Brauerei Forum 5/2021-int

BRAUEREI

FORUM

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

No 5 – International VLB Edition I/2021 | 21 May 2021 | ISSN 0179-2466

 Online: The 1st VLB Craft Brewing Conference

was a worldwide success  VLB researchers presented their projects online

in the 2nd Research Colloquium  From hybrid to hands-on: The practical part of

the Certified Brewmaster Course started in Berlin  Japan: The beer market is limited – many players

fight for few shares

www.brauerei-forum.de Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin – Germany

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VLB LABOTECH – YOUR EXPERT FOR LABORATORY EQUIPMENT Laboratory equipment to analyse raw materials, intermediate and finished products as well as by-products for

+ the brewing and malting industry + the spirits industry

+ producers of soft drinks + distillers www.vlb-berlin.org/en/labotech

VLB LaboTech GmbH, Seestrasse 13, 13353 Berlin – Germany Phone: +49 30 450 80-220, Fax: +49 30 453 55 17 labotech@vlb-berlin.org

CONTENT

 VLB INSIDE 4 VLB News: Jan Biering takes over operational management of the FIBGP / Dr. Roland Pahl left VLB 5 Ulrich Brendel new member of VLB’s Administrative Board / Brian Gibson new Head of TU Department for Brewing and Beverage Technology 6 Martin Orzinski supports VLB Berlin in the area of beverage packaging / BarthHaas Grants 2020 – Researchers in Munich and Berlin receive awards

 RESEARCH & DEVELOPMENT

12 At the end of April, 210 participants from 40 nations took part at the 1st VLB International Craft Brewing Conference – another success­ ful virtual event that strengthens VLB's positi­ on in the field of digitalization

7 VLB Berlin: The Technical Scientific Committee met online 8 VLB In-house: The Department for Water Quality, Management and Technology (WMT) offers all-round service for water

 TRAINING & EVENTS

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12 VLB Events: VLB Craft Brewing Conference Online – Afterthought 14 The 2nd Research Colloquium presents VLB research projects – for the 1st time ever online 16 Check your expert knowledge!

Research is one of VLB's core businesses. At the 2nd Research Colloquium, that was part of the 1st Online Kick-off event end of January, the speakers gave an insight into their current scientific projects

18 VLB course offerings 2021/2022 19 Certified Brewmaster Course 2021: Despite hybrid learning: The group felt as “one” from day one on

 MARKETS 20 History: Japan – a beer-loving nation, part 2: The fight for shares in a limited market

 OTHER 23 Imprint / VLB institutes and departments – Contacts

WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt Extracts Beer Concentrate Brewing Syrups C a r a m e l Liquid Sugar

editor@brauerei-forum.de

ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, Germany Phone +49 208 58 89 80 / aspera@aspera-riese.de www.aspera.de

Cover photo: Fermentation columns in the VLB pilot brewery/ew

Brauerei Forum International – May 2021

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VLB INSIDE

 VLB NEWS

Jan Biering takes over operational management of the FIBGP On 1 February 2021, Jan Biering took over the operational management of the VLB Research Institute for Beer and Beverage Production (FIBGP). He succeeds Photo: ew

Jan Biering is the new Head of the VLB Institute of Beer and Bever­ age Production

Dr. Roland Pahl, who left the VLB at the end of January at his own request. (oh) The trained and studied brewer – born in Hildburghausen, Germany, in 1976 – began his professional career with an apprenticeship as a brewer and maltster at the Kulmbacher Brauerei AktienGesell­schaft. He graduated from Technical University of Berlin (TU Berlin) with an engineering degree in biotechnology, specializing in brewing. In 2003, he moved back to Thurin­g ia, where he led the business of Schlossbrauerei Schwarzbach as operations manager until 2011.

In 2012, Biering returned to Berlin, where he made a name for himself as a research assistant, lecturer and consultant, especially in the international environment of the

VLB Berlin. Since 2019, he has been Deputy Head of VLB Research Institute for Beer and Beverage Production (FIBGP). In February 2021, he took over the operational management of the institute, which also includes personnel management and budget responsibility.

The overall responsibility for the research institute has been taken over

by VLB Managing Director Dr. Josef Fontaine on an interim basis. “There have been some personnel changes at VLB in the past few months, to which we reacted at short notice.

With Jan Biering, we have been able to win a competent and committed employee from our staff to manage the operational business of FIBGP. Before we make further personnel decisions, we want to wait and see how the pandemic situation will develop in the upcoming months,” said Fontaine.

Dr. Roland Pahl left VLB area of responsibility was the VLB Testing Laboratory for Packaging, where all types of packaging products for the brewing and beverage industry have been tested since 1972. In addition, teaching activities were a particular focus of his work.

For many years, he lectured at the TU Berlin. In addition, he passed on his extensive expertise in various course formats of VLB, for example in the Certified Brewmaster Course or the German Master Course for Brewers. Dr. Roland Pahl took over the position of Beer Market Manager at Pall Corporation. “Pall's offer is an excellent opportunity for my professional development,” says Pahl.

“After many years at VLB, it was time for me to move on.”

“We very much regret Dr. Pahl's decision, but we are pleased that

Dr. Roland Pahl left VLB at his own request and took over a Ma­ nager position at Pall Corporation

(oh) Dr. Roland Pahl, a trained and studied brewer, had begun his professional career at VLB as a research assistant in 2002. After various management functions, he had been responsible for the Research Institute for Beer and Beverage Production (FIBGP) since 2014. Under his direction, FIBGP has successfully established itself as a research centre and service provider for the national and international brewing and beverage sector. Part of Pahl‘s

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Brauerei Forum International – May 2021

he will still be part of the brewing industry in his new position,” commented Dr. Josef Fontaine and Gerhard Andreas Schreiber. The two VLB Managing Directors thanked Dr. Roland Pahl for his dedicated work.

Photo: ew

The former Head of the VLB Research Institute for Beer and Beverage Production (FIBGP), Dr. Roland Pahl, left VLB at the end of January at his own request. He joined Pall Corporation, a global specialist in filtration, separation and processing.

Ulrich Brendel new member of VLB’s Administrative Board

(oh) Ulrich Brendel began his professional career at Warsteiner Brewery as a production engineer in 1992. In 2002, he was promoted to Technical Director and in 2007 he took over full responsibility for operations at the headquarters in Warstein. In July 2020, Brendel was appointed Managing Director Technology of Warsteiner Group with seven brewery locations – replacing Peter Himmelsbach, who retired at the end of June 2020.

Ulrich Brendel has had a long collaboration with VLB Berlin. He has been an active member of the Committee for Logistics of the Business Management Committee (BWA) of VLB Berlin

for around two decades, to which he gave important impetus as Chairman from 2007 to 2020.

Warsteiner Brewery (Haus Cramer) is one of the longest standing member companies of VLB and has been represented there on the Administrative Board for decades, most recently by Peter Himmelsbach. After Himmelsbach's retirement from active working life, the General Assembly unanimously accepted the proposal to elect his successor Ulrich Brendel to the VLB Administrative Board.

“I am pleased about this trust and gladly take on this honorary position,” said Ulrich Brendel after the election, which was carried out online due to the Covid-19 pandemic.

The Administrative Board decides on all fundamental matters affecting the VLB and is thus one of the three steering bodies of the VLB alongside the general assembly and the management. It is elected by the General

Assembly for a period of four years and currently has nine members.

Photo: Warsteiner

On 7 December 2020, the VLB General Assembly unanimously elected the Technical Director of Warsteiner Group, Ulrich Brendel, to the Administrative Board. In this role, he is replacing Peter Himmelsbach, who retired in June 2020.

