Brauerei Forum 10/2021 (Int.)

BRAUEREI

FORUM

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

No 10 – International VLB Edition II/2021 | 22 October 2021 | ISSN 0179-2466

 VLB Berlin restructured its beverage

packaging unit  VLB Research:

Influence of yeast extract on biomass  Craft beer in Israel  Graduated VLB Certified Brewmasters 2021 www.brauerei-forum.de Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin – Germany

SUCCESS IS...

YOUR ADVANTAGES WITH FLOTTWEG SEPARATION TECHNOLOGY · Cost reduction during the manufacture of beer by optimisation of the production processes · Unattainable cost savings in the area of dry hopping due to a higher yield · Maximum yield with consistent beer quality · The right centrifuge for each brewing process

210610_Anz_VLB_Brauerei FORUM_ENGL.indd 1

16.06.2021 14:40:27

Pure Yeast & Starter Cultures Yeast strains and functional micro organisms for the brewing, distilling and beverage industry

+ Top fermenting yeasts + Bottom fermenting yeasts + Yeasts for low alcohol beers and speciality beers (e.g. sour beers) + Spirits, wine and champagne yeast strains VLB Berlin – Biological Laboratory Seestrasse 13, 13353 Berlin, Germany biolab@vlb-berlin.org

+ Lactic acid bacteria for biological acidification + Cultures for alternative beverages (e.g. Kombucha, Water Kefir)

Shipping as slope culture or concentrate

www.vlb-berlin.org/en/yeast

CONTENT

 VLB INSIDE 4 VLB Berlin restructured its beverage packaging unit 5 VLB Berlin welcomes five new Members 6 “We have utilized this time of crisis…” – a VLB status report, October 2021

 RESEARCH & DEVELOPMENT 10 VLB Research: Production of acetic acid bacteria as starter cultures – influence of yeast extract on biomass

8 Fermented low or non-alcoholic beverages enjoy popularity. The VLB Research Institute for Biotechnology and Water (FIBW) serves its industrial customers with appropriate starter cultures in order to meet the increasing demand

 MARKETS 13 2nd Africa Brewing Conference: The VLB hosted the who's who of the African brewing industry 14 Craft beer in Israel with German support

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 TRAINING & EVENTS 16 Check your expert knowledge!

18 Certified Brewmaster Course 2021: 1st hybrid course successfully completed

With a portrait gallery, VLB congratulates the 20 participants of this year's Certified Brewmaster Course who completed the first ever CBC held in hybrid format

20 VLB Certified Brewmaster Course – Graduates 2021 –

 OTHER 22 VLB Textbooks 2021 23 Imprint / VLB institutes and departments – Contacts

WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt Extracts Beer Concentrate Our international edition in English is published twice a year.

editor@brauerei-forum.de

Brewing Syrups C a r a m e l Liquid Sugar ASPERA BRAUEREI RIESE GMBH 45478 Muelheim-Ruhr, Germany Phone +49 208 58 89 80 / aspera@aspera-riese.de www.aspera.de

Cover photo: VLB hop garden in autumnal sunlight/oh

Brauerei Forum International – October 2021

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VLB INSIDE

 VLB NEWS

VLB Berlin restructured its beverage packaging unit

The VLB's Testing Laboratory for Packaging was integrated into the Research Institute for Management and Beverage Logistics (FIM) on 1 August. Ingo Pankoke (l) leads the new FIM unit.

Norbert Heyer (r) is responsible for the original FIM work priorities.

Susan Dobrick (m) remains head of the Testing Laboratory

Photo: ew

The VLB Testing Laboratory for Packaging was integrated into the Research Institute for Management and Beverage Logistics (FIM). From 1 August 2021, FIM is managed in dual leadership. The field of Returnable Systems and Testing Laboratory for Packaging is headed by Dipl.-Ing. Ingo Pankoke. The the other focal points of FIM's work, including load security, the truck FIN database and the event organization remain the proven responsibility of Dipl.-Ing. Norbert Heyer.

Packaging is and will remain a strategic success factor – also for beer and beverages. In addition to the pure protective function and marketing factors, logistical requirements must increasingly be taken into account when developing and handling beverage packaging. With its Testing Laboratory for Packaging, VLB has been offering specialized tests for many types of packaging and packaging aids since 1972. Until recently, this Testing Laboratory was located at the VLB Research Institute for Beer and Beverage Production. As part of personnel and strategic adjustments, the Testing Laboratory for Packaging was now integrated into the Research Institute for Management and Beverage

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Logistics (FIM) as of 1 August 2021.

Since its foundation in 2001, FIM has dealt – among others – intensively with questions of empties management, disposable/reusable systems and the traceability of load units.

With the integration of the Testing Laboratory for Packaging into the Logistics Department, importance of beverage packaging in logistics shall be emphasized.

Strategic development Head of the new FIM unit „Research Returnable Systems and Testing Laboratory for Packaging“ was transferred to Ingo Pankoke. The graduate brewing and industrial engineer has been working as a research assistant at the VLB since

Brauerei Forum International – October 2021

2001. Here, he has made a name for himself in the industry, especially in research and development for the optimization of reusable systems. In addition, he is a lecturer at the VLB brewmaster classes. In the future, Pankoke will also further strengthen the strategic development of the Testing Laboratory for Packaging.

As before, the management of the Testing Laboratory itself will remain in the proven hands of M.Eng., Dipl.-Ing. (FH) Susan Dobrick, who has held this position since 2016.

Norbert Heyer, who will lead the institute together with Ingo Pankoke, will continue to be responsible for the other focal points of FIM's work, including load security, the truck FIN database and the event organization of VLB. New impetus „We would like to reorganize and further expand our activities in the field of beverage packaging,“ says VLB Managing Director Dr. Josef Fontaine, explaining this measure. „In the future, this important topic will be increasingly settled across department, namely between technology and logistics.“ His Managing Director colleague Gerhard Andreas Schreiber adds: „We are sure that with this bundling we will be able to optimally deal with the current core topics and challenges of our industry. In particular, we would like to give new impetus to research in the packaging segment in our company.“

 VLB MEMBERSHIP

VLB Berlin welcomes five new Members In the first half of 2021, VLB Berlin has won five new members. The companies come from a wide variety of industries. From seeds to logistics, everything is included. The regional range is also wide: The companies, some of which operate worldwide, are located in Bavaria, Buxtehude, Witzhave and Sweden. „We are pleased to welcome the colleagues from these companies to our VLB network,“ says VLB Managing Director Dr. Josef Fontaine.

