BRAUEREI
FORUM
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
No 11 – International VLB Edition II/2019 | 11 November 2019 | ISSN 0179-2466
CIP, SIP, HOORAY!
High quality like this deserves a celebration: KSB’s extensive range of Vita products with CIP/SIP capabilities can be implemented in all LSA processes – primary and secondary. Find out more: www.ksb.com
Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin
www.brauerei-forum.de
BarthHaas Campus Place of inspiration for your beer stories
Y R E EV ER BE
S L L TE TORY ... AS Find hops, knowlegde and boost for your new flavor creations! www.barthhaas.com
SUCCESS IS... YOUR ADVANTAGES WITH FLOTTWEG SEPARATION TECHNOLOGY 路 Cost reduction during the manufacture of beer by optimisation of the production processes 路 Unattainable cost savings in the area of dry hopping due to a higher yield 路 Maximum yield with consistent beer quality 路 The right centrifuge for each brewing process
Visit us at BrauBeviale in Nuremberg Hall 9 - Stand 343
CONTENT
VLB BERLIN INSIDE 5 Prof. Reinhold Schildbach died aged 86 7 Prof. Ulf Stahl died at the age of 75 8 VLB General Assembly extends Administrative Board
10
9 Saigon-Kien Giang Brewery from Vietnam new VLB member
In the second part of the article about Berliner Weisse the author focusses on the importance of microorganisms to the beer's flavor and quality
RESEARCH & DEVELOPMENT 10 Traditional Beer: Berliner Weisse through the ages – part 2: a fine line between aroma and spoilage 14 VLB Textbooks: New 6th English edition of "Technology Brewing & Malting" released
TRAINING & EVENTS
15
15 Europe, Africa, Asia and America: VLB conferences on four continents in 2019
16 Outstanding response to the 1st Africa Brewing Conference 18 Bangkok Brewing Conference 2019 – Brewers' Summit in Southeast Asia
For the first time in its 136-year history, VLB Berlin has conducted four of its major brewery conferences on four continents in one single year: Germany (Europe), Ethiopia (Africa), Thailand (Asia) and Mexico (America)
20 10 th Ibero-American VLB Symposium in Mexico was a success 22 VLB international activities in 2019 23 VLB News: Demolition of the old cellar building has begun 24 VLB bids farewell to 44 new Certified Brewmasters 26 VLB Certified Brewmaster Course – Graduates 2019 30 VLB course offerings 2019–2021
WE BREW FOR THE BEERS OF THE WORLD
OTHER 31 Imprint / VLB institutes and departments – Contacts 32 VLB international events 2019/2020
Roasted Malt Beers Malt Extracts Beer Concentrate
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
Brauerei Forum International – November 2019
3
VLB INSIDE
We mourn the passing of
Prof. Dr. agr. habil.
Reinhold Schildbach * 10 August 1933 in Dermbach/Rhön
† 14 October 2019 in Berlin
Scientific Director and Managing Director of VLB Berlin e.V. (1977–1981) Professor of Plant-Based Raw Materials in the Food and Beverage Industry at TU Berlin (1972–1999) Head of the Research Institute for Raw Materials at VLB Berlin e.V. (1969–1998) Member of the Technical Scientific Committee (TSC) of VLB Berlin
We will forever honor his memory.
On behalf of the Board of Directors, the Management, the employees and all members of the
Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.
4
Ulrich Rust
Dr. Josef Fontaine
Chairman of the VLB Administrative Board
Gerhard Andreas Schreiber
Brauerei Forum International – November 2019
VLB Managing Directors
Prof. Reinhold Schildbach died aged 86 Professor Reinhold Schildbach passed away on 14 October 2019 in Berlin at the age of 86. He was known for decades as one of the world's leading experts in brewing barley and hops, and was the founder of VLB’s International Brewing Barley Seminar. Reinhold Schildbach was born on 10 August 1933 in Dermbach/Rhön in Thuringia, Germany. After training as a farmer, he began a degree in agricultural science and graduated from the University of Giessen in 1963. He also received his doctorate there in 1966. In 1969, his professional career led him to Berlin, where he took over as Head of the Raw Materials department at VLB. In 1971, Schildbach was appointed Senior Engineer at the TU Berlin, where he took over the Chair of Agricultural and Crop Engineering. He started the first International Brewing Barley Seminar in the same year. This series of events quickly established itself as one of the leading discussion platforms on the breeding, cultivation, processing, and evaluation of brewing grains. This year, the seminar was held for the 48th time as part of the VLB October Convention. Sadly, this was the first year in which he was not in attendance. In 1972, Schildbach qualified as a lecturer on the subject of “Investigations on the causes of the differences in the protein content of spring barley and the consequences for beer production” and was appointed as a professor of PlantBased Raw Materials in Food and Beverage Technology by the TU Berlin. In this role, he gave lectures on brewing raw materials until 1998. In 1977, Schildbach succeeded Professor Heinz Schilfarth as Scientific Director of VLB. At the same time, he assumed responsibility for the entire VLB together with Dr. Hans Günter Schultze-Berndt and Dr. Friedrich-Karl Koch as Managing Director, a position he held until February 1981. In 1981, the Raw Materials department was transformed into the VLB Research Institute for Raw Materials (FIR), which is still immensely successful to this day. While Schildbach was initially focused on brewing grains, he expanded his field of work to hops in
the 1970s. He earned a reputation as one of the world’s leading experts in the assessment of barley varieties for use in beer production over the course of his career. He relied on cutting-edge technologies such as gel electrophoresis for sorting differentiation or using scanning electron microscopes to study the internal structures of grains and malt kernels. His numerous publications and research projects meant he regularly traveled around the world to answer questions relating to barley cultivation and malt production. Consequently, he was made Chairman of the Barley Committee of the European Brewery Convention (EBC) in 1980. As part of his international activities over the years, he advised numerous companies on issues concerning raw materials, including the Turkish EFES Group. But Schildbach was not just an excellent scientist. He also understood how to get young people interested in his field of expertise. He was demanding, inquisitive, and constantly in the pursuit of knowledge, but he was also motivating and open to new ideas. The fact that he also assumed responsibility for the entire VLB as Managing Direc-
tor during a difficult period from 1977 to 1981 speaks volumes in particular. Schildbach retired at the beginning of 1999 at the age of 65, and handed over the management of his research institute to Professor Dr. Frank Rath, who also took on his teaching duties at the TU Berlin. The renowned scientist received a number of different honors during his long career: • Knighted as “Chevalerie du Fourquet” by the Belgian Brew ers’ Guild (1984) • Hop Order of the International Hop Bureau (1986) • G o ld e n G e r ma n B r ew i n g Barley Association Medal of Honor (1998) • Golden VLB Badge of Honor (2015) In 2013, Schildbach collected his extensive expertise on paper and published the book “Getreide und Braugetreide – weltweit” (Grains and Brewing Grains around the World). The unique photographs taken from his archive that are included in the book offer a vivid glimpse into the grain expert’s active career. In his private life, not only was Schildb ach a keen athlete – he completed 10 marathons! – but he also had a passion for music. If a keyboard or piano was within reach at a party, it was not long before the smooth sounds of jazz echoed through the room. He leaves behind his wife Doris and his two sons Stefan and Jörg with their families. In Reinhold Schildbach, the VLB loses a friend, scientist, and supporter who influenced the development of the institute over more than three decades. His name will not be forgotten at the VLB. Ulrich Rust (Chairman of the VLB Administrative Board) Dr. Josef Fontaine, Gerhard Andreas Schreiber (VLB Managing Directors)
Brauerei Forum International – November 2019
5
VLB INSIDE
We mourn the passing of
Univ.-Prof. Dipl.-Ing. Dr. rer. nat.
Ulf Stahl * 10 January 1944, Vienna
† 18 August 2019, Berlin
Professor of Microbiology and Genetics at the Technical University Berlin (1983–2011) Dean of the Faculty of Process Sciences at the TU Berlin (2001–2003 and 2005–2009) Head of the Research Institute for Microbiology of the Institute for Alcohol Production and Fermentation Technology (VLSF) (1983–2002) Scientific Director of the Institute for Fermentation and Biotechnology (IfGB) in Berlin (1999–2002) Head of the Research Institute for Microbiology at VLB Berlin e.V. (2002–2014) Member of the Technical Scientific Committee (TSC) of VLB Berlin We will forever honor his memory.
On behalf of the Board of Directors, the Management, the employees and all members of the
Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.
