BRAUEREI
FORUM
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
No 5 – International VLB Edition I/2022 | 30 May 2022 | ISSN 0179-2466
VLB Berlin welcomes a number of new members The practical part started: All attendees of the
Certified Brewmaster Course finally arrived in Berlin
VLB Berlin offered sensory training for the
Dutch Grolsch Brewery Brewing in a Nutshell – Online:
VLB launched a new e-Learning format www.brauerei-forum.de
Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin – Germany
SUCCESS IS...
YOUR ADVANTAGES WITH FLOTTWEG SEPARATION TECHNOLOGY · Cost reduction during the manufacture of beer by optimisation of the production processes · Unattainable cost savings in the area of dry hopping due to a higher yield · Maximum yield with consistent beer quality · The right centrifuge for each brewing process
210610_Anz_VLB_Brauerei FORUM_ENGL.indd 1
16.06.2021 14:40:27
Pure Yeast & Starter Cultures Yeast strains and functional micro organisms for the brewing, distilling and beverage industry
+ Top fermenting yeasts + Bottom fermenting yeasts + Yeasts for low alcohol beers and speciality beers (e.g. sour beers) + Spirits, wine and champagne yeast strains VLB Berlin – Biological Laboratory Seestrasse 13, 13353 Berlin, Germany biolab@vlb-berlin.org
+ Lactic acid bacteria for biological acidification + Cultures for alternative beverages (e.g. Kombucha, Water Kefir) Shipping as slope culture or concentrate
www.vlb-berlin.org/en/yeast
CONTENT
VLB INSIDE 4 VLB News: Jan Biering responsible head of VLB Research Institute for Beer and Beverage Production 5 Compañía Cervecera de Nicaragua is new VLB member
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6 Equatorial Coca-Cola’s Brewery in Cape Verde (CERIS) also became part of the VLB family 7 VLB Berlin welcomes seven more member companies 8 VLB International: VLB experts checked “Reinheitsgebot” in Brazil 9
VLB offered sensory training for Grolsch Brewery
Since mid-2021, VLB Berlin has gained nine new members. The companies come from a wide range of industries and countries. "We are happy to welcome colleagues from these companies to our VLB network," says VLB Managing Director Dr Josef Fontaine
TRAINING & EVENTS 10 2nd International VLB Craft Brewing Conference Online (ICBO): Creativity is the credo of the crisis
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14 Virtual Packaging Conference (VPC): Packaging and sustainability are inseparably connected 16 Check your expert knowledge: Non-alcoholic beers
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Certified Brewmaster Course 2022: The practical part of the CBC training started
After the Certified Brewmaster Course started in a hybrid format in January, all the participants finally arrived in Berlin to complete the practical part of the brewmaster training onsite at VLB's pilot brewery and laboratories
19 Excursion: Where the students learn how to brew under historical conditions 20 Brewing in a Nutshell – Online: VLB Berlin launches a new e-Learning course 22
VLB course offerings 2022/2023
OTHER 23
Imprint / VLB institutes and departments – Contacts
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VLB event schedule 2022/2023
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 Cover photo: At the beginning of May, VLB Berlin offered sensory training for the innovation team of the Dutch Grolsch Brewery. Participants of the course tasted a number of colorful samples of beer aromas and food products (photo: VLB Berlin/Patrícia Diniz Fischer)
ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, Germany Phone +49 208 58 89 80 / aspera@aspera-riese.de www.aspera.de
Brauerei Forum International – May 2022
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VLB INSIDE
VLB NEWS
Jan Biering responsible head of VLB Research Institute for Beer and Beverage Production
Photo: ew
With retroactive effect from January 1, 2022, Jan Biering was given overall responsibility for the VLB Research Institute for Beer
Jan Biering, Head of the VLB Institute of Beer and Beverage Production
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and Beverage Production. He had been operationally managing the institute for a year. (BF) Jan Biering, a research associate, lecturer and consultant at VLB since 2012, took over operational management of the VLB Research Institute for Beer and Beverage Production (FIBGP) on February 1, 2021. His predecessor Dr. Roland Pahl had left VLB in January 2021. After one year, the VLB management has now expressed its full confidence in Jan Biering and appointed him as the responsible head of the Research Institute for Beer and Beverage Production:
“Jan Biering took on additional responsibility last year under difficult conditions. Since then, he has proven that he is committed and competent in taking up this important management position at VLB and that he has an exemplary approach to customers and his staff. We as the management have therefore expressed our full confidence in him retroactively to January 1, 2022, and entrusted him with the overall management of our FIBGP. We look forward to a further successful cooperation,” said the two VLB managing directors Dr. Josef Fontaine and Gerhard Andreas Schreiber.
EW OUR N -STORE! B OO K N LI N E
books.vlb-berlin.org
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Brauerei Forum International – May 2022
VLB MEMBERS
Compañía Cervecera de Nicaragua is new VLB member Nicaragua's leading beer and beverage producer and distributor, Compañía Cervecera de Nicaragua, became a new member of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) in August 2021. (BF) The Brewery Compañía Cervecera de Nicaragua S.A . (CCN) was founded in 1926 in Managua, the capital of Nicaragua. After a merger of CCN and The Brewery Industrial Cervecera, S.A. (ICSA) in 1996, CCN became the largest brewery in Nicaragua. In 2002, the company acquired the mineral water producer Fuente Pura and entered additionally in the market for juices, soft
drinks and isotonic beverages. CCN, which is majority-owned by Central American investors, is today Nicaragua's market leader in beer and beverages. Total beer production in the Central American nation, which currently has a population of 6.6 million, is around 1.4 million hl (2020). CCN produces various lager and pilsner beers for the domestic market under the umbrella brands Vic-
Jan Biering (l), Head of the VLB Institute of Beer and Beverage Production at VLB, hands over the Certificate of VLB Membership to Bernardo lzaguirre (r), CCN Technical Director, in Managua in October 2021
Photo: CCN
toria, Toña and Mytos, which some of them are additionally exported to Costa Rica, El Salvador, Honduras, USA , Canada, Panama, Australia, Cuba and Spain. The CCN headquarter with the brewery is still located in Managua, two additional bottling plants for mineral water are operated in the cities of Rivas and León. The total number of employees is 1135, and the total annual production volume of beer, water and soft drinks was 2.89 million hl in 2020. CCN sees itself as a company that operates sustainably. It is characterized by its commitment to quality, safety, the environment, and health, which are firmly anchored in its corporate guidelines. Bernardo lzaguirre Pereira, Technical Director at Compañía Cervecera de Nicaragua, and graduated VLB Certified Brewmaster, describes the motivation for joining VLB Berlin as follows: “We are continuously in the pursuit of adding value to our customers, employees and stakeholders, so VLB provides us state of the art in brewing and beverage technology, training to our brewmasters, lab analysis and professional networking.” VLB Berlin is proud to support CCN in its future development: “We are very pleased to have acquired Compañía Cervecera de Nicaragua as a new member from Latin America in our VLB family,” says VLB Managing Director Dr. Josef Fontaine. “The company is very ambitious and does excellent work.”
