Brauerei Forum International 11/2018

BRAUEREI

FORUM

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

No 11 – International VLB Edition II/2018 | 9 November 2018 | ISSN 0179-2466

 The new VLB technical brewing center  The scientific libraries at the VLB Berlin  VLB Certified Brewmaster Course –

Graduates 2018

Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin

www.brauerei-forum.de

www.barthhaasgroup.com FLO-18139_Anz Brauereiforum.qxp_210 x 140 mm 30.07.18 10:11 Seite 1

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CONTENT

 VLB BERLIN INSIDE 4 Cervecería Kunstmann from Chile new VLB member 5 Retirement of Dr. Johannes Hinrichs 6 VLB General Assembly elects new Administrative Board

7 One year after the completion of the new building the VLB has at long last put its new technical facility into full operation

 RESEARCH & DEVELOPMENT 7 New VLB technical brewing center operational 10 The VLB Berlin brewing science libraries 12 Processing residual and yeast beer

 TRAINING & EVENTS

10

14 VLB international activities

With the "Axel Simon Library" of the VLB and the "Schultze-Berndt Library" of the Gesellschaft für Geschichte der Brauwesens e.V. (GGB), two renowned technical libraries have found their home in the new building of the VLB Berlin

15 Craft Beer Italy 2019 16 Check your expert knowledge!

18 Outstanding response to the 9th Ibero-American VLB Symposium in Brazil 22 Certified Brewmaster Course 2018 finished 24 VLB Certified Brewmaster Course – Graduates 2018

 OTHER 31 Imprint / VLB institutes and departments – Contacts 32 VLB international events 2018/2019

WE BREW FOR THE BEERS OF THE WORLD

editor@brauerei-forum.de

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

Cover photo: Working in the VLB pilot brewery, © Jan Biering

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

Brauerei Forum International – November 2018

3

VLB INSIDE

Cervecería Kunstmann from Chile new VLB member With the Cervecería Kunstmann, the VLB has been able to win an ambitious and aspiring brewery from Chile as a member this summer. The company with German roots is particularly successful in the craft and specialty beers segment in Chile.

Alejandro Kunstmann (left), Commercial Director of Cervecería Kunstmann and VLB Certified Brew­master, receives the VLB membership certificate from Roberto Biurrun

(oh) 4500 km long, maximum 400 km wide, Andean peaks with more than 6000 m altitude and 20 million inhabitants, that are the core data of Chile so far. With the highest per capita income in Latin America, the country is internationally known for its mineral resources, agricultural products and wine. Chile, however, is also a country with a beer tradition: Numerous immigrants from Europe also brought beer from the mid19th century and founded breweries in the Andean state. This tradition inspired Armin Kunst­mann Telge, a Chilean with German roots, to found his brewery in Valdivia in the south of Chile in 1991.

In the following years, Cervecería Kunstmann did not developed to

the largest, but to the most innovative brewery in Chile. Started as a local brewery, Kunstmann is now successful all over Chile. The beers are characterized in particular by constant innovation and high quality. The basic portfolio includes 13 different beers and is complemented by two seasonal beers. Especially remarkable are the main brand "Torobayo", or the special beers with honey and cranberry.

In addition, there is an experimental product line that is constantly changing and presents new tastes to the Kunstmann lovers.

Cervecería Kunstmann is currently brewing around 150 000 hl of beer per year and is also present with its products beyond Chile in various South American countries.

Photos: Cervecería Kunstmann

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Brauerei Forum International – November 2018

A success factor of the brewery (claim: "Cervercería Kunstmann ... das gute Bier") is the clear commitment to innovation with high and continuous quality. In this context, the connection to Berlin came to pass. For example, founder and brewery director Armin Kunstmann has now had two of his sons, Patricio Kunstmann (2010) and Alejandro Kunstmann (2018), trained as VLB Certified Brewmasters in Berlin.

"Our membership in the VLB Berlin enables us to further optimize our work and continuously improve the quality of our beers”, says Alejandro Kunstmann, Commercial Director of Cervecería Kunstmann. "We see in the combination of our creativity and the high-class brewing knowledge of the VLB an excellent basis for the successful development of our brewery in the future."

A first project of this new collaboration was a seminar on-site in which VLB expert Roberto Biurrun trained the local Kunstmann team on topics such as quality of process and product. "We are proud to welcome Cervecería Kunstmann as a new VLB member from South America and we look forward to a long-term, successful collaboration," said Biurrun.

Good mood in Chile: The team of Cervecería Kunstmann after successful in-house training

Retirement of Dr. Johannes Hinrichs Around 50 colleagues and associates bid farewell to Dr. Johannes Hinrichs as he entered retirement on 21 September after 20 years of service at VLB Berlin. (oh) Johannes Hinrichs, born in 1953, completed his studies at Ruhr University Bochum in 1980, earning a degree in biology and specializing in general botany. The ‘passionate biologist’ also earned his doctorate there in the fields of microbiology and genetics with his thesis on the genetic control of flocculation in Saccharomyces cerevisiae. In 1984 his path took him to the Technical University of Berlin, where he worked as a research assistant in microbiology under Professor Dr. Ulf Stahl. He joined VLB Berlin in 1998, where he was responsible for yeast strain collection and microbiological analysis in the biological laboratory. The development of this business area was highly positive during that time. He shared his extensive

technical expertise as a lecturer at the Technical University of Berlin and in numerous national and international courses of VLB Berlin.

Hinrichs was a member of the Brewing Science Group of the European Brewery Convention and worked in the VLB’s Technical Scientific Committee for many years. He actively supported the Berlin-Brandenburg state group of the Deutscher Braumeister- und Malzmeister-Bund as election supervisor.

“I wish you, dear Hannes, personally and in the name of all the many colleagues gathered here, all the best in your further life journey and many more years of good health together with your wife Erika,” proclaimed Dr. Josef Fontaine at the farewell ceremony at VLB. Going forward, the VLB’s biological laboratory will be the responsibility of Dr. Martin Hageböck (microbiological analytics) and Dr. Christoph Uhde (nutrient media/pure culture yeasts).

Photo: oh

Dr. Johannes Hinrichs (left) was officially bid farewell by VLB Managing Director Dr. Josef Fontaine (right) and numerous colleagues as he entered retirement in September

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Brauerei Forum International – November 2018

5

VLB INSIDE

VLB General Assembly elects new Administrative Board The regular general assembly of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. was held in Berlin on 15 October 2018. This year the regular election of the new Board of Directors was on the agenda. Two new members, Michael Jakob and Dr. Stefan Kreisz, joined this body.

The newly elected VLB Administrative Board at the General Assembly on 15 October 2018 in Berlin.

In absence Michael Jakob, Peter Himmelsbach and Wolfgang Janssen were also elected

(oh) The assembly, chaired by VLB President Ulrich Rust, started by honoring the memory of Prof. Dr.Ing. Ulf-Dieter Runkel and Dr.-Ing. Axel Th. Simon. Both of them were closely associated with VLB Berlin for decades and passed away this year.

Next, VLB Managing Director Dr. Josef Fontaine gave his report on the concluded 2017 financial year. The key developments are as follows:  For VLB 2017 was defined in particular by the company’s move into the new building in September.  Total revenues amounted to € 11.53 million, which indicated an increase of 0.7 % compared to 2016.  However, an increase in personnel costs in particular caused the net income for 2017 to fall to € 60 000 (€ 698 000).  On the annual average, 152 people were employed in 2017.  All pension obligations were transferred to the VLB annual balance sheet for the first time.  The development of memberships remains constant. 321 companies and 35 individuals were members of VLB Berlin in the 2017 reporting year.

