BRAUEREI
FORUM
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
No 11 – International VLB Edition II/2020 | 9 November 2020 | ISSN 0179-2466
VLB Testing Laboratory for Packaging in focus Hard seltzer – the latest trend in drinks is
making its way to Europe
Craft beer in Finland Graduated VLB Certified Brewmasters 2020 www.brauerei-forum.de Information Service of Versuchs- und Lehranstalt für Brauerei in Berlin – Germany
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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
CONTENT
VLB INSIDE 4 VLB Events: Every crisis also presents opportunities – Interview with Dr. Josef Fontaine 6 VLB News: Change in leadership at the VLB Research Institute for Biotechnology and Water – Dr. Martin Senz follows Dr. Katrin Schreiber
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7 Roberto Biurrun leads sales of international VLB events
RESEARCH & DEVELOPMENT 8 VLB Testing Laboratory for Packaging: “We cater to the entire beverage industry”
VLB Berlin’s Testing Laboratory for Packaging, which has been catering to the beverage industry since 1972, is unique in its kind. Susan Dobrick, head of the laboratory, describes the departments' special features in an interview
12 Hard seltzer – the latest trend in drinks is making its way to Europe 14 VLB Test Laboratory successfully converted to meet the requirements of DIN EN ISO/IEC 17025:2018
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MARKETS 16 Finnish craft beer scene: “In Finland we have three terms for beer”
TRAINING & EVENTS
First craft beer, now hard seltzer: the next trend is sweeping from the US to Europe. VLB Berlin has taken on the evaluation of this new category of beverages from a sensory perspective
18 VLB Certified Brewmaster Course 2020 successfully completed
20 VLB Certified Brewmaster Course – Graduates 2020
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OTHER 22 VLB Textbooks 2020
Eemeli Tuhkanen, who graduated as Certified Brewmaster in July, and his father Mika run the family-owned Beer Hunter's Brewery in Finland. Father and son talked about the peculiarities of the Finnish beer market in an interview
23 Imprint / VLB institutes and departments – Contacts
editor@brauerei-forum.de
Cover photo: ew / Germination drum in the pilot malting of the VLB Research Institute for Raw Materials
18 With a portrait gallery, VLB once more congratulates the 28 participants of this year's Certified Brewmaster Course who finally managed to complete the Course despite the COVID-19 pandemic
Brauerei Forum International – November 2020
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VLB INSIDE
VLB EVENTS
Every crisis also presents opportunities So far, VLB has weathered the COVID-19 crisis relatively well. Contract analysis and research projects have remained stable. However, there have been negative impacts in the area of events and training. We spoke with Dr. Josef Fontaine, the VLB Managing Director responsible for this segment, about current developments and future plans in this business area.
Digitalization is also unstop pable in the event sector: Florian Schrickel during the recording of the digital pre sentation of his research project in the new VLB media studio
How have VLB’s activities in the area of seminars and conferences developed so far this year during the COVID-19 crisis? Fontaine: In February, we were still looking forward to a successful year of events. However, this business area came to almost a complete stop from March onwards due to COVID-19. We had to cancel four major conferences in Germany and three international events. We also had to interrupt the ongoing courses in our training and education center in Berlin, but, in the end, we were able to keep them going by quickly switching to digital teaching methods. From May onwards, it was possible to attend classes at our premises again, under strict conditions. Special thanks go to my colleague Gerhard Andreas Schreiber, who, together with our team, very quickly developed and implemented a comprehensive hygiene concept for VLB. Did training courses have to be cancelled? Fontaine: No. Our certified brewmaster course was completed in July as scheduled. The next course starts in January 2021 as a hybrid event. This means that participants can choose whether they complete the theoretical part of this training course inhouse in Berlin or from home. However, they will need to attend the practical part of the course inhouse in Berlin starting in May 2021. The German-language brewmaster course was also completed as planned, including the exams of the Chamber of Crafts. The fact that we have relied on a distributed learning concept from the very beginning of the course 2019/2020 has proven
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to be a stroke of luck. We are very pleased that the 2020/2021 course just started with 23 participants. Our course for the master distiller exam has finally been finished successfully in October. So you can see that we were able to continue our training courses despite the pandemic, albeit under more difficult conditions. What are VLB’s plans for the future? Are there any new offers in the inhouse courses? Fontaine: We have been busy considering different concepts over the past few months. After a lot of deliberation, we have decided to enter the field of sommelier training as well. Together with our partners, Hotel Michelberger Berlin and Preussische Spirituosen Manufaktur, we will offer a two-week advanced training course to become a certified beer and spirits sommelier. This inhouse course begins at the end of February 2021. In addition, there is a new series of training courses under the title VLB Brewery Expert Course. The course teaches current brewing knowl-
Brauerei Forum International – November 2020
edge in a limited subject area with a strong emphasis on practical use. The first module will focus on beer filtration and will take place in December. Digital training courses are very popular at the moment. What is VLB doing in this respect? Fontaine: Previously, we were focused on offers in our training and education center. Due to the restrictions caused by the pandemic, we had to take a closer look at digital training offers. Established VLB courses such as “Micro Malting in Practice” and “Craft Brewing in Practice” took place entirely online. We have also successfully carried out online training courses and seminars for customers in Southeast A sia and South America. We are currently developing more digital courses. We will continue to view these as a supplement to our inhouse courses in the future and will therefore only offer these online seminars for a fee. What will happen with the in-person conference events that VLB hosts?
