Brauerei Forum 9/2017 - International Edition 2/2017 by Brauerei Forum

BRAUEREI

FORUM

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

No 9 – International VLB Edition II/2017 | 11 September 2017 | ISSN 0179-2466

11.– 15. september 2017

| Hall B3 | stand 328

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CONTENT

 VLB BERLIN INSIDE 4 VLB Berlin and Preussische Spirituosen Manufaktur Sign Long-Term Cooperation Agreement / Organizational changes at the VLB Berlin – COO and CFO appointed 5 VLB alumni association "ehem. VLBer" and the "Berliner Brauerzunft" discussing merger

6 A 5 L brewhouse has been constructed at the VLB Berlin, expanding the inhouse concept of a complete smallscale brewery. With its development, the small-scale brewhouse bridges the gap between the small-scale malting plant and the modi�ed EBC fermentation columns

 RESEARCH & DEVELOPMENT 6 VLB completed 5 liter miniature brewery 8 Analytical services for distilleries 12 Analysis of fermentable sugars in wort – A viable alternative to determine the fermentation properties of malting barley?

 TRAINING & EVENTS

15 Program 104th VLB October Convention 19 2017 Brewing Conference – Successful brewery summit in Southeast Asia 22 Mixing calculations 24 Recent VLB international activities 25 Craft Beer Italy – A new exhibition & conference for the craft brewing sector in Italy

The production of spirits is a complex task requiring a high level of experience and expertise. The article is an overview of di�erent methods for testing spirits, the interpretation of their results, and some of the legal requirements placed on spirits

26 Certi�ed Brewmaster Course comes t�� tting end 28 VLB Certi�ed Brewmaster Course – Graduates 2017

 OTHER 31 Imprint / VLB institutes and departments – Contacts 32 VLB international events 2017/2018

WE BREW FOR THE BEERS OF THE WORLD Roasted Malt Beers Malt E x trac ts Beer Concentrate Brewing Syrups L i q u i d Su g a r Brewing Adjuncts

editor@brauerei-forum.de

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Brauerei Forum International – September 2017

VLB INSIDE

 VLB NEWS

VLB Berlin and Preussische Spirituosen Manufaktur sign long-term cooperation agreement The Research Institute for Brewing and Malting Technology (VLB) and spirits maker Preussische Spirituosen Manufaktur (PSM) signed a new cooperation agreement in May. The agreement formally established the two institutions’ partnership in the area of education and advanced training for distillers and spirit makers for the next 20 years at the venerable site at Seestrasse 13. (oh) The rights of use regarding the Seestrasse 13 site in the Wedding district of Berlin will be restructured when VLB moves into the new building in September. A large section of the old building will be transferred to the Technical University of Berlin at that point. A modern campus will be created there in the coming years in collaboration

vanced training programs o�ered by VLB under the IfGB label. This successful model has now been further consolidated for the coming 20 years: “With this long-term cooperation agreement, we are securing the future of advanced training in the area of distilling and spirit making at our site on Seestrasse,” said Dr. Josef Fontaine, Managing Director of VLB Berlin. “We want to continue with and further expand on these activities with the support of PSM.” This will include starting production at a new distillery at the Old Malthouse in the medium term. The primary focus here will be on education and advanced training. Wiebke Nöthlich-Künnemann will oversee the VLB’s side of the partnership via the IfGB corporate department. “Our hearts are in the Seestrasse 13 site with its long-standing tradition

in developing and producing spirits,” said Prof. Dr. Ulf Stahl. “So we’re very happy that our future here at the site together with VLB has now been secured over the long term.” 120-year long history The Institute for Fermentation and Biotechnology Berlin (Institut für Gärungsgewerbe und Biotechnologie zu Berlin, IfGB) has a roughly 120-year long history in education, training, and research in the �elds of brewing and distillery technology at the Seestrasse 13 site in the Wedding district of Berlin. After the Research Institute for Spirit Production and Fermentation Technology (VLSF) ceased operations in 2002, VLB carried on a number of the training and educational programs as well as analytical services targeted at spirit makers and distillers o�ered by VLSF.

Organizational changes at the VLB Berlin – COO and CFO appointed The VLB Administrative Board reached decisions on a range of internal personnel and organizational matters at their meeting in May 2017.

Looking ahead with enthusiasm to a shared future: Dr. Josef Fontaine, Managing Director of VLB Berlin, and the two owners of Preussische Spirituosen Manufaktur, Prof. Dr. Ulf Stahl and Gerald Schroff

with the Charité teaching hospital. VLB will continue to use the A lte Mälzerei (Old Malthouse), which is also home to the IfGB’s (Institute for Fermentation and Biotechnology Berlin) former pilot distilled spirits plant, known for the last ten years or so as Preussische Spirituosen Manufaktur (PSM). PSM’s two operators, Prof. Dr. Ulf Stahl and Gerald Schro�, produce special spirits using traditional recipes and historic equipment. PSM also contributes its extensive expertise to the ad-

Brauerei Forum International – September 2017

The VLB’s contract with Managing Director Dr. Josef Fontaine has been extended for another �ve years from January 2018 until the end of 2022. Dr. Roland Pahl, Head of the VLB Research Institute for Beer and Beverage Production, was appointed as Chief Operating Officer (COO) and Gerhard Andreas Schreiber as Chief Financial Officer (CFO). In

the event of the managing director’s absence, Pahl is authorized to represent him in the operative business and Schreiber in all accounting-related matters. A new organizational unit, “Facility Management,” was established in July under the leadership of Michael Sack. Erik Wagner and Jens Strohmeyer were appointed quality managers for laboratory accreditation at the VLB and Katherina Baron, who also serves as quality manager for accreditation in the VLB’s educational sector, has become the new safety representative of the VLB.

 VLB ALUMNI

VLB alumni association "ehem. VLBer“ and the "Berliner Brauerzunft“ discussing merger The General meeting of the Vereinigung ehem. VLBer e.V. (VLB alumni association) elected its board by unanimous vote at the beginning of July. Klaus Niemsch and Dr. Roland Pahl remained as chairmen. Items discussed at the meeting included a merger of Berlin’s two brewery alumni associations, the "ehem. VLBer“ and the "Berliner Brauerzunft“ (Berlin Brewers Guild).

the other to create a single organization, and another would be to merge them and set up a new association. However, the matter of which approach is ultimately the right one will first be discussed together with an attorney and with Burghard Meyer, President of the Berliner Brauerzunft. Questions including how the two associations’ funds can be used still need to be answered.

Prior to the vote, the general assembly unanimously discharged the board for the 2016/17 business year. Klaus Niemsch and Dr. Roland Pahl remained as chairman and deputy chairman, with Dr. Marco Potreck continuing to serve as treasurer, and Manfred Staruß and Jürgen M. Solkowski as accounts auditors.

Discussions Meyer emphasized that making personal contact with students while they are completing their degrees is essential for getting them to join an association after graduation. He noted that the weekly brewers’ meet-up at the guild house on VLB’s premises o�ers an excellent opportunity to network. A s mentioned by the previous speakers, VLB Managing Director Dr. Josef Fontaine also emphasized the great opportunities that a merger between the two associations would o�er: “Burghard Meyer and the Brauerzunft has set up the guild house as a central point of communication here on campus and thus also built a bridge between VLB and the students at the Technical University.“ Following the discussion, Niemsch presented a motion for the general assembly’s approval to enter into negotiations with the Berlin Brewers’ Guild in order to fully merge the two associations. The motion was carried unanimously. Contacts Vereinigung ehem. VLBer Dr. Roland Pahl pahl@vlb-berlin.org

Activity Report Deputy Chairman Dr. Roland Pahl presented the activity report of the VLB alumni association. As in the previous year, its primary focus was on the merger between the "ehem. VLBer“ the "Berliner Brauerzunft“. "The respective pro�les of the two associations make them a great �t for each other,” noted Pahl. “We are seeking to unify their respective strengths. This will allow the Brewers Guild to become part of an alumni organization, while the ehem. VLBer will gain an active presence here on the Berlin campus.” Additionally, new and modern ways are being sought to bring students’ attention to the association and its wealth of history in order to attract new members. In terms of how the two associations will be merged, Pahl presented two possible options. One way would be to merge one association into

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RESEARCH & DEVELOPMENT

 BREWING TECHNOLOGY

VLB completed 5 liter miniature brewery Dipl.-Braumeister Michel Werner, Dipl.-Ing. Jan Biering, Dr. Ing. Roland Pahl, VLB Berlin, Research Institute for Beer and Beverage Production (FIBGP)

A 5 L brewhouse has been constructed at the VLB Berlin, expanding the in-house concept of a complete small-scale brewery. With its development, the small-scale brewhouse bridges the gap between the small-scale malting plant and the modi�ed EBC fermentation columns, which have a long tradition at the VLB Berlin. up to 100 kg is required for experimental tests on a pilot scale. This can be a problem particularly in the early stages of barley production, where much less material is available for initial brewing tests. Furthermore, a brew size over 1 hl represents a considerable cost factor for the screening of brewery raw materials, recipes or process parameters. In the context of a research project (Innokom MF 140002), an automatic 5-L-brewhouse was built to combine the advantages of the lab- and pilotscale. The small-scale brewhouse represents a useful addition to the small-scale malting plant for the production of 600-700 g malt and the modified EBC fermentation columns for the fermentation of 4 L wort. Both have a long history at the VLB Berlin. This article will o�er an overview of the special features of the small-scale brewhouse.

