Brauerei Forum
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
Published by Versuchs- und Lehranstalt für Brauerei in Berlin
International VLB Edition | 16 September 2013 | ISSN 0179-2466
New Developments on VLB News from Research & Development VLB Event Schedule 2013/2014 International Training Courses – Graduates 2013
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Content
VLB Berlin Inside 4
New international VLB members in 2013
5
The new VLB training centre – construction work has started
6
Association of VLB-Alumni: General meeting elected Dr. Roland Pahl as Vice-Chairman /
5
ASBC appoints Roland Folz for International Director
The planned new construction of the institute building of the VLB at the Seestrasse 13 site has reached a new milestone: On the 5th August work started on the excavation and stabilization of the foundation pit
Research & Development 7
Beer Analytics Seminar China
8
Turbidity identification: Current practices and new possibilities
12
Substrate and environment specific biofilms in beverage filling plants
8
16
Gushing – A complex mosaic. Field reports from audits to secondary gushing
18
Validation of Full Bottle Inspection Machines – Standardisation of real glass splinters
19
The influence of synthetic hose materials on at-line oxygen measurement
21
An innovative colour-changing gel for cleaning validation
One of the main focuses of the BBSA Project Laboratory of the VLB Berlin is the identification of turbidity particles in beer, attempting to distinguish between a product- and a process-related issue
12
Training & Events 23
Services for the brewers of the CIS countries in Russian
24
VLB Berlin bid farewell to its Certified Brewmasters Course 2013
29
VLB activities at international conferences and trade fairs 2013
30
VLB institutes and departments – contacts
32
VLB International Events 2013
The risks occurring during the filling of beverages resulting from the growth of biofilms are well-known. A project is currently in progress at the VLB Berlin which is designed to investigate new approaches in the development of solutions to the problems of biofilms
24 editor@brauerei-forum.de Cover: In the brewhouse of VLB’s pilot brewery
Photo: oh
On the 28th June after six months of intensive learning, 38 students from 17 countries were awarded their VLB Diploma as Certified Brewmasters. The picture shows Burghard Meyer (l.) and Heike Flohr, the principal persons of the course, and other lecturers Brauerei Forum – VLB International 2013
33
VLB inside
New international VLB members in 2013 VLB Berlin is very proud to announce that in 2013 again several renowned international breweries and some companies from the supply side have joined the VLB network through a membership. Molson Coors, USA Molson Coors was formed in 2005 by a merger of the Molson Brewery, based in Montreal, Canada, and the Coors Brewery, located in Golden, Colorado, USA. In 2008 Molson Coors and SABMiller formed a joint venture, MillerCoors, that combined their US and Puerto Rico businesses. In 2012 Molson Coors acquires StarBev, a brewing group located in East and South East Europe. With a total production volume of 55m hl beer in 2012 and net sales of about 4 billion US-$, Molson Coors is currently the no. 5 in the global ranking of brewing groups. Their portfolio has more than 100 beer brands including Coors Light, Molson Canadian, Miller Lite, Carling and Staropramen, as well as craft and specialty beers like Blue Moon, Creemore Springs and Cobra. www.molsoncoors.com SABECO, Vietnam SABECO (Saigon Beer-Alcohol-Beve rage Corporation) is Vietnam’s leading brewing company. Originally founded by French brewers, it is owned today by Vietnam’s Ministry of Trade and Industry. In 2011 Sabeco produced about 12m hl beer, runs several brew-
ing plants in Vietnam and holds a more than 50 % share of the beer market. Its main brands are Saigon Beer and 333 Beer. sabeco.com.vn Boston Beer Company, USA The Boston Beer Company was established in 1984 by founder and brewer Jim Koch. In addition to the famous Samuel Adams beers, they brew more than 50 different beers and are one of the pioneers of the craft brewing movement in the USA. The Boston Beer Co. has grown continuously over the last 30 years and in 2012, with an annual production of 2.7m bbl (3.2m hl) and a turnover of 628m US-$, is the largest craft brewery in the USA. It lies in 5th place in the list of all US brewing companies but emphasises that its share of the US market is still only 1 %. The Boston Beer Co. runs breweries in Breinigsville, Pennsylvania, Cincinnati, Ohio and Boston, Massachusetts. Traditional brewing processes are used. However David Grinnell, Vice President of Brewing and Quality, relies on special techniques such as dry hopping, conditioning in wooden barrels and krausening. The brewery is also active in the “extreme beers” segment
Other new VLB members from the supply industry in 2013: Exxent Consulting GmbH, Germany
www.exxent-consulting.de
ORTEN GmbH & Co. KG, Germany
www.orten.com
Flaschengroßhandlung Bad Zwesten GmbH, Germany
www.flaschengrosshandlung.de
Silvateam & Brew Twins, Italy
en.silvateam.com
Landaluce SA, Spain
www.landaluce.com
PETAINER Germany GmbH, Germany
www.petainer.com
BIERMANN Technologies GmbH, Germany PureMalt Products Ltd., Scotland
www.puremalt.com
Ferrum AG, Switzerland
www.ferrum.net
4
Brauerei Forum – VLB International September 2013
in order to consciously deviate from conventional beer pathways and innovate around new taste experiences. www.bostonbeer.com Bell’s Brewery, Galesburg, MI, USA Having started off in 1985 as a home brewing supply shop, Bell’s Brewery, based in Galesburg, Michigan, USA, today belongs to the top 15 US brewing companies und is no. 7 in the US craft brewery ranking provided by the Brewers Association in April 2013. As a typical craft brewery, Bell’s maintains a wide portfolio of special and seasonal beers. The brewery is fully committed to the raw materials water, malt, hops and yeast that are used for the production of their beers, most of which are unfiltered. Their highly regarded products are distributed currently in 18 US states in the Eastern half of the country and to Puerto Rico. Bell’s have developed continuously in the course of the last 25 years, and in 2012 reached their former capacity limit of 216,000 barrels (250,000 hl). An ambitious new extension, completed in 2012, has increased the capacity of the brewery to 500,000 barrels (580,000 hl). www.bellsbeer.com Firestone Walker Brewery, Paso Robles, CA, USA Starting out from a winery in 1996, the founders Adam Firestone und David Walker took over a brewery in 2001 in Paso Robles, California, which is where the company is presently based. The speciality of Firestone Walker is the conditioning of the beer in oak barrels carried out on a large scale and with much effort under the direction of the Head Brewer and Partner, Matt Brynildson. In order to keep up with the rapid growth in production and sales, a new 60 barrel (80 hl) brewhouse was brought into operation in November 2012. Firestone Walker has a current production of ca. 200.000 hl beer which puts it into the overall top 30 of US breweries. The product portfolio comprises around 30 different beers which are characterised by great creativity and a wide taste spectrum, as is customary for a US craft brewery. www.firestonebeer.com
VLB inside
The new VLB training centre – construction work has started The planned new construction of the institute building of the VLB at the Seestrasse 13 site has reached a new milestone: On the 5th August work started on the excavation and stabilization of the foundation pit. (oh) In 2009 the VLB Berlin received the funding approval from the Berlin Senate for the construction of a new training and further education centre. The planned building will cover an area of 50 x 40 m and have a floor space of 6000 m² spread over six levels. The new building will be at the rear part of the premises at Seestrasse 13. It will contain the new laboratories, pilot plants, seminar rooms and offices of the VLB institutes and departments. After the building plans had been accepted and released by the Berlin authorities at the beginning of this year and the funding grant corres pondingly adjusted, work could begin with the detailed implementation planning. After the unusually long period of frost in Berlin this spring, work was eventually continued to clear the construction site. This also included the relocation of some functional elements on the premises and the disposal of rubble from the demolition of the former distillery. Since the project is financially supported by the European Regional Development Fund (ERDF) and the joint federal/regional scheme for „Improvement of the Regional Economic Structure“ (GRW) and supplemented by funding from the State of Berlin, detailed public tendering procedures are necessary before any building contracts can be awarded. In order to safeguard previous cost calculations, the Berlin Senate also requires that around two thirds of the total building construction work must be openly tendered before construction work is started. Public invitations to tender were started in the middle of May; the dates for the allocation of the individual contracts and sub-contracts will continue into September. On the 5th August, early work began on the first stage which included the building site facilities and the excavation and stabilization of the foundation pit. Further tenders and contracts will be allocated during September so that it is expected that the shell construction work will start at the beginning of October.
The aim is to move into the new Institute building by the middle of 2016 in order to hand over the existing old buildings at Seestrasse 13 to the Technical University of Berlin who wish to develop the remainder of the site for their own institutes.
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VLB inside Personalia Vereinigung ehem. VLBer (Association of VLB-Alumni)
General meeting elected Dr. Roland Pahl as Vice-Chairman The general meeting of the Association of VLB-Alumni (Vereinigung ehem. VLBer) took place at 8 Oktober 2012 in Berlin. The meeting was headed by the Chairman Klaus Niemsch. He gave an overview of the association’s activities in 2012 and the successfully passed cash audit.
The meeting of members voted Dr. Roland Pahl concordantly as ViceChairman who gratefully accepted the election. Roland Pahl is head of VLB’s Research Institute for Engineering and Packaging (FMV) and VLB-Alumni who studied brewing science at the Technische Universität Berlin. At present 623 members are counted among the association. During the last years more and more international VLBAlumni for example of the Certified Brewmaster Course joined the association. Dr. Marco Potreck will continue as treasurer of the association even though he is now based at Angola.
WE BREW FOR THE BEERS OF THE WORLD photo: oh
The Association of VLB-Alumni’s committee among some honorary members: Chairman Klaus Niemsch, Vice-Chairman Dr. Roland Pahl, Klaus Beyer, Dr. Karl Diether Esser, Dr. Wilfried Rinke und Dr. Axel Th. Simon (f.l.)