6
Ulrich Rust
Dr. Josef Fontaine
Chairman of the VLB Administrative Board
Gerhard Andreas Schreiber
Brauerei Forum International – November 2019
VLB Managing Directors
Prof. Ulf Stahl died at the age of 75 After a brief serious illness, Univ. Prof. Dipl.-Ing. Dr. rer. nat. Ulf Stahl passed away in Berlin on 18 August 2019 at the age of 75. His absence will be painfully felt by his family, his company Preussische Spirituosen Manufaktur, and many other people and institutions, including VLB Berlin, which Ulf Stahl was closely associated with for nearly 40 years. Born on 10 January 1944 in Sciences at the TU Berlin on Vienna, Ulf Stahl studied food more than one occasion. From and fermentation technology 1999 to 2002 he was Scientific at the Viennese University of Director of the IfGB and, until Natural Resources and Life Scihis passing, an active member ences. In 1969 he obtained a of the Technical Scientific Comdiploma in engineering and mittee (TWA) of the VLB. entered the professional world Ulf Stahl retired from the TU as a research assistant. In 1971 Berlin in 2011. Until 2014 he he moved to Bochum, where he continued to head the VLB Restudied at the Ruhr University search Institute for Microbioloat the Department of General gy. He also held lectures as part Botany under Prof. Dr. Karl Esof his honorary professorship ser and received his doctorate for Microbiology and Genetics in 1975. In 1981 he habilitated at Dongseo University in Busan, as a private lecturer. South Korea, until his passing. In 1983 Stahl accepted the call In addition, the connoisseur to the Technical University of of fine spirits took over the Berlin. As successor to Prof. Dr. former experimental liqueur Siegfried Windisch, he took factory of the VLSF situated at over the Chair of MicrobiolSeestrasse 13 in 2007. Togethogy at the Department of Food er with his business partner Technology. At the same time, Gerald Schroff, he developed he was appointed head of the unique spirits under the brand Research Institute for Microbiol- Prof. Ulf Stahl (10 January 1944 – 18 August 2019) name “Preussische Spirituosen ogy of the Institute for Alcohol Manufaktur,” which are produced Production and Fermentation Tech- mixed cultures. He was also active in according to traditional recipes usnology (VLSF) in Berlin. Together molecular genetics and, in the late ing historical equipment. Ulf Stahl with the VLB Berlin and the Yeast 1990s, researched possible applica- was highly dedicated to supportResearch Institute, the VLSF con- tions of genetically modified yeasts ing the preservation of this special ducted numerous courses for the in beer production. Despite good re- manufactory at the VLB site, which Food Technology, Distilling Technol- sults, these yeasts did not find their has also become part of the IfGB ogy, Brewery Technology, and Bio- way into industrial applications. advanced education programs for technology study programs of the His work in the field of alcohol-free distillers. His commitment was honTU Berlin under the umbrella of the fermentation beverages and the use ored with the VLB Golden Badge of Institute for Fermentation and Bio- of probiotic bacteria and yeasts was Honor in 2017. technology in Berlin (IfGB). Starting highly successful. For example, he Ulf Stahl was a striking personalin 1983, Stahl took over the lectures developed a mixed culture used by ity who had retained his Viennese and internships in the field of micro- an Austrian beverage company for charm, even after having spent more biology – later also genetics – for a the production of a well-known Kom- than three decades in Berlin. As a vast number of students, including bucha drink. He was also involved in professor, he was a great motivator all brewery students at the TU Berlin. the founding of Organobalance in who could inspire young people and Teaching was one of his passions un- 2001, which was acquired by Novo- who dedicated a large portion of his til the end. His courses conveyed his zymes in 2016. time to the institute on Seestrasse. expert know-how and always includ- After the bankruptcy of the VLSF in With Ulf Stahl, VLB loses a friend and ed hands-on examples to make the 2002, Stahl continued his work at the initiator who has shaped its develstudents understand the immense VLB Berlin. He thus laid the founda- opment over many years. His name importance of microbiology for re- tion for the expansion of VLB’s activ- will not be forgotten. search, industry, and everyday life. ities in applied biotechnology, which In addition, Ulf Stahl was also an ac- is now successfully established at tive scientist. More than 100 doctor- the VLB Research Institute for Bioates, seven habilitations, countless technology and Water. Ulrich Rust (Chairman of the VLB lectures, and publications testify Ulf Stahl actively participated in Administrative Board) to this. Focal points included the many committees. He was Dean of Dr. Josef Fontaine, Gerhard Andreas use and optimization of yeasts and the Department of Food and Process Schreiber (VLB Managing Directors) Brauerei Forum International – November 2019
7
VLB INSIDE
VLB General Assembly extends Administrative Board The Ordinary General Assembly of VLB Berlin was held in Berlin on 14 October 2019. New member of the VLB Admin istrative Board is Uwe Ebbighausen, who brings in his extensive experience in controlling into VLB’s top steering committee.
New member of the Administrative Board: Uwe Ebbighausen
(oh) The assembly, chaired by VLB President Ulrich Rust, began by honoring the memory of Prof. Dr. Ulf Stahl and Prof. Dr. Reinhold Schild bach. Both of whom were closely associated with VLB Berlin for decades and passed away a short time ago. Next, the VLB Managing Directors Dr. Josef Fontaine and Gerhard Andreas Schreiber gave their reports on the concluded 2018 financial year, which was influenced by major challenges. Sales revenues from analytics, merchandise sales, events and membership fees were slightly positive. However, with the first full year in the new building, the real operating costs could be determined for the first time. Due to the extensive building services the operating costs were higher than expected. Another negative influence was also the protracted formation of the German government after the Bundestag election in September 2017, which dragged on for several months up until 2018. For this reason, research funds previously applied for and already approved could only be accessed with a substantial delay. This leads to reductions of more than € 600k in 2018. A further reduction in revenues was caused by the decline in
extraordinary income in the form of cash and in-kind donations. Due to the slow elimination of construction defects and open disputes, the new VLB building commissioned in 2017 could not be finally accounted for in 2018. Overall, the VLB therefore concluded the financial year 2018 with a substantial loss. VLB President Ulrich Rust explained the countermeasures already taken. Due to the increased complexity of VLB business, the former head of finance, Gerhard Andreas Schreiber, was appointed as Commercial Managing Director on 1 April 2019. Mr. Schreiber is responsible for the areas of corporate planning, finance and accounting, purchasing/materials management, IT, personnel and contract management as well as research coordination. The former sole Managing Director Dr.-Ing. Josef Fontaine focuses on location development, member support, events, public relations and networking with national and international partners. "This brings us back to an interior minister and a foreign minister at the VLB," said Rust. In order to improve VLB's business processes and identify optimiza-
Members of the VLB Administrative Board including the Managing Directors chairing the General Assembly of VLB Berlin on 14 October 2019 in Berlin
Photos: ew
8
tion potential, the financial reporting has been expanded. The General Assembly also approved the extension of the Administrative Board by Uwe Ebbighausen, who will bring decades of experience in corporate controlling to the VLB's top steering committee. The Annual Report 2018, audited by KWP Revision GmbH Wirtschafts prüfungsgesellschaft, Berlin, was distributed at the General Assembly and is available to all members on request. Subsequently, the two VLB Managing Directors reported on the current financial year 2019. This shows a positive trend across all business units up to and including August. Therefore, a positive financial result was expected for 2019. An open issue is still the stumbling appointment procedure for the VLB endowed Professorship for Brewing Science at the TU Berlin. There are still ongoing internal discussions on the part of the TU Berlin regarding the follow-up financing of the chair after the expiry of VLB funding in 2028. Therefore, a prompt appointment is currently not expected, Fontaine has expressed regret at the situation.
