qualitative aspects of the brewing process. On the first day, the attendees were also invited to a plant visit at Seven Hills Brewing Co. Next year, Beviale Moscow will take place at Moscow’s Sokolniki Exhibition and Convention Centre from 24 to 26 March. The VLB seminar "Modern Brewing Technology" will be held again parallel to the trade fair. Craft Beer Italy in Milan 74 suppliers of raw materials, technologies, packaging and marketing from 12 countries (2017: 54 from 9 countries) and more than 900 visitors (2017: 670) reached MiCo Lab Fiera Milano Congressi in the
YEASTS & FERMENTATION SOLUTIONS
very central city life area of Milan, one of the most important Italian meeting point of the craft beer movement. The second edition of the only B2B event in Italy fully dedicated to craft beer offered all attendees a meeting and exchange platform with experts and colleagues for the latest
the two research institutes and partners of the exhibition, Doemens and VLB Berlin. Kurt Marshall and Dr. Deniz Bilge, two experts from VLB Berlin, gave presentations on topics like can filling, contract bottling, the process of main fermentation, maturation and lagering, yeast management,
developments and future trends. Exhibiting companies have been satisfied with the visitor quality – breweries, beer firms and brew pubs – and with the exclusively B2B format of the event, that differs from the countless beer festivals, and gives space to business meetings and professional education.
beer clarification as well as colloidal stability. Their lectures were very well attended. At the VLB booth, the speakers were also available after the lectures for questions. In addition, many visitors were interested in the VLB's training and further education program as well as the various service and analysis offers of the VLB and came to the stand to find out more about it. The four "Taste it!" areas were fully booked as well. They represented a pleasant stop between a meeting in the exhibition area and the conference. Last but not least, Craft Beer Italy 2019 hosted the first edition of the Best Craft Beer Label Contest as well as the final stage of the Italian Championship of Beer Sommeliers Doemens.
With E2U active dry yeasts, you can pitch directly or rehydrate; depending on your equipment, habits and feelings. You can make your life easier and contribute to sustainability by saving water and energy. Discover all our solutions on www.fermentis.com TM
Varied topics at the conference at Craft Beer Italy Besides visiting the exhibiting companies, visitors filled the two conference rooms at tending with enthusiasm the 33 highly technical speeches that ranged from main fermentation to contract bottling, from labelling and transparency to non-alcoholic beers up to the 2018 Report of the Craft Beer Observatory ObiArt. Contents have been provided among others by
About Beviale Family NürnbergMesse Group demonstrates its expertise in the beverage industry on an international stage: BrauBeviale in Nuremberg is one of the world’s most important capital goods fairs for the beverage industry. The Beviale Family is also active in about ten countries around the world in a number of event formats and cooperative marketing arrangements, all tailored to the individual target market. Members of the Beviale Family and network partners are operating in the key growth markets. The “international sponsors” of the Beviale Family are Doemens Akademie and VLB Berlin.
SAVE TIME. GET COMFORT. ACT GREEN.
TRAINING & EVENTS
106th Brewing and Engineering Conference – a German-French cooperation From 11 to 13 March 2019, the 106th Brewing and Engineering Conference attracted around 270 brewery experts to the Europa-Park Rust in southwestern Germany. In addition to the topics on yeast management, brewing technology, bottling and wastewater treatment, a technical visit to the Brasserie Kronenbourg, located in the Alsatian town of Obernai in the neighboring France, was a highlight of the event.