Roasted Malt Beers Malt Extracts Beer Concentrate Brewing Syrups Liquid Sugar Brewing Adjuncts ASPERA BRAUEREI RIESE GMBH
Versuchs- und Lehranstalt fuer Brauerei in Berlin (VLB)/American Society of Brewing Chemists (ASBC) New Vice President Dr. Christina Schönberger, Barth Innovations, congratulates Dr. Roland Folz for his new role as International Director
6
ASBC appoints Roland Folz for International Director During the recent annual meeting in May in Tucson, Arizona (USA), the renowned American Society of Brewing Chemists (ASBC) has appointed Dr. Roland Folz of the VLB Berlin as its new International Director.
(BF) Dr. Roland Folz, head of the VLB department for Brewing and Beverage Science & Applications (BBSA) follows in this position to Dr. Christina Schönberger, Barth Innovations, who now represents the ASBC as Vice President. The position of the International Director serves as the interface between the ASBC and the international brewing science community. He is supported by a working group, the International Committee, which is looking into international activities and possibilities for the ASBC. “We are very happy that Roland Folz, an internationally known brewing scientist, has taken the role of International Director for the ASBC Board. As the brewing community becomes evermore globalised it is increasingly important for our organisation to expand our international network. The entire Board is confident that Dr. Folz can help us in this endeavor”, says Thomas H. Shellhammer, President Elect of the ASBC. Roland Folz, “It is my great honour that the ASBC has appointed me for this responsible position and I take this
Brauerei Forum – VLB International September 2013
45478 Muelheim-Ruhr, phone +49 208 588 980 www.aspera.de
task with joy. I see this as an excellent opportunity to support the development of the international community of brewers actively. In addition, it is a great chance to intensify the cooperation between the VLB and the ASBC even further.“ In addition to cooperation on project level, there were recently several collaborations between ASBC and VLB at conferences, such as the VLB Brewing Conference in Beijing in 2012, the 4th Ibero-American Symposium of VLB 2013 in Argentina or at the Annual Meeting of the ASBC in June 2013, where a jointly conducted hop workshop was very well received. The American Society of Brewing Chemists, headquartered in St. Paul, Minnesota, USA, was founded in 1934. The non-profit organisation supports the scientific exchange with focus on the production of beer and other maltbased beverages (www.asbcnet.org). VLB Berlin, founded 1883 and based in Germany, is one of the worldwide leading institutes for research, training and consulting in the field of beer and beverage production.
Research & Development Quality Control
Beer Analytics Seminar China Laboratory automation in the brewing industry was the focal point of the ”Analytics Seminar“ held by Thermo Fisher Scientific in Beijing in August 2013. Among the participants was Guido Offer from the VLB‘s Central Laboratory who reported on the hops analytics work at the VLB. The event was aroused widespread interest in the Chinese brewing industry. The participants of the seminar were composed of representatives from leading firms and institutes: Thermo Fisher Scientific, Yanjing Beer Group, VLB Berlin, China National Research Institute of Food & Fermentation Industries, Tsing tao Brewery, Carlsberg Group, Zhujiang Beer Group, Novozymes, China Resources Brewery, Tianjin CIQ, Animal & Plant & Foodstuffs Inspection Center, as well as various technology distributors. Hops analyses Key issues dealt with during the oneday seminar were the quantification of various oxidation states of arsenic, iron and chromium using ICP coupled with ion chromatography; new approaches to the in-line measurement of extract and alcohol using IR; discrete photometric auto-analyzer for the determination of enzyme activities taking into account various quality assurance aspects. Mr. Guido Offer, VLB Berlin, presented the automated sample preparation for beer analysis, possibilities to measure the aging of hop products using FT-IR combined with multivariate data analysis and also the analysis of various process-relevant parameters using a discrete photometric auto-analyzer ”Gallery Plus Beermaster™“ from Thermo Fisher Scientific. Concrete insights into the possible future of laboratory automation in the brewing industry were shown. The possibilities of economic as well as ecological analytics were not just presented prospectively but also concrete applications discussed. A novel method for the determination of bitter substances in hops is based essentially on a matrix separation with simultaneous selective absorption of iso-alphaacids and modified iso-alpha-acids on a capillary specially designed for this purpose. For the purpose of an automated sample preparation, this specific capillary system was integrated into a Gallery Plus Beermaster™. In this way, it is possible to analyse isomerised hop bitter compounds without the use of 2,2,4-Trimethylpentane (Isooctane).
This system is already in daily use in several breweries throughout Europe. Hops are an expensive raw material. The transport and storage of hop products are problem areas which are frequently discussed in the brewing industry. Exposure to heat and light and oxidation processes lead to a detectable and considerable deterioration in the quality of the hops. It is therefore necessary to be able to make a rapid analytical assessment of the quality. Existing procedures are generally very time consuming and expensive. FT-IR technology offers a new approach using non-destructive analysis. When combined with statistical methods, e.g. multivariate data ana lysis, it is possible nowadays to obtain a concrete and rapid evaluation of the quality characteristics of hop products. This application was demonstrated by the VLB during the seminar. Content quantification Further contributions in the seminar were also concerned with non-destructive analysis using IR. For example, Mr. Xueqiu Zhou, Thermo Fisher Scientific, presented a concept for the quantification of protein, starch, moisture and fat in raw materials such as barley, rice, corn, wheat and hop products. Chromium is used extensively in many industrial processes – particularly for protection against corrosion – and thus ends up in the environment. Chromium exists in various oxidation states.
However, only the sufficiently stable trivalent and hexavalent forms, Cr(III) and Cr(VI), can be detected in the environment. Bioavailability, i.e. how rapid and to what extent a substance affects an organism, and mobility of Cr(III) and Cr(VI) and thus also the toxicity differ drastically. Trivalent Chromium is an essential trace element and sparingly soluble in water. Cr(III) is non-toxic. In contrast, hexavalent Chromium is a strong oxidising agent and classified as carcinogenic. It is very soluble in water. Existing standard methods for the determination of Chromium using total element analysis provide no information regarding the toxicity; for this a speciation analysis supplying details of oxidation states is required. Mr. Renyong Li, Thermo Fisher, presented a possibility to differentiate various oxidation states with emphasis on iron and arsenic. The IC-IPC/MS coupling for the ion chromatographic determination of various oxidation states provides a perfect approach to the problem. Element-specific detection, using the latest mass spectro metry after chromatographic separation, permits an exact determination of the concentration of chromate in beer and its processing steps. Ms. Zhijin Teng, Novozymes China, presented a method to quantify dimethylcasein (DMC) by hydrolysis to polypeptides using Savinase®. The amino-acids released in this process react chemically with 2,4,6-trinitrobenzene sulfonic acid (TNBS) to form a coloured complex measurable with a spectral photometer. The automatic quantification leads to a ca. 48 % increase in efficiency compared to the ELISA (enzyme-linked immunosorbent assay) or manual methods. The experimental trials were carried out using a discrete photometric auto-analyzer, type „Arena“ from Thermo Fisher Scientific and the method optimised Guido Offer for this equipment.
