Brauerei - VLB Berlin

Transcription

Brauerei
Forum
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
Published by
Versuchs- und Lehranstalt
für Brauerei in Berlin
International VLB Edition | 16 September 2013 | ISSN 0179-2466
 New Developments on VLB
 News from Research & Development
 VLB Event Schedule 2013/2014
 International Training Courses – Graduates 2013
www.brauerei-forum.de
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Content
 VLB Berlin Inside
4
New international VLB members in 2013
5
The new VLB training centre – construction work has started
6
Association of VLB-Alumni: General meeting elected Dr. Roland Pahl as Vice-Chairman /
5
ASBC appoints Roland Folz for International Director
The planned new construction of the institute building of the VLB at the Seestrasse
13 site has reached a new milestone: On
the 5th August work started on the excavation and stabilization of the foundation pit
 Research & Development 7
Beer Analytics Seminar China
8
Turbidity identification: Current practices and new possibilities
12
Substrate and environment specific biofilms in beverage filling plants
8
16
Gushing – A complex mosaic. Field reports from audits to secondary gushing
18
Validation of Full Bottle Inspection Machines – Standardisation of real glass splinters
19
The influence of synthetic hose materials on at-line oxygen measurement
21
An innovative colour-changing gel for cleaning validation
One of the main focuses of the BBSA
Project Laboratory of the VLB Berlin is
the identification of turbidity particles in
beer, attempting to distinguish between a
product- and a process-related issue
12
 Training & Events
23
Services for the brewers of the CIS countries in Russian
24
VLB Berlin bid farewell to its Certified Brewmasters Course 2013
29
VLB activities at international conferences and trade fairs 2013
30
VLB institutes and departments – contacts
32
VLB International Events 2013
The risks occurring during the filling of
beverages resulting from the growth of
biofilms are well-known. A project is currently in progress at the VLB Berlin which
is designed to investigate new approaches
in the development of solutions to the
problems of biofilms
24
 [email protected]
Cover: In the brewhouse of VLB’s pilot brewery
Photo: oh
On the 28th June after six months of
intensive learning, 38 students from
17 countries were awarded their VLB
Diploma as Certified Brewmasters.
The picture shows Burghard Meyer (l.)
and Heike Flohr, the principal persons
of the course, and other lecturers
Brauerei Forum – VLB International 2013
33
VLB inside
New international VLB members in 2013
VLB Berlin is very proud to announce that in 2013 again several renowned international breweries and some companies from the supply
side have joined the VLB network through a membership.
Molson Coors, USA
Molson Coors was formed in 2005
by a merger of the Molson Brewery,
based in Montreal, Canada, and the
Coors Brewery, located in Golden,
Colorado, USA. In 2008 Molson Coors
and SABMiller formed a joint venture,
MillerCoors, that combined their US
and Puerto Rico businesses. In 2012
Molson Coors acquires StarBev, a brewing group located in East and South
East Europe. With a total production
volume of 55m hl beer in 2012 and net
sales of about 4 billion US-$, Molson
Coors is currently the no. 5 in the global ranking of brewing groups. Their
portfolio has more than 100 beer
brands including Coors Light, Molson Canadian, Miller Lite, Carling and
Staropramen, as well as craft and specialty beers like Blue Moon, Creemore
Springs and Cobra.
www.molsoncoors.com
SABECO, Vietnam
SABECO (Saigon Beer-Alcohol-Beve
rage Corporation) is Vietnam’s leading
brewing company. Originally founded
by French brewers, it is owned today
by Vietnam’s Ministry of Trade and
Industry. In 2011 Sabeco produced
about 12m hl beer, runs several brew-
ing plants in Vietnam and holds a more
than 50 % share of the beer market.
Its main brands are Saigon Beer and
333 Beer.
sabeco.com.vn
Boston Beer Company, USA
The Boston Beer Company was established in 1984 by founder and brewer
Jim Koch. In addition to the famous
Samuel Adams beers, they brew more
than 50 different beers and are one
of the pioneers of the craft brewing
movement in the USA. The Boston Beer
Co. has grown continuously over the
last 30 years and in 2012, with an annual production of 2.7m bbl (3.2m hl)
and a turnover of 628m US-$, is the
largest craft brewery in the USA. It lies
in 5th place in the list of all US brewing companies but emphasises that its
share of the US market is still only 1 %.
The Boston Beer Co. runs breweries in
Breinigsville, Pennsylvania, Cincinnati,
Ohio and Boston, Massachusetts. Traditional brewing processes are used.
However David Grinnell, Vice President
of Brewing and Quality, relies on special techniques such as dry hopping,
conditioning in wooden barrels and
krausening. The brewery is also active in the “extreme beers” segment
Other new VLB members from the supply industry in 2013:
 Exxent Consulting GmbH, Germany
www.exxent-consulting.de
 ORTEN GmbH & Co. KG, Germany
www.orten.com
 Flaschengroßhandlung Bad Zwesten GmbH, Germany
www.flaschengrosshandlung.de
 Silvateam & Brew Twins, Italy
en.silvateam.com
 Landaluce SA, Spain
www.landaluce.com
 PETAINER Germany GmbH, Germany
www.petainer.com
 BIERMANN Technologies GmbH, Germany
 PureMalt Products Ltd., Scotland
www.puremalt.com
 Ferrum AG, Switzerland
www.ferrum.net
4
Brauerei Forum – VLB International September 2013
in order to consciously deviate from
conventional beer pathways and innovate around new taste experiences.
www.bostonbeer.com
Bell’s Brewery, Galesburg, MI, USA
Having started off in 1985 as a home
brewing supply shop, Bell’s Brewery,
based in Galesburg, Michigan, USA,
today belongs to the top 15 US brewing companies und is no. 7 in the US
craft brewery ranking provided by the
Brewers Association in April 2013. As a
typical craft brewery, Bell’s maintains a
wide portfolio of special and seasonal
beers. The brewery is fully committed
to the raw materials water, malt, hops
and yeast that are used for the production of their beers, most of which
are unfiltered. Their highly regarded
products are distributed currently in
18 US states in the Eastern half of the
country and to Puerto Rico.
Bell’s have developed continuously
in the course of the last 25 years, and
in 2012 reached their former capacity
limit of 216,000 barrels (250,000 hl). An
ambitious new extension, completed
in 2012, has increased the capacity
of the brewery to 500,000 barrels
(580,000 hl).
www.bellsbeer.com
Firestone Walker Brewery, Paso
Robles, CA, USA
Starting out from a winery in 1996, the
founders Adam Firestone und David
Walker took over a brewery in 2001 in
Paso Robles, California, which is where
the company is presently based. The
speciality of Firestone Walker is the
conditioning of the beer in oak barrels carried out on a large scale and
with much effort under the direction
of the Head Brewer and Partner, Matt
Brynildson. In order to keep up with
the rapid growth in production and
sales, a new 60 barrel (80 hl) brewhouse was brought into operation in
November 2012.
Firestone Walker has a current production of ca. 200.000 hl beer which puts
it into the overall top 30 of US breweries. The product portfolio comprises
around 30 different beers which are
characterised by great creativity and
a wide taste spectrum, as is customary
for a US craft brewery.
www.firestonebeer.com
VLB inside
The new VLB training centre – construction work has started
The planned new construction of the
institute building of the VLB at the
Seestrasse 13 site has reached a new
milestone: On the 5th August work
started on the excavation and stabilization of the foundation pit.
(oh) In 2009 the VLB Berlin received
the funding approval from the Berlin
Senate for the construction of a new
training and further education centre. The planned building will cover
an area of 50 x 40 m and have a floor
space of 6000 m² spread over six levels. The new building will be at the
rear part of the premises at Seestrasse
13. It will contain the new laboratories, pilot plants, seminar rooms and
offices of the VLB institutes and departments.
After the building plans had been
accepted and released by the Berlin
authorities at the beginning of this
year and the funding grant corres
pondingly adjusted, work could begin with the detailed implementation
planning. After the unusually long period of frost in Berlin this spring, work
was eventually continued to clear the
construction site. This also included
the relocation of some functional elements on the premises and the disposal of rubble from the demolition
of the former distillery.
Since the project is financially supported by the European Regional Development Fund (ERDF) and the joint federal/regional scheme for „Improvement
of the Regional Economic Structure“
(GRW) and supplemented by funding
from the State of Berlin, detailed public
tendering procedures are necessary
before any building contracts can be
awarded. In order to safeguard previous cost calculations, the Berlin Senate
also requires that around two thirds of
the total building construction work
must be openly tendered before
construction work is started. Public
invitations to tender were started in
the middle of May; the dates for the
allocation of the individual contracts
and sub-contracts will continue into
September.