Detailed figures are documented in the VLB 2017 annual report. The

2017 annual financial statements were audited by KWP Revision GmbH Wirtschaftsprüfungsgesellschaft, Berlin, and unanimously approved by the general assembly.

The net income is being transferred to the reserves. The executive management and Board of Directors were discharged with no opposing votes.

Subsequently Fontaine outlined the significant developments for VLB in the current financial year:  One year after moving in, the final settlement for the new construction project has not been completed due to remaining work outstanding and ongoing legal proceedings.  The appointment procedure for the VLB-endowed professorship for brewing has been ongoing at the Technical University of Berlin since May. According to the appointment committee, the position will be filled on schedule by March 2019.

The regular election of the new VLB Administrative Board was on the agenda since four years had passed.

The Administrative Board is one of the VLB’s three governing bodies, in addition to the general assembly and the executive management. It decides on all fundamental matters

Photo: oh

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Brauerei Forum International – November 2018

concerning VLB and, according to the bylaws, may consist of a maximum of nine members. The general assembly accepted the nominations with no dissenting votes.

Two new members, Michael Jakob and Dr. Stefan Kreisz, were elected to the Administrative Board. Dr. Die­ trich Mönch was no longer available for reelection due to changes in his career. The new composition is therefore as follows:  Ulrich Rust, Gerolsteiner Brunnen GmbH & Co. KG (Chairman)  Gerhard Theis, formerly CFO of Karlsberg Holding GmbH (Deputy Chairman and Treasurer)  Peter Himmelsbach, Haus Cramer Management GmbH  Wolfgang Janssen, Radeberger Gruppe KG  Dr. Stefan Lustig, President of the Deutscher Braumeister- und Malzmeister-Bund  Horst Müller, EFES BEVERAGE GROUP  Michael Jakob, Carlsberg Supply Chain Company AG  Dr. Stefan Kreisz, Privatbrauerei ERDINGER Weißbräu Werner Brombach GmbH Ulrich Rust expressed his thanks for the trust of the members in the name of the Administrative Board and closed the meeting.

RESEARCH & DEVELOPMENT

New VLB technical brewing center operational Diplom-Braumeister Kurt Marshall, VLB Berlin, Research Institute for Beer and Beverage Production

One year after the completion of the new building the VLB has at long last put its new technical facility into full operation. On about 800 m², the "Wilfried-Rinke-Technikum" conducted by the VLB Research Institute for Beer and Beverage Production is equipped with complete pilot brewing plants on a 5 l, 2.5 hl and 5 hl scale including filtration, filling (bottles/kegs), inspection technology and pasteurising.

For many years the VLB pilot brewery was located on the top floor of the former fermentation and lager building of the old Hoch­schul brewery. Over the years many generations of students made the trek up those stairs to work on projects and training in the course of their brewing education. The deterioration of the old building was however long foreseen and by the time of the initial planning phases of the new VLB facility the planning of the technical facility and brewery had already begun. At present the technical facility addresses the shortcomings of the old facility as well as meets the requirements of a modern brewing pilot plant. The goal was a truly world-class pilot brewery with the most modern technical equipment for brewing and beverage produc-

tion. Most observers would agree that this goal has been achieved.

The new brewhouse The showpiece of the new brewery is the fully automated 5 hl brew­ house. Manufactured by Esau & Hueber and automated with their own WinBrew ® automation. The system was challenging in that with its many options it is not only one brew­house but had to actually function as many brewhouses in one. These options include infusion or decoction mashing with the ability to handle a spectrum of adjuncts and dual lautering systems encompassing an efficient lauter tun as well as a Meura Micro 2001 Hybrid mash filter. The flexibilty with these systems allows conventional lautering as well as mash filtration

for conventional wort production, high gravity production or even handling adjuncts such as sorghum.

Both lautering systems are controlled and monitored by measuring instrumentation. Grist for both options is delivered pneumatically from either an adjustable 4-roller mill or in the case of the mash filter a hammermill with a variety of sieve options.

The wort kettle is designed with the option of both internal or external boiling systems with the additional capability of low-pressure boiling up to 0.5 bar overpressure. A hop dosing vessel complements the kettle as well as steam condensate recovery leading to a hot water reserve tank for increased energy efficiency. A separate whirlpool leads then to a two stage wort cooler and

View into the big hall of the "Wilfried-RinkeTechnikum", the showpiece of the technical brewing center. In front the 2.5 hl Stein­ ecker brewhouse, in the back the 5 hl brewhouse made by Esau & Hueber

Photo: oh

Brauerei Forum International – November 2018

7

RESEARCH & DEVELOPMENT

the Esau & Hueber wort aeration system.

Fermentation and lagering The fermentation and lagering tankfarm consists of eighteen 5 hl CCVs as well as two 20 hl CCVs which can all be monitored for volume and are temperature controlled via the Esau & Hueber WinBrew automation system. Both 20 hl tanks as well as four of the 5 hl tanks are capable of 3 bar overpressure and are equipped with multiple VARIVENT® ports for the flexibility of additional measuring instrumentation.

1

2

3

Photos: oh

8

4

Filtration and clarification To present a number of options in beer and beverage clarification the facility is equipped with a Bucher Unipektin kieselguhr (DE) candle filter, a Begerow plate and frame filter utilizing cellulose sheets, small membrane candle filters and a modern Siemens controlled Pentair X-Flow system. An Alfa Laval centrifuge rounds out the complement of clarification capabilities.

Filling For professional filling with industrially acceptable values the facility has multiple head filling stations including a filler with KHS Innofill technology. This filler is capable of filling a range of glass or PET containers. A can filler with Krones technology is the newest addition of the filling section.

The level of technological excellence of the equipment needs to be shown over multiple trials and long term experience however the oxygen pick-up over filtration and Photos: 1 – Tank farm including 18 CCVs (5 hl) and 2 CCVs (20 hl) 2 – Cold block with different equipment for beer filtration and treatment 3 – Fermentation cellar with open fermenters, 5 l fermentation tubes and horizontal tanks 4 – Filling and pasteurizing equipment for bottles, cans and kegs 5 – The 5 hl brewhouse inlcuding lauter tun, mashfilter, internal or external boiling systems and the additional capability of low-pressure boiling 6 – A bottle testing circuit including a modern empty bottle inspector by Heuft 7 – The 5 l brewhouse, fully automated

Brauerei Forum International – November 2018

filling has recently been the subject of analysis. The VLB is pleased to have measured less than 20 ppb dissolved oxygen in the bright beer tank and a TPO just below 70 ppb in 500 ml bottles from the said filling equipment. These values resemble what is to be called state of the art and show great comparability to actual brewery production.

More, more, more…

The entire cold block is equipped with a four vessel computer controlled CIP system which monitors pump speed and volume flow as well as chemical conductivity for modern and efficient cleaning.

Other machines which even further add to the capabilities of the pilot plant are: a flash pasteurizer, chamber pasteurizer, water degassing unit, carbo-blender for high gravity brewing as well as a KHS KegBoy for washing and filling stainless steel kegs.

A Heuft empty bottle inspection machine is of particular interest in the packaging area which is a full scale machine capable of inspecting up to 60 000 btls/h by means of stroboscopic X-ray flashes.

