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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 | 9 November 2011 | ISSN 0179-2466

New developments on VLB

News from Research & Development

VLB Event Schedule 2012/2013

International Training Courses – Graduates 2011

Special Edition:VLB International – Review 2011

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33Brauerei Forum – VLB International 2011 3 redaktion@brauerei-forum.de

Content

VLB Berlin Inside4 The new VLB training centre – Status update

5 New international VLB members

6 VLB Berlin and SENAI Rio, Brazil, announcing cooperation / Deniz Bilge joins VLB´s team of experts

8 Stay tuned to VLB: New website and social network / VLB Alumni Meeting at the Craft Brewers Conference 2011

9 Wolfgang Kunze 85

Research & Development10 Fermentation tests with improved EBC fermentation modules12 New analytical method for determination of high molecular arabinoxylan

content in wort14 VLB laboratories achieved ISO/IEC17025 reaccreditation /

Dr. Diedrich Harms, DLG´s Managing Beer Test Officer

15 “AHA collaborative trials“ of the hop analytics work group

16 Stable isotope dilution assay: An outstanding tool in beer analysis

Training & Events18 VLB Berlin bids farewell to its Certified Brewmasters 2011

22 VLB International Seminars in Berlin: Training in Germany

23 “Technology Brewing and Malting“ / “The Yeast in the Brewery – Management, Pure yeast cultures, Propagation”

24 VLB Russian Brewers Course 2011 finished successfully

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

28 International VLB conventions 2011

30 VLB institutes and departments – contacts

32 VLB International Events 2011/2012

Small-scale tests of yeast properties can give valuable insight to optimise or modify the fermentation process or to develop new products. In this context the BBSA of VLB Berlin has improved an EBC testing method

10

12An analytical method for the determi-nation of high molecular arabinoxylan was established at the Research Institute for Raw Materials (VLB Berlin) in order to monitor their content in wort and beer

After 6 months of intensive training, 36 successful graduates of VLB‘s Certified Brew master Course 2011 were bid farewell on Friday, 24 June. This year’s VLB Certifed Brewmaster Course was attended by students from 18 nations

18

16The VLB Research Institute for Special Analysis (FIS) offers long lasting com-petence in mass spectrometry (MS) and stable isotope dilution assay (SIDA). MS and SIDA are outstanding tools for trace analysis from complex matrices such as mash, wort and beer

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 2011 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 2011 and our Russian Brewers Course. A list of contact persons as well as an event schedule for 2012 complete this issue. This year we would also like to invite you to join us on LinkedIn. Follow VLB’s company page or our group “VLB Berlin”. Looking forward to meeting you – personally or virtually!With best regards, Your team from the Brauerei Forum

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

4 Brauerei Forum – VLB International 2011

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eVLB inside

The new VLB training centre – Status updateThe planning of a new training facility at VLB Berlin is progressing. 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.

In summer 2010 the preliminary planning was submitted to the financing local authorities for approval.

Start of construction is currently scheduled for summer 2012.

(oh) In 2009 VLB Berlin received a fun-ding commitment of € 26.6 million for a new facility for training and educa-tion (see also the coverage in our Inter-national Editions 2009 and 2010). The project is financed jointly from local, 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 will be a pre-condition to extend the VLB services into the fields of beverage technology and biotechnology.

Preliminary planning is finishedAfter spending a lot of time with the numerous public tenders, negotiations and other administrational tasks the actual planning was started in early 2011. The new training centre consists of 6 levels. The basement will host the VLB pilot brewery and the pilot malting plant including the technical utilities.

On the ground floor conference and se-minar rooms and training laboratories are located. On the 4 upper floors fur-ther laboratories, seminar rooms and offices are planned. The basic design follows the idea of an open minded concept: The inner building will be do-minated by a large and light atrium. A big glass wall makes the brewing faci-lity in the basement transparent to the visitors. Several galleries invite face-to-face communication. The architectural concept and design was realised by Gerber Architekten (Dortmund), plan-ning of building services and laborato-ries is carried out by Planungsgruppe M+M AG (Hamburg) and the structural design by Ingenieurbüro Wetzel & von Seht (Berlin). The construction will be supervised by Peter Widell und KSV Krüger, Schuberth, Vandreike (Berlin). After lots of planning rounds the pre-liminary planning was completed in summer 2011 and has been submitted to the financing local authorities for approval.

In the meantime the preliminary plan-ning is under further elaboration. The next milestone will be the completion and submission of the design docu-mentation in order to apply for the construction permit. In the context of the project the demolition works on the site of VLB started at the end of 2010 and are still in progress.

Completion in 2014Based on the current schedule, the start of the construction works for the building excavation is expected in summer 2012. Depending on external influences (e.g. winter conditions) the ultimate completion and commissio-ning of the facility is expected for the second half of 2014.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.

Design of the new VLB training centre: View from southwest© Gerber Architekten

5Brauerei Forum – VLB International 2011

The Spanish brewery Hi-jos de Rivera (Estrella Galicia) is a new member

of VLB Berlin. The company is located in the north-west of Spain in the city of A Coruña. The brewery was foun-ded in 1906 and its major brand is Estrella Galicia, a lager beer with 5.5 %vol alcohol. The annual production is about 680,000 hl and there are 260 employees. In addition to beer, Hijos de Rivera also produces wine, water, spirits and cider.Photo: José Luis Olmedo Nadal (3rd from right) receives the Certificate of VLB Membership for Hijos de Rivera www. estrellagalicia.es

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New international VLB membersIn 2011 again two renowned breweries and some companies from the supply side have joined the VLB

network through a membership:

Tehran Govar Brewery from Iran also joined the VLB in January 2011. The brewery is located 120 km north-east of Tehran, the capital of Iran. The new greenfield plant went into operation in

2009 and has a capacity of about 1.5 mio. hl per year. Since alcoholic fer-mentation is prohibited in Iran, Tehran Govar focuses on non-alcoholic malt beverages which have become very popular in this country.Photo: Mansoor Nadjafi-Asl (Middle) receives the Certificate of VLB Member-ship for Tehran Govar www.tehrangovar.com

Companies from the supply industry which joined VLB in 2011:

www. voith.com ww.thermofisher.com

www. grundfos.com www. rundmund.de

www. ksb.com

www. isp.com

VLB inside

6 Brauerei Forum – VLB International 2011

VLB inside

VLB Berlin and SENAI Rio, Brazil, announcing cooperationPartnership signed in the field of education, further training and other projects

for the Brazilian brewing sector.

(oh) The competence of VLB Berlin is enjoying increasing appreciation worldwide: Further confirmation is the new cooperation agreement with the renowned SENAI Food and Beverage Technology Center from Vassouras, Rio de Janeiro, Brazil. The agreement was signed on 29 September 2011 in Berlin by Maria Lucia Telles, Director of SINAI Rio de Janeiro, Antõnio Tavares da Sil-va, Executive Manager of the SENAI Food and Beverage Technology Cen-ter, and Dr. Josef Fontaine, Managing Director of VLB Berlin.A focus of the agreement lies in close cooperation in the field of education and training for brewers in Brazil. It also includes the intention of joint development and consulting pro-jects with relevance for the brewing and beverage sector. As a first step, the well-established SENAI brewers’ courses will be sup-

ported by contributions from experts from VLB in the future. In addition joint excursions to Germany are plan-ned. The upcoming 3rd VLB Iberoa-merica American Symposium Brew-ing and Filling Technology from 18 to 21 June 2012 in Petropolis, Rio de Janeiro, Brazil, will include a session on raw materials and malt which will be organised together with SENAI.With this long-term agreement both institutes, SENAI and VLB, aim to fur-ther deepen the good relationships between the two great beer nations Brazil and Germany.The SENAI-RJ Food and Beverage Technology Center (CTS) is located in Vassouras in the State of Rio de Janeiro, Brazil. Amongst other things, CTS provides training courses for technicians from the brewing and food industry in Brazil.

Looking forward to close cooperation: Antõnio Tavares da Silva, Executive Manager SENAI-RJ, Maria Lucia Telles, Director SENAI-RJ, and Dr. Josef Fontaine, Managing Director VLB

Deniz Bilge joins VLB‘s team of expertsSince May 2011 Dr. Deniz Bilge has been new senior consultant at VLB‘s Department for Brewing and Beve-rage Science & Applications (BBSA).

VLB Berlin has successfully expanded its team of experts: With Dr. Deniz Bil-ge VLB has been able to gain an expe-rienced doctorate brewing engineer in order to strengthen its capacities.Deniz Bilge started his professional career with an apprenticeship as “Brewer and Maltster“ at the Beck´s Brewery in Bremen, Germany. After positions in Canada and Germany he started a study course in brewing technology at Technische Universität Berlin, where he obtained a degree in brewing engineering in 1999. In the following years he was a research assistant at the Institute for Brewing Science at TU Berlin under Prof. Karl Wackerbauer. There he also earned his Doctors degree.2005 Deniz Bilge moved to Sopura Chemie where he was responsible for the development and implemen-tation of cleaning and disinfection concepts in the brewing industry. In 2008 he left Germany for Greece. As Technical Director of the Hellenic Breweries of Atalanti he was respon-sible for the management of produc-tion and filling including purchasing, maintenance and human resources. In 2011 he moved back to Berlin.At VLB Deniz Bilge contributes to the research, consultancy and training of VLB‘s Department for Brewing and Beverage Science & Applications (BBSA) with special focus on the in-ternational markets.Photo: oh

7Brauerei Forum – VLB International 2011

Pumps ■ Valves ■ Systems

We set standards in industry.

A worldwide leading manufacturer of pumps, valves and systems, we are a competent and reliable partner in many areas of the food and beverages industry. In the beginning of 2010, we extended our product range for sterile processes. Offering products for these core applications is KSB’s res-ponse to meeting the customers’ requirements and our guarantee to find the right solution for any demand. This is achieved with thorough know-how and an in-depth competence in materials to deliver solutions from a single source. Which is exactly what KSB is all about. www.ksb.com

Visit us at Brau Beviale in Nuremberg!