Experience the authentic WEYERMANN® floor-malted, terroir and heirloom malts specialty malts for classic beer styles.

tillers, brewers and vinegar manufacturers all over the world. Around 50 employees make barrels in sizes from 1 l to 100 hl. www.wilhelm-eder.de

(BF) The VLB welcomes the five companies among its members and looks forward to a good and prosperous cooperation:

March 2021: Saatzucht Josef Breun GmbH & Co. KG, 91074 Herzogenaurach Saatzucht Josef Breun GmbH & Co. KG is a medium-sized plant breeding company that has been breeding winter wheat, winter barley and spring barley since 1906. In fourth generation, the Franconian family business has breeding stations

MALT MATTERS

in Bavaria and throughout Germany. Saatzucht Josef Breun also produces technical seeds abroad. www.breun.de June 2021: BoMill, Sweden BoMill AB is headquartered in Malmö, Sweden. BoMill has developed a patented technology for sorting single grains.

The company, which is listed on the Nasdaq Nordic Technology Exchange, has a global network of partners and supplies sorting systems to a number of well-known companies in the grain industry. www.bomill.com

May 2021: Wilhelm Eder GmbH, 67098 Bad Dürkheim For more than 30 years, Eder has been a specialist in wooden barrels, wood alternatives and barrel furniture. With its own sawmill, a cooperage and a carpentry shop, the family business creates sustainable products that are sent to dis-

June 2021: CLS Cleanaway Logistic Services GmbH,21614 Buxtehude CLS Cleanaway Logistic Services GmbH is a young ownermanaged logistics company for the beverage industry with its headquarter in Buxtehude near Hamburg. The company designs and operates bottle and crate sorting systems and advises on the subject of professional warehousing. CLS Cleanaway also develops individual logistical solutions for the beverage industry. www.cls-cleanaway.com

April 2021: All4Labels Hamburg GmbH & Co KG, 22969 Witzhave All4Labels is one of the world's leading label companies and a pioneer in sustainable and digital packaging solutions.

The product portfolio ranges from labels and sleeves to tubes and specialties. www.all4labels.com/de

ALL-NATURAL LIQUID MALT COLOR SINAMAR® and certified organic SINAMAR® ...gives your beer special taste and color, without burnt flavor!

WEYERMANN ® SPECIALITY MALTS Brennerstrasse 17-19 96052 Bamberg - Germany phone +49 (0) 951 93 220-0 email: info@weyermann.de

www.weyermannmalt.com

Brauerei Forum International – October 2021

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VLB INSIDE

“We have utilized this time of crisis…” – a VLB status report, October 2021

The New VLB Building and Site Development  The VLB moved into its new building in 2017. How are things looking after the first four years?

Fontaine: The entirety of the new building project, including the relocation and commissioning in October 2017, was very challenging for all of us. But today, we are all very happy that this historical opportunity for the VLB presented itself to us, and that we were able to implement it successfully. Naturally, there were a few kinks we had to work out with the new building in the beginning, and it took a while until everything was actually running according to plan. There were also some employees who took a while to get used to the new work environment at first. But now, after almost four years, I can say that our whole team feels at home here, and we are all proud of the new VLB and rightfully so.

Schreiber: On the other hand, we’ve also had to learn that running and maintaining a new building like this, with all its complex laboratory and systems technology, demands a considerable amount of effort.

And simply having a new building doesn’t automatically bring in all the new customers, contracts, and projects you need to make it worthwhile! This meant that we along with the support of our president Ulrich Rust and the whole Administrative Board, had to react quickly while pushing our strategic development further along at the same time.  The Seestraße 13 site is still being used by the Charité University Hospital and the Technical University

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Photos: ew

The past one and a half years have been very challenging for the entire brewing and beverage industry. Like so many other organizations, the VLB Berlin was unable to completely avoid getting caught up in the general developments of the pandemic. Nonetheless, VLB utilized the time to expand its range of products and services and optimize the internal processes. In this interview, the Managing Directors of VLB, Dr. Josef Fontaine and Gerhard Andreas Schreiber, provide some insights into the developments in Berlin.

Dr. Josef Fontaine, VLB Managing Director (CEO) since 2003 of Berlin (TUB). What’s happening there?

Fontaine: A whole lot – despite the lockdown! The property that’s been home to the VLB for around 130 years covers a total of more than 30,000 m². Our new building occupies 6,000 m² of that. Together with the Hochschul Brauerei old brewhouse and the old malt house, we’re only using about a third of the entire property ourselves. The rest – which accounts for more than 20,000 m² – has been appropriated by the Senate of Berlin for use by the Charité and the TUB. Schreiber: There are currently two new research buildings being built right next us, one of which is “Der Simulierte Mensch” (The Simulated Human), a joint project between the Charité and the TUB’s Medical Biotechnology department that will research the modelling and simulation of human cellular and organ function. The second building is for a project run exclusively

Brauerei Forum International – October 2021

Gerhard Andreas Schreiber, VLB Managing Director (CFO) since 2019 by the Charité, the “Berlin Center for Advanced Therapies, BeCAT,” which will be used to develop new cancer treatments. The two buildings are being constructed simultaneously, and should both be completed in 2023. Yet another building is also due to be built on the Charité’s portion of the property. This building is still in the preplanning phase.  One of the faculties the TUB houses at Seestraße is its Chair of Brewing Science. How are the current developments there going?

Fontaine: Our partner, the TUB, is currently having a rather difficult time with its site development.

Along with numerous existing buildings on the site, the university was also allotted a considerable plot of land. Some of the buildings are more than 100 years old and in need of restoration.

There are already several ideas and preliminary considerations

in play for how to deal with that, but at this point there are still no concrete plans. Earlier this year, the TUB closed its old building due to technical defects, and transitional measures have been implemented.

Basically, quite a lot is still in flux.

There will most definitely be various construction activities happening throughout the entire site in the coming years. When it’s finished, the end result will be a super-modern medical/biotechnology research center in the center of Berlin. And we at the VLB are a part of it!

grams suffered massively, as did our consulting business. Back in March 2020 we had cancel three large conferences that had already been fully organized, and our international consultancy business ground to almost a complete halt overnight due to the travel restrictions. This caused us to lose a considerable number of sales.

Naturally, our members ran into problems too, and some of them

cancelled their memberships – which is completely understandable, of course. But the vast majority of our members stuck with the VLB, and we’re incredibly grateful for that!