Brauerei Forum – VLB International September 2013
The attendees and lecturers of Thermo Fisher Scientific’s Analytics Seminar in Beijing, China
7
Research & Development Analysis Brewing Technology
Turbidity identification: Current practices and new possibilities Patrícia Diniz, Veronica Menzel, Christopher Nüter, Taylor Onda and Dr. Roland Folz, VLB department Brewing & Beverage and Applications (BBSA) Background Turbidity is defined as the reduction of liquid transparency caused by the presence of unsolved substances which appear as haze or suspended particles. A beer showing turbidity will often be rejected by the consumer and considered defective to someone expecting to drink a clear beer. The most common form is colloidal haze, mainly comprised of protein-polyphenol complexes, which expresses itself in two types of haze – chill haze (reversible)
and permanent haze (irreversible). Another form of turbidity is carbohydraterelated and arises from challenges within brewhouse operations and yeast management. Inorganic crystals, e.g. calcium oxalate, filter/stabilisation aids used in the production process, microbiological contamination or the entry of foreign particles, such as label and lubricant remains in the product, or dust from poor cleaning, can also contribute for turbidity formation. There are other important factors that can
Fig. 1: Fishbone diagram on causes for turbidity in beer
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Brauerei Forum – VLB International September 2013
promote the turbidity development in beer, including the initial concentration of the reaction partners, temperature and movement, concentration of metal ions (Fe and Cu), oxygen and pH [1; 2]. Turbidity identification One of the main focuses of the BBSA Project Laboratory of the VLB Berlin is the identification of turbidity particles in beer, attempting to distinguish between a product- and a process-rela ted issue. Due to the numerous points
Research & Development
Fig. 2: Possible turbidity causing agents and analytical approach
of entry and the wide variety of haze forming particles, an approach was developed in order to identify constituents driving turbidity. The preliminary approach of the investigation includes a visual check, a pH measurement and a control of the turbidity value. Particles of the beer samples are either isolated from the liquid directly or washed and concentrated by centri fugation. A Microscopic Identification and Staining Procedure is then performed using specific standard staining solutions targeting proteinaceous material, carbohydrates, neutral and acidic polysaccharides, polyphenols and starch [3]. For further particle examination, a variety of special analyses can be carried out including enzymatic identification, spectral photometric methods, chromatographic methods, molecular biological analysis methods and scanning electron microscope analysis (Fig. 2). Subsequently, an open technological discussion of the results is held together with the brewery in an attempt of finding the root cause(s) for the turbidity development/presence and develop an avoidance strategy if requested (Fig.1 and 2). Future prospects Currently, the BBSA is focusing on research and further development of the turbidity identification. The focus is concentrated on research for new and more specific staining agents and the use of fluorescent stains, as well as
an implementation of a method that allows to distinguish between glycogen and amylopectin. The installation of a Scanning Electron Microscope is scheduled, allowing – in combination with EDX – the identification of the Tab. 1: Turbidity values [EBC] Turbidity 11°
Turbidity 90°
0,093
0,685
Staining agent
Observations
Unstained
Detection of cylindrical, transparent particles, which seem to consist of rolled-up layers
Methylene Blue
Positive reaction with Methylene Blue → particles of inorganic origin which have absorbed on its surface organic material (blue coloured)
elemental composition of inorganic particles. Case studies and main conclusions In order to illustrate how the approach and subsequent special analyses successfully identify the cause and origin of turbidity, a few cases handled by the VLB are reviewed in this article. Case study 1: Foreign particles found in a bottled top-fermented beer. Picture
Brauerei Forum – VLB International September 2013
Tab. 2: Microscope and staining results
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Research & Development
Elemental content determination of the detected crystalline, transparent structures by EDXAnalysis (Energy Dispersive X-ray Spectroscopy)
thin film
organic material
Fig. 3: Elemental spectrum and REM images of the particle under investigation
Interpretation of results: According to the performed EDX analysis on the rolled-up material, the composition was shown to be mainly of silicon, oxygen and smaller amounts of carbon. The carbon peak is probably due to adsorbed organic material on the surface of the layer, which could result from the centrifugation steps. The silicon and oxygen peaks indicate that the layers are composed of SiO2. Na, K and Ca eventually leached out → typical identification for glass corrosion. Case study 2: Turbidity identification and confirmation of presence of α-glucan in an Ale type of beer Enzyme test with addition of α-Amylase: Tab. 3: Turbidity values [EBC] Turbidity 11°
Turbidity 90°
0,165
1,754
Tab. 4: Microscope and staining results Staining agent
Observations
Thionin
Clearly purple colouring → neutral polysaccharids (e.g. dextrins, starch)
Picture
Enzyme test with addition of α-Amylase According to the Microscope and Staining investigation and due to the suspicion that the turbidity problem in the sample could be carbohydrate related, namely an α-glucan issue, an enzyme test using α-amylase was car-
ried out. The sample was incubated with the specific enzyme and the turbidity values were monitored during a reaction time of 24 hours at room temperature, against a reference sample (same sample without any enzyme addition) [1; 4]. (Tab. 5)
Tab. 5: Turbidity-values monitored during the enzyme test [EBC] Before addition
10
After addition
After 24 h
11°
90°
11°
90°
11°
90°
Reference
0,132
1,763
–
–
0,152
1,656
Sample
0,165
1,754
0,167
1,766
0,115
0,526
Brauerei Forum – VLB International September 2013
Research & Development Tab. 6: Absolute value of the photometric iodine reaction Result
Method
Unit
Sample
Photometric iodine reaction
MEBAK II, 4. Aufl. 2002 Kap. 2.3.2
Delta E
0,66
Result Considerably high deviation re gistered for the 90° angle, with a decrease of 1,240 EBC units → presence of α-glucan turbidity (α-1,4 bond hydrolysis), most probably the dextrines observed with the staining agent Thionin. Photometric iodine test [4; 5], carried out to quantify the absolute iodine value (Tab. 6). Interpretation of results: The sample contained a significant amount of polysaccharides, what was confirmed to be an α-glucan issue by the positive result of the enzyme test and the slightly increased iodine value → incomplete degradation of starch. As a conclusion, the experience gained from the described and other turbidity identification cases investigated by the BBSA Project Laboratory, broadened the knowledge on turbidity and haze formation in beer contributing to finding solutions and improvement of production processes. References: [1] Steiner, E., Becker, T., Gastl, M.: Turbidity and Haze Formation in Beer – Insights and
Overview, J. Inst. Brew. 116 (4), 360–368, 2010. [2] Bamforth, C. W.: Beer haze, Journal of the American Society of Brewing Chemists, 57 (3), 81–90, 1999. [3] Glenister, P., Paul, R.: Beer Deposits – a laboratory guide and pictorial atlas, J. E. Siebel Sons‘ Company Marshall Division Miles Laboratories, Inc., 17–20, 1975. [4] Hartmann, K.: Bedeutung rohstoffbedingter Inhalts stoffe und produktionstechnologischer Einflüsse auf die Trübungsproblematik im Bier. Freising, Lehrstuhl für Technologie der Brauerei I, 2006. [5] MEBAK: Brautechnische Analysenmethoden. 2nd volume. 4th edition. Methoden sammlung der Mitteleuro päischen Brautechnischen Analysenkommission, 2002. Contact Dr. Roland Folz, VLB Berlin Department für Brewing and Beverage Science & Applications (BBSA) folz@vlb-berlin.org Phone +49 (30) 450 80-161 Fax +49 (30) 453 60-69
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Brauerei Forum – VLB International GEA_BS_GreenImage_neu_92x240mm_engl_RZ.indd 1
September 2013
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27.08.13 16:16
Research & Development Filling
Substrate and environment specific biofilms in beverage filling plants Dr. Roland Pahl and Jan Fischer, VLB Research Institute for Engineering and Packaging (FMV)
The risks occurring during the filling of beverages resulting from the growth of biofilms are well-known. Within the framework of the research programme “Innovation Competence East (INNO-KOM-Ost) – Modules of Preliminary Research“ a project is currently in progress at the VLB Berlin which is designed to investigate new approaches in the development of solutions to the problems of biofilms.
Figure 1: Biofilm in the region of the filling machine Initial situation Concentrations of microorganisms in the form of biofilms can be considered to be one of the most primitive and well proven life forms. Many micro biologists consider biofilms to be the original life form of microorganisms. The oldest fossils which have as yet been found were formed from biofilms of microorganisms which had been living 3.2 billion years ago. Biofilms therefore are sometimes classified as archetypes of life [1, 2]. But even nowadays they are very widespread – much to the annoyance of the beverage filler. In most filling plants biofilms
are present as unwelcome guests [3]. The extent to which these biofilms can develop is clearly seen in figure 1. In simple terms, biofilms consist of water, microorganisms and the extracellular polymeric substances (EPS) which they have secreted into their environment. In combination with water, these EPS form hydrogels so that a mucous matrix is produced which covers the cells of the microorganism. EPS is composed of polysaccharides, proteins, lipids and nucleic acids [1, 4]. A biofilm offers many advantages as a living environment in comparison to an existence as individual cells. Apart from the protection from outside influences provided by the gel matrix, it also retains moisture and nutrients which, if necessary, can be broken down and made assimilable by secreted exoenzymes. However, the most interesting phenomenon associated with biofilms is the synergistic coexistence of different species of microorganism: by their consumption of the available oxygen, aerobes create an anaerobic habitat which can then be inhabited by anaerobes. The cells communicate with each other by means of signal molecules and genes are exchanged among themselves (horizontal gene transfer) [1, 8]. As advantageous this symbiosis may be for the microorganisms, the more it is a source of problems for the be verage filler whose main objective is to generate a product free of microbial contamination. The risk of contamination is far greater from a biofilm than
Figure 2: Simplified illustration of the formation of a biofilm
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Brauerei Forum – VLB International September 2013
from airborne single cells. First of all it must be pointed out that the mucous layer of the biofilm offers a natural protection against cleansing agents and disinfectants. However the existence of anaerobic microorganisms on surfaces in the filling hall, which has only been made possible by the biofilm, can have serious consequences since the anaerobes are capable of spoiling carbonated beverages. As a result of the permanent contact with beverage residues and thus a gradual familiarisation with the substrate (adaptation), potentially harmful microorganisms in biofilms can develop into obligate harmful cells [5]. Overall, it is clear that beverage producers must give top priority to the combating of biofilms. The awareness of biofilms has increased considerably in recent years but only a few processes for the diagnosis and eradication have found permanent application in production practice [1]. By the development of combat strategies, it must be taken into account that biofilms are extremely specific. A general model for biofilm architecture does not exist because they are all so different [6]. A rapid and, above all, a general solution to biofilm problems in beverage filling plants cannot be expected – it depends on the particular situation [7]. Specific formation of biofilms Precisely these observations regarding the specificity of biofilms are mirrored in the thinking leading eventu-