09 to 11 November 2011, hall 6, booth 221

8 Brauerei Forum – VLB International 2011

VLB inside

VLB Alumni Meeting at the Craft Brewers Conference 2011

Stay tuned to VLB: New website and social network

The VLB booth at the Craft Brewers Conference in March 2011 in San Francisco, USA, again attracted a lot of interest. An additional highlight was provided by the first internatio-nal VLB Alumni Meeting, which took place in the context of this event.

(oh) No doubt about it: The annual Craft Brewers Conference has develo-ped into the biggest event for craft and microbrewers worldwide. With about 4000 attendees the 2011 conference was again sold out. Since 2006 VLB Ber-lin has been attending this event with

a booth. The aim is to continuously extend and maintain its international network – also with the US craft and microbrewers scene.In addition to a lot of other conference activities a special highlight for the VLB representatives Roland Folz and Burg-hard Meyer was the 1st International VLB Alumni Meeting which took place on Thursday, 24 March 2011, at the Hil-ton San Francisco. The intention was to bring together the small but constant-ly growing community of VLB alumni based in North America. Thanks to the support of Ziemann USA, the Trumer Brewery, the Sierra Nevada Brewing Co and the New Holland Brewing Co it was a small but enthusiastic party with great beers and food. VLB would like to address special thanks to Oliver Wesseloh (Ziemann USA) for his great support!

All attendees agreed that this was a successful kick-off which needs to be continued. The next international VLB Alumni Meeting is scheduled during the Craft Brewers Conference 2012 in May 2012 in San Diego, USA.

www.vlb-berlin.org/alumni

Long time no see: Participants of the 1st International VLB Alumni Meeting in March 2011 in San Francisco (USA)

The Internet has become one of the most important communication chan-nels – also for VLB. With a web site relaunch in 2011 and a new community on LinkedIn VLB is well positioned within the world of new media.

(oh) Since 1996 VLB Berlin has ope-rated a web site at www.vlb-berlin.org. In 2011 the forth relaunch was completed: The new VLB page has the “look and feel” of an informa-tion portal. All current news, dates and information are displayed on the start page. In the submenus the user can find detailed information about all VLB departments, its service activities, the publications, training courses and other events. As special gimmick a small quiz about brewing specific expert know ledge is offered. The information on the VLB web site is available in German, English, Spanish and Russian. www.vlb-berlin.org

Social media networks have been grow-ing very quickly and become more and more important – also on a professional level. In November 2011 VLB started to support an international community on the international network “LinkedIn”. Currently available is a company page and a group which will be managed and supported by several VLB experts. The group addresses international alumni, members, friends and partners of VLB. The language is English.

www.linkedin.com/company/ vlb-berlin

9Brauerei Forum – VLB International 2011

VLB inside

Wolfgang Kunze 85On 7 August 2011, Wolfgang Kunze, former Head of the Dresdner Brewers’ School, manager of the VLB office in Dresden and author of the textbook “Technology Brewing and Malting“ celebrated his 85th birthday.

(oh) Wolfgang Kunze, born in 1926, completed an apprenticeship as ”Bre-wer and Maltster“ at the Waldschlöß-chen Brauerei in Dresden, Germany. He graduated in brewing science at VLB Berlin in 1952. He moved back to Dres-den and became teacher and head of the Dresden Brewer’s School, a position he held for 38 years. In this position he introduced generations of brewers and maltsters in Eastern Germany to the art of beer brewing. After the German reunification he founded and ran the VLB office in Dresden and rendered great service in re-uniting the German brewers community in East and West.He conveyed his comprehensive know-ledge and his didactic experience in the famous textbook ”Technology Brewing and Malting“. His book – in brewers’ circles well-known as just the “Kunze”– has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in 1961. Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese,

3500 Russian and 1500 Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian. The English Edition – last updated in 2009 – is available at VLB Berlin and other book stores.Today Wolfgang Kunze lives in Ra-debeul near Dresden. He has been married since 1948 to his wife Christa and has 3 children, 8 grandchildren, 7 great-grandchildren and a dog.

www.vlb-berlin.org/en/kunze

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

10 Brauerei Forum – VLB International 2011

ReseaRCh & deVeLopment

(oh) Testing of yeast properties on a small-scale is mainly performed in so called EBC fermentation test tubes. This test was published in 1977 as method 2.5.4 “Tubes E.B.C.” within the Analytica of the European Bre-wery Convention (EBC). The reactors are described as glass tubes with an internal diameter of 50 mm and a height of 150 cm. In order to control the temperature they are equipped with a cooling jacket. The volume of 2 litres of fermenting substrate allows a head of liquid of 110 cm. Samples are supposed to be taken from the top of the fermenter at a level of 30 cm be-low the surface of the liquid. The ae-ration of wort is recommended within this method by inverting the tube 20 times after filling and yeast pitching. In comparison to other fermentation

methods in laboratory scale, the EBC tubes allow a relatively high liquid column with only 2 litres of volume. This simulates a certain sedimentation height and static pressure to the yeast. As a result this fermentation comes closer to a large-scale process than fer-mentations in other laboratory setups. This method has been used for de-cades within the brewing industry and works quite well but has some serious disadvantages. Due to the material properties of glass the tubes are quite sensitive in hand-ling. Also, the maximum internal pres-sure of a glass tube is limited. The ae-ration method by “shaking” the tubes is neither reproducible nor controlla-ble. An oxygen free processing of the fermented beer is almost impossible and the range of adjustable CO2 con-

centrations is very limited. Taking into account all of these disadvantages, this EBC method shows some room for improvement.

Modified test tubes made from stainless steelThe basic targets for the development of the new test tubes were to incre-ase the reproducibility, to optimise the handling and to bring the test environ-ment closer to conditions in industrial practice. The figure on the right shows the basic setup of the new fermenta-tion module containing 10 test tubes. They are made from stainless steel with an inner diameter of 65 mm. This increases the volume from 2 l to 3,65 l. Each tube has 3 cooling zones and is equipped with 2 Varivent® connectors provided by GEA Brewery Systems. The construction offers two sampling points per column and allows the in-line connection of measuring devices for turbidity or other parameters. A view into the test tube for technolo-gical observation of the fermentation process is possible by a sight glass. The pressure is controlled by a bun-ging device on the top of each test tube. The cleaning process has also been improved. The new installation is suitable for cleaning in place (CIP). All columns are connected in parallel into the same CIP loop. This assures an easy cleaning and sanitising of the 1,5 m long tubes within only one hour. An important aspect when it comes to screening a large amount of yeast strains on their fermentation proper-ties. In comparison to the conventio-nal EBC test tubes, the modified tubes show several significant advantages.

Improved sampling: A reproducible sampling can be done at two sampling valves at the same liquid level. The up-per one at 30 cm below liquid level as described in the original EBC method. The fixed point avoids irregularities due to different handling by different operators. Inline measurement can be applied with the installed Varivent® connections as well. This also allows the validation of new measurement devices and other applications.

Fermentation under pressure: The new tubes allow the application of an overpressure up to 3 bar during fermentation. This has several advan-tages. It improves the wort aeration and allows checking yeast properties under higher CO2 concentrations. Ano-ther positive effect is that the oxygen intake can be reduced significantly when the fermented beer is filled into bottles for further analysis.

Fermentation tests with improved EBC fermentation modulesSmall-scale tests of yeast properties can give valuable insight to optimise or modify the fermentation process

or to develop new products. During recent years the so called EBC test tubes made from glass were the method

of choice when running tests for beer fermentation. The Department for Brewing and Beverage Science &

Application of VLB Berlin has now introduced a further development of this method which shows significant

advantages in terms of handling and reliability.

Roland Folz and Thomas Tyrell in front of the

new fermenta-tion module for

fermentation test according to EBC

Brewing Technology

Photos: oh

11Brauerei Forum – VLB International 2011

CIP Cleaning: Due to the stainless steel construction, the new test tubes can be easily hooked up to a CIP loop. This allows reliable cleaning and disinfection and sa-ves time and cost.

Greater diameter and stainless steel instead of glass: The mo-dified tubes are made of stainless steel with an inner diameter of 65 mm. This leads to a larger vo-lume of each tube (3,65 litres). A typical experience with the con-ventional tubes was that in fer-mentations, where many samples had to be taken the liquid level decreased significantly in the course of the fermentation. As a result the volume of the beer was too low to run a complete beer analysis, especially including sen-sory tasting at the end of the test. With the extended volume of the new tubes this problem has been solved. Of course, VLB is aware that gaining adequate sampling at a volume of 3,65 l is still a pro-blem. However, this approach demonstrates a close connection to VLBs strategical investment in cutting edge analytical devices during the recent years in order to be able to gain as many re-sults as possible out of smallest amount of sample volume. The combination of a modern small scale fermentation set up com-bined with leading analytical de-velopments can therefore serve as a reference in today’s fermen-tation modelling. Fields of applicationNew selection of yeast strains and screening of fermentation properties: It has been shown in several publications that cul-ture yeast strains are usually not identical clones. Consequently it

is not uncommon to find yeast cells with genetic differences within one brewery yeast culture. These mixed populations are not necessarily negative for industri-al brewery fermentations. But in some cases one genotype within a mixed population performs better than others in terms of fermentation speed, flocculation, diacetyl reduction and others. To find genetically different yeasts in a batch it is necessary to sepa-rate single cells. At the VLB this is done with a micromanipulator. In a second step these yeast cells are propagated and checked to see if they are identical clones or different in their genetic proper-ties. If different yeasts are present they need to be tested on their fermentation properties and on their genetic stability. Our impro-ved EBC test tubes are perfectly adapted for reliably conducting those types of small scale fermen-tations. Screening of fermentati-on additives: Besides a general screening of yeast strains, the EBC test tubes are suitable to check the optimal dosage and the ef-fects of fermentation additives.Testing of new inline measure-ment systems for control of fer-mentation: The test tubes also allow the validation of analytical inline control devices during fer-mentation. The equivalent off-line control sample can be taken on the other side of the tube. With this improved EBC method process optimisation and pro-duct development of fermentet beverages will be more efficient and reliable.