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Brauerei Forum International – May 2022
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VLB INSIDE
Equatorial Coca-Cola’s Brewery in Cape Verde (CERIS) also became part of the VLB family Sociedade Caboverdiana de Cerveja e Refrigerantes (CERIS), a producer of beer, soft drinks and water in the Cape Verde Islands, has been a new member of VLB Berlin since August 2021.
From left to right: Luiz Lima Santos (CERIS Industrial Manager), Evanildo Ortet (Quality CERIS Manager), Elisandra Simone (CERIS QHSE Manager), Jan Biering (VLB), Gerard Chalons (QHS ECCBC Manager), Florian Schrickel (VLB)
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(BF) CERIS, a subsidiary of Equatorial Coca-Cola Bottling Company (ECCBC), has been admitted as a new member of VLB Berlin. The Coca-Cola concessionaire ECCBC, with head office in Casablanca, Morocco, and founded in 1997, is currently present in 13 countries in North and West Africa and employs more than 3000 people. CERIS main site accommodates activities of bottling and commercialization of the ECCBC brands Bonaqua, Schweppes, Fanta, Sprite and Coca-Cola. CERIS beers are produced and marketed under the brands CERIS, Strela and Ego, as well as the malt beverages Actimalt and Vimto. Luiz Ramos, Industrial Manager at CERIS and Gerard Chalons, Group Quality and Safety Manager of the ECCBC Group, describe the motivation for joining VLB Berlin as follows: “During the last three years, we have invested heavily in our brewery in Cape Verde to offer the best quality to our customers. In this sense, having the support of an expert association like VLB will reinforce our commitment to the quality of our business, as well as continuing innovating in the sector. In this aspect, VLB will provide training to our staff and consultancy in the manufacturing process and product quality. We wish it will be a long way to continue working to be the preferred and highest quality brand in Cape Verde,” agree Mr. Ramos and Mr. Chalons.
The VLB management is delighted about the new member: “We are pleased to welcome CERIS as another international member of our VLB family,” says VLB Managing Director Dr. Josef Fontaine. “We are proud to be able to support CERIS in its future development.” A first on-site consultation meeting was already held at the end of November 2021. Cape Verde is an archipelago in the Central Atlantic. The ten islands lie 570 km off the West African coast, and the population is around 550 000. The official language of Cabo Verde, which has been an independent country since 1975, is Portuguese, and the colloquial language is Creole. About ECCBC Equatorial Coca-Cola Bottling Company (ECCBC) is a bottling partner of The Coca-Cola Company across North and West Africa, where ECCBC
Photos: VLB Berlin/CERIS
Brauerei Forum International – May 2022
teams produce, commercialize, and distribute high-quality beverages including Coca-Cola, Fanta and Sprite. The ECCBC project started in 1989 in Africa with the concession from The Coca-Cola Company to operate in Equatorial Guinea. Subsequently, other countries such as Guinea Conakry, Mauritania, Cape Verde, Guinea Bissau and Gambia, joined the venture. ECCBC was founded 25 years ago as a new company to combine the operations of all these countries. In the last two decades, ECCBC has expanded operations to Ghana, Morocco and Algeria, and today operates, as afore-mentioned, in 13 countries in Africa. ECCBC participates alongside The Coca-Cola Foundation in sustainability projects that focus on environment, improving education, access to drinking water, health and entrepreneurial spirit.
VLB Berlin welcomes seven more member companies Since mid-2021, VLB Berlin has gained seven new members. The companies come from a wide range of industries and countries. “We are happy to welcome colleagues from these companies to our VLB network,” says VLB Managing Director Dr. Josef Fontaine.
ABB Deutschland (oh) ABB Asea Brown Boveri Ltd. with its Process Automation Food & Beverage division has been a VLB member since November 2021. In particular, the participation in the specialist committee for Filling, Packaging and Business Technology of VLB's Technical Scientific Committee (TWA) was a motivation for this decision. ABB, headquartered in Switzerland, is one of the world's leading technology companies looking back on a successful history of more than 130 years. The company employs a total of around 105 000 people in more than 100 countries, including around 7800 in Germany. The process automation division offers a wide range of solutions, including for the brewing and beverage industry. new.abb.com/food-beverage
Filtrox, Switzerland FILTROX AG, based in St. Gallen/ Switzerland, became a VLB member on 1 January 2022. Again, the participation in the Technical-Scientific Committee for Production & Brewing Technology was a main motivation. FILTROX is a leading global supplier of solutions for the depth filtration of liquids. Founded in 1938, the family-owned company now employs 280 people worldwide and has subsidiaries in ten countries. Since 2012, the company has again focused purely on filter materials and media-carrying equipment. The focus is on the pharmaceutical, biotech, cosmetics, beverage, food and gastronomy industries. www.filtrox.com
Hanuman Beverages, Cambodia Hanuman Beverages Co. Ltd., based in Phnom Penh, Cambodia, has also been a VLB member since the beginning of 2022. The family-owned company is convinced of Cambodia's continued positive development and, according to its own information, invested around 160 million US-$ in the construction of a new, sustainably producing brewery in Phnom Penh, which is to go into operation shortly. VLB is supporting the project. www.hanumanbeverages.com
Brennerei Betz, Waldstetten The VLB also welcomed a new member from the spirits industry: the Betz distillery from Waldstetten in Baden-Wuerttemberg. Founded in 1895, the manufactory is now run by the fourth generation of the Betz family. It is characterised by an exclusive range of whisky, gin, vodka and in-house noble spirits as well as liqueurs from the wooden barrel. In addition, the portfolio of fine distillates is rounded off with a wide range of delicatessen products. www.betz-manufaktur.de
PRECOGIT, Regensburg PRECOGIT GmbH, based in Regensburg, is a young company with experience in the industry. The focus is on the digitalisation of the process
industry with special attention to the brewing and beverage industry. The aim is to reduce consulting costs and implementation time with forward-thinking solutions based on SAP technology. precogit.gmbh
Fuerst Wiacek, Berlin The Berlin craft brewery FUERST WIACEK decided to become a VLB member in March 2022. Founded in 2016, the company sees itself as an experimental and modern brewery. After its beginnings on a small scale and as a "subtenant", its own new brewing facility in BerlinSiemensstadt was commissioned in 2021. FUERST WIACEK is available in numerous bars, restaurants and specialist shops. In addition, the dynamic product portfolio is distributed via the brewery's own web shop. Incidentally, the name of the brewery is derived from the names of the two founders and managing directors Lukasz Wiacek and Georg Fürst. www.fuerstwiacek.com
Swisslog, Essen As a global company with Swiss roots, Swisslog is one of the leading companies for logistics automation. The company, which is part of the KUKA Group, employs around 2100 people worldwide. Its products include future-proof, individual warehouse automation solutions for the brewing and beverage industry. The focus is on the efficient handling of increasingly dynamic product lines. The German branch in Essen has been a VLB sponsoring member since April. www.swisslog.com
Brauerei Forum International – May 2022
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VLB INSIDE
VLB INTERNATIONAL
VLB experts checked “Reinheitsgebot” in Brazil On behalf of a very well-known Brazilian brewery group, VLB experts Roberto Biurrun and Burghard Meyer certified five breweries for compliance with the German Purity Law.