Ulrich Brendel, Warsteiner Brauerei

Brian Gibson new Head of TU Department for Brewing and Beverage Technology

(BF) Before joining TU Berlin as the VLB-endowed Chair of Brewing and Beverage Technology, Brian Gibson was employed as a Principal Scientist at VTT Technical Research Centre of Finland, Ltd, where he was responsible for research and industry brewing projects, and generally directing the brewing research activities. He also holds a Docent position at University of Helsinki.

His main research focus is brewing yeast biology and its impact on fermentation and beer quality. Topics of interest include improvement of yeast performance through hy-

bridization or adaptive evolution, as well as optimization of process conditions. Underlying mechanisms (genetic, molecular, physiological) that govern yeast performance are a particular interest. A number of innovations resulting from the research have been applied industrially.

Brian, in addition to working on beer, has carried out research on a range of fermentation systems including wine, cider, kombucha, and sourdough bread. He has published 60 peer-reviewed articles on topics related to brewing, and has successfully supervised multiple PhD, MSc, and BSc-level research projects. He was awarded his PhD from UCD, Dublin, Ireland in 2004, after which he carried out research at Oxford Brookes University and University of Nottingham, before moving to VTT. At TU Berlin, Brian will oversee the updating of Brewing and Beverage Technology course material, estab-

lish a well-equipped laboratory for brewing yeast and fermentation research, and will promote the university as an attractive research partner for the brewing and beverage industry.

VLB Managing Director Dr. Josef Fontaine commented: “We are very pleased that the Chair of Brewing and Beverage Technology at TU Berlin has been newly appointed by an internationally recognized brewery scientist and look forward to a constructive collaboration with Dr. Brian Gibson.”

The universit y professorship of the Technical University of Berlin for the field of brewing and beverage technology is a foundation professorship, which is co-financed by the Research & Teaching Institute for Brewing in Berlin Professor Dr. Brian Gibson (VLB) e.V.

Brauerei Forum International – May 2021

Photo: TU Berlin/Christian Kielmann

At the beginning of the winter semester 2020/2021, Dr. Brian Gibson accepted the appointment of the Technical University of Berlin as the new Professor and Head of the Chair of Brewing and Beverage Technology. He succeeds Professor Frank-Jürgen Methner, who headed the department from 2005 to 2019.

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VLB INSIDE

 VLB NEWS

Martin Orzinski supports VLB Berlin in the area of beverage packaging Photo: private

Dr. Martin Orzins­ ki will consult VLB Berlin in matters relating to bever­ age packaging

Since 1 May, Dr. Martin Orzinski supports VLB Berlin on the strategic development of its activities in the field of beverage packaging. The doctor in brewing engineering and soft drink specialist changed from VLB Berlin to Coca-Cola Erfrischungsgetränke in 2007. In 2010, he moved to Australia and joined Coca-Cola Amatil. Most recently (2018–2020), he was Director Operations in the Executive Team and in charge of manufacturing, planning, quality and engineering of the group’s five Australian production sites. (oh) Packaging is and will remain a strategic success factor – espe-

cially for beer and beverages. In addition to functional requirements, it must meet legal requirements, publically focused in regards to its sustainability and, last but not least, it is a marketing instrument which plays a decisive role for consumers purchase decisions of consumer goods.

VLB (Research & Teaching Institute for Brewing in Berlin) has been active in the field of beverage packaging for many decades and, with its Testing Laboratory for Packaging, for almost 50 years has been offering specialized tests for many types of packaging and packaging aids. Furthermore, VLB can look back on many years of experience in standardization, research and development. In order to further expand these activities, a strategic alliance with Dr. Martin Orzinski has been agreed. He supports VLB

from his residence in Australia as a freelancing consultant.

This new collaboration comprises two major fields of activity: On the one hand, Orzinski will be involved in the preparation and implementation of the International VLB Packaging Conference (VPC). This event will take place as an online event from 5 to 7 October 2021 on VLB’s Virtual Campus. On the other hand, he will support VLB’s packaging growth ambitions with focus on sustainability, international trends and practice-oriented research.

“We are delighted that we were able to win Martin Orzinski, a former VLB student and research associate with a great international expertise, for us again. We are sure that this will be an enrichment for all stakeholders,” says VLB Managing Director Dr. Josef Fontaine.

BarthHaas Grants 2020 – Researchers in Munich and Berlin receive awards

Awarded with BarthHaas Grant 2020: Dr. Nils Rettberg is Head of the VLB Research Institute for Beer and Beverage Analysis

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so far: “Since 2007, we have been awarding grants annually to trendsetting research projects on hops

(F.) 10 000 € each will go to researchers at the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) and – together with the company BANKE process solutions – at the Weihenstephan Research Center.

At the virtual award ceremony, Stephan Barth, managing partner of BarthHaas, together with Thomas Raiser, head of sales at BarthHaas, expressed great satisfaction with the results of the BarthHaas Grants Brauerei Forum International – May 2021

Photo: ew

Are there ways to facilitate the product development of new, hop-intensive beers? How can dry hopping be optimized without causing undesirable changes in the hop aroma or flavor of the beer? Work on these two topics has now been awarded the BarthHaas Grants 2020.

– and the results have always been fascinating.”

In the case of the award winner Dr. Nils Rettberg from the Research Institute for Beer and Beverage Analysis (FIBGA) at VLB, the focus is on combining sensory analysis with chromatographic analysis. The substances that are decisive for certain areas of sensory analysis are being investigated.

The other award winners are conducting research at the Weihenstephan Research Center. Under the direction of Dr. Martin Zarnkow and Prof. Fritz Jacob, a newly developed and optimized cold hopping process is being compared with a conventional dynamic cold hopping process. The focus is on sensor technology and analytically determined leading components.

RESEARCH & DEVELOPMENT

VLB Berlin

The Technical Scientific Committee met online The Technical Scientific Committee (TWA/TSC) is an important link between the VLB and its members. Founded in 1903, this body usually meets twice a year. On 5 March, the meeting of the five specialist committees was held for the second time as an online meeting due to pandemic.

(oh) The Technical Scientific Committee (TWA/TSC) of the VLB looks back on almost 120 years of existence. Launched by its predecessors in 1903, the structure of the Committee has been repeatedly adapted to the needs of practice – most recently in 2010. His primary task is to develop practical, futureoriented topics from the brewing, malt and beverage industries with scientific support from the VLB. The TSC thus forms an active link between universities, the VLB and the brewing, beverage and malt industries as well as their suppliers.

The members of the TSC are executives from national and international breweries or brewing groups, malthouses, manufacturers of soft drinks, universities, industry associations and the supplier industry.

Membership of the VLB is a prere­ quisite for admission to the TSC. The TSC membership is a personal

one, cannot be delegated and ends at the latest when one leaves active service. In addition, it is possible to appoint personalities from associations and other scientific institutions as members of the TSC. According to the statutes, the number of members is limited to 150.

Since March 2019, Dr. Stefan Kreisz, Erdinger Weißbräu, and Peter Pesch­ mann, Brewery C. & A .

Veltins, have been chairmen of the TSC. This body is currently structured in five thematically delimited specialist committees.

The regular committee meeting on 5 March was held as an online meeting at the VLB Virtual Campus.

Nearly 140 members and guests attended the meeting. There were the following new admissions to the below specialist committees:

Chairman: Thomas Faber (Erdinger Weissbräu) / Vice-Chairman: Tho­ mas Lauer (Bitburger Brauerei).

New admissions: Elmar Barlet (Carlsberg Group), Dr. Thomas Jahnen (Heuft Systemtechnik)  Quality Assurance and Analytical Technology Chairman: Frank Homann (Warsteiner Brauerei) / Vice-Chairwo­ man: Dr. Annika Lagemann (Bitburger Brauerei) – new election.