On the 5th August, early work began
on the first stage which included the
building site facilities and the excavation and stabilization of the foundation pit. Further tenders and contracts
will be allocated during September so
that it is expected that the shell construction work will start at the beginning of October.
The aim is to move into the new Institute building by the middle of 2016
in order to hand over the existing old
buildings at Seestrasse 13 to the Technical University of Berlin who wish to
develop the remainder of the site for
their own institutes.
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VLB inside
 Personalia
Vereinigung ehem. VLBer (Association of VLB-Alumni)
General meeting elected Dr. Roland Pahl as Vice-Chairman
The general meeting of the Association of VLB-Alumni (Vereinigung ehem. VLBer) took place at
8 Oktober 2012 in Berlin. The meeting was headed by the Chairman Klaus Niemsch. He gave an
overview of the association’s activities in 2012 and the successfully passed cash audit.
The meeting of members voted
Dr. Roland Pahl concordantly as ViceChairman who gratefully accepted the
election. Roland Pahl is head of VLB’s
Research Institute for Engineering and
Packaging (FMV) and VLB-Alumni who
studied brewing science at the Technische Universität Berlin.
At present 623 members are counted
among the association. During the last
years more and more international VLBAlumni for example of the Certified
Brewmaster Course joined the association. Dr. Marco Potreck will continue as
treasurer of the association even though
he is now based at Angola.
WE BREW FOR THE
BEERS OF THE WORLD
photo: oh
The Association of VLB-Alumni’s committee among some honorary members: Chairman Klaus Niemsch,
Vice-Chairman Dr. Roland Pahl, Klaus Beyer, Dr. Karl Diether Esser, Dr. Wilfried Rinke und Dr. Axel Th.
Simon (f.l.)
Roasted Malt Beers
Malt
Extracts
Beer Concentrate
Brewing Syrups
Liquid
Sugar
Brewing Adjuncts
ASPERA BRAUEREI RIESE GMBH
Versuchs- und Lehranstalt fuer Brauerei in Berlin (VLB)/American Society of Brewing Chemists (ASBC)
New Vice President Dr. Christina
Schönberger,
Barth Innovations, congratulates Dr. Roland
Folz for his new
role as International Director
6
ASBC appoints Roland Folz for International Director
During the recent annual meeting
in May in Tucson, Arizona (USA), the
renowned American Society of Brewing Chemists (ASBC) has appointed
Dr. Roland Folz of the VLB Berlin as
its new International Director.
(BF) Dr. Roland Folz, head of the VLB
department for Brewing and Beverage
Science & Applications (BBSA) follows
in this position to Dr. Christina Schönberger, Barth Innovations, who now
represents the ASBC as Vice President.
The position of the International Director serves as the interface between the
ASBC and the international brewing
science community. He is supported
by a working group, the International
Committee, which is looking into international activities and possibilities
for the ASBC.
“We are very happy that Roland Folz,
an internationally known brewing
scientist, has taken the role of International Director for the ASBC Board.
As the brewing community becomes
evermore globalised it is increasingly
important for our organisation to expand our international network. The
entire Board is confident that Dr. Folz
can help us in this endeavor”, says Thomas H. Shellhammer, President Elect
of the ASBC.
Roland Folz, “It is my great honour that
the ASBC has appointed me for this
responsible position and I take this
45478 Muelheim-Ruhr, phone +49 208 588 980
www.aspera.de
task with joy. I see this as an excellent
opportunity to support the development of the international community
of brewers actively. In addition, it is a
great chance to intensify the cooperation between the VLB and the ASBC
even further.“
In addition to cooperation on project
level, there were recently several collaborations between ASBC and VLB
at conferences, such as the VLB Brewing Conference in Beijing in 2012, the
4th Ibero-American Symposium of
VLB 2013 in Argentina or at the Annual Meeting of the ASBC in June 2013,
where a jointly conducted hop workshop was very well received.
The American Society of Brewing
Chemists, headquartered in St. Paul,
Minnesota, USA, was founded in 1934.
The non-profit organisation supports
the scientific exchange with focus on
the production of beer and other maltbased beverages (www.asbcnet.org).
VLB Berlin, founded 1883 and based
in Germany, is one of the worldwide
leading institutes for research, training
and consulting in the field of beer and
beverage production.
Research & Development
 Quality Control
Beer Analytics Seminar China
Laboratory automation in the brewing industry was the focal point of the ”Analytics Seminar“
held by Thermo Fisher Scientific in Beijing in August 2013. Among the participants was Guido
Offer from the VLB‘s Central Laboratory who reported on the hops analytics work at the VLB.
The event was aroused widespread interest in the Chinese brewing industry.
The participants of the seminar were
composed of representatives from leading firms and institutes: Thermo Fisher
Scientific, Yanjing Beer Group, VLB Berlin, China National Research Institute of
Food & Fermentation Industries, Tsing
tao Brewery, Carlsberg Group, Zhujiang
Beer Group, Novozymes, China Resources Brewery, Tianjin CIQ, Animal &
Plant & Foodstuffs Inspection Center, as
well as various technology distributors.
Hops analyses
Key issues dealt with during the oneday seminar were the quantification
of various oxidation states of arsenic,
iron and chromium using ICP coupled
with ion chromatography; new approaches to the in-line measurement
of extract and alcohol using IR; discrete photometric auto-analyzer for
the determination of enzyme activities
taking into account various quality assurance aspects. Mr. Guido Offer, VLB
Berlin, presented the automated sample preparation for beer analysis, possibilities to measure the aging of hop
products using FT-IR combined with
multivariate data analysis and also the
analysis of various process-relevant parameters using a discrete photometric
auto-analyzer ”Gallery Plus Beermaster™“ from Thermo Fisher Scientific.
Concrete insights into the possible
future of laboratory automation in
the brewing industry were shown.
The possibilities of economic as well
as ecological analytics were not just
presented prospectively but also concrete applications discussed. A novel
method for the determination of bitter
substances in hops is based essentially
on a matrix separation with simultaneous selective absorption of iso-alphaacids and modified iso-alpha-acids on
a capillary specially designed for this
purpose. For the purpose of an automated sample preparation, this specific capillary system was integrated
into a Gallery Plus Beermaster™. In this
way, it is possible to analyse isomerised
hop bitter compounds without the use
of 2,2,4-Trimethylpentane (Isooctane).
This system is already in daily use in
several breweries throughout Europe.
Hops are an expensive raw material. The
transport and storage of hop products
are problem areas which are frequently
discussed in the brewing industry. Exposure to heat and light and oxidation
processes lead to a detectable and considerable deterioration in the quality of
the hops. It is therefore necessary to be
able to make a rapid analytical assessment of the quality. Existing procedures
are generally very time consuming and
expensive. FT-IR technology offers a
new approach using non-destructive
analysis. When combined with statistical methods, e.g. multivariate data ana
lysis, it is possible nowadays to obtain
a concrete and rapid evaluation of the
quality characteristics of hop products.
This application was demonstrated by
the VLB during the seminar.
Content quantification
Further contributions in the seminar
were also concerned with non-destructive analysis using IR. For example, Mr.
Xueqiu Zhou, Thermo Fisher Scientific,
presented a concept for the quantification of protein, starch, moisture
and fat in raw materials such as barley,
rice, corn, wheat and hop products.
Chromium is used extensively in many
industrial processes – particularly for
protection against corrosion – and
thus ends up in the environment. Chromium exists in various oxidation states.
However, only the sufficiently stable
trivalent and hexavalent forms, Cr(III)
and Cr(VI), can be detected in the environment. Bioavailability, i.e. how rapid
and to what extent a substance affects
an organism, and mobility of Cr(III) and
Cr(VI) and thus also the toxicity differ
drastically. Trivalent Chromium is an
essential trace element and sparingly
soluble in water. Cr(III) is non-toxic. In
contrast, hexavalent Chromium is a
strong oxidising agent and classified
as carcinogenic. It is very soluble in
water. Existing standard methods for
the determination of Chromium using
total element analysis provide no information regarding the toxicity; for this
a speciation analysis supplying details
of oxidation states is required.
Mr. Renyong Li, Thermo Fisher, presented a possibility to differentiate
various oxidation states with emphasis on iron and arsenic. The IC-IPC/MS
coupling for the ion chromatographic
determination of various oxidation
states provides a perfect approach to
the problem. Element-specific detection, using the latest mass spectro
metry after chromatographic separation, permits an exact determination of
the concentration of chromate in beer
and its processing steps.
Ms. Zhijin Teng, Novozymes China,
presented a method to quantify
dimethylcasein (DMC) by hydrolysis
to polypeptides using Savinase®. The
amino-acids released in this process react chemically with 2,4,6-trinitrobenzene sulfonic acid (TNBS) to form a
coloured complex measurable with a
spectral photometer. The automatic
quantification leads to a ca. 48 % increase in efficiency compared to the
ELISA (enzyme-linked immunosorbent
assay) or manual methods. The experimental trials were carried out using
a discrete photometric auto-analyzer,
type „Arena“ from Thermo Fisher
Scientific and the method optimised
Guido Offer
for this equipment.
