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BrauereiForum Published by

Versuchs- und Lehranstalt für Brauerei in Berlin

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

International VLB Edition | 12 November 2012 | ISSN 0179-2466

New Developments on VLB

News from Research & Development

VLB Event Schedule 2013

International Training Courses – Graduates 2012

Special Edition:VLB International – Review 2012

www.barthhaasgroup.com

The Barth-Haas Group is the global market leader in all products and services derived from hops. As a successful family-run company, we have been developing innovative hop-based products to meet brewers’ needs for over 100 years. We are setting new standards in hop-based applications. Our customers benefi t from our reliable partnership, extensive technical know-how and comprehensive service. We are the Barth-Haas Group and Hops are our World!

Tradition meets Innovation

Markets, Trends and Technology

www.vlb-berlin.org/microbrew

Versuchs- und Lehranstalt fuer Brauerei in Berlin (VLB) Seestrasse 13, 13353 Berlin, Germany Phone: +49.30.45080.213 Fax: +49.30.45080.210 brewmaster@vlb-berlin.org

2nd European MicroBrew Symposium –

2-day symposium for craft and micro brewers from European countries

16/17 September 2013, Nürnberg, Germany

In cooperation with

Trends and developments in the market for craft and micro breweries in Europe Equipment and hardware for pub and microbrewers Technology, quality issues and product development Success stories from the microbrewing practice Optional: Visit to drinktec in Munich

Check our website for updates!

33Brauerei Forum – VLB International 2012 3 redaktion@brauerei-forum.de

Content

After 6 months of intensive training, 49 successful graduates of VLB‘s Certified Brew master Course 2012 were bid farewell on Friday, 22 June. This year’s VLB Certi-fied Brewmaster Course was attended by students from 13 nations

Faultless containers are the condition for marketable beverages. However, how precise are empty bottles inspec-tors actually? A research project of VLB Berlin could answer this question

With the use of special yeasts it is possible to produce beers and wines which are more agreeable to the stomach than was previously the case. This is the result of the special research project of VLB Berlin

A year has passed – the new VLB training centre is still in the planning stage. The start of the shell construction work is cur-rently scheduled for March 2013. The new building will accommodate about 6,000 m² floor space

VLB Berlin Inside4 The new VLB training centre – Status update

5 New international VLB members

6 VLB Berlin and CNRIFFI Beijing, China reconfirm close cooperation / New Head of Finance at VLB / Good bye Mike Burbidge !

Research & Development

7 Measuring stencil checks filling capacity in bottles

8 Making fermented beverages more agreeable to the stomach

9 Optimisation possibilities for non-alcoholic beers: Present state of technology and future prospects

12 Combined recovery of energy and hop aroma during hop drying

14 News from VLB’s pilot brewery

16 Empty Bottle Inspectors: Identification of optimisation potential

Training & Events19 VLB Courses in Germany

20 VLB Berlin bids farewell to its Certified Brewmasters 2012

25 Pop in at VLB booths all around the world!

26 VLB degrees: Great assets in the Commonwealth of Independent States (CIS)

27 Meet VLB‘s experts at trade fairs and conferences!

28 International VLB conventions 2012

30 VLB institutes and departments – contacts

32 VLB International Events 2013

Dear friends and alumni of VLB Berlin!

Every year we publish an English edition of VLB’s monthly trade journal Brauerei Forum. The idea is to reach the steadily increasing group of international customers, members and alumni of VLB Berlin who do not speak German.

Our international edition is focused on the activities of VLB Berlin during the year 2012 with special relevance to its international clientele. You will find news about VLB as well as reports about selected topics from research and deve lopment. This volume also covers our international conventions and seminars. Additionally we report on the VLB Certi fied Brewmaster Course 2012 and our Russian Brewers Course. A list of contact persons as well as an event schedule for 2013 complete this issue. Enjoy and feel free to contact us at redaktion@brauerei-forum.de!

With best regards, your team from the Brauerei Forum

Olaf Hendel Wiebke Künnemann Dieter Prokein (Editor-in-Chief) (Editor) (Editor)

4 Brauerei Forum – VLB International 2012

eVLB inside

Design of the new VLB training centre: View from southwest

The new VLB training centre – Status updateA year has passed – the new VLB training centre is still in the planning stage. Meanwhile the demolition work

on the construction site is nearly finished. The start of the shell construction work is currently scheduled for

March 2013. The new building will accommodate about 6,000 m² floor space of facilities such as major parts of

the VLB pilot plants, laboratories and seminar rooms.

(oh) As reported in our international editions during recent years, VLB Ber-lin received a funding commitment of 26.6 mio € for a new facility for training and education. The new building will have about 5,600 m² of floor space for facilities such as major parts of the VLB pilot plants, laboratories and seminar rooms.The project is financed jointly from lo-cal, federal and European funds. The new building will be located at the rear of the property at Seestrasse 13 and merge with the existing institutes and departments. In addition to its core activities in the brewing and malting sector the new facility is a precondi-tion for the future extension of the VLB services into the fields of bever-age technology and biotechnology.The preliminary planning was submit-ted to the local financial authorities for approval by the end of 2011. Before the approval had been granted, a serious overrun of the budget was predicted. Subsequently, several proposals for

cost cutting were discussed and inte-grated into the planning. Eventually a compromise was reached that, on the one hand, several cost-saving meas-ures should be scheduled and, on the other hand, the budget for the project would be extended by the authorities to 29,6 mio €.The new training centre consists of 6 floors. The basement floor will host the VLB pilot brewery and the pilot malting plant as well as the techni-cal utilities. On the ground floor a conference hall, seminar rooms and training laboratories will be located. On the 4 upper floors further labora-tories, seminar rooms and offices are planned. In August 2012 the revised plans were submitted to the local au-thorities with the application for the building permit.During the planning stage, the nec-essary demolition work on the VLB premises continued. In July 2012 the demolition of the disused distillery with its surrounding buildings was

completed. In the context of this work, the discovery of ammunition from World War II caused some alarm, but turned out to be quite harmless. After the disposal of huge amounts of construction waste, the area is now prepared for the new building. Based on the schedule in October 2012, the start of the construction work for the building foundations is expected after the end of the winter in March 2013. Depending on external influences (e.g. winter conditions) the ultimate completion and commission-ing of the facility is expected for 2015.With the new training facility VLB will sustainably retain its top position as one of the leading institutes world-wide for the brewing and beverage industries.

(photo above)Greetings from

the dark past: During the con-

struction work Soviet ammuni-tion from WWII

was found on the premises of the

(photo right)Computer visu-alisation of the

new VLB training centre with the

new building on the right and the

old Brewhouse of the Hochschul

Brewery in the background

Photo: oh

5Brauerei Forum – VLB International 2012

VLB inside

New international VLB membersIn 2012 again four renowned breweries and some companies from the supply side have joined the VLB

network through a membership.®

Specialty MaltingCompany

since 1879Bamberg - Germany

For more information contact :e-mail: info@weyermann.de

www.weyermann.de

ABBEY MALT®

BOHEMIAN PILSNER MALT

FLOOR-MALTED BOHEMIAN PILSNER MALT

PILSNER MALT VIENNA MALT

MUNICH MALT SMOKED MALT

PALE ALE MALT

MELANOIDIN MALT

ACIDULATED MALT

CARAMEL WHEAT MALT

CHOCOLATE SPELT MALT

RYE MALT:ROASTED - CARAMELIZED

WHEAT MALT:PALE - DARK - ROASTED

Our brew and specialmalts are also available incertified organic quality!

All-Natural LiquidMalt Color

SINAMAR® andcertified organic SINAMAR®

...gives your beer special tasteand color, without burnt flavor !

Meet Sabine and Thomas Weyermannat the „BRAU Beviale“ in Nuremberg,

November 13 -15, 2012hall 1, booth # 403 and 405,and join the Weyermann®

Bavarian Party in Bamberg,November 17, 2012, 4:00 p.m. !

Malt Extract:BAVARIAN PILSNER

BAVARIAN HEFEWEIZENMUNICH AMBER VIENNA RED

BAVARIAN DUNKELBAVARIAN MAIBOCK

BAMBERG RAUCHMUNICH OCTOBER BEER

Caramelized Malt :

(roasted malt from dehusked barley, gives the beer a smooth taste without burnt flavor)

CARAPILS® CARAHELL®

CARAMUNICH® CARARYE®

CARARED® CARAAROMA®

CARAAMBER® CARAWHEAT®

CARABOHEMIAN® CARABELGE®

CARAFA® CARAFA® SPEZIAL

CARAPILS®, CARAHELL®, CARAMUNICH®, CARARYE®, CARARED®,CARAAROMA®, CARAAMBER®, CARAWHEAT®, CARABOHEMIAN®,CARABELGE®, CARAFA® and SINAMAR® are registered trademarks

for Weyermann® Specialty Malting Company, Bamberg

Companies from the supply industry which joined VLB in 2012

DiageoDiageo is the world‘s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. Diageo’s collection of beer brands includes the only global stout brand – Guin-ness. The company produces several other well-known beers including the famous Jamaican lager Red Stripe, Kenya‘s national beer brand Tusker, and Ireland‘s Kilkenny red ales. Other African beer brands include Bell, Ser-engeti, Senator Keg, and Harp lager.

Carlsberg Research CentreThe Carlsberg Research Centre em-ploys around 150 people working in a wide range of natural sciences to create and exploit new opportunities within the brewing, biotechnology and biomedical sectors. It has three main departments: The Carlsberg Labora-tory (research into biotechnological production processes and biomedi-cal sciences), the Carlsberg Research Laboratory (genetic, microbiological and biotechnological research into new methods of breeding barley and yeast). The third part is the Business Development (commercialisation of the research, setting up partnerships, developing business plans, obtaining funding and selling services externally).

ErdingerOne of the world‘s largest wheat beer breweries produces its beer according to traditional recipes, but using state-of-the-art technology. The beginnings

Handing over the certificate of membership in Berlin (f.r.): Josef Fontaine, Manag-ing Director VLB, Christian von der Heide, Manufac-turing Excellence and Technical Di-rector Global Beer & Supply Chain Africa, Diageo, and Roland Folz, Head of VLB’s Department for Brewing & Bever-age Science and Applications

of Erdinger Weissbräu date back to 1886. In 1965 Werner Brom bach, the current Managing Director, entered the business. Today, Erdinger Weissbier stands for wheat beer enjoyment and the Bavarian brewing tradition. The traditional brewery has established itself as a national and international market leader for wheat beer.