Brauerei Forum International – November 2019
Photo: KGB
Saigon-Kien Giang Brewery from Vietnam new VLB member The Vietnamese Saigon-Kien Giang Brewery (brand name KGB), based in the southwestern province of Kien Giang, became member number 351 of the international network of VLB Berlin in January 2019. The ambitious young company was founded in 2014 and has a production capacity of currently around 1 mio hl of beer per year. (oh) With around 95 million inhabitants, Vietnam is one of the most dynamic states of Southeast Asia. A comparatively low average age as well as the opening up to foreign investors have enabled the country to achieve respectable economic growth rates in recent years. This is also beneficial for the local brewing industry: With an annual production of about 43 mio hl of beer, Vietnam ranks third among Asia's beer nations. Reason enough for the VLB Berlin to maintain close connections with the Vietnamese brewing and malting industry over the past years. In this context the contact to the Saigon-Kien Giang Brewery has been established. VLB is particularly proud that Kien Giang management has decided to become a VLB member this year. The goal of this close cooperation is to assist the Vietnamese brewery colleagues in the further expan-
sion of their company, especially in questions of product development, product quality and sustainable process design. Founded in 2014, the brewery's production capacity was already doubled in 2016/2017 to 1 mio hl per year – whereby mainly equipment from Europe and the USA is used. In addition to the main brand “KGB Legend”, a lager available in glass bottles and cans in different variations, Kien Giang also produces a selection of craft beers and a wheat beer. In addition, draft beer is sold in 10 and 20 liter kegs. The beer is distributed all over South Vietnam and exported, inter alia, to Singapore and Australia. As the Vietnamese market leader SABECO Group holds a minority stake in KGB, some SABECO beer is also produced and bottled. Quality is a top priority at KGB: The company is certified according to
Andreas Faustmann, VLB Berlin (middle), is handing over the certificate of VLB membership to Le Van Thap, Director of Saigon-Kien Giang Brewery, and his team
ISO 9001 and conducts a modern laboratory for quality assurance. In addition, modern personnel management and the sustainable design of all processes are part of the corporate philosophy. On his on-site consultation visit in Kien Giang in September 2019, Andreas Faustmann, senior consultant at VLB, handed over officially the certificate of VLB membership to Mr. Le Van Thap, KGB Director, Hoang Xuan Tung, KGB Vice Director, and Nguyen Quang Vinh Nguyen, Head of Quality Assurance. “We as KGB are proud to be a member of the worldwide known beer institute VLB Berlin and we are looking forward to the cooperation between KGB and VLB Berlin,” Le Van Thap said at the ceremonial handover and pointed out: With VLB support they want to produce beer with the best quality and well received by many customers.
Brauerei Forum International – November 2019
9
RESEARCH & DEVELOPMENT
Traditional Beer
Berliner Weisse through the ages – part 2: a fine line between aroma and spoilage Dr. Peter Lietz, Berlin
In the 19th century, Berliner Weisse could be found all over Berlin. However in the last few decades, it has been reduced to a niche existence. Recently, craft brewers around the world have rediscovered this traditional style of beer. In the second part of his article, the author focuses on the creation of this sour, top fermented beer and the importance of microorganisms to the beer’s flavor and quality.
Sudhaus Landré (brewhouse) on Stralauer Strasse in Berlin (year unknown)
Originally, the heavily carbonated, only slightly acidic lagers of the 17th and 18th centuries were either brewed from 100 % wheat malt or with a proportion of barley malt at varying intensities. The acid was produced by acid-forming bacteria within a few days. This bacteria could enter into the process in different ways: in the malt, the water, or the air. Huguenot influence At that time, top fermentation was used exclusively. In addition to the brewing yeast Saccharomyces cere visiae, strains of wild yeast (Torula species) were involved in the process, as were lactic acid bacteria, usually in the form of contamination. Historical records do not precisely indicate the first time a sour weiss beer was produced. The first Berlin cookbook written by Johann Sigismund Elsholtz in 1682 is entitled Diateticon and supports the conclusion that a white beer was
10
already being brewed in Berlin during the mid-17th century. One thing is certain, however: The Huguenot influence in Berlin is tied to how these white beers developed into what later became known as the typical Berliner Weisse. These religious refugees from France preferred the clear, lighter wheat beer produced in their own breweries; this beer contained approximately 5.7 % malt extract and a correspondingly low alcohol content of just under 2 %. The classic Berliner Weisse produced and marketed by specialized weiss beer breweries until the second half of the 20th century likely did not come into existence until the 19th century. Improper fermentation in the mashing process In the late 18th century, wort was prepared in a similar way to the method still used later on in the 19th century. One important difference should be mentioned, however. In the late 19 th century, brewers assumed that if they used unboiled mash, the cultured lactic acid bacteria would remain alive in the wort as part of the microflora in the malt. This was the only reason why they did not boil the mash and wort. It wasn’t until later that they realized that only a negligible amount of cultured lactic acid bacteria ended up in the wort – and, consequently, in the fermentation process – via the mashing process. However, this method also involved significant risk of serious contamination, particularly with unwanted Micrococci bacteria. Brewers attempted to avoid improper fermentation by
Brauerei Forum International – November 2019
increasing the mashing-off temperature to 85°C – and later, potential improper fermentation was countered by boiling the wort and using pure cultures. Lactic acid bacteria during fermentation In their work “Zur Kenntnis der stäbchenförmigen Milchsäurebakterien im Berliner Weißbier” (‘On Bacillar Lactic Acid Bacteria in Berlin Weiss Beer,’ 1909), Schönfeld and Dehnicke focused on the causes of different types of acidification. They isolated various lactic acid strains of the yeast species Saccharobacillus pastorianus from seven different breweries, then categorized these strains in three groups. During the weiss beer fermentation process, the lactic acid bacteria generally grew at a rate similar to yeast propagation; bacterial growth did not begin to slow until the beer reached an alcohol content of more than 5 %. The mashing process and hop addition had a significant impact. The propagating lactic acid bacteria and Pediococci had the least significant impact on the beer when hops was added to the mash. If the wort was boiled with hops, the mixture did not achieve the desired level of acidity. Apparently, the boiling process generated more antibacterial substances than boiling the mash with hops did. That’s why weiss beer brewers long shied away from boiling the lautered wort before casting and consequently risked the beer becoming ‘ropy.’ To reduce this risk of contamination, Schönfeld suggested heating the lauter wort to at least 85 °C before
casting and only then pitching the yeast. Torula yeast was common The yeast mixture in Berliner Weisse consisted of a top fermented brewing yeast (Sacch. cerevisiae) and a high percentage of lactic acid bacteria (lactobacilli). Brewers either harvested this yeast mixture from their own brewing process, or they procured it from inns that harvested it from their own fermentation vats after completing primary fermentation. Weiss beer brewers wanted to achieve the lowest possible level of attenuation during the fermentation process, unlike the process for producing bottom fermented lager beers. For this reason, they preferred Saaz yeast strains, which were capable of breaking down dextrins during secondary fermentation. The need for a low level of attenuation resulted from the fact that many customers at the time preferred their beer to have a malty flavor, as Schönfeld noted in his book “Reinzüchtung und Versand von obergärigen Brauereihefen” (‘Growing and Shipping Pure Top Fermenting Brewing Yeast Cultures’) published in 1900. While the weiss beer yeast should very quickly become buoyant, the yeast cells that remain in the young beer should settle firmly at the bottom of the bottle after fermentation. To preserve the flocculent character of the yeast during the ongoing production process, highly cured malts were used that were also supposed to lend the beer a ‘finer aromatic quality.’ Torula yeast was also a common contaminant, in addition to muciferous Sarcina bacteria. To-
day’s Brettanomyces was also categorized as part of this species. The term Brettanomyces was coined by N. Heltje Claussen in 1904; at the time, it referred to Torula yeast that simultaneously produced acids and esters to lend the beer a unique flavor, while fermenting dextrins at the same time. Paul Lindner (1861–1945) described these types of Torula yeast as the most common microorganisms in breweries at the time. They resulted in a stodgy taste in weiss beer, as well. He does not indicate whether this description always refers to Brettanomyces, but it is unlikely. Breakdown of dextrins In 1930, Lindner referred to the work of Morris, van Laer, and Hjelte Claussen, who pointed out the role that wild yeast plays in breaking down dextrins during secondary fermentation. In his own experiments with a Guinness porter yeast, Lindner was also able to verify the breakdown of these dextrins. It is safe to assume that he was working with a Brettanomyces yeast according to modern classification. However, it seems that he was also aware of the risk of contamination and promoted the selection and exclusive use of special top fermenting cultured yeast strains (Sacch. cerevisiae) to ferment dextrins. Lindner managed to isolate these types of yeast strains. However, later work by H. Haehn, M. Glaubitz, and W. Gross, published in the Wochenschrift für Brauerei in 1937, was unable to confirm his observations. They did not find any strains of top fermenting brewing yeast that could ferment dextrins.
From Glaubitz, M. and Koch, R.: “Atlas der Gärungsorganismen” (‘Atlas of Fermentation Organisms’), 1956 – Brettanomyces yeast, very old cells from porter beer sediment (500x magnifi cation)
It is possible that the old weiss beer samples were contaminated. Although it is not mentioned in older literature, S. diastaticus could also have broken down dextrins with lower molecular weight during secondary fermentation. S. diastaticus was first described as an independent species by J. Andrews and R. J. Gilliland in Volume 58 of the Journal of the Institute of Brewing in 1952. Today, it is classified as a sub-species of S. cerevisiae. Recently, this yeast has played a rather disreputable role in bottom fermented beers, as – like S. pastorianus – it produces significant CO2 and haze during secondary fermentation, even in filtered beer. Storage impacts flavor Filling the weiss beer into bottles also posed a major problem. The beer would be bottled shortly before the end of fermentation – sometimes in the brewery, but often, the bartenders would do it themselves, and not always in the most hygienic conditions. A secondary fermentation period of 8
Nuremberg, Germany November 12-14 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
RESEARCH & DEVELOPMENT
From the collection of Michael Weidner (r.)