The attendees
and lecturers of
Thermo Fisher
Scientific’s
Analytics Seminar
in Beijing, China
7
 Analysis
Brewing Technology
Turbidity identification: Current practices and new possibilities
Patrícia Diniz, Veronica Menzel, Christopher Nüter, Taylor Onda and Dr. Roland Folz, VLB department Brewing & Beverage and Applications (BBSA)
Background
Turbidity is defined as the reduction
of liquid transparency caused by the
presence of unsolved substances
which appear as haze or suspended
particles. A beer showing turbidity will
often be rejected by the consumer and
considered defective to someone expecting to drink a clear beer. The most
common form is colloidal haze, mainly
comprised of protein-polyphenol complexes, which expresses itself in two
types of haze – chill haze (reversible)
and permanent haze (irreversible). Another form of turbidity is carbohydraterelated and arises from challenges
within brewhouse operations and
yeast management. Inorganic crystals,
e.g. calcium oxalate, filter/stabilisation
aids used in the production process,
microbiological contamination or the
entry of foreign particles, such as label
and lubricant remains in the product, or
dust from poor cleaning, can also contribute for turbidity formation. There
are other important factors that can
Fig. 1:
Fishbone
diagram on
causes for
turbidity
in beer
8
promote the turbidity development in
beer, including the initial concentration
of the reaction partners, temperature
and movement, concentration of metal
ions (Fe and Cu), oxygen and pH [1; 2].
Turbidity identification
One of the main focuses of the BBSA
Project Laboratory of the VLB Berlin is
the identification of turbidity particles
in beer, attempting to distinguish between a product- and a process-rela
ted issue. Due to the numerous points
Fig. 2:
Possible turbidity
causing agents
and analytical
approach
of entry and the wide variety of haze
forming particles, an approach was developed in order to identify constituents driving turbidity. The preliminary
approach of the investigation includes
a visual check, a pH measurement and
a control of the turbidity value. Particles of the beer samples are either
isolated from the liquid directly or
washed and concentrated by centri
fugation. A Microscopic Identification
and Staining Procedure is then performed using specific standard staining solutions targeting proteinaceous
material, carbohydrates, neutral and
acidic polysaccharides, polyphenols
and starch [3]. For further particle examination, a variety of special analyses
can be carried out including enzymatic
identification, spectral photometric
methods, chromatographic methods,
molecular biological analysis methods
and scanning electron microscope
analysis (Fig. 2). Subsequently, an open
technological discussion of the results
is held together with the brewery in an
attempt of finding the root cause(s) for
the turbidity development/presence
and develop an avoidance strategy if
requested (Fig.1 and 2).
Future prospects
Currently, the BBSA is focusing on research and further development of
the turbidity identification. The focus
is concentrated on research for new
and more specific staining agents and
the use of fluorescent stains, as well as
an implementation of a method that
allows to distinguish between glycogen and amylopectin. The installation
of a Scanning Electron Microscope is
scheduled, allowing – in combination
with EDX – the identification of the
Tab. 1: Turbidity values [EBC]
Turbidity 11°
Turbidity 90°
0,093
0,685
Staining agent
Observations
Unstained
Detection of cylindrical,
transparent particles,
which seem to consist of
rolled-up layers
Methylene
Blue
Positive reaction
with Methylene Blue
→ particles of inorganic origin which have
absorbed on its surface
organic material (blue
coloured)
elemental composition of inorganic
particles.
Case studies and main conclusions
In order to illustrate how the approach
and subsequent special analyses successfully identify the cause and origin
of turbidity, a few cases handled by the
VLB are reviewed in this article.
Case study 1: Foreign particles found
in a bottled top-fermented beer.
Picture
Tab. 2:
Microscope and
staining results
9
Elemental content determination of the detected crystalline, transparent structures by EDXAnalysis (Energy Dispersive X-ray Spectroscopy)
thin film
organic material
Fig. 3:
Elemental
spectrum and
REM images of
the particle under
investigation
Interpretation of results:
According to the performed EDX
analysis on the rolled-up material, the
composition was shown to be mainly
of silicon, oxygen and smaller amounts
of carbon. The carbon peak is probably
due to adsorbed organic material on
the surface of the layer, which could result from the centrifugation steps. The
silicon and oxygen peaks indicate that
the layers are composed of SiO2. Na, K
and Ca eventually leached out → typical identification for glass corrosion.
Case study 2: Turbidity identification and confirmation of presence
of α-glucan in an Ale type of beer
Enzyme test with addition of
α-Amylase:
Tab. 3: Turbidity values [EBC]
Turbidity 11°
Turbidity 90°
0,165
1,754
Tab. 4: Microscope and staining results
Staining agent
Observations
Thionin
Clearly purple colouring
→ neutral polysaccharids
(e.g. dextrins, starch)
Picture
Enzyme test with addition of α-Amylase
According to the Microscope and
Staining investigation and due to the
suspicion that the turbidity problem
in the sample could be carbohydrate
related, namely an α-glucan issue, an
enzyme test using α-amylase was car-
ried out. The sample was incubated
with the specific enzyme and the turbidity values were monitored during
a reaction time of 24 hours at room
temperature, against a reference sample (same sample without any enzyme
addition) [1; 4]. (Tab. 5)
Tab. 5: Turbidity-values monitored during the enzyme test [EBC]
Before addition
10
After addition
After 24 h
11°
90°
11°
90°
11°
90°
Reference
0,132
1,763
–
–
0,152
1,656
Sample
0,165
1,754
0,167
1,766
0,115
0,526
Tab. 6: Absolute value of the photometric iodine reaction
Result
Method
Unit
Sample
Photometric
iodine reaction
MEBAK II, 4. Aufl. 2002
Kap. 2.3.2
Delta E
0,66
Result
Considerably high deviation re
gistered for the 90° angle, with
a decrease of 1,240 EBC units →
presence of α-glucan turbidity (α-1,4 bond hydrolysis), most
probably the dextrines observed
with the staining agent Thionin.
Photometric iodine test [4; 5],
carried out to quantify the absolute iodine value (Tab. 6).
Interpretation of results:
The sample contained a significant amount of polysaccharides,
what was confirmed to be an
α-glucan issue by the positive
result of the enzyme test and
the slightly increased iodine
value → incomplete degradation of starch. As a conclusion,
the experience gained from the
described and other turbidity
identification cases investigated
by the BBSA Project Laboratory,
broadened the knowledge on
turbidity and haze formation
in beer contributing to finding
solutions and improvement of
production processes.
References:
[1] Steiner, E., Becker, T., Gastl,
M.: Turbidity and Haze Formation in Beer – Insights and
Overview, J. Inst. Brew. 116
(4), 360–368, 2010.
[2] Bamforth, C. W.: Beer haze,
Journal of the American
Society of Brewing Chemists,
57 (3), 81–90, 1999.
[3] Glenister, P., Paul, R.: Beer Deposits – a laboratory guide
and pictorial atlas, J. E. Siebel
Sons‘ Company Marshall
Division Miles Laboratories,
Inc., 17–20, 1975.
[4] Hartmann, K.: Bedeutung
rohstoffbedingter Inhalts
stoffe und produktionstechnologischer Einflüsse auf die
Trübungsproblematik im
Bier. Freising, Lehrstuhl für
Technologie der Brauerei I,
2006.
[5] MEBAK: Brautechnische
Analysenmethoden. 2nd volume. 4th edition. Methoden
sammlung der Mitteleuro
päischen Brautechnischen
Analysenkommission, 2002.
Contact
Dr. Roland Folz, VLB Berlin
Department für Brewing and
Beverage Science & Applications
(BBSA)
[email protected]
Phone +49 (30) 450 80-161
Fax +49 (30) 453 60-69
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Dr. Roland Folz
engineering for a better world
Brauerei Forum – VLB International
GEA_BS_GreenImage_neu_92x240mm_engl_RZ.indd
1
September 2013
11
27.08.13 16:16
 Filling
Substrate and environment specific biofilms
in beverage filling plants
Dr. Roland Pahl and Jan Fischer, VLB Research Institute for Engineering and Packaging (FMV)
The risks occurring during the filling of beverages resulting from the growth of biofilms are well-known. Within the framework of the research programme
“Innovation Competence East (INNO-KOM-Ost) – Modules of Preliminary Research“ a project is currently in progress at the VLB Berlin which is designed to
investigate new approaches in the development of solutions to the problems of biofilms.