Lotte Chilsung BeverageLotte Chilsung Beverage Co., Ltd. (Lotte) is a producer of various alco-holic and non-alcoholic beverages. The company’s product portfolio in-cludes alcoholic drinks and varied non-alcoholic beverages. It is also the sole bottler, retailer and supplier of Pepsi products in Korea. Lotte also exports its products to 30 different countries including Russia, Japan, China, Viet-nam and the US. The company is head-quartered in Seoul, South Korea.

www.vision-tec.com

www.schwucht-verpackungstechnik.de

www.leibergmbh.dewww.ajinomoto-omnichem.com

www.atres-group.com

www.microtrac-europe.com

www.marienbrunnen.de

VLB inside

WE BREW FOR THE BEERS OF THE WORLD

Roasted Malt BeersM a l t E x t r a c t sBeer ConcentrateBrewing SyrupsL i q u i d S u g a rBrewing Adjuncts

ASPERA BRAUEREI RIESE GMBH45478 Muelheim-Ruhr, phone +49 208 588 980

www.aspera.de

Mike Burbidge one of VLB’s longest serving senior staff-members retired in March 2012 at the age of 65.

(oh) 34 years service for the malting barley came to an end. It was March 29th when Mike Burbidge, a long-term employee of VLB’s Research Institute for Raw Materials (FIR), was bid farewell into retirement by VLB’s managing di-rector Dr. Josef Fontaine, the current head of FIR Prof. Dr. Frank Rath and the former head of the institute Prof. Dr. Reinhold Schildbach as well as by numerous colleagues. After graduating from Cambridge Uni-versity with a M.A. degree in Chemistry and Education, he spent 6 years on the Channel Island of Guernsey teaching Chemistry. In 1978, Mike Burbidge moved to Berlin. In the same year he started his career at VLB’s FIR, at that time under the direction of Prof. Dr. Reinhold Schildbach. Mr. Burbidge is well-known for his merits in the area of variety identification of malting barley. Notably are his improvements to the method of gel electrophoresis, which is still a favoured standard analysis. Despite his official retirement, Mike Burbidge will support VLB with special assignments.

Farewell after 34 years at VLB Berlin: Mike Burbidge, Prof. Dr. Reinhold Schildbach and Prof. Dr. Frank Rath (f.r.)

VLB Berlin has introduced the new position of Head of Finance and as from 16th July 2012 Knut Störmer is the first incumbent of this position.

Dipl.-Ing. Knut Störmer (42) studied Industrial Engineering with a special focus on Mechanical Engineering at the Technische Universität Berlin. During his career he has held sen-ior commercial positions in several companies in the plant engineering sector. He has also gained extensive experience in the container glass industry. Most recently he served as CFO at transresch Drive Systems Berlin. In the newly created position, as Head of Finance at the VLB Berlin, Knut Störmer now has full respon-sibility for all commercial affairs. He will also influence the further strate-gic development of the VLB.

New Head of Finance at VLB

Knut Störmer

Good bye Mike Burbidge!

VLB Berlin and CNRIFFI Beijing, China reconfirm close cooperation

The agreement was signed in Sep-tember 2012 on the occasion of the 2nd Brewing Conference Beijing by Dr. Roland Folz, Head of VLB’s Depart-ment for Brewing and Beverage Sci-ence & Applications (BBSA), and Prof. Zhang Wujiu, Vice President of the China National Institute of Food and Fermentation Industries (CNRIFFI).

(BF) A focus of the agreement lies in close long-term cooperation in the fields of education, training and servic-es for the continually expanding brew-ing industry in China. Both institutes intend to be competent partners for the Chinese brewing industry. A spe-cial project is the Brewing Conference Beijing, which both institutes jointly organise every two years. The cooperation began in 2010 with the 1st Brewing Conference Beijing. In addi-tion, reciprocal visits have enhanced the mutual confidence. In 2012, at the rec-ommendation of the CNIFFI, 14 students from renowned Chinese breweries at-tended and successfully passed VLB’s Certified Brewmaster Course. More projects are planned for the future.

After signing the agreement: Dr. Roland Folz, Head of VLB’s BBSA, and Prof. Zhang Wujiu, Vice President CNRIFFI

Photo: oh

(dp) To protect the consumer from the dangers which could occur through the consumption of products, the leg-islature has enacted many regulations. These include above all laws relating to food and feed. The aim of these laws is to make it mandatory for the producers of food to only place prod-ucts of perfect quality on the market. All of these measures are part of the national consumer protection regu-lations, which in addition to health policy issues, also pursue commercial intentions. As a result, all retail prod-ucts in Europe are not only checked for their content, but also and even more importantly, these checks have to be recorded. This is to guarantee two things. Firstly, that packaged goods really do comply with their printed de-tails, and secondly, to ensure that the customers actually receive the amount they have paid for. Experts estimate that consumers are cheated out of mil-lions of € annually due to underfilled food packaging, whereby it should be mentioned that the legislature permits shortfalls to the nominal value (de-tails on the packaging) by very small amounts. As deviations are unavoid-able during the filling of packaging, it is the average figure which is decisive, and packages which are underfilled should be compensated for by those which are overfilled.From a legal aspect, the filling of products in pre-packs is subject to the German Calibration law (EG) and the Pre-Pack Ordinance (FPV). The lat-ter – which since 1975 has applied to bottles – stipulates inter alia that the filling capacity has to be checked. For this purpose, the gauged stencils developed by the Laboratory for the Testing of Packaging, are a useful aid. They en-able an immediate check as to whether the filling capacity corresponds to the

Brewing Technology

Measuring stencil checks filling capacity in bottlesAs a service provider for the brewing and beverage industry, the Laboratory for the

Testing of Packaging at VLB Berlin is active in many areas. The main task is the testing

of packaging and packaging accessories, however its range of services also includes the

manufacture of stencils to monitor the filling level in bottles.

permitted tolerance. If the filling ca-pacity is below this, the bottles cannot be put on the market. This would be classified as an administrative offence for which the Bureau of Standards can issue warnings or impose fines.

Dimensional accuracyBottles can only be correctly filled if they are manufactured to a high de-gree of accuracy. Their specifications are therefore stipulated in the Spe-cial Technical Delivery and Purchase Requirements (STLB) and have to be strictly adhered to by the glass bot-tle producers. § 13 FPV stipulates that bottles must have the following speci-fications at the bottom or on the body near the bottom: Nominal value in ml, cl or l specify-

ing unit volume or unit symbol Brimful volume in cl (without details

of unit volume or unit symbol) Punt mark of the glass bottle pro-

ducer (it should be noted that in Germany the punt mark has to be registered with the Physikalisch-Technischen Bundesanstalt in Braunschweig or an equivalent metrological institute in the case of glass bottle producers from abroad)

The letter “M” (stands for “tailor-made package”) next to the punt mark which practically documents compliance with the accuracy re-quirements according to § 3 FPV, as well as

“e” as a stylised letter

The lower case “e” stands for quan-tité estimée (estimated amount). The abbreviation has been used since 1976, when the countries

of the EU agreed to standardise the maximum deviation to the fill-

ing capacity of pre-packs. Previous to this, each country could set its own

rules. This resulted in country-specific differences in the tolerance of filling capacity. Today, the FPV only allows very small deviations from the nominal filling capacity. These vary according to the size of the packages and con-tainers.

Filling capacity stencil“The development and manufacture of a filling capacity stencil takes about 4 weeks”, explains Ingrid Weber, man-ager of the Laboratory for the Testing of Packaging. The original drawing of the bottle to a scale of 1 : 1 (no cop-ies) is required, as well as 20 bottles. They have to be normed bottles and correspond exactly to the informa-tion on the drawing with regard to height and brimful volume. Initially, an original stencil is developed which serves as a template for the second stencil. This will be the future meas-uring instrument. The original stencil remains at the VLB, the second stencil and any further copies are sent to the customer. Since the stencils are official measuring instruments, they have to be tested and verified by the State Of-fice of Metrology and Verification in Berlin and can only be used following this approval. The testing of the filling capacity does not correspond to the filling volume, but rather refers to the distance from the bottle finish to the filling level. This distance is determined as the mean value when developing the stencil, which shows inter alia the nominal filling capacity in the case of standarized bottles.

With the filling capacity stencil it is possible to check the level of fill in the bottle quickly and legally binding

ReseaRCh & deVeLopment

Ingrid Weber weber@vlb-berlin.org

Brewing Technology

In the course of the study, a process was developed for the production of beers with significantly lower concen-trations of relevant C4-dicarboxylic acids. The idea behind the research was not just to obtain a deeper under-standing of the nutritional knowledge but also to apply it during beverage production. Although beer brewers were the target group for the investi-gation, winemakers and producers of other anaerobic fermented beverages can benefit from the research findings. These include practical and techno-logical measures for the production of beer, wine, cider and other similar beverages with low levels of succinic acid which stimulates the secretion of gastric acid. In addition, the investiga-tions should also supply the various beverage producers with the relevant information so that they can assess the

measures required in their own com-panies in order to be able to provide the market with products which are more agreeable to the stomach.

Technical solutionsIn accordance with the research pro-posal, the investigations were fo-cussed on the following issues:Discovery of a suitable yeast strainPossible process engineering influ-ences on the alcohol fermentation Various absorbent materials to reduce the succinic acid concentration. Fur-thermore, beers with reduced succinic acid concentrations were examined in a test series for their potential to stimulate gastric acid secretions. The evaluation of the investigations gave the following results: A yeast strain was found with which, from a techni-cal perspective, the concentration of

succinic acid in beer could be repro-ducibly kept at a low level. Various process engineering influenc-ing factors were screened during the alcohol fermentation. These provided good indicators for the industrial scale production of beers with low concen-trations of succinic acid. Various ab-sorbent materials were tested for their suitability for the subsequent reduc-tion of the succinic acid concentra-tion in the beer. It was found that the concentration of succinic acid could be reduced to levels near to the detec-tion limit. However, this also led to a deterioration of commonly accepted quality parameters for beer. In a medi-cal investigation, an effect on the se-cretion of gastric acid in humans could be proven. Beers with a considerably reduced level of succinic acid induced a lower secretion of gastric acid than was found for beers with normal levels. With this the research aims had been achieved and the project successfully completed.

Final commentThe VLB department, “Brewing and Beverage Science & Application” and the II Medical University Clinic, Medi-cal Faculty Mannheim wish to express their thanks to the German Federation of Industrial Research Associations „Otto von Guericke“ e.V. (AIF) and to the Federal Ministry of Economics and Technology (BMWi) for their approval and financial support. The complete fi-nal report to this research (IGF-Project 16150 N) is available free of charge from the research department in Man-nheim or from the VLB Berlin.

ContactDipl.-Ing. Thomas Tyrell

Department for Brewing and Beverage Science & Application (BBSA)

tyrell@vlb-berlin.orgPhone: + 49 (30) 450 80-168

Fax: + 49 (30) 450 80-210

With the use of special yeasts it is possible to produce beers and wines which are more agreeable to the stomach than was previously the case. This is the

result of the research project, “Investigations to reduce the concentration of substances in fermented, but not distilled, beverages which stimulate gastric

acid secretions” (IGF number 1150 N).