1 exhibition and a get-together in the foyer of the Confertainment Center completed the event. In the session about yeast management, Zoran Gojkovic and Surinder Singh from the Carlsberg Group presented their visions of the future of yeast development. The focus of research are the production of alternative brewing organisms, non-conventional yeasts, a new generation of cider yeast and the rapid reduction of the diacetyl content during fermentation. Microplastics in beverages was another focus of the conference. Microplastic as a decay product of plastic material increasingly affects our environment. Meanwhile, microplastic was also detected in
beer and beverages. Daniel Schock, Deutscher Brauer-Bund, and Dr. Nils Rettberg, VLB, outlined the current state of knowledge and analytics. The session was supplemented by Photos: 1 – The talks were presented in a fixed circus tent at the Europa-Park Rust 2- Speakers of the opening panel: Helmut Kühnl (Esau & Hueber), Zoran Gojkovic, Surinder Singh (Carlsberg), and Dr. Martin Hageböck (VLB) (f.l.t.r.) 3 – Technical visit to the Brasserie Kronenbourg in Obernai, France, including a beer tasting underneath a 5000 hl storage vessel 4 – Get-together in the special environment of the Confertainment Center in Rust
Photos: oh/ew
(oh) 16 high-profile lectures, an attractive supporting program, and a visit to the Brasserie Kronenbourg – that is a brief summary of the recent VLB Spring Meeting held from 11 to 13 March 2019 in Rust, Germany. The event attracted 270 participants from more than 20 countries. The venue was quite special this year: The Europa-Park Rust, located in southwest Germany directly at the river Rhine, is considered one of the largest theme parks in Europe. The VLB conference took place in the unusual ambience of the “Confertainment Center” which is part of the Europa-Park. Between historic carousels and circus tents, the approximately 270 participants of the event felt visibly well. A trade
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the lecture of Dr. Stefan Kunerth, who introduced Coca Cola's efforts to reduce plastic packaging as part of a circular economy concept. In the technology session, Ziemann Holvrieka presented the latest practical results with the new Omnium brewhouse system. Visit to Kronenbourg A highlight of the supporting program was a visit to the Brasserie Kronenbourg in the neighboring France. The brewery, which belongs to the Carlsberg Group, produces about 7 million hl of beer at the Obernai site, making it the largest Carlsberg brewery in France and the second largest in Europe after St. Petersburg in Russia. Today, around 800 employees work on 70 hectares. Kronenbourg has three brewhouses with a daily brewing capacity of 30,000 hl. Michael Jakob, Vice President Global Group New Technologies at Carlsberg, and Stéphane Munch, Vice President Production Obernai, are particularly proud of the fully automated bottling plants with a throughput of 30,000 hl per day. As the beer brewed in Obernai is exported to more than 80 countries, logistics is a big issue. Not least for this reason, Carlsberg will invest in a new truck loading station over the next two to three years as part of a long-term development plan. In addition, significant investments for a new bottling plant and modernized brewery technology in Obernai are announced. After the interesting brewery tour, the evening at the Brasserie Le Tigre in Strasbourg ended with Alsatian specialities and craft beers. On the second day, the lectures cov-
ered trends in beer and beverage bottling. In addition to microbially induced corrosion, preventative maintenance, the prevention and detection of particles in bottled bottles were discussed. The final session focused on wastewater treatment. In addition to the report on the current status of "Best Available Techniques (BAT)", the Hall & Woodhouse Brewery (UK) presented their practical experience with a new generation of an-
aerobic wastewater treatment plant technology. Finally, a presentation about treatment of caustic from the bottle washing machine discussed the issues caused by synthetic label glues in bottle washing. The VLB Berlin thanks all supporters of its 106th Brewing and Engineering Conference 2019 in Rust, especially the Carlsberg Group, KHS and Esau & Hueber.
R E E B S S A L C D L R O “W DEMANDS A
.” R E L L I F S S A L C WORLD Dan Carey, New
Glarus Brewing
Co.
KHS – real systems for real brewers.
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KHS’ new can compact fillers are designed with the same state-of-the-art technology as larger KHS can fillers. With top fill level accuracy, hygienic design, and low oxygen pickup, KHS enables the highest beer quality – every time. No matter what you are filling, cans, bottles, or kegs, KHS stands for maximum reliability, keeping lines running steadily at a very high efficiency – supported by our dependable on-site service organization. More information at khs.com/craftbeer
TRAINING & EVENTS
VLB course offerings 2019/2020 Since its foundation in 1883, the VLB has also been a brewing school. VLB supports the regular study programs for brewers at the Technische Universität Berlin. Furthermore, it provides different programs for education and continuing training in the field of beer brewing and beverage technology – also in English.
Fotos: ew (2)
Certified Brewmaster Course Craft Brewing in Practice The VLB’s flagship training course for prospective brewers contains a six-month full-time program providing in-depth understanding of brewing technology with its related major fields of engineering, filling/ packaging and quality control. A lot of practical work in our laboratories, a visit of the VLB International Brewing- and Engineering Convention in March and a final excursion are included. To receive the VLB Brewmaster Certificate, the graduates have to finish the course and all exams successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to the VLB. A reasonable group size guarantees an intensive and individual teaching. Traditionally, the Berlin brewmaster education is focused on a comprehensive, practice-oriented knowledge transfer and on a critical and open dialog with the lecturers. Location: Berlin, Germany Next date: 13 January – 10 July 2020 More information: www.vlb-berlin.org/en/events/ cbc2020
Our courses meet the requirements of the German Accreditation and Admission Ordinance (AZAV) Reg. No. 004007 AZAV
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This is a ten-day full-time training course providing up-to-date know ledge in the field of pub and micro brewing. It covers the basics of beer brewing in theory and practice. The lectures will approach topics such as raw materials (water, malt, hops, and yeast), the brewing process, yeast management, fermentation, hygiene, sensory evaluation, basics of quality control as well as economic and legal aspects for starting a pub brewery.In addition, one day of practical work in a Berlin pub brewery is on the agenda. The students can expect an intensive and individual training with maximum benefit. Starting with practical brewing on the first day, the participants will accompany their own brew up to the final product in practical quality control. Location: Berlin, Germany Next date: 16 – 27 September 2019 More information: www.vlb-berlin.org/en/events/ craft-brewing-practice2019
Brewing in a Nutshell This 2-day residential course covers the basics of beer brewing. It approachs the general principals of the brewing and malting processes, the raw materials as well as filling and packaging in theory. A professional beer tasting of professional beer tasting of several different beer types completes the program. Location: Berlin, Germany Next date: 10/11 December 2019 More information: www.vlb-berlin.rg/en/events/ nutshell2019
Micro Malting in Practice The 8-day full-time hands-on course provides up-to-date knowl-
edge in the field of malting. It covers the basics of malting technology in theory and practice. The lectures will approach topics such as malting barley and other relevant cereals (botanics, quality, varieties, enzymes a.o.), malting technology (steeping, germination, kilning, special aspects of small-scale malting, equipment) and practical laboratory work (barley and malt analysis, interpretation and assessment of different quality parameters). In addition, the participants will conduct and accompany a complete malting batch in our pilot malting.