Fontaine: We will be streamlining our conference program in Germany. Our first measure was to merge our Brewing and Engineering Conference with the October Convention. This will be renamed the VLB Annual Conference and, as of next year, it will be held once a year at different locations in Germany. And from a thematic standpoint, the VLB’s Beverage Industry and Beverage Trade forum will be integrated into our Logistics Congress, which shall continue to take place in spring. We will keep hosting our series of conferences in Latin America, Africa, and Asia, which have been very successful, as soon as the global situation allows us to do so again. VLB has created a new position for this purpose: as of 1 July, Roberto Biurrun has been in charge of sales of international VLB events. Following a survey of the members of our Technical Scientific Committee TSC (TWA), the future meetings of the technical committee will be held in a hybrid format – once a year in Berlin and once at the Annual Conference. The same applies to our General Meeting. Together with our Board of Directors, we will vote on an amendment to the Articles of Association on whether participation in our General Meeting will also be possible by electronic means in the future. Due to the latest severe pandemic developments though, the TWA meeting has exceptionally been conducted online only at the end of October. At the beginning of October, we were able to hold at least one in person event – the 18th IfGB Spirits and Distillery Forum took place in Graz (Austria). The 23rd Logistics Congress and our VLB Annual Conference in Leipzig unfortunately had to be cancelled. Both conferences are planned to be conducted as an online event at the beginning of next year. So VLB is planning digital conferences? Fontaine: As a matter of principle, we still prefer face-to-face events. In addition to the pure transfer of knowledge, they offer a great deal of additional benefits when it comes to networking. In my opinion, this isn’t possible to the same extent at online events. Nevertheless, we are not closing ourselves off to the trends. Virtual event formats give
us the opportunity to address colleagues from the brewing and beverage industry, especially at the international level, who are not able to come to our face-to-face events. We see this as an opportunity to further expand our international network despite the restrictions imposed by the pandemic. We are currently building a virtual congress platform. The International Brewing Web Conference (IBWC) is our pre-
miere in terms of digital congresses and will take place from 1 to 3 December. In the long term we want to effectively complement our inhouse events with our digital seminars and conferences. We definitely see significant potential there, and we want to continue developing this potential so that benefits VLB. Olaf Hendel
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VLB INSIDE
VLB NEWS
Change in leadership at the VLB Research Institute for Biotechnology and Water As of 1 November 2020 Dr. Martin Senz will be the new Head of the VLB Research Institute for Bio technology and Water. Senz succeeds Dr. Katrin Schreiber, who left the VLB end of October 2020 at her own request.
(BF) Under the direction of Dr. Katrin Schreiber, the VLB Research Institute for Biotechnology and Water was created in 2015 from a merger of the Research Institute for Water and Wastewater Technology and the Department of Microbiology. In the following years, she and her team built up new areas of work and implemented research projects in the brewery and beverage sector. Various new products and services from VLB also resulted from these projects. In addition, her great commitment in maintaining the accreditation of commercial laboratories and the establishment of an efficient quality management system at the VLB should be emphasized. "We thank Dr. Katrin Schreiber for her dedicated work both in her institute and for the entire VLB and wish her all the best for the future,” says VLB Managing Director Dr. Josef Fontaine.
cal University of Berlin in the year 2011. After a subsequent postdoc period, he took over his previous position in 2015. His main focus has always been on applied biotechnological research with main emphasis on fermentation technology. Most recently, he was instrumental in creating an extensive network with a large number of successful industrial projects that resulted from his work. Furthermore, he has been very successful in applying for various research projects and in implementing the same. “We are pleased to hand over the management of the VLB Research Institute for Biothechnology and Water to a competent and experienced scientist from our own ranks. We wish Martin Senz success for his new mission,” says VLB Managing Director Fontaine.
Scientist from VLB ranks Dr. Martin Senz (38) was previously head of the Bioprocess Engineering and Applied Microbiology (BEAM) department at the Research Institute for Biotechnology and Water. He will take over the management of the overall institute from 1 November 2020. After studying biotechnology, he completed his PhD at the Techni-
VLB Research Institute for Biotechnology and Water (FIBW) Dr. Martin Senz
DEPARTMENTS • Water Quality, Management and Technology Dr. Alfons Ahrens • Bioprocess Technology and Applied Microbiology
Photos: ew
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As of 1 November, Dr. Martin Senz holds a new position as Head of VLB Research Institute for Biotechnology and Water. Dr. Katrin Schreiber (below), former Head of Institue, left VLB Brauerei Forum International – November 2020
Dr. Martin Senz • Microbiology and Brewing Biology Dr. Martin Hageböck
Roberto Biurrun leads sales of international VLB events
1 VLB INTERNATIONAL ST
BREWING WEB CONFERENCE
1 to 3 December 2020 – VLB Virtual Campus For the first time, VLB Berlin organizes an international conference focused on brewing & beverage technology in digital format. In accordance with our strategic business plan, but also in reaction to the mobility limitations derived from the current situation, VLB Berlin has decided to expand its portfolio of services supported by digital formats. The 1st VLB International Brewing Web Conference (IBWC) thus complements the institute‘s successful offer of international technical on-site events. You are invited to participate in this informative 3-day online conference, regardless of where in the world you are! Photo: Mekbib Tadesse
As of 1 July 2020, VLB Berlin has established an executive department responsible for sales and organization of international events and other services from the extensive VLB portfolio. This new position is held by Roberto Biurrun (49), who also continues to coordinate the VLB services in Latin America, Spain, Portugal and Africa. (BF) After joining VLB in 2015, Roberto Biurrun was part of the team of the VLB Research Institute for Beer and Beverage Production (FIBGP). He worked as a technological consultant and lecturer focusing on the Latin A merican markets. In addition, he has been in charge of the organization of the Iberoamerican Symposium Brewing and Filling Technology and the VLB conferences on the African continent. As part of VLB’s strategy and in
response to the restrictions caused by the global COVID-19 pandemic, the portfolio in the event area is being significantly expanded. Important parts of the strategy are the conception and implementation of the extension of virtual learning formats and webbased conferences and. Thus, Roberto Biurrun is organizing VLB's 1st International Brewing Web Conference from 1 to 3 December. The 3-day online congress complements international technical on-site events. "We are pleased to be able to further develop our event and training offers with Roberto Biurrun on an international level. Our aim is to convert future-oriented formats into a sustainable business model. I wish him good luck for his new task," comments VLB Managing Director Dr.-Ing. Josef Fontaine.
Platin Sponsor:
Gold Sponsors:
Silver Sponsors:
Bronze Sponsor:
www.vlb-berlin.org/en/IBWC2020 VLB Berlin – Germany / brewmaster@vlb-berlin.org
Brauerei Forum International – November 2020
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RESEARCH & DEVELOPMENT
VLB TESTING LABORATORY FOR PACKAGING
“We cater to the entire beverage industry” VLB Berlin’s Testing Laboratory for Packaging has been testing all types of packaging for the beverage industry since 1972. The laboratory is unique, as it is the only facility in the world that offers all the different types of testing at a single, central location. This requires an experienced team and specialist equipment – the latter of which in particular has benefited from the move to the new building, where it now enjoys “much more space” than before. We spoke to Susan Dobrick, Head of the department, to find out what else has changed since the move, what a normal working day in the special laboratories looks like, and what the new CNC milling machine can do.
