Brauerei Forum - International Edition May 2016

Brauerei Forum

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

No 5/2016 – International VLB Edition I/2016 | 20 May 2016 | ISSN 0179-2466

Published by Versuchs- und Lehranstalt für Brauerei in Berlin

Inter natio nal E dit

ion I/ 2016

 Application of scanning electron microscopy  Comparison of molecular biological analysis

for differentiation of yeasts

 Testing of cans  Testing the stability of cargo units with a www.brauerei-forum.de

mobile motion base

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Content

 VLB Berlin Inside 4

Dr Dietrich Mönch new Chairman of VLB´s Technical Scientific Committee / Dr Josef Fontaine celebrates his 25th anniversary at the VLB

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Ulrich Rust is the new President of the VLB Berlin

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Wolfgang Kunze has passed away

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The Great Leap Brewing is a new member of the VLB Berlin

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Prof Dr Karl Wackerbauer is deceased

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Interior construction work is progressing in the new VLB training centre

5 The Administrative Board of the VLB Berlin elected Ulrich Rust, Managing Director Technology / Logistics of Gerolsteiner Brunnen, as its new chairman. Rust succeeds Dr Mike Eberle, who vacated this honorary office post available on December 4, 2015

10 Esau & Hueber builds new pilot brewery of the VLB Berlin / Johannes Fuchs is Head of the VLB Research Institute FISAS

 Research & Development 11 Applications of scanning electron microscopy at the VLB Berlin

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14 Comparison of molecular biological analysis for differentiation of yeast 17 Glass failure analysis on bottles & VLB Engineering Check 18 VLB Berlin tests increasing numbers of cans 20 Mobile motion base used to test the stability of cargo units by the transport of beverages

Quality assurance in Breweries is one of the prerequisites for an optimal process control and consistent product quality. The quick and easy identification of microorganisms, specifically yeast, to be controlled in the process and product is of great importance

 Training & Events 22 4th European MicroBrew Symposium in Nuremberg / 5th European MicroBrew Syposium – Market, Trends and Technology 23 Certified Brewmaster Course 2016 – The biggest course ever started / VLB Summer Party 2016 24 VLB Course Offerings

 Misc 26 Imprint / VLB institutes and departments

18 In order to be able to manage the growing demand for the testing of cans, the Testing Laboratory for Packaging of the VLB Berlin has recently purchased two new testing devices. These machines determine the buckle strength of beverage cans and lids

28 VLB international activities in springtime 2016

 editor@brauerei-forum.de

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 www.brauerei-forum.de  jobs.vlb-berlin.org

Cover: Victory Brewing Company in Downingtown, Pennsylvania, VLB Berlin member since 2015 Photo: Olaf Hendel

Which stresses are applied to the cargo during the transport of beverages? Answers to these question are given in a recently completed study carried out over the last two years by the VLB’s Research Institute for Management and Beverage Logistics (FIM)

Brauerei Forum – VLB International May 2016

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VLB inside  News

Dr Dietrich Mönch new Chairman of VLB’s Technical Scientific Committee At its meeting on March 7 in Soest, the members of the Technical-Scientific Committee (TSC) elected Dr. Dietrich Mönch, Tivoli Malz, Hamburg, Germany, as the new chairman.

Deputy TSC chairman remains Peter Peschman, Brauerei C. & A. Veltins. (oh) Background of the election was the appointment of the current incumbent Ulrich Rust, Gerolsteiner Brunnen,

as Chairman of the Administrative Board of VLB Berlin in December 2015, whereupon he provided his office in the TSC. Dr. Dietrich Mönch, born in 1962 in Hamburg, has a long and close connection to the VLB Berlin. He completed his studies in Brewing Technology at the Technische Universität Berlin in 1990 and received his PhD (Dr.-Ing.) under Prof Dr. Ulf Stahl in 1996. Subsequently he moved to Tivoli Malt in Hamburg. There he started as Head of Quality Assurance. Since 2002 he has been in charge of production and technology as Managing Director of this internationally operating malt house.

In addition to its involvement in the TSC, he is also active in numerous other national and international bodies. He is member of the board of the Association of German Maltsters (Deutscher Mälzerbund) and Chairman of the Technical Committee at Euromalt.

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Official handover at the TSC meeting in Soest: Peter Peschmann, Deputy Chairman, Dr Josef Fontaine, VLB Managing Director, Dr ­Dietrich Mönch, new TSC Chairman, and Ulrich Rust, VLB President and outgoing TSC Chairman

According to the charter of the VLB Berlin, Mönch as new TSC chairman will be proposed to be elected into the Administrative Board at the next general assembly of the VLB in October 24, 2016.

His successor as chairman of the TSC subgroup for Raw Materials, Malting and Hops which he had hold since 2005 was handed over to Dr.-Ing. Christian Müller, IREKS, Kulmbach.

Dr Josef Fontaine celebrates his 25th anniversary at the VLB 25 years ago, Dr Josef Fontaine, managing director of the VLB Berlin, started his career at the VLB as scientific assis­tant. On 1st February 2016 he celebrated his 25th anniversary.

(BF) It was the 1st February 1991, when Dr Fontaine started to work at the VLB Berlin as a permanent member of staff.

He was previously a student of Brewing Technology at the VLB Berlin. His first appointment was in the area of filtration development, but then he changed to quality management and finally to beverage logistics. While he

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was working, he completed a postgraduate course in industrial engineering. In 1999 he was awarded his doctorate. In 2001 the VLB Board of Administration appointed him as head of the VLB Research Institute for Management and Beverage Logistics (FIM). In the following year he became a member of the VLB management, and since 2012 he is the exclusive head of the VLB. Manuela Hauffe, Head of Finance, congratulates Josef Fontaine on his 25th anniversary

Brauerei Forum – VLB International May 2016

The Technical Scientific Committee of the VLB thus has continued since March 7, 2016 as follows:

Chairman: Dr. Dietrich Mönch, Tivoli Malz, Hamburg Deputy Chairman: Peter Peschmann, Brauerei C. & A. Veltins

• Subgroup Filling, Packaging, Operating Technology Chairman: Dr. Paul Panglisch, Rade-­ ber­ger Gruppe KG, c/o Radeberger Exportbierbrauerei Deputy Chairman: Thomas Lauer, Bitburger Braugruppe • Subgroup Environment, Resources and Working Safety Chairman: Werner Sauer, Privatbrau erei Sauer & Hartwig Deputy Chairman: Bernd Franzmann, Karlsberg Brauerei • Subgroup Production and Brewing Technology Chairman: Dr. Stefan Kreisz, Privatbrauerei Erdinger Weißbräu Werner Brombach GmbH Deputy Chairman: Leonhard Resch, Brauerei Bischofshof • Subgroup Quality and Analysis Chairman: Frank Homann, Warsteier Brauerei Deputy Chairman: Dr. Andreas Lud wig, Radeberger Gruppe KG • Subgroup Raw Materials, Malting and Hops Chairman: Dr. Christian Müller, IREKS GmbH Deputy Chairman: Darko Zimmer, Karlsberg Brauerei

VLB inside

Ulrich Rust is the new President of the VLB Berlin The Administrative Board of the VLB Berlin elected Ulrich Rust, Managing Director Technology / Logistics of Gerolsteiner Brunnen GmbH & Co. KG, as its new chairman. Rust succeeds Dr Mike Eberle, who vacated this honorary office post available on December 4, 2015. (oh) At its regular meeting on 4 December 2015 in Gerolstein, the Administrative Board of VLB Berlin elected Ulrich Rust as its chairman. Rust thus takes over from the previous VLB President Dr. Mike Eberle, who held this office since 2014. Eberle moved to the Carl Kühne KG in Hamburg last fall and had already announced his resignation as president of the VLB at the General Meeting on 5 October last year.

Ulrich Rust (52), a native of Bremen, graduated as Diploma Engineer for Food Technology with focus on brewing and beverage technology at the Technical University of Berlin in 1991.

After his graduation he joined the Brau und Brunnen Group, where he was responsible at various locations in senior positions in the areas of quality, technology, technical controlling, environment and technology. In 1999, he completed additional postgraduate studies in technical business administration at the Fachhochschule Köln.

In 2001, he became plant manager of the Kölner Verbund Breweries, responsible for technology and logistics. In 2006, he moved within the Radeberger Group and became a member of the Executive Board with responsibility for technology at the Dortmunder Actien Brauerei. Since 2007, Ulrich Rust is Managing Director for Technology and Logistics at the Gerolsteiner Brunnen GmbH & Co. KG. With sales of 6.6 million hectoliters of water and soft drinks and 760 employees, the company is one of the leading producers of mineral water and soft drinks in Germany in the premium segment.

After his graduation in Berlin, Rust has always been closely connected to the VLB. He has been a member of the Technical-Scientific Committee (TSC) of VLB since 1997. With his appointment as TSC Chairman in 2008, he also became a member of the Administrational Board of VLB. He most recently held the position of deputy chairman and was significantly involved in the negotiation and realization of the new cooperation agreement of the VLB with the Berlin University of Technology.

“The VLB is an institution that has already produced many generations of

Photo: oh

Handover in Gerolstein: Ulrich Rust, the new elected VLB President, bids farewell to his predecessor Mike Eberle highly trained brewing technicians and engineers and closely cooperates with the Technical University of Berlin. Not only nationally, but also internationally, it enjoys a very high reputation”, said Ulrich Rust. “For me it is a great honor and pleasure to be appointed as President. Together with the team of our Administrative Board, I am looking forward to supervise and support the development of the VLB in the future.”