Making fermented beverages more agreeable to the stomach

Thomas Tyrell

Review of current processes and their optimisation possibilitiesNon alcohol beers are commonly characterised by the so-called worty flavour and/or the absence of a fruity or estery aroma which is to be found in normal beers. The reason for this difference in taste is primarily due to the lack of alcohol. Alcohol has a con-siderable affect on the beer taste and leads to a more intense awareness of various flavour components. However, the production procedure also con-tributes substantially to the taste dif-ferences compared to normal beers. Classically one distinguishes between two methods: physical and biological. Physical methods remove the alcohol from the beer after fermentation; bio-logical methods aim to minimise the production of alcohol during fermen-tation.

Physical methodsThermal processes, such as vacuum distillation, or membrane techniques (dialysis, reverse osmosis) are generally used to reduce the alcohol content of the beer [1;2]. The sensorial properties of these beers differ from the originals. References are often made to a loss of freshness, of aroma and of the body of the beer. During the dealcoholisa-tion process several volatile aroma components are lost and, according to M. Eckert, at the same time other un-favourable taste impressions such as bready, worty or caramel-like flavours become more apparent [3]. Efforts are made to minimise those differences between dealcoholised and normal beers containing alcohol which are found to be disadvanta-geous. One possibility is to add small quantities of the original beer to the dealcoholised beer. Naturally, this is

only possible up until the legal upper limit of 0.5 v/v % is attained. Aromatic beers are produced particularly for this purpose. They are used specifically to refine the flavour of the dealcoholised beers. A further possibility involves the recovery of aroma components from the distillate/permeate of the dealco-holised beer. This method is scarcely applied for beer production due to the high costs of obtaining a high qual-ity aroma. Another option which has been shown to improve the quality of non alcoholic beers is the addition of “kräusen” in quantities that are pos-sible whilst remaining under the legal

limit of 0.5 v/v % alcohol. The addi-tion of this fermenting wort has the advantage that, besides introducing desirable fermentation aromas to the non alcoholic beer, the active yeast contained has a reducing effect and the worty taste impressions are more effectively removed as is the case when filtered beer is added [4]. The disadvantage of the method is that the beer needs to be filtered again which increases the costs considerably. The addition of beer or fermenting wort during the production of zero alcohol beers can only be applied in extremely small amounts since the final alcohol

After some years of market stagnation, non-alcoholic beers are experiencing a new upswing (Fig. 1). Many market observers attribute this increase in the

consumption of non-alcoholic beers to the general improvement in quality and especially to the newly established alcohol-free wheat beers. In addition,

so-called zero alcohol beers are reaching a new group of customers who reject beers with a 0.5 % alcohol limit for religious or other reasons. Despite many

qualitative improvements, there is still a lot of potential to bring the flavour of non alcohol beers more in line with the original beers. This article presents a

review of the currently used processing technologies as well as examining the hitherto unexploited capabilities.

Optimisation possibilities for non-alcoholic beers:Present state of technology and future prospects

Brewing Technology

Figure 1: Production growth for non alcohol beers. In 2011, the total production of the 1341 breweries in Germany was about 95.6 million hl, of which around 15.3 million hl (or ca. 16 %) were exported. The annual per-capita consumption in Germany was 106.6 litres. Of the total non-alcohol beer produc-tion of 3.3 million hl in Germany, 3 million remained in the country. This implies an annual per-capita consumption of 3.7 litres [15]

content has to be below 0.05 v/v %. This upper limit stems from math-ematical rounding. Further methods involve the approach of winning back the aroma compounds before or dur-ing the de alcoholisation process. The term “aroma water” is used. This con-tains the aroma compounds which come from the CO2 in the beer. The CO2 is removed from the beer before the dealcoholisation. Extensive inves-tigations regarding the quality of the aroma water were carried out in the nineties [5]. A more recent technique uses a membrane process for aroma compounds recovery. The beer is chan-nelled alongside a membrane which possesses selective properties with respect to the desirable favourable aroma compounds such as higher alco-hols and esters. The absolute pressure on the permeate side is merely 5 mbar. In the following step, the permeate is condensed at –80 °C and can then be given back to the dealcoholised beer [6; 7; 8]. Beers produced by this method

are found to be more similar in taste to the original beers. It has also been found that the concentration of higher alcohols is nearer to the levels in the original beer,When this idea is continued a little fur-ther, attention is drawn to the aroma compounds which are removed with the CO2 during fermentation. These aroma compounds are also product-related which is important with respect to “Clean Label” or “German Purity Law” considerations. The quantities of aroma compounds from the available CO2 in a brewery are relatively high. It goes without saying that not eve-rything that has been removed from the beer has a positive effect when it is returned to it. What springs to mind, for example, are acetaldehyde and sul-phurous substances. However, a con-ventional dealcoholised beer is very

low on all volatile substances and thus the returning of volatiles can compen-sate for the adverse differences found in relation to a normal beer. Four ap-proaches can be named for the pos-sible recovery of aroma compounds from fermentation CO2. One possibility is to wash the gas with water. A further possibility is the insertion of selective adsorbent materials into the CO2 gas flow [9]: The problem with this method is that a solvent must be used in order to “harvest” the adsorbed aroma com-pounds. The addition of these aroma compounds to dealcoholised beer could possibly require a declaration of the solvent additive. Channelling the CO2 past selective membranes is, in comparison, a more elegant approach and is currently being investigated by well-known fragrance manufacturers. Similarly to the procedure described by Da Silva [6], a certain level of selec-tivity can be induced. Another pos-sibility is the direct condensation of a water/alcohol/aroma compound mixture out of the CO2 gas flow [10]. This method is used in the wine indus-try but has not yet been applied in a brewery. The fermentation gas flows through a two-stage cooling unit. The condensates produced during the cooling are collected. It has been found advantageous to collect the first condensate at 0 °C. This fraction con-sists mainly of water and is rejected. This pre-cooling has the effect that no icing occurs in the second step. The second fraction is collected at –15 °C. Depending on the type of wine in-volved, it has been shown to be ben-eficial to add back to the wine a single or double amount of the condensate collected at –15 °C for each fermenta-tion volume. Extensive investigations are currently running at the VLB with various brew eries. It appears that the addition of the relevant condensate, in proportions of between 1:200 and

Figure 2: Compilation of the yeast characteristics in small-scale fermentation columns at the VLB Berlin: Carbohydrate spectrum, process characteristics, flavour profiles, release of particular hop aromas and degradation capacities for leading worty flavoured substances [16; 17]

Figure 3: Detailed view of the sight glasses and

lower jacket cooling

1:500, is perceived as positive for the dealcoholised beer. However it is also clear that, assuming a 5 % production of non alcohol beers, the theoretical amount of recoverable condensate in a brewery would be insufficient to conduct this process industrially. At the end of 2012, the VLB will publish a more detailed report to this project, which was funded by the German Federation of Indus-trial Research Associations „Otto von Guericke“ e.V. (AIF) and to the Federal Ministry of Economics and Technology (BMWi).

Biological methodsThe cold contact processes, or stopped fermentation, which limit the yeast metabolism are referred to as biological methods. With these methods, beers are produced with alcohol concen-trations of less than 0.5%. As a result, a large proportion of wort fermentable sugars remain in the final non alcohol beers in concen-trations high enough to affect the taste. Generally, worts with a low attenuation limit and/or lower original gravity are used and, in addition, the pH value is often regulated by biological or miner-al acid acidification. Non alcohol beers from these biological proc-esses exhibit a so-called worty character. Furthermore they are described as sweet and are miss-ing a typical beer aroma. With respect to the “non biological” stability (haze tendency), the for-mation of a sediment is occasion-ally found after only a few weeks. The beers are often given a more intensive hop aroma and hop bit-terness in order to mask the taste differences to the original beer. It must also be taken into account

that by the application of a more intensive bitterness, attention must be given to the propor-tions of the various humulones added and thus more care taken in the choice of the hop varieties. Experience has shown that cold fermentation temperatures are beneficial for the “cold contact” processes – hence the name. A large reduction of aldehydes in the wort is observed in com-parison to warmer fermentation temperatures. These aldehydes are formed during wort boiling and are held responsible for the so-called worty flavour. 3 Meth-ylthiopropionaldehyde is seen as a reference substance for these aldehydes. Its degradation, as well as that of the other Strecker aldehydes, is more or less a func-tion of the fermentation time [11]. It is there fore not surprising that this worty flavour is especially ev-ident in incompletely fermented beers independent of whether the fermentation temperature was cold or warm. However, it is also evident in fully fermented beers which have then been deal-coholised.A different approach, using yeasts with genetic defects in their car-bohydrate metabolism, has been under discussion for decades. A patent was filed in 1927 by Haehn and Glaubitz [12] and newer pub-lications and patent applications also deal with this topic [13; 14]. Maltose-negative yeast strains are especially mentioned. In contrast to a stopped fermentation or the cold contact process, this can be seen as a complete fermentation since the yeast strain metabolises the fermentable extract as far as it is able. This appears to have an effect on the aroma profile of the resulting beer. It is assumed that the yeast’s metabolism, which is adapted to the utilisable carbo-hydrate fraction, has a greater degradation effect on the com-ponents of the wort. The treasure trove of yeast strains suitable for this process is far from being emp-ty. The long route to this objective entails broadly based screening procedures, using small-scale fer-mentations (Fig.2), which allow a sensorial, as well as a behavioural evaluation of the wort aldehydes under process conditions.

The literature is avai lable from the author on request.

tyrell@vlb-berlin.org

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GEA Process Engineering

engineering for a better world

Nuremberg, 13 – 15 November

hall 7 / stand 602

GEA_BS_GreenImage_92x240mm_engl_RZ.indd 1 01.10.12 09:16

Raw Materials

Until the 19th century hops were dried in layers of 3–5 cm over periods of 2–10 days. The duration depended mainly on weather conditions. Newly devel-oped picking machines increased the amount of hops that had to be dried

and consequently more efficient ways to dry hops evolved. During the last century several possibilities have been developed [2]. In Germany the 3-floor kiln and belt driers are predominant.In 2010 a research project involving WOLF Anlagen-Technik GmbH & Co.

KG, Geisenfeld, and the VLB Berlin was started to evaluate the hop drying process and to improve the utilisation of energy within the dry-ing process. Therefore, a heat ex-changer was installed in an indus-trial scale hop kiln to decrease the consumption of primary energy. The maximum air throughput of the industrial kiln is 80,000 m3/h. The installed pilot heat exchanger has a maximum air throughput of 15,000 m3/h. To evaluate the over-all impact of the drying process on hop quality analyses of water contents, bitter substances and hop oils in green and dried hops were part of the research. Additionally the exhaust air and the condensate produced by the heat exchanging process were analysed. The aim was to identify possibilities of recover-

ing hop oils that are lost during the drying procedure.