Research & Development ally to the research project “Substrate and environment specific biofilms in beverage filling plants“. The formation of biofilms varies to a considerable extent on the externals factors such as the immediate environment, available nutrients and time of year. Figure 2 is intended to illustrate the process of biofilm formation (fig. 2). In the first step organic macromolecules, e.g. polysaccharides, settle on a moist surface and form a thin layer by irreversible adhesion. This can occur in the filling plant by the overflow of beverage residues (step 1 in fig. 2). Certain microorganisms present in the immediate environment can attach themselves firmly to this layer – the so-called primary colonisers of the biofilm (step 2). A further property of these primary colonisers is the ability to produce EPS. Other microorganisms associate themselves with them and a three dimensional biofilm is formed (step 3). The microbial growth continues, new cells join from outside and the previously described synergic effect comes into play. Moreover, individual cells or even whole fragments of the biofilm separate off from the rest. Such cells or fragments can in turn lead to the formation of a new biofilm at a different location or, in the worst case scenario, end up in open vessels and later cause a deterioration of the product (step 4 in fig. 2). It is soon clear that all these developmental steps are heavily dependent on the external factors. Thus, e.g., the first phase (adhesion with organic substances) is influenced by the nature of the beverage to be filled. Furthermore, on account of the diversity of the influencing factors (e.g. climate and type of beverage involved), there are considerable variations to be found both in the quality as well as in the quantity of the microorganisms present in the ambient air of the filling plant. On top of which the content and composition of the cells varies with the season. The nutrients or supply of substrate for the biofilms in the filling plant result primarily from the residues of the beverages to be filled. Different beverages have varied compositions with regards nutrient content, pH value, alcohol content and other ingredients and thus significantly influence the formation of the biofilm. Research project All these facts give rise to a series of questions which the beverage producer must ask in order to obtain more information about the individual biofilm system in his filling plant, e.g.: ● How great is the potential risk for
biofilm formation in my filling plant during the production of a specific beverage at a specified time of year? ● How quickly do biofilms grow in my plant? ● Which combination of microorganisms in biofilms can I expect in my company? ● How great is the risk of contamination originating from biofilms in my filling plant and at what point of time do product spoilage microbes (e.g. anaerobes) first appear? These questions will be addressed within the framework of the research project. The basic idea is to investigate methods to develop and examine substrate and environmental specific biofilms in the beverage filling process. Biofilms will be cultivated in the filling line. These should represent those biofilms which would grow on the plant when a specific beverage is being filled at a certain time of the year. The microorganisms involved will be identified throughout the course of the biofilm‘s development. The biofilm will be grown in cultivation equipment which is positioned directly in the vicinity of the filling plant and its development is a primary aim of the research project. The information which is gained in this manner should later be used to optimise the disinfection and cleaning strategies in which individual tailormade countermeasures are developed which will also vary according to the season. The method of biofilm cultivation The first step in the research work was to develop a biofilm cultivation facility which is the centrepiece of the project. The general idea was that a beverage (substrate) is transported with the help of a peristaltic pump out of an open storage vessel (pre-enriched with microorganisms from the environment) on to a surface (cultivation surface). The cultivation facility is placed in positions on the filling plant which are of special interest, e.g. in the region of the filling machine. The biofilm is cultivated during running operation using the beverage currently being produced as substrate. The metal plate used for the cultivation surface is chosen e.g. out of stainless steel similar to that in the filling plant, or preferably taken from
the spare parts department of the particular plant. Obviously other materials can also be used especially those on which the biofilm growths have been seen in practice, e.g. coverings made of Plexiglas. In this manner an insufficiently cleansed part of the filling plant is simulated. Construction considerations for the plant envisages that the substrate is fed overt the surface and recycled as illustrates in figure 3. In preliminary trials at the pilot brewery of the VLB, this cultivation method was frequently tested and each time an optically visible biofilm could already be observed after a few hours. Figure 4 shows a biofilm cultivated in this way after 168 hours of growth using beer (pilsner type) as substrate (fig. 4). With this accelerated biofilm cultivation, the prerequisite for a successful execution of the research project was given. However, when the actual cultivation trials were carried out in the filling hall of the beverage producer, doubts arose regarding the applied methodology. The primary objective of the research work was to reproduce as best as possible the “natural“ growth conditions for the biofilms. For this reason, the recycling of the nutrients was no longer considered to be meaningful since it could be assumed that biofilms in the filling plant would not be served with nutrients in this way. Consequently the cultivation method was altered so that the substrate ran from a storage vessel over the cultivation surface and was then discarded. This method, however, was associated with a considerably delayed biofilm growth so that, even after a period of about three weeks, the trials
Brauerei Forum – VLB International September 2013
Figure 3: Schematic plant – with recycled substrate flow
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Research & Development
Figure 4: Biofilm after 168 hours of growth
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could not be completed with a satisfactory visual result. Further modifications had to be made to the cultivation method. It was deliberated that the actual biofilm formation in filling plants was partly supported by “fresh“ substrate, e.g. dripping beverage residues, but was also supplied by pools of stationary liquid which already possess a considerable enrichment of microorganisms. On the basis of this theory, a method was applied which combined the two previous methods of cultivation. Fresh substrate was fed to the surface from a closed storage vessel to simulate the dripping residues and then collected. This recollected substrate was then recycled over the surface to represent a medium heavily enriched with microorganisms (fig. 5). The storage vessel and the collecting receptacle were changed daily. The first series of trials carried out within the framework of the research project took place at the filling line of a brewery. At present, trials are being carried out at a producer of carbonated and alcohol-free drinks. As has already been mentioned, the substrate for the biofilm should be exactly the same as that currently being produced on the plant in question. In normal business practice it is seldom that only one beverage is processed, furthermore filling plans generally vary from week to week. It can therefore be assumed that the compositions of microorganisms as well as the growth
kinetics of the biofilms vary from week to week. However one aim of the research is to obtain reproducible biofilms which represent those of the plant. This necessitates the comparison of several biofilms which have been grown under one and the same set of conditions. For this purpose, a standardised filling plan was set up for the plant to be tested which was based on an analysis of the plans over a period of several weeks. Special attention was not only given to the substrate, which appeared necessary for the biofilm growth, but also to beverages which could potentially inhibit biofilm growth as e.g. Cola (extremely low pH value) or Bitter Lemon (containing quinine). On account of the antibiotic effect of the hops, it is necessary to distinguish between lightly and strongly hopped beers. Meanwhile, using the cultivation method whose development has been described above, biofilms have been reliably grown in the filling plant. Identification of the biofilm microorganisms In order to identify the microorganisms present, the developing biofilm was sampled every 24 hours. The
main challenge by the sampling is being able to remove representative portions of the biofilm whilst avoiding inhibiting or damaging the biofilm in any decisive manner. The most practical option was found to be to take the sample with the help of an inoculating loop from a previously marked position. As a matter of principle, an identification method for the microorganisms should be chosen which matches the usual procedures in the beverage industry and then extend it with specific molecular biological methods. For this reason the focus was initially on classical microbial detection methods. The sample material is plated on full and selective culture media, incubated and thinned out to pure cultures. On account of the selectivity of the culture media, microscopic examinations and other selection criteria (Gram staining, catalase activity) the microorganisms could be roughly to precisely identified. For an exact identification of the microorganisms molecular biological procedures were also applied. However such detailed examinations were restricted to the identification of those microorganisms which were of especial interest due to their frequent occurrence or because of a potential product spoilage character. Starting from the cultivated single cells, a DNA purification was carried out followed by PCR. The DNA sequencing was carried out on a portion of the rRNA gene
Figure 5: Schematic diagram of the currently used biofilm cultivation
Brauerei Forum – VLB International September 2013
Research & Development and the sequences compared to data banks available in the internet (BLAST). The determination of the microorganisms was carried out with friendly support of VLB´s specialised departments the Biological Laboratory and BBSA. Initial results and future prospects In the first part of the research project several trials were carried out both in the pilot brewery as well as in the filling plant of an industrial brewery. The results fortunately permit manifold analysis options, one example of which is given in table 1. The microorganisms are listed which were detected in several trials using molecular biological methods. Furthermore, the percentage number of trials in which a particular microorganism was detected at least once is given (under the heading “Occurrence“). Pilsner beer was used as substrate in all trials (tab. 1). It is conspicuous that especially Acetobacter species were frequently detected. Particularly noticeable are the species Acetobacter cerevisae and Acetobacter lovaniensis which were often found at both locations and can thus be considered as specific for beer using as substrate, while being independent from the location. At the same time there are also marked differences between the compositions. Thus e.g. Acetobacter indonesiensis was detected in 80 % of the pilot brewery biofilms but not once in those of the industrial brewery. In this case one could speak of a strong environmental specificity of the biofilms. These results show that the cultivation method is working as intended since both an environment as well as a substrate specific formation is obtained. The beer spoilage bacteria Lactobacillus casei which was found in 60 % of the biofilms in the pilot brewery must be highlighted. It indicates an environment in which other beer spoilage organisms could also flourish. Not evident from this table but nevertheless noteworthy is the fact that these bacteria were detected at an early stage of the biofilm development. All in all the results gathered so far are already very promising which is also underlined by a comparison of cultivated biofilms with “real“ biofilms of the filling plant, where great similarities in the composition of microorganisms were observed. In order to obtain more information about the substrate and environment specific growth of biofilms, the results are eagerly await-