As his first official act, Rust dismissed bid farewell to his predecessor Mike Eberle and wished him on behalf of the VLB Berlin all the best for the future.

With this change, the Administrative Board of the VLB Berlin has the following structure: • Ulrich Rust, Gerolsteiner Brunnen GmbH & Co. KG, Gerolstein (President/Chairman) • Gerhard Theis, Karlsberg Holding GmbH, Homburg (Deputy Chair-

man, Tresurer) • Peter Himmelsbach, Haus Cramer Management GmbH, Warstein • Dr Stefan Lustig, Brau Holding International GmbH & Co. KGaA, München • Horst Müller, EFES Beverage Group, Istanbul/Turkey • Wolfgang Janssen, Radeberger Gruppe KG, Frankfurt am Main In addition to the General Assembly and the Executive Management, the Administrative Board is the third official body of the VLB Berlin. It is elected by the General Assembly every four years and comprises a maximum of seven seats. The board primarily exercises control and steering functions and decides on the fundamental issues of the VLB such as the annual budget planning, the appointment of the Managing Director or the acquisition/sale of land or interests.

Brauerei Forum – VLB International May 2016

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VLB inside  News

Wolfgang Kunze has passed away On January 17, 2016, Diploma Brewing Engineer Wolfgang Kunze died at the age of 89. For 38 years he was vocational school teacher for brewers and maltsters in Dresden and from 1991 Head of the VLB Office Dresden. As author of the textbook “Technology Brewing and Malting” he was well-known even far beyond the borders of Germany. (oh) Wolfgang Kunze, born on 7 August an unscheduled promotion due to a by international editions in English, 1926 in Dresden, made an apprentice- lack of time. In 1990, Wolfgang Kunze Polish, Chinese, Russian and Spanish ship as “Brewer and Maltster" at the had been replaced by his successor as well as three additional German upWaldschlößchen Brewery in Dresden Herwig Bittner, who has remained the dates. Overall, his work with more than (Saxony) from 1947 to 1949. Subse- head of the Vocational School Centre 60 000 printed copies in 7 languages quently, he moved to Berlin where he for Agriculture and Food in Dresden has become one of the most successbegan to study Brewing Technology at until today. ful textbooks for brewers worldwide. the VLB Berlin and Humboldt Wolfgang Kunze was also the University. Against all the odds initiator of the “Dresdner Brewin the divided postwar Berlin, ers’ Day” in 1992. As a joint he graduated as a Diploma project of VLB with the BrewBrewing Engineer in 1952. The ers Association of Saxony this newly married young father meeting was devoted mainly decided – for family reasons – to the technical and technoto move back to his home city logical development of the of Dresden which was located breweries in the new federal in the GDR. There he took a states. In its 22nd edition the job as a teacher at the VocaDresdner Brewers’ Day took tional School for brewers and place on 8 April this year – the maltsters. What was originally first time without Wolfgang conceived as an interim soluKunze. With great dedication, tion became his professional honesty and his Saxon humor, passion that occupied him for Wolfgang Kunze had accompa38 years. So in the course of nied the brewing industry up nearly four decades countless until old age. He was a regular brewers and maltsters from and welcome guest at numeracross the GDR went through ous trade events and on trade his classes. fairs at the stand of the VLB he In 1959, he met a request to dewas always available for an invelop an official textbook for terview, a photo or even for an the training of brewers in the autograph.

GDR. This project was realized His merits for the brewing inin 1961 when the first edition of dustry are documented in nuthe book “Technology Brewing merous awards: He was an honand Malting" was published. Wolfgang Kunze (7 August 1926 – 17 January 2016) orary member of the VLB Berlin Over the decades the textbook (2001), an honorary member was published in the GDR in six of the German Association of editions, but also became very Brewmasters and Maltmasters popular with the brewing trainees in With his retirement in 1991, a new and (DBMB, 2001), an honorary member very active period of his life began. He of the Brewers Association of Saxony West Germany.

Wolfgang Kunze’s credo “express com- brought his extensive contacts and ex- (2006), holder of the Bavarian Beer plicated matters as simply as possible perience into the newly founded “VLB Medal (2008) and awarded with the and in the language of the people” Office Dresden”. In this position, he was Golden Badge of Honor of the VLB Berdescribes one of his key success factors a respected unifying figure who has lin (2015). His withdrawal from public both as a teacher and as an author. rendered great services in the con- life began two years ago when a seriContinuing his career as Director of vergence of East and West German ous illness weakened him. Although the Vocational School Dresden, Wolf- brewing industry after the German he temporarily recovered somewhat gang Kunze additionally took over reunification. In addition, the VLB took again, he died on January 17, 2016. the lessons for brewing technology at over the publishing rights of “Tech- Wolfgang Kunze is survived by his wife the Engineering School for the food nology Brewing and Malting”, so that Christa, with whom he was married industry in Dippoldiswalde (Saxony). the future of this book was secured. since 1948, three children, eight grandHowever, he refused an offer of the In 1994, the 7th revised edition was children, seven great-grandchildren Technical University of Dresden for published by the VLB, later followed and a dog.

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Brauerei Forum – VLB International May 2016

VLB inside  News

The Great Leap Brewing is a new member of the VLB Berlin The Great Leap Brewing, Beijing‘s first and to date most successful craft brewery, is a new member of the VLB Berlin.

(BF) With an annual production of around 490 million hl, China leads the world ranking for beer by far.

The market is dominated by large brewing groups, which, due to a slowing growth of the beer consumption, are facing an increasing competition. Against this background, a lively craft beer scene that wants to differentiate their special beers from the big brands, has developed in China during the recent years.

A craft beer pioneer in China is the US-American Carl Setzer, who, together with his Chinese wife Liu Fang, opened the first craft brewery in Beijing in 2010.

According to the philosophy of Great Leap Brewing, he relies on

local products such as spices, tea, vegetables, coffee, sugar, honey and hops to create a broad range of unusual craft beers in combination with an American inspired cuisine. A successful concept, since Great Leap Brewing today operates at three sites in the Chinese capital.

VLB membership In the face of an increasing educated customer base and an increase in market demand, Carl Setzer decided now to join the VLB as a member. On a visit to Germany in February, which led him also to Berlin, he received the membership certificate from the hands of Dr Roland Pahl.

The VLB is delighted and proud to welcome with the Great Leap Brewing the second Chinese brewery in the circle of its members.

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Photo: oh

Great Leap Brewing founder and owner Carl Setzer (m), Kurt Mashall (l) and Roland Pahl (r), both VLB, having fun in the Guildhouse in Berlin while handing over the certificate of membership Brauerei Forum – VLB International May 2016 16_05_06_GEA_BS_AZ_Wuerfel_92x240mm_EN_160425_RZ.indd 1

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26.04.16 13:54

VLB inside  News

Prof Dr Karl Wackerbauer is deceased Prof Dr-Ing Karl Wackerbauer passed away at the age of 84 on 9 November 2015. The emeritus held the Chair of Brewing Science at the Technical University of Berlin from 1977 to 2004 and was the Head of the VLB Research Institute for Technology of Brewing and Malting. (oh) Karl Wackerbauer was born on successor of well-known Berlin brew- during his more than three decades 18 September 1931 in Munich, Germa- ing scientists such as Wilhelm Wind- of active work. ny. After high school he completed an isch, Paul Kolbach, Gerhard Krauss and In his combination as researcher and apprenticeship as brewpractitioner, his profeser and maltster in Nessional advice was much selwang and Munich in in demand also inter1951/52. Subsequently, he nationally. So the name gained first professional Wackerbauer is still well experiences as a brewer in known in many major several breweries in Gerbreweries in Asia, Africa many. In 1955 he took up and Latin America. his studies at the Technical University of München Many honorary posts (Weihenstephan) where His extraordinary comhe graduated as Diploma mitment was also reBrewmaster in 1957. He flected in the numerous acquired his diploma in honorary positions that Brewing Engineering at Wackerbauer had held the Technical Univerduring his professional sity of Berlin in 1959. He career. Among others then went to the Andreas he was a member of Brewery in Hagen, where the VLB Administrative Karl Wackerbauer (18 September 1931 – 11 November 2015) he worked as an operatBoard, Scientific Direcing controller. tor of the VLB, Deputy Director of the Institute Return to Berlin Ulf-Dieter Runkel. Lasting merits he of Food Technology at the TU Berlin On 1 October 1962 he returned to acquired among others with his work and Scientific Director of the Institute Berlin, where he joined the VLB as a on brewing technological problems for Fermentation and Biotechnology in research associate in the brewing con- to questions of microbiology Berlin (IfGB). He was an active sultancy service. In 1967 he received and fermentation technolmember of the Technicalhis Dr-Ing (PhD) with a thesis on “The ogy, fermentation/maturaScientific Committee (TSC) beer-spoiling bacteria of the genus tion in cylindro-conical vesof the VLB, the EBC ComLactobacillus and their serological sels, oxygen problems and mittee for Microbiology and detection”. In 1968, he was appointed beer filtration. In addition Biochemistry, the Technical successor to Professor Silbereisen to his research work, he alCommittee of the German as Head of the VLB Brewing School, ways held a strong focus on Brewers Association, the where he had previously worked as the academic and practical German Institute for Pure a lecturer. In 1970 he was appointed education of young brewers Beer and the audit commitas Head of the VLB Brewing Consul- during the entire period of tee of the Berlin Chamber tancy Service and as private his professional career. of Crafts. In addition, the lecturer at the Technical He set special Vereinigung ehem. VLBer University of Berlin. In accentes in this (VLB alumni organisation) ap1975 he was habilitated area by the integration pointed him as an honorary member and appointed as Asof the study program for in 2004. sistant Professor at the TU brewing technology into Wackerbauer’s active career at the TU Berlin. On 1 July 1977 Wackerthe biotechnology at the Berlin and the VLB Berlin ended in 2004 bauer accepted the call to the TU Berlin in the 1990s and with the appointment of his successor Chair of Brewing Technology by the conversion of the Dr Frank-Jürgen Methner to the Chair at the TU Berlin. At the same VLB Brewmaster Course into of Brewing Science. time he took over in personal union English in 1999. In total he educated Prof Dr Karl Wackerbauer suffered the management of VLB Research In- and supported countless Brewmasters, from age-related health problems and stitute for Technology of Brewing and Diploma Brewmasters, Diploma Brew- died at the age of 84 years on 9 NoMalting. With this step he became the ing Engineers and Doctor Engineers vember 2015.