Contact Dr.-Ing. Roland Folzfolz@vlb-berlin.org

Dipl.-Ing. Thomas TyrellTyrell@vlb-berlin.org

Origin of great beers.™

Focus on green brewing technology.

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Reduce your environmental footprint and go green – our equipment and processes are optimized for long-term sustainability and designed for your successful economic future. We develop innovative solutions considering your local conditions and your economic and ecological requirements.

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Nuremberg, 9 – 11 Novemberhall 7 / stand 602

GEA Process EngineeringGEA Brewery Systems GmbHHuppmann Tuchenhagen

Heinrich-Huppmann-Str. 1, 97318 Kitzingen, Germany Tel +49 9321 303-0, Fax +49 9321 303-603

Am Industriepark 2–10, 21514 Büchen, Germany Tel +49 4155 49-0, Fax +49 4155 49-2770

info@gea-brewery.com, www.gea-brewery.com

GEA_BS_GreenImage_92x240mm_engl_RZ.indd 1 24.10.11 11:09

ReseaRCh & deVeLopment

12 Brauerei Forum – VLB International 2011

ReseaRCh & deVeLopment

New analytical method for determination of high molecular arabinoxylan content in wort

Raw materials

Arabinoxylans as a factor contribu-ting to beer viscosity and filterabilityArabinoxylans are important non-starch polysaccharides in barley and represent a major structural constituent of cell walls in various tissues. While β-glucan enriched endosperm cell walls contain only small amounts of arabinoxylan (20 %), aleurone cell walls are built up mainly of arabinoxylans (70 %). The chemical structure of arabinoxylans consists of a linear backbone of β-(1,4)-D-xylopyranosyl residues to which α-L-arabinofuranosyl residues can be attached in O-2 and/or O-3 position. The distribution of the resulting structural elements of unsubstituted, monosubsti-tuted and disubstituted xylose residues varies depending on the origin of the arabinoxylans [1]. A unique characteri-stic of arabinoxylans is the presence of hydroxycinnamic acids, especially feru-lic acid, which can be linked to the O-5 position of arabinose residues.

In the past, successful attempts were made in cultivation and malting technologies to reduce the content of β-glucans in brewing barley and malt and thus

prevent technological problems in the brewing process caused by these substances. Arabinoxylans occur mainly together with β-glucans in the grain and

show very similar properties. Nonetheless they have not been included in most of these studies. An analytical method for the determination of high molecular

arabinoxylan was established at the Research Institute for Raw Materials in order to monitor their content in wort and beer.

Arabinoxylans are only partially solu-ble in water. Higher amounts of sub-stituted xylose residues improve the solubility of the molecules [2]. Under oxidative conditions feruloyl units can dimerize into dehydrodiferulate esters, cross-linking arabinoxylan molecules covalently with arabinoxylans and other cell wall components and the-reby contributing to the insolubility of arabinoxylans [1]. Due to their high molecular weight and cross-linking ca-pacity, arabinoxylans are able to form viscous solutions and stabilized gels, thereby displaying characteristics nor-mally associated with β-glucans.During malting, water-soluble arabino-xylan levels in malt increase to twice the amount found in barley [3]. En-zyme activities during mashing cause a further solubilization of arabinoxylan from malt with wort arabinoxylans re-presenting 10-14 % of the total barley malt arabinoxylan (6.4-6.9 %) [4]. Pa-

rameters such as kilning and mashing temperatures, steeping degree and grist coarseness influence the forma-tion and extractability of water-soluble arabinoxylans during malting and ma-shing [5]. In the past, filtration difficul-ties in the brewing process were gene-rally attributed to β-glucan contents in raw materials. Recently, it has been reported that arabinoxylans might have a larger effect on filterability than β-glucans [6]. Evidence was found that arabinoxylans may influence wort and beer viscosity to a higher extent than known for β-glucans [7]. Furthermore the impact of arabinoxylans on extract yield, haze formation and foam stabili-ty is discussed. Considering that those effects can be attributed mostly to high molecular, water-soluble fractions of arabinoxylans, further studies should concentrate on these substances.

High molecular arabinoxylansAt the FIR an analytical method for the measurement of high molecular ara-binoxylans from wort and beer was es-tablished as an adaptation of a method previously published by Obrecht [8].High molecular arabinoxylans are precipitated from wort by addition of alcohol. The precipitate is hydrolysed with sulphuric acid to break down the polysaccharides into their single su-gar residues. After a neutralisation step with calcium carbonate, the superna-tant is lyophilized, reconstituted in an eluent mixture and the xylose concen-tration measured by high performance liquid chromatography (HPLC) with refractive index detection (RID). The high molecular arabinoxylan content is calculated from the determined xylose concentration, assuming that barley malt arabinoxylan contains 56.3 % xy-lose [9]. The arabinose concentration in the lyophilisate is not considered in the

Fig. 1: Mean values of AX content in one congress wort prepared repeatedly over 5 consecutive days

Henrike Vorwerk, registered food chemist, Research Institute for Raw Materials (FIR) of VLB Berlin

Henrike Vorwerk

Prof. Dr. Frank Rath

13Brauerei Forum – VLB International 2011

ReseaRCh & deVeLopment

calculation as varying amounts of ara-binose can result from arabinogalac-tans. For validation purposes aliquots of one congress wort were prepared 10 times during one day and several times per day for 5 consecutive days. The intraday measurements had a mean value of 307 mg/L with a relative stan-dard deviation (RSD) of 4.9 %. For the interday measurements a mean of the daily mean values of 306 mg/L with a RSD of 1.4 % was calculated, showing a good repeatability of the sample pre-paration (Fig. 1).

First Results6 spring barley varieties, cultivated at various locations in Germany, were malted under varying conditions and the concentration of high molecular arabinoxylans in the congress worts of these malts was measured. The calcu-lated mean values for 4 locations and 2 malting variants ranged from 183–308 mg/L, showing a distinct variation of the determined arabinoxylan levels (Fig. 2). High molecular arabinoxylan concentrations measured in congress worts of commercial barley malts were in a range from 206–371 mg/L. Compa-ring the determined arabinoxylan con-tents in the congress worts with their β-glucan content, it appears difficult to find a correlation between these compounds, seeing as worts with simi-lar amounts of arabinoxylans contain strongly varying amounts of β-glucan (Fig. 3). But there seems to be a slight trend of increasing arabinoxylan con-centrations with decreasing β-glucan concentrations. A reason for this effect could be an improved extractability of high molecular arabinoxylans caused by a stronger degradation of β-glucans in the cell wall material during malting.

Taking these results into account it should be considered whether a strong degradation of β-glucans is useful to the brewing process if this results in larger amounts of high mole-cular arabinoxylan being released into the worts with the capacity to form viscous solutions and gels.

Literature[1] Izydorczyk MS, Dexter JE (2008):

Barley β-glucans and arabinoxylans: Molecular structure, physicoche-mical properties, and uses in food products – A Review, Food Research International, 41, 850–868

[2] Viëtor RJ, Voragen AGJ, Angelino SAGF (1993): Composition of non-starch polysaccharides in wort and spent grain from brewing trials with malt from a good malting quality barley and a feed barley, Journal of the Institute of Brewing, 99, 243–248

[3] Dervilly G, Leclercq C, Zimmermann D, Roue C, Thibault JF, Saulnier L (2002): Isolation and characteriza-tion of high molar mass water-solu-ble arabinoxylans from barley and barley malt, Carbohydrate Polymers, 47, 143–149

[4] Debyser W, Derdelinckx G, Delcour JA (1997): Arabinoxylan and arabino-xylan hydrolysing activities in barley malts and worts derived from them, Journal of Cereal Science, 26, 67–74

[5] Krahl M, Müller S, Back W, Kreisz S (2008): Arabinoxylan (Pentosan) in der Malz- und Bierbereitung, Brau-welt, 10, 248–252

[6] Sadosky P, Schwarz PB, Horsley RD (2002): Effect of arabinoxylans, β-glucans, and dextrins on the vis-cosity and membrane filterability of a beer model solution, Journal of the American Society of Brewing Chemists, 60(4), 153–162

[7] Li Y, Lu J, Gu G, Shi Z, Mao Z (2005): Studies on water-extractable ara-binoxylans during malting and bre-wing, Food Chemistry, 93, 33–38

[8] Obrecht J (2009): A straightforward method for the determination of viscosity-inducing arabinoxylans in wort and beer, Poster Session EBC Congress Hamburg

[9] Izydorczyk MS, MacGregor AW (2003): Identification of biochemi-cal and functional properties of β-glucans and arabinoxylans in bar-ley and malt that cause processing problems during malting and brew-ing, http://www.gov.mb.ca/agricul-ture/research/ardi/projects/98–187.html

ContactHenrike Vorwerk

vorwerk@vlb-berlin.orgProf. Dr. Frank Rath rath@vlb-berlin.org

Fig. 3: Arabinoxylan and β-glucan concentration in congress worts of commercial malts

Fig. 2: AX concentration in congress worts of malts from different barley varieties (4 locations, 2 malting variants) (n = 8)

14 Brauerei Forum – VLB International 2011

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Analytical Services

(WiK) VLB Berlin has renewed its accre-ditation according to DIN EN ISO/IEC 17025. “New this year is the acceptance of VLB’s Central Laboratory as a confor-mity assessment body for consumer health protection including food sa-fety”, says VLB’s Quality Management Representative Katharina Baron. This is an important precondition for the approval of Dr. Diedrich Harms (Head of Central Laboratory) as a private qua-lified expert for the testing of official

samples accor-ding to § 3 Cross Checking Regula-tion. As a result, VLB is now able to analyse official samples taken by the food inspec-tion authorities.Also new this

VLB laboratories achieved ISO/IEC17025 reaccreditationVLB Berlin has achieved the reaccreditation by the Deutsche Akkreditierungsstelle (DAkkS). The laboratories are now again accredited for a period of five years

according to DIN EN ISO/IEC 17025. Compliance to international standards is essential for a professional analytical laboratory.

year is the external monitoring by the DAkkS GmbH. DAkkS (Deutsche Akkre-ditierungsstelle) is the national accre-ditation body of the Federal Republic of Germany. It is legally mandated to carry out accreditations of conformity assessment bodies. DAkkS was foun-ded in 2010 based on EU Regulation 765/2008 and its accreditations are within the scope of the multilateral agreements of the European Coopera-tion for Accreditation and the ILAC and IAF international accreditation organi-sations. Since 1 January 2010, DAkkS has taken on the role as the national ac-creditation body of Germany. DAkkS is entrusted by the Federal Government with its public authority tasks and is subject to the German administrative law and operates on a non-profit basis. The mutual recognition of accredita-tions among the member countries

(WiK) In close cooperation with DLG Dr. Harms together with VLB staff developed solutions for the future of the beverage sector. The DLG tests are very strict, but popular, because a DLG me-dal on the bottle label is still a unique selling proposition at the point of sale.