New admission: Dr. Andreas Ludwig (Krombacher Brauerei)  Environment, Resource Management and Safety at Work Chairman: Werner Sauer (Privatbrauerei Sauer & Hartwig) / Vice-Chairman: Bernd Franzmann (Karlsberg Brauerei).

New admission: Johannes Eichert (Krombacher Brauerei) At the final meeting, TSC Chairman Dr. Stefan Kreisz congratulated the new committee colleagues and thanked the retiring members for their support. The next TSC meeting is scheduled to take place on Monday, 25 October 2021. The location or type of meeting (if personal or online) will be decided depending on the further developments of the pandemic.

Online meetings – now a familiar image for the most of us.

Above, the TWA chair discussion; below, a look at the final meeting

Brauerei Forum International – May 2021

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 Raw Materials, Malting, and Hop Processing Chairman: Dr. Christian Müller (IREKS) / Vice-Chairman: Darko Zimmer (Stuttgarter Hofbräu) New admission: Berthold Klee (Bühler)  Production and Brewing Technology Chairman: Michael Jakob (Carlsberg Group) / Vice-Chairman: Dr. Roland Pahl (Pall) – new election.

New admissions: Louis de Jager (Molson Coors), Christian Zimmer (Krombacher Brauerei), Dr. Mark Schneeberger (GEA Brewery Systems), Prof. Dr. Brian Gibson (TU Berlin)  Filling, Packaging and Business Technology

RESEARCH & DEVELOPMENT

 VLB IN-HOUSE

The Department for Water Quality, Management and Technology (WMT) offers all-round service for water In 2015, the Department for Water Quality, Management and Technology (WMT) was integrated into the new VLB Research Institute for Biotechnology and Water (FIBW), which has been under the direction of Dr. Martin Senz since November 2020. Five staff take water samples, quantify, conduct analysis, advise, research, and do much more besides.

The tasks are manifold – after all, “Water is much more than just H2O,” as Dr. Alfons Ahrens and Stefan Reimann will tell in this interview. The Head of the Department and the Laboratory Manager explain why the water division needs to be strengthened further, and what makes it an indispensable component of the services VLB offers.

 What are the core tasks of the Water Quality, Management and Technology Department?

Ahrens: Our day-to-day work focuses on the analysis of drinking water, process water and wastewater, and also on operational consulting and research. In addition to this, some staff members are active in teaching and on various industry committees.  What are the focal points for your contract analysis?

Ahrens: One of our focal points is chemical-physical drinking water testing in accordance with the German Drinking Water Ordinance (officially named TrinkwV) based on the European Drinking Water Directive 98/83/EC. This involves testing the water for nitrate and heavy metal contamination, for example. In addition to this, we also conduct brewing and process water analyses for the beverage industry.

On top of that, we are responsible for chemical-physical and sensory testing within the framework of the German Agricultural Society’s quality test for mineral, spring and table water. For this test, I act as an authorized German Agricultural Society (DLG) testing agent.

Reimann: Drinking water is the raw material that serves as the basis for beverage production. Water-related technological issues are also important in this context. How does

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the water quality affect the final product? How does it impact the manufacturing process? Generally speaking, what we’re really looking at here is usually the ion composition and the ingredients.

Water is much more than just H2O. On a global scale, water is the universal solvent. Geographical, geological and climate conditions – and anthropogenic factors as well – all influence the composition of the constituents, and consequently the quality of any water at the point of abstraction. Is it surface water or groundwater? Was the water already treated to be of drinking water quality? All of this makes a difference. And our focus covers all of it: we analyze and quantify the water and present our assessment and recommendation to the brewing and beverage industry. This tells them whether it is suitable for the intended application and, if not, how it needs to be treated before it can be used.  The WMT also conducts inhibition and degradation tests – what is the aim of these tests?

Ahrens: Inhibition tests are designed to simulate biological sewage treatment plants – in small vessels in a laboratory setting. We add substances that could cause problems in biological wastewater treatment during operation. These are often substances from the cleaning and disinfectant sector, or

Brauerei Forum International – May 2021

glues for labels. Within the scope of the inhibition tests, we determine whether small-scale inhibition is present and, accordingly, whether the operating materials could be dangerous for the biological sewage treatment plant. Degradability tests are concerned with biodegradability. There are some substances which are still difficult to degrade, even though they’re not inhibitory.

The two issues are usually inseparable. The results of these tests can be valuable decision-making aids for plants that are looking to change their operating materials, which is usually an economically motivated decision.  Around two years ago, VLB Berlin’s sampling and analysis of service water from evaporative cooling systems, cooling towers and wet separators were successfully accredited in accordance with the 42nd German Federal Immission Control Ordinance (officially named 42. BImSchV) and VDI 2047 (Directive published by the Association of German Engineers). What does this service mean for VLB’s customers?

Reimann: Drinking water and wastewater are subject to strict legal regulations, and the sampling and analysis of them go hand in hand. This means that everything we process as part of the legally regulated contract analysis, be it drinking water or wastewater, ser-

 How do your research and service activities feed into each other?

Ahrens: We can use the results of our research to expand the range of analyses we offer. We also benefit from our research in our consultations, as provides us with new findings that might be relevant to draw on. Research content enriches our lectures and plays a major role in the courses and further training we offer for brewers and distillers, and in the workshops that VLB runs for companies and corporations. We always want our teaching to be up to date with the latest research.

Photos: ew

vice water from evaporative cooling systems or wet separators, needs to be sampled in accordance with the relevant certification. This is the key difference between this service and other areas of VLB’s accredited laboratory work. Here at WMT, the samples we analyze in accordance with the legal requirements need to be taken by ourselves. With the accreditation for the sampling and analysis of service water from evaporative cooling systems, cooling towers and wet separators, WMT and BEAM have further expanded their range of services in the field of water analysis. Our customers can have the entire spectrum of the water they produce analyzed with regard to specific issues.

Ahrens: Whenever we make a report in accordance with the German Drinking Water Ordinance or the 42nd German Federal Immission Control Ordinance, we need to use samples we have taken ourselves.

But when a brewery from abroad sends us samples with a drinking water reference, for example, we prepare an “unofficial” test report – a VLB analysis report based solely on our WMT expertise.  Which standards and regulations is the WMT laboratory accredited by?

Ahrens: Our lab is accredited in accordance with DIN EN ISO/IEC 17015:2018. In the field of drinking water sampling and analysis, we are an approved drinking water testing laboratory in accordance with Section 15 of the German Drinking Water Ordinance. In the field of sampling and microbiological test-

ing of service water from evaporative cooling systems, Section 3 of the 42nd German Federal Immission Control Ordinance acts as the basis for our accreditation. We are also an approved wastewater investigation body in accordance with Section 6 of the Discharger Ordinance (officially named IndV) for the State of Berlin.  At the start of our interview, you mentioned research as one of your fields of activity. What is WMT researching right now? What is the time frame for such a project?

Ahrens: We are currently conducting research and evaluating research results in several projects: Evaluation of the cleaning effect of stacking lye (INNO-KOM_MF), Recycling of wastewater and partial wastewater flows (INNO-KOM_MF), and Ensuring the hygienic status of cooling water in evaporative cooling systems (INNO-KOM_MF). We are also investigating the correlation between COD and TOC values in brewery wastewater on behalf of the German Brewing Industry’s Science Fund (Wissenschaftsförde­ rung der Deutschen Brauwirtschaft e.V. – WiFö).

In the ion chro­ matograph the anions in the water is quan­ tified

 Who are WMT’s customers?

Ahrens: We have two main groups of customers. On the one hand, we have our private and public-sector customers, such as property management companies, providers of daycare centers, hospitals, companies in the catering industry, and allotment garden associations. On the other hand, of course, we also cater to companies in the beverage industry and their suppliers. As a result, we serve a wide range of customers.  How many people work in the WMT department?