Schreiber: All things considered, the pandemic turned out to be helpful, as since April 2019 there have been two us on the Board of Management at the VLB. My colleague, Dr. Fontaine, is primarily in charge of

 What’s happening with the VLB’s Brewing and Beverage Technology endowed professorship at the TUB? Fontaine: We were delighted when the TUB appointed Prof. Brian Gibson, an internationally renowned scientist, to our Brewing and Beverage Technology endowed professorship in October 2020. Such a new start is never easy, of course, and unfortunately, Brian started here in the middle of the Corona pandemic. Then came the sudden closing of the old buildings on top of that. Everything that happened has made his start that much harder.

We’re helping him out in a lot of areas right now, as well as providing support for university teaching. The laboratory and brewing internships in particular can’t be held online, and require a suitable infrastructure – which we are happy to provide.

All things considered, we are in regular communication with Prof.

Gibson regarding mutual projects.

It is our express goal to make the relationship between the VLB and the TUB’s Chair for Brewing and Beverage Technology even closer than it has been in the recent past.

The Effects of the COVID-19 Pandemic and Events  How has the VLB gotten through the COVID-19 pandemic thus far?

Fontaine: Well in some ways, not so well in others. Generally speaking, the VLB is built on three pillars: research, analytics/consulting, and education/conferences. Our research and our contract analysis were only slightly affected by the lockdowns and, luckily, proved to be relatively stable. In contrast, our conferences and training pro-

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VLB INSIDE

ever, it’s become clear to us that the online formats offer their own advantages. They have enabled us to significantly increase our reach, especially in the international sector. Consequently, we will continue to offer additional virtual conferences in the future, though obviously we will make sure that they are coordinated well with our inperson events. We’re missing out on interacting with our colleagues in the local area.

Photo: oh

Photo: Jan Biering

The new VLB building is in operation since October 2017. On the left: the former brewhouse of the VLB HochschulBrauerei

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member consultation, events, public relations, and site development, while my focus is on finances and administration. We established a pandemic crisis team, and carefully and promptly implemented the appropriate measures to ensure that we were able to continue our work at the VLB the entire time. Also our internal controlling system turned out to be a useful tool during the crisis as well. It gave us constant, up-to-date access to business figures, which were a great help to us when it came to evaluating and managing our business processes during the pandemic. Nevertheless, we still ended the 2020 financial year with a loss. In principle, that’s bad. But in light of how difficult the situation was overall, it’s really nothing more than a black eye.

And we’re cautiously optimistic that our business growth for the current year is moving in the right direction again.  The VLB moved most of its conferences and courses online during the pandemic. What has that been like?

Fontaine: In March 2020, after it very quickly became clear to us that the future of in-person events was becoming a problem, we expanded our online activities extensively right away. This led to the birth of our “VLB Virtual Campus,” which is comprised of two core elements: a learning management system that forms the basis of our training courses and our virtual conference platform, which we have used to several large online conferences with great success. We also adapted

our training program to online and hybrid models on short notice, so that we could resume and complete all our ongoing courses. We had to cancel seminars too, of course, but altogether we were able to use our online services to significantly limit our losses in the seminar and conference business. A special thanks goes out to our staff, many of whom dedicated a lot of time and effort to the implementation of these new concepts.  Are these online formats just a temporary service, or is this the future? And will there ever be “normal” VLB conferences again, like there were before?

Fontaine: We have discussed at length whether we are going to resume in-person conferences this year – and if so, when. Meanwhile we managed to safely and successfully host an in-person conference for the first time again in October this year – the IfGB Spirits and Distillery Forum. However, we did make a conscious decision not to use an in-person or hybrid concept for our Annual Conference in October, which is a significantly larger and more complex event. The economic risks and uncertainties involved are simply too great. As such, this event is going to be held online from October 25 to 28.

We hope the general situation will settle down again in the year to come. Our Logistics Conference in Rosenheim, Germany, which is being held in March 2022, is being planned as our first in-person event, and more will follow. How-

Brauerei Forum International – October 2021

Research Field Development  Research is another important pillar of the VLB. How has this area developed during the pandemic, and what are the projections for the near future?

Schreiber: Research at VLB is defined as applied, project-based research. Luckily, the effects of the pandemic in this area turned out not to be too serious. In fact, it even provided us with a minor benefit, in that our scientific personnel were able to use the time they would have otherwise spent on preparing events to draw up proposals for new research projects. These proposals have since been submitted to the responsible authorities, and some of them have been approved.

In addition to this, we were able to use the pandemic period to optimize our research infrastructure in terms of equipment: Thanks to the infrastructure funding we received from the German Federal Ministry for Economic Affairs and Energy (BMWi) Innovative Expertise Program (INNO-KOM Programm), we were able to buy a gas chromatograph equipped with a sulfur chemiluminescence detector (GCSCD) for the analysis of volatile and aroma-active sulfur compounds in beer and fermented beverages, a modular multi-detection reader for cell imaging, and several other useful items. This new state-ofthe-art equipment has played no small role in enabling the VLB to develop suitable new procedures for demanding scientific problems.

This is all the more important now that special analysis topics – as opposed to the standard beer analysis – are steadily becoming a much greater focus for us, as they represent a strong USP for the VLB. The research colloquium’s online format was created on the VLB Vir-

tual Campus for the VLB’s annual conference in order to facilitate the vital transfer of our research project results. The VLB’s scientists use this to present individual projects from various fields of research and then open up the floor to the audience for discussion.

In order to safeguard the future development of the field of research as a whole, it is important for us to keep an eye on the political aspects. Up to now, research and innovation have generally received increased support from the German government, particularly in periods of crisis. Thus far, this same approach has also been applied during the Corona pandemic: Funding rates have occasionally been raised, and the available funds increased.

Because the overall economy’s capacity for innovation has been sinking for several years, a political countermeasure that includes increased funding and provides for at least stable growth of third-party funds it is to be expected. A s such, we can be optimistic for the future in this area as well.

The Development of the Analytics and Beverage Packaging Division  What developments are there in the VLB’s other divisions – in beer and beverage analysis, for instance?

Fontaine: We are realizing more and more that the standard beer analysis that was so important to us in the past is slowly becoming less relevant. There a number of devices on the market nowadays that deliver quick and reliable analysis results on-site, and are both affordable and good at what they do. This has become particularly clear from looking at our incoming orders in this sector. In contrast, the demand for special analysis of grains, hops, beer, spirits, and other beverages has been growing continually for years. This often requires very specific and expensive devices, as well as analytical expertise. Designing test series and interpreting results also demands a lot of experience and specialized knowledge. Our numerous research projects in the field of beer and beverage analysis have enabled us to acquire a lot of knowledge and hardware over the years. This is really paying off now and is something that is increasingly in demand within the industry

– both nationally and internationally. The new trend toward experimentation with beer and beverages is also invigorating for our business.