The VLB Testing Laboratory for Packaging was founded in 1972, and moved into the labs in the new VLB building three years ago. What has changed when you compare the new site to the old location? Dobrick: We have much more space here. The old lab was far too small. We were running out of options for places to carry out our tests and to store our test objects. In recent years, we have experienced an enormous increase in the number of bottle crate tests we have received. A full test encompasses 25 crates, and we were having to deal with several such orders from our clients at once. Accordingly, storage capacity was limited. As such
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we are really glad to have moved into the new building, where we have a small wing dedicated to our laboratory area. We now have several rooms for conducting all our various packaging tests. But our growth hasn’t been limited to the space available to us – we have also been able to expand our equipment pool and renew parts of it as well. The bottle crate test requires large pieces of equipment – a drop tester or a static materials testing machine. Devices like that take up more space than a caliper gauge. How many people work in the Testing Laboratory for Packaging? Dobrick: There are six people in the Testing Laboratory for Packaging in total: three of my staff work in the laboratory, while two others deal with special analysis, research and various projects. They also sometimes help me with admin work. One of these two employees works mainly with customers who place regular orders for large volumes. We also added another member to our team at the beginning of the year. He is intensively involved in the implementation of the accreditation work, but he also handles administrative and office tasks and is involved in a research project. However, there is a strict separation between research and accredited areas.
Brauerei Forum International – November 2020
What does a normal working day look like in the Testing Laboratory for Packaging? Dobrick: All the staff are focused on different areas, so each of us has a slightly different working day. We start every morning with a meeting. This is an opportunity for us to clarify who will be working on which orders and tests for the day. Each employee deals with the orders they’re assigned during the meeting. Every member of our team works very independently and is highly professional – the lab technicians in particular have a lot of experience, as some of them have 2
Photos: ew
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been working at VLB for years. All of our past employees have passed on their wealth of experience to the new members of the team before leaving. The staff check and measure the results, and enter them into our data processing system. Once this is done, I evaluate the test results and write the report for the customer. I also conduct consultations on which test procedures are suitable for solving specific problems and questions. Who are your clients? What fields do they work in? Dobrick: We have a good mixture of both domestic and overseas customers. They include packaging manufacturers, packaging developers, and users such as bottlers. We are a contract laboratory for the German Brewers' Association and the Association of the German Fruit Juice Industry (VdF). What exactly do you test? Dobrick: We test all the types of packaging used in the beverage industry – mainly glass bottles, bottle caps, crates and labels. In addition to this, the inspection of cans, labelling adhesives, plastic bottles and various types of closures are also part of our field of activity. We also inspect special packaging such as disposable plastic kegs, special drinking bottles, mugs and glasses. We cater to the entire beverage industry – so when we say ‘bottles,’ we’re talking about beer, wine and mineral water bottles, bottles for soft drinks and juices, and even bottles for liqueurs and spirits. We are the only laboratory of our kind in the world, because we can offer a wide range of different packaging tests for the beverage industry at one central location. Some of the testing equipment we use is also used by packaging manufacturers for quality control. This enables us to provide our customers with comparable results. What types of tests are particularly popular right now?
Dobrick: The glass bottle tests will always be in demand. We perform those kinds of tests every day. Nowadays, there are a wide range of custom bottles on the market. The users of these bottles want to check their product quality based on the standard industry requirements for various characteristics, such as dimensional accuracy, stability, visual appearance and material properties. The number of tests we perform on bottle crates has also increased considerably in recent years, due to the customization options for crate design. And ever since the thickness of bottle caps was reduced, not a day goes by where you won’t find a bottle cap on our test bench. Are there any tests that are really only conducted by the VLB Testing Laboratory for Packages? Dobrick: We do have one testing technique which enables us to transform new glass bottles into a defined used condition within just a few hours – the kind of condition that a bottle would normally only reach after going through the recycling system about 25 times. We remove the coating from the bottle and create scuffing rings – the signs of use and wear caused by contact with other bottles of the same type. Once they have reached this condition, the bottles are subjected to a stability test. This allows us to estimate how the quality of the bottle would change in reality. If the results are positive, the customer knows that they can use their bottles as reusable products with a clear conscience. What do you do besides packaging testing itself? Dobrick: Our jobs have changed over the years. The key factor here is filling quantity templates. About ten to fifteen years ago, we would only receive requests for filling quantity templates about once or twice a year. We actually outsourced the manufacturing of this type of measur-
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ing equipment. But now that bottles are becoming more and more individual in design, we are receiving significantly more inquiries of this nature from our customers. In order to ensure that we can serve these customers faster, we now pro-
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Brauerei Forum International – November 2020
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RESEARCH & DEVELOPMENT
duce filling quantity templates ourselves. With the move to the new building, we have acquired a CNC milling machine. We now supply our customers with VLB templates produced in-house. However, making the templates isn’t the most difficult step – that would be acquiring the data we need before we can start the job. In order to create the filling quantity templates, we calculate data such as different filling level heights and distances. This is manual work that requires a lot of experience, sensitivity and patience on the part of our laboratory technicians, as the template has to be manufactured with precision. What are you particularly proud of? Dobrick: We can be particularly proud of the expertise of our staff – our team. Experience plays an important role in most of our tests, and of course that’s something you don’t have when you’re completely new to the job. Every year you work in the lab, you learn a little more. The more orders each member of the team completes, the better they get at identifying faulty samples 4
or conspicuous results before a test is even finished. Experienced employees can use the raw data to immediately recognize what direction a problem is heading in. If there’s something wrong with the stability tests, for example, we can react quickly and notify the customer. This allows them to implement quick countermeasures.