Ahrens: A total of five people are employed in the department. We have a lab assistant, a biological, chemical and technical assistant, and an engineer for environmental process engineering who carry out both our sampling and our chemical-physical laboratory analyses for drinking water, wastewater and evaporative cooling systems, and who are also responsible for the implementation of quality assur-

The TOC analyzer determines the carbon content in the water

Reimann: Research projects supported by EuroNorm (INNO-KOM), the AiF or the DBU usually run for two years. The WiFö project ran for one year.  Do you have any plans for further research projects?

Ahrens: Yes, for example we’re planning one on the topic of how climate change is impacting the quality of raw water.

Brauerei Forum International – May 2021

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RESEARCH & DEVELOPMENT

Surface tension measurement in the tensiometer

ance measures. Our environmental process engineer is also entrusted with special analyses, such as the measurement of organic carbon (TOC) and ion exchange chromatography (IC), as well as more complex analyses that involve extensive sample preparation. Both he and our biological, chemical and technical assistant are also involved in research projects. I’m in charge of the department as a whole, and Stefan Reimann manages the laboratory.

Together, we are responsible for the research conducted in WMT.

erages.” On top of that, I also teach on several of VLB’s own courses, including the Brewmaster Course in German, the Certified Brewmaster Course in English, and our courses for distillers. Stefan Reimann represents the WMT at more compact VLB events, such as the Craft Brewing in Practice course and our online courses – both those we are currently running and others we have planned for the future. Both of us are also regular speakers at national and international VLB conferences.

 What are your responsibilities, Mr. Reimann?

Reimann: I’ve got two different hats here: I spend half my time working as a WMT research assistant, which means I am responsible for every aspect of research projects from their launch to the acquisition and the implementation of their content. The rest of my time I spend coordinating the processes in our accredited laboratory. This is something I’ve been doing for around 18 months, and it requires me to work very closely with my colleagues.

 The WMT department was integrated into the new VLB Research Institute for Biotechnology and Water (FIBW) when it was founded almost six years ago, alongside the Bioprocess Engineering and Applied Microbiology (BEAM) department and the Biological Laboratory (BL). Is there any crossover between WMT’s work and that of BEAM and BL? Ahrens: WMT specializes in the investigation of chemical-physical parameters in water. Apart from the biodegradability and inhibition tests in wastewater we mentioned earlier, BEAM is in charge of all VLB’s accredited microbiological analysis of drinking and mineral waters. BL conducts general microbiological tests in beverages.

 Which industry bodies do WMT staff sit on?

Ahrens: Stefan Reimann and I are members of VLB’s Technical and Scientific Committee. Stefan Reimann sits on the Technical Committee for Filling, Packaging and Operating Technology, and I sit on the Technical Committee for the Environment, Resource Management and Occupational Safety.

I am also a member of the German Brewers’ Association’s Environmental Committee and the technical

committee IG-2: Industry-specific Industrial Wastewater and Waste, which belongs to the German Association for Water, Wastewater and Waste (DWA). On IG-2, I am currently involved in a working group for "Water Treatment and Cooling Systems.” I am also Chairman of the DLG Commission for Mineral, Spring and Table Water and, as already mentioned, an authorized DLG testing agent for the annual DLG quality test in this field.  You also hold a teaching position, is that right?

Ahrens: Yes, at the TU Berlin. I give one lecture per semester for students on the Brewing and Beverage Technology and Food Technology (MSc) program. In the summer semester I talk about “Water treatment and waste water treatment,” and in the winter semester the lecture is on “Non-alcoholic bev-

A normal working day in the water lab: Stefan Reimann prepares water analyses

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Brauerei Forum International – May 2021

 Are there any synergy effects?

Ahrens: Absolutely. In contract analysis, the structural merger has made it a lot easier for us to coordinate our workflows. This is also something you can see when it comes to processing our research projects.

Reimann: We had already conducted joint projects in the past, including one sponsored by the AiF. Here at WMT, the main question we were interested in was whether chlorine-based disinfection media have a damaging effect on materials after being mixed to application concentrations using different water qualities, and what requirements can be derived from this for their application. However, the original objective of the application of these media should not be neglected – how the disinfection medium behaves towards selected microorganisms under certain application conditions. BEAM conducted a series of effectiveness

NEW

tests in order to investigate this question. Conversely, in another project, BEAM was researching the use of ionized air for the disinfection of cooling water. We handled one work package for this project, which involved us investigating byproduct formation in the water in question. Obviously, there are synergies in the research conducted by the different departments, because each of us uses our joint expertise together to make sure that we answer every question as comprehensively as possible.  Has the Covid crisis brought with it new risks for the beverage industry in terms of water and wastewater?

Ahrens: We now know that higher viral loads can be detected early in household wastewater and public sewers, even before a Covid-19 outbreak becomes apparent, for example. As such, this can be used as an early warning system for a possible increase in the number of infections.

With this in mind, I imagine an increased viral load could also occur at open wastewater treatment plants in the beverage industry, where the effects of mixing and/or aeration aggregates lead to air contact and spraying of wastewater in a very general sense. Contact with the air means that aerosols containing viruses could form in these situations, and

these would be potentially dangerous if inhaled. In terms of occupational safety, this would mean that companies with open wastewater systems should take preventive measures to protect any employees who regularly work on or in the immediate vicinity of such systems.  What are your hopes for the future of the WMT department?

Ahrens: I would like to see the water division continue to be valued as an indispensable component of the services VLB offers, and strengthened further.

Eva Wiesgrill

Contact.

Department for Water Quality, Management and Technology (WMT) Dr. Alfons Ahrens ahrens@vlb-berlin.org

SafSour LB 1 ™

A KETTLE SOURING BACTERIA THAT RESPECTS THE SUBSEQUENT YEAST FLAVOR EXPRESSION

This heterofermentative lactic acid bacteria has been specifically selected for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it for Gose, Berliner Weisse or any balanced sour beers.

These vials are waiting to be filled Brauerei Forum International – May 2021

11

TRAINING & EVENTS

 VLB EVENTS

VLB Craft Brewing Conference Online – Afterthought After the successful launch of its series of virtual events last December, the VLB International Craft Brewing Conference Online (ICBO) was another step into the world of digitalization. The conference was attended by 210 craft brewing experts from 40 nations. The online event took place at the VLB Virtual Campus, an exclusive online platform for exchange of information, education and networking.

left: Live in the VLB studio: Kurt Mar­ shall and Gayatri Mehta (both VLB Berlin) are talking about Berliner Weisse right: "Add more hops!"

Chris Bergthold (VLB) in discus­ sion with John Paul Maye (Hop­ steiner)

(oh) With the 1st International Craft Brewing Conference, the VLB successfully continued its new series of virtual events at the end of April. The English program was addressed at craft brewers from all over the world. 23 lectures were offered, which were presented and discussed live in the course of three days. Access to the event platform was open for a total of 10 days, so that the participants could view all the presentations and the extensive additional content afterwards.

The Opening Key Note was presented by Catherine Krol, research analyst at the market research company Euromonitor International.

The focus of her presentation was on the development of craft beer in the Americas. The craft beer industry, which has recently been booming in many countries in North and South America, has suffered heavily from the Covid-19 pandemic. Most of the small, independent brewers are particularly dependent on the

catering and event business (ontrade). Only the few larger ones have sales channels into the offtrade (e.g. retail, grocery, shops).

Therefore, the corona-related significant slump in the on-trade business cannot be compensated for in many breweries.

ICBO Gold Sponsors:

Another development in the pandemic is an increasing reluctance among consumers in times of great uncertainty. According to Euromonitor, this particularly affects the

Photos & screenshots: oh

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Brauerei Forum International – May 2021

expensive imported and premium lager beers. Mainstream brands and low-priced beers were much more robust here. Overall, the competitive pressure and price war in the craft beer industry has increased.