ResultsWater content was determined accord-ing to the method recommended in Analytica-EBC chapter 7.2. The content of α-acids and β-acids was analysed with HPLC in accordance with EBC method 7.7. To quantify the content of selected hop oils a Stable Isotope Dilution Assay (SIDA) was used [3].The following hop oil compounds were quantified: Linalool, Geraniol, Myrcene, Nerol, Farnesol, α-Humulene, β-Caryophyllene and Terpineol. The data from the heat exchanging process was collected for several days during the crop and mean values could be calculated. Tab.1 shows the mean results for heat recovery with the in-stalled system during the crops 2010 and 2011. In the mean the exhaust air of the hop kiln was cooled down 8 K while the fresh air was heated up 9 K. The transferred heat may also be ex-pressed as an increase of the enthalpy h of more than 9 KJ/kg.The measurement results for green

hops, dried hops, condensate and active carbon material will focus on the outcomes of the crop 2011. In the respective year trials were carried out with the Hallertau grown varieties of Hersbrucker and Magnum. Referring to 1 kg dry hop material for Hersbrucker hops 4.1 kg water were lost during dry-ing while for Magnum hops 2.7 kg water reduction resulted per kg dry hop material. Both hop varie-ties showed approximate losses in α- and β-acids of 10 to 15 % rela-tive. For hop oils, especially the eight substances that the study focussed on, the Magnum hops

For more than 1000 years hops are cultivated in Central Europe [1]. Since 1516 the Bavarian and later German purity law allows the use of water, barley and

hops only to produce beer. The rising demand for beer was followed by an increasing need for hops. Green hops as they are harvested cannot be stored

because the high water content will lead to growth of microbes. As a result the quality of hops is decreasing. The water content of the green hop cones has

to be reduced from approx. 80 % after harvest to less than 12 % [2].

Tab. 1: Energy recov-

ery in the heat exchange

2010 2011 ØTime of operation [h] 153.1 186.2 169.7

Temperature of exhaust air (t11) before heat exchanger [°C]

31.3 33.8 32.5

Temperature of exhaust air (t12) after heat exchanger [°C]

23.2 26.1 24.6

Temperature of fresh air (t21) before heat exchanger [°C]

18.7 16.9

Temperature of fresh air (t22) after heat exchanger [°C]

24.4 27.2 25.8

Heat recovery efficiency exhaust air 49.8 % 50.9 % 50.3 %

Heat recovery efficiency fresh air 57.8 % 56.3 % 57.1 %

Air flow exhaust air [m3/h] 11880 15283 13582

Air flow fresh air [m3/h] 12031 15279 13655

Recovered thermal energy per hour [kW/h]

38.0 46.8 42.4

Recovered thermal energy per hour as fuel oil [L/h]

4.2 5.2 4.7

Hersbrucker MagnumGreen hops Kilned hops Condensate Filter material Green hops Kilned hops Condensate Filter material[μg/g d.m.] [μg/g d.m.] [μg/ml] [μg/g] [μg/g d.m.] [μg/g d.m.] [μg/ml] [μg/g]

Myrcene >4000 >4000 0.020 >1000 >9000 >9000 0.027 >1500Linalool 184.5 159.7 0.084 24.28 164.4 148.0 0.079 36.87Terpineol 3.14 2.74 0.016 0.19 7.16 6.63 0.028 0.29Nerol-1 11.10 9.25 0.004 <0.1 49.73 49.95 0.005 0.42Geraniol 0.98 0.85 0.047 <0.1 3.28 3.00 0.004 <0.1Caryophylle-ne, β-

1497 1315 0.004 683.2 3977 3732 0.004 1233

Humulene, α- >2000 >2000 0.016 >1000 >4500 >4500 0.016 >1500Farnesol 8.86 8.73 0.114 n.q. 3.22 2.85 0.099 n.q.

Tab. 2: Results of the hop oils analysis for Hersbrucker and Magnum hops in ppm resp. μg/g or ml (2011)

Combined recovery of energy and hop aroma during hop dryingRuslan Hofmann, VLB Berlin, Sebastian Weber, WOLF Anlagen-Technik GmbH & Co. KG, Geisenfeld, Prof. Dr. Leif-Alexander Garbe, VLB Berlin/ TU Berlin, Dr. Roland Folz, VLB Berlin

showed significantly higher amounts in total (Tab. 2). The sum of hop oils reveals that Magnum hops contained approx. twice as much hop oils per g dry hop material compared to Her-brucker hops. The highest concen-trations were measured for myrcene in both Magnum (more than 9 mg/g d.m.) and Hersbrucker hops (more than 4.5 mg/g d.m.). Nevertheless, the ab-solute concentrations of linalool and farnesol were higher in Hersbrucker hops compared to Magnum hops. The loss of hop oils during drying was simi-lar to the figures for bitter substances. Decreases of approx. 5 to 15 % in the concentrations of the respective hop oil compounds were measured.In the mean a theoretical amount of 8 litres water vapour per hour con-densed in the pilot heat exchanger. The condensate contributed with a strong aroma and taste that can be described as the typical harvesting aroma of hops. Compared to the origi-nal hop material the concentrations of the eight targeted hop oils were fairly low. The highest concentrations were found for linalool and farnesol.The concentrations of the eight stud-ied hop oils absorbed in the active car-bon material differed greatly between the single substances. The relations between concentrations of the single substances were comparable to those found in green and kilned hops. By far the highest concentrations were detected for myrcene, α-humulene and β-caryophyllene for both hop varieties. Farnesol and geraniol were detected in traces only. The data for ac-tive carbon filter material that is shown in Tab. 2 was achieved with carbon fil-ters that were kept in the exhaust air flow to the pilot heat exchanger for approx. 6 hours.

DiscussionWith the help of the temperature and humidity figures the efficiency of the heat exchanging process can be calcu-lated. Theoretically the temperatures of exhaust air and fresh air could have been changed with a maximum of ap-prox. 16 K. The fresh air was heated 9 K resulting in an efficiency of 57 %. Ap-prox. 20 % of the primary energy can be saved. Assuming the whole air flow of the kiln would be used for energy re-covery 25 litres fuel oil could be saved per hour. If the kiln runs 300 hours per crop (21 d; 14 h/d) approximately 7,500 litres fuel oil are saved.The results for bitter acids show why a gentle heat treatment is of highest importance for the quality of hops. The hop material was not analysed for oxi-dation products of α- or β-acids but it is

most likely that a certain amount of hu-mulones and lupulones was oxidised during kilning when the hop cones were treated with an excessive supply of hot air. Some bitter substances may also be lost with the water vapour [4].The relative losses of hop oils during the kilning process seemed to be in a comparable range to the losses of bitter substances (5 to 15 %). The concentrations of the tested hop oil substances in the condensates are too low to distille pure oil from the con-densate but show a positive selectiv-ity towards higher relative concentra-tions of terpene alcohols, e.g. linalool or terpineol. An alternative could be a direct solid phase extraction of the condensate at site. Additionally the condensate may be used for moisten-ing air during conditioning of hops af-ter kilning. Fresh water may be saved and a small amount of hop volatiles recovered.Most of the volatiles that are lost with the exhaust air of the hop kiln were not found in the condensate. Therefore, a carbon filter was installed in one of the air flow pipes over the top floor of the hop kiln. The relative concentrations of the targeted hop oil substances highly correlated with the concentrations of the respective substances in the green and kilned hop cones (Tab. 2). It was not possible to calculate a mass balance for the substances. Too many variables could not be monitored in the trial setup, e.g. mass of hop cones in the kiln, total air flow in the kiln etc. If the single substances are summed up a total of at least 0.4 mg hop oils were absorbed per g active carbon material and hour. Taking into ac-count that the air flow per filter car-tridge was 2,000 m3/h, one cartridge contains approx. 3,000 g active carbon material and was in the exhaust air flow for 6 h about 1 mg hop oils were re-covered from 1 m3 exhaust air. With 300 hours hop drying per harvest and 70,000 m3/h mean air flow in an indus-trial kiln more than 20 kg hop oils are lost without recovery.

References[1] Linke, W. and Rebl, A.: Der Hopfen-

bau; 2nd edition, Fachverlag Hans Carl, Nürnberg, Germany, (1950).

[2] Zeisig, H.-D.: Die Trocknung des Hopfens mit erhöhten Heißluft-temperaturen unter der Berück-sichtigung ihrer Anwendung in der Darre und im Bandtrockner, Dis-sertation, Technische Hochschule München, (1970) .

[3] Garbe, L.-A. and Rettberg, N.: The

Power of Stable Isotope Dilution As-says in Brewing, BrewingScience – Monatsschrift fuer Brauwissen- schaft 64 (2011), pp. 140–150.

[4] Sharpe, F. R. and Laws, D. R. J.: The essential oil of hops – A review, Journal of the Institute of Brewing, 87 (1986), pp. 96–107.

Fig. 1: Linalool concentrations in green hops, dried hops, condensate and active carbon filter material for Hersbrucker and Magnum hops (2011)

Linalool

Fig. 2: Terpineol concentrations in green hops, dried hops, condensate and active carbon filter material for Hersbrucker and Magnum hops (2011)

Terpineol

Fig. 3: β-Caryophellene concentrations in green hops, dried hops, condensate and active carbon filter material for Hers-brucker and Magnum hops (2011)

β-Caryophellene

ContactDipl.-Ing. Ruslan HofmannDepartment for Brewing and Beverage Science & Application (BBSA) hofmann@vlb-berlin.org

ReseaRCh & deVeLopmentReseaRCh & deVeLopment

News from VLB’s pilot brewery The pilot brewery at VLB Berlin was renovated in summer 2011. Just in time for the start of the Certified Brewmaster Course for Carlsberg Asia in September,

the plant was back in operation. Thanks to numerous sponsors from the supply side, the brewery has also been upgraded technologically. Further donations

were grateful received in 2012. Most recent donations were the membrane filter cartridges from Donaldson Filtration Deutschland GmbH, 55 kegs from Schäfer

Container Systems and 10 manual samplers of R. Schütt GmbH. As part of the currently running project to construct a completely new training facility at

VLB Berlin, a new pilot brewery is also planned in the basement of the new building. Since the inauguration of the new training centre is not expected until

2015, the existing VLB facilities have to be used for the next 3 years.

(oh) To refresh your memory: A prob-lem occurred in 2011 with regards to the pilot brewery. This plant was used jointly by VLB Berlin and Technical University Berlin and since 1958 has been located in the so-called “Kel-lereigebäude” (storage house) of the former VLB Hochschul-Brauerei (the “University Brewery” of VLB, founded in 1889 and closed in 1981).The more than 100 year-old building, which was largely destroyed during World War II and rebuilt in the 1950s, recently became more and more of a problem in terms of its structure. As a consequence the whole building was temporarily closed in May 2011 at the behest of TU Berlin. A decision that was not easy for all parties involved, because the pilot brewery is an essen-tial component for all brewing related research and training activities both at the VLB Berlin and at the TU Berlin.