From Henneberg, W.: “Gärungsbakteriologisches Praktikum, Betriebsuntersuchungen und Pilzkunde” (‘Practicum in Fermentation Bacteriology, Facility Inspections, and Mycology’), 1909 – Saccharobacillus p. var. berolinensis (weiss beer lactic acid yeast), cells from beer and mash. a: Normal cells a1: Granulated (i.e., dead) cells b: Cells with globular plasma c: Cells with segmented plasma d: Hypertrophic cells, simple preparations e, e1: Segments of a cell chain from larger bonds in a drop culture (2000 x magnification)
12
to 14days was sufficient to ensure the formation of the necessary carbonic acid pressure. Stronger beers with up to 16 % extract were often brewed at the end of the actual weiss beer season, around the end of summer. These were stored for longer than the obligatory 14 days. These bottles were stored in the cellars of the inns, sometimes for months or years, buried in sand to maintain a stable temperature. This created a highly carbonated, aromatic beer that connoisseurs regarded highly, giving it nicknames such as ‘champagne weiss.’ We cannot rule out the possibility that in addition to the cultured yeast used in the brewing process, wild yeasts that could break down dextrins with lower molecular weight also impacted the beer during the long storage period. These champagne weiss beers had to be stored in bottles for at least six months to allow their well-rounded flavor to fully develop. If the beers were stored for longer periods of time, such as years, however, the flavor could turn sour and the beer would develop an unpleasant aroma. Lindner and Schönfeld had already pointed out these risks, which were primarily the result of wild yeast. For this reason, they recommended using special strains of yeast with significant capacity for secondary fermentation. Pure cultures Losses occurred repeatedly as a result of contamination, particularly in batches of weiss beer that
had been stored too long, so brewers began working with pure cultures of yeast and lactic acid bacteria at an early stage. According to Schönfeld, however, these attempts were not always successful. In experiments involving top fermenting pure yeast cultures mixed with lactic acid cultures, the cultures quickly separated. Often, this was not conducive to the quality of the beer. Replacing L. pastorianus with the cultured lactic acid bacterium Bacillus delbrückii according to the method proposed by Francke did not deliver satisfactory results, either – Schönfeld described the process in his article “Die künstliche Säuerung des Berliner Weißbieres” (‘Artificial Acidification of Berlin Weiss Beer’) in the Wochenschrift für Brauerei in 1909. Acidification did occur; however, the character of the beers produced using this cultured lactic acid strain deviated significantly from the traditional weiss beer. The importance of Brettanomyces yeast Frank Methner also addressed the optimum composition of microflora in weiss beer fermentation in his dissertation Über die “Aromabildung beim Weißbier unter besonderer Berücksichtigung von Säuren und Estern” (‘On Aroma Formation in Weiss Beer, Taking Acids and Esters into Particular Account’) presented at TU Berlin in 1987. His research was based on numerous old bottles of weiss beer taken from various Berlin breweries in the 1970s and 1980s, as well as samples from the production process. In his biological evaluation of the sediment, he found S. cerevisiae (top fermenting brewing yeast) and S. carlsbergensis (bottom fermenting brewing yeast) in a few samples, as well as Candida crusei and Aureobasidium. Brettanomyces bruxellensis, on the other hand, appeared in nearly all the sediment samples. The available data does not indicate whether the
Brauerei Forum International – November 2019
samples contained exclusively B. bruxellensis or B. claussenii, which is known for producing a characteristic aroma. Given the dominance of Brettanomyces, Methner postulated that this yeast (which is primarily found in porter beers) was mainly responsible for the formation of the typical Berliner Weisse aroma. In his dissertation, Methner chiefly focused on the formation of the aroma compounds responsible for Berliner Weisse’s characteristic flavor. He carried out fermentation processes on a small scale using the microorganisms isolated from various weiss beer samples. Methner studied bottled beers of different ages, as well as samples from his own attempts at brewing – which were unfortunately only supported by minimal microbiological test data – and came to the following conclusion: “The fact that the Brettanomyces bruxellensis species of yeast – which also stays alive in the bottle over a longer period of time – was found in the majority of Berlin weiss beers indicates that this microorganism is vital to the production process of this beer and is decisive in shaping its character. The influence of lactobacilli, on the other hand, is limited to the acidification process. The yeasts involved are exclusively responsible for aroma formation; Brettanomyces (...) is responsible for the lion’s share.”
Brettanomyces and contamination in beer This hypothesis certainly demands some careful scrutiny. Methner’s study results lead us to the conclusion that alongside other strains of wild yeast and lactobacilli, Brettanomyces could have caused contamination in the beer brewing and filling process in the 20 th century, as well. His analyses also indicate that this contamination could survive longer storage times of several years, unlike top fermenting cultured yeast (S. cerevisiae) and lactobacilli. This was to be expected if we take into account the comprehensive research done by VLB long ago, during the early years of the organization’s existence, especially VLB’s work on top fermentation. We know that B. bruxellensis cannot assert itself against S. cerevisiae during primary fermentation or in the first phase of secondary fermentation. Later, however, when the cultured yeast has largely completed its metabolism and the cells have died off, B. bruxellensis begins to grow again, similar to a bottom fermented beer contaminated by S. pastorianus – and this often has serious consequences. If the beer wort in combination with the yeast mixture is contaminated in this way, the contaminated young beer will usually appear completely fine during fermentation and the first few weeks of maturation, as the author could observe in his own work. This type of contamination begins to spread after several months of storage when the cultured yeast completes its metabolism. As a result, the beer turns sour and becomes undrinkable. This phenomenon is described repeatedly in documentation from the heyday of weiss beer production. From 1923 or so onward, Berliner Weisse was primarily brewed as a traditional, light summer beer and was ready to drink after a relatively short fermentation and maturation
Willner Brauerei (brewery) in Berlin-Pankow, ca. 1935–1940 (from collection of K.-H. Pritzkow)
period. This left no time for sluggish Brettanomyces to assert itself against the top fermenting yeast and play an active role in the beer’s flavor. If these beers had been brewed stronger and stored in bottles for months or years, B. bruxellensis – in conjunction with other acid-resistant microbes – would certainly have had the opportunity to develop and influence the flavor. Whether it always improves the flavor is another question, of course. Methner’s extremely interesting results regarding aroma formation in weiss beer prove that the Brettanomyces yeast cells that enter the beer as contamination survive in weiss beer for years and can significantly influence the aroma. In the process, more esters and volatile and non-volatile carboxylic acids are formed. This can improve the aroma over the short term, but it can also spoil the beer. Contamination of this nature is impossible to control in normal brewery operations. The beers brewed exclusively using Brettanomyces as cultured yeast had an unconvincing flavor, as Methner himself says.
Edition of Brauerei Forum (No. 5/2019). Part 1 focussed on the original composition of fermentation cultures and can be found online under www.vlb-berlin.org/en/ brauerei-forum/BF5_2019. Comprehensive information (in German) on this subject is available in the book “Die Berliner Weisse – Ein Stück Berliner Geschichte” (‘Berliner Weisse – A Piece of Berlin History’), published by VLB Berlin and written by Gerolf Annemüller, Hans-J. Manger, and Peter Lietz
The 1st part of this article was published in May in the International
Brauerei Forum International – November 2019
13
RESEARCH & DEVELOPMENT
VLB Textbooks
New 6th English edition of "Technology Brewing & Malting" released "Technology Brewing & Malting" – known in brewing circles as ‘the Kunze’ – has been accompanying countless brewers and maltsters while learning and practicing their trade ever since the 1st edition was published in 1961. (BF) Meanwhile, a total of more than 62 000 copies of this unique reference book has been published in
contains didactically clear, graphic, and current descriptions of all essential malt and beer production aspects, from the raw materials to malt and beer production to filling and packaging. Content • Raw materials: Barley, hops, water, yeast, adjuncts (70 pages) • Malt production (90 pages) • Wort production (166 pages) • Beer production: Fermentation, maturation, filtration, stabilization (168 pages) • Filling the beer: One-way/ returnable glass bottles, PET, cans, kegs (153 pages) • Cleaning and disinfection (15 pages) • Finished beer: Ingredients, beer types, quality (56 pages) • Small scale brewing (20 pages) • Waste disposal and the environment (14 pages) • Energy management in the brewery and malting (50 pages) • Automation and plant planning (47 pages)
seven languages, with around 34 000 copies in German, 17 000 in English, 6000 in Chinese, 3500 in Russian, and 1500 in Spanish as well as translations into Polish, Serbian, and Hungarian. The size alone speaks for itself, the book has 948 pages with some 850 illustrations and figures – many of them in color. "Technology Brewing & Malting" has become a national and international standard work, thanks to its practical and comprehensive representation of all malt and beer production aspects. The 6th English edition is an entirely new translation based on the revised 11th German edition from 2016. It
14
The book addresses all professional brewers, from ambitious
homebrewers, craft brewers, micro brewers, pub brewers up to industrial brewers. Because of its clear and thorough representation of all relevant aspects of malt and beer production in almost 60 years, ”Technology Brewing & Malting” has become to what it is today: a standard work – across the globe. About the author Wolfgang Kunze, born in 1926, was a qualified brewer and studied brewing engineering at the VLB Berlin. As teacher and head of the Dresden Brewing School he introduced generations of brewers and maltsters to the art of beer brewing for 38 years. His comprehensive knowledge and his didactic experience, which he vividly conveyed in his book, have made “Technology Brewing and Malting” to a standard work internationally known and scientifically cited. Wolfgang Kunze died in 2016. In accordance with his testament, the VLB Berlin continues his work. Under the editorship of Olaf Hendel and supported by the team of VLB Berlin, this standard work will be adapted to the latest state of technology in all future editions.