1 Fig. 1: The miniature brewery

Due to an increasing need amongst breweries for innovation, research and development departments continue to take on greater signi�cance. Brewing tests are usually carried out on the laboratory and pilot scale, and as such it can be assumed that common brewing trials have a size of either a few litres or 1-20 hl. Both have their justi�cations; however the lack of automation and somewhat low correlation to the production scale are the weaknesses of the laboratory scale, while a grist load

Grist silos Above the mash tun, two containers are located to store the milled malt. Each vessel contains up to 1,2 kg dry-milled grist, and it is also possible to �ush the �lled silos with inert gas in order to minimize the in�uence of oxygen from the very beginning of the brewing process. To mash in, compressed-air vibrators cause the silos to vibrate, which in turn begins a slow trickling of the grist into the mash tun. The process takes about 10 minutes. Mash tun A glass reaction vessel was selected for the mash tun, and the mash is indirectly heated by an external thermostat, with a heating rate up to 1 K/min. A common lab stirrer was selected for the stirrer, which

Brauerei Forum International – September 2017

normally provides a stirring speed below the customarily required 3 m/s. As with the grist silos, oxygen uptake is minimised by nitrogen gassing of the mash tun or the mash directly. Upon mashing out, the mash is transferred to the lauter tun using gravity, thus eliminating the need for a pump. Lauter tun Oxygen uptake during mash transfer is minimised by prior �ushing of the lauter tun with inert gas. The lauter tun has an internal diameter of 100 mm, which results in a speci�c false bottom load of up to 152 kg/ m², while a heatable oil in the glass jacket holds a constant temperature in the lauter tun. First wort is obtained within 20 minutes at a volume �ow rate of 80 ml/min, and turbidity can be monitored with the installed turbidity meter, provided by Optek GmbH. The turbidity of the lauter wort is usually under 40 EBC for 60 % of the lautering time, thus meeting the requirements of DIN 8777. With a construction based on a lautermanometer, the lauter wort �ows directly from the lauter tun via a hose into the height-adjustable wort kettle. A utomatic lowering of the wort kettle in this way causes an increase of the pressure di�erence between the top and bottom of the spent grain layer, and thus ensures a continuous wort� ow between the two vessels. As raking of the spent grains on this scale presents a particularly difficult task for a variety of reasons, it was decided that no raking machine would be installed. One signi�cant disadvantage of a cutting unit on this scale is the formation a chan-

nel in the spent grains, whereby the �ltration e�ect of the �lter cake is destroyed, and another is the unavoidable re�ections of the radar waves which are emitted by the level measuring device. This disturbs the level measurement, and is of course highly undesirable. When the lauter process has �nished, the grains are re-suspended by �lling the lauter tun with water, at which point a ball valve is opened above the false bottom and the vessels can be rapidly discharged. Wort kettle The height-adjustable wort kettle has a capacity of up to 5 L and consists of a stainless steel body with a glass hood lid. Weather-related air pressure �uctuations regularly change the boiling point of the wort, which varies between 99,6 and 100,1 °C. This in turn results in a poorly reproducible total evaporation, and consequently has an in�uence on the amount and concentration of the cast-out wort. For this reason, a re�ux condenser was installed on the glass hood of the wort kettle which, if necessary, condenses a fraction of the vapours, with the aim of setting the total evaporation arti�cially to, for example, 4 %. Of course, the use of the vapour condenser does mean that the DMS content of the wort has to be observed. For hop addition, the system is capable of the use of hop pellets or extract, which can be added manually or in a fully automated fashion from small hop silos. As an example, for a pilsner wort using 45 % hop extract, a hop dosage of approximately 1 g is required. Whirlpool A n insulated stainless steel vessel with a ratio of height to diameter of 1:3,3 was selected as the whirlpool. During casting out, the wort �ows tangentially into the whirlpool due

to its hydrostatic pressure. A special feature of the whirlpool is the installed turbidity measurement at the whirlpool outlet (also Optek GmbH), which can be used in the future for studies of wort turbidity. The whirlpool has a double-pipe cooler, which uses water in the countercurrent principle to cool the wort to the desired temperature. Automation The high degree of automation is a unique feature of the 5 L brewhouse, and would not have been possible without the support of Siemens AG. A S7-400 controller and the process control system Braumat (Siemens AG), as well as various automatic valves and measuring devices such as turbidity, temperature and level measurements (guided radar) are used. With Braumat a recipe control and a semi-automatic brewing process could be established, which allows for relatively low personnel expenses when brewing. The installation of turbidity measuring instruments, kindly provided by the company Optek, are normally poorly applicable in small plants, and this represent a specials feature of this small-scale brewhouse.

Reproducibility Table 1 lists selected wort quality parameters. The mean values and standard deviations were formed from eight identical brews, in order to quantify the reproducibility of the wort quality. As one can see in Table 1, it is indeed possible to produce several brews of the same quality using the 5 L brew house. The standard deviations, as a measure of the spread of the values, are relatively low, with only the reproducibility of the parameters for free amino nitrogen and bitter units still requiring some improvement.

Contact: Michel Werner m.werner@vlb-berlin.org Tel: + 49 (30) 450 80-252 www.vlb-berlin.org/en/�gp

This article was translated by Aidan Griffiths, VLB Berlin.

Fig. 2: Lauter tun Fig. 3: Whirlpool

Table 1: Reproducibility of wort quality (N = 8) Mash ph value after acidification

ph value chilled wort

extract chilled wort [% ww]

Colour of chilled wort [EBC]

Bitter-substances [BE]

FAN [mg/l]

Total polyphenols [mg/l]

Final attentuation [% GG]

–x

5,44

5,3

11,6

8,4

196

231

0,08

0,07

0,15

0,18

0,82

Brauerei Forum International – September 2017

RESEARCH & DEVELOPMENT

 ANALYTICS

Analytical services for distilleries Johannes Fuchs, Head of Research Institute for Spirits, Analytical Technology and Sensory Analysis (FISAS) of VLB Berlin

The production of spirits is a complex task requiring a high level of experience and expertise. Robust quality control is indispensable in order to protect a brand, not only to meet legal requirements, but also to identify sources of error, eliminate them, and thus achieve a higher product standard. The following is an overview of di�erent methods for testing spirits, the interpretation of their results, and some of the legal requirements placed on spirits. While some analyses are straight forward and can be carried out in house, to be able to insure full legal compliance requires modern analytical laboratory equipment and the use of methods accredited according to DIN EN ISO/IEC 17025. A lso within the framework of due diligence, certi�cates and/or examination protocols from accredited and independent laboratories are essential for documenting quality assurance and marketability. The overall assessment of a sample is generally divided into chemical and physical testing, declaration veri�cation, and sensory evaluation. For the purposes of this article, all maximum values are in accordance with EU regulations and applicable for spirits sold in the EU. Basic Analysis To determine the basic properties of a spirit based beverage, ethanol, density and extract are measured. The density is determined by means of oscillating U-tube. Some samples, in particular extract containing spirits, must be distilled before processing. In this case the determination of ethanol is made using the distillate and the determination of the extract utilizes the residue. According to the European Food Information to Consumers Regulation (EU) No 1169/2011, the existing alcohol content may vary by a maximum 0.3 A BV from the declared amount, but the minimum alcoholic strength of a spirit category must always be met. The extract content of liqueur is determined using residue left after distillation and is measured using a density meter

The alcohol content of a liqueur is determined by means of a sample distillation in which the alcohol is distilled off and then measured with density meter The extract provides an estimate of how much sugar has been used in processing. This must be taken into account in order to di�erentiate between the trade names “liqueur” and “spirit drink”. According to the de�nition of EU Spirit Drink Regulation (EC) No 110/2008, a liqueur must have a minimum sugar content of 100 g/L, calculated as invert sugar. Depending on the product, the basic analysis includes further specific analytical methods. For example, the egg content should be determined for egg liqueur (advocaat), which must contain at least 140 g of egg yolk per liter of �nished product, or 70 g/L in the case of “liqueur with egg”.

Brauerei Forum International – September 2017

In the case of fruit brandies and geists, the analysis of the volatile organic compounds, also called fermentation by-products, can be helpful. Using a multimode method, 26 compounds are determined in by means of gas chromatography (GC) at the Research Institute for Spirits, Analytical Technology and Sensory A nalysis (FISA S). These are higher alcohols, esters and aldehydes, which form during fermentation, distillation and storage. A well-known example of the volatile organic compounds is methanol, which is limited due to its high toxicity in the EU Spirit Drink Regulation. The legislation has set a maximum content of 1000 g/ hl pure alcohol for fruit brandies.