Relocation versus renovationA rapid solution to the problem was therefore needed. Various relocation options – on the site of VLB as well as in

the immediate neighbourhood – were discussed. They all proved to be expen-sive and time consuming because in addition to the relocation of the whole brewing equipment, the necessary technical infrastructure would also need to be refurbished. As a temporary interim solution to bridge the time gap until the opening of the new training centre, the work and effort required was deemed highly inappropriate. This would only have been conceivable if the financing had been secured in the context of an early sale of a part of the premises along the Amrumer Street. VLB therefore decided to strengthen the building by taking the appropriate structural measures in order to ensure the operation of the pilot brewery for the next three years at the old location.

Implementation of measures duri-ng the course-free period in 2011After the building had been thorough-ly examined by an external structural engineer, the remedial measures were started in the summer of this year. The building was stabilised by numerous

structural supports, the unused parts of the building were closed and the wastewater drainage partially re-stored. An asbestos problem turned out on closer inspection to be local-ised and was fixed by the permanent closure of the part of the building concerned, which had been lying idle for decades anyway. In addition, some rooms have been refurbished and par-tially optimised for practical operation by means of minor renovations. Mean-while the utilised parts of the building were renovated, inspected by a struc-tural engineer and re-released for use.

Technical optimisation supported by industrial sponsorsIn addition to the structural measures, the technical equipment of the pilot brewery has been partially upgraded and optimised thanks to the support of numerous sponsors from the supply in-dustry. As an accompanying measure, the responsibility for the operation of the pilot brewery has been granted to VLB’s Department for Brewing and Bev-erage Science & Applications (BBSA)

The renovated VLB pilot brewery in operation: The

Certified Brew-master Course

for Carlsberg Asia (and the

Craft Brewing in Practice Course,

the pilot plant, delighted with

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Specialty malts (especially caramel malt, aroma malt, roasted malt etc.), malt extracts and SINAMAR®

Process techniques regarding the wort aeration and yeast-man-agement

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VLB Berlin appreciates all sponsors of the pilot brewery!The renovation of the pilot brewery was accompanied by further steps towards state of the art technology. VLB Berlin thanks numerous com-panies of the supply industry for their support:

which is headed by Dr. Roland Folz. All these measures were finished by Sep-tember 2011 so that it was possible to successfully conduct the VLB Courses “Craft Brewing in Practice” and the “Cer-tified Brewmaster Course” for Carlsberg Asia in September and October 2011. Since then the renovated location was used for the hands-on training of the “Certified Brewmaster Courses” the “Russians Brewers’ Course”, the “Craft Brewing in Practice” and the “Brewing Technology Remastered”. In addition, the R&D project work in the brewery has also been resumed successfully. “The better we are equipped, the bet-ter is our work”, stresses VLB’s brew-master Kurt Marshall: “BBSA is a small research institute. That is the reason why we are always very grateful for all kind of donations.”

Pilot brewery is ready for operation“As VLB we could not allow a pro-longed outage of our pilot brewery”, commented VLB’s Managing Direc-tor Dr. Josef Fontaine on the issue. “The team of Dr. Roland Folz together with our project manager Michael Sack have done a great job dur-ing the reconstruction work in 2011. The plant could be used for brewing again in early September 2011 and appeared in better condition than it had been in for a long time. Meanwhile this has also been confirmed by many visitors. The renovation has to be con-sidered as a worthwhile investment. “Our renovated pilot brewery is back in operation and is available for training and research for all our users here at our facility. Everybody who wants to get an idea of it personally is warmly welcome!“

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ContactDr. Roland Folz,VLB Berlin, Department for Brewing and Bever-age Science & Applications (BBSA), folz@vlb-berlin.org Phone: + 49 (30) 450 80-16

For their self-checking function at de-fined time intervals, modern inspec-tors require test bottles which are specially marked or fitted with trans-ponders. These are inserted into the bottle flow by the machine operator in order to check the individual detec-tion systems. As soon as the test bot-tle is recognised, a new time interval starts. If the test bottle is not recog-nised, the operator must identify the cause and rectify it. This sort of control is sufficient as a functional check and can prevent a control function failure remaining unnoticed over a longer pe-riod of time. However, an assessment of the quality of the recognition is not possible by this method. The selectivity of the distinction be-tween dirty or damaged bottles and bottles which meet the required standards is, – amongst other things – , dependent on the technical com-ponents. Another essential criterion, however, are the settings of the eval-

uation software. The technical potential of the inspector can

only be fully utilised when it is optimally parameterized. Whether the settings for each of the separate detec-tion systems in the inspector are at an optimum remains generally unknown. Within the framework of quality as-surance, beverage producers must guarantee that they are making best use of the exist-ing technology. With this in mind, the following ques-

tions arise:• Does each individual detection sys-

tem in the inspector attain the best possible detection rate for pre-de-fined faults? If not: can the system be optimised or does it have to be replaced?

• Do the detection rates for the in-dividual systems, in the same ma-chine, change when a different bottle type (shape/colour) is in-spected?

• Are there differences in detection quality between two or more machines at the same location or within a group?

Preparation for the VLB Proof of PerformanceFirst of all, the extent of the proof of performance and the desired fault types are agreed upon in dialogue with the customer. The fault types can be chosen from a pool of over 30 pos-sibilities. These range from damage at the mouth of the bottle, through dirt on the inner walls, to residual liquid or plant-specific objects or glass splin-ters in the bottle (examples: Fig. 1 and Tab. 1). A minimum set of standard test bottles with around 25 different faults is recommended, whereby each fault is covered by four test bottles.

Fault detection testAt first, the incorrect rejection rate must be determined for each bottle type dur-ing the bottling process. This provides details on the number of bottles which are incorrectly rejected by the inspector

as faulty although they are fault-less. This value is an indication of whether the machine setting is too over-res ponsive for that bottle type. When the incor-rect rejection rate is ≤1.0 % (in

practice the value is usually considerably lower), it can be as-

sumed that the validity of the fault de-tection test is not significantly affected. The fault recognition test is carried out when the plant is not in operation. From experience, each single investigation (one inspector with one bottle type) requires from three to five hours time. The bottles, from the set of test bottles, are placed on the conveyor belts, exam-ined by the empty bottle inspector and rejected when the specially prepared fault is identified. Test bottles which were not recognized as faulty and therefore not rejected are recorded. In order to have sufficient data to be able to make a precise statement on the de-tection rate, each type of faulty bottle is examined 100 times. The detection rates for the individual fault types form the basis for all further evaluations.

Investment decisionsWhether for a beverage producer with one bottling line or for a group with several locations, the same question arises: Does the installed inspection equipment still meet the company’s demands and requirements? The VLB Proof of Performance can provide the relevant information for a reliable ans-wer to this question. If there is more than one location an overview is first compiled. This allows an initial coarse classification on the basis of the de-tection rates. In this way the locations are identified where there is a greater need for action. For a more detailed ex-amination, the data undergoes a quad-rant analysis. For this purpose each combination of inspector machine and bottle type is entered into the diagram according to the machine index (x-axis) and the manufacturing year (y-axis), (Fig. 2). The respective manufacturer is identifiable on the chart by the form and colour of each data point. An ad-ditional key allows each data point to be allocated with information regard-

It goes without saying that beverage bottlers wish to offer their products in faultless containers. In order to ensure that this requirement is met, empty bottle

inspectors have been in use at bottling plants for several years. The VLB Proof of Performance for such machines provides valuable information regarding

optimisation potential and allows well founded decisions to be made during investment planning.

Empty Bottle Inspectors: Identification of optimisation potential

Fig. 1: Example of a

standard fault bei green 0.3-l-LN-

bottles

Quality Control

Dr. Roland Pahl, Dr. Georg Wenk und Jan Fischer, Research Institute for Engineering and Packaging (FMV)

Photos: oh

ing location, bottling line number and the type of bottle used. Finally the diagram is divided into quadrants by two dotted lines. The vertical line goes through the arithmetic mean of the indices for all the machines presented in the diagram (76 %). The horizontal line marks the middle between the oldest and newest machines. With this arrangement the following statements can be made:

Quadrant 1: New inspection machinesIn this quadrant are the inspection machines which are younger than the average and which, in combina-tion with the respective bottle types, exhibit an above average machine in-dex. If a new inspection ma-chine were to be installed, it would be expected that the machine indices for all bottle types filled by this machine would lie in this quadrant. Investment potential does not exist in quadrant 1. However, individual settings of the detection software could perhaps be optimised.

Quadrant 2: Older inspection machinesIn the second quadrant are inspectors which are older than the average value but which nevertheless, in combination with the respective bottle types, display an above average machine index. Despite their age there are no in-vestment requirements for inspectors in this quadrant. Individual machine indices could possibly be opti-

mized. Plant no. 2 with bottle type 1 at location A (blue circle in Fig. 2) could be improved by optimisation and thus move from quadrant 3 to quadrant 2.

Quadrant 3: Investment areaQuadrant 3 contains the machines which are older than the average and whose machine indices are lower than the average. Inspectors, whose indices lie in this area, as e.g. the four indices from plant no. 1 at location A, can most probably not be improved to quadrant 2 simply by optimisation work. It would be more reasonable to replace these machines in quadrant 3 with new machines which should then lie in quadrant 1.

Quadrant 4: Taboo zoneQuadrant 4, as also quadrant 1, con-tains machines which are newer than the average. In contrast to quadrant 1, the machines here have indices which are below average and thus do not sat-isfy the demands on new machines. The example included here of plant no. 1 at location B with bottle type 1 (red circle in Fig. 2) is that of a typi-cal outlier. For bottle types 2, 3 and 4, this same inspection machine had machine indices in quadrant 1 (red el-lipse). This information suggests that the installed technology fulfils the re-quirements and that, by optimizing the detection settings for bottle type 1, a machine index in quadrant 1 is also possible.

Identification of optimisation potentialAs a result of the quadrant analysis, it is possible to identify the optimisation potential of individual machines by the evaluation of their detection rates. One possibility involves comparing the de-tection rates of identical models of the same machine which will be described as an example. The investigations car-ried out so far have shown that, despite identical technical components and whilst using the same test bottles, sig-nificant differences frequently occur by the individual detection rates. The results presented in Table 2a should illustrate this phenomenon. In this ex-ample, three identical machines were

Label Area Fault description

M3 MouthChipped – right through

H x B x T in mm: 2 x 5 x max.