(BF) German beer varieties produced in Brazil, but strictly in accordance with the German Purity Law (Reinheitsgebot) – testing these processes in five breweries was the ambitious task of Roberto Biurrun and Burghard Meyer. To do this, the two traveled around 7300 km in Brazil in December 2021. The
audits covered all relevant areas of the breweries, from water treatment, raw material reception and storage, and the entire brewing process to filling and packaging. The VLB experts checked all five breweries intensively to ensure that the verified beers are brewed strictly in accordance with the German Purity Law. The “Reinheitsgebot” (also known as German Purity Law), is an edict from 1516 that was originally created in the South of Germany, namely in Bavaria. It limits the use of raw materials for beer production to water, malt, yeast and hops. It is still in force for beers brewed in Germany for the national market. Following the successful VLB cer-
tification, the five audited breweries can now also adorn the certified German style beers brewed in Brazil with the claim "Brewed according to the German Reinheitsgebot". “We took a close look at the relevant processes and were impressed by how conscientiously the specifications are implemented,” Roberto Biurrun concluded. “It was also nice to meet some graduates of our Certified Brewmaster Course again on this tour, who are now working there as responsible brewmasters,” added Burghard Meyer. Breweries in Pernambuco, Rio de Janeiro, Piraí, Uberlandia and Santa Catarina were certified. Each certificate is valid for one year.
Photos: VLB Berlin
Left: After two intensive days of auditing, the brewing team at Cerveceria Rio de Janeiro was looking forward to receiving the certificate; right: In Pernambuco, the two VLB auditors Roberto Biurrun and Burghard Meyer were delighted with the successful audit together with Flavia Picolotto (center), VLB Certified Brewmaster, and her team
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Brauerei Forum International – May 2022
VLB offered sensory training for Grolsch Brewery The course “Applied Training on Sensory Descriptive Terms and Methods” took place on 3 May 2022 at VLB Berlin and was organized by the VLB Research Institute for Beer and Beverage Analysis for the Dutch Grolsch Brewery. A group of 5 people, from the innovation team of the Grolsch pilot brewery and responsible for product development, came to Berlin in order to practice different types of descriptive analysis and develop effective technical vocabulary finding techniques and descriptive terminology for beer.
Photos: VLB/Diniz Fischer (2)/ew (3)
Participants of the course tasting colorful samples of beer aromas and food products (ew) VLB Berlin is always ready to provide its know-how to experts. In this case, Patrícia Diniz Fischer, Team Leader Sensory Analysis, and team members Fabian Dierke and Timo Lützenberger offered a professional sensory training for the innovation group of the Dutch Grolsch Brewery. This group consists of headbrewers to brand and packaging managers, who work in a smaller pilot brewery and are responsible for developing new products. They create recipes on a small-scale, and if the products are well received, the recipes are later scaled-up. Thus, one can say, that the participants of this training already had an extensive background in brewing and sensory analysis. Specialised programme “The course we offered can be considered specialised. Standard courses usually focus on training typical technological defects and sensory analysis for quality control. But the format of the course for Grolsch aimed at descriptive analysis techniques for profile characterization and fingerprinting the profile of a brand,” explains Diniz Fischer. Thus, the VLB team worked out a comprehensive programme:
Physiological and psychological aspects of perception Factors influencing sensory profile Sensory methods and testing schemes Beer styles – typical characteristics Aroma identification Beer tasting with different test schemes Unconventional beer style classification The participants were enabled to find technical vocabulary and descriptive terminology for beer. Training for experts Unlike many other courses on the market, that only focus on one aspect of beer (such as hops for example), this course covered all the elements that contribute to the taste of beer. “We covered raw materials such as malt, hops, yeast and other microorganisms, and showed interesting examples of beers where the characteristic flavors we wanted to show were predominant,” says Diniz Fischer. Furthermore, the group worked with samples of raw materials, real samples of food, samples of intermediate products of beer
production and also some commercial final products, with the aim of building bridges identifying the flavors of these samples in the final beer. The course was complemented by a tour of the VLB pilot brewery, during which the brewmaster Kurt Marshall was available for a cheerful discussion. “Our sensory team is able to provide further training for experts already working in this field and to improve their skills,” explains sensory specialist Diniz Fischer. This was also confirmed by the positive feedback from the customers. “Let me thank you again for the great day and learning experience this week, we really enjoyed it. I would like to share this with colleagues who are interested,” says Joost Nawijn, Packaging Manager with Grolsch, recommending this training. Marc Janssen, Master Brewer at Grolsch, also appreciated the workshop organized by the VLB Sensory Team. “We had really a wonderful day at the VLB! Very interesting and very well organized. Thank you so much for that.”
Brauerei Forum International – May 2022
The workshop ended with a joint discussion in the VLB pilot brewery. VLB's head brewmaster Kurt Marshall (left) and Marc Janssen, Grolsch, were talking about the equipment
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TRAINING & EVENTS
VLB VIRTUAL CAMPUS
International Craft Brewing Conference Online: Creativity is the credo of the crisis The 2nd International VLB Craft Brewing Conference Online (ICBO) was held from 22 to 24 February 2022 as a virtual conference. Creativity has kept many craft brewers from going out of business during the pandemic. The virtual industry gathering attended by 180 engaged participants from 34 nations was correspondingly lively.
