Brauerei Forum 5/2018 - International Edition

BRAUEREI

FORUM

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

No 5 – International VLB Edition I/2018 | 25 May 2018 | ISSN 0179-2466

 The new VLB training center  Technological optimization

of the brewing process

 Premature yeast flocculation (PYF) analytics

Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin

www.brauerei-forum.de

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CONTENT

 VLB BERLIN INSIDE 4 VLB Berlin mourns the death of Honorary President 5 Axel Th. Simon has died at the age of 74 6 New training and continuing education center for brewing and beverage technology at VLB Berlin 8 Dr. Frank Rath entered retirement 10 VLB welcomes 4 new members: Spendrups Bryggeri, Brunswick Bierworks, Elmir Brewing Company and Andritz Separation

6 In October 2017, VLB Berlin (Versuchs- und Lehranstalt für Brauerei in Berlin e.V.) inaugurated its new institute building in Berlin, Germany

11 Successful assessment of accreditation after VLB relocation 12 VLB General Meeting 2017: Positive financial statement for 2016 13 VLB Berlin official partner of the "Beviale Family" / 6th European MicroBrew Symposium – November 2018 in Nuremberg

 RESEARCH & DEVELOPMENT

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14 Technical & technological brewery optimization 20 Premature yeast flocculation (PYF) analytics – prediction of a fermentation problem by malt analyses

 TRAINING & EVENTS

Alternatives to conventional processing methods and plant engineering design are in focus of this article. Some of these have already been introduced successfully

24 Russian brewers' course – Worthy premiere for VLB training center

25 VLB with seminar and booth at Beviale Moscow 2018 26 Recent VLB international activities 27 VLB at the Craft Brewers Conference 2018 in Nashville 28 VLB course offerings 2018/2019 30 VLB Books / Announcement for the chair of Brewing Science and Beverage Techology

 OTHER 31 Imprint / VLB institutes and departments – Contacts

WE BREW FOR THE BEERS OF THE WORLD

32 VLB international events 2018/2019

editor@brauerei-forum.de

Roasted Malt Beers Malt Extracts Beer Concentrate Brewing Syrups Liquid Sugar Brewing Adjunct s ASPERA BRAUEREI RIESE GMBH

Titel photo: The new pilot brewery of VLB Berlin

Photo: oh

45478 Muelheim-Ruhr, Germany Phone +49 208 588 980 www.aspera-riese.de

Brauerei Forum International – May 2018

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VLB INSIDE

We mourn the death of our Honorary President

Dr.-Ing.

Axel Th. Simon * 11 August 1943

 25 April 2018

As a partner at Bitburger Brauerei Th. Simon GmbH, Dr. Axel Th. Simon headed the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) as Chairman of the Adminstrative Board from 1989–2014. In appreciation of his 25 years of honorary service, he was named Honorary President of VLB Berlin in 2014.

An extraordinary personality, Axel Th. Simon also served on many other business and scientific committees, including on the Board and Executive Committee of the German Brewers Federation (DBB), as Vice President of the Trier Chamber of Commerce and Industry, and on the Supervisory Board of Volksbank Bitburg.

He has been recognized many times over for his outstanding service, receiving the Federal Cross of Merit in 2004, the Economic Medal of the State of Rhineland-Palatinate in 2007, and the honorary plaque ‘maximi honoris causa’ from the city of Bitburg in 2013, among others.

With a high degree of personal commitment, Axel Th. Simon made lasting contributions and will be remembered as a friend of VLB Berlin and as the namesake of the "Axel-Simon-Library" at VLB Berlin.

We will forever honor his memory.

On behalf of the Administrative Board, executive management, the employees, and all members of Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

Foto: Holger Bernert

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

Ulrich Rust

Chairman of the Administrative Board Foto: J. Biering

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Brauerei Forum International – May 2018

Dr. Josef Fontaine Managing Director Foto: R. Biurrun

Axel Th. Simon has died at the age of 74 Dr. Axel Theobald Simon passed away unexpectedly on 25 April 2018 at 74 years of age. His absence will be painfully felt by his family, the Bitburger Brewing Group, and many other people and institutions, including VLB Berlin, which Axel Th. Simon was closely associated with for over 40 years. He greatly influenced VLB Berlin while serving as Chairman of the Administrative Board from 1989 to 2014. In appreciation of his 25 years of honorary service, Axel Th. Simon was named Honorary President of VLB Berlin in 2014. urer on the Administrative Board in 1981. VLB’s top governing board named him to serve as its Chairman on 1 January 1989. He remained in the honorary post as VLB President until September 2014 – for him, it was something close to his heart.

Axel Th. Simon also left his mark on the Society for History of the Brewing Sector (GGB), where he served as Vice Chairman starting in 1982 and Chairman since 2016.

Numerous awards An extraordinary personality, Simon also served on many other business and scientific committees, including on the Board and Executive Committee of the German Brewers Federation (DBB), as Vice President of the Trier Chamber of Commerce and Industry, and on the Supervisory Board of Volksbank Bitburg. He has been recognized many times over for his outstanding service, receiving the Federal Cross of Merit in 2004, the Economic Medal of the State of RhinelandPalatinate in 2007, and the honorary plaque ‘maximi honoris causa’ from the city of Bitburg in 2013, among others. He also held the VLB golden badge of honor.

VLB has lost their Honorary President, a professed VLB alumnus at heart until the end. Thanks to the new Axel Simon Library, his name and legacy at VLB will be remembered by future brewers for generations to come. He leaves behind a wife, three daughters, and five grandchildren.

Brauerei Forum International – May 2018

Photo: Jan Biering

(dp) VLB Berlin mourns the loss of a Bitburger Brewery developed into friend and a loyal companion who one of the most modern brewerfaithfully remained at the institute’s ies in the world in the 1970s and side through thick and thin for over 1980s. Its groundbreaking innovafour decades. His death marks the tion also included the building of end of years of fruitful collabora- a pilot brewery as well as the contion with a highly respected per- struction of a wastewater treatment son: an entrepreneur and brewer plant for the brewery, which begun through and through who stood by back in 1976.

VLB Berlin with heart and soul.

Axel Theobald Simon was born in Bitburg on 11 August 1943 as the son of brewery co-owner Josef Bertrand Simon. With this background, Axel Th. Simon was destined to pursue a career in brewing.

This was an opportunity as well as a duty that he fulfilled with fervor. The first step in his career was finishing his degree in brewing technology from 1965 to 1969 in Berlin, graduating as a certified engineer.

In addition, he completed his postgraduate studies from 1970 to 1972 in Munich as an industrial engineer. He then joined Bitburger Brewery in 1972, representing the sixth generation of the familyowned business. With that, a new chapter in the history of the brewery began.

Dr. Axel Th. Simon (11 August 1943 – 25 April 2018 This was evident in the construction of the new Bitburg-Süd brewery, which laid the Deep roots in VLB Berlin foundation for Bitburger Brewing In addition to his work in Bitburg, Group’s steady growth. To a great Axel Th. Simon was also involved in degree, this was due to the efforts many other business and scientific of Axel Th. Simon. He became Chief committees. He regularly attended Technology Officer at the Bitburger VLB Berlin conferences in his role as Brewing Group in 1975, knowing Bitburger Brewery’s CTO and was a exactly how to combine brewing member of VLB’s Technical Scienexpertise, a sense of quality, and tific Committee (TWA) before being advanced technology. As a result, elected to the post of VLB Treas-

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VLB INSIDE

 VLB VLB aktuell NEWS

New training and continuing education center for brewing and beverage technology at VLB Berlin After about eight years of planning and construction, VLB Berlin (Versuchs- und Lehranstalt für Brauerei in Berlin e.V.) inaugurated its new institute building in Berlin, Germany, in October 2017. This puts VLB Berlin in an excellent position for the coming years as one of the world’s leading competence centers for the brewing, malt, and beverage industries.

Fig. 1: Exterior view of the new VLB building adjacent to the old brewhouse of the university brewery Fig. 2: The central areaway, below right the view into the project brewery

(oh) VLB Berlin took an important step in its 135-year history with the move into its new institute building on the current site at Seestraße 13 last October. Modern laboratories, seminar facilities, and conference rooms as well as a modern malting and beverage technology center for training and continuing education, research, and development in the brewing and beverage industries are available to the 150 employees on about 6000 m² of floor space.

“We are very proud to present our new VLB to you today,” said VLB President Ulrich Rust in his speech before 500 guests during the ceremonial opening on the evening of 16 October 2017. “We did it with the help of numerous supporters,

not w i t hs t anding various difficulties inherent in such a complex construction project.

Among the project sponsors, we owe special thanks to the Berlin Senate Administration that made a substantial contribution the total budget of around €35 million 2 in state and federal funds.” Official congratul at ions were also expressed by Professor Dr. Christian Thomsen, President of the Technical University of Berlin,

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Brauerei Forum International – May 2018

Dr. Michael Knieß, Berlin Senate Administration for the Economy, Energy, and Operations, and Werner Albrecht of the Federal Ministry of Food and Agriculture.

VLB Berlin’s work for the sector is appreciated by the supplier industry, as well. Heuft Systemtechnik, Siemens, Micro Matic, and Anton Paar supplied the latest hardware to equip various training facilities.

Three brewing plants with capacities of 5 hl, 2 hl, and 5 l including extensive peripherals for training and development are installed in the Wilfried-Rinke brewery technical center. The new Axel-Simon Library, the Schultheiss and Singha seminar rooms, the two laboratories for CTA and hands-on microbiological training, and a partitionable event hall for 200 persons complete the modern training and continuing education infrastructure.

Thus VLB is now perfectly positioned for the further expansion of the services it offers. VLB Managing Director Dr. Josef Fontaine com-

mented: “Our goal is to continue educating the best graduates for the national and international brewing and beverage industry as well as the corresponding supplier industry. Therefore we sincerely thank all public authorities, companies, and other people who stood by our side in the course of this demanding project.”