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What equipment does the laboratory have? What have you got that makes it really special? Dobrick: Oh, we’ve got lots of unusual equipment. For example, we bought a digital microscope when we moved into the new building. This gives us a high degree of flexibility and enables us to achieve magnifications of up to 2000 times normal size. This makes it easier to view certain faults in bottles or cans, for example, and identify them more accurately. It generally gives us a better picture of all the surfaces we test. That’s something we’ve never had before. Another piece of equipment that’s really special is our static materials testing machine. It’s a universal testing machine, which means it can compress, measure and stretch. We mainly use it as a tool for measuring the length and testing the compression pressure of bottle crates. Another one is our ramp pressure tester, which has been in continuous use for many years. We use this to test the internal compression strength of glass bottles. I never cease to be amazed at the reliability of the values it delivers, even after all these years – especially as this is one of the most important measurements taken during a bottle test. What guidelines and regulations do you base your tests on? Dobrick: Special Technical Delivery and Purchase Requirements (STDPR) are closely related to the collection of brewing analysis methods used by the Central European Commission for Brewing Analysis (MEBAK®) – it’s important to use both
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Brauerei Forum International – November 2020
for comparison, although the MEBAK Collection of Brewing Analysis Methods is more comprehensive. Aside from that, of course, we use the German DIN standards, which are incorporated accordingly into the respective collections. Last but not least, there’s also our in-house methods, which we have developed and verified over the course of many years. Some of our clients, such as those based outside of Germany, work with different standards or test methods. This often presents us with very special challenges, but we use all the facilities available to us to overcome these. Who comes up with these kinds of methods? Dobrick: Methods like these are developed by working groups. These working groups bring together users and manufacturers of packaging, such as representatives of breweries, staff from glassworks, and crate and label manufacturers. These meetings are used to discuss tests and agree on test parameters, using DIN standards where necessary. The participants set threshold values and tolerances, and agree on the exact processes to be used. The results are written up as recommendations. The methods need to be based on the latest available technology, so they have to be revised every few years. One example of something that has come
What are the latest packaging trends in the brewing and beverage industry? Dobrick: Many new trends are initially subject to secrecy, and need to be investigated thoroughly. Every now and then we see new packaging, some of which is gaining
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Do you participate in such working groups or committees? Dobrick: Yes, I take part in STDPR working group meetings, I’m a member of the Competence Forum for Beverage Containers, and I sit on the DIN Standards Committee for Packaging. I am involved in the revision of the MEBAK Collection and act as an expert on packagingrelated investigations on the Technical Scientific Committee (TSC) for Filling, Packaging and Business Technology. I also give lectures and supervise internships as part of our VLB courses. For the past three years, I have been a lecturer for prospective packaging technicians at the Beuth University of Applied Sciences in Berlin.
ground in the market, while other types disappear from the scene. There is a lot of fluctuation in terms of design elements on bottles or crates, in particular. Lightweighting has been an ongoing issue for quite some time now, and we often notice this in the values from our tests. For example, the issue of mass is inextricably linked to the question of whether the lighter product is still stable enough. A s a trend, lightweighting plays a role in all areas, and it affects bottles just as much as bottle caps and crates. Sustainability is also an issue. More and more companies are now using recycled materials. Eva Wiesgrill
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out of these group processes is the Special Technical Delivery and Purchase Requirements (STDPR), such as those we use for glass bottles and cans.
Contact: Susan Dobrick, Head of the VLB Berlin Testing Laboratory for Packages dobrick@vlb-berlin.org
Fig. 1: An employee works on the static materials testing machine Fig. 2: An example of a filling quantity template Fig. 3: The thermal shocker tests the thermal shock resistance of bottles Fig. 4: By the means of a pendulum impact test the impact strength of bottles is tested Fig. 5: The pop and push gauge Fig. 6: The microscope allows 2000x magnifications of all packaging surfaces Brauerei Forum International – November 2020
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RESEARCH & DEVELOPMENT
Hard seltzer – the latest trend in drinks is making its way to Europe Jakob Frenzel, VLB Berlin, Research Institute for Beer and Beverage Analysis, Department of Spirits and Sensory Analysis
The craft beer scene in Germany has been growing for some years, and heavily hopped beers, as well as beers that are outside the scope of German Purity Law, are gaining in popularity. Now, the next trend is spilling over from the US to Europe: hard seltzer. Below, we outline what distinguishes this category of beverages and how it can be evaluated from a sensory perspective.
Hard seltzer can now be found even in the pro duct portfolio of large breweries
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Hard seltzer is a flavored alcoholic drink with a refreshing taste. “Seltzer” is the American term for carbonated water, and “hard” indicates that these products contain alcohol. However, hard seltzers are not the same as alcopops, which were very popular in Germany around the turn of the millennium. In contrast to sweet mixed drinks made from spirits and lemonade, hard seltzers are usually made from fermented sugar syrup that is mixed with flavoring and soda water to reach approx. 5 % alcohol by volume. Due to a high degree of attenuation, these products have hardly any residual
sweetness and are characterized by a light body. A s a result, they are advertised as a low-calorie alternative to craft beer for health-conscious consumers in the US and are now occupying more and more taps in bars and pubs. Billion dollar market in the US In the US, the hard seltzer product category is currently experiencing an enormous growth. After having occupied a niche position, hard seltzers had a total turnover of approximately 2 bln. US-$ in 2019 according to market researcher Nielsen. The turnover for the com-
Brauerei Forum International – November 2020
ing year is projected to be 4 bln. US-$.1 Due to the strict regulations on health claims on alcoholic beverages, hard seltzers cannot be advertised as wellness products in Europe. Therefore, it remains to be seen whether hard seltzers will enjoy the same success in Europe as well. Nevertheless, these drinks are also seeing an increase in popularity on this side of the Atlantic. In the meantime, numerous breweries and spirits producers are responding to this trend and have already launched or at least announced their own products. Production technology The essence of the drink is obtained by fermenting sugar syrup from various sources of starch. The most commonly used raw material is cane sugar. In addition, corn, sugar beet, and barley malt are also used. Exotic adjuncts such as cassava or quinoa are occasionally utilized as sugar sources for hard seltzer due to regional availability or to set apart from competitors. Breweries and spirits producers are very familiar with fermenting raw materials containing starch to produce alcohol. Which is why, at first glance, it seems very lucrative to include a product in the portfolio that is inexpensive to manufacture, whose worldwide sales are growing, and which serves a new customer segment. However, achieving the sensory characteristics typical to a hard seltzer is particularly challenging. The fully fermented alcohol base needs to not only be light bodied and lacking in sweetness but ideally have a neutral aroma