Whether it’s craft beer, kombucha, hard seltzer, water kefir, or something else, we have plenty to offer in all these areas.  The VLB is currently reorganizing its beverage packaging division.

What led to this? What’s the plan?

Fontaine: Packaging is a strategic success factor when it comes to beer and beverages. Along with product protection and marketing aspects, the logistical challenges during the development and handling of beverage packaging need to be considered more closely. We have now taken these developments into account and integrated our Testing Laboratory for Packaging into our Research Institute for Management and Beverage Logistics (FIM). Since its founding in 2001, two of the areas the FIM has spent a lot of time on are the question of how to handle empty containers, single-use and multiple-use container systems, and the traceability of shipping units. The integration of the Testing Laboratory for Packaging should lead to closer consideration of the overall

importance of packaging in logistics.

Schreiber: This reorganization is another milestone in the VLB’s internal optimization process. We want to restructure and expand our operations in the beverage packaging sector, and use them to breathe new life into research in our in-house Packaging division. What’s more, an online conference on the topic of beverage packaging was being organized along with the International VLB Packaging Conference, which ran successfully at in October 2021.

Fontaine: In summary, we can say that the VLB is on a relatively stable course despite the difficult and challenging environment of the past one and a half years. Together with our fantastic team we have utilized this crisis to develop new products and services and optimize our internal processes and structures, but we still can’t avoid getting caught up in the general developments of the pandemic, of course. That said, we’re looking to the future with cautious optimism and working together to restore our industry to its former strength.

Questions by Olaf Hendel

Atrium in the VLB building.

On the right: the Wilfried-Rinke Pilot Brewery

Brauerei Forum International – October 2021

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Photo: Michael Voit

RESEARCH & DEVELOPMENT

 KOMBUCHA & CO.

Production of acetic acid bacteria as starter cultures: influence of yeast extract on biomass Maximilian Schmacht, Dr.-Ing. Martin Senz, VLB Berlin, Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology

Fermented low or non-alcoholic beverages such as Kombucha or water kefir enjoy increasing popularity against the background of an increasing awareness of a healthy and conscious lifestyle. The traditional production methods applying undefined microbial consortia, however, are contrasting the need for reproducible and scalable industrial production processes. The VLB Research Institute for Biotechnology and Water (FIBW) serves its customers with appropriate starter cultures.

Traditionally fermented beverages, such as Kombucha, water kefir or kvass are getting increasing attention by costumers interested in natural beverages that potentially aid in fostering a healthy lifestyle.

The traditional production methods, however, rely on the usage of non-defined microbial communities. Thus, a reproducible production of products showing always the same characteristics is hard to achieve. A solution to this issue is the usage of defined starter cultures resulting in a more controllable fermentation process. The Research Institute for Biotechnology and Water has served its customers with starter cultures for a wide variety of beverages for decades and is also currently active in

expanding the range of offerings.

In the case of Kombucha, the socalled SCOBY (symbiotic culture of bacteria and yeast) is deployed for the fermentation of sugared tea to an acetic refreshing drink.

It mainly consists of acetic acid bacteria (e.g. Acetobacter, Komagataeibacter) and yeast (e.g. Brettanomyces, Zygosaccharomyces). In order to achieve high biomasses, the fermentation media need to be adapted to the requirements of the respective strains. In general, the usage of complex media is usually the most efficient way for high biomass production as they provide a broad range of nutrients.

However, the selection of specific components, such as yeast extract, can have a high impact on the final

Tab. 1: Different yeast derivatives used for fermentation studies with K. hansenii Ko-0201

Product

Product Feature

Reference yeast extract

Commonly used in microbiology laboratories

X‐SEED® KAT(Ohly GmbH, Germany)

Yeast extract rich in free amino acids

X‐SEED® Nucleo Advanced (Ohly GmbH, Germany)

Yeast extract rich in free ribonucleotides

X‐SEED® Nucleo Max (Ohly GmbH, Germany) Yeast extract with highest content of free ribonucleotides X‐SEED® Peptone (Ohly GmbH, Germany)

Yeast peptone rich in small peptides (< 2 kDa)

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Brauerei Forum International – October 2021

result. Herein, a study on the influence of different yeast derivatives on the growth of Komagataeibacter hansenii was conducted using the miniaturized fermentation platform BioLector ® Pro (m2plabs GmbH). This state-of-the-art fermentation unit was funded by the Federal Ministry for Economic Affairs and Energy (INNO-KOM module IZ: IZ150029) and allows high-throughput screening of different experimental conditions in batch as well as fed-batch mode in microliter scale.

Batch screening experiments without pH control A s a first step, fermentation media containing 50 g/L glucose and 10 g/L of different yeast derivatives (see Table 1) were used for biomass growth of Komagataeibacter hansenii Ko-0201 (VLB strain collection).

The fermentations in the different media proceeded equally in the first stage. Within the phase of exponential growth, however, XSEED® KAT allowed a significantly improved growth compared to all other used yeast derivatives by achieving 25.37 AU, which corresponded to 5.52∙109 cells/mL (Figure 1). The usage of X-SEED Peptone resulted approximately in the same final biomass, yet taking additional 10 h. Concluding, it can be assumed that K. hansenii

Batch screening experiments at controlled pH Following up these results, experiments were conducted investigating the influence of pH on the further potential to improve the biomass yield. Therefore, fermentations applying media including X-SEED KAT as best performing yeast extract and pH control to 5.5 as well as 4.5 were performed using the microfluidic BioLector microtiter plates. The highest final biomass was achieved using X-SEED KAT at pH 4.5 with 34.55 AU corresponding to 7.20 ∙ 109 cells/mL (n=2), which was slightly

higher compared to pH 5.5 (28.24 AU; 6.46 ∙ 109 cells/mL (n=3)) (Figure 2). Correspondingly, the production and reconsumption of gluconic acid was a bit faster at pH 4.5. However, this trend was not statistically significant (student’s t-test > 0.05). Anyway, the control of the pH value allowed for a higher biomass than seen without pH control suggesting that the enzymes and the overall cell metabolism is enhanced at slightly acidic conditions in contrast to lower pH values < 3.0. By means of online biomass measurement, the harvesting time can directly be determined and compared between different experimental conditions leading to an economically viable starter culture production.

Summary The choice of the right cultivation medium providing all essential nutrients for effective biomass

Figures: VLB Berlin

Ko-0201 requires free amino acids for growth rather than ribonucleotides. The provision of these amino acids in the form of peptides necessitates their enzymatic cleavage resulting in a delayed growth compared to direct provision of free amino acids.