Figure 1: Biofilm in the region of the filling machine
Initial situation
Concentrations of microorganisms in
the form of biofilms can be considered
to be one of the most primitive and
well proven life forms. Many micro
biologists consider biofilms to be the
original life form of microorganisms.
The oldest fossils which have as yet
been found were formed from biofilms
of microorganisms which had been
living 3.2 billion years ago. Biofilms
therefore are sometimes classified
as archetypes of life [1, 2]. But even
nowadays they are very widespread
– much to the annoyance of the beverage filler. In most filling plants biofilms
are present as unwelcome guests [3].
The extent to which these biofilms can
develop is clearly seen in figure 1.
In simple terms, biofilms consist of
water, microorganisms and the extracellular polymeric substances (EPS)
which they have secreted into their
environment. In combination with water, these EPS form hydrogels so that
a mucous matrix is produced which
covers the cells of the microorganism.
EPS is composed of polysaccharides,
proteins, lipids and nucleic acids [1, 4].
A biofilm offers many advantages as
a living environment in comparison
to an existence as individual cells.
Apart from the protection from outside influences provided by the gel
matrix, it also retains moisture and
nutrients which, if necessary, can be
broken down and made assimilable
by secreted exoenzymes. However,
the most interesting phenomenon
associated with biofilms is the synergistic coexistence of different species
of microorganism: by their consumption of the available oxygen, aerobes
create an anaerobic habitat which can
then be inhabited by anaerobes. The
cells communicate with each other by
means of signal molecules and genes
are exchanged among themselves
(horizontal gene transfer) [1, 8].
As advantageous this symbiosis may
be for the microorganisms, the more
it is a source of problems for the be
verage filler whose main objective is
to generate a product free of microbial
contamination. The risk of contamination is far greater from a biofilm than
Figure 2:
Simplified illustration of
the formation of a biofilm
12
from airborne single cells. First of all it
must be pointed out that the mucous
layer of the biofilm offers a natural protection against cleansing agents and
disinfectants. However the existence
of anaerobic microorganisms on surfaces in the filling hall, which has only
been made possible by the biofilm,
can have serious consequences since
the anaerobes are capable of spoiling
carbonated beverages. As a result of
the permanent contact with beverage
residues and thus a gradual familiarisation with the substrate (adaptation),
potentially harmful microorganisms
in biofilms can develop into obligate
harmful cells [5].
Overall, it is clear that beverage producers must give top priority to the
combating of biofilms. The awareness
of biofilms has increased considerably
in recent years but only a few processes
for the diagnosis and eradication have
found permanent application in production practice [1]. By the development of combat strategies, it must be
taken into account that biofilms are
extremely specific. A general model
for biofilm architecture does not exist
because they are all so different [6]. A
rapid and, above all, a general solution to biofilm problems in beverage
filling plants cannot be expected – it
depends on the particular situation [7].
Specific formation of biofilms
Precisely these observations regarding the specificity of biofilms are mirrored in the thinking leading eventu-
ally to the research project “Substrate
and environment specific biofilms in
beverage filling plants“. The formation of biofilms varies to a considerable extent on the externals factors
such as the immediate environment,
available nutrients and time of year.
Figure 2 is intended to illustrate the
process of biofilm formation (fig. 2).
In the first step organic macromolecules, e.g. polysaccharides, settle on
a moist surface and form a thin layer
by irreversible adhesion. This can occur in the filling plant by the overflow
of beverage residues (step 1 in fig. 2).
Certain microorganisms present in the
immediate environment can attach
themselves firmly to this layer – the
so-called primary colonisers of the
biofilm (step 2).
A further property of these primary
colonisers is the ability to produce EPS.
Other microorganisms associate themselves with them and a three dimensional biofilm is formed (step 3). The
microbial growth continues, new cells
join from outside and the previously
described synergic effect comes into
play. Moreover, individual cells or even
whole fragments of the biofilm separate off from the rest. Such cells or fragments can in turn lead to the formation
of a new biofilm at a different location
or, in the worst case scenario, end up in
open vessels and later cause a deterioration of the product (step 4 in fig. 2).
It is soon clear that all these developmental steps are heavily dependent
on the external factors. Thus, e.g., the
first phase (adhesion with organic substances) is influenced by the nature of
the beverage to be filled. Furthermore,
on account of the diversity of the influencing factors (e.g. climate and type of
beverage involved), there are considerable variations to be found both in
the quality as well as in the quantity
of the microorganisms present in the
ambient air of the filling plant. On top
of which the content and composition
of the cells varies with the season. The
nutrients or supply of substrate for the
biofilms in the filling plant result primarily from the residues of the beverages to be filled. Different beverages
have varied compositions with regards
nutrient content, pH value, alcohol
content and other ingredients and
thus significantly influence the formation of the biofilm.
Research project
All these facts give rise to a series of
questions which the beverage producer must ask in order to obtain more information about the individual biofilm
system in his filling plant, e.g.:
● How great is the potential risk for
biofilm formation in my
filling plant during the
production of a specific
beverage at a specified
time of year?
● How quickly do biofilms
grow in my plant?
● Which combination of
microorganisms in biofilms can I expect in my
company?
● How great is the risk of
contamination originating from biofilms in
my filling plant and at
what point of time do
product spoilage microbes (e.g. anaerobes)
first appear?
These questions will be
addressed within the
framework of the research
project. The basic idea is
to investigate methods to
develop and examine substrate and
environmental specific biofilms in the
beverage filling process. Biofilms will
be cultivated in the filling line. These
should represent those biofilms which
would grow on the plant when a specific beverage is being filled at a certain
time of the year. The microorganisms
involved will be identified throughout
the course of the biofilm‘s development. The biofilm will be grown in
cultivation equipment which is positioned directly in the vicinity of the
filling plant and its development is a
primary aim of the research project.
The information which is gained in
this manner should later be used to
optimise the disinfection and cleaning
strategies in which individual tailormade countermeasures are developed
which will also vary according to the
season.
The method of biofilm cultivation
The first step in the research work was
to develop a biofilm cultivation facility
which is the centrepiece of the project.
The general idea was that a beverage
(substrate) is transported with the help
of a peristaltic pump out of an open
storage vessel (pre-enriched with microorganisms from the environment)
on to a surface (cultivation surface).
The cultivation facility is placed in positions on the filling plant which are of
special interest, e.g. in the region of the
filling machine. The biofilm is cultivated during running operation using the
beverage currently being produced as
substrate. The metal plate used for the
cultivation surface is chosen e.g. out
of stainless steel similar to that in the
filling plant, or preferably taken from
the spare parts department of the particular plant. Obviously other materials
can also be used especially those on
which the biofilm growths have been
seen in practice, e.g. coverings made
of Plexiglas. In this manner an insufficiently cleansed part of the filling plant
is simulated. Construction considerations for the plant envisages that the
substrate is fed overt the surface and
recycled as illustrates in figure 3.
In preliminary trials at the pilot brewery of the VLB, this cultivation method
was frequently tested and each time an
optically visible biofilm could already
be observed after a few hours. Figure 4
shows a biofilm cultivated in this way
after 168 hours of growth using beer
(pilsner type) as substrate (fig. 4).
With this accelerated biofilm cultivation, the prerequisite for a successful
execution of the research project was
given. However, when the actual cultivation trials were carried out in the
filling hall of the beverage producer,
doubts arose regarding the applied
methodology. The primary objective
of the research work was to reproduce as best as possible the “natural“
growth conditions for the biofilms.
For this reason, the recycling of the
nutrients was no longer considered
to be meaningful since it could be assumed that biofilms in the filling plant
would not be served with nutrients in
this way. Consequently the cultivation
method was altered so that the substrate ran from a storage vessel over
the cultivation surface and was then
discarded. This method, however, was
associated with a considerably delayed
biofilm growth so that, even after a
period of about three weeks, the trials
Figure 3:
Schematic plant
– with recycled
substrate flow
13
Figure 4:
Biofilm after 168
hours of growth
14
could not be completed with a satisfactory visual result. Further modifications had to be made to the cultivation method. It was deliberated that
the actual biofilm formation in filling
plants was partly supported by “fresh“
substrate, e.g. dripping beverage residues, but was also supplied by pools of
stationary liquid which already possess
a considerable enrichment of microorganisms. On the basis of this theory,
a method was applied which combined the two previous methods of
cultivation. Fresh substrate was fed to
the surface from a closed storage vessel to simulate the dripping residues
and then collected. This recollected
substrate was then recycled over the
surface to represent a medium heavily
enriched with microorganisms (fig. 5).
The storage vessel and the collecting
receptacle were changed daily.