Since the methanol is released predominantly enzymatically from the pectin of the fruit skin, pectin-rich fruit have special maximum contents for example for apple, plum, or mirabelle brandies a maximum content of 1200 g/hl pure alcohol, and for Williams pear and quince, 1350 g/hL pure alcohol. Further information can be found in a chromatogram, for example the presence of allyl alcohol is an indicator that spoiled fruit was used and conspicuously high ethyl acetate contents indicate insufficient separation of the forerun or heads. However, volatile organic compounds should not be seen only as negative in�uences on the product. These compounds are responsible for the typical aromas and �avors of brandies. As such, minimum contents of volatile constituents are de�ned in the EU Spirit Drink Regulation for example for fruit brandies 200 g/hl pure alcohol, and at least 140 g/hl pure alcohol for brandies from marc. In the case of geists, no fermen tation by-products would be expected, since, according to the spirits ordinance, ethyl alcohol of agricultural origin (neutral alcohol) must be used. Nevertheless, analytics are also important here, since sensitive raw materials such as raspberries easily ferment, resulting in by-products that are not permitted in geists. Advanced Analytics The basic analysis represents the beginning of the analytical analysis, though certain products require testing for compounds with more sophisticated GC-based analytics or high-performance liquid chromatography (HPLC). HPLC is a liquid

The distilled spirit analytical lab of FISAS is equipped with modern analyzers, for example gas chromatographs chromatographic method, which makes separating substances that are only slightly volatile or non-volatile, identifying them, and quantifying them via standards possible. Maximum levels of flavor compounds such as beta-asarone (1 mg/ kg), pulegone (100 mg/kg), or thujone (10 mg/kg or 35 mg/kg for alcoholic beverages with A rtemisia) must be observed when producing herbal geists or liqueurs. Glycyrrhizic acid in products which contain licorice is also important as a content of 10 mg/L or greater requires the use of the term “contains liquorice”, or if sold in Germany “enthält Süßholz”. Elemental analysis permits the determination of the elements such as calcium, iron, or copper among others, which can be used to make statements about the water used in production. Furthermore, the elements are an important source of information when it comes to the

development of unwanted turbidities. High contents of alkaline earth metals (e.g. calcium) from insufficient water softening can form salts which are sparingly soluble and can be observed as undesirable hazes or precipitations. Further product speci�c required analyses include fat and protein content for cream liqueurs and the determination of the alcohol yield from raw materials. Up to 50 di�erent analyzes, in combination, can be performed on a product sent here to the Research Institute of Spirits, Analytical Technology and Sensory Analysis at the VLB. Special Analysis Special analysis is always required in cases where the usual analyses do not o�er a satisfactory solution. Often di�erent analyses are combined in order to answer a posited question. As an example, the quali�cation of aromatics or aroma pro-

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Brauerei Forum International – September 2017 Fotos: VLB / TBIG

RESEARCH & DEVELOPMENT

The scanning electron microscope, coupled with energy dispersive X-ray spectroscopy (SEM-EDX), enables the determination of elements in turbidity residues

�ling by means of thermal desorption gas chromatography coupled with mass spectroscopy (TD-GC / MS), can be used as an example. Volatile compounds from a spirit solution can be collected in a tube �lled with an absorber material and released again by heating directly into a GC, thereby allowing the volatile compounds undergo a very �ne separation in the gas stream. Depending on how strongly the individual compounds interact with the separation column, the compounds reach the column outlet and then pass through the mass spectrometer. The mass spectrometer allows identi�cation by bombarding the molecules with electrons and automatically matching the characteristic decay of a molecule with a reference data bank. Simpl� ed, a spirit drink is divided into its individual compounds and its structure clari�ed. The methodology is especially in demand when it comes to unwanted aromas. Frequently, the question arises why a batch smells or tastes unusual and which compounds

are responsible for it. Reasons can be contamination that occurs during production, transport or storage. The degradation of aromatics by light and / or heat can also a�ect a product. The turbidity identification also falls within the range of special analysis by means of a scanning electron microscope (SEM). The SEM makes it possible to explore threedimensional images of particulate

The scanning electron microscope produces 3D like images that are useful in the identification of turbidities

Brauerei Forum International – September 2017

with an enlargement factor of up to 1:1,000,000. Thus, the surface of separated turbidities or precipitates can be examined. The combination of a scanning electron microscope for elemental analysis on a microscopic scale with energy-dispersive X-ray spectroscopy (EDX) permits di�erentiated assertion of the elements in the isolated residue. The composition of the elements in the turbidity can be determined with the EDX, whereby the cause of turbidity can be determined. This then allows the distiller to take corrective action, for example, chill �ltering a product, softening the water or using di�erent �lter material. Isotoperatio mass spectrometry (IRMS) is a further special analysis option to examine the authenticity of a spirit. The ratio of the carbon isotopes can be used to infer the raw material used, such as determining whether highly recti�ed ethanol is obtained from wheat or corn. It is also possible to determine the geographic origin by measuring the isotope ratios, but must be noted that in this case a suitable database with reference material must be prepared beforehand. Declarations for Spirits A ddressing questions concern-

declaration. A ny health and nutrition-related claims are not permitted. Similarly, the absence of substances which may not be used for spirits cannot be advertised. Particular caution should be exercised in the use of so-called compound terms or allusions to spirits categories. For questions on the topics and more, it is best to have expert advice.

Sensory analysis is used to examine the appearance, aroma, and taste of a spirit based beverage ing the declaration of spirits and/ or their labeling according to current food law is also an expertise and service at FISAS. Spirits sold in the EU must comply with the Spirit Drink Regulation (EC) No 110/2008. A dditionally each member state has the right to make stricter rules, which also must be followed in order to sell a product there. For example in Germany all the required information which includes the following must be given in German:  Name of the spirit category in accordance with Regulation (EC) No 110/2008  Net quantity (pay attention to the digit height required by German packaging regulations!)  Name or company of the distillery and its address (at least postcode and town)  Alcohol content as % vol  Instructions for the storage/use of the spirit (if needed)  Allergy information (enthält ...)  Possibly colorant declaration (mit Farbsto�)  Lot designation according to the Lot Marking Ordinance (clearly visible, clearly legible, indelible). In addition, it must be noted that the spirit category, net quantity and alcohol content are in the same �eld of view. Not required for spirits sold in Germany is a list of ingredients, a minimum shelf life and a nutrition

Sensory Evaluation Even with all the analytical options available, sensory analysis is still a powerful test method. FISA S is sta�ed with several quali�ed sensory experts, who are available for evaluating products and to serve as a partner for large sensory projects. Products can be assessed by a classical qualitative description sensory system based on appearance, smell and taste as well as quantitatively according to the 5-point scheme. The 5-point scheme is a scienti�cally recognized method for objective quality assessment. With the aid of this scheme sensory failures can be detected. Sensory analysis also presents an opportunity analyze the long term stability of a product, test the impacts of product or packaging changes on the brand identity, and develop new products. Data from various testing schemas can be utilized to give statistically reliable answers to any perception questions, serving not just as a reactive option, but also a proactive solution. Conclusion Efficient and thorough analysis of spirits is a critical part of quality control. The Research Institute for Spirits, A nalytical Technology and Sensory Analysis (FISAS) can serve as a competent partner to this end and is able to combine various services to provide custom solutions to identify product �aws and to insure product quality and consistency, as well as legal compliance. These services can be supplemented with a declaration check as well as the sensory examination to protect your brand and your consumers. Contact: Johannes Fuchs fuchs@vlb-berlin.org Tel: + 49 (30) 450 80-233 www.vlb-berlin.org/en/�sas

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Brauerei Forum International – September 2017

RESEARCH & DEVELOPMENT

 MALTING BARLEY

Analysis of fermentable sugars in wort – A viable alternative to determine the fermentation properties of malting barley? Prof. Dr. Frank Rath, Head of VLB Research Institute for Raw Materials (FIR), and Henrike Vorwerk, Research Institute for Raw Materials

The determination of quality parameters of malting barley varieties is an integral part of plant breeding programmes and VCU-testing. Quality control measures in the malting and brewing industry also depend on fast and reliable analysis of malting quality to verify compliance with speci�cations and assure the processing suitability of the brewing raw materials. During the last years, intensive e�orts have been undertaken to establish analysis methods that enable a di�erentiated evaluation of quality characteristics of malting barley in line with the achieved breeding progress and changing demands in malting and brewing technologies. Besides a new laboratory mashing scheme (isothermal 65 °C mash), several additional analysis methods have been implemented in German quality evaluation programmes to increase the information gained on cytolytic, proteolytic and amylolytic properties of new malting barley genotypes. Currently, only the analysis of apparent �nal attenuation remains in the portfolio of evaluation programmes as an unspeci�c, poorly reproducible parameter which in view of the otherwise undergone modernisation process appears highly unsatisfactory. In this context, the analysis of fermentable sugars in wort might constitute a suitable alternative. In combination with the already established assays to analyse the enzyme activity of α-amylase and β-amylase, it could enable a more detailed description of the amylolytic strengths and weaknesses of malting barley varieties. Method development and validation A quantitative analysis method was established to determine fermentable sugars in wort. After boiling of worts to inactivate remaining enzyme activities, they are diluted and �ltered before injection into a HPLC instrument equipped with a refractive index detector. Fermentable sugars – namely fructose, glucose, saccharose, maltose, maltotriose and maltotetraose – are separated on a reversed phase amino column with an isocratic eluent consisting of acetonitrile and water. Due to very low concentrations of fructose in the

analysed isothermal 65 °C worts, a complete baseline separation of fructose and glucose was foregone in favour of shorter analysis times, calculating instead the sum of both sugars. For similar reasons, the determination of maltotetraose was omitted in th�� nal method. In validation experiments, the precision and repeatability of the analysis method were evaluated. The chromatographic separation showed a very high precision, reaching in ten

consecutive injections of a diluted wort a coefficient of variation (CV) of 0.7 % for the sum of fermentable sugars. The same CV value was achieved for the analysis of �ve separate dilutions of this wort in one day. The repeatability of the method was determined by analysing worts on �ve di�erent days. Worts of the same malt sample were prepared daily and analysed via HPLC. Additionally, one wort was frozen and aliquots thawed each day directly