Fig. 1: Biomass progress of K. hansenii Ko-0201 in media containing different yeast derivatives. Experiments were performed in biological duplicates (displayed are mean values ± mean deviation)

IMAGO87

_HVG Anzeige 2019_210x143_ENGL.qxp_Layout 1 30.01.20 12:55 Seite 1

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RESEARCH & DEVELOPMENT

production is crucial for industrially feasible starter culture manufacturing. Five different yeast derivatives were tested for their influence on the growth of Komagataeibacter hansenii Ko-0201 and it was revealed that the provision of free amino acids by X-SEED KAT was the most advantageous way of achieving high biomasses. This effect was even more pronounced at controlled pH levels. The screening approach in the miniaturized fermentation platform BioLector Pro provided essential data for all the experimental conditions in a short amount of time.

Photos: ew

Contact: Dr.-Ing. Martin Senz Head of Research Institute for Biotechnology and Water m.senz@vlb-berlin.org

Fig. 2: Cultivation of K. hansenii Ko-0201 in medium containing X-SEED® KAT yeast extract controlled to pH 4.5 and pH 5.5, respectively. Due to sampling, the number of biological replicates decreases over time. However, values represent a minimum of three biological replicates for pH 5.5 and at least duplicates for pH 4.5

Acknowledgement The authors would like to express their sincere gratitude for the good cooperation with Anna Korona (m2p-labs GmbH) and Dr. Abhishek Somani (Ohly GmbH).

Contact: Maximilian Schmacht Research Institute for Biotechnology and Water m.schmacht@vlb-berlin.org

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The state-of-the-art fermentation unit BioLector ® Pro was funded by the Federal Ministry for Economic Affairs and Energy, INNO-KOM module IZ: IZ150029

Brauerei Forum International – October 2021

MARKETS

 2. AFRICA BREWING CONFERENCE

The VLB hosted the who's who of the African brewing industry After the first major VLB Africa Brewing Conference in Ethiopia in 2019, the continuation of this series of events was on the agenda mid August. Due to the pandemic though, the conference took place as an online event.

(oh) For three days, a total of 21 lectures dealt with all kinds of topics related to beer production. One focus was on the use of alternative raw materials such as cassava (manioc) and the challenges for brewing technology resulting from those alternative raw materials.

Jacques Oliver, Senior Analyst at Euromonitor International, outlined the market situation for beer in Africa during the (post) Covid period.

The Corona virus had massive effects on all categories of alcoholic beverages in many African countries. In the Sub-Saharan region, the declines due to lockdowns and import and export restrictions are estimated at 10%.

Market changes Lager beers and dark beers are the preferred types of beer in Africa.

In addition – especially during the pandemic – non-alcoholic beers have established themselves in the markets and are enjoying growing popularity.

As in other regions of the world, beverage sales especially in the gastronomy suffered enormously.

In contrast, sales through retailers increased. In particular, brands in the entry-level price segment have benefited from these developments.

The situation was particularly drastic in South Africa, the country with by far the largest beer production on the African continent. There, the sale of alcoholic beverages was completely banned for a period of five months – some of the restrictions still apply today. Correspond-

ingly, the brewery and gastronomy sector suffered strongly. A timely recovery is difficult, according to the assessment of Euromonitor.

Only non-alcoholic beers were able to benefit from this development and more than doubled their sales in South Africa in 2020. Euromonitor sees the establishment of online delivery services as another trend that has benefited from the pandemic. There are already successful start-ups in Kenya.

Conclusion Overall, the market analysts evaluating the African beer market expect a moderate recovery of 3,5 % annually until 2025. The decisive factor is whether the large beverage companies will withdraw from markets or prioritize rebuilding.

The trend towards inexpensive

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consumption will continue and the sector of alcohol-free beers will continue to grow, according to Euromonitor's cautiously optimistic forecast for Africa.

The online conference was accompanied by a virtual trade exhibition in which numerous suppliers and media partners presented themselves. In addition, there were opportunities for networking throughout the event. After the last conference day, event host Roberto Biurrun said goodbye to around 150 participants, expressing his hope that the next VLB Africa Brewing Conference will take place as a face-to-face event.

Toast by video meeting: Dr. Josef Fontaine, Alexander Scharlach and Roberto Biurrun with conference participants at the Closing Session. All participants hope that the next VLB Africa Brewing Conference can take place as a face-to-face event Brauerei Forum International – October 2021

13

MARKETS

Craft beer in Israel with German support Efraim Mass was a participant of Certified Brewmaster Course at the VLB in 2020. Due to the COVID-19-Pandemic he graduated in July 2021. Back in Israel, he works in the Malka Brewery, which is located in Western Galilee and was founded in 2006 by Asaaf Lavi. Michaela Knör, Head of Axel Simon Library at VLB, talked with Efraim Mass about his motivation to join the VLB Brewmaster Course and the development of the craft beer industry in Israel.

Beers from Malka Brewery in Israel

Visitor Center of the new Malka Brewery

Efraim Mass was a participant of last year's Certified Brewmaster Course of VLB, which ran directly into the COVID-19-Pandemic. As a consequence, he completed his education in Germany one year later, when he finished the practical section and exams with the Brewmaster Course 2021.

Efraim has been working in the Malka Brewery, which is located at Western Galilee and was founded in 2006 by Asaaf Lavi. In 2018, the brewery moved from Kibbutz Yehaim, where Malka had brewed since 2008, to a world-class stateof-the-art brewing site in the Tefen Industrial area located in the north of Israel. Malka Brewery offers also tours in its visitor’s center and opened a tasting room close to the brewery. At the former production site in Yehaim, the brewery still operates a beer garden where beer lovers can enjoy Malka beers in a calm atmosphere with spectacular views.  How did you get in touch with beer and why did you decide to become a brewer?

The first time beer excited me was in a seminar I attended in the last year of my BSc degree course in Food Science. The course gave just a little taste of the brewing world, but it was the spark that ignited my passion for beer and brewing. I remember thinking about this kind of wonder that occurs by only mixing four ingredients. It is a classic example for “the whole is larger than the sum of its parts”!  How would you describe the beer market and preferences of beer drinkers in Israel?

The beer market in Israel is not big but quite diverse. We have sharp and creative minds here and I think that we are on the edge of the craft beer's hour of glory.

Beer taste in Israel has been and still is developing quite rapidly. We catch-up with the rest of the world tastewise, especially with the USA .

IPA's are hip now, people search for it everywhere. I personally expect, that the next stage will be very clean, old-school beer styles…  What are the big breweries offering and what where the styles of the first craft beers?