Bibliographic data Textbook “Technology Brewing & Malting”, 6th completely revised English edition • Author: Wolfgang Kunze and Olaf Hendel (Editor) • Release: June 2019 • Size: Hardcover, 17 x 23.5 cm, 2.0 kg • Scope: 948 pages, colored, 850 figures • ISBN-13: 978-3-921690-87-1
Brauerei Forum International – November 2019
• Customer sales price: 169 € plus shipping • Publisher: Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany www.vlb-berlin.org/en/publications/ verlag@vlb-berlin.org The title is not available as electronic edition.
TRAINING & EVENTS
VLB EVENTS
Europe, Africa, Asia and America: VLB conferences on four continents in 2019 For the first time in its 136-year history, VLB Berlin has conducted four of its major brewery conferences on four different continents in one single year: Rust (Germany), Addis Ababa (Ethiopia), Bangkok (Thailand), and Guadalajara (Mexico).
1st VLB Africa Brewing Conference took place in Addis Ababa, Ethiopia. With a special support by DuPont Industrial Bioscience and Heineken Ethiopia more than 180 brewing experts attended to this inaugural VLB event for the brewing industry in Africa. A ten-year anniversary was celebrated in Thailand from 9 to 11 June: This year’s Bangkok Brewing Conference has been the fifth successful joint
Photo: oh
(oh) This extraordinary series of VLB conferences started off with the 106th Brewing and Engineering Conference held in Europa-Park Rust, Germany, from 11 to 13 March 2019. A tour to Brasserie Kronenbourg in Obernai, in neighbouring France, was one highlight of this event, which was attended by around 270 national and international participants (see our report in BF 5/2019). From 21 to 23 May 2019 the
project of VLB Berlin and the Thailand Beer Industry Guild (TBIG) since 2009. A special highlight this year was the tour from Bangkok to Phnom Penh, where a technical visit to the newly expanded Khmer Brewery was on the agenda. VLB and TBIG proudly welcomed more than 300 participants from all over Southeast Asia to this conference. And finally Central America was the fourth continent on this year's VLB brewing conference tour. The 10th Iberoamerican VLB Symposium Brewing & Filling Technology took place in Guadalajara (Mexico) from 17 to 19 September 2019. It was attended by around 220 brewing experts from Mexico and Latin America. Outlook 2020 In 2020 the following international VLB brewing conferences are scheduled: VLB Brewing Seminar, 23 to 25 March 2020, Moscow, Russia 107th Brewing and Engineering Conference, 9 to 11 March 2020, Leipzig, Germany 2nd Africa Brewing Conference, 25 to 27 May 2020, Maputo, Mozambique 11th Iberoamerican Sym posium, 21 to 23 September 2020, Barcelona, Spain Technical visit to the Brasserie Kronenbourg in Obernai, France, as part of the 106th Brewing and Engineering Conference in March 2019 in Rust, Germany: a beer tasting underneath a 5000 hl storage vessel
BACK TO GLASS BUT NOT TO GLASS SPLINTERS!
Too much plastic: beverage bottles made of glass are back in fashion! This makes the careful and precise glass in glass detection for full containers at the end of the line all the more important – with optimised pulsed X-ray technology which can be exclusively found in the current HEUFT eXaminer II XOS. ofheuft
#40years
Learn more about the HEUFT eXaminer II XOS here.
Visit us at
BrauBeviale | hall 8, stand 8-101
HEUFT SYSTEMTECHNIK GMBH Am Wind 1 · 56659 Burgbrohl · Germany info@heuft.com · heuft.com
Brauerei Forum International – November 2019
15
Anzeige_Brauerei_Forum_2019_46x240mm.indd 130.10.2019 08:18:22
TRAINING & EVENTS
Outstanding response to the 1st Africa Brewing Conference in Ethiopia The 1st Africa Brewing Conference was held successfully from 21 to 23 May 2019 in Addis Ababa, Ethiopia. 180 participants from 20 countries utilized this event as a communication and knowledge platform. The conference was a joint project of VLB Berlin and DuPont Industrial Biosciences with the local support of Ethiopia Invest.
#1: The team of VLB Berlin is happy about the sucess of the congress
Photos: oh
1
#2: Meet again in Addis – Josef Fontaine, Managing Director of VLB, and Teferi Mekonnen, BGI Ethiopia and VLB Certified Brewmaster
(oh) VLB Berlin and DuPont announced their collaboration for the Africa Brewing Conference at the BrauBeviale 2018 trade show in Nuremberg, Germany, in November 2018. With a focus on the technical and scientific aspects of beer brewing, the Africa Brewing Conference brought together managers, brewers and leading technical staff from production, filling/packaging and quality assurance for breweries and maltings in Ethiopia in May. The organizers were proud to welcome more than 180 delegates from 20 countries to Addis Ababa. With an annual production volume of about 12 million hl, Ethiopia ranks fourth in the list of African beer countries. Due to a positive overall economic development, beer sales in Ethiopia will increase to around 17 million hl in 2023, according to estimates by Euromonitor International. Unlike many other African countries, there is currently no sole market leader in Ethiopia. In addition to the major players such
16
Brauerei Forum International – November 2019
as Diageo, Heineken or Castel, several private investors have joined the local brewing business in recent years and spent significant amounts in state-of-technology brewing equipment and packaging. Number 1 in the country is BGI (Castel Group) with a market share of about 35 %, followed by Heineken (31 %). Number 3 and 4 are Habesha and Dashen. The per capita consumption of beer is just over 10 liters and has more than doubled in the last 5 years. With a share of 80 %, the mid-priced local brands dominate the current Ethiopian beer market. The conference, which took place at the new Hyatt Regency Hotel Addis Ababa, was opened by the organizers, VLB Berlin and DuPont, on Wednesday May 22nd. In addition, welcome addresses were given by Yohannes Denkayehu, State Minister of the Federal Democratic Republic of Ethiopian Ministry of Trade and Industry, and Solomon Tadele, General Director of Food, Beverage & Pharmaceutical Industry Devel-
opment Institute. On the day before, a visit to the Heineken brewery in Kilinto was on the agenda. On the outskirts of the Ethiopian capital, the Dutch brewers run a modern 6 million hl brewery there, where not only Heineken but also various local brands are brewed. “The brewing beer industry in Ethiopia has gone through tremendous growth in the last two decades. It transformed into one of the most competitive industries Ethiopia. The attractiveness of the brewing industry has also led to more investments into the farming sector such as in local malt production”, said State Minister Yohannes Denkayehu in his opening address. The technical sessions on Wednesday and Thursday covered topics along the supply chain of beer production, such as brewing with barley and non-barley malt, sustainable process optimization from the brew house up to filling, and aspects of product quality. The schedule also included a strategic outlook on the developments of the beer markets in East Africa by Euromonitor International and
2
3
4 Photos: Mekbib Tadesse/Dupont + Olaf Hendel
5 Rabobank. “DuPont has long been a leading supplier in brewing enzymes solutions across Africa, helping brewers optimize their processes in an efficient and sustainable way,” said Allyson Fish, Global Business Director, Food Enzymes at DuPont. “The inaugural Africa Brewing Conference was an opportunity for brewers to come together in order to strengthen relationships and learn from one another to further develop the beer market in the region.” Dr. Josef Fontaine, Managing Director of VLB Berlin, added: “Together with DuPont we were able to establish an open platform for world-class education and networking for the brewing industry in Africa. It was an exciting event and we are looking forward to continue the Africa Brewing Conference in the future.” At the end of the conference, Solomon Tadele, General Director of Food, Beverage & Pharmaceutical Industry Development Institute, Estifanos Samuel, Managing Director of Ethiopia Invest, and Dr. Josef Fontaine, signed a memorandum of understanding. The goal is to set up an education program for professional brewers in Ethiopia.