With VLB’s move, most of the existing buildings on the site at Seestraße 13 in Berlin’s Wedding district with a size of about 30,000 m² became available for use by the Technical University of Berlin and the Charité university hospital. Both organizations have already started planning for the finishing and conversion of the available space. The common goal is to establish a top-ranking research and education site for biotechnology, food technology, food chemistry, medicine, and the brewing industry, centrally located at Seestraße 13 in Berlin.

In this context VLB is looking forward to the pending replacement of the Chair for Brewing Technology at the Technical University of Berlin. After the current holder of the chair retires for age-related reasons in 2019, the Brewing and Beverage Technology study programs with the B.Sc. and M.Sc. degrees as well as the Brewing study program with a B.Eng. degree being prepared will continue at the Technical University of Berlin through an endowed professorship co-financed by VLB Berlin.

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Fig.3: The Anton-Paar laboratory for hands-on chemical-technical training Fig.4: View of one of the numerous analytical laboratories, here the malt laboratory Fig. 5 : The pilot brewery including a 5 hl, a 2 hl and a 5 l brewing plant Foto: (oh) Wilfried-Rinke-Technikum

5 Photos: oh

Brauerei Forum International – May 2018

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VLB INSIDE

 VLB NEWS

Dr. Frank Rath entered retirement As previously announced in December 2016, Dr. Frank Rath ceded leadership of the VLB Research Institute for Raw Materials (FIR) of his own volition effective 1 January 2018 and entered into retirement. The new Head of the institute is Henrike Vorwerk, a state-certified food chemist.

VLB Managing Director Dr. Josef Fontaine (left) and the new Head of the VLB Research Institute for Raw Materials, Henrike Vorwerk, wish Dr. Frank Rath (center) all the best for his retirement

(oh) Passing on the torch at VLB Berlin: After about 20 years of service to VLB, Dr. Frank Rath stepped down from his position as Head of the Research Institute for Raw Materials at the end of 2017. However, even after he enters retirement, the internationally recognized malting barley expert will continue to make himself available to VLB in an advisory capacity.

Ever since VLB Berlin was founded, raw materials for brewing have been a focus of its work. For example, ‘the recognition and acquisition of premium raw materials’ was defined as one of VLB’s key tasks by the institute’s first Scientific Director, Dr. Max Delbrück. This work was undertaken for nearly a century by the VLB Raw Materials division. This became the VLB Research Institute for Raw Materials in 1981, which developed into an internationally recognized institution in the field of

malting barley research under the leadership of Dr. Reinhold Schildbach. Rath assumed leadership of the institute in 1999.

He was born in 1957 and studied agricultural science with a focus on crop science at the University of Bonn from 1980 to 1986. Rath earned his doctorate in agricultural science from the Technical University of Berlin in 1993. His doctoral dissertation was entitled ‘Histological and Physiological Examinations of Water Uptake during the Malting of Various Barley Genotypes of Various Origins and Crop Years with the Aim of Optimizing Malting Work and Malt Quality.’ Rath gained professional experience at the Friedrich Weissheimer Malzfabrik malt house in Andernach, Germany, where he led the crop science and physiology division from 1990 to 1998. He then began working at VLB Berlin on 1 January 1999, taking over as Head

Photos: oh

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Brauerei Forum International – May 2018

of the Research Institute for Raw Materials from Schildbach. During the nearly 20 years that he held this position, Rath built up the institute into a leading, cutting-edge analytical laboratory for cereal analysis.

Furthermore, he continually built upon VLB’s strong reputation and various competencies in the areas of malting barley research and cereal analysis. He always remained open to innovations, consistently implementing laboratory automation, cutting-edge software solutions, and process integration at the research institute.

Rath was particularly involved in the following areas:  He served as an active member of the Mitteleuropäische Brautechnische Analysenkommission e.V. (MEBAK) starting in 2009; this included acting as a workgroup leader for the revision of the ‘Raw Materials’ volume in the ‘Brewing Technology Analysis Methods’ series.  As a member of the Scientific Advisory Board and Variety Committee of Braugersten-Gemeinschaft e.V, he participated in the development and continuous improvement of the ‘Berlin program.’ This program involves comprehensive quality analyses that form the basis for evaluating new malting barley varieties for their suitability for processing in Germany.  Research member of the working group ‘Raw Materials, Malting and Hops’ of the Technical Scientific Committee (TSC) of VLB  Established and carried out malt monitoring for Deutscher BrauerBund e.V.  Regular, comprehensive smallscale malting and analytic evaluations of new malting barley varieties for many renowned nurseries as well as for the German Federal Plant Variety Office and other official test programs, such

as NIBEM (NL), TystofteFoundation (DK), and AGES (AT)  Organization and chairmanship of the International Malting Barley Seminar from 1999 to 2016 Member of the BrewingScience Editorial Board Appointed Honorary Professor In September 2006, Rath was appointed Honorary Professor of Brewing Science at the Technical University of Berlin in recognition of his outstanding contributions to the field of scientific research.

In this capacity, he led the ‘Brewing Raw Materials/Raw Materials’ seminar for students majoring in brewing and beverage technology.

One special focus of Rath’s work lies in explaining the ‘gushing’ phenomenon in beer. In addition to carrying out numerous investigations to research causes of this phenomenon rooted in raw materials, he also participated in the further development and redevelopment of analytical verification methods for securely predicting the gushing potential of malting barley and malt. In 2012, his work in this area came to a head in the form of a joint research project conducted in collaboration with the European Brewery Convention (EBC) and Euromalt.

This project yielded new findings on various possible influencing factors and involved the development of a commercially applicable method for gushing predication based on MALDI-TOF mass spectrometry.

Rath’s successor Henrike Vorwerk also made a significant contribution to this project.

“20 years is a very long time, but it was wonderful!” said Rath upon his retirement at the end of December, surrounded by his peers. “Of course, there were difficult phases, but we achieved a great deal. Moving into the new building has opened up more and greater opportunities to VLB than ever before. That’s why this is a good time to pass on the leadership of the research institute into new hands.”

He wished his successor Henrike Vorwerk a prosperous future. Finally, he reminded everyone that he will not be ‘fall off the face of the Earth’ as far as VLB is concerned; he is happy to continue to draw on his expertise to advise on special matters. The retiree would now like to increasingly dedicate his free time

to his passion for historic cars and the richly varied cultural scene in Berlin.

Successor: Henrike Vorwerk As announced, the successor to Dr. Frank Rath as of 1 January 2018 is the state-certified food chemist Henrike Vorwerk (34). She hails from the ‘Münsterland’ area of Germany’s North Rhine-Westphalia region, and earned a degree in food chemistry from the University of Münster. Vorwerk joined VLB Berlin in 2009, where she initially served as a research assistant to Dr. Rath, focusing on special analytics and mass spectrometry. Most recently, she made a significant contribution to the successful EBC/Euromalt project, over the course of which new methods for the secure prediction of the gushing potential of malt and beer were developed, among other things.

“I look forward to this new professional challenge,” says Vorwerk.

“Last year, we put together a team able to complete the various, highly varied tasks we will face. Because of this, we feel we are very well equipped for the coming years in terms of analytics, consulting, and research. Moreover, Dr. Rath will continue to advise us on special matters. For this reason, I am certain that we will continue to be able to follow in his footsteps and further develop the Research Institute for Raw Materials.”

25 employees currently work at the Research Institute for Raw Materials (FIR) at VLB Berlin. The institute serves as professional partner for players in the brewing and malting industries as well as for plant breeders, on both a national and an international level.

Top: Frank Rath pictured at the retirement ceremony for his predecessor, Dr. Reinhold Schildbach, in 1999 Center: TU Vice President Dr. Jörg Steinbach (left) and Dr. Ulf Stahl (right), Dean of Faculty III, presented Rath with the certificate of appointment to the position of Honorary Professor in 2006 Bottom: Frank Rath has been an highly sought-after speaker at many seminars and congresses; here, he is pictured at the 32nd International EBC Congress in Hamburg, Germany, in 2009 Brauerei Forum International – May 2018

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VLB INSIDE

 VLB NEWS

VLB welcomes 4 new members: Spendrups Bryggeri, Brunswick Bierworks, Elmir Brewing Company and ANDRITZ Separation Three international breweries have decided to become a VLB member: Since April 2017, the Elmir Brewing Company, Lebanon, has been a VLB member. As of 1 January 2018, the Swedish brewery Spendrups and Brunswick Bierworks from Canada join the VLB network. In addition, ANDRITZ Separation, a division of the international technology group ANDRITZ, headquartered in Graz, Austria, has been a new sponsoring member since January 1, 2018.

Fig. 1: Giovanni Angelini (Impiantinox) , Jan Biering, VLB, Noel Abinader (Founder), Chris Fadel (Brewmaster), Marc Bou Zeidan (Brewmaster) (f.l.)

Fig. 2: Dr. Roland Pahl, VLB, Richard Bengtsson, Spendrups, und Dr. Josef Fontaine, VLB (f.l.)

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Spendrups Bryggeri (Sweden) The Spendrups Bryggeri is a family business that combines traditions with innovation. The brewery, founded in 1897 in Grängesberg, central Sweden, is run by the 5th generation of the Spensrups family. Today, the head office is in Vårby near Stockholm with production sites in Grängesberg, Hällefors and Visby. In total, Spendrups produces around 1.9 mio hl of beer and 2.2 mio hl of non-alcoholic beverages.

The beer and beverage portfolio includes brands such as Mariestad, Norrland's Guld, Heineken, Loka, Schweppes and Briska. But there are also wines from Cono Sur, Gallo or Boschendal distributed. Spendrups subsidiaries are a.o. Spring

Wine & Spirits, Gotland's Bryggeri, Hellefors Brewery and the logistics company BIBAB. With 950 employees, the group has an annual turnover of 3.4 billion Swedish kroner (about 341 million €).