S2-small SidewallDirt – non transparent

H x B in mm: 3 x 3 (10 mm below the neck bulge)

S3-large SidewallDirt – semi transparent

S4-small SidewallFoil detection – transparent

H x B in mm: 8 x 8

S6 SidewallDirt – non transparent

H x B in mm: 2 x 2 (Base centre)

B6 BaseDirt – non transparent

H x B in mm: 4 x 4 (Base rim above knurling)

Tab. 1: Example of a standard fault by green 0.3-l-LN-bottles

Fig. 2:Quadrant Anal-yses of the Ma-chine Indices

compared. Further details regarding bottle types, manufacturer, machine type, year of manufacture etc. are col-lated in the table header (Tab. 2). In the lower half of the Table, the detec-tion rates from the three machines for six selected fault types are compared. The fault at the mouth of the bottle, labelled M3, was recognised by the in-spection machine from bottling plant no. 3 with a detection rate of 100 %. However, by plant no. 1 the same four test bottles were only detected to 83 %. It can be assumed that the tech-nical components of identical models of the same machine will deliver the same values. Thus differences in de-tection rates for the same set of test bottles can essentially be attributed to the settings of the detection software.On the basis of this assumption, there is a potential of 17 % for the fault type M3 on plant no. 1 which could be realised by the optimisation of the software. The detection rate of 96 % for bottling plant no. 2 is also below the maximum possible. In this case, it cannot be assumed that there is a sig-nificant optimisation potential since differences of up to 5 % lie below the uncertainty limit. For this evaluation variant, the highest value measured is taken as reference value to calculate the possible optimisation potential. Consequently, for sidewall fault S4 in plant no. 1 there is a potential of 38 % and in bottling plant no. 2 of 80 % in relation to the 96 % detection rate in

plant no. 3. The chosen presentation illustrates the differences in the detec-tion rates with the use of arrows, so that it is immediately obvious where action is needed. Since identical mod-els of inspectors are not available for comparison at each location, the opti-misation potential can also be deter-mined by comparing the results for dif-ferent bottle types on one inspection machine. Experience has shown that, in this manner, outliers and also any existent improvement potential can be identified. If only one bottle type is examined by an inspector, it is not possible to make a direct comparison. In these cases, there is the possibility to compare the detection rates with the results of over 100 separate investiga-tions in order to obtain a meaningful assessment of the detection quality.

ConclusionBy means of the VLB Proof of Perform-ance for empty bottle inspectors, it is possible to make a quantitative assess-ment of the quality of the fault recogni-

Bottling plant 1 2 3Location A A A

Bottle type 0,33-l-LN-bottle 0,33-LN-bottle 0,33-LN-bottle

Bottle colour green green green

Machine index 74 % 79 % 88 %

Manufacturer XY XY XY

Model/Type 123 123 123

Year of Manufacture 2005 2005 2005

Rejection rate 1,2 % 0,8 % 0,8 %

Incorrect rejection rate 0,2 % 0,1 % 0,5 %

tion. The calculated values can be used not only to work out the optimization potential for the individual detector systems but also to create benchmarks and to justify investment decisions and/or avoid false investments. Experience gained whilst carrying out more than 100 separate investigations has shown that negative outliers by the machine index mainly occur when particular bot-tle types are rarely filled in the bottling plants. Even for inspection machines with a high machine index, individual fault types frequently occur because the detection has not been fully opti-mised. It was also found that the age of a machine should not be the sole basis for new investments since the year of manufacture does not necessarily cor-relate with the detection accuracy.

ContactDr. Roland Pahl

VLB-Research Institute for Engineering and Packaging (FMV)

pahl@vlb-berlin.orgPhone +49 (30) 450 80-238

Tab. 2 and 2a: Comparison of identi-

cal models of inspection

Glass bottles

Label Area Fault description Category Relevant Detection rate Detection rate Detection rate

M3 MouthChipped – right through

H x B x T in mm: 2 x 5 x max. A Yes 83 % 96 % 100 %

B Yes 91 % 86 % 100 %

H x B in mm: 4 x 4 (25 mm above the neck bulge)

B Yes 97 % 100 % 96 %

H x B in mm: 4 x 4 (Shoulder area) B Yes 58 % 16 % 96 %

S6 SidewallDirt – semi transparent

A Yes 10 % 37 % 98 %

B6 BaseFoil detection – transparent

H x B in mm: 5 x 5 (Base centre)

A Yes 100 % 15 % 100 %

Roland Pahl

Georg Wenk

Jan Fischer

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International Training

In addition to the popular Certified Brewmaster Course and the Russian Brew-

ers Course, VLB also offers a number of compact international seminars for

the brewing sector.

Craft Brewing in Practice“Craft Brewing in Practice” is a 10-day training course, providing up-to-date knowledge in the field of pub and micro brewing. It addresses persons who have a professional interest in pub brewing. It covers the basics of beer brewing in theory and practice. The lectures cover topics such as raw ma-terials, the brewing process, fermen-tation, as well as economic and legal aspects for starting a pub brewery. In addition, one day of practical work in a Berlin pub brewery is on the agenda. Starting with practical brewing on the first day, the participants will accompa-ny their own brew to the final product in practical quality control.

Next course: 2 to 13 September 2013

Customised training coursesFor the 1st time VLB has realised in Sep-tember/October 2011 a comprehensive brewmaster education programme individually tailored for the Carlsberg Group. Designed on the basis of the successful VLB Certified Brewmaster programme, this customised course is split into three modules with a duration of 2 months each. After 3 years and suc-cessful completion of all modules, the participants will graduate as VLB Certi-fied Brewmaster. The basic intention of

Carlsberg was to provide world-class training to selected staff but without them having to be abroad for half a year non-stop. With this modular-ised system Carlsberg staff will now stay in Germany for only 2 months a year. The second module of the course took place from September to October 2012.

Brewing in a Nutshell “Brewing in a Nutshell” is a 2-day resi-dential course providing the basics of beer brewing. It covers the general principles of the brewing and malting processes, the raw materials and fill-ing and packaging in theory. A profes-sional beer tasting completes the pro-gramme. The course is aimed at peo-ple who do not have specific brewing training, but who nevertheless have to deal professionally with beer. They can include employees from sales, market-ing, administration, purchasing from breweries, maltings, the supply indus-try or from associations, who need to have a general insight into the ”secrets“ of beer brewing. We are careful to point out that this course is not addressed at home or pub brewers!

Next course: November 2013“Brewing in a Nutshell“ is also available

as an online course.

Applied Microbiology Course The course lasts 6 days and addresses persons who work in the field of qual-ity control in brew eries, malt houses and for beverage producers. The pro-gramme covers the following topics: Microbiological lab-work and analysis, sample preparation, microorganism, nutrient media and microbiological quality control.

Next course: 4 to 8 November 2013

IfGB-Advanced course for distillers This advanced training is suitable for producers of spirits and flavours and other suppliers. The lecturers are work-ing in well-respected companies. On the agenda are topics like technology for distillers and spirits, recipe and product development and quality control. The language in the course is German.

Next course: 10 to 21 June 2013

VLB courses in Germany

Craft Brewing in Practice 2012: Participants and the lecturer Burghard Meyer (left) The Applied Microbiology Course in the VLB-laboratory

Participants of the Carlsberg Certified Brewmaster Course in the VLB-hops garden

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Yochai Kudler, Israel

(dp) Dressed up for the occasion, they all came together one last time for the awards ceremo-ny – 49 men and women from around the world. Divided into two classes, they have sat together in the classroom for six months, carried out laboratory analysis work and malting and brew-ing trials and finally been subjected to intensive examinations. Now the atmosphere is relaxed, high-spirited, exuber-ant. All are delighted

that they will soon be heading back home. Lively discussions spring up everywhere. Then when Dr. Josef Fon-taine, Managing Director of the VLB Berlin, begins to award the diploma, he is greeted by spontaneous applause. “We are delighted”, he addressed the participants, “that we have been able to help your professional advance-ment. With this diploma as VLB Certi-fied Brewmaster, you have excellent chances to further your careers.”The graduates probably had similar thoughts as they travelled to Berlin from four continents and 13 countries. They came from Germany, Spain, Tur-key, Israel, Russia, Canada, USA, Brazil, Venezuela, Korea, Singapore and Tai-wan as well as from China. Alone from the latter there were 14 participants from large breweries. This is a clear indication of how the beer market is thriving in Asia. Besides this trend, the participant structure of the Certified Brewmaster Course also highlights the pub breweries and the craft brewers’ scene. Nine graduates stem from these segments of which six come from the current mecca for craft brewers, America. It is apparent that regional

beers with a unique character are gain-ing ground worldwide. However, the annual Certified Brewmaster Course is a worthwhile investment for all brewery staff. Whether the company is large or small, a brewing group or a micro-brewery – everyone who is professionally involved in the brewing process can profit from the in-depth knowledge of the VLB experts. These present, in very compact form, both the latest insights in brewing technol-ogy as well as proven strategies for the operational practice.

Little time, much subject matterAs ever, the Certified Brewmaster Course covered the whole spectrum

of beer production. Thus the syllabus included the handling of the raw ma-terials, the individual steps in the brew-ing process as well as quality control. Latest knowledge was also conveyed in laboratory practical work. The lec-turers presented the chemical-tech-nical analysis methods or explained the basic principles of microbiology. At regular intervals, practical brew-ing experience was gained using the students’ pilot plant at the VLB. In addition microbiological sampling techniques were learnt and work car-ried out in the hop garden. The pro-gramme was rounded off with guest lectures from the industry, practical experience in process controlling and

VLB Berlin bids farewell to its Certified Brewmaster Course 2012In a festive ceremony on the 22nd June 2012, the VLB Berlin bid farewell to the 49 participants of the latest Certified Brewmaster Course. The official event

marked the termination and climax of a challenging course in brewing technology. This had started in January and since then much has been demanded of

all those involved. Nevertheless, this form of further education in English is becoming increasingly popular. This can be seen in the number of participating

students with 28 in 2007, rising to 31 in 2009 and reaching the current peak of 49 in 2012.

lessons on business economics and logistics. Further areas of emphasis were set by lectures on the running of a pub-brewery and on tapping and dispensing technologies.With regards the densely packed cur-riculum, the students did not only have a lot to learn but were also subjected to frequent written tests in order to document their progress. However, the greatest challenge was posed by the comprehensive final examinations. Only those who successfully managed this hurdle were awarded the diploma, “VLB Certified Brewmaster”. Since the course is designed for professional brewers, the students also have to provide documentary proof that they have had three months practical expe-rience in a brewery. This presented no problem for most participants since

they had been entered for the course by their breweries. The others, who are newcomers to or intend to join the brewing profession, will receive their diplomas later after they can docu-ment that they have gained the neces-sary practical experience in a brewery.

Spring Conference and excursionsOnce again the excursions proved to be a highlight of the Certified Brew-master Course. The first already took place in March for the 99th VLB Brewing and Engineering Conference in Siegen. The participants experienced top-class presentations and lively discussions. Besides the conference itself, the stu-dents were also impressed by the tech-nical visits to Krombacher, Franke Bev-erage Systems, Kreuztal, and Schäfer Container Systems, Neunkirchen. The

second excursion was more extensive. Designed as a crowning conclusion for the whole course, it offered an interest-ing cross-section of the brewing and supply industries as well as scientific institutes. The stops on this journey through Germany were: Malteurop, Heidenau Köstritzer Schwarzbierbrauerei,

Bad Köstritz GEA Brewery Systems, Kitzingen Weyermann Maltings,

Bamberg Weissbierbrauerei G. Schneider,

Kelheim German Hops Museum,

Wolnzach Hops Research Institute Hüll,

Wolnzach

49 Brewing experts from 13 countries and four continents together with the lecturers and staff of the VLB Berlin: The German art of brewing is an international classic

VLB Certified Brewmaster Course 2014 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.