The large brewers mainly produce good old Lager beers. The first beers offered by craft breweries where Pale Ale, Blonde Ale, Wheat Beer and Stout.  Historically, until the '90s only very few breweries were producing in Israel. When did craft beer enter the market? What are the most popular brands today? Who is drinking craft beer in Israel?

14

Brauerei Forum International – October 2021

The first craft beer brands entered the market in the mid '90s. Well known brands are Malka, Negev, Shapiro, Beer Bazar, Alexander, Jems, but there are many more!

Today, craft beer is much more common in bars and pubs. During the last two years, we also see more and more craft brands on the supermarket shelves, right next to the big national and international beer brands. And concerning the beer prices – if I could only get a dime for every time I've been asked this question: Compared to other craft beer markets around the world, the price in Israel is in the medium range. Our craft beers are usually more expensive than the mainstream brands, of course – but you pay for totally different products.

So in my opinion, it's difficult to compare these two categories.

The Israeli craft beer drinkers are mostly middle aged men as well as women in their 30s to 40s.  What about the legal situation for home and micro brewing in Israel? Does religion play a role? Do breweries produce kosher beer?

Home brewing in Israel is totally legal, as long as you don’t sell your beer. There is also no limit concerning the total volume a homebrewer is allowed to brew for his own purposes. This lively scene is constantly growing.

Religion is very diverse in Israel, but only the ultra-orthodox have some restrictions regarding alcohol consumption.

Regarding kosher beer – yes, this is very popular. Most breweries are kosher and there is a big market demand for kosher beers.  What is the main type of packaging beer in Israel: bottle, cans or kegs? Are there returnab­ le bottles? What was the impact

the opportunity to return to Berlin for completing the course with its practical parts and passed the final examination.

If I sum up the pros and cons, I really think that a hybrid version combining online and on-site training was the best for me.

Photos: Malka Brewery (3)

VLB Certified Brew­master Efraim Mass with his son Alon in the fermentation hall of the Malka Brewery in Tefen, Israel

of the pandemic on the craft beer scene?

The major packaging for beer here in Israel are kegs followed by glass bottles. The bottles are mainly nonreturnable simply due to the fact that there is no collecting system for the returnables. Cans are currently not so common but I have a feeling that this is changing.

Craft beer is getting more and more common. However, unfortunately many craft breweries did not survive the pandemic. Those who did conducted mostly contract brewing in bigger breweries. So they were able to support each other during this difficult time.  Some questions about your carreer: In which Breweries did or do you work? What is your favorite beer style?

I work at the Malka Brewery, which is currently the biggest craft brewery in Israel. We have a 40 hl fully automated brewing system and we are capable to ferment roughly 1400 hl per year.

My favorite types of beer are Stout and Porter. I'm a true fan of chocolate, coffee, and deep-burnt flavor.

To be more specific, currently I'm searching for a good Baltic Porter.  When you came to Berlin in Germany what was most striking for you concerning beer?

It was new for me to see how “clean” the Germans prefer their beer. While

I was in Berlin, I've noticed that the bestselling styles are Pilsner and Helles. When you brew these types of beer, you have very little margins for errors. The beer must be spot on, with minimum background flavors.  Why did you decide to come to VLB and what was your experience concerning the course during the pandemic? Did you prefer online or on-site courses?

I decided to come to VLB after I did a long research where to go. Beside the worldwide known Brewmaster program of VLB, for me, the thing that turned the scale was the intensive practical part of this education. I'm a very practical person, so it was clear to me that VLB will be my first choice.

My journey to Berlin started prior to the COVID-19-pandemic back in January 2020, when things looked differently.

Then my course was cut-off in the midd­le as the pandemic forced this and I had to return to Israel. But VLB was reacting quickly to this situation by offering an online option for the participants. So I was able to finish the rest of the theoretical part online. In 2021, I took

 What are the main benefits of the VLB Certtified Brewmaster Course in your opinion?

Well, firstly, Germany. It's needless to elaborate about the roots of beer and brewing when you talk about Germany. Here you can learn and experience a well established history of beer and brewing while you study the art of brewing.

Secondly, as I already mentioned, the practicals are the pillar when you talk about VLB courses. In addition, this course gives you the possibility to meet brewers from all over the world. I was very lucky to get in touch with wonderful classmates. Some of them truly are part of my heart as friends and colleagues by now.

And last but not least, Berlin and all its shades. An amazing city to live in, even for a county-side man like me.  Back in Israel, how do you benefit from your brewing knowledge?

After the graduation I went back to Malka Brewery – this is my second home. With the knowledge I

Efraim Mass sharing a beer with Michaela Knör celebrating the successful graduation as VLB Certified Brewmaster in July 2021

Photo: ew.

earned at VLB, I can fine-tune our beers. Our aim is to brew the best and inspiring beers possible. And of course, create new and exciting craft beers here in Israel!

Interview by Michaela Knör Visit Malka Brewery virtually at: en.malkabeer.co.il

Brauerei Forum International – October 2021

15

TRAINING & EVENTS

Check your expert knowledge!

1. It is Friday afternoon and the hoses in your cellar will not be in use over the weekend.

Which measure should be taken? a) Leave the beer in the hoses so that you can start production after the weekend immedi- ately b) Leave the hoses cleaned but not under pressure c) Leave the hoses cleaned and under CO2 pressure d) Leave the hoses cleaned and filled with disinfection liquid e) After cleaning all hoses in a CIP circuit they should be filled with a disinfection liquid 2. Which of the following statements about chlorine is correct? a) Chlorine is a component of a lot of disinfec- tion agents b) Chlorine can cause corrosion on stainless steel c) Chlorine agents can be used in communal water treatment plants d) All statements are correct Knew everything?

Our recommendation: see page 23

3. What is the correct chemical formula for ethanol? a) CH4 b) C2H5OH c) H2CO3 d) H2SO4 4. During the storage of brewing cereals a loss occurs due to respiration. Which of the following formulas describes this respiration process correctly? a) C6H12O6 –> 2 C2H5OH + 2 CO2 + Energy b) 6 CO2 + 6 H2O + Energy –> C6H12O6 + 6 O2 c) CO2 + H2O –> H2CO3 d) C6H12O6 + 6 O2 –> 6 H2O + 6 CO2 + Energy 5. Fermentation by-products are formed to a greater extent during warm primary fermentation. Which of these substances is a fermentation by-product that is formed during the fermentation of wort with bottom fermenting yeast? a) Ethanol b) Methanol c) Coloring substances d) Aldehydes e) Oxalic acid 6. A brewery performs very intensive wort aeration before pitching. What effect does this have?