Brunswick Bierworks (Canada) The brewery in Ontario, Canada, focuses on local and global brewers who want to produce high-quality beer locally for the Canadian and North American markets. Brunswick Bierworks offers its know-how, brewing technology and sales support. A 50 hl plant and a modern 20 hl pilot plant are available, which can also be used for product development. The brewing equipment comes from the Canadian provider Newlands System (NSI).

Elmir Brewery (Lebanon) The Elmir-Brewery (Meem) is located in Matn near Beirut, Lebanon.

The Craft Brewery has a 10-hl plant from Impiantinox / Easy Bräu (Italy). For the beginning, the brewery plans to brew Pilsner, Amber Ale and IPA, which will later be supplemented by seasonal recipes. The distribution takes place via the own brewery pub. Initially barrels will be offered for the gastronomy, the sales of bottled beer is scheduled in a second step.

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Brauerei Forum International – May 2018

Christian Riemerschmid von der Heide, representing Brunswick Bierworks, and Dr. Josef Fontaine, VLB, in October 2017 in Berlin Andritz Separation Olaf Müller, Senior Vice President at ANDRITZ Separation, explains his intention to join the VLB network: "ANDRITZ has a broad product portfolio and extensive experience in solid-liquid separation. We also have interesting solutions for the brewing and beverage industry.

With our membership in the VLB

Successful assessment of accreditation after VLB relocation The VLB Berlin laboratories successfully completed a surveillance review by the German Accreditation Body (DAkkS) at the end of November.

Handing over of the VLB membership certificate at the 105th Brewing and Engineering Conference in Dortmund, Germany, in March (from left): VLB President Ulrich Rust, Lorenz Rebernik, Managing Director ANDRITZ Separation, Olaf Müller, Senior Vice President ANDRITZ Separation, and Dr. Ing. Josef Fontaine, Managing Director VLB Berlin

Berlin, we would like to contribute even more to our experience in the brewing industry in the future." Müller represents now ANDRITZ Separation in the Technical-Scientific Committee of the VLB. ANDRITZ is one of the world's leading suppliers of plants, equipment and services for hydropower plants, the pulp and paper industry, the metalworking and steel industries, municipal and industrial solidliquid separation, animal feed and biomass pelleting. The headquarter of the listed tech-

nology group, which employs around 25,200 people worldwide, is located in Graz, Austria. The group operates over 250 locations in more than 40 countries.

The ANDRITZ Separation division has been a driving force in the development of solidliquid separation technologies and services for more than 150 years. The product range includes mechanical technologies such as centrifuges, filters, rakes, thickeners or separators, as well as thermal technologies such as dryers or coolers.

(BF) The high level of competence of the various laboratory areas with regard to their diverse testing and analysis activities in accordance with the international standard DIN EN ISO / IEC 17025 was once again confirmed.

After the VLB moved with all institutes and testing laboratories into its new training and education center this September, a new assessment by the German Accreditation Body GmbH (DAkkS) was necessary. At the end of November, two DAkkS assessors reviewed the new laborator ies for their suitability for the standardized testing and analysis activities – with positive result.

In addition, in the context of this assessment, new test procedures could successfully be included in the scope of accreditation of the VLB Berlin, e.g. the sampling of water from re-

cooling plants according to VDI 2047-2 or the determination of the degree of final attenuation of congress wort according to MEBAK by means of a new miniaturized process.

Wide range of offers The VLB Berlin offers a wide range of accredited testing and analysis activities. Since 2010, the accreditation system in Germany is completely subject to the DAkkS, an institution directly funded by the Federal Administration.

The DAkkS is a signatory to the Mutual Recognition Agreement of EA (European Co-operation for Accreditation), ILAC (International Laboratory Accreditation Cooperation) and IAF (International Accreditation Forum). As an officially accredited testing laboratory, VLB Berlin is able to offer testing and analysis activities on the basis of an international standard.

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Brauerei Forum International – May 2018

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VLB INSIDE

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

VLB General Meeting 2017: Positive financial statement for 2016 The General Meeting of VLB Berlin was held in Berlin on October 16, 2017. The annual financial statements for 2016 were presented, showing a surplus of € 698,000. The meeting was headed by Ulrich Rust, Chairman of the VLB Administrative Board who was relieved without dissenting vote.

The VLB Administrative Board at the General Meeting on 16th October 2017 in Berlin: Dr. Stefan Lustig, Wolfgang Janssen, Horst Müller, Dr. Dietrich Mönch, Gerhard Theis, Dr. Josef Fontaine, Ulrich Rust (f.l.) (absent Peter Himmelsbach)

(oh) Dr. Josef Fontaine, Managing Director of VLB, reported on the fiscal year 2016. The major developments can be summarized as follows:  Sales revenues from analytics, events, goods sales, consulting and expert reports totaled to € 6.5 mio (+ 4.1 %).  The total revenues (sales revenues plus funds from third-party research, contributions, donations and other items) totaled to € 11.45 mio (+10.2 %). In this respect a substantial donation from the company Heuft Systemtechnik had a particularly positive effect.  In total, the VLB reported a surplus of € 698 T in 2016 (+ 3 %), which will be transferred to reserves.  The personnel capacity amounted to an annual average of 149 employees, including 79 scientists.  In 2016, the VLB had a total of 359 members, including 109 vo-

ting and 213 non-voting members.  The annual financial statements for 2016 were audited by the KWP Revision GmbH Wirtschaftsprüfungsgesellschaft, Berlin, and received an unqualified audit opinion. The General Meeting 2017 relieved the Administrative Board and management without a dissenting vote.

On behalf of the VLB Board, VLB President Ulrich Rust thanked the Managing Director, Dr. Josef Fontaine, the Head of Finance, Gerhard Schreiber, and all the employees of the VLB for their commitment and hard work. But he also warned that one should not be blinded by positive individual results.

In the further course, the general assembly approved two amendments to the statutes:  § 9 para. 2 (General Assembly) was supplemented by the phrase “General Meetings are quorate regardless of the number of

members present.”

 Section 10 para. 1 (Board of Di-

rectors) was also amended. In the future, the Board of Directors may consist of a maximum of 9 (previously 7) members. In addition, it is now possible for up to two members of this body to be actively involved in a non-voting member company or to be neutral active academic or administrative personalities.

Subsequently, Fontaine gave a prospect on the financial year 2017. In the period from January to August, a slight decrease in total revenues could be observed.

Nevertheless, the overall forecast is positive. The particular challenge for the VLB in 2017 was the move to the new building, which began in mid-September and was due to be completed in December, and the transfer of the old buildings to the TU Berlin and the Charité.

The next General Meeting of the VLB Berlin will take place on October 15, 2018, as part of the 105th VLB October Convention in Berlin

Photo: oh

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Brauerei Forum International – May 2018

VLB Berlin official partner of the „Beviale Family“ ®

The „Beviale Family“ – a series of events which includes the BrauBeviale, Beviale Moscow, Craft Beer Italy, Craft Beer China, Craft Drinks India and Feira Brasileira da Cerveja – will benefit from a framework agreement on international collaboration signed by NürnbergMesse, Doemens Academy and the VLB Berlin.

Specialty Malting Company since 1879

Bamberg - Germany BARKE® MALT

(BF) With the „Beviale Family“ project the NürnbergMesse Group demonstrates its expertise in the beverage industry on an international stage. The original event is BrauBeviale, the international capital goods exhibition for the beverage industry in Nuremberg. Other members of the Beviale Family are operating in important growth markets worldwide: Beviale Moscow, for example, is the trade fair for the entire beverage industry in Eastern Europe. Craft Beer China in Shanghai is becoming established as the gathering place for the Chinese craft beer community, while Craft Beer Italy, which took place in November 2017 very successfully in Milan is the B2B platform for the Italian sector. The Beviale Family is also represented in Brazil, as the Feira Brasileira da Cerveja in Blumenau is “supported by BrauBeviale”. And the next event is the Craft

Drinks India, which takes place from 4 to 5 July 2018 in Bangalore. Other projects are still in planning.

The role of VLB Berlin and Doemens in this cooperation is to supplement the trade shows with educational seminars. “We are very proud that we have been able to get these two renowned education and training establishments on board as partners for our product family”, explains Peter Ottmann, CEO of NürnbergMesse Group, underlining the international appeal of both institutes. “We look forward to working with our international sponsors, who will provide inspiration and ideas as they play an active role in shaping our network and Beviale Family events in the future.”

Through this alliance, NürnbergMesse is underpinning its expertise in the beverage industry on the worldwide market. “This new collaboration is

an outstanding opportunity to continue to develop our common strengths in the craft beer sector at international level,” says VLB Managing Director Dr Josef Fontaine. “The successful launch of Craft Beer Italy in November has more than confirmed this view.” Dr Werner Gloßner, Managing Director of Doemens Akademie, adds: „We are proud to support the internationalisation strategy of the Beviale product family and help drive it forward to the advantage of all parties.”

Next events: Craft Drinks India 2018 4-5 July 2018, Bangalore, India Brau Beviale 2018 13-15 November 2018, Nuremberg, Germany Beviale Moscow 2019 19-21 February 2019, Moscow Feira Brasileira da Cerveja March 2019, Blumenau, Brazil Craft Beer Italy 2019 27-28 March 2019, Milano, Italy Craft Beer China 2019 May 2019, Shanghai, China

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and craft breweries in Europe and other continents. The topics are focused on technological and quality aspects of beer brewing on a professional level. Besides an overview of the international market trends in this segment the symposium focuses primarily on technical / technological aspects of craft beer production. In addition to general concepts for

www.vlb-berlin.org/en/microbrew2018

small-scale brewery plants, the rich variety of products available by variations to the raw materials, process parameters and yeasts as well as the necessary quality control will be presented and discussed.