According to the latest statistics from the US Brewers' Association (BA), the number of closed craft breweries has increased continuously. Nevertheless, there were also notable mergers and acquisitions. Some players took the opportunity to expand in this market segment.

Despite all problems, Catherine Krol also sees some new opportunities for the craft brewing industry: • Sales in e-commerce have increased significantly: This development will continue even after the pandemic. This also created new sales channels for beer and beverages. The acceptance of additional offers such as online tastings, beer subscriptions, growler refills for home consumption has

MALT MATTERS Well deserved – the final beer in the closing session: Host Roberto Biurrun chatting with participants also increased significantly.

Additional business can be generated here.

• Increased sales through retailers: This is a challenge, especially for small brewers, as the products have to be filled and packaged in accordance with the retail trade. The margins in retail are also lower. In return, however, there is the opportunity to stabilize the sales and to make themselves less dependent on gastronomy sales.

• Sustainability is becoming an increasingly important factor in purchasing deci-

sions: Craft brewers should use this consumer trend, which is becoming more and more significant especially for premium products, to position themselves accordingly, e.g. through carbon neutral beers, gender equality in production, taking care of the ethical and natural zeitgeist. “Develop a sustainable narrative for your business!” Catherine Krol recommended.

• Non-alcoholic and low-alcohol beers / drinks are becoming increasingly popular: A very interesting niche that offers additional market opportunities. Here, craft brewers can create new taste experiences with their products that would generate great consumer interest.

Brewing technology, filling and more…

Technological issues were discussed in the further course of the program. The raw materials session dealt with the various possible uses of hops and hop products and the use of special malts in the production of nonalcoholic beers. A craft malting system was presented in the technology session. In addition, the advantages of automation and various aspects and possibilities of fermentation were discussed. News about filling in cans and one-

way kegs as well as a consideration of the logistics chain for beer were the topics of the filling session.

Berliner Weisse, haze-stable beers and herbal beer production were the subjects of the 4 th session. And finally, Rodolfo Rebelo (Malteria Blumenau), Berny Silberwasser (Alta Fermentación) and Martin Dickie (Brewdog) gave exciting insights into their activities and findings in the field of craft malting and brewing.

The VLB Craft Brewers Conference was accompanied by a virtual trade exhibition in which numerous suppliers and media partners presented their products and services. In addition, there were opportunities for networking in text chat and in the video chat room throughout the course of the event.

More than 200 participants commented very positively: “Great conference, awesome panel of speakers!”, “Great event!! Congratulations!!”, “Congratulations to this wellorganized event. Please offer such online events, also for the time after Covid-19!”, “I really enjoyed the time!”.

In the closing session, event manager Roberto Biurrun was also very satisfied: “I'm looking forward to see you all on one of our next virtual events!”

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Brauerei Forum International – May 2021

13

TRAINING & EVENTS

The 2nd Research Colloquium presents VLB research projects – for the 1st time ever online VLB’s 1st online annual kick-off event, which was held from 26 to 28 January, was hosted at the VLB Virtual Campus. The 2nd VLB Research Colloquium was on the agenda, alongside brewing technology and beverage logistics.

In follow-up to the German-language conferences that were canceled in 2020, the speakers got the possibility to present their research.

Dr. Alfons Ahrens, VLB Research Institute for Biotechnology and Water, talked on legionella in cooling water

(ew) VLB’s Managing Director and Research Coordinator Gerhard Andreas Schreiber welcomed all those attending the annual conference to the inaugural online colloquium. Since 2012, he has devoted his full attention to expanding VLB’s research capabilities. “The VLB has a total staff of 135, of which 88 work on the research side. Our research is carried out in close partnership with the Technical University of Berlin, with funding provided on a per project basis by industrial partners as well as German and international funding bodies,” reported Schreiber. VLB primarily concentrates on applied research, with a much smaller focus on basic research.

The idea for new projects often comes from internal staff, be that as an offshoot of employees’ consulting activities or from discussions with customers. “Along with that, companies often come to us with questions they need help answering,” Schreiber went on to report in his presentation. In step one, the idea is evaluated to determine if it is original and marketable. Time plans are then drawn up, partnerships are initiated, and funding applications are sent to project sponsors. “Once the research project is completed, the transfer of knowledge begins.

VLB is in an excellent position to facilitate this thanks to our extensive network,” Schreiber explains.

One of the prime methods used to transfer knowledge is through training and education. “We convey information at our courses and at conferences.” Knowledge is also transferred as a service to custom-

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Brauerei Forum International – May 2021

VLB Managing Director and Research Coor­ dinator Gerhard Andreas Schreiber explaining the central role of research at VLB

ers, like, for example, packaging and sensory testing. Information on current projects was provided at presentations held during the VLB Research Colloquium.

Dr. Alfons Ahrens, VLB Research Institute for Biotechnology and Water (FIBW), touched on the topic of water in his presentation on the research project Legionella in the Cooling Water of Evaporative

Cooling Systems. Eight breweries provided VLB with real samples.

The aim of the project was to develop a methodology to identify, based on the individual operating parameters of an (open) evaporative cooling system, including the quality of the cooling water used, the specific factors required in each case for the sampling and testing procedure as well as the specific method used to ensure the sys-

tem runs hygienically. (INNO-KOM 49MF180049, 1 September 2018 to 31 August 2020) Laura Knoke, VLB Research Institute for Beer and Beverage Analysis, discussed the topic of analytics.

In her lecture, Knoke reported on the goal of developing an analy­ tics platform for comprehensive and effective characterization of value-adding beverage flavoring agents. The aim of the platform is to provide effective support in a wide range of technological issues that arise, for example, during product development when making changes to processes or in the case of unexpected off-flavors. The research focused on establishing a new type of instrumental analytics and combining this with sensory product testing to create a useful service. Real samples were used to verify and validate the effectiveness of the overall methodology.

(INNO-KOM 49MF180110, 1 January 2019 to 30 June 2020) In his presentation Use of PEF Technology in the Brewery’s Yeast Management, Florian Schrickel from the VLB Research Institute for Beer and Beverage Production (FIBGP) discussed a research project focused on brewing technology. The aim of the research project was to investigate possible effects of pulsed electric fields (PEFs) of varying intensity on yeast population during yeast propagation and beer wort fermentation and to study any potential impact this may have on beer quality. The reversible formation of pores in the cell membrane of microorganisms was investigated as one such effect.

Under this approach, the aforemen-

Photo: oh

tioned poration would allow for the accelerated transport of substances through the membrane, which could result in faster substrate metabolism or accelerated metabolism in general. (INNOKOM 49VF150042, 1 February 2017 to 31 May 2019) The presentation given by Dr. Roland Pahl also focused on brewing technology. The former Head of the VLB Research Institute for Beer and Beverage Production reported on the ongoing research project Vegan Wet Glue Labelling System. The aim of the project is to develop an alternative to casein glue in the wet glue labelling of bottled beverages. Regardless of the disadvantages that come with casein (including rising prices, inconsistent quality, non-vegan), the alternative should still be natural and harmonize with established bottle cleaning systems.

Since the research project is still ongoing and in order not to reveal further details of the project, Dr. Pahl was unavailable for a Q&A Zoom session at the end of his video presentation. (INNO-KOM 49MF190081, 1 January 2019 to 30 September 2021) Dr. Martin Senz, Head of the VLB Research Institute for Biotechnology and Water (FIBW), focused on the topic of microbiology in his lecture Impact of Maillard Reaction Products on the Properties of Lactic Acid Bacteria. The now-completed research project centered on the targeted influencing of the

stability of rod-shaped bacteria (bacillus). The research focused on investigating the extent to which the growth properties of bacterial cultures, in particular lactic acid bacteria, can be positively influenced in the lasting manner by means of targeted growth media processing and/or formation. One of the primary ways to influence the growth properties was based on the preparation and use of culture media containing Maillard reaction products, which can positively influence the growth properties, including the cell concentration and cell morphology, of the cultures.