Tab. 1: Comparison of the microorganisms with frequent occurrence in brewery trials Pilot Brewery Microorganism
Industrial Brewery Occurrence
Microorganism
Both locations Occurrence
Microorganism
Occurence
Acetobacter indonesiensis
80 %
Acetobacter cerevisiae
67 %
Acetobacter cerevisiae
63 %
Acetobacter persicus
Acetobacter lovaniensis
63 % 50 % 50 %
Candida xylopsoci
67 % 67 % 67 % 67 %
Acetobacter Iovaniensis
Lactobacillus casei
80 % 60 % 60 % 60 %
Ewingella americana
40 %
Gluconobacter frateurii
67 %
Gluconobacter frateurii
Pichia anomala
67 % 67 % 67 % 67 % 67 % 67 %
Pseudonoma fragi
40 % 40 % 40 % 40 % 40 % 40 % 40 % 40 % 40 % 40 % 40 %
Pseudonomas maltophilia
40 %
Acetobacter cerevisiae Acetobacter lovaniensis
Gluconobacter oxydans Kluyvera ascorbata Lactobacillus plantarum Lactooccus lactis Pantoea agglomerans Pantoea punctata Paracoccus yeei Pichia menbranifaciens Pichia occidentalis
Acetobacter orientalis Acetobacter persicus
Pichia kluyveri Pichia kudriavzevii Pichia menbranifaciens Saccharomyces cerevisiae Wickerhamomyces anomalus
ed of the trials currently taking place at a plant of a producer of alcohol-free beverages. An application of the cultivation methods after completion of the research are awaited with high anticipation. The aim must be to present the beverage producer with a new and valuable tool to improve his hygiene concept by providing specific information over the individual biofilm system in his filling plant. The research project VF110011 of the VLB Berlin is currently supported by the Project Management Organisation EuroNorm within the program INNOKOMM-Ost (Modules of Preliminary Research) of the Federal Ministry of Economics and Technology (BMWi) following a decision of the German Federal Parliament. We wish to express our thanks to EuroNorm and to BMWi for this financial support. Special thanks must also be given to the ladies Baki, Püschel and Guhl. Literature [1] Beckmann, G. (2010): Biofilme – grenzflächig, grenzwertig, ausgegrenzt. BRAUWELT 28-29, 863–867 [2] Hall-Stoodley, L. et al. (2004): Bacterial Biofilms: From the Natural Environment to Infectious Diseases. NATURE REVIEWS / MICROBIOLOGY 2, 95–108 [3] Timke et al. (2005): Community Stucture and Diversity of Biofilms
Gluconabacter frateurii Pichia membranifaciens
from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries. Applied and Environmental Microbiology, Okt. 2005, 6446– 6452 [4] Szewzyk, U. (2003): Biofilme – die etwas andere Lebensweise. BIOspektrum 3, 253–255 [5] Back, W. (2004): Sekundärkontaminationen im Abfüllbereich, BRAUWELT 16, 686–695 [6] Flemming, H-C., Wingender, J. (2001): Biofilme – die bevorzugte Lebensform der Bakterien. Biologie in unserer Zeit 31, 169–180 [7] Schulte, S., Flemming, H-C. (2006): Ursachen der erhöhten Resistenz von Mikroorganismen in Biofilmen. Chemie Ingenieur Technik, 78 No. 11, 1683–1689 [8] Anger, H.-M. (2008): Aktuelles aus Betriebsrevisionen. Problembereiche und Lösungsansätze in der Brauerei unter Berücksichtigung der Problematik von Biofilmen. 58. Arbeitstagung des Bundes Österreichischer Braumeister und Brauerei techniker 2008. BRAUWELT 49, 1485 Contact Dr. Roland Pahl VLB-Research Institute for Engineering and Packaging (FMV) pahl@vlb-berlin.org Phone +49 (30) 450 80-238 Fax +49 (30) 453 60 69
Brauerei Forum – VLB International September 2013
Dr. Roland Pahl
Jan Fischer
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Research & Development Gushing
Gushing – A complex mosaic. Field reports from audits to secondary gushing Jan Biering, Dr. Deniz Bilge, Dr. Roland Folz, VLB department Brewing & Beverage Science and Applications (BBSA)
For years brewers have been confronted with the recurrent phenomenon of gushing. It occurs at sporadic intervals and has not been fully investigated. It appears as if this problem increases from year to year and that the number of affected breweries becomes larger. Is it an allocatable phenomenon or is it rather the subjective impression of the affected brewers? Is the influence of unfavourable weather conditions the only cause of gushing or are there other distinctive influencing variables? Definition Under gushing one understands the “spontaneous overfoaming of beer when opening a bottle” [1; 2]. Gushing is, in general, related to stabilised or unstabilised microbubbles (0.1 – 50 µm). When transforming from the stabilised to the unstabilised state, their volume increases, they float up in the liquid and cause further CO2release in the beverage [1; 2] (Fig. 1). Gushing is a multifaceted problem [1; 4]. Therefore many of the influencing factors on the gushing tendency can be classified as primary or secondary gushing factors. Primary gushing is related to raw material based problems and influences the gushing potential
of a complete batch whereas secondary gushing affects single bottles of a batch. Secondary gushing is related to technological aspects throughout the entire beer production from brew house to packaging. Since gushing does not come from a single source but synergistically from different influencing factors, the overfoaming can be caused by a mixture of secondary and primary gushing. Gushing can hence be seen as a summation of influences with positive or negative gushing potential [5; 6]. If the total exceeds a certain threshold value, gushing occurs [4]. Due to this fact gushing sometimes appears in single bottles although the beer comes from
Fig. 1: Gushing documentation at VLB
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Brauerei Forum – VLB International September 2013
the same raw materials or batch. It is possible that the gushing potential, which is constituted by malt and certain production conditions, can be triggered by additional factors such as particles or surface roughness which cause the overfoaming of single bottles. There is no universally valid formula for the elimination of an in-plant gushing problem. This complex problem requires a systematic, diversified analysis. In spite of elimination of all obvious gushing promoters the gushing problem can be still present, as the following examples illustrate. Practical examples: Case A In brewery A the initial situation seemed to be fairly obvious. Gushing occurred for only one beer brand with varying intensity from batch to batch. Focus was first put on secondary gushing. To get a more detailed overview of all of the influencing factors, the malt batches were checked using the modified Carlsberg test. However, some malt deliveries reacted with very high overfoaming volumes leading away from the first impression of secondary gushing to a more primary gushing potential. A deeper analysis revealed, that the brewery was relatively “gushing stable“. It was able to stabilise the rather high gushing potential caused by the utilised malt below the critical point for most of the brands. The brewery was unable to minimise the potential for one beer brand only, due to different production parameters and therefore gushing here appeared increased. By analysing the complete production process for this brand the source for gushing could be identified in the filtration. A very coarse kieselguhr filtration in combination
Research & Development with an insufficient trap filtration allowed some particles to pass through to the product (Fig. 2). These caused a release of CO2 and therefore gushing. Case B In brewery B massive gushing could be observed throughout all brands and therefore primary gushing was assumed but all raw materials showed little or no gushing tendencies. An extensive “root cause analysis“ was performed in order to identify possible risks. It seemed quite promising since almost all typical gushing factors, like low calcium content in the wort, relatively short and warm maturation temperatures and very high values for iron and calcium in the kieselguhr, could be identified. Despite consequent elimination of these factors the gushing could be only partially reduced. The actual disturbing variable turned out to be the blending water, which contained particles from the sand and carbon filters (Fig. 3; 4). These ultimately caused the massive gushing throughout all brands in the brewery. With installation of a particle filter the problem could finally be solved. Summary Practical experiences reveal that gushing is a multifaceted problem that can only be met with a multifaceted root cause analysis. Overhasty characterisations into primary and secondary gushing can often not be confirmed by the results of the root cause analysis. To get an overview to the complex gushing phenomenon it is absolutely essential to check each single step of the production process for possible gushing potentials. Finally a holistic overview of all gushing potentials in combination with analyses of the raw materials enables the detection and elimination of the disturbing variables. Reference list 1. CO2-Hydrophobin Structures Acting as Nanobombs in Beer. S. M. Deckers et al.: Brewing Science, 2010 2. New Gushing Mechanism Proposed by Applying Particle Size Analysis and Several Surfactants. M. Christian, V. Ilberg, A. A. Aydin, J. Titze, A. Friess, F. Jacob and H. Parlar: Brewing Science, 2009. 3. Das Phänomen Gushing und rote Körner im Malz (Teil 1). Englmann, Dipl.-Ing. Josef et al. : Brauwelt, 2012. 4. Gushing ein multikausales Problem. Dr.-lng. Martina Gastl et al. : Brauwelt, 2008. 5. Burkert, Beate. Diss. Untersuchungen zu den strukturchemischen Ursachen von Primärem Gushing. 2006.
6. Christian, M. Aktuelle Forschungsentwicklung in der Gushing Analyse (Teil 2). 2011: Brauwelt .
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MUNICH MALT
MELANOIDIN MALT
Fig. 2: Kieselguhr in the bottled beer
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Fig. 4: Sand particles in degassed water
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Brauerei Forum – VLB International September 2013 Photos: oh
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Research & Development Quality Control
Validation of Full Bottle Inspection Machines – Standardisation of real glass splinters Dr. Georg Wenk, VLB Research Institute for Engineering and Packaging (FMV)
Georg Wenk
Glass splinters from the category “needle” (4 to 8 mm and 15 mm) next to a 15 mm standard glassbody
18
Full Bottle Inspection Machines (FBI) are becoming more common in filling lines for alcoholic and non-alcoholic beverages. When placing an order for a new filling line, beverage manufacturers either tend to install a FBI right away or at least keep an empty space in the layout for future installation. The aim is to further increase the already high standards for product safety in filling departments. When filling into glass bottles the greatest risk for the customer’s health are hard and sharp objects – glass splinters. Empty Bottle Inspection Machines (EBI) are used to sort out da maged or dirty bottles and to identify objects inside bottles prior to filling. If an object like a glass splinter finds its way into a bottle after the EBI, it can only be detected by a full bottle inspection machine. As carried out with EBIs the perfor mance of a FBI should be validated after commissioning and of course checked in regular intervals during production. For this purpose the use of test bottles with manufactured standardised glass-bodies is common. The general advantage of this type of object is a good repeatability of detection results and the precise definition of its properties. However, manufactured glass-bodies have two major disadvantages. Naturally, their shape does not resemble the
various shapes of real glass splinters created during a bottle-burst or bottle breakage. Secondly, and more importantly, the more or less symmetrical edges mainly cause total reflection of the light, which makes detection easy with optical systems. The detection rate for manufactured glass-bodies, therefore, does not represent the detection rate for real glass splinters of similar shape and size. Validation procedure The VLB Berlin, in cooperation with leading manufacturers for inspection machines, is currently developing a validation procedure which eliminates these disadvantages and at the same time guarantees a high repeatability of detection results. As well as the VLB validation method for EBIs (Brauerei Forum – VLB International 11/2012, p. 1618), the new VLB validation method for FBIs will allow manufacturers to guarantee practical values according to the requirements and specifications of their customers. The customers on the other hand will be able to validate the guaranteed values during commissioning and to check their FBI during regular intervals of production or for optimisation reasons. The basic concept of the VLB validation method for FBIs is the use of test bott les which contain real glass splinters, created by bottle burst or breakage.