The 2.5 hl brewhouse Already known by many is the existing Steinecker 2.5 hl system which has been moved to the new facility.

This system is now fully automated and integrated into the Esau & Hueber WinBrew control system. This system offers a smaller scale trial

5

volume and was the primary brew­ house for the pilot plant starting in 2005.

Fermentation and lagering For this brewhouse the six 3 hl lidded „open“ fermenters have been retained and are now complemented with six 3 hl horizontal lager tanks. Other fermenters are six 50 liter jacketed CCV’s as well as eighteen 4.5 liter jacketed fermentation tubes.

5 l "Nano Brewery" Last but not least, the facility also houses what may be the smallest fully automated brewhouse in the world. The five liter "Nano Brewery“ is an optimized, fully automated brewhouse in a lab scale which was designed primarily for implementation into existing micro

6

malting practices and the lab scale fermentation tubes.

Summary The new VLB technical facility is the culmination of years of planning and is a technical and visual statement of the VLBs intentions of remaining a world-class research and training facility. This new facility complete with the integrated support of the VLB’s various departments and technical know-how shows the commitment that the VLB has to continue to serve it’s members and customers in the coming decades.

7 Photos: oh

Brauerei Forum International – November 2018

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RESEARCH & DEVELOPMENT

 INFORMATION

The VLB Berlin brewing science libraries Michaela Knör, VLB Berlin

With the "Schultze-Berndt Library" of the Gesellschaft für Geschichte des Brauwesens e.V. (GGB) (Society for History of the Brewing Sector) and the "Axel Simon Library" of the VLB, two renowned technical libraries have found their home in the new VLB Berlin building.

View of the welllit reading room of the new VLB and GGB library in Berlin

VLB Berlin was founded in 1883 and has been located at Seestraße in Berlin’s Wedding district since 1891. It is one of the initiators of this science campus right in the middle of Berlin. Aside from VLB Berlin, the site is currently home to institutes of the Technical University of Berlin, departments of Deutsches Herzzentrum Berlin, the Charité, and Preussische Spirituosen Manufaktur. With the move to the new VLB Berlin building in 2017, the site has received an innovation boost, which is considered the starting point for further modernization and expansion of the campus.

Among other things, the new VLB building is also home to two specialty libraries on the topics of brewing history as well as brewing and fermentation technology.

Their collection on these topics

is unique. Both libraries are maintained by private organizations, and are available to all students, scientists, and the general public.

The VLB Berlin’s "Axel Simon Library" The former "Lorberg-Bibliothek" of the Institut für Gärungsgewerbe und Biotechnologie zu Berlin (IfGB) moved into its new facilities on the fourth floor of the new VLB building in October of 2017. With this move, the library was renamed to the "Axel Simon Library" in appreciation of the dedication of the late Dr. Axel Th. Simon, who was President and Honorary President of the VLB for many years. The library’s collection, which is among the most comprehensive brewing science libraries in the world, encompasses literature in the fields of brewing science, fermentation

Photo: oh

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Brauerei Forum International – November 2018

technology, and related specialist fields. The library’s origins date back to the founding of the VLB in the 1880s. It started out as a reference library of the scientific director at the time, Professor Dr. Max Delbrück, who helped found a fermentation science library during his term in office (1883–1919).

Aside from chemical and brewing technology literature, another focal point at the time was on the specialized fields of spirits, malt, and vinegar production, yeast technology, microbiology, and refrigeration and heat engineering. Unfortunately part of this collection did not survive World War II: Numerous volumes were destroyed by bombings, whereas other books were confiscated and removed by the Red Army. But thanks to the courage and dedication of the employees at the time, considerable portions of the inventory nevertheless survived the war in hiding places and outlying areas. For example, this included the vinegar technology collection, which was saved by Professor Dr. G. Haeseler during this difficult time. Some of the books lost during the war were replaced again thanks to donations of books from the VLB member breweries.

Today the library is home to some 10 000 books, 2000 dissertations and thesis papers, and about 12 000 volumes of magazines.

Special highlights of the magazine collection include the almost complete set of the ‘Allgemeine Brauer- und Hopfenzeitung’ published

by J. Carl, Nuremberg (precursor of ‘Brauwelt’) and the ‘Wochenschrift für Brauerei’ published by the VLB. Virtually all German-language brewing magazines are represented as well, along with brew-

ing technology trade journals from all over the world. In addition to using the printed magazines, access to electronic magazine content is also available.

Aside from the catalogs and internal databases, external databases can also be accessed for research purposes. There is a regular offering of courses on conducting a literature search and using knowledge management systems and literature administration programs, so that optimum research results can be obtained. PC workstations and a scanner are available in the new li-

The Namesakes Dr. Hans Günter Schultze-Berndt (5 October 1927 – 23 February 1996) Dr. Schultze-Berndt was Managing Director of VLB Berlin from 1966 to 1991 and held a graduate degree in brewing.

With his in-depth knowledge of history, he was also Managing Director of GGB Berlin from 1977 to 1996.

Dr. Axel Th. Simon (11 August 1943 – 25 April 2018) Shareholder of the Bitburger Brewer y and brewery technology graduate, Dr. Simon chaired the VLB Board of Directors from 1989 to 2014 and was Honorary President of VLB Berlin from 2014 to 2018. From 2014 to 2018, he was also director of the Gesellschaft für Geschichte des Brauwe­ sens (GGB).

brary and in the reading room. The reading room can also be used for group meetings on request.

On the whole the "Axel Simon Library" is a valuable and unique storehouse of knowledge for the employees of VLB Berlin, all participants in the continuing education courses offered by VLB Berlin and the IfGB, and naturally also all students and employees at the Technical University of Berlin.

It is also open for use by external scientists and the general public. Learn more at www.vlb-berlin.org/axel-simon-bibliothek.

The "Schultze-Berndt Library" of the Gesellschaft für Geschichte des Brauwesens (GGB) e.V. The GGB was founded in Berlin in 1913.

Studying and documenting the history of the brewing trade is the association’s stated purpose. This is done among other things by operating a library. Named after the long-time Managing Director of the GGB, Dr. Hans Günter Schultze-Berndt, the "SchultzeBerndt Library" is the only specialized library for brewing history literature in Germany. It is also unique in the world thanks to the crossnational nature of its collection. Its collection of 7500 books and 1000 magazine volumes is accessible to association members as well as scientists, students, and the general public. The collection is not geographically limited to Germany or German-speaking regions, meaning that it also contains literature on European and global brewing history as well.

A special highlight is the extensive Swiss brewing history collection, which the GGB acquired thanks to Colonel Fritz Schoellhorn, one of its Swiss founding fathers and former owner of the Haldengut brewery in Winterthur. The oldest books of the Schultze-Berndt Library date back to the 16th century. Historical records of individual breweries and famous persons in the brewing trade are also part of the library’s collection.

A special treasure among these is the ‘Brauregister’ from the year 1937, listing all breweries and maltings in the German Reich (with addenda to include the annexed territories) including founding data and information on beer production and technical equipment.

Work is in progress to digitalize the information and provide online access in order to improve utilization of this unique information source. However, the GGB depends on donations in order to finance this project as well as the restoration and digitalization of further brewing literature. Support from the industry would be greatly appreciated.

Submissions of Festschriften, anniversary issues, and the like for addition to the library are highly welcome as well. Research in the library’s collection can be conducted through its online catalog, which is available on the association’s homepage at www.ggb-berlin.org.