Tab.1: Fermentable sugars (g/L) in isothermal 65 °C worts of different malting barley varieties [malting scheme: 6 days / 45 % steeping degree / 18-14 °C] Glucose + Fructose

Saccharose

Maltose

Maltotriose

Maltotetraose

Sum

5.7

4.6

52.3

10.6

0.2

73.4

6.5

5.2

51.2

11.5

0.3

74.8

5.9

4.4

50.2

9.8

0.2

70.5

5.5

4.6

53.2

10.5

0.1

73.8

6.0

4.7

49.8

10.5

0.1

71.2

mean

5.9

4.7

51.3

10.6

0.2

72.7

rel. (%)

8.1

6.4

70.6

14.6

0.3

–

Variety

Brauerei Forum International – September 2017

of fermentable sugars. However, it should be noted that, principally, the fermentable sugars are not intended to serve as a direct substitute for the apparent �nal attenuation, but as a new, improved option to describe the amylolytic characteristics.

Fig. 1: Sum of fermentable sugars in isothermal 65 °C worts of different malting barley varieties in comparison to fermentation properties [malting scheme: 6 days / 45 % steeping degree / 18-14 °C] before analysis to avoid in�uences caused by variations during the mashing process. In both experiments, a CV of 1.1 % was calculated for the sum of fermentable sugars, showing a very good repeatability of the whole analytical procedure between days. Overall, the results of the validation proved the method to possess the necessary quality for fast and reliable analysis of fermentable sugars in wort. Fermentation properties of malting barley varieties To estimate the normal concentration range for the relevant fermentable sugars in malting barley, isothermal 65 °C worts of di�erent varieties were analysed. In Table 1, the results for� ve malting barley va rieties are summarized. In line with literature, maltose made up the main portion of total sugars with a mean relative content of approximately 70 %. The standard deviations for the single sugars ranged between 0.1 g/L for maltotetraose and 1.4 g/L for maltose. The sum of all analysed sugars varied with a standard deviation of 1.8 g/L. Due to the high precision and repeatability of the analysis method, this seems to cover a sufficient range for the intended purpose of quality di�erentiation. A comparison between the sum of fermentable sugars and other determined fermentation properties is shown in Figure 1. The plotted data demonstrates that values for

the apparent �nal attenuation do not match consistently with the analysed content of total sugars. Therefore, a rating of malting quality on the basis of these parameters would lead to contradictory results. In contrast, the values for the fermentable extract – which corresponds to the product of apparent �nal attenuation and the extract yield – vary in a very similar way compared to the sum of fermentable sugars, resulting in a consistent ranking of varieties for both parameters. These results indicate the potential to di�erentiate the quality of fermentation properties of malting barley genotypes based on their content

Quality evaluation of malting barley genotypes The quality evaluation of malting barley genotypes in breeding programmes depends on the fast and reproducible analysis of parameters with a high informative value regarding the proteolytic, cytolytic and amylolytic properties. The determination of fermentation characteristics is found lacking in this respect as demonstrated by the example in Figure 2. It becomes obvious that the variation between new malting barley genotypes for the apparent �nal attenuation and the calculated fermentable extract – shown as relative values on the basis of the mean of 5 standard varieties – lies in a very narrow window of around 5 %. This makes a reliable di�erentiation of varieties with regards to quality improvements nearly impossible. In Figure 3, for the same malting barley genotypes the content of total fermentable sugars and maltose relative to the mean of the 5 standard varieties is depicted. The values cover a range of 7 % and 8 %, respectively. Due to the high percentage of maltose in the total sugar content, both parameters correlate closely (r = 0.89) and the variation in total sugar is therefore mainly determined by the concentration of malt-

Fig. 2: Fermentation properties of malting barley genotypes [relative values (%) based on the mean of 5 standard varieties] Brauerei Forum International – September 2017

RESEARCH & DEVELOPMENT

Fig. 3: Fermentable sugars in isothermal 65 °C worts of malting barley genotypes [relative values (%) based on the mean of 5 standard varieties]

ose. Although the span of analytical results is only slightly wider than for the other fermentation properties, this clearly improves the evaluation of malting barley quality, especially in view of the gain in information achieved by the analysis of the entire spectrum of relevant fermentable sugars. To reduce environmental in�uences in the evaluation of quality traits of a genotype, test material grown on various locations is used. A good correlation of the analytical results between one single location and the average of all locations indicates a higher stability of the respective parameter. A prerequisite for this comparison is a reproducible analysis method which can be seen as a further advantage of the analysis of fermentable sugars. In Table 2, the correlation co�� cients between the

variety mean and the single values of 8 locations are summarized for the known set of malting barley genot ypes. On average, acceptable correlations with mean values of 0.62, 0.70 and 0.65 were achieved for saccharose, maltose and maltotriose, respectively. In contrast, the apparent final attenuation showed far lower correlations with an average correlation coefficient over all 8 locations of 0.42, proving the poor reproducibility of this parameter. A dditionally, the formation of homogenous subgroups (after Duncan) also revealed the higher discriminating power of the fermentable sugars. Whereas on the basis of the apparent �nal attenuation only 4 subgroups could be distinguished, based on the content of maltose and the sum of fermentable sugars the samples were separated into 6 and 8 subgroups, respectively. It is evident from the presented results that the implementation of the analysis of fermentable sugars in official quality evaluation programmes for malting barley genotypes could provide substantial advantages compared to the apparent �nal attenuation. Besides the higher reproducibility of analytical results,

Saccharose

Maltose

Malto triose

App. final attenuation

Location 1

0.28

0.77

0.39

0.15

Location 2

0.54

0.76

0.83

0.62

Location 3

0.82

0.78

0.69

0.39

Location 4

0.72

0.70

0.67

0.47

Location 5

0.57

0.54

0.65

0.45

Location 6

0.59

0.77

0.63

0.17

Location 7

0.77

0.60

0.70

0.69

Location 8

0.66

0.63

0.67

0.42

mean

0.62

0.70

0.65

0.42

Brauerei Forum International – September 2017

Tab. 2: Fermentable sugars in isothermal 65 °C worts of malting barley genotypes – Correlation between variety mean and single values of different locations

it would also lead to an improved understanding of the amylolytic strengths and weaknesses of the varieties. This would constitute an increased informative value not only for plant breeders but the whole processing chain. Economic considerations Furthermore, the analysis of fermentable sugars could o�er completely new opportunities with regard to an estimation of the economic value of malting barley varieties. Taking into account the extract yield, varieties with a low extract and high enzyme activity might deliver the same amount of fermentable – and therefore useable/exploitable – sugars as varieties with high extract and low enzyme activity. In the end, it might even be feasible to assess the economic bene�t of a malting barley variety on the basis of the quantity of sugars delivered in the wort per tonne of barley or per hectare of acreage. Summary Analysing the relevant fermentable sugars in wort instead of the apparent �nal attenuation increases the reproducibility and reliability of analytical information used in quality evaluation of malting barley genotypes. It provides more thorough insight into the strengths and weaknesses of amylolytic properties and o�ers additional informative value for plant breeders, malsters and brewers. The implementation of this parameter in official quality evaluation programmes would constitute a step forward in modernizing and improving the analytical portfolio and paves the way for future advances in breeding of high quality malting barley varieties. Acknowledgements Parts of the presented results were conducted in the scope of an ongoing research project funded by Wissenschaftsförderung der Deutschen Brauwirtschaft e.V. (Project number R451). Contact: Prof. Dr. Frank Rath rath@vlb-berlin.org Henrike Vorwerk vorwerk@vlb-berlin.org www.vlb-berlin.org/en/�

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

16 TO 17 OCTOBER 2017, BERLIN, GERMANY

104

VLB October Convention International Congress for the Brewing and Beverage Industry Program: Technical Session 46th International Malting Barley Seminar

SUPPORTED BY

www.vlb-berlin.org/en/oct2017

VENUE: HOTEL BERLIN, BERLIN, LÜTZOWPLATZ 17, 10785 BERLIN, GERMANY

LANGUAGE: GERMAN AND ENGLISH

104th International October Convention / 16 TO 17 OCTOBER 2017, BERLIN

TECHNICAL SESSION + Trends in the sensory evaluation of beer and beverages

OPENING OF THE NEW VLB BUILDING AND WELCOME PARTY + VLB Berlin, Seestrasse 13, 13353 Berlin

TECHNICAL SESSION SUNDAY, 15 OCTOBER 2017 18:00 to 0:00

BY-PROGRAM MONDAY

Get-together for all participants

17:00 to 19:00

Lobby of the convention hotel

Welcome: Importance of the new facility for the VLB and the brewing sector

MONDAY, 16 OCTOBER 2017 8:00 to 11:30

11:30 to 12:30

12:00 to 13:00 13:00

Meeting of VLB's T�� Committee (TSC)

Ulrich Rust (Chairman of the Board of VLB Berlin)

(Members only)

Review on the project and outlook

General Meeting of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V.