Right: Gaya Mehta, VLB Berlin, and Ryan Wibby, Wibby Brewing, in the Q&A after the presentation. The entrepreneur has rebuilt the brewery premises and moved into event management
(ew) The effects of the COVID-19 pandemic caused a significant downturn in sales for breweries worldwide. However, since people hardly left the house for months, they mainly indulged in culinary luxury at home within their own four walls. This played into the hands of creative craft brewers, who explored new distribution channels with innovative products and were thus able to cushion the losses caused by restaurant closures and canceled events. In session 1 of the 2nd International VLB Craft Brewing Conference Online (ICBO), craft brewers from all over the world therefore discussed how they mastered the challenges of the pandemic and what positive aspects they were able to gain from a completely changed situation. Who chooses which strategies? Jamie Ryan, Lion Beer Australia and Matt Jessop, Lion subsidiary Little
Jamie Ryan (r.), Lion Beer, and Matt Jessop of Lion subsidiary Little Creatures Brewing, describe their strategies for weathering the crisis. They have brought consumers on board
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Creatures Brewing in Freemantle, Western Australia, state in their presentation that the two years of the COVID-19 crisis so far have been a Tough time for craft brewers in Australia. A shock wave went through the industry when the Australian Prime Minister announced on 23 March 2020 in a televised speech that the hospitality industry would be closed. “There was an immediate sense of urgency,” says Jamie Ryan. “The first thing we did was contact all of our business partners and tell them we would take back all sealed barrels.” Subsequently, customers were supplied with PET bottles to decant the already opened kegs. This at least allowed brewers to offer bottled beer to go. The concept caught on: “We switched from keg to bottle in a very short time. That’s also how we sold our beer through retailers,” Ryan says, describing the approach. But internal processes have also changed. The home office is the new norm wherever possible. “Naturally this had an impact on our community,” says Matt Jessop. But it worked. Via remote audits with customers at home and abroad, operations were maintained and even cranked up. Cranked up? Little Creatures held master classes via Facebook live events and encouraged participants to submit recipe ideas. “The initiative was a huge success,” Jessop enthuses. The winning beer
Brauerei Forum International – May 2022
would be brewed for a festival and a visit to Little Creatures was also on the agenda. A young Australian brewer benefited from the award in 2020. In 2021 the “Hoptoberfest” beer from a brewer in the Australian state of New South Wales won first prize. “But we are still waiting for his visit. Travel within Australia remains difficult,” is how Jessop and Ryan conclude the presentation. Ryan Wibby, Wibby Brewing, Colorado/USA , countered the Impact of the pandemic on US craft brewers with creativity and the courage to invest. Wibby Brewing opened in 2015 and it’s up and running. “We had growth of up to 24 % in previous years,” Ryan Wibby tells us. The bottom line: “Despite the coronavirus, 2020 and 2021 were also very good years for us.” However, the safety of employees and guests was the top priority. The bar had to close for two and a half months in 2020. The accounting and production staff remained full-time. “We made sure everyone got one hot meal a day. We also offered regular PCR testing,” the CEO
emphasizes. The government loan Wibby Brewing received was used for paychecks. “We hired employees to remodel our brewery site.” Wibby and his staff built a beer garden with a covered pavilion. “After the reopening, we used the outdoor area. Everything was largely contactless. Still, we managed to create a taproom feel for our customers,” Wibby enthuses. “Little by little, the community grew, and we started organizing concerts and private pool parties. Both became a significant source of revenue in 2020,” the craft brewer sums up. The revenue was a buffer for the lull that followed in the fall and winter. Production switched to filling cans, and on sunny days they were quickly prepared for outdoor seating. A new boom came in the spring and summer of 2021: From then on, concert events were held weekly, and a food truck was set up. The company is well prepared for the future: A storage room was converted into a large restaurant area and the bar seating was modernized. “With this, we offer some return to normality: This is a big deal for our regular guests,” the entrepreneur is pleased to say. “We also want to organize concerts at a national level – then people can try our beer all over the country.” Ryan Wibby, who took advantage of lockdowns to further his education to become a graphic designer, completed the VLB Certified Brewmaster Course in 2011. They were some of the best months of his life, he said. “I am happy to have learned from the experts at VLB. It has definitely helped me get to where I am now in my career.” In his presentation, Alejandro Kunstmann, Compañia Cerveceria Kunstmann, Chile, describes the Opportunities in a world full of challenges and tells how he has taken advantage of them. Chile has 19.1 million inhabitants, drinks 51 l of beer per capita annually, the industry produces 12.7 million hl and the market share of premium or craft beer is 49 % – a diversity that did not exist in the past, the speaker said. At Kunstmann, 350 employees produce 17 specialty beers on 14 000 m² of company premises. The family brewery operates six packaging
Alejandro Kunstmann, Compañia Cervecería Kunstmann from Chile, countered the pandemic with an innovation and quality offensive lines and serves eight international markets. The flagship of Cerveceria Kunstmann’s products is the honey beer, made mainly from regional ingredients. “Our goal has always been to share our passion for craft beer.” With success: The company has grown steadily in recent years. But COVID initially caused a slump. “The restaurant industry shrank by 40 %. We also lost considerable export volumes,” says Kunstmann, describing the consequences. However, consumer behavior changed in the course of the pandemic. People started drinking beer at home. “This is where people are looking for special types of beer,” explains the family brewery’s general manager. The company jumped on this bandwagon and focused on new products, new packaging, and new distribution channels. The brewery introduced the Entry Craft and High End segments. High End is intended for consumers who want to enjoy an exceptional product for home consumption. “With our barley wine, we have succeeded in creating an excellent beer in the guise of a wine bottle,” Kunstmann enthuses about one of the new creations. The innovation and quality offensive has paid off. He says the brewery founded in the family’s kitchen at home in 1989 developed favorably in the past two years. “We were awarded the title of ‘Most valuable Chilean beer brand’ in 2020. In 2021, we nearly doubled our sales at 375 000 hl compared to 2019.”
South Africa, talks about the past two years in which the industry has struggled. Nxusani-Mawela founded Brewsters Craft in 2015 – with the goal of providing training and consulting. As microbiologist and graduate brewmaster, she helped people to develop recipes and create business plans. In 2017 she made the decision to become the first black woman in South Africa to start a microbrewery in Johannesburg. It was September 2019 by the time beer came off the line. She launched her own brand, TolokaziBeer, in March 2020. But the small company was doomed even before things really got going. COVID-19 came into South Africa on 5 March 2020. Four lockdowns followed, totaling 217 days, 31 weeks, seven months. The restrictions in South Africa were exceptionally severe compared to Europe. On 22 March, the government declared a state of emergency. “We
In her presentation on how The pandemic has been tough on South Africa’s craft brewers, Apiwe Nxusani-Mawela, TolokaziBeer,
Apiwe Nxusani-Mawela was the first black woman to start a microbrewery in South Africa. Unfortunately, she was not able to save her company since the impacts were too severe. The graduate brewmaster’s presentation was met with active interest
Brauerei Forum International – May 2022
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TRAINING & EVENTS
had four days to get everything in order,” Nxusani-Mawela recalls. After that, life was completely shut down until 30 April, including a ban on alcohol. “Alcohol was not allowed to be produced or sold,” the speaker describes the situation. There was minimal relief in May, but the alcohol ban remained in place. “After that, we were allowed to trade on a small scale before more restrictions hit us from mid-July to mid-August.” At least craft breweries were allowed to produce beer for export at that time. But getting an export license was not that easy. There were tentative opening steps in September before everything shut down again from 26 December 2020 to 2 February 2021. At least the breweries were allowed to produce beer this time, so the product could go on sale immediately after the closure. “All the back and forth really got to you. Brewers work with yeast, a living organism. You can’t just turn that off and say: ‘Stop fermenting!’” People got hold of alcohol despite the prohibitions. Home brewing became a real trend. The flip side of this coin: Some consumers died from contaminated products. The ban also unleashed criminal elements. These ranged from illegal procurement to robbery. Industry and trade associations protested against the conditions in the media and gave vent to their anger and despair. A survey by the Craft Brewers Association South Africa (CBASA) in July 2020 showed the following among other things: Out of just under 230 craft breweries, 30 % had to close. 24 % said sales had fallen by 90 to 100 %, 70 % had to lay off half of their employees. In addition, the country’s only small-scale malting plant gave up, further worsening the already tight supply of raw materials. The remaining brewers switched into survival mode: Almost the entire industry moved to online sales, offering free delivery, taking advance orders, launching limited editions and non-alcoholic beers. Many also began making soups to feed the hordes of homeless and hungry people. “Unfortunately, I had to close my brewery,” admits Nxusani-Mawela, but she is positive about the future. “I decided to promote my own beer brand more.”