The first series of trials carried out
within the framework of the research
project took place at the filling line of
a brewery. At present, trials are being
carried out at a producer of carbonated and alcohol-free drinks. As has
already been mentioned, the substrate
for the biofilm should be exactly the
same as that currently being produced
on the plant in question. In normal
business practice it is seldom that
only one beverage is processed, furthermore filling plans generally vary
from week to week. It can therefore
be assumed that the compositions of
microorganisms as well as the growth
kinetics of the biofilms vary
from week to week. However
one aim of the research is to
obtain reproducible biofilms
which represent those of the
plant. This necessitates the
comparison of several biofilms which have been grown
under one and the same set of
conditions. For this purpose,
a standardised filling plan
was set up for the plant to be
tested which was based on an
analysis of the plans over a period of several weeks. Special
attention was not only given
to the substrate, which appeared necessary for the biofilm growth, but also to beverages which could potentially
inhibit biofilm growth as e.g.
Cola (extremely low pH value)
or Bitter Lemon (containing
quinine). On account of the
antibiotic effect of the hops,
it is necessary to distinguish
between lightly and strongly
hopped beers. Meanwhile,
using the cultivation method
whose development has been
described above, biofilms have been
reliably grown in the filling plant.
Identification of the biofilm microorganisms
In order to identify the microorganisms present, the developing biofilm
was sampled every 24 hours. The
main challenge by the sampling is
being able to remove representative
portions of the biofilm whilst avoiding
inhibiting or damaging the biofilm in
any decisive manner. The most practical option was found to be to take the
sample with the help of an inoculating
loop from a previously marked position.
As a matter of principle, an identification method for the microorganisms
should be chosen which matches the
usual procedures in the beverage industry and then extend it with specific
molecular biological methods. For this
reason the focus was initially on classical microbial detection methods. The
sample material is plated on full and
selective culture media, incubated and
thinned out to pure cultures. On account of the selectivity of the culture
media, microscopic examinations and
other selection criteria (Gram staining,
catalase activity) the microorganisms
could be roughly to precisely identified. For an exact identification of
the microorganisms molecular biological procedures were also applied.
However such detailed examinations
were restricted to the identification of
those microorganisms which were of
especial interest due to their frequent
occurrence or because of a potential
product spoilage character. Starting
from the cultivated single cells, a DNA
purification was carried out followed
by PCR. The DNA sequencing was carried out on a portion of the rRNA gene
Figure 5: Schematic diagram of the currently used biofilm cultivation
and the sequences compared to
data banks available in the internet
(BLAST). The determination of the
microorganisms was carried out
with friendly support of VLB´s specialised departments the Biological
Laboratory and BBSA.
Initial results and
future prospects
In the first part of the research
project several trials were carried
out both in the pilot brewery as
well as in the filling plant of an industrial brewery. The results fortunately permit manifold analysis
options, one example of which is
given in table 1. The microorganisms are listed which were detected
in several trials using molecular
biological methods. Furthermore,
the percentage number of trials in
which a particular microorganism
was detected at least once is given
(under the heading “Occurrence“).
Pilsner beer was used as substrate
in all trials (tab. 1).
It is conspicuous that especially Acetobacter species were frequently
detected. Particularly noticeable
are the species Acetobacter cerevisae and Acetobacter lovaniensis
which were often found at both locations and can thus be considered
as specific for beer using as substrate,
while being independent from the
location. At the same time there are
also marked differences between the
compositions. Thus e.g. Acetobacter
indonesiensis was detected in 80 %
of the pilot brewery biofilms but not
once in those of the industrial brewery. In this case one could speak of a
strong environmental specificity of the
biofilms. These results show that the
cultivation method is working as intended since both an environment as
well as a substrate specific formation
is obtained. The beer spoilage bacteria
Lactobacillus casei which was found in
60 % of the biofilms in the pilot brewery must be highlighted. It indicates
an environment in which other beer
spoilage organisms could also flourish. Not evident from this table but
nevertheless noteworthy is the fact
that these bacteria were detected at
an early stage of the biofilm development. All in all the results gathered so
far are already very promising which
is also underlined by a comparison of
cultivated biofilms with “real“ biofilms
of the filling plant, where great similarities in the composition of microorganisms were observed. In order to obtain
more information about the substrate
and environment specific growth of
biofilms, the results are eagerly await-
Tab. 1: Comparison of the microorganisms with frequent occurrence in brewery trials
Pilot Brewery
Microorganism
Industrial Brewery
Occurrence
Microorganism
Both locations
Occurrence
Microorganism
Occurence
Acetobacter indonesiensis
80 %
Acetobacter cerevisiae
67 %
63 %
Acetobacter persicus
Acetobacter lovaniensis
63 %
50 %
50 %
Candida xylopsoci
67 %
67 %
67 %
67 %
Acetobacter Iovaniensis
Lactobacillus casei
80 %
60 %
60 %
60 %
Ewingella americana
40 %
Gluconobacter frateurii
67 %
Gluconobacter frateurii
Pichia anomala
67 %
67 %
67 %
67 %
67 %
67 %
Pseudonoma fragi
40 %
40 %
40 %
40 %
40 %
40 %
40 %
40 %
40 %
40 %
40 %
Pseudonomas maltophilia
40 %
Acetobacter lovaniensis
Gluconobacter oxydans
Kluyvera ascorbata
Lactobacillus plantarum
Lactooccus lactis
Pantoea agglomerans
Pantoea punctata
Paracoccus yeei
Pichia menbranifaciens
Pichia occidentalis
Acetobacter orientalis
Acetobacter persicus
Pichia kluyveri
Pichia kudriavzevii
Pichia menbranifaciens
Saccharomyces cerevisiae
Wickerhamomyces anomalus
ed of the trials currently taking place
at a plant of a producer of alcohol-free
beverages. An application of the cultivation methods after completion of
the research are awaited with high anticipation. The aim must be to present
the beverage producer with a new and
valuable tool to improve his hygiene
concept by providing specific information over the individual biofilm system
in his filling plant.
The research project VF110011 of the
VLB Berlin is currently supported by
the Project Management Organisation
EuroNorm within the program INNOKOMM-Ost (Modules of Preliminary
Research) of the Federal Ministry of
Economics and Technology (BMWi)
following a decision of the German
Federal Parliament.
We wish to express our thanks to EuroNorm and to BMWi for this financial
support. Special thanks must also be
given to the ladies Baki, Püschel and
Guhl.
Literature
[1] Beckmann, G. (2010): Biofilme –
grenzflächig, grenzwertig, ausgegrenzt. BRAUWELT 28-29, 863–867
[2] Hall-Stoodley, L. et al. (2004): Bacterial Biofilms: From the Natural Environment to Infectious Diseases.
NATURE REVIEWS / MICROBIOLOGY
2, 95–108
[3] Timke et al. (2005): Community
Stucture and Diversity of Biofilms
Gluconabacter frateurii
Pichia membranifaciens
from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone
Libraries. Applied and Environmental Microbiology, Okt. 2005, 6446–
6452
[4] Szewzyk, U. (2003): Biofilme –
die etwas andere Lebensweise.
BIOspektrum 3, 253–255
[5] Back, W. (2004): Sekundärkontaminationen im Abfüllbereich, BRAUWELT 16, 686–695
[6] Flemming, H-C., Wingender, J.
(2001): Biofilme – die bevorzugte
Lebensform der Bakterien. Biologie
in unserer Zeit 31, 169–180
[7] Schulte, S., Flemming, H-C. (2006):
Ursachen der erhöhten Resistenz
von Mikroorganismen in Biofilmen.
Chemie Ingenieur Technik, 78 No.
11, 1683–1689
[8] Anger, H.-M. (2008): Aktuelles aus
Betriebsrevisionen. Problembereiche und Lösungsansätze in der
Brauerei unter Berücksichtigung
der Problematik von Biofilmen. 58.
Arbeitstagung des Bundes Österreichischer Braumeister und Brauerei
techniker 2008. BRAUWELT 49, 1485
Contact
Dr. Roland Pahl
VLB-Research Institute for Engineering
and Packaging (FMV)
[email protected]
Phone +49 (30) 450 80-238
Fax +49 (30) 453 60 69
Dr. Roland Pahl
Jan Fischer
15
 Gushing
Gushing – A complex mosaic.
Field reports from audits to secondary gushing
Jan Biering, Dr. Deniz Bilge, Dr. Roland Folz, VLB department Brewing & Beverage Science and Applications (BBSA)
For years brewers have been confronted with the recurrent phenomenon of gushing. It occurs at sporadic intervals and has not been fully investigated. It
appears as if this problem increases from year to year and that the number of affected breweries becomes larger. Is it an allocatable phenomenon or is it
rather the subjective impression of the affected brewers? Is the influence of unfavourable weather conditions the only cause of gushing or are there other
distinctive influencing variables?