Dr. Josef Fontaine (Managing Director VLB Berlin)

Lunch break and exhibition

Berlin Senate Department for Economics, Energy and Public Enterprises

Implication of this funding project for Berlin

Beginn Technical Session

Cooperation Technische Universität Berlin – VLB Berlin: The future of brewing science and the branch station Seestrasse 13 for the TUB

TRENDS IN THE SENSORY EVALUATION OF BEER AND BEVERAGES Chair

Johannes Fuchs (VLB Berlin)

13:00

Welcome and introduction

13:05

Molecular basis of taste perception*

Prof. Dr. Christian Thomsen (President of Technische Universität Berlin)

Credits to special supporter of the project

Prof. Dr. Wolfgang Meyerhof (Saarland University, Homburg) 13:40

�� w VLB building at the Seestrasse 13

Ulrich Rust / Dr. Josef Fontaine 19:00 to 0:00

Sensory Analysis: Hidden information – Visually unlocked*

Welcome Party and guided tours New VLB bulding

Johannes Fuchs (VLB Berlin) 14:15

Consumers’ perception of novel beers Dr. Davide Giacalone (University of Southern Denmark, SDU, Odense, DK)

14:50

Break and exhibition

15:15

Applications of sensory analysis for quality control in the bre�� – �vour stability and panel validation Patrícia Diniz Fischer (VLB Berlin)

15:50

The language of hops – How to implement and apply a common description f�� vours* Dr. Christina Schönberger (Barth Haas Group)

from 16:30

Bus transfer to VLB Berlin

* PRESENTATION IN GERMAN – SIMULTANEOUS TRANSLATION WILL BE PROVIDED – SUBJECT TO CHANGE –

GENERAL INFORMATION The 104 VLB October Convention takes place at the Hotel Berlin, Berlin, Lützowplatz 17, 10785 Berlin, Germany. www.hotel-berlin. de. Presentation language is mainly German. A simultaneous translation German-English will be provided. In addition, English handouts are available.

Attendance fees

Breweries, Bottlers, Maltings

other

Full congress ticket Day ticket Tuesday Day ticket Wednesday

940* € 600* € 600* €

1250* € 800* € 800* €

Malting Barley Seminar

350* €

460* €

* all prices plus German VAT / 25 % discount for VLB members

104th International October Convention / 16 TO 17 OCTOBER 2017, BERLIN

TECHNICAL SESSION + Cooling systems on focus + News in brewing technology

46 INTERNATIONAL MALTING BARLEY SEMINAR + Market developments + Cereal analytics + Pesticides – Monitoring, analysis, assessment

TECHNICAL SESSION

MALTING BARLEY SEMINAR

TUESDAY, 17 OCTOBER 2017

Chair

Prof. Dr. Frank Rath

COOLING SYSTEMS ON FOCUS

13:30

Welcome and introduction

13:40

No book of seven seals – Globalization and the calculation of malt prices*

Chair

Dr. Katrin Schreiber (VLB Berlin)

8:30

Welcome and introduction

8:35

Hygienic demands on cooling water / The new regulation for evaporative cooler*

Karl Weigt (bmt weigt, Augsburg) 14:15

Dr. Alfons Ahrens / Dr. Martin Hageböck (VLB Berlin) 9:10

Practical operation of open cooling systems*

Henrike Vorwerk (VLB Berlin) 14:50

Oliver Erbach-Großhans (Calvatis Watertreatment) 9:45

Break and exhibition

Dr. Roland Pahl (VLB Berlin)

10:15

Premature Yeast Flocculation (PYF): News from analytics*

15:25

Fermentable sugars in wort – �� ameter for the assessment of malt quality? Prof. Dr. Frank Rath (VLB Berlin)

15:45

Break and exhibition

16:15

��e of cumulativ��ects on the assessment of residues of pesticides in food in terms of health

Heiko Woest (VLB Berlin) 10:50

Innovative multi analysis of starch degrading enzymes in malt Dr. Julia Schückel (GlycoSpot, Frederiksberg, DK)

NEWS IN BREWING TECHNOLOGY Chair

News from the Gushing research – A new innovative method for the determination of the gushing potential of malt

Poseidon: Enhancing fermentation in batch or continuous processes*

Dr. Britta Michalski (Bundesinstitut für Risiko bewertung, Berlin)

Peter Gattermeyer (KRONES) 11:25

Development of a miniature brewery with an automatized brewing system*

16:50

Dr. Roland Pahl / Michel Werner (VLB Berlin) 12:00

Monitoring of residues of pesticides in hops and its properties during the brewing process Dr. Martin Biendl (Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg)

Lunch break and exhibition 17:25

Residues of pesticides in brewing cereals – Current insights from analytical monitoring and brewing trials Prof. Dr. Frank Rath (VLB Berlin)

18:00

Closing words

18:00

Farewell function at the Hotel Berlin

21:00

End of convention

www.vlb-berlin.org/en/oct2017 * PRESENTATION IN GERMAN – SIMULTANEOUS TRANSLATION WILL BE PROVIDED

104th International October Convention / 16 TO 17 OCTOBER 2017, BERLIN

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104th VLB October Convention 16 to 17 October 2017, Berlin, Germany

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Sunday, 15 October 2017 o Get-together at the Hotel Berlin (from 18:00)

Tuesday, 17 October 2017 o Farewell at the Hotel Berlin (18:00 to 21:00) �� ate form for each participant. This registration does not include accommodation.

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TRAINING & EVENTS

 VLB INTERNATIONAL

2017 Brewing Conference – Successful brewery summit in Southeast Asia More than 300 brewing experts from Southeast Asia, Europe, and North and South America attended the 5th Brewing Conference held in Bangkok, Thailand, from 11 to 13 June 2017. The event was jointly organized by the Thailand Beer Industry Guild (TBIG) and VLB Berlin for the fourth time now. (oh) A total of attendees from 24 nations used the Bangkok Brewing Conference as a platform for exchanging experiences, networking, and further education. This year’s motto was Curious About Diversity. A s in other regions of the world, the beer market in Southeast A sia is dominated by large international and regional brands. However, the demand for new types of beer and di�erent packaging from what the current brands have traditionally o�ered has gained traction in recent years. This creates a good opportunity to successfully position new products on the market on the one hand. On the other hand, the resulting increase in product diversity leads to numerous challenges for manufacturers. Product development, process adaptations, packaging diversity, logistics, and even the accompanying quality assurance must also be adapted accordingly. At the same time, production costs and sustainable production activities need to remain in focus for the business to be successful. 24 speakers presented case studies

and solutions demonstrating how brewers can meet these challenges. Growth market Southeast Asia Andrea Lianto of Euromonitor International outlined the current developments in the beer markets in Southeast A sia in the opening lecture of the conference. This re-

gion includes Laos, Myanmar (Burma), Thailand, Cambodia, Vietnam, Singapore, Indonesia, Malaysia, Brunei, and the Philippines. It is an area with a total of 640 m people, of whom 424 m are older than 18 and are therefore potential consumers of alcoholic beverages. A bout 94 m hl of beer were consumed in Southeast A sia in 2016. The largest sales markets are Vietnam (36 m hl), Thailand (21 m hl), and the Philippines (18 m hl). The remaining 19 m hl are spread over the other seven countries. The one thing that these beer markets have in common is that they are strongly consolidated. The three largest breweries in this region hold market shares of more than 80 % (with the excep-

Fig. 1: The participants of the conference

The event was jointly organized by

Fig. 2: Meeting in the museum of Boon Rawd Brewery in Bangkok before the conference, where Santi Bhirombhakdi (3.f.l.) and Isara Khaola-iead (l.) had invited Brauerei Forum International – September 2017

TRAINING & EVENTS

Fig. 3: View in the auditorium

Fig. 4: View in the auditorium

Fig. 5: Technical visit at Tiger Asia Pacific Brewery tion of Singapore with ‘just’ 71 %). Lager beer dominates the typical consumption pro�le, and increasingly so in the low price segment. For craft beer, the development is di�erent. For example, the legal hurdles in Thailand are quite high for companies establishing a brewery, which is also aimed at o�-trade sales. When a company is founded, it must have a minimum capital of

10 m baht (approx. € 260,000) and produce a speci�c yield (more than 1,000 hl). Some Thai craft brewers circumvent this regulation by brewing their beers abroad and then importing the �lled bottles or cans to Thailand; in the long run it is certainly not a particularly elegant solution. In other countries such as Vietnam, Singapore, and the Philippines, this is much less complicated.