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Brauerei Forum – VLB International May 2016

VLB inside

Interior construction work is progressing in the new VLB training centre After the shell construction of the new VLB training centre was finished in February 2015, the complex interior construction work is progressing. According to the current plan, the training centre should be ready by the end of 2016. (oh) Particularly striking is the change in the outer appearance of the building, after large parts of the brick facade have been completed and the scaffolding has been removed. The interior is particularly complex in this project. A large number of laboratories, seminar rooms and technical facilities set high standards for building equipment.

So an armada of ventilation aggregates and filters was introduced into the technical plants on the 3rd and 4th floor. Additional cooling units will be installed on the roof soon.

Even before the onset of winter, the building was largely sealed off to the outside elements and connected to the district heating network. Thus, heating was possible – an important prerequisite for the continuation of various inside work during the winter. The drywall construction is now almost completed, as also are the wir-

ing, piping and other maintenance conduits. In January, work began on the tiling of floors and walls of large technical areas in the basement. The planning and constructing of the new pilot brewery by Esau & Hueber have also started and the beginning of the installation is scheduled for summer.

It is pleasing to note that the project is so far within the planned budget which was approved by the Berlin Senate Department for Urban Development. Overall, this budget is fixed at € 29.4 million gross, of which 90 % is covered by public funding. However, the time frame is crucial – as it is often the case in projects of this scale. Nevertheless VLB project manager Michael Sack is confident that the opening ceremony can be held during the VLB October Convention on 24th October 2016. The completion is scheduled for the end of 2016.

Photos: (1) Outside view on the new VLB training centre – the building on the left is the old brewhouse of the VLB Hochschulbrauerei (2) The large room of the technical centre in the basement – the new pilot brewery will be installed here (3) View into the central atrium of the building

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Brauerei Forum – VLB International May 2016

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VLB inside  News

Johannes Fuchs is Head of the VLB Research Institute FISAS

Esau & Hueber builds new pilot brewery of the VLB Berlin The pilot brewery of the new education and training center of the VLB Berlin is going to be planned and built

by Esau & Hueber. The company located in Schrobenhausen, Bavaria, Germany, signed the contract in October 2015. Since the project is funded by the State of Berlin, the award of the contract was preceded by a public

Following the departure of Dr Diedrich Harms on 31 January 2016, the operational management of the VLB Research Institute for Spirits, Analytical Technology and Sensory Analysis (FISAS) was conferred on the food chemist Johannes Fuchs.

tender procedure. (oh) Following the expansion of the new education and training center of the VLB Berlin on the campus Seestrasse 13, a completely new pilot brewery is also planned. The system complements the previously existing 2 hl brew house and the machinery for bottling and malting at the VLB. For the wort production a completely new brew house including hot water supply for 5 hl hot wort including lauter tun and mash filter as well as a roller and a hammer mill will be built.

The fermentation room is equipped with two CCVs per 20 hl and further CCVs with 5 hl volume and some horizontal tanks including CIP plant. For filtration and beer blending pressure tanks, a separator, a kieselguhr filter as well as a crossflow microfiltration will be installed. A high-gravity system and a flash pasteurizer complete the equipment. The entire system will be operated by means of an automatic

control system. Another contract for the building of the tiled floor in the new pilot plant was awarded to the company Körkemeyer. The planning for the new pilot brewery has begun already in October, the completion is scheduled for mid-2016.

“The new brewery will be the jewel of our new training and education center and expands our capacity especially in the field of further training enormously”, says Dr Josef Fontaine, Managing Director of the VLB. Peter Amler, Managing Director of Esau & Hueber, adds: “We are delighted to be able to provide these essential components for the future of the VLB. Surely this order is one of the most important in our company’s history.”

The project is funded to 90 % by the State of Berlin as part of the development funds “Improvement of regional economic structure” (GRW) with 2.1 million €.

Looking forward to the joint project: Sebastian Kappler (Esau & Hueber), Dr Josef Fontaine (VLB), Christoph Sedlaczek, Peter Amler, Hans Nerb (all Esau & Hueber), Dr Roland Pahl (VLB)

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Brauerei Forum – VLB International May 2016

Johannes Fuchs (oh) With effect from 1 February 2016, the state-certified food chemist Johannes Fuchs, in addition to his previous duties as Deputy Head of the VLB Research Institute for Spirits, Analytical Technology and Sensory Analysis (FISAS), has also taken on the operational management of the institute.

In this extended role, he will be the direct contact for all FISAS employees and responsible for the four working areas spirits and sensory analysis, analytical technology as well as spirits training (IfGB). Fuchs will be also the contact person at FISAS for all customers and members of the VLB. Johannes Fuchs reports to the VLB Managing Director, which temporarily has taken over the overall strategic management of FISAS. Johannes Fuchs (31) was born in Hamburg and graduated in Food Chemistry with the 1st state examination at the University of Würzburg and the 2nd state examination at the Bavarian State Office for Health and Food Safety.

In 2012 he came to the VLB Berlin where he took a position as a research assistant at the Central Laboratory. His work has been focused on the development of analytical methods in the area of beer and spirits.

Research & Development  Analytics

Applications of scanning electron microscopy at the VLB Berlin Dr. Martin Hageböck, Dr. Martin Senz (FIBW, BEAM), Stefan Reimann (FIBW, WMT), Benjamin Ende (FISAS) and Patricia Diniz (FIBGP)

Since 2013, the VLB Berlin has been in possession of a scanning electron microscope (SEM) of type JSM 6610LV (Jeol USA, Inc.). Its acquisition – at a cost of more than 300,000 € – was subsidized by an investment grant (IZ130010) from the Federal Ministry for Economic Affairs and Energy. The machine is used interdepartmentally to investigate a wide range of issues in basic research. It provides essential and valuable information through the direct and high precision visualization of minute structures. This is one of the reasons for the high scientific competence of the VLB Berlin making it one of the leading institutes for the brewing and beverage industry worldwide.

As the name suggests, electron microscopes work with electrons or electron beams. The latter are used to “feel” or scan the object under investigation. The secondary and backscattered electrons produced in the high vacuum are not just registered by the detectors. On the contrary, the data is processed by special computer programs to obtain a virtual picture of the object concerned. This procedure provides unique images of the surface structures of materials in high resolution and magnification which would not be possible to obtain by any other means. It is clear that the invention of the electron microscope opened up a completely new dimension in analytical procedures. This is particularly evident at the VLB with the option of the integrated energy dispersive X-ray analysis (EDX, Bruker Nano GmbH) which allows a rapid elemental analysis of the material concerned. It is possible to measure spectra from specific points or from an area in order to obtain a qualitative or quantitative evaluation of the elemental composition present. In addition, the distribution of elements within the sample can be determined.

In principle, however, the sample to be examined should be conductive, vacuum-resistant, grease free and, above all, dry. For biological specimens, this often entails elaborate sample preparation. In this process, the original sample structures are often destroyed due to the formation of artefacts. At the VLB Berlin, this can be prevented by a cryogenic device (Gatan USA Inc.) which is integrated into the electron microscope. This additional unit facilitates the transfer and the observation of deep-frozen samples. It has the

decisive advantage that the complex preparation of biological material is no longer necessary. Furthermore, by means of selective freeze-fractures, the internal structures can be exposed and visualised.

Basic research Because of the high importance attached to research at the VLB as well as the individual scientific aspirations, the extensively equipped SEM system at the VLB is indispensable for specific complex problems. This is especially true for basic research. This is carried out in the area of microbiology under the leadership of Dr. Martin Senz. He is a PhD graduate in biotechnology and heads the VLB Department of Bioprocess Engineering and Applied Microbiology (BEAM) within the Research Institute for Biotechnology and Water (FIBW). “We have been using the SEM successfully for our research since the beginning of 2014”, said Dr. Senz. “Par-

ticularly when we need to depict exact structures for a successful characterisation, the direct images provided by the SEM are an indispensable evaluation option”.