Beer testIn the beer test 2011, were 651 samples and given scores based on chemical technical and microbiological analy-ses and sensory evaluation. The beer was sent in from Austria, Ger-many, Italy, Namibia, Sweden, Switzer-land, Tansania and the USA. In order to take part in the international DLG qua-lity test for beer, the beers must have been brewed in accordance with the German Purity Law of 1516. Ten senso-ry experts examine two different-aged

samples of each beer. There must not be any significant deviation between the fresh sample and the older sample. The beer has also to prove its

flavour stability during storage.

Spirits, fruit beverages and waterDLG‘s international quality test for di-stilled spirits, headed by Dr. Rolf Hardt (VLB Central Laboratory), in 2011 checked and awarded scores to 563 samples from 7 countries such as Aus-tria, Germany, Greece, Italy, Lithuania, Luxemburg and even from Mongolia.The DLG tests fruit beverages and co-vers fruit juices, nectars and fruit juice beverages. Even soft drinks such as caffeinated, functional and innovative drinks are tested. The water test, hea-ded by Dr. Alfons Ahrens (Head of VLB‘s Research Institute for Water and Waste-

Dr. Diedrich Harms, DLG’s Authorised Beer Test Officer

Dr. Diedrich Harms, head of VLB’s Central Laboratory, became Authorised Test Officer (Prüfbevollmächtigter) for DLG (Deutsche Landwirtschafts-Gesellschaft

– German Agricultural Society). He is responsible for all tests which are performed in the beverage sector, from beer to fruit beverages and soft drinks. He is

also a member of all DLG beverage commissions.

water), checks natural mineral, spring and table waters. All beverage tests are divided into a sensory and an ana-lytical part. Depending on the scores achieved, the products are awarded DLG Medals in Bronze, Silver or Gold.

ensures the acceptance of conformity assessments in Europe and all over the world.The reaccreditation audit also inclu-ded an evaluation of the QM system and technical audits of the analytical laboratories of VLB. Within the five-year validity of the reaccreditation, two supervising audits will be conducted.

www.vlb-berlin.org/en/services

Dr. Diedrich Harms harms@vlb-berlin.org

Die Akkreditierung gilt für die in der Urkunde aufgeführtern Verfahren

For the 116th time the hop analy-tics work group (Arbeitsgruppe Hopfenanalytik; AHA) met on 7th and 8th of July 2011 at the invita-tion of VLB Berlin’s in the guest-house „Zur Linde“ in Krausch-witz, Germany.

The AHA was founded in 1972 and works on developing meth-ods for the analysis of bitter substances in hops. Bitter substances repre-sent the most important ingredient of hops and hop products. Over the past decades several other substance groups came into focus, e.g. hop oils, polyphenols or most recently pesticides. The work of the AHA is closely related to the activities of the analytical com-mittee of the EBC. The implemen-tation of International Calibration Extracts (ICE) for HPLC analysis of hop bitter substances (α- and β-acids) was forwarded by the AHA and the stability of the ICE is controlled on a regular basis.Furthermore, the AHA provides

the opportunity to take part in collaborative trials. Several labo-ratories from the hop and beer industry already make use of the collaborative trials provided. These collaborative trials include analyses of bitter substances in different hop products (pellets and extract, downstream pro-ducts, pre-isomerised pellets and

extracts) or in beer ac-cording to the respective methods recommended in Analytica-EBC. A statis-tical evaluation of all re-sults (including z-scores for every laboratory) is part of the ser vice (fig. 1). More than 30 laborato-ries in Europe, the US and

Asia are already using the serv-ices provided to validate their analytical results. Participation is possible twice a year. Each round the participation fee is 180 €. For more detailed information please refer to Ruslan Hofmann.

Contact VLB Berlin, Ruslan Hofmann

hofmann@vlb-berlin.org

“AHA Collaborative Trials” of the hop analytics work group

Analytical Services

Fig. 1: Example for the statistical evaluation of bitter units in a Pilsener beer sample. The outlier are not included in statistics. The outliers were detected from lab. 16 ( Cochran-Test) and lab. 13 (Grubbs-Test).

mean 36,05 sr 0,048 CVSr 0,13 SR 0,760 CVSR 2,11SL 0,759 r95* 0,14 R95** 2,13 nR 11 r95** 0,15

R95** 2,40 *Sr,R • 2,8 ** Sr,R • F, F = f(n)

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16 Brauerei Forum – VLB International 2011

ReseaRCh & deVeLopment

Stable isotope dilution assay: An outstanding tool in beer analysis

Anaytical Services

The VLB Research Institute for Special Analysis (FIS) offers long lasting competence in mass spectrometry (MS) and stable isotope dilution assay (SIDA). MS and

SIDA are outstanding tools for trace analysis from complex matrices such as mash, wort and beer.

Todays brewing technology and re-search relies on accurate data derived from analysis of raw materials, inter-mediate products and the packed beer itself. Fundamental parameters such as hop bitter acids or fermentation by-products are frequently monitored by means of basic liquid chromatographic (LC) and gas chromatographic (GC) techniques. GC and LC setups are wi-dely established and automated. In routine applications both create large data sets without an operator needed. In addition to fundamental beer para-meters numerous trace concentrated substances are highly relevant. Volatile (off) flavour compounds, (hydroxy) fat-ty acids, hop oils or product contami-nants are usually present in (sub) ppb (µg/L) levels. Their identification and quantification is often crucial. Low tar-get concentrations require extensive sample preparation procedures, stable isotope standards and sensitive mass spectrometry.

Disadvantages of conventional internal standard assays in trace analysesA precise and reliable analysis of trace substances from complex matrices is a challenging discipline in beer ana-lysis. In brewing sugars, proteins, po-lyphenols, alcohols and organic acids frequently mask low concentrated tar-get substances. Matrix effects interfere or even preclude definite target iden-tification and precise quantification. In addition to an efficient instrumental setup, appropriate and reproducible techniques of sample preparation and target isolation are required. Analyte loss throughout sample preparation needs to be followed, therefore relia-ble standards have to be chosen. Many analytical problems can be solved by internal standards, however the accu-racy of those methods is very much dependent on the structure of the in-

ternal standard. In general analyte and standard should be as near identical as possible. Structural differences can cause severe differences in their che-mical and physical properties. Equi-libration of standard and matrix may not be reached and enrichment during sample preparation may be dispropor-tionate. Also matrix effects can cause discrimination or enhancement of one or the other. That means substance quantification might be incorrect or at least imprecise. In addition many target substances are labile, reactive or volatile during analysis and quantifi-cation does not properly reflect reality. In case structurally different internal standards are combined with exten-sive sample preparation procedures, systematic errors cannot be excluded.

The advantages of SIDA and MS in precise substance quantificationToday chromatographic systems are increasingly coupled to mass spectro-

metry (MS). Compared to basic GC and LC detectors (e.g. flame ionization and UV-detectors) MS enables substance characterisation and identification. If employed properly, MS is a very po-werful tool. In the mass spectrometer ions are generated by electron impact, chemical or electrospray ionization. In connection to chromatographic separation the occurrence and rate of characteristic ions can be assigned to chemical structures and compound identity can be proven. In MS marginal mass to charge differences of ions are measured and nearly identical mole-cules with similar GC or LC retention times can be distinguished. This fact offers the possibility of a special case of an internal standard assay: Stable iso-tope dilution assay (SIDA). SIDA is com-prehensive and very reliable technique of (trace) substance quantification. It is an internal standard assay in which stable isotope labeled substances are used as internal standards. In SIDA the

Prof. Dr. Leif-Alexander Garbe and Dipl.-Ing. Nils Rettberg, VLB Research Institute for Special Analysis (also TU Chair of Bioanalytics)

Fig. 1: The autosampler of GC-MS operates day and night

Prof. Dr. Leif-Alexander Garbegarbe@vlb-berlin.org

Dipl.-Ing. Nils Rettbergn.rettberg@vlb-berlin.org

17Brauerei Forum – VLB International 2011

ReseaRCh & deVeLopment

internal standard is an isotopologue of the target compound. Isotopolo-gues are molecules that differ only in their isotopic composition. Simply, the isotopologue of a chemical species has at least one atom with a different number of neutrons than the parent.Figure 2 shows two isotopologues of Linalool. Whereas substance a) con-tributes to hoppy beer flavour, sub-stance b) is a chemically synthesized stable isotope labeled standard. Ana-lyte and isotope standard are as near identical as possible and can be solely distinguished by MS. The highly similar physical and chemical properties of analyte and isotope standard assu-re equal behavior during extraction and chromatography. In either case the loss of isotope standard exactly equals the loss of analyte and vice ver-sa. The lower the target concentration, the higher its volatility and reactivity, the more essential the use of stable isotope labeled internal standards. If spiking with standard is carried out precisely, SIDA excludes any systema-tic errors. With respect to the limit of detection and quantification SIDA is not directly dependent on sample vo-lume. Therefore SIDA perfectly suits miniaturized analytical setups such as Ultra-HPLC-MS applications. In general all systematic errors that usually arise from external and internal calibration vanish when using SIDA.