Hours of Operation and Contact The "Schultze-Berndt Library" and the "Axel Simon Library" are located on the fourth floor of the new VLB Berlin building at Seestraße 13, 13353 Berlin (Wedding district). Opening hours are Monday, Wednesday, and Thursday from 2 to 6 p.m. and Tuesday and Friday from 9 a.m. to 1 p.m.

Registering in advance with the librarian Michaela Knör is recommended for external users. Contact: (+49-30) 4508-0235 or knoer@vlb-berlin.org.

Brauerei Forum International – November 2018

Photos: oh

11

RESEARCH & DEVELOPMENT

 BREWING TECHNOLOGY

Processing residual and yeast beer Dr. sc. techn. Hans-J. Manger, Frankfurt (Oder) and Prof. Dr. sc. techn. Gerolf Annemüller, Berlin

Residual and yeast beer is too valuable to simply dispose of it. Economic considerations speak in favor of further use or a return to the beer production process. However, some aspects have to be considered, especially from a microbiological perspective.

The following should be observed to avoid reducing the quality of the end product due to blending/adding residual and yeast beer: ++ No storage or only brief interim storage of residual and yeast beer before further processing ++ Interim storage of these products always at ϑ<4°C ++ Thermal inactivation of the microorganisms ++ Thermal inactivation of the yeast proteases in the yeast beer before further processing ++ Second fermentation of the residual and yeast beer by adding pitching wort ++ Yeast beer and other residual beer can be added to the hot wort before the wort cooler relatively easily, thereby inactivating unwanted microorganisms It is sensible to collect residual beer (yeast beer, tank-bottom beer, and other residual beer) under the exclusion of oxygen as far as possible, and to store it cool. Furthermore, subsequent use by dosing to the hot wort of each brew between the whirlpool and wort cooler pump should take place as quickly as possible.

Dosing should be at the same quantity as residual beer collection, for example, ≤2% of the wort quantity.

Dosing from a storage tank can be automated with relatively little effort. Here the following points need to be observed: ++ Maintaining the dosing rate. ++ Keeping the wort temperature above 95–96°C after dosing, if possible. ++ A djusting the dwell time before the wort cooler so that 1000– 2000 PU can be achieved (also see the example below).

No ethanol is lost and biological safety is given with the procedure described above. Blending of the yeast beer is automatically Table 1: Temperature maintenance periods as a function of PU

PU

Temperature after dosing

Required temperature maintenance period in min

Required temperature maintenance period in s

2000

96.2 °C

0.0657

3.94 ≈ 4

5000

96.2 °C

0.1643

9.86 ≈ 10

2000

95.2 °C

0.0874

5.24 ≈ 5

5000

95.2 °C

0.218

13.1 ≈13

2000

94.2 °C

0.116

6.97 ≈ 7

5000

94.2 °C

0.291

17.43 ≈ 17

12

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 of cooled residual beer that was only stored briefly.

Yeast beer from separation using membrane separation processes and modern decanters or disk separators, subject to meeting the preceding criteria, can also be added to the unfiltered beer prior to filtration after HTST treatment; see above.

Model calculation example 1: Required dwell time for PU ≥2000 when dosing residual and yeast beer into the hot wort before the wort cooler.

Raw data: Required PU: ≥ 2000 Cast wort yield V W: 600 hL ∙ Cooling time: 50 min  V = 720∙ hL/h Dosed beer quantity VR: ≤ 2 %  ≤ 12 hL  V = 18 hL/h Temperature of the residual beer quantity ϑR: 5 °C Dosing time: 40 min, start 5 min after the start of wort cooling The mixing temperature after dosing is calculated using the mixing calculation. This results in the following temperatures:

ϑM =

V W ∙ ϑW + VR ∙ ϑR 600 hL ∙ 98 °C + 12 hL ∙ 5 °C = = 96.2 °C VM 612 hL

Wort temperature ϑW before dosing

98.0 °C

97.0 °C

96.0 °C

Resulting temperature ϑM after dosing

96.2 °C

95.2 °C

94.2 °C

Equation for pasteurization units (PU): PU = t ∙ 1.33(ϑ – 60 °C) Equation 1 t = t ime in min ϑ = temperature after dosing in °C In equation 1, the z-value was assumed at z = 8 K as suggested

by Röcken (usually a z-value =7 K is used, resulting in the familiar factor of 1.393 [1]). The factor 1.33 results in a ‘safe’ PU value, also for lactobacillus.

Equation 1 is converted to t. This results in the temperature maintenance periods for the respective mixing temperatures according to Table 1:

Brauerei Forum International – November 2018

PE

t=

(Equotation 1a)

1.33(ϑM − 60 °C)

Calculation example: t=

2000

=

2000

1.33(ϑM − 60 °C) 1.3336,2

=

2000 30 439

= 0.0657 min = 3.94 s

Table 2 shows the relationships for the required length of the wort line between the dosing location and wort cooler inlet.

Table 2: Required line lengths for the temperature maintenance period according to Table 1 DN

Required temperature maintenance period in s

∙ V in m³/h

Flow velocity v in m/s

Required line length l in m

100

4

73.8

2.61

≥ 10.4

100

5

73.8

2.61

≥ 13.0

100

7

73.8

2.61

≥ 18.3

100

10

73.8

2.61

≥ 26.1

100

13

73.8

2.61

≥ 33.9

100

17

73.8

2.61

≥ 44.4

125

4

73.8

1.67

≥ 6.7

125

5

73.8

1.67

≥ 8.4

125

7

73.8

1.67

≥ 11.7

125

10

73.8

1.67

≥ 16.7

125

13

73.8

1.67

≥ 21.7

125

17

73.8

1.67

≥ 28.4

Model calculation example 2: What wort temperature ϑW is required before the wort cooler under the following conditions: Desired PU: 2000 Given temperature maintenance period: 10 s  0.1667 min Residual beer dosage quantity: 3% of the wort quantity Temperature ϑR of the residual beer quantity: 4 °C Wort quantity: 500 hL Calculation of the required mixing temperature: Equation 1 is converted to ϑM: t=

PE 1.33(ϑM − 60 °C)

⇒ 1.33(ϑM − 60 °C) =

PE t

=

2000 0.1667

= 11 997.6

Then the equation is logarithmized: ln 1.33(ϑM − 60 °C) = ln 11 997.6 = 9.3925 (ϑM – 60) ln 1.33 = 9.3925 ϑM – 60 = 9.3925 / ln 1.33 = 9.3925 / 0.2852 = 32.93 ϑM = 32.93 + 60 = 92.93 °C Residual beer dosage quantity VR: 3 % of 500 hL 100 %  500 hL

3 %  x hL x = (500 hL / 100) ∙ 3 = 15 hL The mixing equation is converted to ϑW: ϑM =

V W ∙ ϑW + VR ∙ ϑR VM

⇒ ϑM ∙ VM = V W ∙ ϑW + VR ∙ ϑR V W ∙ ϑW = ϑM ∙ VM − VR ∙ ϑR ϑM =

V W ∙ ϑW + VR ∙ ϑR 515 hL ∙ 92.93 °C − 15 hL ∙ 4 °C = VM 500 hL

ϑW = 95.6 °C The wort temperature before dosing has to be ≥ 95.6 °C.