Examples for this are the production of endosperm preparations or the specific immobilization of microorganisms on surface areas. The SEM has also rendered good services over the last 24 months in the Department for Water Quality, Management and Technology (WMT). Within the framework of the research project AIF IGF 487 ZN, it was investigated whether metallic materials are affected by the use of various disinfectants. Certain materials were stored, under defined conditions, immersed in the chlorinebased disinfectants ECA Anolyte or chlorine dioxide. The materials were then examined for changes to their surface topography. The wider issue involved in this project was to evaluate the corrosiveness of the in situ pro-

Tab. 1: Comparison of scanning electron microscopy and light microscopy

scanning electron microscopy (SEM)

light microscopy (LM)

electron stream

light stream

∼ 1 nm ; up to 1,000,000 x

∼ 1 µm; up to 2,000 x

monochrome picture; requires data evaluation via software

chromatic picture

sample preparation

sample have to be dry; conductive and vacuum-proofed: preparation relative complex

direct measurement of samples; preparation relative simple

special applications

X-ray analysis (EDX), environmental scanning electron microscope (ESEM); scanning electron microscope with polarization analysis (SEMPA)

phase contrast-, flourescence-, polarizationand confocal microscopy

excitation resolution/ magnification resultat

Brauerei Forum – VLB International May 2016

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Research & Development

Fig. 1: Different cell morphologies of Lactobacillus spec. characterized by SEM. Cell sizes and stabilities are subject to growth medium preparation and composition, a context of high relevance the production of starters and probiotics [1] duced, chlorine-based disinfectants ECA Anolyte and chlorine dioxide. In addition, it was possible, using the SEM in combination with the EDX,

to examine the materials used in the research project for their elemental compositions in mass percent.

Some of the applications for the use

Fig. 3: SEM pictures of specimen 1.4301 (CrNi(Mo)-steel) for evaluation of corrosion by on-site generated, chlorine-based disinfection methods (promoted project AiF IGF 487 ZN). (A) Polished material, (B) untreated material, (C) pitting as consequence of treatment with anolyte (30 mg Cl2/L and 220 mg Cl-/L), (D) crevice corrosion as consequence of treatment with anolyte (30 mg Cl2/L and 220 mg Cl-/L) of polished material

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Fig. 2: SEM-pictures of different pre-treated pea flours. These processed flours are used for solid state fermentation with the objective to improve the nutritional value of the raw material. (A) Pre-treatment via cold plasma technology [2] (2,45 GHz; 20 Slm; 3x30 shots, surface temp. 20 °C); (B) pre-treatment via dry heat (98 °C, 10 min). In contrast to the heat treatment no gelatinization of starch is apparent after the application of cold plasma for the conditioning of the raw material

Brauerei Forum – VLB International May 2016

of the SEM at the VLB are listed here: • Characterization of the microbiological colonization of material surfaces

Research & Development

Fig. 4: Identification of an inorganic residue, isolated out of a beverage, by SEM EDX analysis. (A) Isolated particle out of a bottle with fruit juice (400 × magnification), (B) analysis of elemental composition of isolated particle by qualitative EDX analysis, (C) element mapping of the residue

• Characterization of cell properties and cell morphologies • Material testing, e.g. elemental composition of CrNi(Mo)-steels • Prediction of the corrosion behaviour and evaluation of the risk of corrosion to stainless steels in dependence on the disinfectant used.

• The identification of “foreign bodies” in beverages by distinguishing between organic drink components and inorganic residues (glass, synthetic fibres, etc.)

• Localization of enzymes, e.g. in samples of fruit via the metal ion in the active centre However, this list is only of a provisional nature. This is due to the fact that many of the additional functions of the SEM mentioned above have only recently become available. They could therefore not as yet be integrated into all research methods. Since this will change in the medium term, the spectrum of applications for the SEM at the VLB will continue to grow.

References [1] Senz, M., van Lengerich, B., Bader, J. and Stahl, U. (2015) Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing. International Journal of Food Microbiology. 192, 34-42

Fig. 5: Identification of an inorganic residue isolated out of a beverage by SEM EDX analysis. (A) Isolated particle out of a cleaned beer bottle (by bottle washer) (380 × magnification), (B) residue was identified as glass particle by punctually qualitative analysis of the elemental composition (EDX analysis) [2] Schnabel, U., Niquet, R., Krohmann, U., Winter, J.,Schlüter, O., Weltmann, K.-D., Ehlbeck, J. (2012) Decontamination of microbiologically contaminated specimen by direct and indirect plasma treatment. Plasma

Processes and Polymers, 9 (6), 569–575 Contact Dr Martin Hageböck m.hageboeck@vlb-berlin.org Tel: +49 30 450 80-157

Brauerei Forum – VLB International May 2016

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Research & Development  Microbiology

Comparison of molecular biological analysis for differentiation of yeasts Dipl.-Ing. Isil Cöllü, Dipl.-Ing. Heiko Woest, Dr-Ing. Roland Pahl, all VLB Research Institute for Beer and Beverage Production (FIBGP), and Dr-Ing. Martin Hageböck, VLB Research Institute for Biotechnology and Water (FIBW)

Molecular biological methods based on the genetic background of the cells provide a reproducible and fast possibility for the identification and differentiation of wild and culture yeast. Using the genetic background of the yeast may also offer the possibility to identity culture yeasts down to the strain level, providing a benefit for traceability in the quality assurance of the production process. portunity for a targeted marketing of yeasts for specific applications for the respective brewery or beverage industry. Interested breweries and beverage manufacturers have then a wider choice of yeasts with the desired properties in each case.

In the present study, the research institutes FIBGP, FIBW-BEAM and FIBGA Special Analysis of the VLB Berlin have used their specific expertise to create a database with the relevant characteristics of yeast. The project called “Characterisation of the brewery-relevant parameters of yeast strains in the already existing yeast strain collection” (Reg.: VF130021) was promoted by the BMWi. With the establishment of suitable high throughput methods a rapid determination of important parameters

Fig. 1: Workflow for the identification/ differentiation of yeasts

Quality assurance in breweries is one of the prerequisites for an optimal process control and consistent product quality. The quick and easy identification of microorganisms, specifically yeasts, to be controlled in the process and product is of great importance.

A distinction on genus or species level is usually sufficient for the differentiation between culture yeasts and possible wild/spoilage yeasts.

However, options for distinguishing between different culture yeasts on the strain level would offer a great advantage for quality control. Even if the respective culture yeasts belong to the same genus and species, they may vary considerably at strain level in their physiological properties (e.g. flavor profile, extract degradation, final fermentation, flocculation). As

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such, the choice of the culture yeast strain has a decisive influence on the character and quality of each product. In addition to the quality assurance for the end product, the exact traceability of the used yeast strains could be of great interest.

The existing VLB Berlin strain collection includes hundreds of different yeasts. In addition to numerous S­ accharomyces brewer’s yeasts, non-Saccharomyces yeasts are also present. In addition to the commonly used and sold brewer’s yeast, all other yeasts should also be characterised physiologically and genetically to make a better use of the huge potential of this culture collection for fermented products. By the determination of the important parameters for breweries or other production plants, the VLB has created an op-

Brauerei Forum – VLB International May 2016

Research & Development for the brewery and beverage manufacturer should be possible. This will allow an easier selection of yeasts according to the requirements of the customer.

If the right yeast is chosen, its specific profile should always be recognizable and therefore its traceability should be fast and easy.

Traditionally, microorganisms are characterised and assigned by microbiological, cultivation-based morphological and physiological characteristics and methods.

These methods are very time consuming, depend on many parameters, and sometimes require a lot of experience. For a quick and unambiguous identification of yeasts molecular biological methods based on the genetic background of each yeast are particularly suitable. For this purpose, a variety of molecular biological methods can be used: Analysis of chromosome sets Karyotyping Sequencing of genome sections Amplification and Sequencing of ribosomal RNA genes Multi Locus Sequence Typing (MLST) (amplification and sequencing of multiple genes in the strains to be compared) Genetic Fingerprint Fingerprint by restriction analysis (“cutting” the DNA) yyRFLP (Restriction Fragment Length Polymorphism) of genomic or mitochondrial DNA yyAFLP (Amplified Fragment Length Polymorphism) Fingerprint by PCR yyRAPD (Randomly Amplified Polymorphic DNA) yyMicrosatellites yyDelta sequences These methods differ in their approaches for the genetic differentiation of yeasts.

Depending on the method used, the discrimination level (genus-, species- and strain level) may differ. During this project the FIBGP tested different molecular biological methods for the identification and differentiation of yeasts from the VLB strain collection. The methods were compared to their possibility to differentiate on genus-, species- and strain level. For this, PCR (Polymerase chain reaction) based methods were used. During the PCR so called primers serve as a starting and end point for the in vitro amplification of sequences in the genome. Depending on the used primers specific single sequences can be amplified or many different regions of the genome resulting in a genetic fingerprint. The PCR products can be separated and visualised by a subsequent gel electrophoresis. The possibility to differentiate yeast strains by the use of different PCR methods respectively the use of different primers should be evaluated by the comparison of the results. An overview of the workflow for the molecular biological identification of yeast is shown in Figure 1.