Balance
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Sweetness Acidity
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Copyright: VLB Berlin
Tas�ng of 3 Samples (Hard Seltzer)
3 Fermenta�on Character
Herbal
2 1 0
Lightness (Body)
Citrusy
Alcoholic
Fruity
Recovery of Aroma�za�on
Hard Seltzer (Grapefruit)
Spicy
Hard Seltzer (Cucumber- Ginger)
Hard Seltzer (Cherry)
Fig. 1: Results of a sensory evaluation of three hard seltzers according to the VLB test scheme
profile without any pronounced fermentation by-products as well. The selection of adjuncts and yeast plays a decisive role in this. An incorrect combination or concentration can lead to unwanted sulfurous, estery, or yeasty aromas. Since hard seltzer is typically produced through alcohol fermentation without subsequent distillation, a certain fermentation character is not unusual and is often still discernable despite aromatization. When selecting flavors, manufacturers are very creative. In addition to traditional blends with aromas of citrus fruits, apple, or strawberry, there are also products with cucumber, pumpkin, or marshmallow and, as would be expected from breweries, hops. Sensory evaluation The experts at VLB Berlin’s Spirits and Sensory Analysis team took up the topic of hard seltzer and have systematically tasted and evaluated a large selection of different hard seltzer products. They particularly noticed the very different fermentation characteristics. A small group actually exhibited a rather neutral flavor profile, where only
the advertised aromas were clearly detectable. Other products, meanwhile, were conspicuous with their notes of sulfur or undesirable tangy character. This reveals that sensory evaluation of the aroma profile is helpful for the successful development of hard seltzer products. At VLB, a test scheme was developed for this particular purpose, which enables the descriptive tasting of hard seltzer in a reproducible way. Among the descriptors which are assessed, is the recovery of aromatization, the flavor and aroma profile of the product as well as the fermentation character (see fig. 1). Another obvious sensory characteristic is the almost non-existent body of the products. In contrast to beer, for which a certain palatefulness is expected depending on the beer style, hard seltzer is intended to be as light as possible. This aspect is taken into account and evaluated in the developed tasting scheme on the basis of the lightness (body) attribute. In this context, there is also the difficulty of integrating the ethanol in the beverage, which can lead to an alcoholic taste. Evaluating this balance ultimately offers an
assessment of the extent to which the aromas used and the basis of the hard seltzer fit together and represent a marketable product. With the descriptive tasting by VLB Berlin’s expert panel, the manufacturer not only gets a characterization of their product portfolio but can also use the results to draw conclusions about possible ways to optimize the production process or the blending. In addition, VLB is active at all levels of production and is happy to support interested parties in the selection of suitable yeasts, in product development, and in other analytical questions concerning hard seltzers. Contact: VLB Berlin, Research Institute for Beer and Beverage Analysis, Department of Spirits and Sensory Analysis sensorik@vlb-berlin.org
See: www.nielsen.com/us/en/ insights/article/2020/hard-seltzerdefies-categorization-and-limitsas-the-most-resilient-alcoholsegment-in-u-s/ 1
Brauerei Forum International – November 2020
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RESEARCH & DEVELOPMENT
VLB Test Laboratory successfully converted to meet the requirements of DIN EN ISO/IEC 17025:2018 In February 2020, an assessment carried out by the Deutsche Akkreditierungsstelle GmbH (DAkkS) confirmed that the conversion of the testing laboratory at VLB Berlin meets the current DIN EN ISO/ IEC 17025:2018 “General requirements for the competence of testing and calibration laboratories.” The accreditation certificate was awarded in June.
View inside one of VLB’s numerous laboratories
(BF) The revision of the international standard placed an emphasis on management requirements, impartiality, confidentiality, as well as structure, terminology, and metrological traceability requirements. After extensive preparations, VLB was able to demonstrate to the DAkkS during the on-site assessment in February that the new regulatory requirements for competence were met and properly implemented. Among other things, this concerns personnel, ensuring the validity of test results, and dealing with risks and opportunities. The testing laboratory at VLB has been accredited since 2001 and has continuously adapted its management system and technical competence to the ever-increasing requirements relating to standards, the accreditation body, and customers.
Accredited laboratory areas The VLB Test Laboratory comprises a number of highly specialized laboratory areas, which are operated by the various VLB research institutes and which are briefly described below. The Testing Laboratory for Packaging of the VLB Research Institute for Beer and Beverage Production (FIBGP) has been working as a special laboratory for the beverage industry since 1972. In the accredited area, the focus is on mechanical technological tests on bottles, bottle crates, and crown corks. The focus of the work at the biological laboratory of the VLB Research Institute for Biotechnology and Water (FIBW) is the micro and molecular biological analyses of beverages. The accredited test methods at this laboratory include microbiological Photo: oh
tests of water, wort, yeast, beer, cleaning checks, wipe samples, and the molecular biological identification of microorganisms. The same research institute also houses the water technology test laboratory. Analyses of process water, test procedures according to the Drinking Water Regulation, and further analyses of drinking and wastewater are carried out here. Proper sampling by internal and specially trained personnel is included in the scope of accreditation and guarantees reliable results. The chemical and technical analysis of liquids is performed in the laboratories of the VLB Research Institute for Beer and Beverage Analysis (FIBGA). Numerous methods for determining the ingredients in beer, alcohol-free beverages, spirits, wort, and other auxiliary and intermediate products involved in beverage production are carried out here. Its services also include extensive hop analysis. The sensory testing of beer, beverages, and spirits is also included in the range of services included in the accredited methods. Highest expertise and quality The analytical testing department of the VLB Research Institute for Raw Materials (FIR) offers a wide range of analytics for brewing raw materials. In addition to the standards for raw material and malt analysis, the ac-
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Photo: ew
credited test methods also include variety differentiation by means of gel electrophoresis, pilot malting, and the determination of mycotoxins in barley and malt flour. Qualified
employees and modern instruments form the basis for the high standard of quality that is maintained during the implementation of all analyses in the entire VLB Test Laboratory.
Altogether, the accreditation comprises more than 300 test procedures, which are listed in the annex to the accreditation certificate D-PL-14173-01-00. The analysis performed by the testing laboratory within the scope of accreditation is supplemented by numerous procedures which are continually being developed and/or validated within the scope of research and development projects. This ensures that the scope of the accredited procedures can be continuously enhanced by new and improved test methods. In this way, VLB Berlin can continue to guarantee its customers and partners services of the highest competence and quality. The individual laboratory areas and their services will be presented in detail in the coming issues of the Brauerei Forum journal.