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Brauerei Forum International – May 2018

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RESEARCH & DEVELOPMENT

 BREWING TECHNOLOGY

Technical & technological brewery optimization Dr. sc. techn. Hans-J. Manger, Frankfurt (Oder) and Prof. Dr. sc. techn. Gerolf Annemüller, Berlin

Striving for cost advantages in the area of investment and operating costs was and remains a major driving force behind all technical/technological developments, naturally always under consideration of product quality. Beer production is being used here as an example to identify alternatives to conventional processing methods and plant engineering design. Some of these have been successfully introduced already.

1. Wort preparation The main focus in the area of wort preparation is on the following aspects:  Reducing the input of thermal energy through vapor heat recovery for heating the mash and lauter wort.  The mash or wort can be heated using what is called mixed condensation (direct steam injection) with food grade low-pressure steam. Here the low heat transfer cost is advantageous.  Reducing the total evaporation to values ≤4 %.  Using separate apparatuses for the chemical reactions of the wort ingredients and the evaporation of unwanted volatile substances with water vapor – in a stripping process, for example – is expedient. This permits controlled, ‘tailor-made’ evaporation. The ‘Meurastream’ system is an example for this type of process control. It allows total evaporation to be reduced to about 1.5 % [1].

Optimized lauter tuns (≤13 brews/d) a n d m o d er n mash f ilter s (≤16 brews/d) are used for the lautering process step. Optimum yields are obtained by using comminution systems (steep conditioning and/or hammer mill) optimized for this equipment. Naturally these depend to a large extent on the malt quality as well. Minimizing the exposure to oxygen during comminution by using inert gas is also possible in principle.

A continuous wort preparation procedure is possible under certain conditions. However, this requires a mashing-in temperature of ≥55 °C to prevent mash acidification. Five plants using the ‘Meura­brew’ sys-

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.

tem [2] are being operated quasicontinuously already: A defined mashing-in or mashing time is followed by a brief cleaning and/or rinsing interval. The lautering process can be realized using several lauter vessels operated in parallel.

For example, three mash filters can be operated alternately for first wort production, leaching the spent grain, and spent grain discharge/ preparation for mashing-off.

Alternative lautering systems have recently been presented, for example, using centrifugal force (decanter [3]) or a disk filter cascade [4]. Currently the cost of using a decanter is too high compared to the conventional lautering systems.

The ‘Nessie’ system from Ziemann has only been tested on a technical training center scale to date. A production plant is under construction.

The partial worts for a brew can be collected, hopped, heated (with vapor heat), and kept hot. This can be followed by a stripping process.

Hot trub is removed in the whirlpool or sedimentation tank, followed by wort cooling (one- or two-stage) [5].

Yeast is pitched into the cold wort, followed by fermentation.

Benefits of the new brewhouse systems include saving heat, water, and electrical energy. For example, Meura cites the following [1]: heat 11.52 MJ/hl; water 1.26 hl/ hl; electrical energy approximately 4.5 kWh/hl (according to [6]). The advantages and disadvantages of a discontinuous or continuous beer brewing process are discussed in several publications.

2. Fermentation, maturation, storage, and clarification Many breweries have adopted the use of cylindroconical tanks in the

Brauerei Forum International – May 2018

one-tank process or cylindroconical fermenting vessels and cylindroconical storage vessels in the two-tank process. This development commenced internationally around 1965. The CCTs are operated free-standing or with partial or full enclosures. Cooling pockets and direct evaporation or refrigerants are used for cooling the CCTs. Some operations in the eastern part of Germany are successfully practicing external cooling using plate heat exchanger circuits. The required fermentation, maturation, and storage times can be considerably reduced through targeted control of the parameters temperature and pressure along with adapted yeast management, with no impairment of the beer quality. Precoat filtration (here the Twin-flow filter system from Krones offers process technology advantages) or crossflow membrane filtration are the most common methods for filtering the beer. Ceramic membrane materials (for example [8]) are already being tested and used, in addition to the currently still dominant membrane filters with hollow fiber membranes made of plastic [7]. See also the technical literature [9].

In regards to filter aids, alternatives to kieselguhr being discussed and tested include filter aids on the basis of cellulose or rayon fibers [10], Alginit [11], and plastics (for example, Crosspure® [12]). Separation is being used successfully in some operations for preclarification to extend the filter life.

2.1 Approaches for the further optimization of fermentation, maturation, and storage Possible approaches to influencing costs compared to the fermenta-

tion, maturation, and storage phase in the majority of plants from the perspective of minimal investment and operating costs today are as follows:  Using CCTs without jacket cooling and without individual heat insulation: – Transfer of the fermentation heat (see below).

– Setup of the CCTs at minimal distances to each other with maximum utilization of the base area.

– Enclosing the CCTs with PUR rigid foam heat insulation (≥120 mm). The enclosure is less costly compared to individual tank insulation and offers additional technical benefits for operation and maintenance (smaller surfaces and therefore reduced heat losses, smaller amount of PUR rigid foam, smaller steel jacket, easier maintenance and frost-proofing in winter operation, see also [13]). Considerable amounts of PUR rigid foam and jacket sheeting can be saved, even in case of additional partition walls (see below). A cost comparison between the outdoor installation/enclosure versions should always be performed for each special case.

The enclosure can be realized cost-effectively in lightweight construction with PUR sandwich elements incorporating the CCTs in the statics.

– CCTs in a similar technological state (such as a weekly batch, three-day batch) or with the same temperature should be separated by a heat insulation partition wall

(approximate thickness 30–40 mm) to exclude thermal influences on other CCTs. – CCTs with the function of a cylindroconical fermenting vessel and cylindroconical storage vessel can be decoupled from each other with a heat insulation partition wall (approximate thickness 40 mm).

– The enclosure can be equipped with a relatively small cooling surface for room cooling to prevent the formation of condensation, and to compensate for possible heat losses to the environment.

– Arrangement of the engineering platform below the CCTs or installation of an engineering corridor for several rows of CCTs. The jacket space can also be used as the engineering room for CCTs with a load-bearing jacket.  Transfer of the fermentation heat: With the cylindroconical fermenting vessel, this can be realized by installing a jacket cooling surface, an external heat exchanger circuit, by using the fermentation heat for the increase from the pitching temperature to the maturation temperature, or a combination.

Naturally it is also possible to equip a cylindroconical fermenting vessel with a cooling jacket and carry out fermentation with temperature control as desired.

Then the cooling surfaces only have to be designed to transfer the fermentation heat and can be operated with low energy costs at a relatively high evaporation

CCV

CCV

fermentation

storage

or refrigerant temperature (with ice water, for example).  Transfer of the liquid heat quantity by one or more central coolers for cooling to the storage temperature. Operating these with direct evaporation at -2–4 °C is recommended. This makes it possible to considerably reduced the required cooling times. Energy peaks can be avoided with a corresponding layout. The amount of refrigerant required in operation can be reduced considerably as well, and the cooling systems can be operated at favorable evaporation temperatures to minimize the specific energy consumption (kWh/kJ).

Thus the cylindroconical storage vessels are operated without heat exchanger surfaces. Individual cylindroconical storage vessel cooling is not required at a storage temperature of ≤-2°C given storage times of 6–10 d. In such cases the room air is slightly cooled but above all dried to minimize heat losses through convection and conductance.

Naturally the installation of a small ‘temperature maintenance cooling surface’ in the enclosure is conceivable as well. The technological implementation of the CCTs described above can be realized as follows: In the two-tank process according to Fig. 1: Cylindroconical fermenting vessel → young beer separation → deep cooling to storage temperature → cylindroconical storage vessel or, according to Fig. 2: Cylindroconical fermenting vessel → deep cooling to storage temperature → cylindroconical storage vessel.

– In the one-tank process according to Fig. 3: CCT → deep cooling → CCT

refrigerant

surplus yeast core yeast

to filtration

Fig. 1: Two-tank process with young beer separation and external heat exchanger for deep cooling to the storage temperature external heat exchanger for deep cooling to the storage temperature

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RESEARCH & DEVELOPMENT

CCV

CCV

fermentation

storage to filtration

refrigerant

risidual yeast surplus yeast core yeast

possible bottom yeast dosing tank bottom yeast

maximum cooling

normal cooling

CCV

CCV

fermentation

storage

refrigerant

Using a CCT in the one-tank process according to Figure 3 naturally presumes that the CCT has at least one additional connection that ends shortly below the liquid level.

This connection can be positioned inside the CCT (‘riser pipe’) or outside. Frost proofing and thermal expansion must be taken into account with the latter installation in case of an outdoor setup within the heat insulation. The CCTs with an external plate heat exchanger circuit operated in the eastern part of Germany have such a connection as well as a third that ends above the sediment yeast (Figure 3a and 3b). This leads to additional process versions for the removal of the low-

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Fig. 2: Two-tank process with external heat exchanger for deep cooling to the storage temperature; classic yeast collection; separation to improve filtration; (sediment) yeast dosing in the unfiltered beer line is possible

refrigerant

yeast beer and the timing of yeast collection.  Existing cylindroconical fermenting vessels/cylindroconical storage vessels with jacket cooling can in principle be handled as shown in Figures 1 and 2.

The benefits of the one-tank process include avoiding O2 uptake, omitting CCT cleaning for each filling, and omitting transfer pumping. Uncompromising low-oxygen operation is essential for processing according to Fig. 1 through 3.