Sequencing ribosomal RNA-Genes For the identification of unknown samples universal primers are needed. A standard method for the identification of microorganisms is the use of gene segments for ribosomal RNA. The amplification of the so-called D1/D2 region of the 26S rRNA gene in yeasts using the universal primers NL1 and NL4 [1] followed by sequencing is often used because a very large database for sequence alignment is available. This method is very suitable for a quick and clear identification of yeast species. However, it is not suitable to distinguish between all the different species of the genus Saccharomyces such as Saccharomyces italicus, bottom fermenting or topfermenting yeast. They are nearly always

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Brauerei Forum – VLB International May 2016

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Research & Development

Fig. 3: Genetic fingerprint of various yeasts by the use of the primer pair δ12/ δ21 M: size marker 1: PS51 bottom fermenting yeast 10: PS62 top fermenting yeast 2: PS53 bottom fermenting yeast 11: PS63 top fermenting yeast 3: PS54 bottom fermenting yeast 12: PS65 bottom fermenting yeast 4: PS56 bottom fermenting yeast 13: PS66 top fermenting yeast 5: PS57 bottom fermenting yeast 14: PS67 bottom fermenting yeast 6: PS58 bottom fermenting yeast 15: PS68 top fermenting yeast 7: PS59 bottom fermenting yeast 16: PS69 top fermenting yeast 8: PS60 top fermenting yeast 17: PS70 bottom fermenting yeast 9: PS61 top fermenting yeast 18: PS71 bottom fermenting yeast Contact Dipl.-Ing. Isil Cöllü Research Institute for Beer and Beverage Production (FIBGP) tel.: +49 30 450 80-179 coellue@vlb-berlin.org Dr. Martin Hageböck Research Institute for Biotechnology and Water (FIBW) Department for Bioprocess Engineering and Applied Microbiology (BEAM) tel. +49 30 450 80-157 m.hageboeck@ vlb-berlin.org

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identified as Saccharomyces cerevisiae, because most Saccharomyces species are in fact varieties or hybrids of Saccharomyces cerevisiae.

Genetic fingerprint To refine the distinction of yeast on the species or even strain level different genetic fingerprints based on PCR were tested for their suitability.

Compared to sequence-specific PCR with the subsequent sequencing, several different areas of the genome are amplified, resulting in a pattern of PCR products (genetic fingerprint) after gel electrophoretic separation. Using a size marker, the product bands can be associated even on different gels.

RAPD-PCR uses non-specific primers to amplify random regions of the DNA. A PCR with the primer XD5 [2] resulted in patterns that allowed a distinction between different yeast genera or species very well. Bottom- and topfermenting yeast could also be distinguished from each other very well.

However, an unambiguous distinction among many different strains within each species was not possible.

The study of genetic fingerprints by satellite DNA (section of repetitive DNA in which certain bases are repeated several times) using the primer (GTG)5 [3] or M13 [4] also showed a good possibility to distinguish yeast on the species level. Once again, however, a clear distinction between different

strains within the same species was not possible (Fig. 2).

In order to investigate and differentiate especially the various Saccharomyces strains more accurately, further tests were carried out with the specific primer pair δ12/δ21 [5], which causes the amplification of so called δ-elements in the genome. These elements can be used for the specific differentiation of Saccharomyces strains.

Using this method makes it possible to make a distinction between the topand bottom-fermenting yeast. The various strains of the top-fermenting yeast could be clearly distinguished based on the obtained band pattern of their specific genetic fingerprint. The discrimination of the strains within the bottom-fermenting yeast according to their genetic fingerprint was only partially possible (Fig. 3).

Summary The results show that the identification of culture and wild yeasts by molecular methods up to the species level is clearly possible. The use of genetic fingerprints can refine the differentiation on the strain level. Particularly for distinguishing different culture yeasts in the brewery, the analysis of the genetic fingerprint by the use of the so-called delta sequences is suitable. Strains of top-fermenting brewer’s yeast could be differentiated very well. For a more advanced distinction, further molecu-

Brauerei Forum – VLB International May 2016

lar analysis methods should be investigated at the VLB Berlin. The focus should be on lager yeast strains, as the differentiation of each strain within this species is a challenge. The Multi Locus Sequence Typing would maybe identify any differences, which could be supported by re-sequencing using Next Generation Sequencing.

Literature [1] Kurtzman, C. P. and C. J. Robnett.

2003. Phylogenetic relationships among yeasts of the ‘Saccharomyces complex’ determined from multigene sequence analyses.

FEMS Yeast Res 3:417-32.

[2] Francesca, N., Chiurazzi, M.; Romano, R.; Aponta, M.; Settanni, L. und Moschetti, G. 2009. Indigenuos yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation.

World Journal of Microbiology and Biotechnology 26(2), 337-351.

[3] Baleiras Couto, M. M.; Eijsma, B.; Hofstra, H.; Huis in’t Veld, J. H. and Van der Vossen, J. M. 1995. Evaluation of Molecular typing Techniques to Assign Genetic Diversity among Saccharomyces cerevisiae Strains. Applied and Environmental Microbiology 62(1), 41-46.

[4] Capece, A.; Romaniello, R.; Siesto, G.; Pietrafesa, R.; Massari, C. P. and Romana, P. 2010. Selection of indigenous Saccharomyces cerevisiae strains for Nero d’Avola wine and evaluation of selected starter implantation in pilot fermentation. International journal of food microbiology 144(1), 187-92.

[5] Legras, J.-L. and Karst, F. 2003. Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation. FEMS Microbiology Letters 221, 249-255.

Research & Development  VLB Service Offers

Glass failure analysis on bottles & VLB Engineering Check The activities of the Research Institute for Beer and Beverage Production (FIBGP) cover at national and international levels the entire spectrum of techniques and technology for beer and beverage production including packaging. Whereas the “VLB Engineering Check” offers a complex supportive portfolio regarding customers’ planned investments in technical and technological issues, the glass failure analysis attends to resolving problems with bottle breakage in the filling line as well as at the customers’ place or during transportation.

(BF) Once a beverage producer is confronted with glass breakage, they have the opportunity to have the cause of the failure clarified. The VLB glass failure analysis on bottles includes reassembling the broken bottle, localizing the point of origin where the breakage was initiated and determining the root cause for the breakage.

Glass failure analysis is mainly used for: Handling and evaluation of customer complaints • Distinction between justified and unjustified complaints • from simple complaints to legal disputes before courts

Crack in the bottle surface

Identification of manufacturing failures • Crack, infolds or inclusions like stones, seeds or blisters etc.

Estimation of the breakage intensity • Burst pressure • Impact force Localizing of breakage causes in filling departments • e.g. after bottle breakage in the filled bottle warehouse Determination of breakage reasons during (overseas) transport Evaluation of bottle design towards resilience and stability For a glass failure analysis the splinters should be complete. However, characteristically shaped splinters often reveal the root cause for the breakage without having all fractured parts at hand.

The costs for a glass failure analysis are determined by the work required, which is dependant on the degree of fracturing and the requirements for the report (simple e-mail with statement of the root cause, or detailed report with systematic evaluation of the findings).

Stone inclusion in a glass bottle

The “VLB Engineering Check” helps to ensure investments from a technical and technological standpoint.

The FIBGP of VLB Berlin offers: • Planning and support for new investments for beverage production factories (raw material intake, raw material transport, brewhouse, fermentation / maturation, filtration, filling) • Check “state of the art” • Check of quotations of suppliers with a related detailed report • Technological consultations with the beverage producer and their supplier • Comparison of quotations from different suppliers (check of specifications) • Check of PID-schemes for function and functionality • Factory / Site acceptance tests of ordered systems / system parts (FAT of software under specific conditions only) • Site control during installation • Support of commissioning • Basic training for the employees • Efficiency tests according DIN or self specified criteria Contacts For glass failure analysis Dr. Georg Wenk wenk@vlb-berlin.org tel: +49 30 450 80-258 For VLB Engineering Check Dipl.-Ing. Andreas Faustmann faustmann@vlb-berlin.org tel: +49 30 450 80-180

Factory acceptance tests of plants, e.g. check of tank surfaces Brauerei Forum – VLB International May 2016

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Research & Development  Packaging

VLB Berlin tests increasing numbers of cans In order to be able to manage the growing demand for the testing of cans, the Testing Laboratory for Packaging of the VLB Berlin has recently purchased two new testing devices. These machines, from the CMC-Kuhnke company in Berlin, determine the buckle strength of beverage cans and lids.

Fig. 1: Chuck equipment for the lids of beverage cans Fig. 2: The measuring device DRT 3000 Fig. 3: Display of the measuring device BCL 3000 Fig. 5: Bulge of the can bottom after the buckle test

(td; dp) Although beverage cans had almost completely disappeared from the market for many years, they are now staging a strong comeback. What has been apparent to many consumers is also mirrored in the latest figures released by the association, Beverage Can Makers Europe, Düsseldorf. According to them, over 2 billion beverage cans were sold last year in Germany alone. The trend is similar for the whole of Europe where high growth figures have been noted annually since 2007. In view of this development it is clear that the beverage can is gaining broad acceptance once again. This had not been anticipated since cans were supposed to be forced out of the market. At least this was the aim of introducing the obligatory deposit for one-way packaging in Germany effective as from 1st January 2003. This

regulation forced the retailers who sold beverages in packaging with compulsory deposits to take back the empty packaging. In order to avoid the extra expenditure involved, many companies in the food and beverage sector had banned all cans from their product range. In the meantime they are widely available again.