16

Brauerei Forum International – October 2021

Photo: ew

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

a) The final attenuation is low b) Fermentation starts very quickly c) The growth of the yeast is accelerated d) No fermentation by-products are produced during fermentation e) Fermentation is sluggish 7. Isobarometric filling is used for beverages containing CO2. What conditions have to be met to ensure problem-free filling? a) The beverage has to be filled at temperatures below 5 oC b) The filling pressure must be at least 1 bar higher than the carbonic acid saturation pressure of the beverage c) The higher the temperature of the filled medium, the lower the filling pressure can be d) The pressure during filling always has to be higher than the carbonic acid saturation pressure of the beverage e) The lower the temperature of the filled medium, the higher the filling pressure has to be 8. Which beer spoiling microorganisms produce diacetyl? a) Megasphera b) Pediococcus damnosus c) Lactobacillus brevis d) Lactobacillus lindnerii e) Acetobacter 9. The main purpose of the mashing process is the degradation of starch to maltose. What are the components of a maltose molecule? a) Glucose + Glucose + Glucose b) Fructose + Glucose c) Glucose + Glucose d) Saccharose + Glucose

Answers 1. d)

This avoids contaminations. In order to avoid residues, the hoses must be flushed intensively before start of production. It is important to check the application parameters of your disinfectant agent for the hose material!

2. d)

Water of proper condition can be obtained and maintained by use of active chlorine or chlorine dioxide. Since chlorine is a very aggressive agent, the dosage limits have to be taken into account. Alternatively ozone or UV irradiation are used for water disinfection.

3. b) Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or just alcohol) is a simple alcohol with the chemical formula C2H5OH. It is formed during the alcoholic fermentation.

4. d) This formula describes the breakdown of glucose to water, carbon dioxide and energy by cellular respiration. This oxidative process takes place in all aerobic cells. The energy is gained by formation of ATP molecules. ATP is referred to as the “molecular unit of currency” of intracellular energy transfer.

5. d) Aldehydes are substances with low flavor and aroma thresholds. They play also an important role with increasing aging of the beer (e.g.

Strecker aldehydes).

6. c) Aeration of the cold wort before pitching is the only time during the entire brewing process where a targeted supply of oxygen (sterile air) is introduced. This oxygen is consumed by the yeast within a few hours due to rapid cell divi sion. After the oxygen is absorbed, the yeast metabolism changes to fermentation.

7. d) In order to avoid foam formation, the filling pressure must be greater than the equilibrium pressure of the CO2 in the beverage (saturation pressure). It depends on the CO2 content and temperature. Overpressure fillers (also called counterpressure fillers) are used for filling of beverages containing CO2.

8. b) Diacetyl is a substance with an intense odor and flavor and can cause an off-flavor. Normally it is produced and degraded during the fermentation by the yeast. Additionally, it can be produced by the beer spoiling bacteria Pediococcus damno sus. A Pediococcus infection is a serious issue in a brewery!

9. c)

Maltose (malt sugar) consists of two molecules of glucose joined with an α-1-4 bond. The maltose is degraded to ethanol and carbon dioxide during the alcoholic fermentation.

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Hybrid training course (online & on-site) for prospective brewing professionals 10 January to 22 July 2022

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Brauerei Forum International – October 2021

17

TRAINING & EVENTS

Certified Brewmaster Course 2021: 1st hybrid course successfully completed The Certified Brewmaster Course 2021 ended on 23 July. The graduates finally received their certificates. It was a relief for everyone involved – found VLB managing director Dr. Josef Fontaine.

“We worried until the last day whether we could finish this course.” Against the background of the pandemic, the performance of the participants was remarkable. At the same time, Dr. Fontaine also praised the commitment of the VLB employees, who contributed to the success of the Brewmaster training in front of and behind the scenes.

A great day for everyone: On 23 July 20 VLB Brew­ masters proudly received their certificates

(ew) “The first Certified Brewmaster Course, which place in hybrid format right from the start, comes to an end today,” began Dr. Fontaine in his address to the graduates and their families and friends who were connected to the ceremony via Zoom. He has been with VLB for more than 30 years and has seen budding Brewmasters come and go.

But the situation has never been as extraordinary as it was in these

months, the VLB Managing Director added.

In January, the participants started part 1 (theoretical) of the Certified Brewmaster training. Most of them followed the lectures online. Only a few were on-site in Berlin from the start. The majority of the students only came to Berlin for part 2 (practical) of the course by midMay. One participant, who had to drop out of training last year due

Photos: ew

18

Brauerei Forum International – October 2021

to the pandemic, also joined the practical part of the course in May. Accordingly, 20 Brewmasters from 8 nations received the coveted certificate on 23 July.

Course coordinator Heike Flohr released her protégés with a crying and laughing eye. “It always makes me sad when the participants leave.

But this year, there is also relief in addition to sadness. Because those who were able to come to Berlin fin-

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Great discipline Course instructor Burghard Meyer also looked back over the past few months. Meyer thanked everyone involved for their support and perseverance. “The hybrid concept requires that all those involved mesh like gears.” But the course was also demanding for the participants. During the online lectures from mid-January to mid-May, everyone had to be there on time for “local time Berlin” – morning after morning, regardless of whether one was on-site or connected from another time zone. “I admire the group with how much motivation and discipline they met the challenges of the hybrid concept,” emphasized Meyer appreciatively. Sometimes, it was difficult to learn and teach at a distance. “But you did a great job.”

To honor the hard work and success of the participants, Burghard Meyer, representing Roberto Biurrun (International Sales), announced that each graduate will receive a free ticket for one of the upcoming online congresses – the two best in class are even allowed to attend two events each. In this way, the VLB would like to promote and highlight the exchange of knowledge be-

tween the institute, students and industry.

With this announcement the ceremony ended and the finger food buffet was opened.

Burghard Meyer concluded with the words: “This day is not only remarkable because you received your certificates.

This day is also remarkable because we can have a beer together for the very first time after six long months.“ CBC 2022 Due to the pandemic situation, the Certified Brewmaster Course 2022 will be offered in a hybrid format again. The course takes place from 10 January to 22 July and will again be divided into two blocks. The first part will be “hybrid”, i.e. the entire lecture program until mid-May will be held by video conference (“VLB Virtual Campus”).