Supplementary cooling in the storage tank using the external cooling circuit is of course also possible when needed, for example, in case

Brauerei Forum International – May 2018

Fig. 3: One-tank process with external (individual) heat exchanger for cooling to the storage temperature; yeast collection at any time (for a detailed description, see also [13]). a Circuit version for ‘normal’ cooling during fermentation, b Circuit version for fast cooling of the CCT with constant temperature difference at the heat exchanger of extended, unplanned storage times. Cooling energy consumption can only be reduced through appropriate heat insulation, an optimal (as high as possible) evaporation temperature of the refrigerant, and short dwell times. The amount of heat to be transferred is determined solely by the original gravity, attenuation, and the difference between the pitching temperature and minimal storage temperature.

Optimum heat insulation is characterized by a favorable k value and a small surface of the CCT installation by minimizing the construction volume.

Maintaining the original k value over the long term for the service

life of the CCT by excluding water vapor diffusion is essential here.

2.2 Using CCTs with an external cooling circuit The use of CCTs with an external cooling circuit helps to:  Reduce the investment costs.  Reduce the time for cooling to the storage temperature of ≤-1.5°C (the cooling time can also be reduced to ≤12 h in the one-tank process, if necessary; see Figure 3 b).  Reduce energy costs compared to jacket cooling by means of indirect cooling using glycol solution.  Even out the electrical energy demand of the cooling system.

Cooling by means of glycol solution (ϑ = -3– -4 °C) makes it possible to use energy storage and may permit the cooling system to be shut down to avoid energy consumption peaks.  Improve yeast sedimentation.  Ensure homogeneity in the CCT, even during the secondary fermentation/maturation phase and in the tank cone (cone cooling/ yeast sedimentation cooling is essentially integrated). CCTs can be designed and installed with no regard for the diameter/height ratio. The maximum liquid column in a CCT is limited only by the allowable or desired C02 content.  Simplify sample collection. A current sample can always be removed from the transfer pumping circuit.  In principle the external heat exchanger can also be operated with direct evaporation (naturally the control effort required to prevent freezing is higher in this case).

2.3 Yeast collection and residual beer extraction and utilization In the version according to Figure 1, the yeast is separated using the young beer separator and can be used for pitching and also sold as feed yeast. One benefit of this version is that the yeast can be harvested with no temperature shock before cooling to the storage temperature. With the version according to Figure 3, yeast collection is possible at any desired time, for example, during a temperature rest while cooling, essentially at the pitching temperature.

Yeast collection directly after the

end of extract breakdown is fundamentally beneficial. It may also be performed with classic temperature and fermentation management from the CCT/cylindroconical fermenting vessel as shown in Figure 3 (one or more collections). The pitching yeast can be taken from the CCT and used directly for dosed pitching according to the cell count. Usually there is sufficient time to first verify the suitability of the yeast crop for pitching. Newer analysis methods are suitable here. Yeast collection can also be performed after cooling the entire contents of the CCT/ cylindroconical fermenting vessel.

Interim storage of a limited amount of yeast is possible as well in order to decouple the yeast collection and pitching processes, thereby avoiding dependencies. In case of yeast collection with the need for a subsequent extended storage phase, the yeast crop should be cooled in the CCT or directly afterwards (≤3 °C), for example, using a plate heat exchanger. It can be stored under beer or preferably under wort. A temperature increase has to be excluded here.

The CO2 can be removed from the yeast crop using sterile air. This mode of operation requires a yeast crop vessel with an operating pressure ≥1.5 bar, an aeration device in the transfer pumping circuit, and corresponding gas overflow fittings. CO2 degassing is performed with overpressure (‘stripping’) to avoid foaming. Only then can the pressure be relieved. Yeast beer/ tank-bottom beer can be extracted from the collected surplus yeast by means of crossflow membrane filtration, filter pressing, separation, or sedimentation, for example.

Collecting the residual beer (yeast beer, tank-bottom beer, and other residual beer) under the exclusion of oxygen, as far as possible, and regularly dosing it into the hot wort between the whirlpool and wort cooler pump is sensible. Dosing should be at the same quantity as residual beer collection, for example, ≤2 %.

Dosing from a storage tank can be automated with relatively little effort. The following points need to be observed:  Maintaining the dosing rate.  Keeping the wort temperature above 95–96 °C.  Adjusting the dwell time before

the wort cooler so that ≤2000 PU can be achieved (see also [13], section 19.7).

No ethanol is lost and biological safety is given with the procedure described above. Blending of the residual beer is automatically assured with this approach and possible yeast cell excretions (such as proteases) are inactivated. A sensory effect on the beer is virtually excluded at the stated dosage.

Clarification separators installed in various breweries before the precoat filter system are well suited for online yeast beer extraction.

The surplus yeast and/or the CCT sediment from the downstream tanks being filtered are added to the unfiltered beer according to the separation capacity of the separator. Dosing has to be controlled and a buffer tank may have to be used to prevent haze causing substance peaks. Consistent oxygen-free operation is required with this version as well.

With the method described (pitching yeast dosing directly from the CCT controlled according to the cell count, surplus yeast and sediment processing by means of a clarifying separator), separate yeast storage vessels can be omitted in part or entirely and a special residual beer or tank-bottom beer extraction system is not required. The separated yeast is conducted into the old yeast tank from where it can be sold. Residual beer extraction from tank bottoms with a low solid matter content due to sedimentation has unjustly been somewhat forgotten. It requires the following:  Two containers used alternately.  The ability to remove the top layer of residual beer.  A corresponding discharge device for the yeast, such as a slurry pump. The discharge cone must be adapted to the conveying volume. An anaerobic process is possible.

2.4 Yeast management The growth and transfer of pure culture yeasts to production should be carried out regularly in a pure culture or propagation plant under aerobic conditions. The aforementioned direct dosing of the yeast crop from the CCT into the wort according to the cell count is highly advantageous for various reasons

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RESEARCH & DEVELOPMENT

(low manual effort and apparatus cost, no or only low storage volume for pitching yeast), unless continuous pitching with krausen, aerobically multiplied yeast, or core yeast is used.

The insights regarding active yeast and improving its vitality through aerobic conditions in multiplication plants (‘assimilation plants’) can be applied to this version as well through the reproducible, dosed supplementary aeration of the beer (for example, from highgravity wort) directly after pitching in the CCT/cylindroconical fermenting vessel, for instance, until filling the CCT ends. Only traces of oxygen are needed here!

The use of oxygen reduces foam development and increases the dissolution quantity. Cost benefits are also realized due to the nominal diameter of the pipework and fittings (only DN 2–≤4 is required), the ease of dosing, and biological safety compared to the use of sterile air. Automatic supplementary aeration can be retrofitted at low cost and, of course, CIP-capable.

Thus the handling of the pitching yeast can be considerably simplified. The dosing of the pitching yeast should always be monitored with measuring technology if possible. Designing this as a differential haze measurement is advantageous.

3. Clarification and filtration 3.1 Preclarification of the beer through separation The filterability of the unfiltered beer can be improved by using centrifugal separators. Excess yeast content in particular, but also part of the hazeforming substances and β -glucan gels precipitated during fermentation, maturation, and storage can be removed. This allows the filtrate yield to be increased while the specific filter aid

18

consumption can be reduced. Haze peaks in the unfiltered beer have to be prevented by using a buffer tank and automatic switching. Combining yeast beer/tank-bottom beer extraction with preclarification is possible in principle (see above).

3.2 Low-oxygen processing The entire beer path from the CCT/ cylindroconical storage vessel to the filling machine inlet must be protected against possible oxygen uptake. Consistently excluding air and oxygen along this path by using oxygen-free water or by flushing and pressurizing the entire vessel and pipework system with CO2 is a prerequisite for quality beer (see also [14])! An oxygen content ≤0.02 mg/l at the filling machine inlet is a realistic target.

4. Apparatus improvement of CCT pipework and CCT operation Krones presented a practical version for the CCT pipework and op-

eration at the VLB’s 2017 October convention [15]. The proposed Poseidon system is not only suited for new installations. It can also be retrofitted on existing CCTs. The Poseidon system permits highly functional process control during fermentation, maturation, yeast collection, and cooling of the beer in line with the proposals in section 2, and makes it possible to shorten the fermentation and maturation time.

The Poseidon system was presented at the Brauerei Forum 1/2018. Figure 4a presents a schematic of the Poseidon system; Figure 4b shows the CCT cone with its connections.

The central lance, the tapping at the top and the discharge at the bottom are arranged coaxially and form an assembly together with the CCT cone. In another version, a transfer pumping device was proposed in order to improve the homogeneity and substance conversion in the CCT (see Figure 5).

Fig.4: The Poseidon System by Krones: a Technological schematic, b Apparatus design with plate heat exchanger 1 Central lance, 2 Upper tapping, 3 Displacer, 4 Inlet and outlet, 5 Lower discharge at cone end, 6 Fittings, 7 Plate heat exchanger

Brauerei Forum International – May 2018

Fig. 5: Transfer pumping system according to the GEA Brewery System [16]

a Schematic: 1 CCT cone, 2 Jet mixer 5. Possibilities for continuous production CCTs equipped with Poseidon can also be switched to create a vessel cascade if needed. In principle this can be operated continuously, subject to the prerequisite that the container sizes are adapted to the different process durations of the individual process steps. The advantages and disadvantages of continuous beer production will be presented in a separate article.

6. Outlook and objectives  The installation of CCTs without individual heat insulation but with an insulated enclosure and, where applicable, segmentation into several sections with the same temperature can make a contribution to lowering investment and operating costs.  Using central heat exchangers with direct evaporation for cooling to the storage temperature after fermentation/maturation helps reduce the specific energy costs and permits the amount of refrigerants for a plant to be minimized.  The use of CCTs with an external cooling circuit helps reduce costs, shorten the process time, and reliably and consistently obtain the desired beer quality.  Direct yeast dosing from a yeast crop CCT simplifies yeast management, but also requires the cell concentration to be determined exactly.  Aerobic treatment of the yeast crop before pitching and limited supplementary wort aeration of high gravity worts help improve

the vitality and quality of the yeast and beer.  Residual beer extraction can be integrated in this stage when separators are used for preclarification of the unfiltered beer.  Membrane separation methods are suitable for residual beer extraction from sediment yeast and surplus yeast, in addition to the use of separators and/or the decanter.  Residual beer can be dosed into the hot wort with no technological risk under given conditions.  The uncompromising exclusion of oxygen after pitching is an important prerequisite for quality assurance.