The improved possibility for the customer to return the empty cans has made a considerable contribution to the attractiveness of 1 purchasing cans. With regards to the return rate for empty beverage cans, the BCME quotes a figure for Germany of between 96–98 %, which considerably improves the eco-balance for this type of packaging.

ies regarding tests for them have also increased constantly. Thus the Testing Laboratory for Packaging of the VLB Berlin has received numerous orders from both home and abroad.

Usually the cans and their lids are examined for their dimensions, stability and material properties. In order to be able to work more efficiently in this area, the Testing Laboratory for Packaging has enlarged its range of test equipment. Two new measuring devices were purchased from the Berlin company, CMC Kuhnke. They are used to carry out the so-called buckle test.

They determine the buckle strength of unsealed beverage cans and lids. With the new machines it is possible to test the cans and the lids independently of one another. This is especially important because the cans and their lids are often not from the same supplier.

Should the complete packaging, i.e. can and lid, be measured together as a unit then this occurs via the internal pressure using the Secure Seal Tester.

Increasing demand Since cans have once again become more available on the market, enquir-

Buckle test The new machine from CMC Kuhnke is used in order to determine the buckle

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Brauerei Forum – VLB International May 2016

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7th Ibero-American VLB Symposium Brewing and Filling Technology 26 to 28 September 2016, Santiago de Chile Bilingual conference (English and Spanish)

4 Fig. 4: Lids of beverage cans before and after the buckle test: the right lid has the typical deformation packaging system for the respective customer.

Service provider With the complementation of the testing machines for beverage cans and lids, the Testing Laboratory for Packaging of the VLB Berlin is future orientated and extends its range of tests for glass and plastic bottles, labelling, closures, crown corks, adhesives, bottle crates, multi-item packaging made of carton and cardboard etc…

Contact VLB Berlin, Seestraße 13 13353 Berlin Head of Dept. M. Eng. / Dipl.-Ing. Susan Dobrick dobrick@vlb-berlin.org Tel. + 49 (30) 450 80-242

In cooperation with

Topics Raw materials: Market situation & quality Hops: Yield & analysis / New varieties Brewing process optimizations Fermentation & filtration: Current issues Sustainability: Energy saving & environmental aspects  Filling, packaging & logistic optimizations  Cleaning & disinfection     

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Deputy Head M. Eng. Thomas Drogott drogott@vlb-berlin.org Tel. + 49 (30) 450 80-199 www.vlb-berlin.org Silver Sponsors Fotos: dp

strength of beverage cans and lids. The apparatus DRT 3000 serves to test the beverage cans.

New, undamaged cans are used.

These are placed in the machine upside down. A metal cylinder subsequently reduces the internal volume. The cans are automatically clamped into position and the pressure increased using compressed air until the base buckles.

The second new acquisition tests the lids. These are placed into the machine BCL 3000 and are then firmly fixed into position using a force-locked lever. The pressure in the machine is steadily increased until a bulge is formed.

If necessary, the pressure can be increased to 10 bar in order to induce an eventual bursting of the lid tab.

The combination of these two tests allows good conclusions regarding the stability of the can and its lid. This means that sound statements can be made regarding the suitability of a particular

Event already referenced in whole Latin America, especially for production managers, filling and/or quality assurance of breweries and soft drink producers

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Research & Development  Beverage logistics

Mobile motion base used to test the stability of cargo units by the transport of beverages Dipl.-Ing. Norbert Heyer and M. Eng. Christian Raschke, both Research Institute for Management and Beverage Logistics of VLB Berlin (FIM)

Which stresses are applied to the cargo during the transport of beverages? What influence does a particular type of container have? Answers to these questions are given in a recently completed study carried out over the last two years by the VLB’s Research Institute for Management and Beverage Logistics (FIM).

Alongside genuine road tests, the focal point of the investigations involved simulations with a motion base platform which was built specifically for this study.

Figs. 1 – 3: Practice road trials with various beverage con­ tainers

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Research project The increasing trend towards offering beverages in non-returnable plastic bottles continues. However, the behavior of loading units of such bottles is different to that for returnable crates.

Savings in material by the bottles, packaging and foils can significantly deteriorate their transport stability.

In the worst case it can lead to total instability of the whole batch. In order to obtain more detailed information on the behavior of such loads, the FIM of the VLB carried out a static stress test. This project was financed by the Federal Ministry of Economics and Technology within the framework of the directive INNO KOM OST, research project MF 130089.

A central aim of the research was to obtain concrete data. To start with, the acceleration values, which occur during the transport of loaded pallets both inside and outside of the factory,

of pallets, loaded with returnable and non-returnable bottles, with regards to transport, transshipment and storage (TTS) stresses.

The study should also provide insights with regards to the assessment of the anticipated stability and sturdiness of pallets holding returnable and nonreturnable bottles. For this purpose the characteristic properties of bottle crates, individual packages and/or multipacks must be determined.

Trials The weight of a body (FG) is the product of its mass (m) and the acceleration due to gravity (g), which has a mean value of 9.81 m/s².

In order to be able to develop a test rig, all previously described procedures and specifications with regards to a stability test for cargo units were first compiled and evaluated. With the help of sensor measurement technology,

ues were between 0.15 – 0.2 g. Similar values of 0.2 g were measured when trucks change lanes due to roadworks or have to negotiate tight bends. Such quite normal maneuvers are often sufficient to cause a cargo of crates to tilt.

They lean against the tarpaulin in the truck before then tilting back to their original positions.

The lowest values for lateral acceleration were found for the transport by rail. The curve radii are generally so large that, even when travelling at speed, the lateral acceleration is only around 0.1 g. However, high frequency vibrations occur during rail transport which, due to resonance behavior, can cause a cargo of crates to “wander” when space is available.

Trucks, loaded with a selection of beverage pallets, underwent standardized road trials which subjected the cargo to increasing kinetic energy stresses up to and beyond their breaking point.

were measured. The values obtained were then compared to the existing specifications. Subsequently, the data was used to design and build a new mobile motion platform. This platform would then be used to measure reproducibly and to evaluate the stability

the distribution channels via road, rail and sea were examined and analyzed.

The highest values for the lateral acceleration (occurring when rounding bends) were measured for transport by trucks. When joining or leaving a motorway at around 35 km/h, the val-

These road trials were carried out in cooperation with the DEKRA (German Vehicle Inspection Company) in Bielefeld. A total of seven road trials were made with steadily increasing lateral acceleration values (0.15 g – 0.4 g).

The acceleration forces with which the

Brauerei Forum – VLB International May 2016

Research & Development pallets were subjected to during the road trials were recorded with the help of the VLB sensor data logger.

The progressive displacement of the cargo on the pallets was measured and documented.

In detail, any measurable movements of the cargo in relation to the palette were used to make an objective evaluation of the palette stability. Before starting the road test, the position of the cargo was measured and this position noted as the zero point. After each test, the position of the cargo was re-measured whereby generally the layer-wise deviations along the xand y-axes were noted. On the basis of this assessment model, the pallets could be allocated to one of the following categories: “undamaged and fully functional”, “damaged but still functional” and “damaged and nonfunctional”. It is also possible to compare and evaluate pallets within one of these categories.

Current situation The next step in this development is to examine the behavior of cargo units under dynamic stresses. Changing lanes and negotiating roundabouts are associated with a large difference in the lateral acceleration – in contrast to the static tests.

Nowadays, dynamic tests with cargo units are generally carried out using two different methods: practice-orientated tests or pure laboratory tests.

For the practice-orientated tests the cargo is situated on a truck’s loading area. (DIN 12642 Appendix B section 5 describes the road tests for superstructures on commercial vehicles.) In the laboratory test the stresses are simulated by machines. However, the risk exists here that the cargo can experience prior damage during the transport to the laboratory.

The VLB Berlin has opened up a new approach. With their mobile base platform, they are able to carry out dynamic tests on-site, i.e. directly at the brewery or beverage producer.

The advantage of this approach lies in the proximity of the motion base to the cargo unit. Every modification to the cargo unit, such as the wrapping method or packing scheme, can be immediately tested for its stability. Due to the time saved by carrying out several tests in one day, the total development time is reduced. Individual program sequences for each cargo unit take into account different stresses. Human influences are eliminated during such tests and the results are therefore reproducible. Staff members, responsible for safety processes, can directly in-

fluence the procedure and contribute their own experiences without having to leave the company’s premises.

Static tests, such as the tilting test, can be conducted reproducibly. The cargo unit can be tilted to one side at a defined speed until the cargo security fails. Recordings with high speed cameras permit extensive analyses so that specific modifications can be made. The lateral acceleration can be determined with the help of the tilting angle.

The recovery behavior of cargo units after stresses is a further important point for the practice. The use of a truck tarpaulin helps to make a realistic analysis of the cargo behavior on the truck. The test procedure also provides answers to further important questions: What is the behavior of the containers as a unit? Can it lead to a dangerous situation when unloading the truck? In Figure 4, the behavior of a cargo during a static test is clearly apparent. It can be seen that the cargo is being held back by the tarpaulin.

This scene shows the typical tilting of the crates due to the lateral acceleration. This corresponds to a part of the stresses which occur during transport in a truck.

Different sizes of bottles, containers and crates, as well as non-perpendicular cargo units, display different behavioral patterns during the stress tests.