Calculation example:

References [1] Röcken, W.: Aktuelle Gesichtspunkte zum Thema Pasteurisation. Brauwelt 124 (1984) 42, pages 1826–1832 [2] Donhauser, S. und K. Glas: Hefepreßbier und seine Aufbereitung. Monatsschrift f. Brauwissenschaft 39 (1986) 8, pages 284–292

∙ V = 738 hL/h = 73.8 m3/h = 0.0205 m³/s Flow velocity: ∙ v = V / A A = π ∙ d2 / 4 DN 100: A = π ∙ 0.12 m2 /4 = 0.00785 m² v = 0.0205 m³/s / 0.00785 m² = 2.61 m/s DN 125: A = π ∙ 0.1252 m² /4 = 0.0123 m² v = 0.0205 m³/s / 0.0123 m² = 1.67 m/s

Literature recommendation:

Required line length of the temperature maintenance section: DN 100: l = v ∙ t = 2.61 m/s ∙ 4 s = 10.4 m DN 125: l = v ∙ t = 1.67 m/s ∙ 4 s = 6.7 m A static mixing element should be installed in the temperature maintenance section. To avoid making the temperature maintenance section too long, the wort should be as hot as possible and the diameter of the temperature maintaining loop pipe should be in the range of DN 100 to DN 125.

The processing of yeast beer using activated carbon treatment used in the past is elaborate and controversial [2].

Applied Mathematics for Brewing and Malting Technologists Gerolf Annemüller / Hans-J. Manger 1. English Edition 2017, 366p, Paperback, € 69 ISBN 978-3-921690-83-3 www.vlb-berlin.org/en/publications

Brauerei Forum International – November 2018

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TRAINING & EVENTS

VLB international activities

Photo: jr

VLB Sensory Workshop at Craft Drinks India, lead by Jan Biering, 5 July 2018, Bangalore, India

The Craft Brewing in Practice Workshop at the VLB in September 2018

Photo: jr

Signage of a Memorandum of Understanding between VLB, Preussische Spirituosenmanufaktur (PSM) and represantatives of Busan Metropolitan City, South Korea, about a cooperation in research and training in the field of beer brewing and fermented beverages

Meeting with Dr. Wang (3rd f.r.), Chinese National Research Institute for the Fermentation Industries at the VLB stand at China Brew & China Beverage in October 2018 in Shanghai

Photo: jr

Finally done! The 3-year brewmaster course for the SABECO Group, Vietnam, was successfully finished in October 2018

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Brauerei Forum International – November 2018

CRAFT BEER ITALY 2019 reconfirms its successful format: a B2B event exclusively for professional operators, where visiting brewers have the chance to see with their eyes all innovations regarding raw materials, technologies, packaging and marketing specific for craft beer production, offered by selected exhibitors, both Italian and international. CRAFT BEER ITALY is proudly the only Italian platform chosen by many international companies to showcase their products.

Conference: technical and commercial contents Together with the exhibition area at CRAFT BEER ITALY, you will find a rich conference program with famous international speakers. Compared to 2017, the technical level of the presentations will be even higher to provide more and more impulses for the branch, including well-developed and structured breweries.

The success of CRAFT BEER ITALY 2017 would not have been possible without the support of Doemens and VLB Berlin, two international partners who are already working on the next event, in order to pass on their know-how, the result of 150 years of research and training, to Italian brewers. Also Unionbirrai and its members will play a vital role, both for the tasting areas and for the conferences.

Contest Best Craft Beer Label 2019 – when the label makes the difference Besides reconfirming its winning formula, CRAFT BEER ITALY 2019 aims at attracting more and more exhibitors and visitors with its high-quality contents and initiative, that will provide added value to the craft beer scene. In this framework, CRAFT BEER ITALY will have the honor to host the Italian Championship of Beer Sommeliers Doemens, that will lead the best Italian sommeliers to Milan.

In addition to this, CRAFT BEER ITALY 2019 will launch the first edition of the contest dedicated to craft beer labels Best Craft Beer Label 2019 – when the label makes the difference, which aims at promoting the efforts of Italian craft brewers to improve their image and communicative power.

On the official website of CRAFT BEER ITALY it’s possible to go through the exhibitor list and the conference program of the last edition. More information about 2019 will be available soon.

Let’s then save the date for 27 and 28 March 2019. CRAFT BEER ITALY looks forward to welcoming all visitors at MiCo Lab, with its rich exhibition area, conferences and workshops and collateral program completely dedicated to the amazing craft beer movement.

More information at www.craft-beer-italy.it/en

WWW.HOPSTEINER.COM

(F.) After the first successful edition, it was high-time to move to a bigger location: CRAFT BEER ITALY 2019 will therefore be held in MiCo Lab Milano Congressi. The building is located in the CityLife area, very close to former Milan’s Exhibition Center, and is served by underground M5 (Stop Portello). Thanks to its industrial style, MiCo Lab will guarantee the visiting craft beer community a unique, pleasant and professional atmosphere; at the same time it will provide exhibitors with bigger areas to present everything a brewery may need.

THE PROOF IS IN THE POUR™

CRAFT BEER ITALY, conference and exhibition for raw materials, technologies, packaging and marketing for craft beer will be back on 27 and 28 March 2019. CRAFT BEER ITALY 2017 hit the target, offering on the Italian market a new format which convinced all the actors of the craft beer world and attracted visitors from 21 countries.

»HOP TRANSFORMERS 2018«

Craft Beer Italy 2019

– Stand 445 uns! Halle 1 Besuchen Sie

Brauerei Forum International – November 2018

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TRAINING & EVENTS

Check your expert knowledge!

How good is your expert knowledge of beer brewing? The following questions cover a broad range of facts which a professional brewer should be familiar with. The questions are taken from the final examination which a professional brewer and maltster in Germany has to pass after an apprenticeship of three years in a brewery.

1. It is not so much the bitter substances that go into solution when adding hops, but primarily the flavor substances. What amount of type 90 pellets is required to obtain a distinct hop aroma? a) 100–250 mg/l b) 100–250 g/l c) 100–250 g/hl d) 50–100 g/l e) 100–150 g/hl 2. There are several disadvantages of dry hopping by adding the pellets to the bottle being filled. What are they? a) Haze in the bottled beer b) No transfer of the hop oils c) Microbial risk due to the pellets d) Sealing the bottles is more difficult e) Difficult handling of hop dosage 3. Approved food-safe lubricants in the brewery should be able to dissolve sugars, among other things. Why? a) Otherwise sugars in the wort would caramelize on friction points and change the beer flavor b) Otherwise sugar would gum up moving parts (such as sampling cocks) c) Sugar would make the lubricants pasty due to its crystalline structure d) Sugar and the synthetic oils would form compounds hazardous to health due to chemical reactions 4. Pneumatic and mechanical transport systems are used in the brewery and malting. Which transport system is pneumatic? a) Downpipe b) Freight lift c) Belt conveyor d) Tube chain conveyor e) Compressed air conveying system 5. As the main ingredient of brewing malt, carbohydrates are very important for us brewers in the production of wort and beer. One important carbohydrate in brewing malt is not digestible by the human organism. Which one? a) Glucose b) Maltose c) Amylose d) Amylopectin e) Cellulose 6. Pitching wort should contain sufficient first sugar so fermentation begins quickly. Which of these sugars is such a first sugar? a) Glucose b) Maltose c) Maltotriose d) Raffinose e) Amylose 7. Which alcohol is produced by brewing yeast dur­ ing alcoholic fermentation? a) CH3OH b) CH3 – CH2OH c) CH3 – CH2 – CH2OH

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Brauerei Forum International – November 2018

d) CH3 – CH2 – CH2 – CH2OH e) (CH3)2 – CH – CH2OH 8. A patent application for the first crown cork was submitted by William Painter of Baltimore, entitled ‘Crown Cork’. That was in the year: a) 1838 b) 1871 c) 1892 d) 1906 e) 1914

The answers can be found at www.vlb-berlin.org/en/quiz

9. Which effect should be avoided in modern wort boiling systems? a) Saving primary energy b) Reducing total evaporation c) Increasing the total boiling time d) Reducing the thermal exposure of the wort e) Increasing the thiobarbituric acid amount (TBA) 10. Among other things, compressed air is used in the brewery to drive valves and butterfly valves.