The two VLB Qua lity Management representatives, Dr. Martin Hage böck (Research Institute for Biotechnology and Water) and Jens Strohmeyer (Quality Manage ment) present the new accreditation certificate on be half of the entire VLB laboratory team
An overview of the entire range of laboratory analysis services is available at www.vlb-berlin.org/ en/laboratory-and-consulting. The accreditation certificate can also be viewed there.
ANALYTICAL SERVICES RELATED TO HOPS, HOP PRODUCTS AND HOPPY BEER + Hop bitter acid analysis by conductometry, spectroscopy or HPLC + Determination of hop oil content and analysis of aroma compounds (terpenes, terpenoids, esters, acids, thiols etc.) + Analysis of hop polyphenols, xanthohumol, nitrate, and heavy metals + Analysis of hop derived compounds in wort and beer www.vlb-berlin.org/en/beer VLB Berlin e.V. Research Institute for Beer and Beverage Analysis Seestrasse 13, 13353 Berlin – Germany, zentrallabor@vlb-berlin.org
Brauerei Forum International – November 2020
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MARKETS
INTERVIEW
“In Finland we have three terms for beer” Eemeli Tuhkanen has been working in the family-owned Beer Hunter’s Brewery since he was 18 years old. The brewery is located in Pori at the west coast of Finland and sells its beer under the brand Mufloni. In July Eemeli Tuhkanen graduated as VLB Certified Brewmaster. His father Mika Tuhkanen, who founded Beer Hunter's in 1998, took the opportunity to pick up his son in Berlin. Michaela Knör, Head of Axel Simon Library at VLB, interviewed father and son about the Finnish craft beer market. On the right: Mika Tuhkanen (l.) and his son Eemeli are talking in the interview about their bre wery in Pori and the Finnish beer market in general
Michaela Knör: Beer Hunter’s is running two breweries: the restaurant brewery in the city center of Pori and a bigger brewery outside the city center. How do you sell your beer? Mika Tuhkanen: We started off only with serving from tank and from kegs in our 2 hl restaurant brewery. On top, we sold kegs to other restaurants. Around 2011, after we had bought a brewery from Carlsberg A/S, we started to bottle our beer. We do not can. Eemeli Tuhkanen: Our second brewery is a 10 hl system – in total, we produce around 2000 hl per year. MK: What types of beer do you brew? ET: We have a couple of flagship
Overview – beer in Finland Brewing and drinking culture has a long history in Finland. Beer was the main alcoholic beverage until the late 17th century when distilled spirits took over for a while. In the middle of the 19th century the temperance movement restricted distilling and favoured breweries. But in the following years the ban of alcohol was put on lower alcohol beverages as well. With the independence in 1917, the parliament voted for prohibition – thus, Finland was dry until December 1931. A referendum initiated the founding of the state alcohol monopoly Alko. This monopoly is still existing and it is responsible for retailing all alcoholic beverages with more than 5,5 % ABV (as an exception: Microbreweries). In the 1990s there were less than 10 breweries in Finland. But with craft beer movement the number increased to more than 100 at the moment. With a per capita consumption of around 76 l per year Finland is ranking number 18 in world beer consumption. With 153,84 €/hl Finland has the highest beer taxation in the EU.
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beers like Pale Lager, which is quite similar to a German style Lager. Our second flagship beer is the IPA which is probably one of the most popular IPAs in Finland. We have been producing this U.S. inspired 7 % Mufloni CCCCC IPA for about ten years now. Besides that, we brew all kinds of beer, always trying to be on top of the trends. MK: Do you sell your beer only in and around Pori or also to other regions and to Helsinki? MT: There is state-owned alcohol monopoly in Finland called Alko. All beers having 5,5 % ABV have to be sold in Alko Stores exclusively. That means that you find our beer in the Alko Stores all over Finland, and of course in Helsinki as well. MK: Do you export to other countries at all? MT: We exported our beer only twice – to Norway, which is not too far away. ET: We do not pasteurize or filter our beer and we wish to sell fresh and good quality beer. MK: Eemeli, what was the reason to come to Berlin for the Certified Brewmaster Course of VLB? ET: Since I was a kid I wanted to become a brewer. When I turned 18 I asked my dad if it was possible to work in the brewery. He agreed. But at some point, I wanted to get more knowledge about brewing. I remember sitting in a car with my dad telling him that I want to go to Berlin to do the VLB Brewmaster Course. I knew that it was originally my father's dream to study at VLB. But he could not do it back then.
Brauerei Forum International – November 2020
MT: Yes, that is true, it had been my dream. We started business at 1998 and I was the one who had took care of our new brewery. So I was not able to go to Berlin. MK: How did you get your brewing experience? MT: There was a guy called Boris Orlo, he was a former brewmaster at Sinebrycoff in Helsinki. In 1998 he was retired already but consulted us when we started. He was the one who designed the recipes for our Pale Lager and Dark Lager. He was a tough guy and he told us: 'We do not brew beer lower than 5 % alcohol!' And he always called beer beer! In Finland, we have three terms for beer: the English term beer, the Finnish olut and in street language kalja, which is basically not real beer. ET: For brewers like us it is somehow insulting to use this term. MT: I remember when customers were asking 'May I have one kalja?', he was shouting from the brewery: 'We don’t sell kalja'. The most I know about brewing I learnt from Boris Orlo. In 2001 I did a short training course at Tuorla after we had won a beer competiton in Finland with our 7 % Mufloni Stout. MK: Who was Boris Orlo? MT: I think he had graduated from the Brewing School in Copenhagen. He had a younger brother who was a brewer as well. His name was Jori
craft breweries is not so blatant. Besides that, the general price structure is much higher in Finland.