Brauerei Forum – VLB International September 2013
Based on the dimensions of a glasssplinter it is possible to uniquely assign it to one of the four categories: needle, cuboid, plate or pyramid. Furthermore, the splinters can be sub-categorised by the greatest length (L1) of the splinter and its weight. In a comprehensive survey glass splinters from different types of bottles are created, measured, weighed and then categorised. With this information the “typical” glass splinter for each of the four categories and any length L1 can be identified and defined within very close boundaries to guarantee a high repeatability of detection results – a standardisation of real glass splinters. Exemplarily the picture below shows a manufactured standardised glassbody (white), representing a needle with a length L1 of 15 mm. Next to it are standardised real glass needles with L1 ranging from 4 to 8 mm (in 1 mm steps) and also a 15 mm needle (brown). The full validation procedure will also include other objects, e.g. floating plastic, and will be available soon. For further information please do not hesitate to contact us. Contact Dr. Georg Wenk VLB Research Institute for Engineering and Packaging (FMV) wenk@vlb-berlin.org Phone +49 (30) 450 80-258
Research & Development Quality Control
The influence of synthetic hose materials on at-line oxygen measurement Ruslan Hofmann, Patricia Diniz, Roland Folz, all VLB department Brewing & Beverage Science and Applications (BBSA), Katharina Reinhardt, Technische Universität Berlin
Hoses to connect at-line measurement devices are mostly made from synthetic materials. The quality of the hose material may have a significant influence on the measurement result. The effect mainly depends on the parameter that is to be determined. In the case of oxygen, different materials as well as the material thickness and the length of the hose were tested. The results reveal that especially the use of silicon based materials may increase the measured oxygen value by significant amounts. the liquid. Nevertheless, significant differences may occur between an in-line probe and a portable device used atline. The reason is the oxygen uptake between sampling port and measurement device – caused by unsuitable connections and hoses. Methods and Materials During the research projec t (KF 2132316WZ1) hoses made from se veral plastic materials were used to connect a keg filled with degassed water and the portable measurement device (Digox 6.1; Dr. Thiedig GmbH & Co. KG) working with a sample flow of 10 l/h. The plastic materials tested included: • Silicon • Tygon® • Polyethylene (PE) • Polyvinylchloride (PVC) • Polyamide (PA) • Polytetrafluoroethylene (PTFE)
The hoses were tested in different lengths of 1 m, 2 m and 5 m. To simulate different stress situations, the hoses were cleaned according to standard CIP protocols (acidic and caustic cleaning steps), microbiologically contaminated and re-cleaned. Furthermore, the hoses were tested for internal pressure stability (max. 10 bar), stretched with up to 150 N tensile forces as well as compressed with a total mass of 75 kg for 24 h. After each treatment the oxygen measurements were repeated with the hoses. Additionally the hoses were tested for residual microorganisms – after treatment with suspensions of yeast and beer spoilage bacteria. Particle analysis of the rinsing water was carried out after every single treatment to monitor the integrity of the inner surface material.
Oxygen concentration in mg/l
Introduction Oxygen measurement is an important quality control parameter during beverage production, e.g. of juices or fermented drinks. The influences of oxygen on the beverage quality have been and still are widely discussed in the literature. Beer, especially, is very sensitive to oxidation reactions. As a consequence, oxygen uptake should be avoided du ring most steps of the brewing pro cess. To control the oxygen level in beer and its intermediate products, an adequately accurate determination of the oxygen concentration is recommended (<0.1 mg/l with an accuracy of < 0.005 mg/l). The measurement can be performed in-line or, more flexibly, at-line. Nowadays, different manufacturers provide portable oxygen meters that measure with a suitable accuracy at the respective levels of oxygen in
Time in min Stahl
PVC
Tygon
PE
PA
Test 1
Test 2
Brauerei Forum – VLB International September 2013
Fig. 1: Comparison of different hose materials with regard to the measured oxygen concentration
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Research & Development
Fig. 3: Measured oxygen values for an untreated PVC hose, after CIP treatment, after microbial contamination and disinfection, and after mechanical stress 0,30
Oxygen concentration in mg/l
0,25 0,20 0,15 0,10 0,05 0,00
00:30 03:00 05:30 08:00
Time in min unbenutzt
CIP
n licatio b u P New
MIBI
150 N 75 kg
0,30
0,25
Oxygen concentration in mg/l
Results and Discussion Since precise oxygen determination was the main focus of the project, this summarising article will focus on the results of the oxygen measurements. Different hose materials were compared with a less flexible, helically convoluted, stainless steel hose. Already during the first test runs the silicon hoses proved to be unsuitable for oxygen measurement at low concentrations. The results of one of the test runs are shown in Figure 1. The lowest values were measured for a non-flexible stainless steel construction. The rate of decrease in oxygen concentration was slower and the final minimum value higher when PA or PTFE (not shown in Figure 1) were used. Less optimal results were measured for PVC and PE. Tygon® showed highest values in the test runs. The oxygen concentrations measured were further increased for the rapid connection systems tested (Test 1 and Test 2; used with PTFE hoses). The influence of hose length is demon-
0,20
0,15
0,10
0,05
Time in min 0,00 00:30
03:00
05:30
08:00
PVC 1 m PVC 2 m PVC 5 m Fig. 2: Influence of hose length on measured oxygen value (hose material: PVC) strated in Figure 2. As the results from the PVC hose show, the longer hoses lead to significantly higher oxygen values measured. Even after 10 minutes steady flow the 2 m hose shows an approx. 50 % higher oxygen value and the 5 m hose a 100 % higher value. The different chemical and mechanical treatments led to increasing oxygen values for the plastic materials tested. As an example the results of the PVC hose are shown (Fig. 3). Especially the mechanical stress increased the measured oxygen values. The results show that the oxygen-free liquid has to displace the air in the hose. Additionally, oxygen gets desorbed from the hose wall. The content of oxygen in the hose wall depends on the material. The length and width of
the hose are also important. The larger the inner surface area is, the more oxygen can be desorbed. Chemical and mechanical stresses affect the surface structure as well as the integrity of the hose. As a result the oxygen values measured may increase with use and ageing of the plastic materials. Acknowledgement The research project was funded by the ZIM programme (Central innovation programme for small and medium-sized businesses / Zentrales Innovationsprogramm Mittelstand; KF 2132316WZ1). The VLB Berlin additionally wishes to thank their project partners Flexxibl GmbH, Braunschweig, and Dr. Thiedig GmbH & Co. KG, Berlin, for their support.
Processing of various adjuncts in beer production Raw grain adjuncts – Sugars and sugar syrups – Malt substitutes Gerolf Annemüller / Hans-J. Manger 1st English Edition, September 2013, 164 pages, hardcover, 69 € ISBN 978-3-921690-74-1 Contant: Adjuncts (malt substitutes) / Use of enzymes and other additives for processing adjuncts / Technology and technique of preparation, storage, and crushing of the adjuncts / Mashing procedures and the processing of adjuncts to obtain worts for beer production / Special features regarding the use of barley adjuncts for beer production
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www.vlb-berlin.org/en/publications
Brauerei Forum – VLB International September 2013
Research & Development Cleaning & Disinfection
An innovative colour-changing gel for cleaning validation Alexander Würtz, Tim Kreißler, Christopher Nüter and Dr. Roland Folz, VLB department for Brewing & Beverage and Applications (BBSA)
ZIM (Central Innovation Programme for medium-sized businesses) funded project at the VLB led to the development of a newly formulated cleaning validation aid. The assurance of proper cleaning procedures is simplified by an easy and dependable verification method. In every food processing industry plant efficient hygienic production should be mandatory pre-condition. Especially beverage and milk production always bear special risks of microbiological contamination. For automatic mechanical cleaning, disinfecting and rinsing processes plants are normally equipped with CIP (cleaning in place) mechanisms. Additionally all external areas and microbiological weak areas which are difficult to reach are manually cleaned by the use of cleaning foams (open point cleaning, OPC). Due to its superior surface adhesion, good rinsing properties and surface active chemistry cleaning foams are state of the art in applicable tenside formulations. The required foam concentrations are often controlled by a central processing unit or they are determined once by a manual general cleaning certification. For the applicant at the machine there is normally no possible way to decide if the given foam is sufficient in its cleaning ability or if a residual organic contamination remains. In frame of a project funded by the German “Zentrale Initiative Mittelstand” (ZIM) of the Federal Ministry of Economics and Technology (BMWi) the VLB Berlin together with its partners Thonhauser GmbH and Mathes Schankanlagenhygiene GmbH we have developed and tested a new cleaning validation gel which is able to close this gap. The aim of the pro duct development within the project
is to give a valuable tool to the applicant in order to check the appropriate cleaning status as well as to identify “hot spots” or at least weak points of the external cleaning regime of continuous diffuse contaminations. The technology behind the colour changing effect is based on the chemistry of potassium permanganate and persulfate. Through its high oxidation potential it reacts instantly with residual organic contaminations, by this the gel changes from pink to a greenish colour according to its redox status. This colour changing technique was first introduced in products for the assessment of pipe cleaning processes, with its help the complete cleaning of food processing pipes can be evaluated. Gels offer new application perspectives By the surface adhesive abilities of the employed gel this technique could be extended to surface cleaning validation and the exact location of contamination can easily be detected. The base of the gel formulation is a conventional aquatic solution of phyllosilicates. With this gelling carrier some elemental requirements could be implemented: The product is of good solubility in water and can easily been washed away after performing the validation work; no additional organic load is brought onto the machine. The evaluation of the product`s properties were mainly done
Level of Detection
Glucose
1 µg/cm2
Protein (Bovine Serum Albumin)
5 µg/cm2
Saccaromyces cerevisae
>104 cells/cm2
Bacillus megaterium
>105 cells/cm2
Bacillus subtilis spores
n/d
Tab. 1: Level of detection for different residual simulants
at the VLB – BBSA Department. Diff e re nt te s tin g co nt a m i n a t i o ns were developed and numerous cleaning recipes were applied and compared. Simula ting sugar and low molecular weight carbohydrates we applied a glucose solution, whereas for proteinous co nt a m i n a t i o ns we used a solution of bovine serum albumin. Different suspensions of microorganisms (S. cerevisae, B. subtilis spores, B. megaterium) were used to quantitate the limit of detection for the different contaminations. It was determined to 1 µg/cm2 for glucose and 5 µg/cm2 for protein. These concentrations show the sensitivity of the method for solid residues of contaminations. The limit of detection for microbiological contaminations was measured with about >104 yeast cells per cm2 and >105 bacteria cells per cm2. Bacterial spores were only detectable in higher concentrations (Tab. 1). In order to gain experimental practice, we tested the gel in two cleaning validation attempts in a small-to-mediumsize and a large size German brewery. As results we identified the following aspects to be of special interest. ● Generally supporting structures and standing columns show tendencies of accumulation of residual organic contaminations. On different parts of the structure inside a filling unit we could show the presence of re-
Brauerei Forum – VLB International September 2013
Fig. 1: Although no direct product contact was intended residual dirt particles (green) could be detected on this supporting structure
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Research & Development
Fig. 2: Cable connections and hose tubing inside a CIP cleaned area always bear the possibility of biofilm development and dirt accumulation (contaminated area coloured in green)
Alexander Würtz
sidual dirt particles, although no direct product contact existed (fig. 1). ● Baffle plates which act as a bottlebreak protection in the filler region where bottles are evacuated are usually under mechanic stress. The developing surface damage from bottle-breakage, provide an ideal basis for dirt and microbiological contaminations to settle. These with high kinetic energy distributed particles partly absorb very rigid to the surface and can hardly be removed mechanically. ● Any kind of hose or cable connection inside the housing of a CIP cleaned machine usually increases the possible areas of dirt accumulation. In our cleaning validations we could identify a number of incorrect connections which enable room for improvement. In some cases we directly could relate some colour changing hot spots to biofilm growth (fig. 2). This structures should be controlled in a restrict regime to avoid further biofilm build-up. ● Conveyor belts often enclose a housing which supports the belt. Inside this housing and directly underneath the transportation devices often areas can be found, where continuously water drops reach the supporting plates. Since these areas are destined for biofilm development and accumulation of dirt particles we found a number of positive colour changing reactions in this regions (fig. 3).