(INNO-KOM 49VF150026, 1 March 2016 to 31 August 2018)

On air: Florian Schrickel, VLB Research Institute for Beer and Beve­ rage Production (FIBGP), in the VLB studio Below: Dr. Martin Senz, Head of the VLB Research Institute for Biotechnology and Water (FIBW), reported on the targeted influen­ cing of rodshaped bacteria

The final presentation in the VLB Research Colloquium session brought the second day of VLB’s three-day annual kick-off event to an end. After a short Q&A session, Gerhard Andreas Schreiber said a few words to those attending the conference to close out the event.

At this time, he made the following appeal: “We are constantly on the lookout for new projects and partners who are keen to get involved in our research work.”

Laura Knoke from the VLB Research Institute for Beer and Beverage Analysis (FIBGA) reported on the development of an analytics platform

Brauerei Forum International – May 2021

15

TRAINING & EVENTS

Check your expert knowledge!

How good is your expert knowledge when it comes to beer brewing? Whether craftsmanship or extensive expertise in the field of microbiology and raw materials: A brewer needs the knowledge and overview of the manufacturing process. Therefore, the questions cover a broad range of facts which a professional brewer should be familiar with.

1. In order to convert the α-acids from the hops into the bitter tasting iso-α-acids, you need a) high temperatures b) low temperatures c) a pH below 4.5 d) a surplus of zinc in the wort

Photo: VLB Berlin/FIBW

2. When do we talk about dry hopping? When adding hops a) into the first wort b) during wort boiling c) into the whirlpool d) in the storage tank 3. Which hop component is not relevant for brewing purposes? a) Bitter acids b) Hop oils c) Lupulin d) Cellulose 4. Which important enzyme is not available in the raw barley kernel and is formed during the malting process? a) α-amylase b) Peptidases c) Exo-beta-glucanase d) β-amylase 5. Which is the optimal pH of the mash with regards to the enzyme activity? a) 4.2 – 4.5 b) 4.6 – 4.8 c) 5.4 – 5.6 d) 7.0 – 8.0 6. How do yeast cells multiply? a) By mating b) By cell division c) By cell budding d) By sporulation 7. During fermentation a couple of by-products are produced by the yeast. Which of the following substances are no fermentation by-products? a) Aldehyde b) Leucin c) Ester d) Vicinale diketones

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Brauerei Forum International – May 2021

8. What is the definition of a Pasteurization Unit? a) Keeping a temperature of 100 °C for 100 seconds b) Keeping a temperature of 1 °C for 60 seconds c) Keeping a temperature of 100 °C for 1 hour d) Keeping a temperature of 60 °C for 60 seconds 9. Diacetyl is formed a) during wort boiling b) during fermentation c) at the end of the mashing process d) by contamination by acetic acid bacteria 10. What is the major effect of beer stabilization by means of Polyvinylpolypyrrolidon (PVPP)? a) The yeast cells are removed b) The proteins are removed c) The tannins are removed by adsortion d) The tannins are removed by chemical

degradation 11. Dimethyl sulphide (DMS) is undesirable in wort because a) it reduces the hop yield b) it causes an off-flavour (boiled vegetables) c) it reduces the fermenting power of the yeast d) it has a negative impact on the coagulable nitrogen 12. Which component contributes to the typical flavour of a Bavarian style wheat beer? a) Diacetyl b) Buntandiol c) 4-vinyl guaiacol f) Ethanol

Answers 1. a) α-acids (also called humulones) are the most important hop compounds for the bittering of beer. They are initially insoluble in water and are isomerized (chemically converted) at the high temperatures during the wort boiling.

They are transformed into soluble iso-α-acids which contributes to the bitterness in the finished beer.

2. d)

Dry hopping means adding hops after cast-out. The basic idea is that the volatile additional hop oils cannot be driven out any more, so they can considerably influence the aroma of the beer. Adding the hops at the end of the fermentation or in the storage tank is the best and commonly used method. This is where the contact time is the longest and dissolution of the hop oils is better thanks to the alcohol that has already been formed. The method called dry hopping has been commonly used in England for 200 years.

3. d)

Lupulin is a yellow, sticky powder, which is located inside the hop cones. It contains the hop oils and bitter acids, which are essential for beer brewing.

The cellulose of the hop dry matter has no effect on the brewing process.

4. a) Amylases are starch degrading enzymes and are important for the degradation of starch to maltose during the mashing process. While β-amylase is already present in large amounts in ungerminated barley, the α-amylase is formed during the germination process in the malt house.

5. c)

Because of the three-dimensional structures of enzymes, their activity is mainly dependent from temperature and pH. By mashing within a pH range of 5.5 – 5.6, which can be regarded as the optimum pH range for both α-amylase and β-amylase, the extract content can be increased in comparison to that obtained at a higher pH value.

6. c) Yeasts normally reproduce by budding.

This is why they are also known as budding fungi. During budding, a small bubble-like protuberance from the mother cell is formed into which part of the cytoplasm as well as a daughter nucleus, formed by division, passes and a complete daughter cell is formed. In some yeast strains the mother and daughter cells separate from

one another completely.

7. b) While aldehyde, ester and vicinale diketones (diacetyl) are formed by the yeast during fermentation, leucine is an amino acid which is absorbed by the yeast cells.

8. d) Pasteurization means the killing of microorganisms in aqueous solution by heating. The exposure time required to kill the microorganisms’ falls as the tempera ture rises. But too much thermal treatment has a negative effect on the beer flavor.

This time requirement is derived from the pasteurization unit (PU). One pasteuri zation unit is a temperature period of 1 min at 60°C. 9. b) Diacetyl is a substance with an intense odor and flavor. Above the threshold value it gives beer an unclean, sweetish to revolting taste, which in high concentra tion is responsible for the aroma of butter or pop-corn. Diacetyl and its precursors are formed by the yeast at the beginning of the fermentation. Later, this diacetyl is degraded by yeast. It is therefore a key figure for the maturation of the beer.

Our recommendation: All you need to know about professional beer brewing – Textbook, 6th completely revised English edition (June 2019)

By Wolfgang Kunze and Olaf Hendel (Editor) ISBN 978-3-921690-87-1

10. c) Pure PVPP is a white powder with a melting point of 220°C and considered a technical auxiliary substance in beer production. It bonds with (adsorbs) phenolic compounds (compounds containing tannins). The PVPP tannin complex is removed from the beer by filtration. It’s a (colloidal) stabilization measure to prevent the formation of haze in the filled beer and extend its shelf life.

11. d) Dimethyl sulfide (DMS) is a volatile sulfur compound that gives beer an odor referred to as ‘cabbagey’, ‘cooked vegetable’ or ‘cooked corn’. A precursor of DMS, S-methyl methionine (DMS-P) is formed during the malting process (germination). DMS should be evaporated during the wort boiling.

12. a) 4-vinyl guaiacol (clove aroma) ist one part of the typical wheat beer aroma. It is produced by wheat beer yeast strains as fermentation by-product.

Brauerei Forum International – May 2021

17

TRAINING & EVENTS

VLB course offerings 2021/2022 Our courses meet the requirements of the German Accreditation and Admission Ordinance (AZAV) Reg. No. 004007 AZAV

In VLB's laborato­ ries students learn the practical aspects of being a brewer

Since its foundation in 1883, VLB has also been a brewing school. VLB supports the regular study programs for brewers at Technische Universität Berlin. Furthermore, it provides continuing training in the field of beer brewing and beverage technology – in German and English. Due to COVID-19 pandemic, VLB has temporarily modified some of its workshop concepts. The Certified Brewmaster Course 2022 will be another two block event. And the upcoming Craft Brewing in Practice will once more become Craft Brewing Online.

l Certified Brewmaster Course 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.