What working pressure do these valves generally require? a) 0 bar b) 1–3 bar c) 5–8 bar d) At least 10 bar e) More than 20 bar 11. When air is compressed, the gas volume decreases while the pressure increases. What else happens during compression? a) The temperature of the gas decreases b) The temperature of the gas increases c) The moisture content of the gas increases d) The moisture content of the gas decreases e) The air becomes inert 12. Melanoidins are produced during curing of the malt at the latest. The coloring and aromatic substances are produced… a) from the degradation products of proteins and carbohydrates b) by a Maillard reaction of cellulose c) by fatty acids and monosaccharides d) by the caramelization of monosaccharides e) exclusively at temperatures above 100°C 13. Cell wall, protein, and carbohydrate breakdown occurs during substance conversion in the malting. In which answer are the enzymes correctly assigned to the respective substrate? a) Cytases – cell walls; proteases – proteins; amylases – carbohydrates

b) Cytases – proteins; proteases – cell walls; amylases – carbohydrates c) Cytases – proteins; proteases – carbohydrates; amylases – cell walls d) Cytases – carbohydrates; proteases – proteins; amylases – cell walls e) Cytases – carbohydrates; proteases – cell walls; amylases – protein 14. A hearty flavor is desirable when brewing dark beer. What proportion of mashing-in liquor to sparge liquor is advisable to accomplish this? a) 0.5:1.5 b) 0.7:1.3 c) 1:1 d) 1.3:0.7 e) 1.5:0.5 15. Part of the starch in the malt consists of amylose.

What is the special characteristics or peculiarity of amylose? a) It contains a-1.4 bonds and a-1.6 bonds b) It contains only a-1.6 bonds c) It accounts for 80% of the starch d) It consists of around 2000 glucose molecules e) It has a branched structure 16. The breakdown of starch during mashing starts with gelatinization. What happens during this process? a) Hydrogen bridges form between the starch chains b) The water that penetrates the starch chains causes the starch granules to burst c) The starch coagulates at temperatures over 50°C d) The sugar molecules that enclose the starch bind water, causing them to gel e) The sugars at the ends of the starch chains gel 17. Zinc is an important trace element for the brewing process and beer production. What is the effect of insufficient zinc in the beer wort? a) The color of the finished beer is darker b) The ability of the beer to bind CO2 is reduced c) The beer has a tendency of gushing d) Fermentation is more sluggish e) The foam stability of the finished beer is re­ duced 18. Gushing is a recurring problem for breweries at irregular intervals. What does gushing mean? a) A tendency for the finished, packaged beer to form haze b) Blowing off the sealed bottles through the crown cork c) Flocculation of protein due to cold temperatures d) Development of an aging flavor due to UV exposure e) Spontaneous foaming over of the beer when the bottle is opened 19. What can trigger primary gushing? a) Dark malt b) Low protein content of the malt c) Use of winter barley d) Microbiological infestation of the barley e) Excessively dry barley storage

BREWING CONFERENCE BANGKOK 2019 D-ERA: Disrupt – Digital – Diversify – Development Challenges and Opportunities for the Brewing Industry in South-East Asia 9 to 11 June 2019 – Bangkok, Thailand Bangkok International Trade & Exhibition Center (BITEC)

Sunday, 9 June 2019 + Technical visit: Khmer Brewery, Phnom Penh, Cambodia

Monday, 10 June 2019 + Technical sessions + Social program: Bangkok by night

Tuesday, 11 June 2019 + Technical sessions + Farewell party

Platinum Sponsor:

Gold Sponsors:

Silver Sponsors:

Bronze Sponsors:

Weyermann +++ BASF

www.brewingconference.com The „Brewing Conference Bangkok“ is a joint project of the Thailand Beer Industry Guild (TBIG), Bangkok, Thailand, and the VLB Berlin, Germany

Brauerei Forum International – November 2018

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TRAINING & EVENTS

 VLB EVENTS

Outstanding response to the 9th Ibero-American VLB Symposium in Brazil The 9th Ibero-American VLB Symposium Brewing & Filling Technology was held in Brazil for the third time from 24 to 26 September 2018. More than 200 participants from 15 South American and European countries utilized the event as a communication and knowledge platform. Numerous representatives of all three large brewery groups in Brazil were among them. (oh) The Ibero-American Symposium of VLB Berlin has established itself over the last ten years in Spanish and Portuguese-speaking regions as a high-class specialist event for technical managers in the brewing and beverage industry. In its ninth edition, the event was hosted for the third time by Brazil. South America’s largest country with a population of about 206 million and annual beer production of around 140 million hl is the world’s third-biggest beer nation after China and the USA. The clear market leader is Ambev (AB Inbev), followed by Heineken Brasil and Grupo Petrópolis (about equal). Heineken in particular took a major leap forward in 2017 by taking over Kirin Brasil (formerly Schincariol). The economy has recovered somewhat again after the country suffered a major economic crisis in 2015/2016. This also applies to the development of the brewing and beverage industry, which has seen slight growth again as well.

Brewery tours of the three Brazilian market leaders Ambev, Grupo Petrópolis, and Heineken Brasil in near Recife were on the agenda on the first event day at the 9th IberoAmerican VLB Symposium.

The first conference day began with a welcome and introduction of VLB Berlin by VLB Managing Director Dr. Josef Fontaine and the head of the symposium, Roberto Biurrun. Angelica Salado from Euromonitor International began the series of presentations with an overview of trends in the Brazilian beer market. Brazil is the world’s third-largest market for alcoholic beverages. Spirits are also very popular after beer. Even though a peak during the FIFA World Cup in 2014 was followed by a slump in 2015 and 2016, the country has recovered somewhat from this in the meantime. Cider and readymixed beverages with beer and spirits have gained popularity in the last five years, while beer and wine have lost market shares. Only the sales of premium beers have

1

gone up, at the expense of the mid-price segment.

The market for ready-mixed beverages in Brazil is mainly driven by innovations. Thus many products are short-lived as consumers

are always looking for something new. This requires addressing different target groups individually, as well as new taste experiences and packaging innovations. Other trends include decreasing brand loyalty and a consumption behavior that is increasingly more controlled by specific situations.

Euromonitor International expects that the consolidation of beer and

2 Photos: oh

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Brauerei Forum International – November 2018

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3

beverage producers will continue.

There is however still room for smaller and innovative beer and beverage producers. Euromonitor expects the growth rate for alcoholic beverages in Brazil to exceed the global average starting in the year 2020.

Henrike Vorwerk of VLB Berlin spoke about current developments in the problem area of gushing. After having optimized the predictability of the gushing tendency using a new analysis procedure based on MALDI-TOF mass spectrometry, the search for factors that cause gushing is to be resumed at the VLB Research Institute for Raw Materials on this basis. Vorwerk’s second presentation examined the importance of amylolytic enzymes and fermentable sugars in malt quality evaluation. Currently the final attenuation is determined in order to evaluate the amylolytic capabilities of malt. This however only supports imprecise predictions.