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On his farm in the Swedish countryside: Swede Eric Sahlin, Sahlins Brygghus, focused on niche products and broadly positioned his product portfolio Eric Sahlin, Sahlins Brygghus, Sweden, reports on the Impact of the pandemic on Swedish craft brewers. Sweden took a different path. There was no strict lockdown in the northern European country, just some restrictions on social interaction. No more than four people were allowed to sit at a table in a restaurant, and serving alcohol ended at 8 pm. “A big problem was that the regulations were constantly changing, meaning there was little planning certainty for breweries,” says Eric Sahlin, who has been running a craft brewery on the family farm a few hours north of Stockholm since 2015. Breweries that depend on the restaurant industry lost 60 to 70 % of their sales. The retail sector behaved differently. “We have an alcohol monopoly in Sweden. Beverages with an alcohol content of more than 3.5 % may only be sold in the socalled Systembolaget. All others may also go over the counter at the supermarket,” Sahlin said. The result: “Over the past two years, craft brewers have been making low and high alcohol beers. This gave them the opportunity to use both distribution channels. On the bottom line, there were significantly more beers on the market than before the pandemic.” There is a craft beer hype in Sweden overall. Too many breweries are launching too many beers with too few consumers. “It’s not sustainable and it’s never going to last that way.”
Brauerei Forum International – May 2022
In Sahlin’s eyes, you have to specialize, find niche products, and at the same time position yourself broadly. And that’s exactly what he does. Sahlins Brygghus invented a Christmas beverage and produces tonics that are sold in supermarkets. In addition, soft drinks go to restaurants and bars, because the motto is: A dense distribution network is the be-all and end-all if you want to sell. In addition to some gins and vodkas, Sahlin’s latest coup is a kosher-certified Hanukkah cider. An Orthodox rabbi inspected equipment, ingredients, and procedures on site to ensure the drink complied with Jewish dietary laws, he said. “We will offer more kosher products in the future,” enthuses the entrepreneur. “We’re the first Swedish brewery to do this.” The pandemic has been tough on the industry, Sahlin points out. It also did some good, however. “We developed more innovations. Craft brewers around the world are creative. We always find ways,” the allrounder says confidently. 17 further presentations in the five following sessions dealt with “Quality Management in Breweries,” “Filling and Packaging,” and “Fermentation and Yeast.” One of the conference’s main topics was “Non-alcoholic Craft Beer.” A presentation on brewing with cannabis was also on the agenda of the “Raw Materials” session for the first time.
TRAINING & EVENTS
VIRTUAL PACKAGING CONFERENCE (VPC)
Packaging and sustainability are inseparably connected Trends in beverage packaging, sustainability strategies of the beverage industry and technical solutions were the topics of the International VLB Packaging Conference Online, which took place as an online conference from 5 to 7 October 2021 at the VLB Virtual Campus.
Live discussion Berlin-Sydney: Ingo Pankoke, VLB Berlin, and Dr. Martin Orzinski are talking about challenges and solutions in beverage packaging
SAVE THE DATE!
2nd VLB Packaging Conference Online 30 August to 1 September 2022 VLB Virtual Campus
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(oh) Climate change, environmental protec t ion and sus t ainable management are increasingly in the focus of consumers worldwide and are increasingly influencing consumer behaviour. At the same time, packaging – especially plastic packaging – is more and more critizised. This is an important topic for the brewing and beverage industry, which has to face up to that with appropriate strategies and innovations. With a total of 26 lectures on three afternoons, various approaches to solutions were presented and discussed online at the VLB Packaging Conference. Courage for sustainability! How to implement a roadmap for a sustainability strategy in companies was the topic of Dr. Martin Orzinski. According to the current definition, sustainability combines the areas of environment, social and governance. In the Anglo-American-speaking world, the abbreviation “ESG” is widely used for this. This development is driven in particular by the younger generation, which is characterised by increasing environmental awareness and changed life goals (keywords: connectivity, work-life balance, etc.). In the meantime, the global players in the food industry have also reacted to this trend and present their successes and goals in comprehensive sustainability reports. But is that enough? A sustainability strategy can essentially be described by the keywords “reduce”, “reuse”, “recycle” and “rethink”. Added to this – very important in Orzinski's view – is the “willingness to take risks”. Before you can rethink existing processes, you have to go
through the current status in detail. In this respect, a packaging manager who understands the entire process from start to finish is indispensable. In all proposed solut ions , adaptability to changing conditions plays an increasingly important role. This has become particularly clear during the pandemic in the past two years. When implementing new ideas, a willingness to take risks is required. It is not enough to demand innovations and solutions from one's suppliers: “The management must also dare to do something,” says Orzinski. Using a practical example from a large beverage producer, he presented some aspects that are important when building a sustainability network. It is crucial to communicate the entire development and implementation process at the different company levels – not only in the Board of Directors or the Management. In practice, “ambassadors” who are available as contact persons to all levels of the company have proven their worth. It is also important to honestly answer the question of
Brauerei Forum International – May 2022
whether the company is ready for the desired changes. Furthermore, the ESG strategy must fit the company and be integrated into an overall concept. The roadmap from analysis to implementation and evaluation is a cycle to be followed continuously. It thus contributes to continuous improvement. His practical example involved the development and implementation of a sustainability strategy in the area of beverage packaging. In addition to improving sustainability, costs in purchasing were to be reduced by about 8.5 %. The data analysis required for this took longer than expected, as the flood of raw data was not always directly meaningful. In the end, five categories were identified (PET, cans, plastic closures, labels, cardboard packaging), which were optimised in 16 sub-projects. Orzinski made the following re commendations for the timetable for developing and implementing a sustainability strategy: Basically, this depends on the size and form of the company. But “quick wins” can be achieved within a year. He
estimates that it takes about three years to set up a comprehensive system and five years to achieve visionary goals. The question of suitable KPIs is not easy to answer. Currently, CO2 equivalents, water and energy consumption as well as recycling rates serve as common evaluation criteria for sustainability systems. However, there is currently no standardisation. Packaging challenges for craft brewers Ingo Pankoke, VLB Berlin, spoke about the current challenges in beverage packaging for craft beer. The most important task of beer packaging is to maintain product quality. In addition, it must fulfil consumer demands and it assumes an important marketing function. For the manufacturer, aspects such as flexibility, easy hand ling, costs and availability are important requirements. In the US craft beer market, the market share of bottled beer is currently decreasing continuously, while the share of cans is increasing. This has intensified in the course of the pandemic and led to problems on the supply side for metal cans. According to a recent VLB survey, returnable glass bottles and metal kegs are most common among craft breweries in German-speaking countries. In addition, PET kegs, cans and disposable glass bottles are also used in isolated cases. Pool kegs, which are widespread in the USA, do not yet play a role in Germany. Cartons, multipacks and plastic crates are common for outer packaging. The packaging material is usually purchased without any special inspection or supplier audit. “Craft brewers pay a lot of attention to the brewing process – packaging, on the other hand, tends to be neglected,” is Pankoke's assessment. The biggest challenges mentioned were the manual packing of multipacks, frequent leaks after capping the cans or the handling of pool crates. Overall, many respondents rated their own knowledge about packaging as in need of
improvement. Current problem areas mentioned were: The peeling behaviour of self-adhesive labels on returnable bottles. The wide variety of sizes and shapes of metal cans and lids that cause problems in the filling process. Deformation of cans during pasteurisation. Transport problems due to incorrectly loaded pallets, e.g. stacking that is not formfitting, defective foiling, due to lack of edge protection on cans. Damage due to condensation in the warehouse, truck or transport container caused by excessive humidity. This can lead to mould, rust or softened cardboard boxes. Regarding packaging specifications, Pankoke recommended the collection of Special Technical Terms of Delivery and Reference (STLB) for packaging materials, which are also available on the VLB website, among other places. Brewers should make themselves knowledgeable in the field of packaging technology and keep an eye out for irregu larities. In case of problems, direct contact with the respective suppliers is often helpful. A nd finally, the VLB is available to both suppliers and beverage producers with its packaging testing centre, which has a lot of experience and expert knowledge. Other presentations dealt, among other things, with FreshSafe-PET, a new packaging solution from KHS that is intended to guarantee a longer shelf life for the filled product thanks to improved barrier properties. Krones presented its system for plastic recycling called MetaPure, and Heuft reported on the challenges of inspection technology for the new plastic closures (tethered caps) that are directly connected to the bottles. The next VLB packaging conference will take place from 30 August to 1 September 2022 at VLB's Virtual Campus.