The Certified Brewmaster Course 2014 takes place from 13 January to 27 June 2014 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

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II Sang Bae(Korea)

Seunghan Baik (Korea)

Lior Balmas(Israel)

Jaime José Boluda Gimeno(Spain)

Emil Botzepe (Turkey)

Yong Cai (China)

José Julio Cambero Cenzano (Spain)

Akou Cheng (China)

Peiying Fan (China)

Sebastian D Agostino (Spain)

Erdem Dorgan (Turkey)

Jay Eychaner (USA)

Erickson Espina(Venezuela)

Ulas Bas (Turkey)

Rafael Farias Ferreira(Brazil)

Ugur Celik (Turkey)

Lan-xin Foo (China)

Alejo Giron Gonzalez (Spain)

Qiang Guo(China)

Ricardo Gregório (Brazil)

Caleb Hawkins (USA)

Mert Kalpar (Turkey)

Winnie Hsu(China)

Xiaoyu Hu(China)

Xiquan Ji(China)

Martis Lawson (USA)

Thomas Kraemer (USA)

Li Ming (China)

Xi Lin (China)

Zhiping Lin(China)

Cameron Lloyd (USA)

Kevin Longwell(USA)

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Zhuhua Wu(China)

Byoung Hak Oh(Korea)

Carlos Vitor Müller(Brazil)

Giovani MacDonald (Brazil)

Liubov Mikhaylova (Russia)

Robin Molloy(Canada)

Guilherne Campos Lopes (Brazil)

Bing Zhu (China)

Xiaohui Zhang (China)

David Williamson (USA)

Donghui Wei(China)

Wang Jie (China)

Roland Siemsglüss (Deutschland)

Thomas Schöne (Deutschland)

Serhan Saka (Turkey)

Gilbert Poulin(Canada)

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International Trade Fairs

Pop in at VLB booths all around the world!Like students and delegates from all over the world join in VLB’s conventions and train-

ing courses, the VLB experts attend international trade fairs to keep in touch with their

alumni and partners.

See you 2012/2013 in…

4 to 5 December 2012: Dubai Drink Technology Expo, Dubai

26 to 29 March 2013: Craft Brewers Conference in Wash-ington D.C., USA

26 to 30 May: EBC Congress Luxemburg City Luxemburg

25 to 27 June 2013: Brazil Brau, Sao Paulo, Brazil

16 to 20 September 2013: drinktec, Munich, Germany

(WiK) Trade fairs and exhibitions offer a good opportunity to combine a lively exchange of knowledge with an infor-mal chat, always with the opportunity to illustrate the spoken word with text books, leaflets etc. Projects are planned, cooperations intensified and ideas for new courses, congresses and projects are born. That all happens at a VLB booth and it does not matter if it is at the BRAU in Nuremberg, at the Craft Brewers Conference in San Diego, the China Brew in Beijing, the World Brew-ing Congress in Portland, the drinktech-nology in Mumbai or the Drink Technol-ogy Expo in Dubai. Another advantage of the participation on global trade fairs is to meet lots of colleagues from differ-ent countries and continents on just one business trip. Therefore the VLB booths are an open platform.

VLB presentations at conventions Drink Technology Expo, Dubai 2011:

Dr. Roland Folz (Fig. 1) Brau Beviale, Nuremberg 2011: Ex-

perts from all VLB departments (Fig. 4)

Craft Brewers Conference, San Di-ego 2012: Dr. Roland Folz, Burghard Meyer

World Brewing Congress, Portland, USA 2012: Jana Gierds, Dr. Roland Folz, Prof. Leif-Alexander Garbe, Nils Rettberg, Thomas Tyrell, Ruslan Hofmann, Olaf Hendel (Fig. 2)

China Brew, Beijing 2012: Olaf Hendel, Dr. Roland Folz, Dr. Roland Pahl, Christopher Nüter, Nils Rettberg, Ning Feng (Fig. 3)

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The Brewers’ course in Russian

2012: Participants with

lecturers and interpreters

VLB degrees: Great assets in the Common wealth of Independent States (CIS)

The high regard for VLB degrees was shown by the number of participants in VLB‘s Brewers Course in Russian

2012. Beside the co-workers of the global players like EFES and BALTIKA a number of brewers and heads of

production of independent breweries attended the course. Has the craft-brewing-movement reached the CIS

countries?(WiK) In March 2012 VLB‘s managing director Dr. Josef Fontaine and his staff bid the Russian speaking graduates farewell. Dr. Fontaine took his hat off to the students and their good success. “We hope you will use your applied VLB skills in your companies.“ The 8-week course started in January with 16 par-ticipants from Russia, Kazakstan, Az-erbaijan and Turkmenistan. The group quickly established contact with the lecturers as well as with the students of the English Certified Brewmaster Course with whom they shared the welcome reception and the panel discussion on international trends in brewing.

From raw materials to logisticsSpecialists from VLB Berlin gave lec-tures on raw materials, brewing tech-nology, fermentation/maturation, and filtration. Quality control was also

a main subject followed by filling/packaging and logistics. Even power management in the context of sustain-ability was dealt with. Considerable hands-on training in VLB‘s pilot brew-ery as well as microbiological sampling and analysis supplemented the lec-tures. Chemical technical analysis was the subject of the practical courses in VLB‘s Dortmunder Lab.The participants gained deep insight into different aspects of the varied Ger-man brewery sector via visits to the trade fair International Green Week, to pub breweries in Berlin and to the Berliner-Kindl-Schultheiss-Brewery. After passing the challenging 5-day examinations the students started on their 4-day excursion to renowned breweries, malt houses and compa-nies of the supply industry in all parts of Germany.

Hands-on training – learning by doingVLB‘s training courses are character-ised by a close integration between theory and practice. Especially the brewers‘ course in Russian is regularly adapted to the requests of the compa-nies which send their staff to Germany and match it to current developments in the brewing sector.In the meantime the course involves about 70 hours of practical training which are supplemented by integrated exercises during lectures. Most prac-tical training sessions are conducted in small groups. It is essential that the participant get the opportunity to practice all steps of a process for themselves. Beside numerous practi-cal lab courses hands-on training has been also arranged at VLB‘s testing laboratory for packaging.

Dr. Josef Fontaine hands over the certificates: 1st Marina Garanina, EFES

Photos: WiK

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VLB‘s pilot brewery: Introduction to microbiological sampling

After the examinations the graduates travelled through Germany to visit renown breweries, malt houses and companies of the supply industries.

Quality control: Hands-on-training at VLB‘s laboratory

A special highlight was the sensory evaluation with Christoph Uhde of VLB‘s Department for Brewing and Beverage Science & Applications (BBSA). At first he asked: “Which kind of sensory tests do you know? Which kind of off-flavours?“ Afterwards a sensory evaluation of different spe-ciality beers was conducted, from wheat beers, through dark beers up to smoke beer. “I intentionally did not choose our standard beers. I wanted to introduce you to a profile of German local and special beers“, explained Mr. Uhde. „When you do sensory evaluation at your own plant, always differentiate from the weakest to the strongest beer“, was his advice. Christopher Nüter, BBSA, conducted the hands-on training for microbio-logical sampling at VLB‘s pilot plant. “It is our goal to take representative samples“, he stressed. Afterwards he explained which parts of the keg just have to be rinsed with ethanol and which have to be cleaned by flaming.

He also explained the difference be-tween disinfection and sterilisation. “Why is ethanol not enough?“ the par-ticipants wanted to know. “It is difficult to clean the sampling spiral because of its small internal diameter. That is the reason why it is additionally cleaned by flaming“, explained Mr. Nüter. “You can dismantle the fittings of the keg and clean it, but it is impossible with the spiral. Another reason is that the plastic materials inside the head of the keg could be damaged by flaming.“Mr. Nüter recommended a sterilised swing top bottle as sample container and demonstrated the way to use it. “Avoid secondary contamination!“, he emphasised. After detailed explana-tions it was the turn of the participants. One after the other had to take a sam-ple from the keg always taking care to clean the sampling point as well as the sampling vessel. Microbiological sam-pling is nowadays an integral part of the examinations. The next brewers‘ course in Russian will start in January 2013.

Once a year the VLB Berlin offers an 8-week training course for brewers in Russian. The course is targeted at employees from production, filling and quality control of breweries. It provides practical skills which are es sential for successful work in modern breweries. All lessons are translated into Russian, German skills are not necessary.

Next courses Fees14 January to 8 March 2013 7500 Euro (+ VAT)13 January to 7 March 2014 AccomodationContact The additional price for VLB Berlin: Ludmila Linke accommodation, lunch and linke@vlb-berlin.org Underground ticket www.vlb-berlin.org/rus is about 3000 Euro (+ VAT)

VLB Russian Brewers Course 2013 + 2014

Dr. Josef Fontaine hands over the certificates: 1st Marina Garanina, EFES 2nd Rufat Mammadov, BALTIKA 3rd Natalia Mironova, BALTIKA

www.vlb-berlin.ru

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International VLB Conventions 2012

(oh) In 2012 VLB has again successfully organised technical conferences for the brewing sector around the globe. With its events in Germany, Brazil, Rus-sia and China the VLB was active in four of the top five beer nations of the world.

Ibero-American Brewing Symposium in BrazilThe 3rd Ibero-American Symposium Brewing and Filling Technology of VLB was held from 18 to 21 June 2012 in Petropolis, Rio De Janeiro, Brazil. With a total attendance of 320 brewing experts from 20 countries it was very well attended. New this time was the integration of the renowned Brewing Barley and Malt Seminar of the Food and Beverage Technology Center of the Brazilian SENAI into the VLB sym-posium.The three day programme covered topics related to brewing and filling with a special relevance for the Brazil brewing industry. As a special high-light, several presentations were held by representatives of the four leading brewing groups in Brazil – Ambev, Cer-vejaría Itaipava, Cervejaría Schincariol, and Heineken Brasil. The Ibero-Ameri-can Symposium of VLB is traditionally

closely connected to the local brewing industry in the hosting country. This time the delegates had the opportu-nity to visit four breweries in the area of Rio de Janeiro. The technical pro-gramme was supplemented by two evening events, supported by major sponsor Krones and Agraria, GEA Brewery Systems, Landaluce, Bühler and Pentair.