Due to the ongoing COVID-19 pandemic, the Certified Brewmaster Course 2022 once more starts with a different concept. The course will be offered in two blocks: first theory, second practice. The first part will take place as a hybrid event, i.e. all theory lectures from 10 January to approx. mid-May will be held via video conference – but students, who want to attend lectures personally at VLB Berlin, are welcome to do so. Extensive practical work in our laboratories will start midMay as a second block-event – for

this block the students will have to come to Berlin. With lectures and desktop studies in the theory block, the participants will prepare themselves for the practical work in part two. Despite the Corona concept, the Berlin brewmaster education is still focused on a comprehensive, practice-oriented knowledge transfer and on an open dialog with the lecturers. 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 for practical work guarantees an intensive and individual teaching.

Hybrid course: Location part 1 (Theory): Online at home or on-site at VLB Berlin Location part 2 (Practice): On-site at VLB Berlin, Germany Next date: 10 January – 22 July 2022 More information: www.vlb-berlin.org/en/events/ cbc2022

l Craft Brewing Online

Photo: ew

18

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. 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. Due to the Corona pandemic, the Course 2021 will be conducted as a 100 % online training.

Brauerei Forum International – May 2021

Location: Online Next date: 13 – 24 September 2021 More information: www.vlb-berlin.org/en/ craftbrewing2021

l Applied Microbiology 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. Applied Microbiology will be held as residential course.

Location: Berlin, Germany Next date: 22 – 26 November 2021 More information: www.vlb-berlin.org/en/ microbiology2021

l Brewing in a Nutshell This 2-day course covers the basics of beer brewing. It approaches the general principals of the brewing and malting processes, the raw materials as well as filling and packaging in theory. The course will soon be offered as an on-demand online course.

Location: Online on-demand Next date: Anytime throughout the year More information: www.vlb-berlin.org/en

 CERTIFIED BREWMASTER COURSE 2021

Despite hybrid learning: The group felt as "one" from day one on This year's Certified Brewmaster Course of VLB Berlin started on 11 January 2021 with 29 participants from four continents and 16 nations. The students will complete their certified Brewmaster training end of July. Premiere this year is the hybrid format of the course: Due to the pandemic situation, the theory lectures from January until May took place online and offline. Mid-May the practical part will begin. Therefore, the brewers have to travel to Berlin and study on-site.

(ew) Heike Flohr, coordinator of the Certified Brew­master Course, and Burghard Meyer, head of the international brewing courses, welcomed the 29-member group on the morning of the first day in the Singha room of the VLB Training Center. In her speech, Flohr made it clear that a successful completion of the course is not a matter of course and that cohesion is an essential element for success. “You all can only do this if we pull together,” Flohr stressed. And that's all the more important, because the course started this year in a very different way. “But I am convinced that from today on you will feel like 'one' as the LMS platform and Zoom will make it possible to create a real teaching atmosphere.” At the end, VLB Managing Director Dr. Josef Fontaine addressed the group in a video message and wished everyone a successful time.

In 2021, 29 students want to become a VLB Certified Brewmaster.

Of these 29, two attended the course on-site in Berlin from day one, five followed in due course, the remaining brewers listened to the lectures online and travelled to Berlin in May for the practical part of the training.

to the lectures online. In May, all aspiring brewers had to travel to Berlin, in order to follow the practical instructios in person. Also in May, most participants of last year's course, who had to go back to their home countries due to COVID-19 in March 2020, returned to VLB. Practical education More than 20 teachers from the individual VLB research institutes teach students in all areas relevant to the brewery – from raw material science to malt production and brewhouse technology to quality assurance, packaging and logistics.

In the study brewery and in the laboratories, the budding brewmasters practically deepen their theoretically acquired knowledge.

Burghard Meyer, who together with the VLB team designed the hybrid

curricula and made ever y effor t to make the course a success despite the circumstances, is responsible for teaching, both theoretically and practically. “Every year, it is something special for me to have you with us for the course and to meet new people from different countries and cultures,” Meyer said on day one. The last day will be 23 July.

The students will receive their certificates after a number of theoretical and practical exams. No matter, if a farewell party will take place or not, the students may at least be able to drink their own-brewed beer. Cheers!

Burghard Meyer (l.) and Heike Flohr welcomed the students of the Certified Brew­master Course 2021

Photos: ew

From January to May, five participants fol­ lowed the theory lectures on-site at VLB Berlin; the other students learned online and travelled to Berlin mid-May in order to attend the practical part of the Certified Brew­master Course in Berlin

Hybrid as a new format Due to the pandemic situation, the Certified Brewmaster Course takes place as a hybrid event for the first time. Students were able to decide whether they would complete the theoretical part of the training on-site at the VLB in Berlin or whether they would like to switch Brauerei Forum International – May 2021

19

MARKETS

 HISTORY

Japan – a beer-loving nation, part 2: The fight for shares in a limited market Michaela Knör (Axel Simon Library, VLB Berlin)

As we discussed in the first part of this article (Brauerei Forum 3/2020, p. 22), the Japanese beer market in the 1980s was dominated by four major breweries: Asahi, Kirin, Sapporo and Suntory. The Big Four were fighting for shares in a largely saturated Japanese market. This led to the question: How do you stand out from the competition and secure a bigger slice of the highly coveted pie?

of the “Dry Wars.” In the course of this “war” one front-line battle in particular stood out: the lawsuit Asahi filed against Kirin. The design of Kirin Dry had been based on Asahi Dry. Kirin had to backpedal, but recovered with a highly successful counter-attack in the form of Kirin Ichiban.

In total, the breweries launched a variety of dry beers, though the most they managed to achieve by doing so was to slow down the Asahi Super Dry victory parade, as the flood of new dry beers on the market led to the competition essentially eating itself.

The product is ubiquitous.

According to its own information, the brewery fills 1500 cans per minute

One way of securing market shares was through new products. The Asahi brewery took this approach back in the 1980s, experimenting with the production of a particularly dry, highly attenuated lager.

The product, not unlike a light pilsner, was launched by Asahi 1987 under the brand name Asahi Super Dry. This saw Asahi double its market share, causing heavy losses to Kirin and the other brewing giants.

But Asahi's rivals soon followed suit, jumping on the dry beer bandwagon with Kirin Dry, Sapporo Dry and Suntory Dry. The result was a real ding-dong battle, which has now come to be known as the time

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Brauerei Forum International – May 2021

Low-malt beers Another tactic adopted by the breweries in their effort to secure market shares was to develop a beer-like beverage that could be sold at a lower price due to its lower malt content. In accordance with Japanese law at the time, beer (biiru) had to contain at least 67 % malt, and was subject to a tax of 40 %. Alcoholic beverages with a lower malt content and those based on other raw materials were taxed at a lower rate.

It is worth noting at this juncture that the alcohol taxation laws in Japan are unusual in that beer, despite being relatively low in alco-

hol content, is taxed more heavily than high-proof products such as whisky and sochu.

In 1994 Suntory launched Hop’s Draft, a drink that, while it could not be officially termed “beer” due to its 65 % malt content, was nevertheless very similar to beer in appearance and taste. This drink, known as “happoshu” (literally: “foaming alcohol”), was very popular among Japanese beer drinkers and could be sold at a lower price due to its lower taxation. But once again, it wasn’t long before the other breweries came up with competing products. In response to this influx of “beer-like drinks”, the law was changed so that all happoshu products with a malt content of up to 50 % would be taxed at the same rate as beer.