Why is SIDA not widely used?The fact SIDA is not widely used in quality assurance labs and research institutes is connected to its two ma-jor perquisites: Firstly SIDA requires GC-MS or LC-MS setups combined with MS-skilled staff, secondly stable isotope labeled standards are nee-ded. Whereas prices for simple mass spectrometers are constantly decre-asing, the appropriate application of MS techniques is not trivial at all. The availability of stable isotope labeled standards is the major disadvantage of SIDA. Only very limited substances are commercially available. In most cases isotope standards have to be

chemically synthesized, however this is often anything but easy. A major pre-judice obverse SIDA is its high price. Doubtless prices for labeled standards or precursors seem to be high on first view, but have to be judged with care. SIDA is mainly applied in trace analysis, that means commonly only a few ng or µg standard are needed per sam-ple. In case 5 µg standard are needed per sample, almost 5,000 runs can be performed from 250 mg. Assuming 250 mg labeled standard cost € 500, the costs for isotope standards add up to € 0.1 per sample. This investment appears to be insignificant compared to costs for solvents and manpower.

ConclusionThe routine analysis in brewery quality assurance labs and research institutes is often based on chromatographic methods. Routine protocols, e.g. the quantification of higher alcohols or hop bitter acids, may be sufficiently

carried out with basic GC and LC equip-ment and conventional internal or external standards. When it comes to trace analysis of e.g. hop oils or staling carbonyls GC-MS or LC-MS methods coupled to SIDA are needed. In trace analysis, where sample preparation is usually extensive, stable isotope stan-dards significantly support a precise analysis. GC-MS and LC-MS techniques help to assure compound identity and enable a precise quantification even if target concentration is low. Doubt-less the major challenge in SIDA is the synthesis of stable isotope standards. In this field the VLB Research Institute for Special Analysis (FIS), and especial-ly Prof. L.-A. Garbe, offers long lasting competence. When it comes to mass spectrometry and SIDA he kindly offers his support. Do not hesitate to ask for on demand stable isotope standard synthesis, sophisticated support in terms of MS, SIDA and trace analysis in brewing.

Analytical services

Water / waste water

Barley, malt, hops

Wort, beer

Microbiology

Special analytics e.g. off flavours, residues, toxines

Testing of packaging

Testing of gas permeation through plastic bottles

VLB-LaboTech GmbH

Laboratory tools and equipment for the laboratory in breweries, malthouses, beverage industry and distillers

Microbiology equipment

Distilling apparatus

Sensoric glasses

www.vlb-berlin.org/service

Fig. 2: Analyte a) and stable isotope standard b) are as near identical as possible and can be solely distingu-ished by MS

18 Brauerei Forum – VLB International 2011

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(oh) Again a Certified Brewmaster Course has been completed in Berlin. Due to the strong demand, in 2011 it was necessary once again to conduct the course in two parallel classes. 37 of the initially 38 participants who arrived in January in a wintry Berlin, completed the course successfully. The high number of participants from the Ibero-American area this year was no-ticeable. Awarded as best VLB Certified Brew master 2011 was Martin Alejandro Bernabeu from Cervecería y Maltería Quilmes in Zárate, Argentina. “Silver“ went to André Gonzalez Hercoli, Am-Bev, Brazil followed in 3rd place by In-grid Vico, Mahou San Miguel, Spain, who was also the best female brew-master this year. The course was attended by partici-pants from Argentina, Austria, Belgi-um, Brazil, Chile, Germany, Guatemala, Italy, Japan, Korea, Mexico, Panama, Spain, Turkey, Uganda, Ukraine and the USA.

From raw materials to quality assuranceThe six month course addresses per-sons who desire a professional qua-lification in brewing technology, eit-her to enter the brewing industry or to advance within it. Split into three modules, the Certified Brewmaster Course covers practice-oriented and up-to-date knowledge in all brewing-relevant fields, from raw materials to quality control. Hands-on work in the labs in the fields of chemical technical analyses and microbiology increased the value of theoretical knowledge. During a week’s practical work in VLB’s pilot brewery, microbiological sample taking and work in the hop garden was performed.The course was supple-mented by guest presentations from the supply industry, exercises in pro-cess control and classes in economics and logistics. Lectures on managing a pub brewery and dispensing tech-niques completed the course. The

After 6 months of intensive training, 36 successful graduates of VLB‘s Certified Brew master Course 2011 were

bid farewell on Friday, 24 June. This year’s VLB Certifed Brewmaster Course was attended by students from 18

nations – once more evidence of the clear international focus of this training course.

International Training participants soon recognised that their stay in Berlin was not an exten-ded holiday. Periodical tests and the extensive closing examinations made continual studies necessary. All gradu-ates received a certificate at the end of the course. Those who had three or more months of work experience in a brewery also received the diploma “Certified Brewmaster VLB”. Because of their good practical experience in breweries, most graduates in 2011 re-ceived this diploma directly.

Brewing and Engineering Conference and excursionParticipation in VLB’s International Bre-wing and Engineering Conference in March 2011 in Bonn-Bad Godesberg (North Rhine-Westphalia), offered in-teresting presentations and technical visits. The final four-day excursion after the examinations included visits to re-nowned breweries, malt houses, hop processors, plant and label manufac-turers throughout Germany.

FarewellBefore distributing the certificates, Dr. Josef Fontaine looked back on the past six months: “It was a great pleasure to have you here at VLB Berlin”, he stressed. “Please use the knowledge and competence you acquired which will be useful for prospective career moves! And please keep in touch with us, with the VLB Berlin!”

A video from the farewell party is available at youtu.be/ZS-c3e-kXBM

The next VLB Certified Brewmaster Course takes place in Berlin 9 January

to 22 June 2012 and is fully booked

VLB Berlin bids farewell to its Certified Brewmasters 2011

Photos: oh

19Brauerei Forum – VLB International 2011

tRaining & eVents

André Buitoni(Brazil)

Alejandro Castillo Close(Guatemala)

Soner Erduran(Turkey)

Fernando Ventura Engelberg (Brazil)

Jack Colt(USA)

Mireia Cisternas(Spain)

Juan Altamirano(Argentina)

Jason Barcelon(USA)

Pedro Bevilaqua(Brazil)

Martín Alejandro Bernabeu (Argentina)

1.Ingrid Vico Diaz

(Spain)

3..

Alessandro Gorbi (Italy)

Luciano Fonseca(Brazil)

Koen Feyen(Belgium)

André Gonzalez Hercoli (Brazil)

2.2.

20 Brauerei Forum – VLB International 2011

tRaining & eVents

Veronica Menzel(Brazil)

Enrique Alonso Montoya(Spain)

Matthew Manthe(USA)

Jace Marti(USA)

Pedro Henrique Buhatem Matos (Brazil)

Tetsuya Koyama(Japan)

Buyong Moon Kim(Korea)

Pedro Joaquin Icaza(Panama)

Marco Filomeno Hundt(Deutschland)

Mayuko Onimura(Japan)

Juan Antonio de Oliveira Lopez (Chile)

José C.M. Neto(Brazil)

VLB Certified Brewmaster Course 2012 and 2013 Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the knowledge necessary for the technical management of a brewery. In addition the participants attend VLB‘s International Brewing and Engineering Convention and join an excursion with technical visits to modern breweries, malt houses and companies of the allied industry. All lectures are given in English.

Course 2012 is fully booked – enrolment has started for 2013The ”Certified Brewmaster Course 2013“ takes place from 14 January to 28 June 2013 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

21Brauerei Forum – VLB International 2011

tRaining & eVents

Versuchs- und Lehranstalt fürBrauerei in Berlin (VLB)

VLB CertifiedBrewmaster Course 2013

Comprehensive training course for prospective brewing professionals

14 January to 28 June 2013Berlin – Germany

www.vlb-berlin.org/brewmaster

brewmaster@vlb-berlin.org

David Santamaria(Spain)

Moose Sanders(USA)

Iliana Yanez Tirado(Mexico)

Ryan Wibby (USA)

Luis Suarez Blanco(Spain)

Issah Ssegawa(Uganda)

Josef Sigl(Austria)

Eric Jerome Ponce(USA)

Jung Hun Park(Korea)

Ievgen Zablotskyi(Ukraine)

22 Brauerei Forum – VLB International 2011

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2

  International Training 

VLB courses in GermanyIn addition to the popular Certified Brewmaster Course and the Russian Brewers Course,

VLB also offers a number of compact international seminars for the brewing sector.

“Craft Brewing in Practice” addresses pub and microbrewers, while “Brewing Technology

Remastered” is directed towards professionals from the brewing industry. “Brewing

in a Nutshell”, a new seminar, was successfully launched in 2011. All lectures of these

international courses are given in English.

Craft Brewing in Practice“Craft Brewing in Practice” is a ten-day training course, providing up-to-date knowledge in the field of pub and mi-cro brewing. It addresses persons who have a professional interest in pub bre-wing. It covers the basics of beer brew-ing in theory and practice. The lectures cover topics such as raw materials, the brewing process, fermentation, as well as economic and legal aspects for star-ting 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: 17 to 28 September 2012

Bespoke 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 bespoke 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 modularised system Carlsberg staff will now stay in Germany for only 2 months a year. The 1st module was realised with 18 participants from Carlsberg Breweries in China, Cambo-dia, Malaysia, Nepal, India, Malawi, Viet-nam, Laos and Germany (Fig. 2;3). “We are very proud that a famous brewing company like Carlsberg has chosen our institute for this long-term cooperation in the field of education. It’s great moti-vation also for our staff”, comments VLB Managing Director Dr. Josef Fontaine on the new agreement.