Definition
Under gushing one understands the
“spontaneous overfoaming of beer
when opening a bottle” [1; 2]. Gushing is, in general, related to stabilised or unstabilised microbubbles
(0.1 – 50 µm). When transforming from
the stabilised to the unstabilised state,
their volume increases, they float up
in the liquid and cause further CO2release in the beverage [1; 2] (Fig. 1).
Gushing is a multifaceted problem
[1; 4]. Therefore many of the influencing factors on the gushing tendency
can be classified as primary or secondary gushing factors. Primary gushing is
related to raw material based problems
and influences the gushing potential
of a complete batch whereas secondary gushing affects single bottles of a
batch. Secondary gushing is related
to technological aspects throughout
the entire beer production from brew
house to packaging. Since gushing
does not come from a single source
but synergistically from different influencing factors, the overfoaming can
be caused by a mixture of secondary
and primary gushing.
Gushing can hence be seen as a summation of influences with positive or
negative gushing potential [5; 6]. If the
total exceeds a certain threshold value,
gushing occurs [4]. Due to this fact
gushing sometimes appears in single
bottles although the beer comes from
Fig. 1:
Gushing
documentation
at VLB
16
the same raw materials or batch. It is
possible that the gushing potential,
which is constituted by malt and certain production conditions, can be
triggered by additional factors such
as particles or surface roughness which
cause the overfoaming of single bottles. There is no universally valid formula for the elimination of an in-plant
gushing problem. This complex problem requires a systematic, diversified
analysis. In spite of elimination of all
obvious gushing promoters the gushing problem can be still present, as the
following examples illustrate.
Practical examples: Case A
In brewery A the initial situation
seemed to be fairly obvious. Gushing
occurred for only one beer brand with
varying intensity from batch to batch.
Focus was first put on secondary gushing. To get a more detailed overview of
all of the influencing factors, the malt
batches were checked using the modified Carlsberg test. However, some
malt deliveries reacted with very high
overfoaming volumes leading away
from the first impression of secondary
gushing to a more primary gushing
potential. A deeper analysis revealed,
that the brewery was relatively “gushing stable“. It was able to stabilise the
rather high gushing potential caused
by the utilised malt below the critical point for most of the brands. The
brewery was unable to minimise the
potential for one beer brand only, due
to different production parameters
and therefore gushing here appeared
increased. By analysing the complete
production process for this brand the
source for gushing could be identified in the filtration. A very coarse
kieselguhr filtration in combination
with an insufficient trap filtration allowed some particles to pass through
to the product (Fig. 2). These caused a
release of CO2 and therefore gushing.
Case B
In brewery B massive gushing could be
observed throughout all brands and
therefore primary gushing was assumed but all raw materials showed
little or no gushing tendencies. An
extensive “root cause analysis“ was
performed in order to identify possible
risks. It seemed quite promising since
almost all typical gushing factors, like
low calcium content in the wort, relatively short and warm maturation temperatures and very high values for iron
and calcium in the kieselguhr, could
be identified. Despite consequent
elimination of these factors the gushing could be only partially reduced.
The actual disturbing variable turned
out to be the blending water, which
contained particles from the sand
and carbon filters (Fig. 3; 4). These ultimately caused the massive gushing
throughout all brands in the brewery.
With installation of a particle filter the
problem could finally be solved.
Summary
Practical experiences reveal that gushing is a multifaceted problem that can
only be met with a multifaceted root
cause analysis. Overhasty characterisations into primary and secondary
gushing can often not be confirmed
by the results of the root cause analysis. To get an overview to the complex
gushing phenomenon it is absolutely
essential to check each single step of
the production process for possible
gushing potentials. Finally a holistic
overview of all gushing potentials in
combination with analyses of the raw
materials enables the detection and
elimination of the disturbing variables.
Reference list
1. CO2-Hydrophobin Structures Acting
as Nanobombs in Beer. S. M. Deckers
et al.: Brewing Science, 2010
2. New Gushing Mechanism Proposed
by Applying Particle Size Analysis
and Several Surfactants. M. Christian, V. Ilberg, A. A. Aydin, J. Titze, A.
Friess, F. Jacob and H. Parlar: Brewing
Science, 2009.
3. Das Phänomen Gushing und rote
Körner im Malz (Teil 1). Englmann,
Dipl.-Ing. Josef et al. : Brauwelt, 2012.
4. Gushing ein multikausales Problem.
Dr.-lng. Martina Gastl et al. : Brauwelt, 2008.
5. Burkert, Beate. Diss. Untersuchungen zu den strukturchemischen Ursachen von Primärem Gushing. 2006.
6. Christian, M. Aktuelle Forschungsentwicklung in der
Gushing Analyse (Teil 2). 2011: Brauwelt .
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17
 Quality Control
Validation of Full Bottle Inspection Machines –
Standardisation of real glass splinters
Dr. Georg Wenk, VLB Research Institute for Engineering and Packaging (FMV)
Georg Wenk
Glass splinters
from the category
“needle” (4 to
8 mm and 15 mm)
next to a 15 mm
standard glassbody
18
Full Bottle Inspection Machines (FBI)
are becoming more common in filling
lines for alcoholic and non-alcoholic
beverages. When placing an order for
a new filling line, beverage manufacturers either tend to install a FBI right
away or at least keep an empty space
in the layout for future installation. The
aim is to further increase the already
high standards for product safety in
filling departments.
When filling into glass bottles the
greatest risk for the customer’s health
are hard and sharp objects – glass
splinters. Empty Bottle Inspection
Machines (EBI) are used to sort out da
maged or dirty bottles and to identify
objects inside bottles prior to filling.
If an object like a glass splinter finds
its way into a bottle after the EBI, it
can only be detected by a full bottle
inspection machine.
As carried out with EBIs the perfor
mance of a FBI should be validated
after commissioning and of course
checked in regular intervals during
production. For this purpose the use
of test bottles with manufactured
standardised glass-bodies is common.
The general advantage of this type of
object is a good repeatability of detection results and the precise definition
of its properties.
However, manufactured glass-bodies
have two major disadvantages. Naturally, their shape does not resemble the
various shapes of real glass splinters
created during a bottle-burst or bottle
breakage. Secondly, and more importantly, the more or less symmetrical
edges mainly cause total reflection of
the light, which makes detection easy
with optical systems. The detection
rate for manufactured glass-bodies,
therefore, does not represent the detection rate for real glass splinters of
similar shape and size.
Validation procedure
The VLB Berlin, in cooperation with
leading manufacturers for inspection
machines, is currently developing a
validation procedure which eliminates
these disadvantages and at the same
time guarantees a high repeatability
of detection results. As well as the VLB
validation method for EBIs (Brauerei
Forum – VLB International 11/2012, p. 1618), the new VLB validation method
for FBIs will allow manufacturers to
guarantee practical values according
to the requirements and specifications
of their customers. The customers on
the other hand will be able to validate
the guaranteed values during commissioning and to check their FBI during
regular intervals of production or for
optimisation reasons.
The basic concept of the VLB validation
method for FBIs is the use of test bott
les which contain real glass splinters,
created by bottle burst or breakage.
Based on the dimensions of a glasssplinter it is possible to uniquely assign
it to one of the four categories: needle,
cuboid, plate or pyramid. Furthermore,
the splinters can be sub-categorised
by the greatest length (L1) of the splinter and its weight.
In a comprehensive survey glass splinters from different types of bottles are
created, measured, weighed and then
categorised. With this information the
“typical” glass splinter for each of the
four categories and any length L1 can
be identified and defined within very
close boundaries to guarantee a high
repeatability of detection results – a
standardisation of real glass splinters.
Exemplarily the picture below shows a
manufactured standardised glassbody (white), representing a needle
with a length L1 of 15 mm. Next to it are
standardised real glass needles with L1
ranging from 4 to 8 mm (in 1 mm steps)
and also a 15 mm needle (brown).
The full validation procedure will also
include other objects, e.g. floating
plastic, and will be available soon. For
further information please do not hesitate to contact us.
Contact
Dr. Georg Wenk
VLB Research Institute for Engineering
and Packaging (FMV)
[email protected]
Phone +49 (30) 450 80-258
 Quality Control
The influence of synthetic hose materials
on at-line oxygen measurement
Ruslan Hofmann, Patricia Diniz, Roland Folz, all VLB department Brewing & Beverage Science and Applications (BBSA), Katharina
Reinhardt, Technische Universität Berlin
Hoses to connect at-line measurement devices are mostly made from synthetic materials. The quality of the hose material may have a
significant influence on the measurement result. The effect mainly depends on the parameter that is to be determined. In the case of
oxygen, different materials as well as the material thickness and the length of the hose were tested. The results reveal that especially
the use of silicon based materials may increase the measured oxygen value by significant amounts.
the liquid. Nevertheless, significant differences may occur between an in-line
probe and a portable device used atline. The reason is the oxygen uptake
between sampling port and measurement device – caused by unsuitable
connections and hoses.