Alternatively, the lessons can also be attended on-site at the VLB Berlin (“VLB Berlin Campus”). In May, all students have to travel to Berlin for the extensive practice block in the laboratories and in the pilot brewery. www.vlb-berlin.org/en/events/ cbc2022 Contact: Heike Flohr flohr@vlb-berlin.org Burghard Meyer meyer@vlb-berlin.org

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On behalf of all students, Naratchaphorn Seankhieowong accepted Burghard Meyer’s present

TRAINING & EVENTS

VLB Certified Brewmaster Course – Graduates 2021 – Eight students had to leave Germany last year in March, when COVID-19 started to spread in Europe. Only one out of these eight students finally made it to VLB Berlin this year in May, in order to finish the Certified Brewmaster Course. Efraim Maas from Israel joined the group and happily received the Brewmaster Certificate together with 19 students, who did this year's course. Due to the pandemic, it was a small group from the very beginning, that held all the more togehter.

Amin, Maria Laura (Brazil)

Bage, René (Swtzerland)

Barnett, Jason (Israel)

Chuabunmee, Somchai (Thailand)

Colnaghi, Angelo (Italy)

Gangl, Matthias (Austria)

Grönqvist, Tobias (Sweden)

Jauregui, Jorge (Bolivia)

Kostiander, Kaj (Finland)

Landin, Patrick (USA)

Machemba, Sophia (Tanzania)

Photos: ew

Mass, Efraim (Israel)

20

Brauerei Forum International – October 2021

Sanyacharoenkul, Nattaphol (Thailand)

Srilapoom, Akekapon (Thailand)

Sri-On, Keatisak (Thailand)

Terdkiatburana, Pongsit (Thailand)

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Wigardt, Michel Ahlin (Sweden)

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21

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brewmaster@vlb-berlin.org ,  www.vlb-berlin.org a e D 6 r r up r .1. tgä iese dami 3 °C (bes meh 3.3 ) o W r t . r s n u t Ein de eig der ng ürz Be ig r flu e s id erw en StäDirectors las End n de Research Institute for ge Managing er ss a rte rke de seh sen ver rBiotechnology and Water (FIBW) Be n. s(CEO) pH Dr.-Ing. s en Josef Fontaine a ein gä, d prec bba pHei W he We a h + 49s(30) 450 80-292 u n- Dr.-Ing. Martin Senz u r s ert ta n bh dies ng d e  + 49 (30) 450 80-153 pH , da fontaine@vlb-berlin.org s e ä e s au -W s d ng rE in  m.senz@vlb-berlin.org f e i i Gerhard Andreas Schreiber (CFO) hre nzy de Du rt-O ie β g si n nd 80-292 r W me  www.vlb-berlin.org/en/fibw rch  pt+i 49-(30) Am 450 .W irk 5,6 Ma mu h y a l i u a rh  b m isc g.schreiber@vlb-berlin.org , Department for Bioprocess ab ng st en vo sen he ase der a www.vlb-berlin.org/en/gf wi e n i n a n Technology and Applied n r 5 ls r in k n d a ,4 Microbiology (BEAM) gle ange optim eine bis er M uch g vom Beer m ais andes 5for ich Research seh ale Institute , 5 p c e Dr.-Ing. Martin Senz he Hen rProduction ha (FIBGP) Ext zu Beverage p rak eine wer H-Be Berei ben. ein  + 49 (30) 450 80-153 de Biering ch rei m Jan ärb tlösDipl.-Ing. n  m.senz@vlb-berlin.org b c un + 49hö(30) 450 hf e ar  g s her kan80-132 ür i 5,5  www.vlb-berlin.org/en/beam n eig e Zu biering@vlb-berlin.org , ta c e teige en M kan beid n. kwww.vlb-berlin.org/en/fibgp e n r, u rn. a Microbiology & Brewing Biology Es ische man nd b -pH de i Dr. Martin Hageböck Research Institute r E ldefor n  + 49 (30) 450 80-157 dv sich Raw Materials n(FIR) erg  m.hageboeck@vlb-berlin.org äHenrike Vorwerk

VLB institutes and departments

 + 49 (30) 450 80-154  vorwerk@vlb-berlin.org 25 7  www.vlb-berlin.org/en/fir

Research Institute for Management and Beverage Logistics (FIM) / Event Management and Further Education Dipl.-Ing. Norbert Heyer  + 49 (30) 450 80-139  heyer@vlb-berlin.org  www.vlb-berlin.org/en/fim

Research Institute for Management and Beverage Logistics (FIM) / Returnable Systems and Testing Laboratory for Packaging Dipl.-Ing. Ingo Pankoke  + 49 (30) 450 80-192 5 pankoke@vlb-berlin.org   www.vlb-berlin.org/en/fim

International Sales / Coordination Iberoamerica & Africa Roberto Biurrun  + 49 (30) 450 80-185  biurrun@vlb-berlin.org

IfGB – Events Spirits & Distilling Wiebke Künnemann  + 49 (30) 450 80-270  kuennemann@vlb-berlin.org  www.ifgb.de

PR and Publishing Department / Editorial Office “Brauerei Forum” Dipl.-Ing. Olaf Hendel  + 49 (30) 450 80-255  hendel@vlb-berlin.org  www.vlb-berlin.org/en/pr

 www.vlb-berlin.org/en/bl

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

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

Central Laboratory Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-262  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/cl

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

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

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

Imprint

Brauerei Forum Technical periodical for breweries, malthouses, the beverage industry and their partners Information service of VLB Berlin www.brauerei-forum.de ISSN 0179–2466 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-251 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Eva Wiesgrill (ew) e.wiesgrill@vlb-berlin.org Julia Bork (jb), j.bork@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de Publication Dates Appears with 8 editions a year, in German plus 2 issues in English. Day of publication: 22 October 2021 Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancellation of the subscription in each case at the end of the year Westkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66 abo@brauerei-forum.de Print and Distribution Westkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/200 12309 Berlin, Germany All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts.

The editor do not assume any responsibility for contributions marked with a name or signature.

Brauerei Forum International – October 2021

23 31

Our next international edition will be released in May 2022

VLB SCHEDULE 2021/2022

 VLB Annual Brewing Conference 2021, incl. Malting Barley Seminar and VLB General Assembly 25 to 28 October 2021 Online – VLB Virtual Campus  2nd International Brewing Web Conference (IBWC) 16 to 18 November 2021 Online event – VLB Virtual Campus  Training “Applied Microbiology” 22 to 26 November 2021, Berlin, Germany On-site event  Certified Brewmaster Course 2022 10 January to 22 July 2022 Hybrid course: part 1 online / part 2 on-site in Berlin, Germany VLB is exhibiting at the following international congresses and trade fairs in 2022:  Craft Brewers Conference / BrewExpo 2022 2 to 5 May, 2022, Minneapolis, USA  Brewers Forum / 38th EBC Congress 2022 29 May to 1 June, 2022, Madrid, Spain  drinktec 2022 12 to 16 September 2022 Munich, Germany

Check

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

editor@brauerei-forum.de