Determining the a- and b-amylase and limit dextrinase in the isothermal 65 °C wort on the other hand is much more informative. Here Vorwerk pointed out a conflict of goals in barley growing: While the farmer is interested in a highyield variety, the proportion of fermentable sugars in the malt is of much greater interest for the 5 Photos: 1 – Dr. Josef Fontaine (left) and Roberto Biurrun (right), both from VLB, as they thank Silvio Rotta (middle) from Krones do Brasil for organizing the welcome evening 2, 3 – More than 200 participants followed the presentations at the Sheraton Recife Convention Center 4, 5 – 25 technical presentations on new projects and solutions for the brewing industry led to some intensive discussions 6 – A highlight of the supporting program: The welcome evening at the Sheraton Recife Beach Club hosted by Krones do Brasil

6

Nuremberg, Germany November 13-15 hall 9 · booth 363

BECAUSE SUCCESS IS ALSO A QUESTION OF HAVING THE RIGHT PARTNER How can I produce the beers demanded by the market at lowest possible costs? Who understands my challenges in terms of the raw material and water supply? How can I realize continuous production processes, which are controlled fully automatically and monitored inline?

We are the partner who answers your question. www.ziemann-holvrieka.com

Brauerei Forum International – November 2018

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TRAINING & EVENTS

7

8

11

12

13 Photos: oh

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Brauerei Forum International – November 2018

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brewer, since this has a significant economic influence on beer production.

Further presentations examined a dry hopping procedure suitable for automation, presented by Frank Peifer from Hopsteiner. Konstantin Ziller discussed the benefits of the new Omnium brewhouse from Ziemann Holvrieka. Stefan Rupp from GEA described how continuous beer production can be integrated into a Brewery 4.0 concept using a master beer. Paulo Miazzo from Anton Paar explained how oxygen and CO2 can be measured in beer using optical inline sensors.

Proposals to reduce energy consumption in bottle filling by using a flash pasteurizer and higher filling temperatures were discussed

by Alois Monzel from KHS. In the yeast segment, two methods for pitching with active dry yeast were presented by Olivier Caille from Fermentis. Marc Eckert from Bucher Unipektin pointed out the considerable savings potential of beer recovery from surplus yeast through filtration with ceramic membranes. The use of natural pectin for beer clarification was explained by Lucas Lacerda from Lallemand. Pieter Bonte from Prozyn pointed out the numerous benefits offered by gallotannins for colloidal beer stabilization. According to André Trombe from Pall about 180 cross-flow installations worldwide filter 150 million hl of beer annually and this development will continue.

Dr. Roland Pahl from VLB Berlin spoke about performance indica-

10

tors in beer filtration. The MEBAK ‘Guideline Filtration’ provides a current overview of the various indicators and aspects. In his second presentation, he addressed the various influences on beer drinkability and how they can be determined.

Dr. Konrad Müller-Auffermann from Krones reported on how the fusion of brewery technology and digitalization was implemented in the new Steinecker Brew Center on the 5 hl scale. This represents a major step on the way to Brewery 4.0. In a second presentation by the major sponsor Krones do Brasil, Silvio Rotta introduced the new Dynafill filling system that permits the filling and closing of a bottle within five seconds in one machine.

Roberto Biurrun and Jan Fischer of VLB Berlin spoke about the sense and nonsense of process indicators. Fischer explained the use of the indicators during the acceptance of filling lines, where as Biurrun reminded the audience to critically question the relevance of every one. In a second presentation, Jan Fischer made the audience aware of the risks posed by broken glass in bottle filling.

Johannes Fuchs from VLB Berlin described how food fraud through product manipulations of beer and beverages can be proven analytically. Even though beer currently does not appear in the worldwide top 10 list of fraudulently manipulated foods, premium beer rip-offs in particular are increasingly being found on the market.

Powerful tools are now available to determine the authenticity of foods and beverages using stable isotope and metabolomics analysis. In his second presentation, Fuchs introduced various methods for conducting and analyzing the sensory evaluation of beer.

Fabiani Oliveira from Ambev outlined how Ambev effectively meets its high product quality standards. Regular employee awareness training is a core element of the company culture, in addition to in-process manufacturing control from the raw material to the end product.

Hélio de Barros Ferraz from Heineken Brasil spoke about the Heineken wind farm on Brazil’s east coast. Heineken operates a wind farm south of Fortaleza that has a theoretical annual capacity of 112 000 MWh, with 14 wind tur-

bines that have an output of 2 MW each. The system operates about 45 % of the time and thus generates about 30 % of the electricity required by all the Heineken breweries in Brazil, thanks to favorable wind conditions. The project is not operated under commercial considerations, but in order to credibly implement sustainability in the company.

Photos: 7 – Roberto Biurrun, Dr. Josef Fontaine, and Henrike Vorwerk from VLB share toast with Roland Reis (middle) from Grupo Petrópolis and Wolfgang Burkart (right) from Sachon Verlag at the welcome evening 8 – Diego Gomes da Silva from Grupo Petrópolis and Dr. Josef Fontaine 9 – Tour of Cervejaria Ambev in Olinda near Recife 10 – The VLB team on site 11 – Brewery tour at Grupo Petrópolis 12 – Breaks during the event offered plenty of opportunities for discussions and networking 13 – Tour of the Igarassu brewery of Heineken Brasil near Recife

Visit us!

BrauBeviale 13 th-15th November 2018 Hall 1 | Booth 1-512

Naturally grown.

Traditionally processed.

Quality malt from Germany.

Since 1899. www.bestmalz.de

RZ_181025_brauerei_forum_EN_184x30.indd 1

25.10.18 14:52

Brauerei Forum International – November 2018

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Photos: jr

TRAINING & EVENTS

Graduates and lecturers of the VLB Certified Brewmaster Course 2018

Certified Brewmaster Course 2018 finished With the distribution of the VLB certificates, the 2018 Certified Brewmaster Course ended on 29 June.

After spending six months in Berlin and completing an intensive learning program at the VLB, the participants were celebrated during a graduation ceremony with lecturers, friends and families which rounded off the official farewell celebration. (jr) The demand for places in the English-speaking Certified Brewmaster Course of the VLB Berlin is always strong, because the certification is internationally recognized and allows many graduates entry into the professional side of the brewing industry.

Comprehensive tutorial In 2018, 36 students from 21 countries in Europe, Asia, North and South America and Africa attended the 6-month course.

From January to June, the participants, divided into two groups, went through a complex program that covered every step of the brewing process both theoretically and practically. In several successive modules, each of which concluded with intermediate tests, brewing raw materials, the individual steps of the brewing process up to packaging, and quality assurance were discussed.

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In addition, the participants completed internships in the laboratories.

The course continues to evolve with each passing year and is always up to date in terms of content. The normal lessons are also regularly supplemented with the latest research results obtained at the VLB. In the final examinations, the students then had to show that they had internalized and mastered the material covered during the entire course.

Excursions across Germany Once again this year, the Certified Brewmaster Courses included two excursions, each lasting several days.

In March, the 105th VLB Brewing and Engineering Conference was held in Dortmund. There, the participants were given the opportunity to hear high profile lectures on topics related to the brewing

Brauerei Forum International – November 2018

and beverage industry. In keeping with the international character of many VLB events, all presentations were simultaneously translated into English. As part of the lectures, the students, along with the other participants of the conference, enjoyed a company visit to KHS in Dortmund and the welcome evening in the impressive Signal Iduna Park, the largest football stadium in Germany.