Outlook A direct comparison between real dynamic road trials and the simulation on the motion base is planned for June 2016. This will be carried out at the Road Safety Centre in Bielefeld within the framework of a VLB technical symposium, “Load Securing”. An extension of the investigations to include half and quarter pallets now covers all common palette sizes in commercial use.

These smaller pallets have a higher center of gravity than the euro-pallets.

With the application of the motion base, breweries and mineral water producers have the opportunity to test, on-site, the safety of their various cargo loads. Returnable and nonreturnable containers can be tested, modified and optimized both before and during serial production.

Fig. 4: Stacked crates during the simulation on the motion base, before (on the left) and after reaching the toppling point (on the right)

Contact Dipl.-Ing. Norbert Heyer Head of FIM Tel. + 49 (30) 450 80 -139 heyer@vlb-berlin.org

Brauerei Forum – VLB International May 2016

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Training & Events  International Training

4th European MicroBrew Symposium in Nuremberg Again on the eve of BrauBeviale, the meanwhile 4th European MicroBrew Symposium took place in Nuremberg on 9 November 2015. Around 150 craft and microbrewers came to the exhibition centre to listen presentations on current topics.

Not only did the number of guests increase (2014: approx. 100) this year, but also did the international variety become bigger. The participants came from 35 countries (20014: 25) this time.

Also the group of speakers was interphotos: oh

(jr) The varied agenda covered fields such as markets, product development, beer flavour, quality, filling and brewing operations, equipment as well as brewing technology, always having the focus on brewing on a small scale.

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national, too again.

Stewart Bowman (BrewDog) from Scotland, for example, talked about the craft beer movement in the UK and about the success story of his brewery. An insight into Stone Brewing Co. from California, USA, as well as into their decision to settle down also in Europe and to build a brewery in Berlin was given by Stone brewmaster Mitch Steele. Oli Lemke (Brauerei Lemke, Berlin, Germany) described the challenge of constructing and operating a bottling line in a craft brewery.

Other speakers had a focus, among others, on the flavour giving raw materials hops and malt and depicted the differences between US American and Italian craft breweries regarding the applied plants. Presentations by staff members of the VLB from a scientific point of view stood, of course, on the agenda, too.

The breaks and the subsequent evening in the foyer of the conference hall offered the participants opportunities to swap experiences, socialise and, not least, to try many different beer specialties.

Fig. 1: Burghard H. Meyer moderated the 4th MicroBrew Symposium in Nuremberg / Fig. 2: The breaks offered opportunities to socialise / Fig. 3: Around 150 participants from 35 nations followed the programme

VLB MicroBrew Symposia 2016: Markets – Technology – Quality

22

Johannesburg, South Africa

Nuremberg, Germany

Mumbai, India

13 September 2016

7 November 2016

14 December 2016

Gallagher Convention Centre, Johannesburg Gauteng

Nürnberg Convention Center Mitte – in cooperation with BRAU Beviale 2016

The Barking Deer Brewpub & Restaurant, Mumbai, India

Supported by Hopsteiner – Fermentis – Weyermann – GEA

Supported by Hopsteiner – Anton Paar – Weyermann – KHS

Supported by Weyermann

www.vlb-berlin.org/en/mbssa2016

www.vlb-berlin.org/en/microbrew2016

www.vlb-berlin.org/en/mbsm2016

Brauerei Forum – VLB International May 2016

VLB Berlin – Germany

On 11 January, the International Certified Brewmaster Course 2016 began at the VLB with 52 participants from 20 nations

Certified Brewmaster Course 2016 – The biggest course ever startet On 11 January, the International Certified Brewmaster Course 2016 began at the VLB – with 52 participants from 20 nations the biggest since the course was established. (jr) For this year’s Certified Brewmaster Course, which had already been fully booked for months, participants from five different continents came to Berlin at the beginning of January. Until 24 June 2016, they will go through an intensive six-month programme of lectures and internships, which covers all technical and technological issues of the

brewery starting from raw materials, malting, brew house up to quality assurance, packaging and logistics.

In the morning of the first day, on 11 January, the prospective brewmasters were welcomed at the VLB by the two course coordinators Heike Flohr and Burghard Meyer. Divided into two groups of 26 students each, the participants, afterwards, attended their first lectures. In the afternoon, the welcoming ceremony took place in the atrium of the VLB, where students and teachers took the opportunity to become acquainted with each other.

International Seminars & Conventions 2016  Craft Brewing in Practice

Two weeks of comprehensive practical training course for craft brewers, 29 August to 9 September 2016 in Berlin, Germany (English)  www.vlb-berlin.org/en/craftbrewing-course

 MicroBrew Symposium South Africa 2016 Directly preceding the „food & drink technology Africa, 13 September 2016, Johannesburg, South Africa (English)  www.vlb-berlin.org/en/mbssa2016

 7th Ibero-American VLB Symposium 2016

For managers from production, filling and quality assurance of breweries and soft drink producers in the Spanish/Portuguese-speaking world, 26 to 28 September 2016, Santiago de Chile, Chile  www.vlb-berlin.org/en/chile2016

 4th China International Brewing Conference Conference for professionals from the Chinese brewing industry, 8 to 10 October 2016, Wuhan, China (Chinese/English)  www.vlb-berlin.org/en/china2016

 103rd October Convention 2016

International convention for the brewing and malting industry, 24/25 October 2016, Berlin, Germany (German/English)  www.vlb-berlin.org/en/oct2016

VLB Summer Party 2016 Friday, 1 July 2016, at VLB Berlin The „Vereinigung ehem. VLBer“ (VLB Alumni association) together with VLB Berlin are looking forward to seeing you at the VLB Summer Party on Friday, 1 July 2016, from 16:00 to 0:00 in Berlin.

Important note: A pre-registration is mandatory. No box office for spontaneous admission! The online registration has been opened since May 2016. The contribution towards expenses is 10 €.

Contact: brewmaster@vlb-berlin.org

 5th European MicroBrew Symposium –

Market, Trends and Technology In cooperation with Brau Beviale 2016, 7 November 2016, Nuremberg Germany (English)  www.vlb-berlin.org/en/microbrew2016

VLB Berlin, Seestrasse 13, 13353 Berlin – Germany Phone: +49 30 450 80-267, Fax: +49 30 450 80-210 brewmaster@vlb-berlin.org www.vlb-berlin.org/en

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Training & Events

VLB Course Offerings Since its foundation in 1883, the VLB has also been a brewing school. In co-operation with the Technische Universität Berlin, it offers regular study programmes for brewers.

Furthermore, it provides different programmes for education and continuing training in the field of beer brewing and beverage technology – also in English.

Certified Brewmaster Course The VLB’s flagship training course for prospective brewers contains a sixmonth full-time programme providing in-depth understanding of brewing technology with its related major fields of engineering, filling/packaging and quality control. A lot of practical work in our laboratories, a visit of the VLB International Brewing- and Engineering Convention in March and a final excursion are included.

To receive the VLB Brewmaster Certificate, the graduates have to finish the course and all exams successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to the VLB. A reasonable group size guarantees an intensive and individual teaching. Traditionally, the Berlin brewmaster education is focused on a comprehensive, practice-oriented knowledge transfer and on a critical and open dialog with the lecturers.

 jobs.vlb-berlin.org

Location: Berlin, Germany Next date: 9 January – 30 June 2017 More information: www.vlb-berlin.org/en/brewmaster

24

Brewing in a Nutshell This 2-day residential course covers the basics of beer brewing. It approachs the general principals of the brewing and malting processes, the raw materials and filling and packaging in theory.

A professional beer tasting of several different beer types completes the programme.

Location: Berlin, Germany Next date: 13/14 December 2016 More information: www.vlb-berlin.org/en/nutshell Brauerei Forum – VLB International May 2016

Craft Brewing in Practice This is a ten-day full-time training course providing up-to-date know­ ledge in the field of pub and micro brewing. It covers the basics of beer brewing in theory and practice. The lectures will approach topics like raw materials (water, malt, hops, and yeast) the brewing process, yeast management, fermentation, hygiene, sensory evaluation, basics of quality control as well as economic and legal aspects for starting a pub brewery.

In addition, one day of practical work in a Berlin pub brewery is on the agenda. The students can expect an intensive and individual training with maximum benefit. Starting with practical brewing on the first day, the participants will accompany their own brew up to the final product in practical quality control.

Location: Berlin, Germany Next date: 29 August – 9 September 2016 More information: www.vlb-berlin.org/en/craftbrewingcourse

Applied Microbiology “Applied Microbiology” is a one-week full-time training course providing upto-date knowledge in the field of practical microbiology with relevance for the brewing and beverage industry.

It covers the basics of microbiology, laboratory techniques, as well as microbial sampling in theory and practice. The course is conducted in the VLB’s microbiological training laboratory and in our pilot brewery.

Location: Berlin, Germany Next date: 31 October – 4 November 2016 More information: www.vlb-berlin.org/en/microbiology

The VLB Berlin is an offically authorized provider of measures for employment promotion.

Training & Events

 www.vlb-berlin.org/training „Real Craft Brewing“ – Brewing like 1900

Micro Malting in Practice

Inhouse Training

The Brauerei Vielau, located close to Zwickau in Saxony, Germany, was firstly mentioned in a document in 1538. After comprehensive restoration works it was re-established as a technical monument in 2012. The brewery uses traditional brewing technology such as wood heating, a coolship, Baudelot cooler and open fermenters. During our workshop “A real craft brewing experience” we offer you to take part in a complete brew with this traditional equipment.