Photos: ew/Michaela Knör
Orlo and he had studied at VLB and in Copenhagen and was working with us as well. ET: Jori had designed the most sold Finnish Pale Lager and his brother Boris had developed the Sinebrychoff Porter, which is the most popular Porter in Finland. MT: These types of beer where the only beers available at that time. Thirty years ago, there were just Pale Lagers and Porters. When Boris started to work at our brewery he was first doing a Pale Lager – of course in some competition with his brother. MK: Are these famous brewing brothers Finnish guys? MT: Yes, they are from Kotka, which is a brewery region in Finland. ET: They are somehow our brewing idols. At least, Jori was one for me. When I decided to go to VLB, Jori was asking me to update him every week. Regrettably, he passed away about a month before I went to Berlin. MK: Let’s talk about your discoveries on the German beer market. What is the most remarkable point for you? ET: I would say it is the German beer quality, it’s hard to find bad beer here. There are good brewmasters everywhere. And the beer is cheap! MK: What are the differences between Finnish and German customers? ET: I would say Finland is based on beer culture as well. Nowadays, Finnish people venture more for craft beer
and the craft beer sector is still growing, even if it is getting a bit crowded there. The customers want more beer styles and they want different beer all the time. That is also a reason why we make a new beer each month! MK: Are Finnish beer drinkers more experimental as the average German beer drinker? ET: Yes, definitely. In Germany they drink beer and styles from their regions. We don’t have beer regions. MT: At least not so many. We have three big breweries: Carlsberg, Hartwall and Olvi, which is the only independent big brewery left and we got around 110 small breweries. MK: How did the beer scene look like 25 years ago in Finland? MT: There was Pale Lager dominating the beer market, pretty much like in Germany. This changed about 20 years ago with the first craft breweries. When we started, we got ten taps with different beers in our restaurant brewery and we got about 150 different beers in that year, which was a lot for that time. MK: Does the high alcohol tax influence the drinking culture? ET: I would say not that much. If you compare both craft beer scenes, craft beers in Germany are also more expensive. MT: The price difference between beer from the big breweries and the ones from
MK: How much is a beer in your restaurant? MT: At Beer Hunter's restaurant we have a similar price for every beer but depending on the style, the amount you get differs. Usually, you pay 6,90 € for a beer which can be 0,2 l for an expensive one and 0,5 l for our regular craft beers. ET: If we sell our beer to other breweries it is more expensive there. And the price also depends on the city. In Helsinki, for example, you pay around 9 to 10 € for our beer. MK: Are you doing some traditional Finnish beer styles? ET: In Finland we got this ancient beer style called Sahti, which today is quite different from what it was in the ancient times. The mash is filtered through juniper twigs and juniper bears are used as a seasoning basically, we don’t use hops for it. Nowadays, we use bakery yeast as the traditional yeast strains died out during prohibition time. The character of Sahti is kind of similar to wheat beer, you get a lot of banana flavour and other estery flavours. MT: But Sahti is quite vulnerable and the shelf life is only about two weeks. It has to be consumed freshly. ET: Traditionally, it is made for family events. We only brew it once a year with about 6 to 7 %. MK: Eemeli, what are your plans after finishing VLB's Ce r t i f i e d B rew m a s te r Course? ET: I want to develop the brewing process and brew even better beers, putting all the new things and tricks I learned into practice and make the brewery more functional. More information under www.beerhunters.fi
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Brauerei Forum International – November 2020
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TRAINING & EVENTS
VLB Certified Brewmaster Course 2020 successfully completed On 10 July, the participants of this year’s Certified Brewmaster Course at VLB Berlin received their hard-earned certificates. But congratulations do not only go to the graduates this year. In his speech, VLB Managing Director Dr. Josef Fontaine looked back on the extraordinary challenges of the past six months, which were anything but as planned due to COVID-19. It was thanks to the efforts of the organizers and lecturers, that the course could be completed safely despite all the difficulties.
With great relief and masks: The students of the VLB Certified Brewmaster Course 2020 finally received their certificates
(ew) “There are many heroes in these times, and you, dear students, are my heroes because you have not been discouraged,” said course coordinator Heike Flohr on the occasion of the certificate presentation in Berlin. “And the lecturers should be your heroes, because they made sure that this course could be completed despite all the difficulties.” At the beginning of the Certified Brewmaster
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Course in January, everything went according to plan. 37 participants from 23 nations started their education in January and settled in Berlin. Then, Corona moved in and from mid-March all face-to-face courses were no longer allowed in vocational institutions in Berlin. As a result, 13 course participants immediately returned to their home countries, the remaining 24 stayed in Berlin.
Course concept adjusted during runtime Course manager Burghard Meyer and the team of lecturers worked out a backup plan, which enabled all participants to continue the Certified Brewmaster Course from home. The theoretical part of the course was held in compact video conferences until the end of May. The practical exercises were switched to a continuous on-site
NEW YEAST
Women power: This year, female brewers achieved the best results
Photos: ew
module for June and July, in which at least those who remained in Berlin could take part. The students, who had left Berlin already, completed the theoretical part online and have the opportunity to finalize the practical training next year. “We are very happy that our plan worked out. We worried until the very last day that the virus was going to put a spanner in the works,” course manager Burghard Meyer said with relief. On July 10, the VLB said goodbye to its graduates – they proudly and gratefully held their certificate in their hands. Breweries, that had sent their employees to Berlin, were also grateful. „We want to convey our appreciation to you and all the VLB teachers for con-
tinuously training and helping during the course,” wrote the human resource manager from the Chinese Zhujiang Brewery. The South American brewing group AmBev emphasized the partnership and good cooperation over the past few months: “Even in the face of all the difficulties with COVID-19, you have ensured that our students finish the course safely.” In addition, other breweries, e.g. Sapporo, EFES, Diageo or Cervecera de Puerto Rico appreciated that the course could be finished successfully and without any Covid-19 infections. Certified Brewmaster Course 2021 For the next year's course the concept that had proven itself during the pandemic will be continued. The Certified Brewmaster Course 2021 (11 January to 23 July) is divided into two blocks. The first part takes place as a hybrid, i.e. all theoretical lectures from 11 January to mid-May will be held via video conference (“VLB Virtual Campus”). Alternatively, the students can also attend the lectures at VLB Berlin on-site (“VLB Berlin Campus”). The extensive practical work in the laboratories and the VLB brewery begins in mid-May. For this practice block, all students have to come to Berlin. “This is our reaction due to the unpredictable development of the global corona pandemic. However, the hybrid Certified Brewmaster Class should be an exception. On the long-term perspective, we would like to conduct this training again as a face-to-face course in Berlin,” explained Burghard Meyer. Contact: Heike Flohr flohr@vlb-berlin.org Burghard Meyer meyer@vlb-berlin.org
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TRAINING & EVENTS
VLB Certified Brewmaster Course – Graduates 2020 – Bahl, Omar (India) – Cortal, Jean Patrick (Brazil) – Johan, Peter (Australia) – Leite, Marcondes (Brazil) – Mass, Efraim (Israel) – Prados, Roberto César (Spain) – Siman, Alexandru Vlad (Romania) – Valasiuk, Anastasiya (Belarus) also belonged to the group. But all of them had to leave Germany in March, when COVID-19 started to spread in Europe. They will hopefully attend the practical training next year and will thus complete VLB's Certified Brewmaster Course in 2021.