When investments, expansions, or plant modernization are being considered, the potential identified here should be taken into account and possibly realized.

Bibliography [1] The ‘Meurastream’ System, in: The Meura Journal, Special issue drinktec 2017, page 4.

[2] 5th Meurabrew for SABMiller Columbia; wort production 240 hl/h (same as [1], page 8).

[3] Michel, R.: Dekanter-Einsatz im Sudhaus – Herausforderung und Potential für die Zukunft. Presentation at the spring conference of VLB Berlin, Dresden 2015.

[4] Ziller, K.: Schnell, kompakt und effizient – Apparativer Aufbau und Funktion der neuartigen Läutertechnik Nessie von ZiemannHolvrieka; presentation at the spring conference of VLB Berlin, Munich 2017.

[5] The energy consumption for the two wort cooling variations is not equivalent. It must be investigated on a case-by-case basis. Also see ‘Fachrechnen für Mälzerei und Brauereitechnologen,’ section 7.10; VLB Berlin publishing company, 2015.

[6] Liebl, K.: Strategische Erfolgspositionen für Brauereitechnologen, presentation at the spring conference of VLB Berlin, Eindhoven, 2010.

[7] Liebl, K. et al.: Membranfiltration in der Oettinger Brauerei, Brauwelt 155 (2015) 45, pages 1336–1339.

[8] Frahm, Chr., Herberg, W.-D., and C. Waubke: Abfallfreie Bierfiltration mit Keramik-Membranen; publication of GEA Mechanical Equipment/ GEA Westfalia Separator Group GmbH. [9] Annemüller/Manger: Klärung und Stabilisierung des Bieres; Berlin: VLB Berlin publishing company, 2011.

[10] Zacharias, J., Schneid, R., and R. Scholz: Bierfiltration mit Viskosefasern – Verfahren für kompressible Filterhilfsmittel; Brauwelt 157 (2017) 35, pages 1012–1015.

[11] Hippmann, S., Esslinger, H. M., and M. Bertau: Kieselgurfreie Anschwemmfiltration mit Alginit; Brauwelt 157 (2017), 37–38, pages 1114–1117.

[12] Crosspure® – Die Lösung für kieselgurfreie Filtration und Stabilisierung; brochure from BASF Ludwigsburg (D).

[13] Annemüller/Manger: Gärung und Reifung des Bieres; 2nd edition, Berlin: VLB Berlin publishing company, 2013.

[14] Manger, H.-J.: Technische Mög­ lichkeiten zur sauerstoffarmen Arbeitsweise bei der Bierherstellung, Brauwelt 137 (1997) 18, pages 696–701.

[15] Gattermeyer, P.: Steinecker Poseidon – Dynamische Fermentation; presentation at the VLB October conference, 2017.

[16] Eco-FermTM – Potenziale zur Beschleunigung der Gärung und Reifung; Infoschrift GEA Brewery Systems (9/2010) and presentation

by R. Michel at the VLB Berlin October conference, 2012.

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RESEARCH & DEVELOPMENT

 BREWING PROCESS

Premature yeast flocculation (PYF) analytics – prediction of a fermentation problem by malt analyses Dipl.- Ing. Heiko Woest, VLB Berlin, Biological Laboratory at Research Institute for Biotechnology and Water (FIBW)

The phenomenon of reversible aggregation of individual yeast cells is called flocculation. It includes the formation of large aggregates or flocs which as far as bottom fermenting yeasts are concerned sink to the bottom of the fermentation vessel.

The most common flocculation theory declares flocculation as a calcium related interaction process between α-mannan-residues of mannoproteins and lectin like proteins of adjacent cells. Whilst mannans are always present on the cell wall, the lectin like proteins – so called flocculins – are synthesized in preparation for flocculation. Flocculins specifically bind to sugar.

The yeast flocculation in the brewery is reversibly suppressed due to the presence of mannose, maltose, glucose and sucrose in the wort [1].

The floc formation depends on the genetically determined flocculation ability of the yeast cells and is influenced by a mixing effect given by the release of CO2 within the fermentation. The potency of

mixing depends on, among other things, the fermenter geometry, shear rates, and viscosity.

At the end of fermentation, when the fermentable sugars are largely converted into ethanol and carbon dioxide, if the turbulence intensity or the velocities within the surrounding fluid are low enough, the yeast cells agglomerate and sediment to the bottom of the fermenter where they can be harvested for the next fermentation. To brewers the flocculation capacity of yeast is an important feature since it ensures that the yeast is well separated from the beer.

Despite a high concentration of sugar in the medium, however, yeasts may also flocculate ahead of time before the fermentation

Fig. 1: Fermentation profile of PYF positive and PYF negative malt

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Fermentation profile

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is completed. This phenomenon which only occurs with bottom fermenting yeasts is referred to as Premature Yeast Flocculation or PYF. The appearance of PYF is reported worldwide at irregular intervals but the phenomenon is a widely underestimated fermentation problem which has rarely been discussed up to now.

Premature Yeast Flocculation leads to high residual extracts, low alcohol yields as well as undesired taste profiles through high concentrations of aromatic substances like diketones or aldehydes. Moreover, the remaining sugars in beer are also responsible for an undesired flavour profile and make beer more susceptible to biological hazards.

In addition to the involved techno-

Fig. 2.

Floating Yeast Ratios of a malt mixture and the several malts of the mixture logical problems, PYF causes additional expenses due to prolonged production times, the necessity of blending, extended laboratory analyses and an increased management effort.

It seems that the PYF phenomenon depends on both the utilised yeast strain and the age and condition of the pitching yeast. However, the yeast is not the cause for the undesired behaviour. The effect is put down to a PYF inducing factor in the wort which originates from the utilised malt [2]. This factor seems to be a polysaccharide from barley husk which is water soluble and efficient even in low concentrations.

Since the appearance of PYF is frequently associated with seasonal conditions, such as high humidity during the harvest, the fungal load has become a focus. A team of researchers from SAB Miller announced in 2004 the theory of fungus induced synthesis of PYF factors [3]. They expected that fungi secrete enzymes to generate nutrients for assimilation, which leads to husk degradation. The resulting high molecular weight polysaccharides seem to be rich in arabinose and xylose, as well as consisting of acidic and nitrogenous components. Barley husk is mainly built up by arabinoxylan and cellulose.

Whilst cellulose is resistant to enzymatic degradation, acidic arabinoxylan is a product of barley husk degradation by xylanase.

These water soluble high molecular weight polysaccharides remain on the surface of the grain and compete with the fermentable sugars for the sugar binding sites on the surface of the yeast cells.

If the yeast becomes flocculent by synthesizing flocculins, the high molecular weight polysaccharides cross link the lectin like proteins and form yeast flocs.

Although it has not been clearly verified yet whether further factors and influences can cause premature flocculation, both casual research and raw material analysis must increasingly concentrate on malt or the wort gained from it respectively.

By using common analytical methods it is difficult to identify PYF positive malt samples because these malts normally meet all specifications and achieve unremarkable values. Furthermore, these malt batches show an absolutely normal behaviour in the brewhouse. There are no problems during mashing or lautering, and the fermentation process starts as expected with all parameters in a normal range. The problem begins with entering the stationary phase of yeast growth and is often visible during the secondary fermentation / maturation when a high number of cells in suspension is needed for the maturation process and therewith for the flavour profile of beer and its stability. A high flocculation

rate after beginning of flocculation and the resulting strongly reduced number of yeast cells in suspension is a good indicator for PYF. Laboratory test During analyses of different malt batches positive malts could be detected in Europe as well as in North America. Although the frequency of appearance of PYF malt differed from company to company there was a tendency for PYF positive malts to come from some of the malting companies [4]. The malting process seems to have an important influence on the malt fermentability.

There are various methods for estimating the PYF potential of malt samples, but they are not comparable and often time consuming. In VLB’s Biological Laboratory, a fermentation test developed by the Japanese Asahi Breweries Ltd. [4] has proven to be particularly reliable. At first, EBC congress wort is generated for the examined malt.

After further preparation steps like autoclaving, addition of glucose, sterile filtration and aeration, the wort is transferred to a 50 mL measuring cylinder and pitched with the SMA yeast strain from VLB’s yeast collection.

The batch is fermented at 20 °C and samples are taken at the beginning, after 24 and after 40 hours (fig. 1). The number of yeast cells in suspension is determined by a

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RESEARCH & DEVELOPMENT

Fig. 3: Extract degradation during main fermentation

Fig. 4: Cells in suspen­ sion and degradation of extract within the maturation process

registration of the optical density by a photometer at 600 nm. The so called Floating Yeast Ratio, which is calculated from measurements after 24 and 40 hours, serves as the main evaluation feature. If less than 70 % of the yeast cells are in suspension after 40 hours compared with the measurement carried out after 24 hours of fermentation, a premature flocculation must be taken into account on an industrial scale. The degree of flocculation depends on the PYF potential of the tested malts.

Several cross checks and more than 9 years of commercial analyses demonstrated that the Asahi method is reliable and reproducible. Every year around 20 % of

22

all tested malts do not match the specifications and the analyses results have helped brewers to address their fermentation problems.

Practical experiences A well respected German brewery experienced prolonged production times due to a longer second fermentation / maturation characterized by increased Diacetyl values and an unusually slow degradation of the residual extract. The beer was brewed with a mixture of malts from six different malt houses, which matched all their analytical specifications. Neither changing of parameters in the brewhouse nor in the fermentation cellar could solve the problem.