Brauerei Forum International – September 2017

Euromonitor sees growth opportunities in Vietnam, in particular, and in some smaller countries (Laos, Myanmar, Cambodia). The growth of a strong middle class in Vietnam and Singapore especially offers growth opportunities for premium and craft beers, even if the development of the latter is still in its infancy. Carl Setzer, brewmaster and founder of Great Leap Brewing in Beijing, China, reported how quickly successful trends are now absorbed by global players – also in Asia. There has been lively craft beer scene developing in China over the past few years. Nevertheless, large groups such as A B InBev are increasingly pushing into this market segment in the meantime. To some extent, these companies are coming with own brands, but they are also acquiring successful craft breweries. As a result, the line de�ning independent craft beer brewers increasingly blurs – a development that was critically assessed by Carl Setzer. Challenge Product Diversity Several lectures focused on technical and technological solutions for the brewing industry. For example, Ziemann Holvrieka presented its new ‘Nessi’ lautering system, which increases �xibility in wort prepa ration as part of a completely new brewing system called ‘Omnium.’ Krones introduced its ‘Poseidon’ retro�t kit, which accelerates the convection and ventilation in CCVs, o�ering sign� cant advantages in the fermentation management. Narathip Thongngok of Boon Rawd Brewery presented the results of fermentation experiments with different strategies of yeast pitching and their e�ects on the formation and stability of di�erent �avor components. Roland Folz from Pentair highlighted the fact that membrane �ltration also o�ers advantages when working with frequently changing smaller batches. This technology will appeal not only to large brewers, but also to larger craft brewers. Dupont showed that the use of enzymes can also be a way to expand a product range. For example, locally available cereals, which may di�er from region to region, can be easily processed in the brewing process. Other topics at the confer-

ence included the use of dry yeasts, which in combination with di�erent malt and hops enable a variety of products, the production of glutenfree beers, and the optimization of microbiological quality assurance in the brewery. The fact that the requirements for sensory and chemical-technical quality assurance are increasing with growing product diversity in the brewery were discussed by Dr. Nils Rettberg and Johannes Fuchs from the VLB Berlin in their presentations. The new taste trends in beer also require an accompanying sensory evaluation. There are many methods for this, but the selection has to be based on the respective objectives. According to Fuchs, it is also important to validate the results of the sensory examination by means of statistical methods and regular employee training. The same applies to the company’s lab. Many new beverage products can no longer be adequately described with standard methods of beer analysis. The laboratory should therefore be involved from the outset both in product development and in ongoing quality assurance. Relevant results can only be achieved with a correspondingly mod� ed beer and beverage analy sis, as Rettberg pointed out. Attractive Events on the Margins of the Conference The Brewing Conference in Bangkok also o�ers an appealing and varied program on the sidelines of the event. This year, the Thai A sia Paci�c Brewery (TAP) and the beverage can maker Thai Bev Can opened their factory doors for tours. Both companies are located in the outskirts of Bangkok and provided interesting insights into their production facilities. The second day was rounded o�A by a lively evening on the banks of the Chao Praya river in Bangkok where various local brewers presented an interesting selection of Thai craft beers to enjoy in a relaxed and cheerful atmosphere. Successful Cooperation Overall, the attendees’ response to the event was very positive. “We are very pleased with how this event turned out. Our Brewing Conference in Bangkok has established itself as a major platform for the brewing community in Southeast

A sia. This is clearly demonstrated special thanks to Isara Khaola-iead by the fact that the number of at- from the Boon Rawd Brewery, who tendees grew by 20 % compared has again supported this project to 2015,” states Chonlada Manakul, very closely,” adds VLB’s Managing Chairwomen of the Thailand Beer Director Dr. Josef Fontaine. Industry Guild (TBIG). “Thailand and The Brewing Conference was sponSoutheast A sia have become an sored by Krones, Pentair, Ecolab, increasingly important market for Dupont, Boon Rawd, Thai A sia PaVLB in recent years. This is why we ci�c Brewery, and numerous other are very proud that we could once companies. The next145 Brewing Conference in again organize high-class event Hopfen Bier, this Brauerei Forum International, x 200 mm, CC-en46-AZ376 08/17 together with the TBIG and the Thai- Bangkok is scheduled for June land brewers. We want to extend a 2019.

5 or 1,500 hectolitres – you always get the best

We do more.

Brauerei Forum International – September 2017

TRAINING & EVENTS

 Temperature dependent variables must always be based on

 BREWING CALCULATIONS

the same reference temperature.

Mixing calculations

 The factors involved in the “mix“ may not change.

The mixing of di�erent liquids is a basic process step in the fermentation and beverage industries. Many tasks can be quickly and simply solved by a mixing calculation using a "mixing cross".

Another example to be mindful of is contraction (reduction in volume) of liquids during mixing. Water ethanol mixtures show a nonlinear behavior: 1 L water + 1 L ethanol do not necessarily yield 2 L of water-ethanol solution. Because contraction occurs (in this case a molecular e�ect), less than 2 L result from this mixture. It is better in this case to work with masses instead: 1 kg water + 1 kg ethanol yield 2 kg of solution.

The above statement must be considered if, for example, the quantities involved react chemically.

When working with mixing calculations in applications that do not require absolute accuracy, often di�erence inducing factors such as the temperature dependence of volumes can be omitted. This is perfectly acceptable, but one should be mindful that in such calculations a fundamental error is included which is greater the greater the temperature di�erence of the volumes involved. A simple method to avoid this error source is using temperature independent variables, for example mass, in the calculations. Temperature dependent variables include volume, density and speci�c heat capacity. Because many physical parameters are temperature dependent, the comparability of analytical results is ensured by maintaining a �xed reference temperature in the laboratory. This temperature is generally 20 °C in Germany. Preconditions for accurate results:  The factors involved must have the same base. This base is usually a speci�c physical property for example volume, mass, temperature, density, quantity of heat, speci�c heat capacity, mas�� ow, area etc.

Applied Mathematics for Malting and Brewing Technologists Technological Calculations, Benchmarks and Correlations for Process Optimization Gerolf Annemüller / Hans-J. Manger

From the content: + Basic and geometric calculations + Grain storage, care, tranportation + Malt production and milling + Brewing water and cleaning agents + Wort production + Fermentation and maturation of beer + Clarification and stabilization of Beer + Thermal preservation of beer + Energy content of beer and alcohol breakdown in the human body + Sample calculations for preparation of alcohol-free soft drinks + Product pipelines in the brewery + Utilities: Pumps / compressors / heat exchangers + Key indicators for plant planning + Units

Calculating with a mixing cross This simple and expedient mixing calculation is limited to calculations with two components and can only solve for one unknown quantity. The parameter of the resulting mix must be between the parameters of the components involved. The difference between component parameters cannot result a value of zero. Generally, mixing crosses are written: Component 1 with Parameter 1

Portion of Component 1 (Part 1) Desired Parameter of the mixture

Component 2 with Parameter 2

Portion of Component 2 (Part 2)

Part 1: Difference between Parameter 2 and the Parameter of the mixture Part 2: Difference between the Parameter of the mixture and Parameter 1 Part 1 + Part 2 = Total of Components 1 and 2

Example 1: Water temperature adjustment by mixing There is 100 kg of water with a temperature of 15 °C. This water must be heated through the addition of 30 °C water to 25 °C. How much 30 °C must be added? Solution by mixing cross: 100 kg at 15 °C

5 parts ( = 100 kg)

NEW!

25 °C x kg at 30 °C

10 parts (= x kg)

Part 1 = 30 °C - 25 °C = 5 parts / Part 2 = 25 °C - 15 °C = 10 parts 100 kg · 10 parts x = 5 parts

= 200 kg

Solution: 200 kg of water with a temperature of 30 °C must be added to obtain a mixture temperature of 25 °C.

1 English Edition 2017, 360 Pages ISBN 978-3-921690-83-3, 69 € st

www.vlb-berlin.org/books verlag@vlb-berlin.org

Example 2: Comparison of water mixing calculations with and without consideration of the density: 100 L of water at 4 °C are mixed with water at 94 °C so that the resulting mixture reaches 64 °C. For calculations in this example: 100 L water = 100 kg water.