Applied Microbiology
Location: Berlin, Germany Next dates: 20 – 27 May 2019, May 2020 More information: www.vlb-berlin.org/en/ micromalt ing
Location: Berlin, Germany Next date: 4 – 8 November 2019 More information: www.vlb-berlin.org/en/events/ microbiology2019
Applied Microbiology is a oneweek full-time training course providing up-to-date knowledge in the field of practical microbiology with relevance for the brewing and beverage industry. It covers the basics of microbiology, laboratory techniques as well as microbial sampling in theory and practice. The course is conducted in the VLB’s microbiological training laboratory and in our pilot brewery.
VLB Summer Party 2019 5 July 2019, Berlin
On Friday, 5 July 2019, the Association "ehemalige VLBer" and VLB Berlin invite for the popular summer party on the courtyard of our Institute at Seestrasse 13 in Berlin with Beer and a hearty buffet. The party will start at 4.00 p.m. and end at midnight (last admission: 10.00 p.m.). Admission fee 15 € – advance booking is required – there will be no tickets at the evening box office.
Online registration starts end-May:
www.vlb-berlin.org/sommerfest2019
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TRAINING & EVENTS
45 participants from 26 countries attend Certified Brewmaster Course 2019 On January 7, this year's Certified Brewmaster Course kicked off at VLB Berlin. 45 participants go through the six-month intensive programme. (jr) Heike Flohr, coordinator of the Certified Brewmaster Courses, and Burghard Meyer, head of international brewery courses, welcomed the group in the Singha classroom of VLB's Training Center. Flohr made it clear right at the start that it won't be a breeze to successfully complete the course. The participants are subject to a complex and intensive workload of lectures and internships that requires constant attention and constant learning. 25 experts from the VLB research institutes teach participants in the technical and technological areas of the brewery – from raw materials to malt production and brewing technology to quality assurance, packaging and logistics. The prospective brewmasters must apply
Foto: jr
Tense CBC participants on the first day of the course their acquired knowledge in the laboratories and the study brewery, whereby they are divided into several small groups, which are, of course, guided. The participants come from 26 countries in Europe, South and North America, Asia and
Australia. On the afternoon of the first day, there was a welcome event with snacks and beer for everyone involved in the course. In a casual atmosphere, the participants were able to get to know each other and the VLB lecturers.
VLB at the Craft Brewers Conference 2019 in Denver, Colorado About 13 000 brewing professionals and more than 1000 exhibitors gathered together in Denver, Colorado, USA, for the Craft Brewers Conference/BrewExpo America®, which took place from April 8 to April 11, 2019. Also present was the VLB Berlin that has been accompanying this event since 2006.
Energy Savings and Gentle Product Treatment Microbiological Quality: Assurance and Control for Small Brewers
(oh) This year, the VLB team on-site was represented by Deniz Bilge and Jan Biering. They gave three well attended technical presentations in the seminar programme covering the following topics: Alcohol-Free Beer Production: Simple Concepts for Producing Great Low-Alcohol and AlcoholFree Beers Pumps and Piping Systems: Correct Layout for Longevity, Jan Biering and Deniz Bilge at the VLB booth in the BrewExpo in the Colorado Convention Center
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Unfortunately, the VLB Alumni Gathering was cancelled this time, but VLB is looking forward to the next Craft Brewers Conference 2020, taking place from April 19 to April 22 in San Antonio, Texas.