Grow with the Flow Ideas lead to innovations, decisions lead to success, strangers become partners. The beverage and liquid food industry is meeting up to experience innovations with all five senses and be swept along with the Flow.
Get your ticket now! World’s Leading Trade Fair for the Beverage and Liquid Food Industry September 12–16, 2022 drinktec.com Brauerei Forum International – May 2022
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TRAINING & EVENTS
CHECK YOUR EXPERT KNOWLEDGE
Non-alcoholic beers 1. The aroma profile of a non-alcoholic beer produced by interrupted fermentation is dominated by a) extended bitterness b) a yeast flavor c) a high content of non-fermentable sugars in the beer d) a high diacetyl content e) a low CO2 content 2. Why are unfiltered and top-fermented beer styles particularly suitable as NAB? a) They contain more flavor-active fermentation by-products b) The top-fermented yeast produces less alcohol c) There is no reason for this 3. Which of the following procedures is not suitable for the production of NAB? a) Interrupted fermentation b) Cold contact procedure c) Pasteurization d) Reverse osmosis 4. Which two statements about the alcohol content in NAB are correct? a) In most EU countries a NAB may contain up to 0.5 Vol.-% Methanol b) In most EU countries a NAB may contain up to 0.5 Vol.-% Ethanol c) In some countries, the alcohol content of an NAB is strictly limited to a maximum of 0.05 Vol.-% d) A beer with less than 1.2 Vol.-% alcohol can be labeled everywhere as “alcohol free” 5. What is the principle of using special yeasts for the production of NAB? a) Special yeasts produce no alcohol in general b) The special yeasts degrade the alcohol in the beer to CO2 c) The special yeasts are not able to metabolite maltose d) The special yeasts are not able to metabolite glucose 6. Which yeast strain is well-known for the production of NAB? a) Saccharomyces dealcoholization b) Saccharomyces cerevisiae c) Saccharomyces carlsbergensis d) Saccharomyces ludwigii 7. Which of the following methods is suitable for the production of 0.0 Vol.-% NAB? a) Cold contact procedure
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Fotolia_1728815/Adobe Stock_Andrej-Isakovic-L
Non-alcoholic beers (NAB) are very much in vogue – and they are taking their place in the product portfolios of large and small breweries worldwide. In the meantime, the taste of the non-alcoholic variants is (almost) equal to that of their alcoholic counterparts. Yet the production of alcohol-free beer is technically still a major challenge.
b) Interrupted fermentation c) Using special yeasts d) Reverse osmosis 8. Which statement concerning membrane-based de-alcoholization methods is true? a) They all lead to a sweet, wort-like taste b) They are cheap because no additional equipment is necessary c) The production of 0.0 % NABs is not possible d) The production of 0.0 % NABs is possible 9. What about the biological stability of NABs? a) The lack of ethanol suppresses any microbiological growth b) Due to the amount of remaining sugars pasteurization is recommended c) Biological stability is no special issue with NAB 10. Why is the “hop creep effect” unintended especially in NAB? a) Hop flavor is not important in NABs b) Because the additional alcohol formation by the yeast during the secondary fermentation from hop derived monosaccharides can turn a “NAB” into an “AB” c) Creeping hop is always unintended d) Because the hops remove the alcohol from the beer 11. What does “blending” in the context of NAB production mean? a) To store the beer on wooden casks for weeks b) To blend different NAB types and vintages to a brewmaster’s choice c) To add recovered aroma compounds or aroma beer to the de-acoholized NAB d) It’s just a marketing gag
NEW YEAST COMING SOON
Answers 1. c) In this method, the normal fermentation is interrupted by centrifugation, filtration of flash pasteurization before a significant amount of ethanol is produced. As a result, a high content of not fermented sugars remain in the beer. This might lead to a sweet, wort-like taste. 2. a) Fermentation with top fermenting yeast is usually performed at higher temperatures (between 14-25 °C). So considerably higher amounts of flavor active fermentation by-products, such as higher alcohols and esters are formed. An unfiltered beer contains additional aroma compounds like proteins, tannins and yeast cells. 3. c) Pasteurization is a method to enhance the microbiological stability of a beer by controlled heat treatment of a filled and closed bottle or can. There is no influence on the alcohol content of the beer. 4. b) and c) There is no general regulation about the maximum alcohol content in non-alcoholic beers. In many EU countries, a maximum of 0.5 vol % ethanol is allowed to label the beer “alcohol free”. In countries with more rigid alcohol policies, 0.05 vol % is a common limit.
SafBrew BR-8
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THE FIRST DRY BRETT FOR FLAVORFUL “FUNKIER” BEERS
5. c) Some maltose-negative yeast strains are unable to ferment maltose to CO2 and ethanol. Consequently, the alcohol content remains below 0.5 vol % in this process. However, the beer might have a high sugar content and tastes sweet. This can be adjusted by a suitable mashing process. 6. d) Saccharomycodes ludwigii ferments glucose, sucrose, raffinose to 1/3, but not galactose, maltose and lactose. This inability to ferment malt sugar in the wort has been used for the production of low-alcohol malt beer since the early 1900s. 7. d) In the removal of alcohol by reverse osmosis, the beer is pumped with high pressure (40 bar) through separation modules. Water and alcohol are forced through the membrane against the natural osmotic pressure while all larger molecules such as aroma and flavor substances remain in the beer. Since water is removed, deionized and deaerated water must be continuously added. By pumping the beer in a circuit, the alcohol removal can be adjusted up to 0. 8. d) Membrane-based methods, e.g. reverse osmosis, dialysis, are suitable to remove nearly the complete alcohol from a beer. Since also other flavour-active compounds might be removed in this process, a recovery of aroma compounds can be performed. 9. b) Non-alcoholic beers, especially those produced with special yeasts, can contain a significant amount of sugars and other carbon hydrates. As a consequence, those NAB are sensitive against microbiological spoilage. Thus, pasteurization of the filled bottles or cans is recommended. 10. b) The “hop creep effect” describes the alcohol formation by the yeast during the secondary fermentation from hop derived monosaccachrides. It occurs especially with dry hopping. In a normal beer this additional alcohol production is negligible. By producing non-alcoholic beer this effect can turn a “NAB” into an “AB”. 11. c) A fundamental challenge in the production of non-alcoholic beers is to reach the characteristic beer taste. Either important aroma components are not produced at all (stopped fermentation) or they are removed along with the alcohol. One way to improve the beer flavor is to subsequently mix non-alcoholic beers with alcoholic beers or recovered aroma compounds (blending).