colour changing mechanism provides a clear and visible decision mechanism if residual dirt is present or not. After finishing the validation work, a complete and easy removal of the gel can be done by water rinsing. Yet a complete dry out of the gel has to be avoided since this decreases the rinseoff ability. Also in frame of this project the development of a cleaning foam with a similar colour changing technology was undertaken. Although the first
Contact Dr. Alexander Würtz VLB Berlin Department für Brewing and Beverage Science & Applications (BBSA) wuertz@vlb-berlin.org Phone +49 (30) 450 80-161 Fax +49 (30) 450 60-69
Fig. 3: A clear colour changing reaction is visible on this conveyor belt, indicating an organic contamination
In summary the developed validation gel proved its ability for cleaning assessment in place. With its appropriate spraying abilities the gel is able to reach even areas with obstacles, the
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experiments showed a promising behaviour, the main problem of a rapid drainage of the foam could yet not be overcome. It was not easily possible to detect the exact area of contamination from where the colour changing oxidation reaction was initiated. For the validation process it is much more helpful to have an indicator sticking right at the place of contamination. We therefore concentrated the product development on the gel formulation for its superior properties concerning cleaning validation. As a result of this project and with the knowledge gained VLB will soon offer this technology as a cleaning validation possibility to its members and interested breweries. The plant will be intensively inspected and by using the introduced gel technology and other methods residual contaminations will be identified. This gives the brewery the chance to change the OPC regime or introduce other effective procedures to overcome otherwise unvisible, yet existing cleaning problems.
Brauerei Forum – VLB International September 2013
Training & Events International Training
Services for the brewers of the CIS countries in Russian The beer market in Russia and the CIS (Commonwealth of Independent States) is still prosperous, but changing. So VLB Berlin has adapted their services for the brewers of the Russian speaking countries. The brewers’ course in Russian used to be mainly attended by staff members of the big brewery groups. On the one hand, the governmental alcohol policy has recently hit the Global Players with restrictions and, on the other hand, the craft and micro-brewing movement has reached the CIS making it time for the VLB to develop new successful programmes. (WiK) Russia still holds 4th place in beer production worldwide, after China, USA and Brazil. The technical journal “Beer Business” (Pivnoe Delo) lists 561 beer producers operating in Russia for 2011. Among them were 40 large producers, 76 medium scale regional breweries, 263 mini/microbreweries and 182 restaurant breweries. More than 10 years ago the VLB Berlin first offered the, now annual, Russian Brewers Course for staff members of the large brewing groups in Russia and the CIS Countries. This former 10, now 8 week training course is targeted at employees from production, filling and quality control in the brewing industry. General technical knowledge and the basics of beer production and filling are required. The course provides practical skills at a level which are essential for successful work in a modern brewery. The course covers 7
weeks of 38 hours of lectures and laboratory practice. It provides knowledge with a strong practical relevance. The share of laboratory work is about 40 %. One additional week is planned for the excursion and the final examinations. While the market of the CIS has been changing, more and more attendees of the VLB course were either staff members or owners of small scale breweries or entrepreneurs who are planning a start-up in the brewing sector. For this target group VLB Berlin recently offers special seminars and training courses in Russia as well as in Berlin, Germany, such as the Russian MicroBrew Symposium or the Russian Micro Brewers Course, which will be held for the first time in 2014. In addition there are still tailor-made in-house training courses or plant reviews available for all sizes of companies.
9th VLB Seminar for the Brewing Industry in Russia
VLB Russian Micro Brewers Course 2014
3-day Symposium for managers from production, filling and quality assurance of breweries and soft drink producers in Russian-speaking countries. Moscow, Russia. Language: German/Russian. 25.11. – 27.11.2013
4-week praxis-oriented training course for craft and microbrewers in Russian. Berlin, Germany. 3.2. – 28.2.2014
3 VLB Russian MicroBrew Symposium
8-week training course for brewers in Russian. The course is targeted at employees from production, filling and quality control of breweries. The course provides practical skills on an entry level which are essential for successful work in a modern brewery. Berlin, Germany. 12.1. – 6.3.2015
rd
2-day seminar for craft and microbrewers in Russia and CIS countries. Each day of the MicroBrew Session will be completed by a technical visit to one of the breweries located in Moscow. Language: German/Russian. 25.11. – 26.11.2013 Contact (Russian): Anna Heydorn, heydorn@vlb-berlin.org
VLB Russian Brewers Course 2015
All lessons are translated into Russian, German skills are not necessary. Ludmila Linke, linke@vlb-berlin.org; www.vlb-berlin.org/rus
Brauerei Forum – VLB International September 2013
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Training & Events International Training
VLB Berlin bid farewell to its Certified Brewmaster Course 2013 On the 28th June after six months of intensive learning, 38 students from 17 different countries were awarded their VLB Diploma as Certified Brewmasters. This diploma is not only recognized internationally as an important certificate of proficiency for professional brewers but it is also frequently used by the recipient as a springboard for advancing their career in the brewing industry. For this reason, breweries of all sizes have valued this type of advanced training in English for around 13 years.
1. Oleg Malahov
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(dp) “Anyone who wants to brew beer professionally is in good hands at the VLB”, enthuses Kirsten Phillips from Seattle, USA. One can see her delight on receiving her diploma as Certified Brewmaster. It is just the same for all the other graduates who are overjoyed at their achievement and relish their success. They have been working up to this day since the beginning of January. Divided into two classes, they have carried out an intensive course of theo retical and practical studies often involving 10–12 hours a day and finalized by a series of written and practical examinations. “It was very demanding but it was well worth it”, said Kirsten Phillips who has worked in the Odin Brewing Company in Seatle. “Here at the VLB, I have learnt the basics of brewing. Now I can build my own.” As usual, the Certified Brewmaster Course covered the whole spectrum of beer production divided into three thematic blocks. The syllabus thus included the processing of the raw materials, the individual steps of the brewing process as well as quality control. The latest knowledge was also communicated during practical work in the laboratory. The lecturers presented the methods of chemicaltechnical analysis and explained the fundamentals of microbiology. Frequent practical brewing sessions were held in the VLB’s pilot brewery. In addition the students practiced samp ling techniques for microbiological analysis and also worked in the hop garden. The programme was rounded off with guest lecturers from the industry, hands-on experience with pro cess control systems and lectures on
business management and logistics. Further areas of emphasis covered were the running of a microbrewery and dispensing techniques. In view of the closely packed curri culum, the participants had not only much to learn but also had to undergo frequent written tests to document their level of knowledge. However the largest hurdle came in the form of the final exams. Only those who successfully passed this hurdle were awarded the diploma “VLB Certified Brewmaster”. Since the course is designed for professional brewers, the students must also verify that they have had 3 months of work experience in a brewery. This is not generally a problem for the most participants since they had been sent to Berlin from the breweries where they work.