Nascimento, Karina (Brazil)
Menezes, Augusto (Brazil)
Kaite, Shalom (Uganda)
Szarzynski, Chad (USA)
Ripoll, Gabriela (Uruguay)
Nang, Matthew (USA)
Johnsrud, Jesse (USA)
García, Diego Andrés (Argentina)
Wang, Yuhai (Harvey) (China)
Tuhkanen, Eemeli (Finland)
Taub, Dan (Israel)
Photos: ew
da Silva, Mariane (Brazil)
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Brauerei Forum International – November 2020
Izaguirre, Bernardo (Nicaragua)
Chen, Wensu (David) (China)
Barchet, Reinhold (USA)
Koizumi, Tomohiro (Japan)
Morales, John K. (Puerto Rico)
Jepsen, Carsten (Germany)
Sánchez, Fernando (Spain)
Göktepe, Efes (Turkey)
Mirabal, Eduardo (Venezuela)
Tyo, Connor (Canada)
Beck, Joshua (Canada)
Ramos, José Santiago (Mexico)
Švēders, Igo (Latvia)
Oriá, Rodrigo (Brazil)
Jayakanthan, Prithvee Raj (India)
Photo: private
Ruto, Festus Kiprop (Kenia)
Brauerei Forum International – November 2020
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VLB Textbooks 2020
verlag@vlb-berlin.org
www.vlb-berlin.org/books
de en iv ü n h der M abge och rA h n iert w ber 7 och Ge ang ais leite imm ktiv 8 ati i m r n ° 1. c i e eb ve S d. Be C Mi erell it der htem t wer r me tätsa au tär im tz gil d p h M e e t r. bfall t: Ko n, un rat ais d d ( n a ke i ver n d u e c n hd ch ie Vo zent hme au ren n ass m de noch ver2 r r n g e .M an r se ur i an atio de ren v m g r i n ord he t od falls n k Zus en be zun verla der Mais be no am i e a n E m c n h x h g rm n. Ma Ma me da sam tra . ale k u n run ltose ische der t sic tlösu er s t Ma h a g n n ten gsgra eha bei be g an eigt isc l r d 6 s t h d . iv fd un 2 bi dau imm Die ie en Ha an. D 13, 3.2 Berlin, eSeestrasse d s VLB 13353 Berlin, Germany e s e e 6 r r up r da ies .1. tgä mi 3 °C) (beso me,h 3.3(30) 450 80-0, + 49 ebrewmaster@vlb-berlin.org www.vlb-berlin.org W r t . r s n u t Ein de eig der ng ürz Be ig r e s i erw en Stä fluss las End n de ge der a rte rke de seh sen ver r Be n. pH Managing spr Directors en ab s pH ein gä- Research Institute for , ei -W he Wer dass echu bau n- Raw Materials (FIR) ert t Josef n Dr.-Ing. ng die Fontaine e pH , da a+b49 h d s s Henrike Vorwerk (30) 450 80-292 e ä e s au -W s d ng fd ig in ihr r Enz ie + 49 (30) 450 80-154 fontaine@vlb-berlin.org Du ert-O s en rc pti β-Am ind. er W yme vorwerk@vlb-berlin.org mu Andreas i Schreiber W r 5,6 h MaGerhard h yla a ir h kun www.vlb-berlin.org/en/fir isc + 49m(30) 450 , se 80-121 g be ase der a hen von n in aben star n wi 5 g.schreiber@vlb-berlin.org ls r in k n d a ,4 gle ange optim eine bis er M uch g vom Research Institute for m a 5 ich seh e ale isc ,5 sepH for Instrumental Beer and Beverage h e r h z Research Institute Beer and ee -Be ab Ext u e n w pH Analysis (FIBGA) e i rak Beverage r in n e Production n B e (FIBGP) ärb tlös em rden ereic ich b . Dr.-Ing. Nils Rettberg hRoland un ar Dr.-Ing. öh kPahl an h fü ei 5 e n , + 49 (30) 450 80-106 eig e Zu g+ s49 r 5 r , en 80-238 be 450 ka ta cke teig(30) i n.rettberg@vlb-berlin.org n. pahl@vlb-berlin.org r, u ern. Mais nn m de ch Es an www.vlb-berlin.org/en/fibga nd www.vlb-berlin.org/en/fibgp de bild e-pH en rE nd sc Central Laboratory h Packaging ver ifor Testing Laboratory gä Dr.-Ing. Nils Rettberg M.Eng./Dipl.-Ing. Susan Dobrick
VLB institutes and departments
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Research Institute for Biotechnology and Water (FIBW) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 m.senz@vlb-berlin.org www.vlb-berlin.org/en/fibw
Department for Bioprocess Technology and Applied Microbiology (BEAM) Dr.-Ing. Martin Senz + 49 (30) 450 80-153 m.senz@vlb-berlin.org 5 www.vlb-berlin.org/en/beam
Microbiology & Brewing Biology Dr. Martin Hageböck + 49 (30) 450 80-157 m.hageboeck@vlb-berlin.org www.vlb-berlin.org/en/bl
Department for Water Quality, Management and Technology (WMT) Dr. Alfons Ahrens + 49 (30) 450 80-294 ahrens@vlb-berlin.org www.vlb-berlin.org/en/wmt
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Special Analyses Dr. Sarah Thörner + 49 (30) 450 80-250 sarah.thoerner@vlb-berlin.org www.vlb-berlin.org/en/fis
Spirits and Sensory Analysis Johannes Fuchs + 49 (30) 450 80-233 fuchs@vlb-berlin.org www.vlb-berlin.org/en/spirits-sensory
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: 9 November 2020 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 2020
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December 1-3, 2020
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