SafBrew BR-8 offers brewers all the flavorful benefits of the “wild” yeast Brettanomyces, but with more control and reliability. Created for secondary fermentation in bottles or casks, SafBrew BR-8 provides a finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. TM
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TRAINING & EVENTS
CERTIFIED BREWMASTER COURSE 2022
The practical part of the CBC training started On January 10, the starting signal was given for this year's Certified Brewmaster Course at VLB Berlin. 29 participants from 17 nations and 4 continents will complete the Certified Brewmaster training over the next six months. 9 of them have been there from the start, the remaining students were participating online from home. Now, at the end of May, all the participants finally arrived in Berlin to complete the practical part of the brewmaster training on-site at VLB's pilot brewery and its laboratories. (ew) On 10 January 2022, Heike Flohr, coordinator of the Certified Brewmaster Course, and Burghard Meyer, head of the international brewing courses, welcomed the group of 29 on the morning of the first day in the Singha Room of the VLB Training and Education Center. VLB Managing Director Dr. Josef Fontaine gave the prospective Brewmasters a warm welcome via video message. That was day one. Now, three months later, 29 participants from 17 nations successfully completed the theory part of
the brewmaster training online or on-site at the VLB Berlin. And now, it's time for the group to move on and to enter the practical part of the training. For this practical part, that started on 18 May, all students finally arrived in Berlin, in order to follow the lessons at VLB's pilot brewery and its laboratories. Dr. Josef Fontaine again welcomed the students with a speech, but this time everyone could toast each other personally at the firstday get-together. Course instructor Burghard Meyer
is happy that every participant, whether on-site or in front of their screens, felt part of the class from the very beginning. “Our blended learning platform and Zoom made it possible to create a real classroom atmosphere.” More than 20 instructors from each of the VLB research institutes are involved in the Brewmaster training being dedicated to teaching all areas relevant to brewing. Every one of them ensures that the participants are prepared for the final exams in July.
(1) On 18 May, the whole group met in person for the first time; (2) Everybody enjoyed snacks and drinks on the welcome ceremony; (3) VLB Managing Director Dr. Josef Fontaine toasted with the participants; (4) First listening, then drinking: the group at Dr. Fontaine's welcome speech; (5) Course coordinator Heike Flohr (r.) is relieved that the students finally arrived
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Photos: ew
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EXCURSION
Where the students learn how to brew under historical conditions Twice a year, VLB Berlin staff travel to Thuringia together with the students of the Certified Brewmaster course and the German course for master brewers in order to produce a "museum brew" under historical conditions at the Hennebergisches Museum Kloster Vessra. After a break due to corona, the excursion finally took place again this spring.
Using historical equipment, VLB employees brewed the earlyyear "museum brew" together with students of the Certified Brewmaster course in the Hennebergisches Museum Kloster Veßra, Thuringia.
cess,” Biering explains the procedure. “Around noon, the lautering begins, yielding about 10 to 12 hl of wort. This wort is then boiled with natural hops for a good hour until the entire brew can be casted onto the coolship. During the night the brew is let into the wooden fermenting tub and pitched with yeast.” T he s t udent s stir mash using mashing rakes In 1734, the Thuringian municipality of Wolfor they heat with mannshausen was granted brewing rights. In the wood. This tradisame year, the residents built a brewhouse in the village. Under the direction of an elected brewmational approach ster, several families joined together to prepare a is what makes brew (max. 22 hl) for private consumption in spring the experience and autumn. The people from the area kept up so valuable. Afthis tradition until the end of the 1970s. In 1990, ter all, beer prothe Hennebergische Museum was able to acquire duction under the small one-storey brewery with the remaining historical condiinventory. tions is strikingly different from
History of the local municipal brewing communities
the comparatively low physical exertion that modern brewers face in an industrial brewery today. “I want to show the students how challenging brewing was in earlier centuries. Along the way, they can see and use the equipment we all know from the brewers' crests,” says Biering. But the more important: “The participants particularly appreciate the experience that not everything has to be meticulously timed and that you can simply take your time for the brew.”
Below: Strength lies in calm: In contrast to modern breweries, hecticness and precise planning play almost no role in the success of the brew
Photos: VLB Berlin/Jan Biering
(ew) Since the beginning of the 2000s, the Henneberger Land Brewing Association has had the right to brew five brews a year on the premises of the Hennebergi sches Museum Kloster Vessra. The individual steps from mashing to wort boiling, cooling and fermenting can then be witnessed at the historic brewhouse. One brew in the spring is the so-called "museum brew", which is served and sold at various events in the Henneberg Museum. “And we usually travel to join such a museum brew,” says Jan Biering, head of the VLB Research Institute for Beer and Beverage Production and supervisor of the privately organised excursion. On Friday is arrival – on the way the group usually visits a malt house. Saturday is brewing day. For the early risers, it starts at 5.00 a.m. with the heating of the brewing water. The rest comes at 7.00 a.m. to mash in. “We mash with several mashing steps in the classic decoction pro-
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TRAINING & EVENTS
E-LEARNING
Brewing in a Nutshell – Online: VLB Berlin launches a new e-Learning course "Brewing in a Nutshell" is considered a classic among VLB's brewing education program. So far, this course has been held once a year as an in-person seminar in German and English. Now, an on-demand online version is available. In several video tutorials the basics of beer brewing and filling are introduced. It takes about 9 to 10 hours to complete the course, and the level of learning is continuously checked by numerous questions. At the end, the successful attendee receives a certificate of attendance.