“Brewing in a Nutshell” “Brewing in a Nutshell” is a 2-day re-sidential course providing the basics of beer brewing. It covers the general principles of the brewing and malting processes, the raw materials and filling and packaging in theory. A professi-onal 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, marketing, administration, purchasing from breweries, maltings, the supp-ly industry or from associations, who need to have a general insight into the ”secrets“ of beer brewing. We are care-ful to point out that this course is not addressed at home or pub brewers!

Next courses: 25 to 26 November 201123 to 24 November 2012

“Brewing in a Nutshell“ is also available as an online course.

3

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vlb-b

erlin

.org/

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Craft Brewing in Practice 2011: Participants and lecturers

The book – in brewers’ circles well-known as just the “Kunze”– has accompanied countless bre-wers and maltsters on their way into and through the professio-nal practice since its first edition in 1961. Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese, 3500 Rus-sian and 1500 Spanish copies have been printed. It has also been translated into Polish, Ser-bian and Hungarian. The English Edition was last updated in 2009.

“Technology Brewing and Malting” by Wolfgang Kunze

“The Yeast in the Brewery – Management, Pure yeast cultures, Propagation” by Gerolf Annemüller and Hans-J. Manger

Raw materials: Barley, hops, water, yeast, adjuncts

Malt production Wort production Beer production: Fermention,

maturation, filtration, stabili-sation

Filling the beer: One-way/returnable glass bottles, PET, cans, kegs

Cleaning and disinfection Finished beer: Ingredients,

beer types, quality Small scale brewing Waste disposal and the envi-

ronment Energy management in the

brewery and maltings Automation and plant plan-

ning

4th updated English Edition, May 2010, 1100 pages, hardcover, ISBN 978-3-921690-64-2, 149 €

1st Spanish Edition, November 2006, 1074 pages, hardcover, ISBN 978-3-921690-54-3, 129 €

“The Yeast in the Brewery” is the English translation of a successful German publication written by Prof. Dr. Gerolf Annemüller und Dr. Hans-J. Manger. On more than 400 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.

Some historical facts about the development of the pure yeast cultures

Why it is necessary to rege-nerate the pitching yeast and what are their demands in the brewery?

Important microbiological and biochemical fundamen-tals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagation

Machinery, equipment and plants for yeast pure culture and propagation

Yeast management in the brewery

Recovery of barm beer and alternatives of utilisation of barm beer and surplus yeast

1st English Edition, November 2011, 440 pages, hardcover, ISBN 978-3-921690-67-3, 69 €

www.vlb-berlin.org/books

  Literature

24 Brauerei Forum – VLB International 2011

tRaining & eVents

International Training

The Brewers’ course in Russian 2011: Participants with lecturers and interpreters

Курс для пивоваров на русском языке 2011 года: участники с преподавателями и переводчиками

VLB Russian Brewers Course 2011 finished successfullyVLB Berlin offers an 8-week training course for professional brewers in Russian in Berlin every year. In March 2011, 26 brewers, chemists, microbiologists and engineers from EFES, HEINEKEN, BALTIKA and others received their certificates after successfully passing their exam.

Russian Brewers Course

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iKEFES Beverage Group прислала на обуче-ние наибольшее количество участников, от компании HEINEKEN обучение прохо-дили 5 сотрудников из различных фили-алов, два участника представляли ком-панию BALTIKA и одного сотрудника, на-чальника производства, прислала на обу-чение киргизская пивоваренная компания ОАО „АРПА“ им. Н. Урманбетова.Большинство участников курса занимают руководящие должности в различных под-разделениях завода, начиная с производ-ства и лаборатории, заканчивая складом хранения готовой продукции и логистики. Целью обучения являлось не только углу-бление знаний технологии и навыков ра-боты в собственной рабочей области, но и овладение знаниями всех производствен-ных процессов на пивзаводе. Именно эти требования были взяты за основу при ор-ганизации компактного восьминедельно-го курса, охватывающего все сферы пи-воваренной технологии, начиная с сырья, заканчивая логистикой. Успешное оконча-ние курса включает в себя сдачу экзаме-нов по всем релевантным предметам, в том числе, практический экзамен по ми-кробиологическому отбору проб.Экзаменационные успехи с высоким сред-ним баллом впечатлили как руководство института, так и самих преподавателей. Руководители института VLB, др. Йозеф Фонтэйн и Эберхард Вайнманн, а так же Хорст Мюллер (компания EFES), входя-щий в совет директоров института, по-прощались с выпускниками курса с по-желанием успеха в дальнейшей работе.

ЭкскурсияПосле экзаменов участники курса отпра-вились на 4-х дневную экскурсию, кото-рая включала в себя посещение извест-ных пивзаводов и компаний-поставщиков Германии. Первой остановкой был го-род Кульмбах. На пивоваренном заводе «Kulmbacher Brauerei» участников кур-са встретили Мартин Зак (фот. 1), руко-водитель фильтрационного и лагерного отделений, Удо Кнёррер, начальник про-изводства, и начальник лаборатории То-мас Шмитт. Во время экскурсии господин

Курс для пивоваров института VLB Berlin на русском языке пользуется большим успехом 26 человек из Грузии, Казахстана, Киргизии, Молдавии и России прошли обучение и успешно сдали экзамены в этом году в институте VLB. Таким образом институт продолжил свою многолетнию традицию в организации 8-ми недельных курсов c целью удовлетворения спроса на высококвалифицированных сотрудников в странах СНГ.

Зак объяснил особенности пивоваренно-го завода «Kulmbacher Brauerei», который был основан за счет объединения в 90-х годах пивоваренных заводов EKU, Reichel и Mönchshof. На сегодняшний день завод оснащен современными варочными по-рядками фирмы Huppmann, 82 ЦКТ, обо-рудованием кизельгуровой фильтрации и 1000-кг-CO2-системой регенерации, что в свое время позволило значительно сни-зить закупку CO2, а именно с двух раз в неделю до одного раза в месяц. Произво-дительность завода составляет 1,3 млн. гл пива в год, из них 350 000 гл пшенич-ного пива и 300 000 гл пива сорта Pilsener (Edelherb). „Не смотря на то, что наш завод расположен в Баварии, где традиционным сортом является пшеничное пиво, жите-ли нашего региона с большим удоволь-ствием пьют пиво «Pils», подчеркнул ру-ководитель фильтрационного и лагерно-го отделений. Сильное впечатление на участников кур-са произвел высокий уровень автомати-зации, который позволяет снизить коли-чество персонала до 3-4 пивоваров в сме-ну. После обеда с дегустацией всех изго-тавливаемых сортов пива, господин Кри-стоф Уде, VLB, поблагодарил за сердеч-ное и «информативное» гостеприимство.

В компании Töpfer Kulmbach гостей лич-но поприветствовал директор Марк Тёп-фер и вручил сотрудникам института VLB чек для пополнения экскурсионной кассы группы. Основной сферой деятельности компании являются этикетки для влаж-ного этикетирования. Экологичность яв-ляется важным аспектом для компании Töpfer. Все бумажные отходы компании направляются на вторичную переработку. Компания Töpfer поставляет свои продук-ты в более 70-ти стран мира. „Мы реа-лизовали большое количество проектов с применением термоусадочных этике-ток в России“, рассказал господин Тёп-фер. Во время экскурсии госпожа Эльке Нолль и господин Петер Фисманн объяс-нили различные методы печати: офсет-ная печать, глубокая печать и флексогра-фия. Наибольшее впечатление произвела

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печатная машина с 10-ю цветами печати. 150 млн. этикеток производятся на этом заводе ежедневно, 32 мрд. в год. Перед отгрузкой заказчику каждая партия про-ходит тщательный контроль качества по стандартам STLB (специальные техниче-ские условия поставки и приобретения).

Компания IREKS в городе Kulmbach была следующей целью экскурсии. После до-клада начальника производства доктора Херберта Графа, группа, в сопровожде-нии Беньямина Зёнляйна, отправилась на экскурсию в цех по производству хлебопе-карных добавок. Пивоваров очень впечат-лила полностью автоматизированная си-стема составления рецепта хлебопекар-ных смесей, в которые могут входить до 80-ти различных ингредиентов. 11 элек-тромонтеров и специалистов по электро-нике работают на производстве хлебопе-карных добавок и на солодовне. На солодовенном производстве посети-тели посмотрели все производственные этапы, начиная с приема ячменя до упа-ковки солода. По сегодняшний день ком-бинированные ящики проращивания и сушки солодовни IREKS являются уни-кальной конструкцией. „После сушки ящик проращивания автоматически стерилизо-ван“, объяснил преимущества этой систе-мы др. Граф. Электричество и тепло вы-рабатывается на собственной ТЭЦ ком-пании. На вопрос о добавке вспомога-тельных веществ на солодовне, началь-ник производства ответил: „Мы использу-ем пивоваренный ячмень такого хороше-го качество, что у нас нет необходимости применения добавок!“

Следующий день начался с экскурсии по пивоваренному заводу Oettinger. Дирек-тор пивзавода Михаэль Майер и техни-ческий руководитель производства Люд-вих Метц встретили группу посетителей и представили пивоваренную компанию. На территории завода (филиал Süd), со-ставляющей 20 гектаров, участники посе-тили варочный цех, фильтрационное от-деление, розлив и лабораторию. Для по-вышения эффективности работы было в свое время принято решение компактно-го установления всего производственно-го оборудования в одном большом цехе. На заводе установлены варочные поряд-ки фирмы Huppmann, 36 ЦКТ и установка мембранной фильтрации компании Norit. „Эта установка является одной из первых трех, установленных на пивзаводах“, до-бавил господин Метц. За счет того, что в другом филиале, расположенном по бли-зости (филиал Nord), до сих пор использу-ется кизельгур, можно проводить объек-тивное сравнение двух различных техно-логий фильтрации. 4 млн. гл пива и безал-когольных напитков разливаются на пиво-варенном заводе Oettingen, из них: 2 млн. гл пива в варочном цехе филиала Süd, 1

млн гл в варочном цехе филиала Nord, плюс 1 млн. гл безалкогольных напитков. Рецептом успеха пивоваренной компа-нии, как считает господин Майер (Mayer), является большой ассортимент. „Так же, в отличии от других компаний, у нас есть свой грузовой автопарк, мы не рекламиру-ем свою продукцию и не разливаем пиво в кеги “, добавил директор завода. Компа-ния экспортирует свою продукцию в Мол-давию и по лицензии компании Oettinger пиво варится в России, Белоруссии и на территории Украины.