Brauerei Forum International – September 2017

100 kg at 4 °C

30 parts ( = 100 kg) 64 °C

x kg at 94 °C

60 parts (= x kg)

Part 1 = 94 °C - 64 °C = 30 parts / Part 2 = 64 °C - 4 °C = 60 parts 100 kg · 60 parts x = 30 parts

= 200 kg

Since 100 L of water at 4 °C have a mass of 100 kg, 200 kg of water at 94 °C must be added to achieve 64 °C in the resulting mixture. The speci�c heat capacity is assumed to be constant in the temperature range of 0 °C to 100 °C (but that is not entirely accurate because this parameter depends on temperature). If the temperature dependence of the density of water were taken into account, water at 94 °C would have a density ( ρ ) of 0.963 kg/L and thus a volume of: V=

m ρ

200 kg · L 0.963 kg

8TH IBERO-AMERICAN SYMPOSIUM IN GUATEMALA Brewing and Filling Technology 23 to 25 October 2017, Guatemala City Conference languages: Spanish / English

Topics + Raw materials: Malting barley and hops + Optimizations in the brewhouse

= 207.68 L for 200 kg of water

Had this example been calculated simply with liters instead of kilograms, the result would have been 7.7 L too low! The deviation is 3.85 %. This example illustrates that it is always more accurate to work with temperature independent measurements for calculations, for example mass instead of volume. Mixing calculations with a general equation The general mixing calculation equation is: Parameter of the mixture (xM) · sum of the amounts involved (AM) = Parameter 1 (x1) · Amount 1 (A1) + Parameter 2 (x 2) · Amount 2 (A2) + … + Parameter n (xn) · Amount (An) or: xM · AM = x1 · A1 + x 2 · A 2 + .... + xn · An The parameter x can be a temperature, a speci�c heat capacity, concentration, density, center of gravity coordinate, a grade or any other parameter. A ny physical quality (e.g. mass, volume, heat load, speci�c heat, area) or other linear relationships. Example 3: Mixing calculations with several di�erent volumes and temperatures There are the several amounts of water at di�erent temperatures: Amount of Water Temperature m1 = 100 kg 10 °C m2 = 200 kg 25 °C m3 = 50 kg 41 °C m4 = 122 kg 57 °C

+ F��´ ation – Process optimizations + Sustainability: Saving of energy and environmental aspects + Tr�� , packaging and logistics + Cleaning and disinfection + Brewery visit: Cervecería Centro Americana C.A

In cooperation with Gold sponsors

Silver sponsors

When mixed what is the total amount of water and the resulting temperature? Solution: According to the equations above, xi is used for the individual temperatures and Ai for the amount of each subset: xM · A M = 10 °C · 100 kg + 25 °C · 200 kg + 41 °C · 50 kg + 57 °C · 122 kg xM · AM = 1000 + 5000 + 2050 + 6954 = 15.004 °C · kg AM = 100 kg + 200 kg + 50 kg +122 kg = 472 kg xM = 15004 / 472 = 31.8 °C The total amount of water is 472 kg with 31.8 °C.

Bronze sponsors

www.vlb-berlin.org/en/guatemala2017 VLB Berlin Seestrasse 13, 13353 Berlin – Germany Contact: m.witt@vlb-berlin.org / biurrun@vlb-berlin.org

Brauerei Forum International – September 2017

TRAINING & EVENTS

Recent VLB international activities

PhD students and VLB lecturers of the European Joint Doctorate Program in Food Science. A module took place in Berlin in May

VLB Managing Director Dr. Josef Fontaine and Olaf Hendel visiting one of the SABECO breweries in Vietnam in June

The VLB team at the 36th Congress of the European Brewery Conven tion (EBC) in May in Ljubljana (Slovenia)

Johannes Fuchs (r), Head of the VLB Research Institute for Spirits, Analytical Technology and Sensory Analysis, presenting at the Worldwide Distilled Spirits Conference in Glasgow, Scotland, in May

Correction: Missing reference in Brauerei Forum International, May 2017 In the article „Beer �avour stability – A perspective“ by Dr. Jörg Maxminer, published in Brauerei Forum International, May 2017, page 6-8, the reference source of� gure 1, " EPR measurement of a beer and wort sample including the determination of anti-oxidant properties and radical formation during forced ageing", was missing: Reference of �gure 1: Kunz et al., "The in�uence of unmalted barley on the oxidative stability of wort and beer" (Journal of the Institute of Brewing, 2012, 118, 32–39) Dr. Nils Rettberg, Head of the VLB Research Institute for Instrumental Beer and Beverage Analysis, presenting at the Symposium on Hop Flavor and Aroma in Beer at the Oregon State University, USA, in July

We formally apologise for this mistake. The Editor-In-Chief

Brauerei Forum International – September 2017

CRAFT BEER ITALY –

A new exhibition & conference for the craft brewing sector in Italy Professional education and training courses and a trade exhibition will be the key elements of this two-day event at the Talent Garden Milano Calabiana on 22 to 23 November 2017. The CRAFT BEER ITALY is organized by NürnbergMesse Italia with active support of Doemens and the VLB Berlin. (BF) Unlike many other Italian events, conceived as festivals, CRAFT BEER ITALY attracts visitors that range from start-ups to established breweries, from home brewers to beer sommeliers. It is a combination of a trade exhibition and a seminar. The conference part is carried out under the competent supervision of Doemens and VLB Berlin, two research institutes which promote high-level professional education in the brewing industry. In addition, major Italian and international key accounts will illustrate innovations and trends in the craft brewing sector.

The sessions cover a broad range of topics relating to craft brewing: • Malt and other cereals • Hops • Filtration

• Sensory analysis • Special beer treatment • Quality assurance (chemicaltechnical and microbiological) • Yeast and fermentation • Filling of bottles/cans • Tapping techniques In addition, the following topics are covered: • Startup breweries • Exporting beer • The Italian craft beer movement • Home brewing All Sessions will be in simultaneously translated Italian-English and English-Italian respectively. The event is also supported by the Italian association Unionbirrai. They have signed a cooperation agreement with NürnbergMesse Italia, which leads to the discovery of the Italian craft beer world in an international background and brings together start-ups and established breweries with the aim of sharing successful experiences.

A competent Unionbirrai beer taster will guide the participants through a tasting session about special Italian craft beers at the „Taste It! A rea – non la solita birra” (no ordinary beer). Exhibition But at CRAFT BEER ITALY it isn‘t all about theory: In addition to the several seminars the event will host an exhibition, where all participants can see �rsthand raw materials, technologies and marketing solutions, �tting for craft beer. The exhibition enjoys a great demand and is almost fully booked.

Visit us! drinktec München 11th–15th september 2017 Hall B.1 | Booth 415

The updated conference programme and the ticket shop are available on the official website of CRAFT BEER ITALY at www.craft-beer-italy.it Contact: craft-beer@nm-italia.it

Naturally grown. Traditionally processed. Quality malt from Germany. Since 1899. www.bestmalz.de

Brauerei Forum – April 2017

TRAINING & EVENTS

Fotos: jr

Certified Brewmaster Course comes to a fitting end On the 30th June 2017, 50 graduates of the VLB Certi�ed Brewmaster Course were awarded their certi�cates. This long-awaited event came after six months of intensive learning and was celebrated with a farewell party attended by the graduates, together with their friends and families, as well as the lecturers. (jr) A t the beginning of January, 51 expectant participants from 25 countries across Europe, North and South America, Asia, Africa and Australia were welcomed to the VLB Berlin. In order to ensure adequate teaching success, this large group was split into two classes. Challenging curriculum The students, from a variety of occupational and cultural backgrounds and with diverse experiences, spent the next six months together at the VLB accumulating theoretical and practical knowledge in all aspects of beer brewing in order to eventually attain the title of VLB Certi�ed Brewmaster. In several successive modules, each of which was concluded by intermediate exams, the program dealt with the raw materials for brewing, the individual processing steps in beer production through to packaging and quality control. The students also had practical courses in the

laboratories. Throughout the course, new technologies and ideas resulting from research at the VLB were included in the program. The structure and content of the course is thus constantly developed and remains up-to-date. In the �nal exams the students must then show that they have successfully mastered the syllabus of the last six months. A lthough much time and energy

Filippo Ambrosi, Italy

Brauerei Forum International – September 2017

was invested in studying, a lot of pleasure and enjoyment was also involved. During the weeks of the course, the participants got to know each other better and friendships developed. Spring Conference and excursions In addition to the lectures at the VLB, the program included two excursions. The �rst one, at the be-

Steve McMillen, Islamorada Beer Co., USA

Takuya Nose, Asahi Breweries, Japan

KHS Corpoplast GmbH, Hamburg Hofbrauhaus Wolters GmbH, Braun

schweig

Sartorius AG, Braunschweig Wiegand Glas / Thüringer Behälterglas,

Schleusingen

Hop Growers Association Elbe-Saale e.V.,

Querfurt

The prospective brewmasters were made welcome everywhere with warm and generous hospitality. On top of which, the sta� members were open for technical discussions with the students and were available to answer any questions which they raised.