Methods and Materials
During the research projec t
(KF 2132316WZ1) hoses made from se
veral plastic materials were used to connect a keg filled with degassed water
and the portable measurement device
(Digox 6.1; Dr. Thiedig GmbH & Co. KG)
working with a sample flow of 10 l/h.
The plastic materials tested included:
• Silicon
• Tygon®
• Polyethylene (PE)
• Polyvinylchloride (PVC)
• Polyamide (PA)
• Polytetrafluoroethylene (PTFE)
The hoses were tested in different lengths of 1 m, 2 m and 5 m. To
simulate different stress situations,
the hoses were cleaned according
to standard CIP protocols (acidic and
caustic cleaning steps), microbiologically contaminated and re-cleaned.
Furthermore, the hoses were tested
for internal pressure stability (max.
10 bar), stretched with up to 150 N
tensile forces as well as compressed
with a total mass of 75 kg for 24 h.
After each treatment the oxygen
measurements were repeated with
the hoses.
Additionally the hoses were tested
for residual microorganisms – after
treatment with suspensions of yeast
and beer spoilage bacteria. Particle
analysis of the rinsing water was carried out after every single treatment
to monitor the integrity of the inner
surface material.
Oxygen concentration in mg/l
Introduction
Oxygen measurement is an important quality control parameter during
beverage production, e.g. of juices or
fermented drinks. The influences of
oxygen on the beverage quality have
been and still are widely discussed in
the literature.
Beer, especially, is very sensitive to
oxidation reactions. As a consequence,
oxygen uptake should be avoided du
ring most steps of the brewing pro
cess. To control the oxygen level in
beer and its intermediate products,
an adequately accurate determination
of the oxygen concentration is recommended (<0.1 mg/l with an accuracy of
< 0.005 mg/l). The measurement can
be performed in-line or, more flexibly,
at-line. Nowadays, different manufacturers provide portable oxygen meters
that measure with a suitable accuracy
at the respective levels of oxygen in
Time in min
Stahl
PVC
Tygon
PE
PA
Test 1
Test 2
Fig. 1:
Comparison of
different hose
materials with
regard to the
measured oxygen
concentration
19
Fig. 3:
Measured oxygen
values for an
untreated PVC
hose, after CIP
treatment, after
microbial contamination and
disinfection, and
after mechanical
stress
0,30
0,25
0,20
0,15
0,10
0,05
0,00
00:30 03:00 05:30 08:00
Time in min
unbenutzt
CIP
n
licatio
b
u
P
New
MIBI
150 N 75 kg
0,30
0,25
Results and Discussion
Since precise oxygen determination
was the main focus of the project, this
summarising article will focus on the
results of the oxygen measurements.
Different hose materials were compared with a less flexible, helically
convoluted, stainless steel hose. Already during the first test runs the
silicon hoses proved to be unsuitable
for oxygen measurement at low concentrations. The results of one of the
test runs are shown in Figure 1. The
lowest values were measured for a
non-flexible stainless steel construction. The rate of decrease in oxygen
concentration was slower and the final minimum value higher when PA or
PTFE (not shown in Figure 1) were used.
Less optimal results were measured
for PVC and PE. Tygon® showed highest values in the test runs. The oxygen
concentrations measured were further
increased for the rapid connection systems tested (Test 1 and Test 2; used
with PTFE hoses).
The influence of hose length is demon-
0,20
0,15
0,10
0,05
Time in min
0,00
00:30
03:00
05:30
08:00
PVC 1 m PVC 2 m PVC 5 m
Fig. 2: Influence of hose length on measured oxygen value (hose material: PVC)
strated in Figure 2. As the results from
the PVC hose show, the longer hoses
lead to significantly higher oxygen values measured. Even after 10 minutes
steady flow the 2 m hose shows an
approx. 50 % higher oxygen value and
the 5 m hose a 100 % higher value.
The different chemical and mechanical
treatments led to increasing oxygen
values for the plastic materials tested.
As an example the results of the PVC
hose are shown (Fig. 3). Especially the
mechanical stress increased the measured oxygen values.
The results show that the oxygen-free
liquid has to displace the air in the
hose. Additionally, oxygen gets desorbed from the hose wall. The content
of oxygen in the hose wall depends on
the material. The length and width of
the hose are also important. The larger
the inner surface area is, the more oxygen can be desorbed. Chemical and
mechanical stresses affect the surface
structure as well as the integrity of the
hose. As a result the oxygen values
measured may increase with use and
ageing of the plastic materials.
Acknowledgement
The research project was funded
by the ZIM programme (Central innovation programme for small and
medium-sized businesses / Zentrales
Innovationsprogramm Mittelstand; KF
2132316WZ1). The VLB Berlin additionally wishes to thank their project partners Flexxibl GmbH, Braunschweig,
and Dr. Thiedig GmbH & Co. KG, Berlin,
for their support.
Processing of various adjuncts in beer production
Raw grain adjuncts – Sugars and sugar syrups – Malt substitutes
Gerolf Annemüller / Hans-J. Manger
1st English Edition, September 2013, 164 pages, hardcover, 69 €
ISBN 978-3-921690-74-1
Contant: Adjuncts (malt substitutes) / Use of enzymes and other additives for processing
adjuncts / Technology and technique of preparation, storage, and crushing of the adjuncts
/ Mashing procedures and the processing of adjuncts to obtain worts for beer production /
Special features regarding the use of barley adjuncts for beer production
20
www.vlb-berlin.org/en/publications
 Cleaning & Disinfection
An innovative colour-changing gel forcleaning validation
Alexander Würtz, Tim Kreißler, Christopher Nüter and Dr. Roland Folz, VLB department for Brewing & Beverage and Applications (BBSA)
ZIM (Central Innovation Programme for medium-sized businesses) funded project at the VLB led to the development of a newly formulated cleaning validation
aid. The assurance of proper cleaning procedures is simplified by an easy and dependable verification method.
In every food processing industry plant
efficient hygienic production should
be mandatory pre-condition. Especially beverage and milk production
always bear special risks of microbiological contamination. For automatic
mechanical cleaning, disinfecting and
rinsing processes plants are normally
equipped with CIP (cleaning in place)
mechanisms. Additionally all external areas and microbiological weak
areas which are difficult to reach are
manually cleaned by the use of cleaning foams (open point cleaning, OPC).
Due to its superior surface adhesion,
good rinsing properties and surface
active chemistry cleaning foams are
state of the art in applicable tenside
formulations. The required foam concentrations are often controlled by
a central processing unit or they are
determined once by a manual general
cleaning certification. For the applicant at the machine there is normally
no possible way to decide if the given
foam is sufficient in its cleaning ability
or if a residual organic contamination
remains. In frame of a project funded
by the German “Zentrale Initiative Mittelstand” (ZIM) of the Federal Ministry
of Economics and Technology (BMWi)
the VLB Berlin together with its partners Thonhauser GmbH and Mathes
Schankanlagenhygiene GmbH we
have developed and tested a new
cleaning validation gel which is able
to close this gap. The aim of the pro
duct development within the project
is to give a valuable tool to the applicant in order to check the appropriate
cleaning status as well as to identify
“hot spots” or at least weak points of
the external cleaning regime of continuous diffuse contaminations. The
technology behind the colour changing effect is based on the chemistry
of potassium permanganate and persulfate. Through its high oxidation potential it reacts instantly with residual
organic contaminations, by this the gel
changes from pink to a greenish colour according to its redox status. This
colour changing technique was first
introduced in products for the assessment of pipe cleaning processes, with
its help the complete cleaning of food
processing pipes can be evaluated.
Gels offer new application perspectives
By the surface adhesive abilities of the
employed gel this technique could be
extended to surface cleaning validation and the exact location of contamination can easily be detected.
The base of the gel formulation is
a conventional aquatic solution of
phyllosilicates. With this gelling carrier some elemental requirements
could be implemented: The product
is of good solubility in water and can
easily been washed away after performing the validation work; no additional organic load is brought onto
the machine. The evaluation of the
product`s properties were mainly done
Level of Detection
Glucose
1 µg/cm2
Protein (Bovine Serum Albumin)
5 µg/cm2
Saccaromyces cerevisae
>104 cells/cm2
Bacillus megaterium
>105 cells/cm2
Bacillus subtilis spores
n/d
Tab. 1:
Level of detection
for different residual simulants
at the VLB – BBSA
Department. Diff e re nt te s tin g
co nt a m i n a t i o ns
were developed
and numerous
cleaning recipes
were applied and
compared. Simula
ting sugar and low
molecular weight
carbohydrates we
applied a glucose
solution, whereas
for proteinous
co nt a m i n a t i o ns
we used a solution
of bovine serum
albumin. Different
suspensions of microorganisms (S.
cerevisae, B. subtilis
spores, B. megaterium) were used
to quantitate the
limit of detection
for the different contaminations. It
was determined to 1 µg/cm2 for glucose and 5 µg/cm2 for protein. These
concentrations show the sensitivity of
the method for solid residues of contaminations. The limit of detection for
microbiological contaminations was
measured with about >104 yeast cells
per cm2 and >105 bacteria cells per cm2.