At first glance, brewing beer is quite simple: After fermentation, a tasty beer is produced from grain, water, hops and yeast. In practice, however, beer production is a relatively complex chain of numerous chemical, physical and engineering processes. During production, filling and packaging, numerous parameters must be observed in order
to ultimately obtain a high-quality and saleable product. For people without any background in brewing technology, the processes in a brewery are therefore often not easy to understand. Our new online course is aimed precisely at this target group. Course outline “Brewing in a Nutshell – Online” is a 100% online course providing detailed basic knowledge of beer brewing. It covers the general principals of the brewing and malting processes: Introduction into the world of beer Raw materials Malting – from grain to malt Wort production Fermentation and maturation Filtration, stabilization & beer treatment Filling the beer Beer types, beer quality and dispensing systems The course consists of seven thematic learning units made up of more than seven hours of highquality video lectures held by our VLB instructors. On top, there are illustrated informative texts, graphics, additional material and about 100 topic-related questions that the participant has to answer. All lecturers are part of our VLBteam and experienced in teaching,
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researching and consulting on all aspects of brewing. The course language is English. Course concept The course is based on our German and English in-person course, which more than 1200 participants have successfully completed since 1996. The total study time takes about ten hours. From the time of the first login at our e-learning platform, the participant has three weeks in total to work on all learning units. In this way, each participant has the opportunity to determine his/her own learning times and speed. At the end of each subunit, the learning progress is revised in the form of a small topic-related online test. The tests consist of multiple or single choice questions, drag & drop texts or open questions. The course is successfully completed, when the participant has passed all learning modules. Who should attend? “Brewing in a Nutshell – Online” is aimed at people who do not need
specific brewing training, but who have to deal professionally with the product beer. This can include employees from sales, marketing, administration or others, working at breweries, maltings, the supply industry or at associations, who need to have general insight into the “secrets” of beer brewing. But it is also suitable to provide a general overview of the complete process and technology of beer brewing. We would like to point out that this course is not aimed at home brewers. Hands-on brewing or development of
"Very good course for non-professional brewers." "Some topics, e.g. on water profiles, were a bit simplified, however, due to the scope of the course necessary." "The lectures and the explanation was very interesting and wonderful. It was a good opportunity to learn and get skills for the further steps in my career." Attendance fee & registration The net fee for the course is 390 € (plus tax depending on your residence). This fee includes the login for one person
INTERNATIONAL SEMINARS & CONVENTIONS + Bangkok Brewing Conference 2022 Odyssey 2022: Neutrality towards Net Zero for the Brewing Industry – 12 to 14 June 2022, Bangkok, Thailand www.vlb-berlin.org/en/bangkok2022
+ 2nd VLB Packaging Conference International ONLINE conference for the beverage industry – 30 August to 1 September 2022, VLB Virtual Campus www.vlb-berlin.org/en/VPC22
+ 3rd VLB Africa Brewing Conference VLB‘s ONLINE conference for the brewing industry in Africa – 27 to 29 September 2022, VLB Virtual Campus www.vlb-berlin.org/en/ABC2022 different kinds of beer styles are not part of this training. First feedback positive After successfully completing the course, the participants have the opportunity to give a brief evaluation. The initial feedback has been very positive: "The course gave a great overview. I enjoyed it and learned new interesting facts."
within a period of three weeks. If the course was completed successfully, the participant will receive a certificate of attendance. For companies and larger groups of participants corporate rates are offered. Prices and conditions on request. Information & registration: www.vlb-berlin.org/en/bianso bianso@vlb-berlin.org
+ 12th Iberoamerican VLB Symposium Brewing & Filling Technology
After 4 years, the VLB Ibero-American Symposium returns to Brazil – 21 to 23 November 2022, Uberlandia, Brasil www.vlb-berlin.org/en/brasil2022
+ 3rd International Brewing Web Conference
International ONLINE conference focused on brewing & beverage technology – 6 to 7 December 2022, VLB Virtual Campus www.vlb-berlin.org/en/IBWC2022
Munich, Germany | 12 – 16 September 2022 VLB Berlin in Hall A6, Booth #317 www.vlb-berlin.org/en/events VLB Berlin, Seestrasse 13, 13353 Berlin – Germany Phone: +49 30 450 80-245, Fax: +49 30 450 80-210 brewmaster@vlb-berlin.org
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TRAINING & EVENTS
VLB course offerings 2022/2023 Our courses meet the requirements of the German Accreditation and Admission Ordinance (AZAV) Reg. No. 004007 AZAV
In VLB's laboratories as well as in the pilot brewery 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 2023 will be another two block event. On top, Brewing in a Nutshell is now on offer as an on-demand onlie course.
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 and packaging and quality control. The Certified Brewmaster Course 2023 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 9 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 this hybrid 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: 9 January – 21 July 2023 More information: www.vlb-berlin.org/en/events/ cbc2023
l Craft Brewing Online
Photo: ew
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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. 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. The course is planned as an on-site class at the VLB Berlin. If the pandemic does not allow a face-to-face event, it will be held as an online seminar. Brauerei Forum International – May 2022
Location: Berlin, Germany Next date: 19 – 30 September 2022 More information: www.vlb-berlin.org/en/ craftbrewing2022
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: 14 – 18 November 2022 More information: www.vlb-berlin.org/en/ microbiology2022
l Brewing in a Nutshell This on-demand online 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 participant will receive a Certificate of Attendance. Location: Online on-demand Next date: Anytime throughout the year More information: www.vlb-berlin.org/en/bianso
Imprint
VLB institutes and departments
Brauerei Forum
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 (CEO) + 49 (30) 450 80-292 fontaine@vlb-berlin.org Gerhard Andreas Schreiber (CFO) + 49 (30) 450 80-292 g.schreiber@vlb-berlin.org www.vlb-berlin.org/en/gf
Research Institute for Beer and Beverage Production (FIBGP) Dipl.-Ing. Jan Biering + 49 (30) 450 80-132 biering@vlb-berlin.org www.vlb-berlin.org/en/fibgp
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 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
Research Institute for Management and Beverage Logistics (FIM) / Returnable Systems and Testing Laboratory for Packaging Dipl.-Ing. Ingo Pankoke + 49 (30) 450 80-192 pankoke@vlb-berlin.org www.vlb-berlin.org/en/fim
International Sales / Coordination Iberoamerica & Africa Roberto Biurrun + 49 (30) 450 80-185 biurrun@vlb-berlin.org
IfGB – Events Spirits & Distilling Wiebke Künnemann + 49 (30) 450 80-270 kuennemann@vlb-berlin.org www.ifgb.de
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
Research Institute for Biotechnology and Water (FIBW) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 m.senz@vlb-berlin.org www.vlb-berlin.org/en/fibw
Department for Bioprocess Technology and Applied Microbiology (BEAM) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 m.senz@vlb-berlin.org www.vlb-berlin.org/en/beam
Microbiology & Brewing Biology Dr. Martin Hageböck + 49 (30) 450 80-157 m.hageboeck@vlb-berlin.org www.vlb-berlin.org/en/bl
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
Research Institute for 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.-Ing. Nils Rettberg + 49 (30) 450 80-262 n.rettberg@vlb-berlin.org www.vlb-berlin.org/en/cl
Special Analyses Dr. Sarah Thörner + 49 (30) 450 80-250 sarah.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/spirits-sensory
VLB LaboTech GmbH + 49 (30) 450 80-220 labotech@vlb-berlin.org www.vlb-berlin.org/en/labotech
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: 30 May 2022 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.
Brauerei Forum International – May 2022
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Our next international edition will be released at the drinktec on 12 September 2022
VLB SCHEDULE 2022/2023
Bangkok Brewing Conference 2022 12 to 14 June 2022 Bangkok, Thailand
3rd International Brewing Web Conference 6 to 7 December 2022 Online event, VLB Virtual Campus
2nd VLB Packaging Conference (VPC) 30 August to 1 September 2022 Online event, VLB Virtual Campus
Certified Brewmaster Course 2023 9 January to 22 July 2023 VLB Berlin or hybrid course: part 1 online / part 2 on-site in Berlin, Germany
Craft Brewing in Practice Workshop: 19 to 30 September 2022 VLB Berlin, Germany 3rd VLB Africa Brewing Conference 27 to 29 September 2022 Online event, VLB Virtual Campus Training: Applied Microbiology 14 to 18 November 2022 VLB Berlin, Germany 12th Iberoamerican VLB Symposium Brewing & Filling Technology 22 to 23 November 2022 Uberlandia, Brasil
Munich, Germany 12 – 16 September 2022 VLB Berlin in Hall A6, Booth #317
Check
www.vlb-berlin.org/en/events for regular updates
editor@brauerei-forum.de