Во второй половине дня экскурсионная группа прибыла в хмелеперерабатыва-ющую компанию Hopfenveredlung St. Johann в Hallertau. Др. Кристина Шёне-бергер, компания Joh. Barth & Söhne, подготовила разнообразную программу с докладами и экскурсией по заводу, со-вместным ужином и посещением завода фирмы NateCO2 в городе Wolnzach. По-сле вступительной презентации госпо-дина Пауль Юдт на русском языке о хме-леводстве, обработке хмеля и примене-нии различных хмелепродуктов, участни-ки курса посетили цех переработки хмеля, где они смогли посмотреть склады хране-ния хмеля и последующий процесс грану-лирования. Для изготовления гранул типа 45 хмель измельчают при температуре –36 °C для снижения липкости лупулина. Готовые гранулы хранятся на многоярус-ных стеллажах в охлажденных помеще-ниях. Перед упаковкой хмеля в упаковку поддается CO2 и азот для предотвраще-ния окисления гранул. На территории завода в городе St. Johann расположена лаборатория контроля ка-чества хмеля, пива и упаковки, а также небольшой экспериментальный пивова-ренный завод. Главный пивовар Андре-ас Гар рассказал, что этот завод исполь-зуется для разработки и тестирования но-вых рецептов и хмелепродуктов. Во время экскурсии по заводу NateCO2, специализирующегося на изготовлении хмелевых экстрактов, новый руководи-тель завода др. Андреас Вуцик показал и объяснил участникам экскурсии процесс экстракции хмеля.

Вторая половина среды была посвящена посещению компании KRONES. Посетите-лей встретила большая команда фирмы. Сабине Шмидт (фот. 2), руководитель от-дела ПР, описала процесс изменения про-филя компании с производителя этикети-ровочных машин к производителю ком-плексных систем. В 70-ые годы спектр изготавливаемой продукции был расши-рен за счет разливочных и инспекцион-ных машин, в 1984 компания вышла на биржу. „53% акций до сих пор находятся во владении членов семьи, именно поэто-му компания KRONES не потеряла харак-тера семейного предприятия“, заявила го-

Директор института VLB др. Йозеф Фонтэйн вруча-ет сертификаты трем самым успешным выпускникам курса. 1-е место: Александр Тараскин, главный пиво-вар и заместитель директора компании Baltika в г. Тула, Россия. 2-е место: Максим Симонов, руководитель ла-боратории компании BALTIKA в г. Хабаровск, Россия. 3-е место: Нана Мгебришвили, химик компании EFES в г. Тби-лиси, Грузия

The three best graduates from the Russian Brewers Course 2011: 1st – Alexander Taraskin, BALTIKA Brewery Tula, Russia, 2nd – Maxim Simonow, BALTIKA Brewery Chabarowsk, Russia, 3rd – Nana Mgrebischwili, EFES Georgia, Tiflis

   www.vlb-berlin.ru

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Once a year the VLB Berlin offers an 8-week training course for brewers in Russian. The course always starts in the second week of January. It is targe-ted at employees from production, filling and quality control of breweries. The course 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: 09 January to 2 March 2012 14 January to 8 March 2013

Contact VLB Berlin: Ludmila Linke        linke@vlb-berlin.org www.vlb-berlin.org/rus

VLB Russian Brewers Course 2012 + 2013

Вибке Кюннеманн

спожа Шмидт. В 90-ые годы была интегри-рована компания Kettner – производитель машин для укладки грузов на поддоны. С начала 21 века компания Krones предла-гает такие решения для складского хо-зяйства, как например, полностью авто-матизированные многоярусные стелла-жи. Альфред Акбаров провел экскурсию по производственным цехам с площа-дью более 17.000 м2, в которых собирает-ся и тестируется оборудование. В заключении господин Борис Федорен-ко представил презентацию о стриппин-ге сусла и различных системах рекупера-ции энергии. Кристоф Уде отметил: „Всег-да интересно посмотреть где и как изго-тавливается оборудование. Сотрудники компании KRONES работают очень вы-держанно и концентрированно, что гово-рит о добросовестности.“

После насыщенного дня участники при-были в г. Бамберг, где их на заводе пи-воваренного машиностроения компании KASPAR SCHULZ (фот. 3), уже ожидали Йорг Бинкерт, руководитель отдела ис-следований и разработок, и Оливер Якоб, отдел сбыта. После показа фильма о ком-пании на русском языке господин Бинкерт представил технические достижения из-вестного во всем мире поставщика обору-дования для пивоваренных заводов раз-личных мощностей. Способ, так называ-емой, «щадящей варки» (Schoko) моде-ли 2.0 стал еще более эффективным за счет распределительного устройства сус-ла. Процесс варки включает в себя фазу тепловой выдержки для изомеризации хмеля и образования ароматических ве-ществ. Выпаривание проходит в специ-альном испарителе, который напоминает телевизионную башню без острого нако-нечника. Именно здесь удаляется до 70 % ДМС. На сегодняшний день испарение в оборудовании Schoko проходит при тем-пературе всего 80 °C. Это снижает терми-ческую нагрузку сусла и сокращает рас-ход энергии. Система расходует менее 1 л жидкого топлива на 100 л сусла. „Мы уделяем внимание не только технологии,

но и энергетике, что на сегодняшний день неразделимо друг от друга“, рассказал го-сподин Бинкерт. На данный момент ком-пания KASPAR SCHULZ занимается ре-ализацией большого проекта для пиво-варенного завода Славутич на Украине. „Наш отдел технических разработок пы-тается реализовать каждое пожелание клиента – все оборудование сделано на заказ“, подчеркнул господин Якоб.

Утро последнего экскурсионного дня было посвящено компании WEYERMANN (фот. 4). Др. Андреас Рихтер, начальник лаборатории контроля качества, и Уль-рих Ферстель, отдел сбыла, встречали со-вместно со своим русскоговорящими со-трудницами экскурсионную группу. Перед экскурсией по заводу посетители послу-шали обзорную презентацию и подкре-пились баварским традиционным блю-дом. На вопрос о его мнение о биосоло-де, который изготавливается на солодов-не WEYERMANN, господин Рихтер дал следующий ответ: „Био-зерновые куль-туры чаще подвержены колебаниям ка-чества и приблизительно в два раза до-роже обычного.“ Основное производство сосредоточено в первую очередь на спе-циальных сортах солода таких, как напри-мер: карамельный солод и жженый солод различных вариантов. „Мы проводим со-лодоращение в соответствии с законом о чистоте пива“, подчеркнул Рихтер, „что относится и экспортируемому заграницу солоду.“ В цехе изготовления экстракта жженого солода участникам рассказали о технологическом процессе изготовления продукта SINAMAR®. Для достижения ин-тенсивности окраски и необходимого со-держания экстракта проводится щадящее кипячение в вакууме при низких темпера-турах (макс. 70 °C) до достижения плотно-сти 45° по шкале Плато.

Полные впечатлений участники курса вернулись в Берлин. В понедельник их уже с нетерпением ожидают на рабочих местах.

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  International Trade Fairs 

Meet VLB’s experts at trade fairs and conferences!

(WiK) Trade fairs and exhibitions offer a good opportunity to combine a lively exchange of knowledge with an infor-mal chat, and always with the opportu-nity to illustrate the spoken word with text books, leaflets etc. Another advan-tage is to meet lots of colleagues from different countries and continents on just one business trip.In 2011 VLB Berlin took part at the Craft Brewers Conference in March in San Francisco, USA, the EBC Congress in Glasgow, UK, and at the BRAU Beviale in Nuremberg, Germany.

Craft Brewers ConferenceThe Craft Brewers Conference with 3,900 members from the craft brew-ing community was joined by the VLB experts Dr. Roland Folz and Burghard Meyer. At the accompanying BrewEx-po America®, the largest tradeshow in the US for the brewing industry, the VLB experts met friends and alumni of the institute at the booth and advi-sed on the latest brewers courses and services. VLB Berlin will also take part in the Craft Brewers Conference from May 2 to 5, 2012 in San Diego. Roland and Burghard will arrange the 2nd Inter-national VLB Alumni Meeting there as well (detailed information will follow: www.vlb-berlin.org/alumni)

Fig. 1: Burghard Meyer (l.) and Roland Folz (r.) with friends of VLB Berlin

EBC CongressThe 2011 EBC Congress in Glasgow was a great success. Amongst the over 620 delegates, high quality presentations and over 100 posters were also nu-merous VLB experts. The VLB booth was again a meeting point for the in-ternational brewing industry.

Fig. 2: In a good mood. Roland Folz (VLB), Christian von der Heide (EBC)

and Roland Pahl (VLB) (f. l.)

In the same way that the VLB stand at the trade fair BRAU Beviale is an anchor for

brewers and experts of the whole beverage industry, the booths at international

conventions such as the annual Craft Brewers Conference or the EBC Congress are a

regular contact point for the beverage sector.