Brauerei Forum International – May 2018

The malt mixture showed a Floating Yeast Ratio of 69.6 % (the suggested critical value is set at 70 %) and therefore it was decided to send the several malts for further analyses. When 3 of 6 malts showed PYF potential and further synergetic effects could not excluded, the brewery started to brew some beers using only PYF negative malt from the malt mixture, referred to as malt A (fig. 2). During the main fermentation, no difference in the utilisation of extract was observed (fig. 3), but there was a noteworthy difference by measurement of yeast cells in suspension: at the point of transferring the beer from the main fermentation tank into the maturation tank the brewers counted

Fig. 5: Cells in suspension and degradation of diacetyl within the maturation process double amount of suspended yeast cells within the beer brewed from malt A compared to beer brewed with the original mixture. This resulted in a clearly faster degradation of the residual extract (fig. 4) and faster uptake of diacetyl: it took 6 days longer to go underneath the diacetyl threshold value of 0.1 mg/L by using the malt mixture compared to brew from malt A (fig. 5). These results show that even a small PYF potential is able to influence the fermentation. Separate malt analyses can help to identify critical malt batches and the substitution

of malt can help to improve the fermentation process.

Ongoing PYF research is focused on determining its causes and origins.

Further work is required to evaluate the influence of yeast on PYF, as well as to identify the influences of the malting process on the PYF potentials.

References [1] Stratford, M.: Yeast flocculation: Reconciliation of Physiological and Genetic Viewpoints Yeast 8: 25-38, 1992 [2] Herrera, V. E., Axcell, B. C.:

Induction of Premature Yeast Flocculation by Polysaccharide Fraction Isolated from Malt Husk J. Inst. Brew. 97: 359-366, 1991 [3] van Nierop, S. N. E., CameronClarke, A., Axcell, B. C.: Enzymatic generation of factors from malt responsible for premature yeast flocculation, J. Am. Soc. Brew.

Chem. 62: 108-116, 2004 [4] Jibiki, M., Sasaki, K., Kagami, N., Kawatsura, K.: Application of a Newly Developed Method for Estimating the Premature Yeast Flocculation Potential of Malt Samples J. Am. Soc. Brew. Chem.

64: 79-85, 2006

The Yeast in the Brewery Gerolf Annemüller, Hans-J. Manger, Peter Lietz 2nd revised English edition 2018 470 pages, about 180 figures, 220 tables, hardcover, 89 € ISBN: 978-3-921690-85-7

New

rev Janu ised ed i ary 201 tion 8

Topics covered: + Historical facts about the development of the pure yeast cultures + Why is it necessary to regenerate the pitching yeast and what are their demands in the brewery? + Important microbiological and biochemical fundamentals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagation + Machinery, equipment and plants for pure yeast culture and propagation + Yeast management in the brewery + Recovery of barm beer and alternatives of utilization of barm beer and surplus yeast

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TRAINING & EVENTS

Russian brewer' course – Worthy premiere for the VLB training center In November 2017, the first seminar took place in the new building of the VLB. The four-week brewing course was attended by executives and employees of breweries from Russia, Kazakhstan, Latvia and Azerbaijan and was conducted in Russian.

above: Attentive and interested, the students follow the lectures left: This participant is pleased about the passed exam and his certificate below: The Russian brewers' course 2018

(jr) The 16 participants expected a tight program from 2 to 29 November 2017. 13 lecturers from the various VLB research institutes were involved in the lectures, which were held in German but translated into Russian by Grigory Darkov, a translator from Saint Petersburg. From raw materials to brewery technology and microbiology to bottling and sensor technology, all areas of beer production were covered. However, the participants spent the time not only in the seminar room, but to a large extent also in the study brewery, pilot malting, packaging testing center and the laboratories. There they should – split into two groups – apply the acquired theoretical knowledge in appropriate internships. At the end, the participants had to take an exam to get the VLB certificate.

Despite the full timetable, there were several opportunities to visit Berlin breweries. The group got a tour through the Brauerei Lemke on the first day followed by a welcome evening in the Brauhaus am Alex. In

Photos: jr

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addition, the participants visited the Berliner-Kindl-Schultheiss brewery and, after the exam, the Brauhaus Spandau.

Igor Povidenko, technical engineer with Carlsberg Kasakhstan, was one of the participants. He was very happy with the course and said: "I came to Berlin with the expectations that my already existing knowledge in brewing beer will be expanded and thus get a clear structure. And they were met 100 %." Povidenko was particularly pleased by the recurrent reference to practical examples during the lectures as well as the internship in the study brewery. He also emphasized that the lecturers were often available beyond the classroom for discussions and questions.

The next Russian brewers' course at the VLB Berlin will take place no later than November 2019. "However, if there is enough demand, we are considering conducting the course as early as November of this year again," says Anna Heyer, coordinator of the course.

VLB with seminar and booth at Beviale Moscow 2018 The key platform for the Eastern European beverage industry is the Beviale Moscow, which was held for the third time this year. The VLB Berlin participated again as a cooperation partner with a booth and the realization of a seminar at the fair and its supporting program.

(jr) "For the third edition of Beviale Moscow, I am very pleased with the further growth in all three key indicators – exhibitors, visitors and exhibition space – once again, in line with our original expectations", says Thimo Holst, Project Manager of Beviale Moscow. From 27 February to 1 March 2018, 146 exhibitors (2017: 130) in Moscow presented their products and solutions for beverage production and marketing on an area of around 2,000 square meters (2017: 1,600). About 5,300 (2017: 4,000) visitors filled the aisles and stands on the three days of the fair in Crocus Expo. Thus, the VLB stand was also very busy. With fresh draft beer sponsored by the Moscow Brewing Company, many good talks took place. Above all, the continuing education and training offer of the VLB was of great interest. Many visitors informed themselves about the Russian-speaking VLB seminars in Russia as well as in Berlin. There were also numerous inquiries regarding the analytical and service portfolio of the VLB. A third, non-negligible part of the visitors were former participants and graduates of past international VLB courses as well as business partners. The booth of the VLB Berlin in Moscow thus provided space and opportunity to cultivate existing contacts and make new ones.

Seminar for Modern Brewing Technologies Since the first edition of Beviale Moscow, the VLB has been holding a seminar in parallel with the fair as part of the supporting program.

So also this year. Almost 100 brewers and brewery employees from the CIS and other European countries participated in the Seminar for Modern Brewing Technologies.

The three-day program offered 14 lectures, a guided tour of the fair and a visit to the Paulaner brewhouse Moscow Olympic with a visit to the brewery.

Most of the lectures were held

by experts from the VLB Berlin.

Sponsors Weyermann, Fermentis, Biotecon Diagnostics and Ziemann Holvrieka gave a total of four presentations. The seminar covered a variety of brewery relevant topics such as raw materials, the brewing process, filling, minimum shelf-life of beer and analytical methods for quality control. The participants were enthusiastic about the seminar. Many took the opportunity to talk to the speakers at the VLB booth.

Also in February 2019 the VLB will again hold a seminar within the framework of Beviale Moscow.

The Seminar for Modern Brewing Technologies attracted nearly 100 participants to Moscow

Visitors at the VLB booth at Beviale Moscow 2018 Brauerei Forum International – May 2018

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TRAINING & EVENTS

Foto: Bavaria

Recent VLB international activities

The first module of the SABECO Brewmaster Course was successfully finished in Berlin. The next module takes place in Vietnam

From 27 Februar to 1 March, VLB Berlin took part at the Beviale Moscow 2018 with a stand and a seminar

“Micro Malting in Practice” was a course providing up-to-date knowledge in the field of malting at the VLB in April 2018

A 1-week course on applied microbiology for the brewing and beverage industry took place from 5 to 9 November 2017, in Berlin, Germany

For the 8th time, representatives of the beer and beverage industry in Latin America gathered at the VLB Ibero-American Symposium, which took place in Guatemala City from 23 to 25 October 2017

The 1st Craft Beer Italy, a joint project of NürnbergMesse, Doemens and VLB Berlin. The event took place in Milan, Italy, from 22 to 23 November 2017

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Brauerei Forum International – May 2018

VLB at the Craft Brewers Conference 2018 in Nashville 15 000 visitors, more than 700 exhibitiors, 79 seminars, and 8100 beers at the World Beer Cup – a brief overview of the most recent Craft Brewers Conference / BrewExpo America®, which took place in Nashville, Tennessee, in early May. As always, VLB Berlin was there. (oh) 2500 audience members listening to an hour-long presentation about yeast management – such a thing is most likely only possible at the Craft Brewers Conference in the U.S. Roughly 5000 visitors attended the three VLB presenta-

tions by Dr. Deniz Bilge and graduate brewmaster Kurt Marshall as part of the conference’s seminar schedule. There were also plenty of interesting conversations with customers, members, alumni, and other conference-goers at the VLB booth at the BrewExpo.

What started in 2011 at the Craft Brewers Conference has now become a tradition: the VLB Alumni, Members, and Friends Gathering.

The meetup took place that year at the Mantra Artisan Ales Brewery in Franklin, located about a half hour away by bus. Founder and brew-

master Chad Frost completed the Certified Brewmaster Course at VLB in 2014. Together with his partners, he then established Mantra Artisan Ales. Featuring a taproom, the brewery produces about 12 000 hectoliters per year – and has now reached its capacity limit. But a solution is already in the works: Construction for a new brewery at a new amusement park in the area has already begun.

The next VLB Gathering is expected to take place in Denver, Colorado, in April 2019.

Large auditorium for VLB presentations

Fun and great beers at the VLB Gathering at Mantra Artisan Ales in Franklin, Tennessee

Photos: oh

Brauerei Forum International – May 2018

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TRAINING & EVENTS

VLB course offerings 2018/2019 Since its foundation in 1883, the VLB has also been a brewing school.