6
7 #3: Lively discussions after the presentations #4: Christele Chokossa, Euromonitor International, Jens Eiken, DuPont, and Francois Sonneville, Rabobank International, discussing the developments of the beer market in East Africa #5: Happy supporter of the event: Allyson Fish, Francis Stalder and Paal Martin Ladsen, DuPont #6: Visit to the Heineken Brewery in Kilinto, Addis Ababa, Ethiopia #7: The team of Heineken Ethiopia attending the conference Brauerei Forum International – November 2019
The 2nd Africa Brewing Conference is scheduled for 25 to 27 May 2020 and will take place in Maputo, Mozambique
17
TRAINING & EVENTS
Pict. 1: Graduation photo at the farewell party
1
Bangkok Brewing Conference 2019 – Brewers' Summit in Southeast Asia 300 brewing experts from Southeast Asia, Europe and America attended the 6th Bangkok Brewing Conference, which took place from 9 to 11 June 2019 in Bangkok, Thailand. A highlight this year was the excursion to Khmer Beverages in Phnom Penh, Cambodia. The event has been jointly organized by the Thailand Beer Industry Guild (TBIG) and VLB Berlin for the 5th time since 2009. Pict. 2: Reunion in Phnom Penh – Peter Leang, Khmer Beverages, Josef Fontaine, VLB Berlin
(oh) In November 2008 the Thailand Beer Industry Guild and VLB signed their first memorandum of understanding with the aim, to jointly organise an event for education and networking for the professional brewing industry in
2
18
Southeast Asia. Ten years later this mission has proved again its sustainable success: As a biennial premium event, the Bangkok Brewing Conference has benn established as a fixed appointment in the schedule of managers, brewers and leading technical staff from production, filling and quality assurance of breweries in South East Asia. In total, more than 300 participants from 20 nations used the 2019 Bangkok Brewing Conference as a platform for exchanging experiences, learning and networking. The general headline of this year was “D-ERA: Disrupt / Digital / Diversify / Development”. The technical sessions were focused on trends, new products and the challenges for production, filling and packaging caused by steadily growing product portfolios, the rapid development of digitalization
Brauerei Forum International – November 2019
and changing consumer expectations (“I want it now!”). On the one hand, innovations are driven partly by rediscovering of traditional brewing techniques, on the other hand, however, artificial intelligence and digitalization are also spill massively over the brewing and beverage business. In 23 lectures proposals, possible solutions and perspectives were presented and discussed. According to Euromonitor International, the leading beer markets in Southeast Asia are Vietnam (41 mio hl annual production), Philippines (24 mio hl) and Thailand (21 mio hl). The future prospectives are still positive, but the developments particularly in the large markets are predicted to slow down due to increased maturity of the population and switching of the customers to other alcohol alternatives like spir-
its and wine. Increased disposable income in the ASEAN countries, however, provides opportunities for the premiumisation of beer. This can be observed in the growing craft beer segment especially in Vietnam, Philippines or Singapore. An opportunity for breweries is detected by Euromonitor in the strong-growing food delivery services, which could give rise to the potential for combined or additional beer home delivery services. A special highlight of this year’s conference was the technical visit to the newly enlarged brewery of Khmer Beverages in Phnom Penh, Cambodia, on the first conference day. Khmer Beverages, a subsidiary of the family-owned Cambodian Chip Mong Group, was founded 10 years ago as a 100 % Cambodian brewery. Meanwhile, it has expanded its capacities to an annual production volume of 7 mio hl beer and soft drinks. More than 100 conference delegated traveled on Sunday from Bangkok to Phnom Penh, where Khmer Beverages boss Peter Leang and his team presented their new brewery including the spacious visitor center as well as their company philosophy very impressively. The conference was completed by an impressive evening at the historic Lhong 1919 site, located at the banks of the Chao Praya River in Bangkok. This year’s Bangkok Brewing Conference was supported by Krones, Ecolab, Pentair, Sidel, Ziemann Holvrieka. Additional support came from Boon Rawd Brewery, Khmer Beverages and other companies. The next Bangkok Brewing Conference is scheduled for June 2021.
Fotos: oh, Panucha Silpi
3
4 The next Bangkok Brewing Pict. 3: The welcome party took place in Lhong 1919, a historic Chinese port area Conference is scheduled for on the Chao Phraya River in Bangkok June 2021 Pict. 4: The local organizers – the Thailand Beer Industry Guild (TBIG) team with President Chonlada Manakul in the middle have once again done a great job Pict. 5: Group photo at Khmer Beverages in Phnom Penh Pict. 6: German-Thai friendship – Olaf Hendel, VLB, Isara Khaola-iead, Boon Rawd, Josef Fontaine, VLB
5
Brauerei Forum International – November 2019
6
19
TRAINING & EVENTS
The lectures on Wednesday and Thursday were very well attended
10th Ibero-American VLB Symposium in Mexico was a success The 10th Ibero-American VLB Symposium Brewing & Filling Technology was held in Guadalajara, Mexico from 17 to 19 September and attracted 225 participants. A Spanish language VLB seminar for craft brewers was held as part of the series of events for the first time.
(oh) The Ibero-American Symposium of VLB Berlin has established itself over the last eleven years in Spanish and Portuguese-speaking regions as a high-class specialist event for technical managers in the brewing and beverage industry. Mexico hosted the event for the second time this September, with the first time taking place back in 2011. More than 225 participants from 15 South American and European countries used the event as a communication and knowledge platform. Numerous representatives from the largest brewery groups in Mexico were among them. The Mexican beer market is growing Mexico is one of the largest traditional beer-loving nations. In 2018, beer production increased to an estimated 120 million hl. This puts Mexico at number 4 in the rankings of international beer-producing
20
countries, behind China, the U.S., and Brazil. Germany is now number 5 in the rankings, and trailing Mexico by some distance. However, the consumption per capita of approximately 124 million inhabitants is only around 68 liters of beer. The reason for this is that brands like Corona, Sol, or Tecate are popular around the world. That means Mexico is the world’s largest exporter of beer. Almost 27 million hl of beer was exported to the U.S. alone in 2017. The local market is largely consolidated. Large-scale acquisitions in 2010 and 2013 mean AB InBev (Grupo Modelo, around 58 % market share) and Heineken (Cuauhtémoc Moctezuma, just under 40 % market share) are the dominant market leaders. The group had to sell market shares for antitrust reasons following the merger of AB InBev with SAB Miller 2015. This meant the brewery in Piedras Negras – one of the largest in the world – had to be sold to U.S.
Brauerei Forum International – November 2019
company Constellation Brands. They brew Corona, Modelo, and Pacifico, which are destined for export to the U.S. Meanwhile, a thriving craft beer scene has also developed in Mexico. According to the Mexican brewing association Asociación Cervecera Mexicana (ACERMEX), which has around 120 craft breweries, there
Symposium starts with a tour of Heineken A tour of the Cervecería Heineken México brewery in Guadalajara was scheduled on the first event day of the 10th Ibero-American VLB Symposium. The lecture program on Wednesday and Thursday spanned topics ranging from brewery raw materials, the production process in its entirety, to filling, logistics, and environmental aspects. On Wednesday, the first “VLB Congreso Microcervecero Iberoamericano” MicroBrew Symposium took place alongside the main event. A seminar program especially for craft brewers was offered in collaboration with the Mexican association ACERMEX. NürnbergMesse was also on board,
which intends to launch a new trade fair for the brewing and beverage industry in Mexico and Central America with Beviale Mexico in Guadalajara in June 2020. The collaboration between VLB, Beviale Mexico, and ACERMEX is to be further intensified in the future. The participants of both events were guests at Cervecería Cielito Lindo in Guadalajara on Wednesday evening. The evening was supported by the companies Rovi Ingeniería and Rolec. Hector Vielma Ordoñez, founder and owner of Cervecería Cielito Lindo, proudly welcomed the more than 200 guests to his craft brewery. The 11th Ibero-American Symposium will take place from 21 to 23 September 2020 in Barcelona, Spain
Below left: The audience listened eagerly to the lecture programme; Below right: The VLB team in Mexico: Ingo Pankoke, Stefan Reimann, Roberto Biurrun, Henrike Vorwerk, Dr. Roland Pahl and Marina Witt (from left to right) Photos: VLB (3)
WWW.HOPSTEINER.COM
are currently about 1400 active breweries in Mexico.