Brauerei Forum – VLB International September 2013
International participants This year the 38 graduates of the Certified Brewmaster Course had travelled to the VLB on the Seestrasse from 17 countries and four continents. Seven travelled from Brazil, five from the USA and four from Spain. Three each flew in from Canada, South Korea and Japan. The remainder came from Turkey, Columbia, Indonesia, Ruanda, Belarus, Venezuela, Angola, Singapore, Great Britain, Latvia and Liberia. This demonstrates once again that professional brewing experts are required everywhere. Throughout the world, breweries of all sizes require qualified staff in order to satisfy the increasing demands for beer. Even though beer consumption is stagnating or even decreasing in individual regional or national markets, the global growth
Training & Events
VLB Certified Brewmaster Course 2014 and 2015 Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the knowledge necessary for the technical management of a brewery. In addition the participants attend VLB‘s International Brewing and Engineering Convention and join an excursion with technical visits to modern breweries, malt houses and companies of the allied industry. All lectures are given in English. Course 2014 is fully booked – enrolment has started for Course 2015 The ”Certified Brewmaster Course 2015“ takes place from 12th January to 26th June 2015 at VLB Berlin Contact: VLB Berlin Ms. Heike Flohr, phone +49 30 450 80-267, fax +4930 450 80-187 brewmaster@vlb-berlin.org www.vlb-berlin.org/training
is enormous. On top of which is the current trend to microbreweries and craft breweries. They are springing up all over the place which would have been unimaginable only a few years ago. During the presentation of the VLB Certified Brewmaster diplomas and with this in mind, Dr. Josef Fontaine, the Managing Director of the VLB Berlin, emphasized that, “With this qualification many opportunities are open to you. In many countries brewing experts are often desperately sought after. For this reason we are delighted that we have been able to help you to progress in your careers.” At the same time Dr Fontaine thanked all participants for their great enthu siasm and for their high level of motivation. The latter had significantly contributed to the success of the course. He recommended that the graduates maintain their contact with the VLB: “We remain at your disposal for any
questions you may have regarding brewing technology.” Spring Conference and excursions As in previous years, the two excursions undertaken as part of the Certified Brewmaster Course were special experiences. The first highlight was the attendance of the 100th VLB Brewing and Engineering Congress in March 2013 in Bitburg. The industry’s international meeting impressed with its top class lectures, interesting trade exhibitions and attractive supporting programme. These included in particular the guided tours of the Bitburger Brewery and the Gerolsteiner Brunnens (Mineral water). Both companies opened their doors to show the international guests the business operations of large enterprises. The second excursion was lengthier. In June, after all exams were finished, the students visited several brewing and beverage
companies as well as their suppliers. The four day programme included visits to the following companies: • GlobalMalt/Tivoli Malz, Hamburg • Flensburger Brauerei Emil Petersen • Krones, Flensburg • Carlsberg Deutschland/HolstenBrauerei, Hamburg • Privatbrauerei Ernst Barre, Lübbecke • Bühler, Braunschweig • KWS, Bergen-Wohlde (Plant bree ders) • Hasseröder Brauerei (InBev), Wernigerode The brewing experts were well received everywhere leading to inte resting meetings and lively discussions. The next Certified Brewmaster Course is scheduled from 13th January to 27th June 2014. This course is fully booked. Enrolment has started for 2015.
38 Brewing experts from 17 countries and four continents together with the lecturers and staff of the VLB Berlin: The German art of brewing is an international classic Brauerei Forum – VLB International September 2013
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Training & Events
VLB Certified Brewmaster Course – Graduates 2013
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Matheus Aredes (Brazil)
Dan Baker (USA)
Blayne Caron (Canada)
Vinicius Carpentieri (Brazil)
Elisabet Casas Romero (Spain)
Ha-jong Choi (South Korea)
Eugene Curtin (USA)
Noyan G. Develioğlu (Turkey)
Miguel Diazgranados (Colombia)
Leandro Edgar Emmel (Brazil)
Pedro Ángel García Cantera (Spain)
Thiago Menuzzo Graupner Tristão (Brazil)
Brauerei Forum – VLB International September 2013
Training & Events
VLB Certified Brewmaster Course – Graduates 2013
Jonathan Harris (Canada)
Ian Hummel (USA)
Daniel Ilham (Indonesien)
Patrice Karorero (Ruanda)
Jong-hwan Kim (South Korea)
Manjeh Kim (South Korea)
Katzutaka Kusaka (Japan)
Oleg Malahov (Belarus)
Miguel Martínez Suarez (Colombia)
Motohiro Miura (Japan)
Leonardo Roberto A. Penna (Brazil)
Francisco A. Pérez Silva (Venezuela)
Brauerei Forum – VLB International September 2013
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Training & Events
VLB Certified Brewmaster Course – Graduates 2013
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Kirsten Phillips (USA)
Zacarias Romão (Angola)
Laura Rubio Chavarria (Spain)
Keitaro Sakurai (Japan)
Rodrigo Sanches da Silva (Brazil)
Antonio E. Santos Melo (Brazil)
Gregg Speirs (Singapore)
Darryl Tucker (Canada)
Ross Turner (Great Britain)
Eriks Velcers-Jonitis (Latvia)
Sean Williams (USA)
Prince Shafia Wilson Jr. (Liberia)
Brauerei Forum – VLB International September 2013
Training & Events
VLB activities at int. conferences and trade fairs 2013
More than 400 participants from 32 countries met at the 99th VLB Brewing and Engineering Conference in March 2013 in Bitburg, Germany
VLB MicroBrew Symposium in May in Russia: Technical visit to the malting plant of Soufflet in St. Petersburg
Having a beer with graduates of our Certified Brewmaster Course in South America at the Brasil Brau in São Paulo, June 2013
Meeting at the VLB stand at the Craft Brewers Conference in April 2013 in Washington D.C., USA
About 240 brewing experts mainly from South and Central America and Europe met at the 4th VLB Iberoamerican Symposium “Brewing and Filling Technology” in August 2013 in Buenos Aires, Argentina
Hop Workshop at the Annual Meeting of the American Society of Brewing Chemists (ASBC) in Tucson, Arizona, USA, in Mai 2013
Brauerei Forum – VLB International September 2013
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Imprint
VLB Berlin – Contacts
Brauerei Forum Technical periodical for breweries, malthouses, the beverage industry and their partners
VLB institutes and departments
Information service of VLB Berlin www.brauerei-forum.de
Managing Director
ISSN 0179–2466 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Wiebke Künnemann (WiK) kuennemann@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Wolfgang Kunze (WK), Dr. sc. techn. Hans-J. Manger
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Research Institute for Raw Materials (FIR)
Dipl.-Kauffrau (FH) Manuela Hauffe
Prof. Dr. Frank Rath
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+ 49 (30) 450 80-154 rath@vlb-berlin.org www.vlb-berlin.org/fir
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Department for Brewing and Beverage Science & Applications (BBSA)
Dr.-Ing. Roland Pahl
Dr.-Ing. Roland Folz
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Research Institute for Special Analysis (also TU Faculty for Bioanalytics)
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+ 49 (30) 450 80-294 ahrens@vlb-berlin.org www.vlb-berlin.org/fiwat
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+ 49 (30) 450 80-154 brewmaster@vlb-berlin.org www.vlb-berlin.org
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BrauereiForum Forum – VLB International September 2013 Brauerei
Analytical services for beer, wort, ready-todrink mixtures and non-alcoholic beverages Central Laboratory Dr. rer. nat. Diedrich Harms + 49 (30) 450 80-233 harms@vlb-berlin.org www.vlb-berlin.org/labor
Our Central Laboratory and Biological Laboratory offer all kinds of analytical services for the brewing, malting, beverage and distilling industry:
Beer / wort / intermediate products Ingredients, head retention, dissolved gases, phenols, non-biological stability, gushing, etc.
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spirits Testing Laboratory for Packaging Dipl.-Ing. Ingrid Weber + 49 (30) 450 80-242 weber@vlb-berlin.org www.vlb-berlin.org/vp
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Ingredients, alcohol content, caffeine, carbohydrates, sugars, vitamins, isotonie, organic acids, nutrient declaration, etc.
Special analysis Gas chromatography (GC), high pressure liquid chromatography (HPLC), atom absorption spectroscopy (AAS), inductively coupled plasma mass spectrometry (ICP-MS), mass spectroscopy for trace and residue analyses (heavy metals, NDMA, mycotoxins), enzymatic analysis, isotonic measurement with osmometer, ion chromatography, particle measurement, fingerprint analytics (ion pattern, aroma profile, aging compounds), isotope-ratio mass spectrometry (IRMS), etc.
Analytical services
Proof of authenticity / evaluation of analytical applications , equipment and instruments
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Our next international edition will be published in Mai 2014
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VLB int. Events 2013/2014
100th VLB October Convention 2013 International convention for the brewing industry, including 41 International Malting Barley Seminar. 28/29 October 2013, Berlin, Germany Language: German / English Workshop ”Applied Microbiology“ 4 to 9 November 2013, Berlin, Language: English Seminar ”Brewing in a Nutshell“ 22 to 23 November 2013, Berlin, Language: English 9th VLB Seminar for the Brewing and Beverage Industry in Russia 2013 / Russian MicroBrew Symposium 3-day seminar, Moscow, Russia. 25 to 27 November 2013, Language: English / Russian / German Workshop ”Water, Packaging & Utilities” 16 to 18 December 2013, Dubai, Language: English Certified Brewmaster Course 2014 Comprehensive training course for prospective brewing professionals, 13 January to 27 June 2014, Berlin, Germany Russian Microbrewing Course 2014 4-week training course for pub and craft brewers in Russian, 3 to 28 February 20014, Berlin, Germany
5th Ibero-American Symposium Brewing and Filling Technology September 2014, Spain Language: Spanish / English Craft Brewing in Practice 2014 Practical training course for pub- and micro- brewers, 1 to 12 September 2014, Berlin, Germany Language: English 101st VLB October Convention 2014 October 2014, Berlin, Germany Language: German / English 3rd International Brewing Conference Beijing 10 to 12 October 2014, Beijing, China, Language: English / Chinese 3rd European MicroBrew Symposium 10 November 2014, Nuremberg, Germany Language: English Certified Brewmaster Course 2015 Comprehensive training course for prospective brewing professionals, 12 January to 26 June 2015, Berlin, Germany
www.vlb-berlin.org/events
Subject to change
VLB Congresses/Seminars
101st International Brewing- and Engineering Congress International congress for the brewing and malting industry and their suppliers, 10 to 12 March 2014, Donaueschingen, Germany. Language: German / English