In co-operation with the Technische Universität Berlin, it offers regular study programs for brewers. Furthermore, it provides different programs for education and continuing training in the field of beer brewing and beverage technology – also in English.

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. A lot of practical work in our laboratories, a visit of the VLB International Brewing- and Engineering Convention in March and a final excursion are included.

To receive the VLB Brewmaster Certificate, the graduates have to finish the course and all exams successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to the VLB. A reasonable group size guarantees an intensive and individual teaching. Traditionally, the Berlin brewmaster education is focused on a comprehensive, practice-oriented knowledge transfer and on a critical and open dialog with the lecturers.

Location: Berlin, Germany Next date: 7 January – 28 June 2019 More information: www.vlb-berlin.org/en/ brewmaster

Craft Brewing in Practice This is a ten-day full-time training course providing up-to-date know­ ledge in the field of pub and micro brewing. It covers the basics of beer brewing in theory and practice. The lectures will approach to­pics such as raw materials (water, malt, hops, and yeast), the brewing process, yeast management, fermentation, hygiene, sensory evaluation, basics of quality control as well as economic and legal aspects for starting a

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Brauerei Forum International – May 2018

pub brewery.

In addition, one day of practical work in a Berlin pub brewery is on the agenda. The students can expect an intensive and individual training with maximum benefit. Starting with practical brewing on the first day, the participants will accompany their own brew up to the final product in practical quality control.

Location: Berlin, Germany Next date: 17 – 28 September 2018 More information: www.vlb-berlin.org/en/ craftbrewing-course

Brewing in a Nutshell This 2-day residential course covers the basics of beer brewing. It approachs the general principals of the brewing and malting processes, the raw materials as well as filling and packaging in theory. A professional beer tasting of several different beer types completes the program.

Location: Berlin, Germany Next date: 11/12 December 2018 More information: www.vlb-berlin.org/en/nutshell

The VLB Berlin is an offically authorized provider of measures for employment promotion.

Applied Microbiology “Applied Microbiology” is a one-week 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.

Location: Berlin, Germany Next date: 5 – 9 November 2018 More information: www.vlb-berlin.org/en/ microbiology

VLB Beer Taster Certification Program The basis of an effective sensory regimen is well-trained staff who are equipped with the skills to detect changes to a product throughout the production process or during its shelf-life.

Regular training is an important feature to maintain consistency and accuracy in sensory evaluation.

As an independent institute, the VLB offers the VLB Beer Taster Certification Program, which enables participants to both refresh and certify their skills in this field.

The three-day program will provide a refresher of theoretical foundations combined with practical exercises, followed by a comprehensive exam that will, upon successful completion, lead to the award of a cerificate by the VLB. Location: Berlin, Germany Next date: 26 – 28 September 2018 More information: www.vlb-berlin.org/en/ sensoric2018

Micro Malting in Practice The 8-day full-time hands-on course provides up-to-date knowledge in the field of malting. It covers the basics of malting technology in theory and practice. The lectures will approach topics such as malting barley and other relevant cereals (botanics, quality, varieties, enzymes a.o.), malting technology (steeping, germination, kilning, special aspects of small-scale malting, equipment) and practical laboratory work (barley and malt analysis, interpretation and assessment of different quality parameters).

In addition, the participants will conduct and accompany a complete malting batch in our pilot malting.

Location: Berlin, Germany Next date: May 2019 More information: www.vlb-berlin.org/en/ micromal­t ing

“Real Craft Brewing” – Brewing like 1900 The Brauerei Vielau, located close to Zwickau in Saxony, Germany, was firstly mentioned in a document in 1538.

After comprehensive restoration works it was re-established as a technical monument in 2012. The brewery uses traditional brewing technology such as wood heating, a coolship, Baudelot cooler and open fermenters. During our workshop “A real craft brewing experience” we offer you to take part in a complete brew with this traditional equipment.

Physical fitness is recommended!

Location: Reinsdorf/Vielau, Germany Next date: 12 – 14 September 2018 More information: www.vlb-berlin.org/en/ realcraft2018

9° SIMPÓSIO IBERO-AMERICANO DO VLB Tecnologia cervejeira e de envasamento 24 à 26 de stembro de 2018, Recife/PE, Brasil Conferência bilíngue (português e inglês)

Temas + Matérias primas: Situação do mercado e qualidade + Otimização do processo cervejeiro + Sala de brassagem, fermentação e filtração: Aspectos da atualidade + Sustentabilidade: Economia de energia e aspectos meio ambientais + Otimização do processo de envasamento, embalagem e logística + Limpeza e desinfecção Em colaboração com

Patrocinador Platino

Patrocinadores Ouro

Patrocinadores Prata

Patrocinadores Bronze

www.vlb-berlin.org/es/brasil2018 Instituto Cervejeiro de Investigação e Ensino em Berlim (VLB) Seestrasse 13, 13353 Berlim-Alemanha Contato: m.witt@vlb-berlin.org e biurrun@vlb-berlin.org

Brauerei Forum International – May 2018

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VLB Books Textbooks for the international brewing industry

verlag@vlb-berlin.org www.vlb-berlin.org/books 30

Brauerei Forum International – May 2018

VLB institutes and departments VLB Berlin, Seestrasse 13, 13353 Berlin, Germany

Imprint

Brauerei Forum

 + 49 (30) 450 80-0,  brewmaster@vlb-berlin.org ,  www.vlb-berlin.org

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

Managing Director

Head of Finance / Research Coordination / Transfer / Human Resources

Information service of VLB Berlin

Gerhard Andreas Schreiber  + 49 (30) 450 80-121  schreiber@vlb-berlin.org

ISSN 0179–2466

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

Research Institute for Beer and Beverage Production (FIBGP) Dr.-Ing. Roland Pahl  + 49 (30) 450 80-238  pahl@vlb-berlin.org  www.vlb-berlin.org/en/fibgp

Testing Laboratory for Packaging M.Eng./Dipl.-Ing. Susan Dobrick  + 49 (30) 450 80-242  dobrick@vlb-berlin.org  www.vlb-berlin.org/vp

Research Institute for Biotechnology and Water (FIBW) Dr. Katrin Schreiber + 49 (30) 450 80-168  k.schreiber@vlb-berlin.org  www.vlb-berlin.org/en/fibm

Department for Bioprocess Engineering and Applied Microbiology (BEAM) Dr.-Ing. Martin Senz  + 49 (30) 450 80-157  m.senz@vlb-berlin.org  www.vlb-berlin.org/en/beam

Biological Laboratory Dr. Johannes Hinrichs  + 49 (30) 450 80-236  hinrichs@vlb-berlin.org  www.vlb-berlin.org/biolab

Department for Water Quality, Ma­nagement and Technology (WMT) Dr. Alfons Ahrens  + 49 (30) 450 80-294  ahrens@vlb-berlin.org  www.vlb-berlin.org/en/wmt

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

Research Institute for Raw Materials (FIR) Henrike Vorwerk  + 49 (30) 450 80-154  vorwerk@vlb-berlin.org  www.vlb-berlin.org/en/fir

Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-106  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/fibga

Central Laboratory Dr. Jörg Maxminer  + 49 (30) 450 80-262  j.maxminer@vlb-berlin.org  www.vlb-berlin.org/en/cl

Special Analyses Dr. Sarah Thörner  + 49 (30) 450 80-250  s.thoerner@vlb-berlin.org  www.vlb-berlin.org/en/fis

Spirits and Sensory Analysis Johannes Fuchs  + 49 (30) 450 80-233  fuchs@vlb-berlin.org  www.vlb-berlin.org/en/fisas

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

IfGB – Events Spirits & Distilling

PR and Publishing Department/ Editorial Office “Brauerei Forum“

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www.brauerei-forum.de

Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr) rahl@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de Publication Dates Appears with 8 editions a year, in German plus 2 issues in English. Day of publication: 25th of May 2018 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 2018 nal – May 2018

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Out next international edition will be released on 9th November 2018

VLB SCHEDULE 2018/2019

 VLB Summer Party 2018 6 July 2018, Berlin, Germany

 106th Brewing and Engineering Conference March 2019, Germany

 Workshop ”Real Craft Brew“ – Brewing like 1900 12 to 14 September 2018, Vielau, Germany

 Brewing Conference Bangkok June 2019, Thailand

 Workshop ”Craft Brewing in Practice” 17 to 28 September 2018, Berlin, Germany  9th Ibero-American Symposium Brewing and Filling Technology 24 to 26 September 2018, Recife, Brazil  VLB Beer Taster Certification Program 26 to 28 September 2018, Berlin, Germany  105th VLB October Convention 2018 incl. 47th Int. Malting Barley Seminar 14 to 16 October 2018, Berlin, Germany  Workshop ”Applied Microbiology“ 5 to 9 November 2018, Berlin, Germany  European MicroBrew Symposium 12 November 2018, Nuremberg, Germany  Seminar „Brewing in a Nutshell“ 11/12 December 2018, Berlin, Germany  Certified Brewmaster Course 2019 7 January to 28 June 2019, Berlin, Germany

VLB is exhibiting at the following international congresses and trade fairs in 2018/2019:  Craft Drinks India 2018 4 to 5 July 2018, Bangalore, India  China Brew & China Beverage 2018 23 to 26 October 2018, Shanghai, China  Brau Beviale 2018 13 to 15 November 2018, Nuremberg, Germany  Beviale Moscow 2019 19 to 21 February 2019, Moscow, Russia  Craft Beer Italy 2019 27 to 28 March 2019, Milan, Italy  Craft Brewers Conference/BrewExpo America 8 to 11 April 2019, Denver, Co, USA

editor@brauerei-forum.de