THE PROOF IS IN THE POUR™
Photo: Periodismo desde la Barra
The participants of the 10th Ibero-American Symposium at the convivial get-together in the Cervecería Cielito Lindo in Guadalajara
– Stand 445 uns! Halle 1 Besuchen Sie
Brauerei Forum International – November 2019
21
TRAINING & EVENTS
Photo: Brasil Brau
Photo: Craft Drinks India
VLB international activities in 2019
Craft Drinks India in Bangalore in July 2019: Jan Biering (2nd from right) is representing VLB Berlin on the panel
Photo: Kunstmann
Presentation by Roberto Biurrun at the Brasil Brau, 28 to 30 May 2019 in São Paulo, Brazil
Photos: ew (2)
In-house training course at Cervecería Kunstmann in July 2019 in Valdivia, Chile
From 16 to 27 September 2019 VLB Berlin hosted Craft Brewers from all over the world
106th VLB October Convention from 13 to 15 October 2019 in Berlin: Burghard Meyer, Christian Schubert, Laura Knoke, Gerhard Andreas Schreiber, Philipp Zeuschner and Maximilian Schmacht (amongst others) presented "News from VLB research projects"
22
Brauerei Forum International – November 2019
VLB NEWS
Demolition of the old cellar building has begun At the end of September, the demolition of the old cellar building of the former Hochschul-Brauerei (university brewery) of VLB Berlin began. In the future, the site section will be further developed by Charité together with TU Berlin.
apies” (BeCAT) as well as another facility for “Simulierter Mensch” (‘simulated human’), a joint project with TU Berlin. The demolition of the cellar building, which was located directly next to the new VLB
building, has now begun with the clearing of the required construction field. The completion of the construction works for the new research locations is scheduled for the year 2023.
(oh) A piece of berlin brewery history comes to an end: The old cellar building was built in 1890 and extended in 1908. The three-storey building with cellar vaults hosted the fermenting and storage cellar, the top-fermented section as well as the bottle and barrel filling of the VLB Hochschul-Brauerei (university brewery) at Seestrasse 13 in Berlin-Wedding. In the year 1943, the building was heavily damaged by bomb attacks and rebuilt in the mid-50s. Until 2017 the cellars housed the university brewery, which was jointly used by VLB and TU Berlin.
November 12 –14 Hall 8
New reserach buildings In the course of the reorganization of the land use in the past years, the north-eastern part of the property was transferred to Charité and TU Berlin (please also refer to our article in Brauerei Forum no. 3/2019, page 6). Under the leadership of Charité, two new research buildings will be constructed: the “Berlin Centre for Advanced Ther-
Photo: ew
Your KHS system for maximum efficiency: Innofill filling systems. Hops, malt, and water – and filling systems from KHS. That’s all you need to always ensure the best product quality. Take our innovative filler with extremely low oxygen pickup, or our quality control inspector that checks every single container, for instance – just two more intelligent systems from KHS, which go a long way to making our filling equipment even better. khs.com/beer
Photos: ew
TRAINING & EVENTS
Facilitated and satisfied: graduates and lecturers of the 2019 VLB Certified Brewmaster Course
VLB bids farewell to 44 new Certified Brewmasters On 28 June, VLB Managing Director Dr. Josef Fontaine handed over the certificates to the participants of this year’s Certified Brewmaster Course. The students had previously spent six intensive months in Berlin. A graduation ceremony with lecturers, friends and families rounded off the official farewell.
(ew) “This group was really special. From day one, the cohesion was there, everyone pulled together,” emphasized course coordinator Heike Flohr. The 14th course, which is internationally oriented under the name Certified Brewmaster Course, was exceptional in many ways. With 44 participants, it was above average (on average 38 participants); and with a proportion of women of 16 % (average 13 %) relatively many female brewers did their diploma. In 2019, a total of 26 nationalities from four continents were represented. In general, the demand for places in the English-language Certified Brewmaster Course of VLB Berlin is high. The certificate is recognized worldwide and enables many
24
graduates to enter the brewing industry professionally. Comprehensive tutorial From January to June, the students went through a demanding full-time program that took all the steps of brewing beer both theoretically and practically. Several consecutive modules, each completed with interim tests, covered brewery raw materials, individual process steps in the brewing process, packaging and quality assurance. In addition, the participants completed numerous internships in the laboratories and in the study brewery. The research results obtained at the VLB are, of course, included in the lessons. As a result, the course develops with
Brauerei Forum International – November 2019
each year and remains up-to-date in terms of content. In the final exams at the beginning of June, the students had to show that they had internalized and mastered the material of the past six months. Excursions across Germany As every year, the plan of the Certified Brewmaster Course included two multi-day excursions. In March, the 106th Brewing and Engineering Conference of the VLB was held in Europa-Park Rust. There, the participants were given the opportunity to hear highcalibre lectures on topics of the brewing and beverage industry. As part of the conference, a company inspection took place at the Baden State Brewery Rothaus AG
YEASTS & FERMENTATION SOLUTIONS
in Grafenhausen in the Black Forest. In addition, the craft brewery Biéres Artisanales Perle in Strasbourg, France, opened its doors to the ambitious brewers. In mid-June, after the last exam, the Certified Brewmaster Course went on a second trip via Thuringia to Bavaria. Well-known companies from the brewing and beverage industry as well as their suppliers gave the students insights into the daily events: Wiegand Glas, Steinbach am Wald Weyermann Malzfabrik, Bamberg Krones AG, Neutraubling Privatbrauerei Erdinger Weißbräu, Erding Barth Haas Group/Barth Haas Hops Academy, Hallertau Hopfenanbaubetrieb Stanglmair, Au in der Hallertau/Reichertshausen Private Weissbierbrauerei G. Schneider & Sohn GmbH, Kehlheim IREKS GmbH, Kulmbach The group was warmly received everywhere and entertained with hospitality. In all companies, employees were available for expert discus-
sions and answered the students’ questions. Adoption On 28 June, Dr. Josef Fontaine, Managing Director of VLB, handed over the certificates. Four students finished with a particularly good grade average of 1.4 or better: Martin Dawson, Great Britain, Ana Pettermann, Ambev (Brazil), Izak Ataz, Türk Tuborg (Turkey), and Jesús Cordoba, Cervecera Regional (Venezuela). Dr. Fontaine let the past few months pass revue and thanked all VLB lecturers. He particularly thanked course manager Heike Flohr and the instructor Burghard Meyer for their great commitment and good work. Afterwards, Burghard Meyer addressed a few words to the students and presented one of the participants with a souvenir. On behalf of all, he should receive a jug that will always remind them of those extraordinary months. After the official part, the group celebrated the successful completion of the course together with friends, families and lecturers. The next Certified Brewmaster Course at VLB will take place from 13 January to 10 July 2020 in Berlin.
Freshly baked brewmasters applaud after the certificates were handed over
With E2U active dry yeasts, you can pitch directly or rehydrate; depending on your equipment, habits and feelings. You can make your life easier and contribute to sustainability by saving water and energy. Discover all our solutions on www.fermentis.com TM
SAVE TIME. GET COMFORT. ACT GREEN.
TRAINING & EVENTS
VLB Certified Brewmaster Course – Graduates 2019 –
Petterman, Ana Carolina (Brazil)
Ataz, Izak (Turkey)
Córdoba, Jesús (Venezuela)
Kano, Tomonori (Japan)
Herrera, Yoel Enrique (Venezuela)
Nathaniel, Kevin (Indonesia)
Lanoix, Médéric (Canada)
Antonacci, Michele D. (Italy)
Moreno Temprado, Julián (Spain)
Benito Sanjurjo, Lidia (Spain)
Bezerra, Jorge Luiz (Brazil)
Photos: ew
Dawson, Martin (UK)
26
Brauerei Forum International – November 2019
VLB Certified Brewmaster Course – Graduates 2019 –
Chan, Yu-Huei (Taiwan)
Picolotto, Flavia Caroline (Brazil)
Reinoso B., Pedro Javier (Colombia)
Biederstädt, Martin (Germany)
Duarte Rico, Daniel (Colombia)
Finol, Edgar (Venezuela)
Vives Masats, Oriol (Spain)
Alonso Iglesias, Jaime (Spain)
Franco Paez, Diego L. (Venezuela)
Fukui, Junichi (Japan)
BaŞli, Caner (Turkey)
Crockett, Matt (Australia)
Brauerei Forum International – November 2019
27
TRAINING & EVENTS
VLB Certified Brewmaster Course – Graduates 2019 –
Canedo, Juan Cássio (Brazil)
Allouch, Moawia (Syria)
Mealla, Milton (Bolivia)
Song, Yeong (South Korea)
Heronimo, Marisol (Aruba)
McEnulty, Richard (USA)
Bencke, Carlos Leonardo (Brazil)
Gorman, Zach (USA)
Chertov, Ihor (Ukraine)
Valeyev, Vasil (Uzbekistan)
Vilen, Ville (Finland)
Espinosa Vacas, Julio J. (Ecuador)
28
Brauerei Forum International – November 2019
VLB Certified Brewmaster Course – Graduates 2019 –
MALT MATTERS Experience the authentic WEYERMANN® floor-malted, terroir and heirloom malts specialty malts for classic beer styles.