BRAU BevialeVLB always has the largest stand at the trade fair BRAU Beviale in Nuremberg, Germany. VLB‘s specialists from all de-partments and research institutes pro-vide information on all training courses and services which VLB Berlin offers to the whole beverage industry. VLB’s text books are available, in which “The Brewer’s Bible” (Wolfgang Kunze’s Technology Brewing & Malting) is the most famous. The booth’s meeting corner is often the place where large international projects and co-opera-tions are planned, while the bar offers a fresh beer from Berlin and the open stand invites colleagues to more in-formal chats. Fig. 3: Always well-visited. VLB booth at

BRAU Beviale 2010

VLB presentations at conventions• MBAA Annual Conference in

Minneapolis, USA: Roland Folz• EBC Congress, Glasgow, UK: Roland

Folz, Leif-Alexander Garbe, Roland Pahl, Nils Rettberg, Thomas Tyrell, Michael Voetz

• WDSC: Nina Baumjohann• European Congress of Chemical

Engineering, Berlin, Germany: Ste-fan Castritius

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VLB exhibitions in 2012• 2 to 4 May 2012: Craft Brewers

Conference in San Diego, USA• 28 July – 1 August 2012: World

Brewing Congress in Portland, USA

• 19 to 22 September 2012: China Brew, Beijing

• 6 to 8 November 2012: drink-technology India

• 14 to 16 November 2012: BRAU Beviale Nuremberg, Germany

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International VLB Conventions 2011

(oh) In 2011 VLB has again successful-ly organised technical conferences for the brewing sector around the globe. The events were located in Germany, Thailand, Russia and for the first time in Mexico and attracted a total of about 1400 participants.

Brewing Symposium in Mexico CityThe 2nd VLB Ibero-American Symposium Brewing and Filling Technology in Mar-ch 2011 in Mexico City was attended by 300 experts from 17 nations. A peg on which to hang the VLB Symposium was the new brewing plant of Grupo Modelo in Piedras Negras. As the leading brew-ing group in Mexico, Modelo currently operates eight breweries with a total capacity of 70 mio hectoliters per year. In order to optimise the logistics regarding the export into the USA Modelo erected a completely new brewery in Piedras Negras closely located to the US border. The project started in July 2008, the first stage with 5 mio hl went into

operation in March 2010. The general contractor is Ziemann. Meanwhile, a further expansion step has been com-pleted, so currently a brewing capacity of 10 mio hl is installed. Further exten-sions were considered in the planning, so that the brewing capacity can be increased in subsequent steps.The general concepts of this new bre-wery was a focus of the symposium. In addition to the technical session, an extensive by-programme was organi-sed. A special highlight was the trip to Piedras Negras. Four exclusively char-tered jets flew 200 conference dele-gates from Mexico City about 1000 km away, directly to Piedras Negras. There they were given a detailed introduction into the new brewing plant by Daniel del Rio, Chief Operating Officer of Gru-po Modelo, and Aturo Cadena, Director Brewing and Malting Operations. The 2nd Ibero-American Symposium of VLB was sponsored by Grupo Modelo, Ziemann, Sidel, Heuft and Eurotesca.

Brewing Conference Bangkok About 250 brewing experts from bre-weries located in South-East Asia and suppliers mainly from Europe met in June 2011 in Bangkok, Thailand. The “Brewing Conference 2011” was organi-sed for the second time in co-operation by VLB Berlin and the Thailand Beer In-dustry Guild (TBIG). The venue was the modern Bangkok International Trade & Exhibition Center (BITEC). Again the conference ran parallel to the trade fair

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2011 VLB had two major highlights on the conference agenda: The

2nd Ibero-American Symposium Brewing and Filling Technology in

March in Mexico and the Brewing Conference in June in Bangkok,

Thailand. In addition the Brewing and Engineering Conference in

March in Bad Godesberg and the 98th October Convention in Berlin

were also well attended by international guests.

Photos:1 Full house in Mexico City – the 2nd

VLB Ibero-American Symposium Brewing and Filling Technology

2 Technical visit by plane: On the way to the new Modelo Brewery in Piedars Negras

3 Technical visit to the Boon Rawd brewery in Banglen during the Brewing Conference Bangkok 2011

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

1 2

3Photos: oh

29Brauerei Forum – VLB International 2011

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ProPak Asia, which also took place at the convention site. The three day programme covered brewing related topics starting from raw materials to brewing technology and energy or water manage-ment. Brewers and maltsters from Thailand, Vietnam, Singapore, Ma-laysia, South Korea, Philippines, Germany, UK, Cambodia, China, Laos, USA, India, Belgium and Finland took the opportunity to extend their knowledge and share experiences with colleagues. The technical programme was com-pleted by a great by-programme which was organised by the Thai-land Beer Industry Guild. A special highlight this year was the technical visit to the new brewing plant of Boon Rawd in Banglen, 40 km north of Bangkok, where the delegates were welco-med by Chutinant Bhirom Bhak-di, a member of the owner fami-

ly, and Boon Rawd Vice President Isara Khaola-iead. The brewery went into operation in 2010 and currently produces about 2.2 mio hl beer. Major sponsors of the Bre-wing Conference Bangkok 2011 were Ziemann, Krones, Pentair and the Boon Rawd Brewery.

International Conferences in Germany and RussiaIn March 2011 the 98th VLB Brew-ing and Engineering Congress took place in Bad Godesberg, Germa-ny, with more than 300 delegates. The technical programme was completed by a technical visit to the new R&D centre of Heuft Sys-temtechnik. In October 2011 the 98th VLB Oc-tober Convention with about 500 participants again proved its relevance for the brewing sector. The convention included the 40th International Brewing Barley Se-minar. And with the 7th Russian Brewers Seminar in October 2011 in St Petersburg, VLB continued its involvement in the Russian brew-ing sector.

International VLB events 2012• 99th Brewing and Engineering

Congress, 5 to 7 March 2012, Siegen, Germany

• 3nd Ibero-American Symposi-um Brewing and Filling Tech-nology, 17 to 21 June 2012, Petropolis, Rio de Janeiro, Brazil

• China Brewers Conference, 19 to21 September 2012, Beijing, China

• 99th International October Convention, 8/9 October 2012, Berlin, Germany

• 8th Brewing Seminar Russia October 2012

4Photo: Heyer

tRaining & eVents

30 Brauerei Forum – VLB International 2011303030303030303030

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

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

All rights reserved. No part of this publi-cation may be reproduced in any form without the prior written permission of VLB, Berlin. We do not accept any liability of unsolicited sended scripts.

30

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

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 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

Managing Director

Dipl.-Kfm. Eberhard Weinmann

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

Managing Director

Dr.-Ing. Josef Fontaine

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

Department for Brewing and Beverage Science & Application (BBSA)

Dr.-Ing.Roland Folz

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

Research Institute for Raw Materials (FIR)

Prof. Dr. Frank Rath

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

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 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

VLB LaboTech GmbH

Dr.-Ing. Foland Folz

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

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

Central Laboratory

Dr. rer. nat.Diedrich Harms

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

Department for Brewing and Beverage Science & Application (BBSA)

Dr.-Ing.Roland Folz

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

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

Biological-Laboratory

 + 49 (30) 450 80-160 biolab@vlb-berlin.org www.vlb-berlin.org/biolab

www.vlb-berlin.org/brazil2012

Monday, 18 June 2012 Craft Brewery Workshop Excursion to Cevejaría Bohemia (Ambev), Petropolis Get-together

Tuesday, 19 June 2012 Technical Sessions: Technological optimisation potentials in filling Latest developments in brewing and beverage technology Excursion to Cervejaría Petropolis, Petropolis Welcome party

Wednesday, 20 June 2012 Technical Sessions: SENAI Symposium Barley, Malt and Malting New installations in Brazilian breweries

Tuesday, 21 June 2012 Excursion to Cervejaría Schincariol, Chachoeiras de Macacus

18 to 21 June 2012Petropolis, Rio de Janeiro, BrazilLanguage: English/Spanish/Portuguese

Including the 6th SENAI Symposium Barley, Malt and Malting

3rd Ibero-American Symposium Brewing and Filling Technology 2011 in Brazil

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

With accompanying exhibition

Kindly supported by

VLB int. Events 2012

VLB Congresses/SeminarsCertified Brewmaster Course 2012 9 January to 22 June 2012 – fully booked –

Russian Brewers Course 2012 8-week training course for professional brewers in Russian, 9 January to 2 March 2012, Berlin, Germany

99th International Brewing- und Engineering Congress International congress for the brewing and malting industry and their suppliers, 5 to 7 March 2012, Siegen, Germany. Language: German / English

3rd Ibero-American Symposium Brewing and Filling Technology 18 to 21 June 2012, Petropolis, Brazil Language: Spanish / English / Portuguese

Brewing Conference Beijing 2012 19 to 22 September 2012, Beijing, China Language: English / Chinese

Craft Brewing in Practice 2012 Practical training course for pub- and micro- brewers, 17 to 28 September 2012, Berlin, Germany Language: English

99th VLB October Convention 2012 International convention for the brewing industry, 8/9 October 2012, Berlin, Germany Language: German / English

8th VLB Seminar for the Brewing and Beverage Industry in Russia 2012 4-day seminar, Moscow, Russia. 22 to 25 October 2012 Language: German / Russian

Sour Beer Summit 2012 13 November 2013, Leipzig, Germany

Certified Brewmaster Course 2013 Comprehensive training course for prospective brewing professionals, 14 January to 28 June 2013, Berlin, Germany

VLB at Conventions/Trade fairsCraft Brewers Conference 2012 2 to 5 May 2012, San Diego, USA

World Brewing Congress 2012 28 July to 1 August 2012, Portland, USA

China Brew 2012 19 to 22 September 2012, Beijing, China

drink technoloy India 6 to 8 November 2012, Mumbai, India

BRAU Beviale 2012 13 to 15 November 2012, Nuremberg, Germany

drinktec 2013 16 to 20 September 2013, Munich, Germany

 redaktion@brauerei-forum.de

  www.vlb-berlin.org/events