Graduates and lecturers of the VLB Certified Brewmaster Course 2017 ginning of March, was to Munich for three days to attend the 104th VLB Brewing and Engineering Conference. Here they had the opportunity to visit the new Paulaner brewery in Munich-Langwied and, on the return journey, the Krones factory in Neutraubling. The second excursion took place in June after the final exams. Over four days the group travelled from North to South through the half of Germany. Companies from the brewing and beverage industries as well as their suppliers opened their doors to the students. They could gain insights into the day-to-day running of the following companies: GlobalMalt / Tivoli Malz GmbH, Hamburg Flensburger Brauerei, Flensburg

Leave-taking On the 30th June the VLB Managing Director Dr. Josef Fontaine presented the certi�cates. He emphasized that so many excellent �nal grades had never been obtained in the past and he then started with the best six graduates who had all attained average grades of 1.3 or better: Filippo Ambrosi; Steve McMillen, Islamorada Beer Co.; Takuya Nose, Asahi Breweries; Evan ��ert; Richard Gathenya, EABL Kenya Breweries, and Ludmilla Antoniazzi, Cooperativa Agraria. In conclusion, Dr. Fontaine thanked all the VLB lecturers and especially the “course manager” Heike Flohr and the leading course instructor, Burghard Meyer, for all their great dedication and hard work. The newly �edged brewmasters then celebrated together with their friends, families and lecturers. “Six months of hard work, over 3,000 pictures and the memories that come with them, lifelong friendships from all over the world, stronger understanding of my passion and more knowledge on how to make great beer consistently. I guess it was absolutely worth it”, summarized Thomas Westmoreland, a participant from the USA, after receiving his certi�cate. The next Certi�ed Brewmaster Course at the VLB runs from 8th January to 29th June 2018.

Specialty Malting Company Brennerstrasse 17-19 96052 Bamberg - Germany Phone: + 49 - (0)951 - 93 220-12 Fax: + 49 - (0)951 - 93 220-912 e-mail: info@weyermann.de www.weyermannmalt.com BARKE ® MALT OAK SMOKED WHEAT MALT BEECH SMOKED BARLEY MALT ABBEY MALT ® SPECIAL W ® BOHEMIAN PILSNER MALT FLOOR-MALTED BOHEMIAN PILSNER MALT PILSNER MALT PALE ALE MALT VIENNA MALT MUNICH MALT MELANOIDIN MALT ACIDULATED MALT CARAMEL WHEAT MALT CHOCOLATE SPELT MALT RYE MALT: ROASTED - CARAMELIZED WHEAT MALT: PALE - DARK - ROASTED

Our brew and special malts are also available in certified organic quality! Caramelized Malt : CARAPILS® CARAHELL® CARAMUNICH® CARARYE® CARARED® CARAAROMA® CARAAMBER® CARAWHEAT® CARABOHEMIAN® CARABELGE® CARAFA® CARAFA® SPECIAL (roasted malt from dehusked barley, gives the beer a smooth taste without burnt flavor) ABBEY MALT ®, SPECIAL W ®,CARAPILS ®, CARAHELL ®, CARAMUNICH ®, CARARYE ®, CARARED ®, CARAAROMA ®, CARAAMBER ®, CARAWHEAT ®, CARABOHEMIAN®, CARABELGE®, CARAFA® and SINAMAR® are registered trademarks of the Weyermann ® Specialty Malting Company, Bamberg

Meet Sabine and Thomas Weyermann at the „drinktec“ in Munich, September, 11 -15, 2017 hall B1, booth # 505

Malt Extract: BAVARIAN PILSNER BAVARIAN HEFEWEIZEN MUNICH AMBER VIENNA RED BAVARIAN DUNKEL BAVARIAN MAIBOCK BAMBERG RAUCH MUNICH OCTOBER BEER

All-Natural Liquid Malt Color SINAMAR® and certified organic SINAMAR® Evan Meffert, USA

Richard Gathenya, EABL Kenya Breweries, Kenya

Ludmilla Antoniazzi, Cooperativa Agraria, Brazil

...gives your beer special taste and color, without burnt flavor !

Brauerei Forum International – September 2017

TRAINING & EVENTS

VLB Certified Brewmaster Course – Graduates 2017 –

Juan R. Alcántara Gámez (Spain)

Chathura Amarapriya (Sri Lanka)

Jesús Aranda Alcántara (Spain)

Pablo Barez Lobato (Spain)

Varsha S. Bhat (India)

Paul Cook (Australia)

Julio Coronado (Venezuela)

Samuel Derby (USA)

Olga Fedorova (Belarus)

Luis Felipe Ferro (Brazil)

Chang Hee Kim (Korea)

Jacob Lambert (Canada)

Afonso F. Landini (Brazil)

Frederico Lantschner (Argentina)

Chuon Guan Lee (Cambodia)

Brauerei Forum International – September 2017

VLB Certified Brewmaster Course – Graduates 2017 –

Alex de Melo Borges (Brazil)

Crislane Brazil (Brazil)

Hasbraly Calizaya (Peru)

Sandra Chadwick (Canada)

Anthony Cook (Australien)

Kenneth Friend (Australia)

Brandon Hawkins (USA)

Hiroyuki Ito (Japan)

Arne Jach (Germany)

Kriangkrai Khamnu chanart (Thailand)

Weerawut Lekkla (Thailand)

Shenghen Lin (China)

Veerawit Luangwantha (Thailand)

Benjamin Ludwig (USA)

Connor Macleod (Canada)

Brauerei Forum International – September 2017

TRAINING & EVENTS

VLB Certified Brewmaster Course – Graduates 2017 –

Álvaro Mafra Simoes ˜ (Brazil)

Shekhar Makasare (Tanzania)

˜ Romero Sergio Munoz (Peru)

Joanne Noble (South Africa)

Andrew O´Neill (Austria)

Eduardo Paredes (Peru)

Paulo Pinheiro (South Africa)

Keanan Schiedel-Webb (Canada)

Alon Schwartz (Israel)

Phuchitsist Sirijaruvaso (Thailand)

Raymond Sumner (USA)

Karl Theodor E. Trojan (Austria)

Alexei Uglanitsa (Belarus)

Thomas M. Westmoreland (USA)

Maurice Yossa (Cameroon)

VLB C�� ewmaster Course 2018 8th January to 29th June 2018, Berlin, Germany Contact: Ms. Heike Flohr, phone +49 30 450 80-267  brewmaster@vlb-berlin.org

Brauerei Forum International – September 2017



www.vlb-berlin.org/training

VLB institutes and departments VLB Berlin, Seestrasse 13, 13353 Berlin, Germany

Imprint

Brauerei Forum

 + 49 (30) 450 80-0,  brewmaster@vlb-berlin.org ,  www.vlb-berlin.org

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

Managing Director

Head of Finance

Information service of VLB Berlin

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

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www.brauerei-forum.de

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/�bgp

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

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

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/�bm

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

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/�bga

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 Thörner  + 49 (30) 450 80-250  s.thoerner@vlb-berlin.org  www.vlb-berlin.org/en/�s

Biological Laboratory

Research Institute for Management and Beverage Logistics (FIM)

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

Dipl.-Ing. Norbert Heyer  + 49 (30) 450 80-139  heyer@vlb-berlin.org  www.vlb-berlin.org/en/�m

Department for Water Quality, Management and Technology (WMT)

PR and Publishing Department/ Editorial Office “Brauerei Forum“

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/�sas

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

IfGB Focus Spirits & Distilling Wiebke Künnemann  + 49 (30) 450 80-270  kuennemann@vlb-berlin.org  www.ifgb.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: 11th of September 2017 Subscriptions Domestic 95 € incl. VAT Abroad 95 € (+ shipping) Cancellation of the subscription in each case at the end of the year Westkreuz Verlag, Berlin Phone +49 (30) 7 45 20 47 Fax +49 (30) 745 30 66 abo@brauerei-forum.de Print and Distribution Westkreuz-Druckerei Ahrens KG Berlin/Bonn, Töpchiner Weg 198/200 12309 Berlin, Germany All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts. The editor do not assume any responsibility for contributions marked with a name or signature.

Brauerei Forum International – September 2017

31 31

Out next international edition will be released in May 2018

VLB SCHEDULE 2017/2018

 International MicroBrew Symposium 11 September 2017, Munich  Workshop ”Craft Brewing in Practice” 18 August to 29 September 2017, Berlin  104th VLB October Convention 2017 incl. 46th Int. Malting Barley Seminar 16 to 17 October 2017, Berlin  8th Ibero-American Symposium Brewing and Filling Technology 23 to 25 October 2017, Guatemala  Workshop ”Applied Microbiology“ 6 to 10 November 2017, Berlin  Seminar ”Brewing in a Nutshell“ 12/13 December 2017, Berlin  Certi�ed Brewmaster Course 2018 8 January to 29 June 2018, Berlin Language: English

 105th VLB October Convention 2018 incl. 47th Int. Malting Barley Seminar 8 to 9 October 2018, Berlin VLB is exhibiting at the following international congresses and trade fairs in 2017/2018:  drinktec 2017 11 to 15 September 2017, Munich, Germany  Craft Beer Italy 2017 22/23 November 2017, Milano, Italy  BevialeMoscow 2018 Spring 2018, Moscow, Russia  Craft Brewers Conference/BrewExpo America 30 April to 6 May 2018, Nashville, TN, USA  Brau Beviale 2018 13 to 15 November 2018, Nuremberg, Germany

 105th Brewing and Engineering Conference 5 to 7 March 2018, Dortmund  Workshop ”Real Craft Brew“ 12 to 14 September 2018, Vielau, Germany  Workshop ”Craft Brewing in Practice” 17 to 28 September 2018, Berlin

VLB Berlin: Hall B1, stand 340

editor@brauerei-forum.de