Kittisiriprasert, Thanet (Thailand)
Flahive, Sam (UK)
Hamachi, Shintaro (Japan)
ALL-NATURAL LIQUID MALT COLOR SINAMAR® and certified organic SINAMAR® ...gives your beer special taste and color, without burnt flavor!
Meet us at the
BRAU BEVIALE in Nuremberg November 12 - 14 Hall 1 Booth 403
Kunumpol, Satanon (Thailand)
Tybell, Marcus (Sweden)
Gan, Yu (China)
The upcoming Certiefied Brewmaster Courses are scheduled for the following dates: 13 January to 10 July 2020 and 11 January to 9 July 2021
WEYERMANN ® SPECIALITY MALTS Brennerstrasse 17-19 96052 Bamberg - Germany phone +49 (0) 951 93 220-0 email: info@weyermann.de
Ji, Haixia (China)
Rodríguez, Ramiro (Argentina)
www.weyermannmalt.com
Brauerei Forum International – November 2019
29
TRAINING & EVENTS
VLB course offerings 2019–2021 VLB Berlin has always been a brewing school. It supports the regular study programs for brewers at the Technische Universität Berlin. Furthermore, VLB provides different programs for education and continuing training in the field of beer brewing and beverage technology – also in English.
Craft Brewing in Practice
Photo: ew
This is a 10-day full-time training course providing up-to-date knowledge in the field of pub and micro brewing. It covers the basics of beer brewing in theory and practice. The lectures will approach topics such as raw materials (water, malt, hops, and yeast), the brewing process, yeast management, fermentation, hygiene, sensory evaluation, basics of quality control as well as economic and legal aspects for starting a pub brewery. In addition, one day of practical work in a Berlin pub brewery is on the agenda. Starting with practical brewing on the first day, the participants will accompany their own brew up to the final product in practical quality control.
Certified Brewmaster Course
The VLB’s flagship training course for prospective brewers contains a 6-month full-time program providing in-depth understanding of brewing technology with its related major fields of engineering, filling/ packaging and quality control. Practical work in our laboratories, a visit of the VLB International Brewing- and Engineering Convention in March and a final excursion are included. To receive the VLB Brewmaster Certificate, the graduates have to finish all exams successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to the VLB. Traditionally, the Berlin brewmaster education is focused on a comprehensive, practice-oriented knowledge transfer. Location: Berlin, Germany Next date: 11 January – 9 July 2021 More information: www.vlb-berlin.org/en/events/ cbc2021
30
Location: Berlin, Germany Next date: 14 – 25 September 2020 More information: www.vlb-berlin.org/en/events/ craft-brewing-practice2020
Brewing in a Nutshell
This 2-day residential course covers the basics of beer brewing. It approachs the general principals of the brewing and malting processes, the raw materials as well as filling and packaging in theory. A beer tasting of several different beer types completes the program. Location: Berlin, Germany Next dates: 10/11 December 2019 More information: www.vlb-berlin.rg/en/events/ nutshell2019
Micro Malting in Practice
The 8-day full-time hands-on course provides up-to-date knowledge in the field of malting. It covers the basics of malting technology in theory and practice. The lectures
Brauerei Forum International – November 2019
will approach topics such as malting barley and other relevant cereals (botanics, quality, varieties, enzymes a.o.), malting technology (steeping, germination, kilning, special aspects of small-scale malting, equipment) and practical laboratory work (barley and malt analysis, interpretation and assessment of different quality parameters). In addition, the participants will conduct and accompany a complete malting batch in our pilot malting. Location: Berlin, Germany Next date: 11 – 18 May 2020 More information: www.vlb-berlin.org/en/ micromalting2020
Applied Microbiology
This 1-week full-time training course provides up-to-date knowledge in the field of practical microbiology with relevance for the brewing and beverage industry. It covers the basics of microbiology, laboratory techniques as well as microbial sampling in theory and practice. The course is conducted in the VLB’s microbiological training laboratory and in our pilot brewery. Location: Berlin, Germany Next date: 2 – 6 November 2020 More information: www.vlb-berlin.org/en/ microbiology
Our courses meet the requirements of the German Accreditation and Admission Ordinance (AZAV) Reg. No. 004007 AZAV
VLB institutes and departments VLB Berlin, Seestrasse 13, 13353 Berlin, Germany + 49 (30) 450 80-0, brewmaster@vlb-berlin.org , www.vlb-berlin.org
Managing Directors Dr.-Ing. Josef Fontaine + 49 (30) 450 80-292 fontaine@vlb-berlin.org Gerhard Andreas Schreiber + 49 (30) 450 80-121 g.schreiber@vlb-berlin.org
Research Institute for Beer and Beverage Production (FIBGP) Dr.-Ing. Roland Pahl + 49 (30) 450 80-238 pahl@vlb-berlin.org www.vlb-berlin.org/en/fibgp
Testing Laboratory for Packaging M.Eng./Dipl.-Ing. Susan Dobrick + 49 (30) 450 80-242 dobrick@vlb-berlin.org www.vlb-berlin.org/vp
Research Institute for Biotechnology and Water (FIBW) Dr. Katrin Schreiber + 49 (30) 450 80-168 k.schreiber@vlb-berlin.org www.vlb-berlin.org/en/fibm
Department for Bioprocess Engineering and Applied Microbiology (BEAM) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 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
Research Institute for Raw Materials (FIR) Henrike Vorwerk + 49 (30) 450 80-154 vorwerk@vlb-berlin.org www.vlb-berlin.org/en/fir
Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg + 49 (30) 450 80-106 n.rettberg@vlb-berlin.org www.vlb-berlin.org/en/fibga
Central Laboratory Dr. Jörg Maxminer + 49 (30) 450 80-262 j.maxminer@vlb-berlin.org www.vlb-berlin.org/en/cl
Special Analyses Dr. Sarah Thörner + 49 (30) 450 80-250 s.thoerner@vlb-berlin.org www.vlb-berlin.org/en/fis
Spirits and Sensory Analysis Johannes Fuchs + 49 (30) 450 80-233 fuchs@vlb-berlin.org www.vlb-berlin.org/en/fisas
IfGB – Events Spirits & Distilling Wiebke Künnemann + 49 (30) 450 80-270 kuennemann@vlb-berlin.org www.ifgb.de
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
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
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: 11th of November 2019 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 2019
31 31
Out next international edition will be released on 29 May 2020
VLB SCHEDULE 2019/2020 Seminar “Brewing in a Nutshell” 10/11 December 2019, Berlin, Germany Certified Brewmaster Course 2020 13 January to 10 July 2020, Berlin, Germany 107th Brewing and Engineering Conference 9 to 11 March 2020, Leipzig, Germany Beviale Moscow 2020, incl. VLB Seminar “Modern Brewing Technology” 24 to 26 March 2020, Moscow, Russia 6th BioProScale Symposium 30 March to 1 April, Berlin, Germany Workshop “Micro Malting in Practice” 11 to 18 May 2020, Berlin, Germany 2 Africa Brewing Conference 2020 25 to 27 May 2020, Maputo, Mozambique nd
VLB Summer Party 2020 3 July 2020, Berlin, Germany Workshop “Craft Brewing in Practice” 14 to 25 September 2020, Berlin, Germany 11 Ibero-American Symposium Brewing and Filling Technology 21 to 23 September 2020, Barcelona, Spain th
107th October Convention 2020, incl. 49th International Malting Barley Seminar 12/13 October 2020, Berlin 8th European MicroBrew Symposium 9 November 2020, Nuremberg, Germany BrauBeviale 2020 10 to 12 November 2020, Nuremberg, Germany Workshop “Applied Microbiology” 2 to 6 November 2020, Berlin, Germany
VLB is exhibiting at the following international congresses and trade fairs in 2020: Craft Brewers Conference 2020 19 to 22 April 2020, San Antonio, TX, USA Craft Beer China 2020 13 to 15 May 2020, Shanghai, China Craft Drinks India 2020 1/2 July 2020, Bengaluru, India Beviale Mexico 2020 28 to 31 July 2020, Mexico City, Mexico Craft Beer Italy 2020 October, Milan, Italy
editor@brauerei-forum.de