This was followed by different tax brackets for products with a malt content of 25 to 50 % and less 25 %. As a result, the breweries kept on reducing the malt content of their “low-malt beers” further and further. The majority of happoshu with a malt content of less than 25 % produced today tastes far less like beer than the products brought out at the beginning of this trend. Nevertheless, they have successfully established their own corner of the market thanks to their low price. In 2017, happoshu accounted for 27 % of Kirin’s product range, and 9 %

Photos: Michaela Knör

and 7 % respectively for Asahi and Sapporo. Suntory – the first brewery to launch the beer-like beverage – is the only member of the Big Four that has not produced happoshu since 2012.

The “third beer” In the early 2000s, the idea of producing a beer-like beverage that would qualify for a lower tax rate was revisited. This time it was the Sapporo Brewery that developed the drink in question – this time without using any malt at all. The brewers started by experimenting with millet and corn as raw materials, before eventually launching Draft One – a beer-like drink based on pea protein and caramel – in 2004. Again, it didn't take long for the other breweries to come out with copycat products: Suntory was next in line with Super Blue, followed by Kirin with Nodogoshi Nama and Asahi with Shin Nama.

Since this product was neither beer nor happoshu, it needed a new name. It ended up being called “third beer” (dai-san no biiru) or happousei – which translates literally as “effervescence.”

Liberalization of the beer market This phase of the change in direction for the beer market began in the 1990s. It was the food trade in particular that drove the discussion

on opening up the market. One result of this debate was the reduction in the minimum production quantity in 1994, from 20 000 hl of beer (biiru) per facility – a rate that had been in place since 1959 – to just 600 hl. This granted smaller breweries access to a market that had been severely restricted for many decades. The first wave of local microbreweries (jibiiru) was founded as a result.

In December 1994 the rural Uehara brewery, which is located in Niigata Prefecture on the west coast of Honshu Island and owned by Echigo Beer Co., became the first local microbrewery in Japan to receive its license. It eventually opened as a pub brewery in February 1995, and still exists today. A multitude of small breweries followed, the vast majority of which were classic pub breweries with more traditional beer styles. By 1999, the number of breweries in Japan had grown to 310. Incidentally, this number included the Sumidagawa pub brewery run by Asahi, which jumped on the trend early by opening in the A sahi headquarters complex in Tokyo in March 1995, and is also still in operation today.

Kirin also opened a beer pub in Kyoto in 1994 (serving specialty beers such as ales and stouts from their experimental brewery), but didn't enter the craft brewery mar-

ket until 2014 with the founding of their Spring Valley Brewery. The new wave of microbreweries also included several traditional sake breweries. While these obviously had experience in the production of fermented alcoholic beverages, they were complete novices when it came to making beer – not that they were alone in that regard.

The Asahi Kana­ gawa Brewery in Ashigariashi is the youngest and most modern of the eight Asahi breweries in Japan

Bringing in overseas expertise Due to the legally stipulated minimum production quantity for the industry – which still applies today – it was and still remains de facto illegal to brew small quantities of beer in Japan. It was impossible for a home-brewing movement like that seen in America to develop in Japan. As a result, there was no experimentation in terms of how the drink was made. This was one of the main reasons that Japanese breweries were forced to rely on the expertise of foreign brewmasters, just as they had over 100 years ago. Many of these experts came from Germany and the USA, thus largely repeating the history of how the big breweries were originally founded. This time, however, there was one key difference: Unlike the large breweries, which were supported by well-funded investors, the new microbreweries were usually unable to employ skilled foreign personnel for long periods of

Brauerei Forum International – May 2021

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MARKETS

Collection of Japanese craft beer bottles at Kizakura’s Sake and Beer Museum in Kyoto

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time. On top of this, the prices in the beer market were under pressure, and the imported raw materials required to make “real” beer led to high production costs. The heavy taxation did the rest. About one third of the microbreweries that sprang up in the 1990s had to close again shortly after their foundation.

However, as the American craft beer movement swept into the country from across the Pacific in the mid-2000s, a second wave of new operations was founding, which saw experimental craft breweries (kurafuto biiru) emerge alongside pub breweries.

Today, there are about 280 microbreweries of various sizes in Japan, each with very different product ranges. The range of products often gives an indication of the owners’ backgrounds: many of the breweries are run as joint ventures by Japanese and Americans, while others are owned

by Europeans. Some craft breweries produce beers with a regional or seasonal twist that can actually be considered completely new beer styles in their own right.

One example is the matcha beer produced

by Kizakura, a traditional sake brewery in Kyoto’s Fushimi district that has been producing beer since 1996 and thus belongs to the first generation of microbreweries.

tion (JCBA) was founded in 1994, followed by the Japan Brewers Association (JBA) in 1999. These associations organize craft beer events and competitions, thus raising the profile and acceptance of craft beers while also driving a continuous improvement in quality.

In addition to this, the stakeholders articulate the needs of small brewers at the political level, even though craft beer only has a relatively small market share of around 1 to 2 %. Sales development and quality assurance matters were on the agenda when a delegation from the JBA visited the German Brewers Association and VLB Berlin in November 2019.

Legal reform The Big Four continue to dominate the Japanese beer market. However, the major brewers are now struggling with declining sales.

This is the main reason why they have initiated a discussion regarding a change in the tax base for beer and beer-like beverages in recent years – a campaign that has brought them success. On 1 April 2018, the legal definition of beer in Japan was revised for the first time in 110 years. The next few years will see the taxation of beer gradually being brought in line with that beer-like beverages, until they eventually reach the same level by 2026. From now on, bever-

Interest groups In order to support microbreweries, the Japan Craft Brewing AssociaBrauerei Forum International – May 2021

ages with a malt content of 50 % or higher will be classed as beer. The list of ingredients has also been expanded. Where rice, corn, wheat, sorghum, potato, starch, and sugar were once the only ingredients allowed, beers can now also include fruit, seaweed, bonito fish flakes and herbs. Taxes rates on beer will be lowered slightly in the future, while those on happoshu and “third beers” will increase.

Japan’s population is shrinking, and its average age is on the rise.

At the time of writing, it is debatable whether tax harmonization will stimulate the market and bring benefits to the smaller brewers, especially in the context of an ageing society. Ultimately, it is too soon to say for certain. Meanwhile, the major breweries have begun to adapt their product ranges to the needs of older customers in terms of packaging size. They also hope to attract the younger, non-beer crowd using beer-like drinks. For their part, the smaller breweries are trying to win over younger and older beer lovers alike by being experimental.

Contact: Michaela Knör, knoer@vlb-berlin.org

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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 80-251 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 Eva Wiesgrill (ew) e.wiesgrill@vlb-berlin.org Julia Bork (jb), j.bork@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: 21 May 2021 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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Our next international edition will be released on 4 October 2021

VLB SCHEDULE 2021/2022

 2nd VLB Symposium on Acidic Fermented Non-Alcoholic Beverages 25 to 27 May 2021 Online event  2nd VLB Africa Brewing Conference 24 to 26 August 2021 Online event  Training “Craft Brewing Online” 13 to 24 September 2021 Online event  Ibero-American VLB Symposium Brewing & Filling Technology 21 to 23 September 2021 event format to be announced  VLB Packaging Conference 5 to 7 October 2021 Online event

 VLB Annual Brewing Conference 2021, incl. Malting Barley Seminar and VLB General Assembly 25 to 26 October 2021 event format to be announced  2nd International Brewing Web Conference 16 to 18 November 2021 Online event  Training “Applied Microbiology” 22 to 26 November 2021, Berlin, Germany On-site event  Certified Brewmaster Course 2022 10 January to 22 July 2022 Hybrid course: part 1 online / part 2 on-site

in Berlin, Germany Check

www.vlb-berlin.org/en/events for regular updates

editor@brauerei-forum.de