Physical fitness is recommended!

The 8-day full-time hands-on course provides up-to-date knowledge in the field of malting. It covers the basics of malting technology in theory and practice.

The lectures will approach topics such as malting barley and other relevant cereals (botanics, quality, varieties, enzymes a.o.), malting technology (steeping, germination, kilning, special aspects of small-scale malting, equipment) and practical laboratory work (barley and malt analysis, interpretation and assessment of different quality parameters).

In addition, the participants will conduct and accompany a complete malting batch in our pilot malting.

On the basis of our regular training courses we also offer individual inhouse seminars customised on your demands in English, Russian and Spanish. The duration of those seminars is between one day and one week and depends on the topics and the level.

Location: Reinsdorf/Vielau, Germany Next date: 24 – 26 August 2016 More information: www.vlb-berlin.org/en/realcraft2016

Location: Berlin, Germany Next date: TBA (check our website) More information: www.vlb-berlin.org/en/micromalting

Possible topics: yy Raw materials (hops, malting barley, qualities, breeding, processing, quality aspects, analyses yy Malting technology yy Water and waste water treatment yy Sensory evaluation of beer, mineral water and spirits yy Logistics yy Micobiology yy Brewing technology yy Soft drink and beverage production More information: www.vlb-berlin.org/en/training/inhouse-training

VLB Books

Technology Brewing & Malting

The Yeast in the Brewery

by Wolfgang Kunze

Management – Pure yeast cultures – Propagation

The worldwide most popular textbook for brewers!

5th updated English edition, 2014 960 pages, hardcover 850 figures Published by VLB Berlin ISBN 978-3-921690-77-2 149 €

VLB Berlin – Publishing Department Seestrasse 13, 13353 Berlin, Germany

Processing of various adjuncts in beer production

by Gerolf Annemüller, Hans-J. Manger, Peter Lietz

Raw grain adjuncts – Sugars and sugar syrups – Malt substitutes

1st English edition, 2011

by Gerolf Annemüller, Hans-J. Manger

440 pages, hardcover 180 figures, 220 tables

1st English edition, 2013

Published by VLB Berlin ISBN 978-3-921690-67-3 79 €

164 pages, hardcover Published by VLB Berlin ISBN 978-3-921690-74-1 69 € brewmaster@vlb-berlin.org

www.vlb-berlin.org/books Brauerei Forum – VLB International May 2016

25

Training & Events  VLB Berlin – Contacts

Imprint

VLB institutes and departments

Brauerei Forum Technical periodical for breweries, malthouses, the beverage industry and their partners

VLB Berlin, Seestrasse 13, 13353 Berlin, Germany  + 49 (30) 450 80-0,  brewmaster@vlb-berlin.org  www.vlb-berlin.org

Information service of VLB Berlin www.brauerei-forum.de ISSN 0179–2466 Publisher Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany Editorial Office Brauerei Forum Seestrasse 13, 13353 Berlin, Germany Phone: + 49 (30) 4 50 80-245 Fax: + 49 (30) 4 50 80-210 Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de Editorial Department Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org Juliane Rahl (jr) rahl@vlb-berlin.org Dieter Prokein (dp) prokein@vlb-berlin.org Brauerei Forum Advisory Board Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger Advertising Sales VLB PR and Publishing Department Phone +49 (30) 450 80-255 media@brauerei-forum.de Publication Dates Appears with 8 editions a year, in German plus 2 issues in English. Day of publication: 20th of May 2016 Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancellation of the subscription in each case at the end of the year Westkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66 abo@brauerei-forum.de Print and Distribution Westkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/200 12309 Berlin, Germany All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts.

26 26

Managing Director

Head of Finance

Dr.-Ing. Josef Fontaine  + 49 (30) 450 80-292  fontaine@vlb-berlin.org

Dipl.-Kauffrau (FH) Manuela Hauffe  + 49 (30) 450 80-237  hauffe@vlb-berlin.org

Research Institute for Beer and Beverage Production (FIBGP)

Research Institute for Raw Materials (FIR)

Dr.-Ing. Roland Pahl  + 49 (30) 450 80-238  pahl@vlb-berlin.org  www.vlb-berlin.org/en/fibgp

Prof. Dr. Frank Rath  + 49 (30) 450 80-154  rath@vlb-berlin.org  www.vlb-berlin.org/en/fir

Testing Laboratory for Packaging M.Eng./Dipl.-Ing. Susan Dobrick  + 49 (30) 450 80-242  dobrick@vlb-berlin.org  www.vlb-berlin.org/vp

Biological Laboratory Dr. Johannes Hinrichs  + 49 (30) 450 80-236  hinrichs@vlb-berlin.org  www.vlb-berlin.org/biolab

Research Institute for Biotechnology and Water (FIBW) Dr. Katrin Schreiber + 49 (30) 450 80-168  k.schreiber@vlb-berlin.org  www.vlb-berlin.org/en/fibm

Department for Bioprocess Engineering and Applied Micro- biology (BEAM) Dr.-Ing. Martin Senz  + 49 (30) 450 80-157  martin.senz@vlb-berlin.org  www.vlb-berlin.org/en/beam

Department for Water Quality, Ma­ nagement and Technology (WMT) Dr. Alfons Ahrens  + 49 (30) 450 80-294  ahrens@vlb-berlin.org  www.vlb-berlin.org/en/wmt

Research Insitute for Spirits, Analytical Technology and Sensory Analysis (FISAS) Johannes Fuchs  + 49 (30) 450 80-233  fuchs@vlb-berlin.org  www.vlb-berlin.org/en/fisas

Brauerei Forum – VLB International May 2016 Brauerei

Research Institute for Instrumental Beer and Beverage Analysis (FIBGA) Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-106  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/fibga

Central Laboratory Dr.-Ing. Nils Rettberg  + 49 (30) 450 80-106  n.rettberg@vlb-berlin.org  www.vlb-berlin.org/en/cl

Special Analyses Dr. Sarah Törner  + 49 (30) 450 80-250  s.thoerner@vlb-berlin.org  www.vlb-berlin.org/en/fis

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/en/fim

PR and Publishing Department/ Editorial Office “Brauerei Forum“ Dipl.-Ing. Olaf Hendel  + 49 (30) 450 80-255  hendel@vlb-berlin.org  www.vlb-berlin.org/en/pr

VLB LaboTech GmbH  + 49 (30) 450 80-220  labotech@vlb-berlin.org  www.vlb-berlin.org/en/labotech

Training & Events  Trade Fairs & Conventions

VLB international activities in springtime 2016

Inhouse training at Serengeti Breweries, Moshi, Tanzania, in March 2016

The VLB Brewing and Engineering Congress – 7 to 9 March 2016, in Soest, Germany

The VLB team at the Craft Brewers Conference / BrewExpo 2016 in Philadelphia, USA , in May 2016

Inhouse training at Lotte, Chungju/Korea, in April 2016

Inhouse training at Guinness Ghana Brewery, Kumasi/Ghana, in March

Inhouse training at Seychelles Breweries, Mahé, in March 2016 Brauerei Forum – VLB International May 2016

27

Our next international edition will be published in November 2016

VLB int. Schedule 2016/2017

 Micro Malting in Practice 2016 17 to 24 May 2016, Berlin, Germany, Language: English  VLB Summer Party 2016 1 July 2016, Berlin, Germany

 VLB MicroBrew Symposium Mumbai 14 December 2016, Mumbai, India Language: English

 Workshop “Craft Brewing in Practice” 29 August to 9 September 2016, Berlin, Germany, Language: English  VLB MicroBrew Symposium South Africa 13 September 2016, Johannesburg, South Africa Language: English  7th Ibero-American VLB Symposium Brewing and Filling Technology 26 to 28 September 2016, Santiago de Chile, Languages: Spanish / English  4th International Brewing Conference China 2016 8 to 10 October 2016, Wuhan, P.R. China, Languages: Chinese / English  103rd VLB October Convention 2016 incl. 45th International Malting Barley Seminar 24 / 25 October 2016, Berlin, Germany Languages: German / English  Workshop ”Applied Microbiology“ 31 October to 4 November 2016, Berlin, Germany Language: English  5th European MicroBrew Symposium 7 November 2016, Nuremberg, Germany Language: English

 Certified Brewmaster Course 2017 9 January to 30 June 2017, Berlin, Germany Language: English  104th Brewing and Engineering Conference 2017 6 to 8 March 2017, Munich, Germany Languages: German / English VLB is exhibiting at the following international congresses and trade fairs in 2016/2017:  World Brewing Congress 13 to 17 August 2016, Denver (CO), USA  food & drink technology Africa 14 / 15 September 2015, Johannesburg, South Africa  BrauBeviale 2016 8 to 10 November 2016, Nuremberg, Germany  drink technology India 2016 15 to 17 December 2016, Mumbai, India  Beviale Moscow 2017 February 2017, Moscow, Russia  drinktec 2017 11 to 15 September 2017, Munich, Germany

www.vlb-berlin.org/events

Subject to change

 Workshop ”Real Craft Brew“ 24 to 26 August 2016, Vielau, Germany



 Seminar “Brewing in a Nutshell” 13 / 14 December 2016, Berlin, Germany Language: English