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 Directors Dr.-Ing. Josef Fontaine + 49 (30) 450 80-292 fontaine@vlb-berlin.org Gerhard Andreas Schreiber + 49 (30) 450 80-121 schreiber@vlb-berlin.org
Research Institute for Beer and Beverage Production (FIBGP) Dr.-Ing. Roland Pahl + 49 (30) 450 80-238 pahl@vlb-berlin.org www.vlb-berlin.org/en/fibgp
Testing Laboratory for Packaging M.Eng./Dipl.-Ing. Susan Dobrick + 49 (30) 450 80-242 dobrick@vlb-berlin.org www.vlb-berlin.org/vp
Research Institute for Biotechnology and Water (FIBW) Dr. Katrin Schreiber + 49 (30) 450 80-168 k.schreiber@vlb-berlin.org www.vlb-berlin.org/en/fibm
Department for Bioprocess Engineering and Applied Microbiology (BEAM) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 m.senz@vlb-berlin.org www.vlb-berlin.org/en/beam
Biological Laboratory Dr. Martin Hageböck + 49 (30) 450 80-157 m.hageboeck@vlb-berlin.org www.vlb-berlin.org/biolab
Department for Water Quality, Management and Technology (WMT) Dr. Alfons Ahrens + 49 (30) 450 80-294 ahrens@vlb-berlin.org www.vlb-berlin.org/en/wmt
VLB LaboTech GmbH + 49 (30) 450 80-220 labotech@vlb-berlin.org www.vlb-berlin.org/en/labotech
Research Institute for Raw Materials (FIR) Henrike Vorwerk + 49 (30) 450 80-154 vorwerk@vlb-berlin.org www.vlb-berlin.org/en/fir
Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg + 49 (30) 450 80-106 n.rettberg@vlb-berlin.org www.vlb-berlin.org/en/fibga
Central Laboratory Dr. Jörg Maxminer + 49 (30) 450 80-262 j.maxminer@vlb-berlin.org www.vlb-berlin.org/en/cl
Special Analyses Dr. Sarah Thörner + 49 (30) 450 80-250 s.thoerner@vlb-berlin.org www.vlb-berlin.org/en/fis
Spirits and Sensory Analysis Johannes Fuchs + 49 (30) 450 80-233 fuchs@vlb-berlin.org www.vlb-berlin.org/en/fisas
IfGB – Events Spirits & Distilling Wiebke Künnemann + 49 (30) 450 80-270 kuennemann@vlb-berlin.org www.ifgb.de
Research Institute for Management and Beverage Logistics (FIM) / Event Management and Further Education Dipl.-Ing. Norbert Heyer + 49 (30) 450 80-139 heyer@vlb-berlin.org www.vlb-berlin.org/en/fim
PR and Publishing Department/ Editorial Office “Brauerei Forum“ Dipl.-Ing. Olaf Hendel + 49 (30) 450 80-255 hendel@vlb-berlin.org www.vlb-berlin.org/en/pr
Imprint
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 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr), rahl@vlb-berlin.org Eva Wiesgrill (ew) e.wiesgrill@vlb-berlin.org Dieter Prokein (dp), prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, 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 8 editions a year, in German plus 2 issues in English. Day of publication: 17th of May 2019 Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancellation of the subscription in each case at the end of the year Westkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66 abo@brauerei-forum.de Print and Distribution Westkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/200 12309 Berlin, Germany All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts. The editor do not assume any responsibility for contributions marked with a name or signature.
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Out next international edition will be released on 11 November 2019
VLB SCHEDULE 2019/2020
Workshop ”Micro Malting in Practice" 20 to 27 May 2019, Berlin, Germany
Seminar „Brewing in a Nutshell“ 10/11 December 2019, Berlin, Germany
Brewing Conference Africa 2019 21 to 23 May 2019, Addis Ababa, Ethiopia
Certified Brewmaster Course 2020 13 January to 10 July 2020, Berlin, Germany
Brewing Conference Bangkok 2019 9 to 11 June 2019, Thailand VLB Summer Party 2019 5 July 2019, Berlin, Germany
VLB is exhibiting at the following international congresses and trade fairs in 2019/2020:
Workshop ”Craft Brewing in Practice" 16 to 27 September 2019, Berlin, Germany
Brasil Brau 2019 28 to 30 May 2019, Sao Paulo, Brazil
10th Ibero-American Symposium Brewing and Filling Technology 17 to 19 September 2019, Guadalajara, Mexico
Expo Wine + Beer 2019 30 May to 1 June 2019, Santiago de Chile, Chile
106th October Convention 2019, incl. 48th International Malting Barley Seminar 14/15 October 2019, Berlin Workshop ”Applied Microbiology" 4 to 8 November 2019, Berlin, Germany 7th European MicroBrew Symposium 11 November 2019, Nuremberg, Germany
Craft Drinks India 2019 3/4 July 2019, Bangalore, India BrauBeviale 2019 12 to 14 November 2019, Nuremberg, Germany Beviale Moscow 2020, incl. VLB Seminar „Modern Brewing Technology“ 24 to 26 March 2020, Moscow, Russia
editor@brauerei-forum.de