International Brewing Conference BeijingFor the second time, following 2010, the VLB Berlin in cooperation with Chi-nese National Research Institute for Food and Fermentation Industries (CN-RIFFI) hosted the International Brewing Conference Beijing in September 2012. Scheduled directly ahead of the “China Brew & Beverage” more than 230 par-ticipants attended a comprehensive two-day conference programme.On 17 and 18 September, two days be-fore the trade fair China Brew & Bever-age 2012, about 230 representatives from breweries, institutes, associations and the relevant supply industry met at the Brewing Conference. This func-tion was again actively supported by the Chinese Alcoholic Drinks Associa-tion (brewery segment) and – for the

first time – by the American Society of Brewing Chemists (ASBC). Leading representatives of both organisations were involved with presentations.A valuable insight into the work-relat-ed issues which currently preoccupy the technicians and technologists of the brewing industry in China, was giv-en in five lectures held by representa-tives of the brewing groups China Re-sources, Tsingdao, Yanjing, Zhujiang and Carlsberg China. Among other topics, the LOX-free barley, resource savings in the brewing process, the development of detection media for

The international VLB conference schedule for 2012 had two major highlights on the agenda: The 3rd Ibero-

American Symposium Brewing and Filling Technology in June in Brazil and the 2nd International Brewing

Conference Beijing in September in China. In addition, the Brewing and Engineering Conference in March in

Siegen, the 99th October Convention in Berlin and the 7th Russian Brewers Seminar in October in St. Petersburg

were also well attended by international guests.

Photos:1 Full house in Brazil – the 3rd VLB Ibe-

ro-American Symposium Brewing and Filling Technology in Petropolis was very well attended

2 Brewing Conference Beijing 2012 group photo – unfortunately the specially erected scaffold was not large enough for all participants…

3 About 150 delegates followed VLB‘s Russian Brewers‘ Seminar in St. Petersburg in October 2011

tRaining & eVents

specific Chinese beer spoiling or-ganisms and problems with the la-belling of bottles were presented and discussed. Some additional contributions were made by rep-resentatives from the VLB Berlin. In addition, eight companies from the supply industry presented new products and solutions for the brewing industry. All lectures were simultaneously translated in English/Chinese and reached an interested audience who were keen to discuss the topics covered.

International Conferences in Germany and RussiaIn March 2012 the 99th VLB Brew-ing and Engineering Congress took place in Siegen, Germany. For the first time it was merged with the 15th VLB Logistics Con-gress, more than 500 delegates attended this brewing summit. The event was generously sup-ported by the Krombacher Brew-ery. In October 2012 the 99th VLB October Convention with about

3 info@drinktec.comTel. +49 89 949-11318 | Fax +49 89 949-11319

drinktec is the pacemaker for the beverages and liquid food industry.The whole industry comes together at drinktec—companies large and small, regional and global. This is the place to find solutions. Be inspired by innovations, world premieres and new thinking. drinktec—Go with the flow.

World’s Leading Trade Fair for the Beverage and Liquid Food Industry

Processing + Filling + Packaging + Marketing

September 16–20, 2013Messe München

dt13-BrauereiForumVLB-92x240-E.indd 1 24.10.12 11:43

450 participants again proved its relevance for the brewing sector. The convention included the 41st International Brewing Barley Seminar and the business man-agement session „VLB Forum“. And – last but not least – the 7th Russian Brewers Seminar in Octo-ber 2011 in St Petersburg, contin-ued the involvement of VLB in the Russian brewing sector.

International VLB events 2013 100th Brewing and Engineering

Congress, 4 to 6 March 2013, Bitburg, Germany

4th Ibero-American Symposium Brewing and Filling Technolo-gy, 6 to 9 August 2013, Buenos Aires, Argentina

MicroBrew Symposium, Sep-tember 2013; Nuremberg, Germany

100th International October Convention, 28/29 October 2013, Berlin, Germany

9th Brewing Seminar Russia October 2013

Imprint

Brauerei Forum

Technical periodical for breweries, malt-houses, the beverage industry and their partners

Information service of VLB Berlin

www.brauerei-forum.de

ISSN 0179–2466

Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany

Editorial OfficeBrauerei Forum Seestrasse 13, 13353 Berlin, GermanyPhone: + 49 (30) 4 50 80-245Fax: + 49 (30) 4 50 80-210Email: redaktion@brauerei-forum.deInternet: www.brauerei-forum.de

Editorial DepartmentOlaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.orgWiebke Künnemann (WiK)kuennemann@vlb-berlin.orgDieter Prokein (dp)prokein@vlb-berlin.org

Brauerei Forum Advisory BoardDr.-Ing. Josef Fontaine, Wolfgang Kunze (WK), Dr. sc. techn. Hans-J. Manger

Advertising SalesVLB PR and Publishing DepartmentPhone +49 (30) 450 80-255 media@brauerei-forum.de

Publication DatesAppears with 10 editions a year, in German plus 1 issue in English. Day of publication: 12th of November 2012

Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping)Cancelation of the subscription in each case at the end of the yearWestkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66abo@brauerei-forum.de

Print and DistributionWestkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/20012309 Berlin, Germany

Research Institute for Water and Waste Water Technology (FIWAT)

Dr. rer. nat. Alfons Ahrens

+ 49 (30) 450 80-294 ahrens@vlb-berlin.org www.vlb-berlin.org/fiwat

Brauerei Forum

VLB institutes and departments VLB Berlin – Contacts

Research Institute for Engi-neering and Packaging (FMV)

Dr.-Ing. Roland Pahl

+ 49 (30) 450 80-238 pahl@vlb-berlin.org www.vlb-berlin.org/fmv

Research Institute for Special Analysis (also TU Faculty for Bioanalytics)

Prof. Dr. rer. nat. Leif-Alexander Garbe

+ 49 (30) 450 80-231 Leif-A.Garbe@tu-berlin.de www.bioanalytik.tu-berlin.de

Head of Finance

Dipl.-Ing. Knut Störmer

+ 49 (30) 450 80-237 stoermer@vlb-berlin.org www.vlb-berlin.org

Department for Brewing and Beverage Science & Applications (BBSA)

Dr.-Ing.Roland Folz

+ 49 (30) 450 80-161 folz@vlb-berlin.org www.vlb-berlin.org/bbsa

Research Institute for Micro biology(also TU Faculty for Microbiology and Genetics)

Prof. Dr.-Ing. Ulf Stahl

+ 49 (30) 314-72750 Ulf.Stahl@LB.tu-berlin.de www.mikrobiologie.tu- berlin.de

Office Dresden

Dipl.-Ing. Wolfgang Kunze

+ 49 (351) 830 37 95 wkunze@vlb-berlin.org www.vlb-berlin.org

Research Institute for Raw Materials (FIR)

Prof. Dr. Frank Rath

+ 49 (30) 450 80-154 rath@vlb-berlin.org www.vlb-berlin.org/fir

Managing Director

Dr.-Ing. Josef Fontaine

+ 49 (30) 450 80-292 fontaine@vlb-berlin.org www.vlb-berlin.org

VLB BerlinSeestrasse 1313353 BerlinGermany

+ 49 (30) 450 80-154 brewmaster@vlb-berlin.org www.vlb-berlin.org

VLB LaboTech GmbH

Dr.-Ing. Foland Folz

+ 49 (30) 450 80-220 labotech@vlb-berlin.org www.vlb-berlin.org/labotech

Research Institute for Engi-neering and Packaging (FMV)

Dr.-Ing. Roland Pahl

+ 49 (30) 450 80-238 pahl@vlb-berlin.org www.vlb-berlin.org/fmv

Research Institute for Special Analysis (also TU Faculty for Bioanalytics)

Prof. Dr. rer. nat. Leif-Alexander Garbe

+ 49 (30) 450 80-231 Leif-A.Garbe@tu-berlin.de www.bioanalytik.tu-berlin.de

Department for Brewing and Beverage Science & Applications (BBSA)

Dr.-Ing.Roland Folz

+ 49 (30) 450 80-161 folz@vlb-berlin.org www.vlb-berlin.org/bbsa

Central Laboratory

Dr. rer. nat.Diedrich Harms

+ 49 (30) 450 80-233 harms@vlb-berlin.org www.vlb-berlin.org/labor

Testing Laboratory for Packaging

Dipl.-Ing. Ingrid Weber

+ 49 (30) 450 80-242 weber@vlb-berlin.org www.vlb-berlin.org/vp

Research Institute for Management and Beverage Logistics (FIM)

Dipl.-Ing. Norbert Heyer

+ 49 (30) 450 80-139 heyer@vlb-berlin.org www.vlb-berlin.org/fim

PR and Publishing Department/ Editorial Office “Brauerei Forum“

Dipl.-Ing. Olaf Hendel

+ 49 (30) 450 80-255 hendel@vlb-berlin.org www.vlb-berlin.org/pr

Research Institute for Raw Materials (FIR)

Prof. Dr. Frank Rath

+ 49 (30) 450 80-154 rath@vlb-berlin.org www.vlb-berlin.org/fir

VLB BerlinSeestrasse 1313353 BerlinGermany

+ 49 (30) 450 80-154 brewmaster@vlb-berlin.org www.vlb-berlin.org

Topics

New brewery installations in South America

Technical and technological optimization potentials in filling plants

Developments in brewing technology

Raw material quality and supply aspects

Brewery visits

4th Ibero-American Symposium Brewing and Filling Technology 2013 in Argentina6 to 9 August 2013Buenos Aires, ArgentinaLanguage: English/Spanish

Symposium for managers from production, filling and quality assurance of breweries and soft drink producers in Spanish-speaking countries

With accompanying exhibition

www.vlb-berlin.org/argentina2013

Check our website for regular updates!

Contact: Thomas Tyrell, tyrell@vlb-berlin.org

VLB int. Events 2013

redaktion@brauerei-forum.de

www.vlb-berlin.org/events

VLB Congresses/SeminarsCertified Brewmaster Course 2013 14 January to 28 June 2013

Russian Brewers Course 2013 8-week training course for professional brewers in Russian, 14 January to 8 March 2013, Berlin, Germany

100th International Brewing- und Engineering Congress International congress for the brewing and malting industry and their suppliers, 4 to 6 March 2013, Bitburg, Germany. Language: German / English

4th Ibero-American Symposium Brewing and Filling Technology 6 to 9 August 2013, Buenos Aires, Argentina Language: Spanish / English

2nd European MicroBrew Symposium 16 / 17 September 2013, Nuremberg, Germany Language: English

Craft Brewing in Practice 2013 Practical training course for pub- and microbrewers, 2 to 13 September 2013, Berlin, Germany Language: English

100th VLB October Convention 2013 International convention for the brewing industry, 28/29 October 2013, Berlin, Germany Language: German / English

9th VLB Seminar for the Brewing and Beverage Industry in Russia 2013 4-day seminar, Moscow, Russia. November 2013 Language: English / Russian

Workshop „Applied Microbiology“ 4 to 9 November 2013, Berlin, Language: English

Certified Brewmaster Course 2014 Comprehensive training course for prospective brewing professionals, 13 January to 27 June 2014, Berlin, Germany

VLB at Conventions/Trade fairsCraft Brewers Conference 2013 26 to 29 March 2013, Washington D.C., USA

34th EBC Congress 26 to 30 May 2013, Luxemburg

Brasil Brau 2013 25 to 27 June 2013, São Paulo, Brazil

drinktec 2013 16 to 20 September 2013, Munich, Germany Hall B2, Stand 414

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