At the end of the study trip, the group visited Aspera Brauerei Riese in Mülheim an der Ruhr.

In June, after successfully completing the last exams, the Certified Brewmaster Course went on a second study trip. For four days the journey went from Berlin through Saxony and Thuringia to Bavaria. Companies from the brewing and beverage industry as well as their suppliers gave the students informative insights into the daily operations. The follow-

ing stops were visited on the excursion: ++ Sternburg Brauerei, Leipzig ++ Köstritzer Schwarzbierbrauerei, Bad Köstritz ++ GEA Brewery Systems, Kitzingen ++ Weyermann Malzfabrik, Bamberg ++ Barth Haas Group / Barth Haas Hops Academy / Hopfenveredlung St. Johann, Train-St. Johann / Hallertau ++ Hopfenanbaubetrieb Stanglmair, Au in der Hallertau / Reichertshausen ++ Gesellschaft für Hopfen­­ forschung / Hopfen­ forschungs­zentrum Hüll, Wolnzach The group was warmly welcomed at each stop and enjoyed the great hospitality of the hosts. During each visit, employees were available for expert discussions and student questions.

Leave-taking On 29 June, Dr. Josef Fontaine, Managing Director of VLB, handed out the certificates. Five graduates stood out for their high marks having completed the course with a particularly good grade point average of 1.4 or better: Irena Bierzynski, Victory Brewing, Roberto Luis Tello, Mahou – Cerv. Alhambra, Valentine Wambui, Kenya Breweries, Alexandr Khvorik, Lidskoe Pivo Brewery, Yurii Huk, Carlsberg Ukraine. After distributing the certificates, Dr. Fontaine thanked all of the VLB lecturers and especially the course manager Heike Flohr and the course leader Burghard Meyer for their great commitment and hard work. After the official part, the new graduates celebrated the successful completion of the course together with friends, families and lecturers.

The next Certified Brewmaster Course will take place from 7 January to 28 June 2019 in Berlin.

Happy faces and applause at the certificate distribution at the end of June

VLB LABOTECH – YOUR EXPERT FOR LABORATORY EQUIPMENT Laboratory equipment to analyse raw materials, intermediate and finished products Symposium for craft and as well as by-products formicro brewers from Germany & European

countries

7 November 2016, Nuremberg, Germany + the brewing and malting

industry

+ producers of soft drinks + distillers

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

www.vlb-berlin.org/labotech

Brauerei Forum International – November 2018

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TRAINING & EVENTS

VLB Certified Brewmaster Course – Graduates 2018 –

Bierzynski, Irena (USA)

Tello Bayo, Roberto Luis (Spain)

Wambui, Valentine (Kenya)

Khvorik, Alexandr (Belarus)

Huk, Yurii (Ukraine)

Allday, Eugene (USA)

Álvarez R., Juan Antonio (Spain)

Arellano, André Luis G. (Portugal)

Aritomo, Ryota (Japan)

Balıoğlu, Handan Rukiye (Turkey)

Cheam, Srun (Cambodia)

Chen, Haoxuan (Howe) (China)

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Brauerei Forum International – November 2018

VLB Certified Brewmaster Course – Graduates 2018 –

Chen, Suixin (Sam) (China)

Chica Sotomayor, Pablo D. (Ecuador)

Dal Porto, Luca (Italy)

Dastoor, Navroze (India)

de Brugada, Hubert (Mauritius)

Ding, Mingliang (China)

Garlatti, Lucas Andrés (Argentina)

Huang, Sihong (Alysa) (China)

Innes, Andrew (Canada)

Kamo, Kenichi (Japan)

Komatsu, Shota (Japan)

Korlou, Thomais (Greece)

Brauerei Forum International – November 2018

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TRAINING & EVENTS

VLB Certified Brewmaster Course – Graduates 2018 –

Kunstmann R., Alejandro A. (Chile)

Lamponi, Ignacio (Argentina)

Milosavich, Isaac (Greenland)

Özdere, Taylan (Turkey)

Parupudi, Aditya (India)

Pineda A., Orlando Rafael (Venezuela)

Póveda Navarro, Jordi (Spain)

Roether, Elizabeth (USA)

Saez Martínez, Cristina (Spain)

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Sangpalee, Phubet (Thailand)

Brauerei Forum International – November 2018

Wittich, William (USA)

VLB institutes and departments VLB Berlin, Seestrasse 13, 13353 Berlin, Germany  + 49 (30) 450 80-0,  brewmaster@vlb-berlin.org ,  www.vlb-berlin.org

Imprint

Brauerei Forum Technical periodical for breweries, malthouses, the beverage industry and their partners Information service of VLB Berlin

Managing Director 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/en/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/fibw

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. Martin Hageböck  + 49 (30) 450 80-157  m.hageboeck@vlb-berlin.org  www.vlb-berlin.org/en/bl

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

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

Head of Finance / Research Coordination / Transfer / Human Resources Gerhard Andreas Schreiber  + 49 (30) 450 80-121  schreiber@vlb-berlin.org

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

www.brauerei-forum.de ISSN 0179–2466 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr) rahl@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Eva Wiesgrill (ew) e.wiesgrill@vlb-berlin.org

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

Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger

Special Analyses

Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de

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“

Wiebke Künnemann  + 49 (30) 450 80-270  kuennemann@vlb-berlin.org  www.ifgb.de

Dipl.-Ing. Olaf Hendel  + 49 (30) 450 80-255  hendel@vlb-berlin.org  www.vlb-berlin.org/en/pr

Publication Dates Appears with 8 editions a year, in German plus 2 issues in English. Day of publication: 12th November 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 – – November 2018

27

Our next international edition will be released in May 2019

VLB SCHEDULE 2018/2019

 6th European MicroBrew Symposium 12 November 2018, Nuremberg, Germany  Seminar „Brewing in a Nutshell“ 11/12 December 2018, Berlin, Germany

 106th VLB October Convention 2019 incl. 48th Int. Malting Barley Seminar 14 to 15 October 2019, 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 2019:

 Seminar "Modern Brewing Technologies" 18 to 20 February 2019, Moscow, Russia

 Beviale Moscow 2019 19 to 21 February 2019, Moscow, Russia

 106th Brewing and Engineering Conference 11 to 13 March 2019, Europa-Park Rust, Germany

 Craft Beer Italy 2019 27/28 March 2019, Milan, Italy

 Brewing Conference Africa 2019 May 2019, Addis Abeba, Ethiopia  Workshop ”Micro Malting in Practice" 20 to 27 May 2019, Berlin, Germany  Brewing Conference Bangkok 9 to 11 June 2019, Thailand  10th Ibero-American Symposium Brewing and Filling Technology September 2019  Workshop ”Craft Brewing in Practice” 16 to 27 September 2019, Berlin, Germany

 Craft Brewers Conference/BrewExpo America 8 to 11 April 2019, Denver, Co, USA  Craft Beer China 2019 15 to 17 May 2019, Shanghai, China  Brasil Brau 2019 28 to 30 May 2019, Sao Paulo, Brazil  EBC Congress 2 to 6 June 2019, Antwerpen, Belgium  BrauBeviale 2019 12 to 14 November 2019, Nuremberg, Germany

editor@brauerei-forum.de