Bacterial spores were only detectable
in higher concentrations (Tab. 1). In order to gain experimental practice, we
tested the gel in two cleaning validation attempts in a small-to-mediumsize and a large size German brewery.
As results we identified the following
aspects to be of special interest.
●Generally supporting structures and
standing columns show tendencies
of accumulation of residual organic
contaminations. On different parts
of the structure inside a filling unit
we could show the presence of re-
Fig. 1:
Although no
direct product
contact was
intended residual
dirt particles
(green) could
be detected on
this supporting
structure
21
Fig. 2:
Cable connections and hose
tubing inside a
CIP cleaned area
always bear the
possibility of
biofilm development and dirt
accumulation
(contaminated
area coloured in
green)
Alexander Würtz
sidual dirt particles, although no direct product contact existed (fig. 1).
●Baffle plates which act as a bottlebreak protection in the filler region
where bottles are evacuated are
usually under mechanic stress. The
developing surface damage from
bottle-breakage, provide an ideal
basis for dirt and microbiological
contaminations to settle. These with
high kinetic energy distributed particles partly absorb very rigid to the
surface and can hardly be removed
mechanically.
●Any kind of hose or cable connection inside the housing of a CIP
cleaned machine usually increases
the possible areas of dirt accumulation. In our cleaning validations
we could identify a number of incorrect connections which enable
room for improvement. In some
cases we directly could relate some
colour changing hot spots to biofilm
growth (fig. 2). This structures should
be controlled in a restrict regime to
avoid further biofilm build-up.
●Conveyor belts often enclose a
housing which supports the belt.
Inside this housing and directly
underneath the transportation
devices often areas can be found,
where continuously water drops
reach the supporting plates. Since
these areas are destined for biofilm
development and accumulation of
dirt particles we found a number of
positive colour changing reactions
in this regions (fig. 3).
colour changing mechanism provides
a clear and visible decision mechanism if residual dirt is present or not.
After finishing the validation work, a
complete and easy removal of the gel
can be done by water rinsing. Yet a
complete dry out of the gel has to be
avoided since this decreases the rinseoff ability.
Also in frame of this project the development of a cleaning foam with a
similar colour changing technology
was undertaken. Although the first
Contact
Dr. Alexander Würtz
VLB Berlin
Department für Brewing and Beverage
Science & Applications (BBSA)
[email protected]
Phone +49 (30) 450 80-161
Fax +49 (30) 450 60-69
Fig. 3: A clear colour changing reaction is visible on this conveyor belt, indicating an
organic contamination
In summary the developed validation
gel proved its ability for cleaning assessment in place. With its appropriate spraying abilities the gel is able to
reach even areas with obstacles, the
22
experiments showed a promising behaviour, the main problem of a rapid
drainage of the foam could yet not be
overcome. It was not easily possible
to detect the exact area of contamination from where the colour changing
oxidation reaction was initiated. For
the validation process it is much more
helpful to have an indicator sticking
right at the place of contamination. We
therefore concentrated the product
development on the gel formulation
for its superior properties concerning
cleaning validation.
As a result of this project and with the
knowledge gained VLB will soon offer
this technology as a cleaning validation possibility to its members and interested breweries. The plant will be
intensively inspected and by using the
introduced gel technology and other
methods residual contaminations will
be identified. This gives the brewery
the chance to change the OPC regime
or introduce other effective procedures to overcome otherwise unvisible, yet existing cleaning problems.
Training & Events
 International Training
Services for the brewers of
the CIS countries in Russian
The beer market in Russia and the CIS (Commonwealth of Independent States) is still
prosperous, but changing. So VLB Berlin has adapted their services for the brewers of the
Russian speaking countries. The brewers’ course in Russian used to be mainly attended
by staff members of the big brewery groups. On the one hand, the governmental alcohol
policy has recently hit the Global Players with restrictions and, on the other hand, the
craft and micro-brewing movement has reached the CIS making it time for the VLB to
develop new successful programmes.
(WiK) Russia still holds 4th place in beer
production worldwide, after China,
USA and Brazil. The technical journal
“Beer Business” (Pivnoe Delo) lists 561
beer producers operating in Russia
for 2011. Among them were 40 large
producers, 76 medium scale regional
breweries, 263 mini/microbreweries
and 182 restaurant breweries.
More than 10 years ago the VLB Berlin
first offered the, now annual, Russian
Brewers Course for staff members of
the large brewing groups in Russia and
the CIS Countries. This former 10, now
8 week training course is targeted at
employees from production, filling
and quality control in the brewing industry. General technical knowledge
and the basics of beer production and
filling are required. The course provides practical skills at a level which
are essential for successful work in a
modern brewery. The course covers 7
weeks of 38 hours of lectures and laboratory practice. It provides knowledge
with a strong practical relevance. The
share of laboratory work is about 40 %.
One additional week is planned for the
excursion and the final examinations.
While the market of the CIS has been
changing, more and more attendees of
the VLB course were either staff members or owners of small scale breweries
or entrepreneurs who are planning a
start-up in the brewing sector. For this
target group VLB Berlin recently offers
special seminars and training courses
in Russia as well as in Berlin, Germany,
such as the Russian MicroBrew Symposium or the Russian Micro Brewers
Course, which will be held for the first
time in 2014.
In addition there are still tailor-made
in-house training courses or plant
reviews available for all sizes of companies.
9th VLB Seminar for the Brewing Industry in Russia
VLB Russian Micro Brewers Course 2014
3-day Symposium for managers from production, filling and quality assurance of breweries and soft drink producers in Russian-speaking countries.
Moscow, Russia. Language: German/Russian.
25.11. – 27.11.2013
4-week praxis-oriented training course for craft and microbrewers in
Russian. Berlin, Germany. 3.2. – 28.2.2014
3 VLB Russian MicroBrew Symposium
8-week training course for brewers in Russian. The course is targeted at
employees from production, filling and quality control of breweries. The
course provides practical skills on an entry level which are essential for
successful work in a modern brewery. Berlin, Germany.
12.1. – 6.3.2015
rd
2-day seminar for craft and microbrewers in Russia and CIS countries.
Each day of the MicroBrew Session will be completed by a technical visit
to one of the breweries located in Moscow. Language: German/Russian.
25.11. – 26.11.2013
Contact (Russian): Anna Heydorn,  [email protected]
VLB Russian Brewers Course 2015
All lessons are translated into Russian, German skills are not necessary.
Ludmila Linke,  [email protected];  www.vlb-berlin.org/rus
23
Training & Events
 International Training
VLB Berlin bid farewell to its
Certified Brewmaster Course 2013
On the 28th June after six months of intensive learning, 38 students from 17 different countries were awarded their VLB Diploma as Certified Brewmasters.
This diploma is not only recognized internationally as an important certificate of proficiency for professional brewers but it is also frequently used by the
recipient as a springboard for advancing their career in the brewing industry. For this reason, breweries of all sizes have valued this type of advanced training
in English for around 13 years.
1.
Oleg Malahov
24
(dp) “Anyone who wants to brew beer
professionally is in good hands at the
VLB”, enthuses Kirsten Phillips from
Seattle, USA. One can see her
delight on receiving her diploma as Certified Brewmaster. It is just the same for all
the other graduates who are
overjoyed at their achievement and relish their success.
They have been working up to
this day since the beginning
of January. Divided into two
classes, they have carried out
an intensive course of theo
retical and practical studies
often involving 10–12 hours a
day and finalized by a series of
written and practical examinations. “It was very demanding but it was well worth it”,
said Kirsten Phillips who has
worked in the Odin Brewing
Company in Seatle. “Here at
the VLB, I have learnt the basics of
brewing. Now I can build my own.”
As usual, the Certified Brewmaster
Course covered the whole spectrum
of beer production divided into three
thematic blocks. The syllabus thus
included the processing of the raw
materials, the individual steps of the
brewing process as well as quality
control. The latest knowledge was
also communicated during practical
work in the laboratory. The lecturers
presented the methods of chemicaltechnical analysis and explained the
fundamentals of microbiology. Frequent practical brewing sessions were
held in the VLB’s pilot brewery. In addition the students practiced samp
ling techniques for microbiological
analysis and also worked in the hop
garden. The programme was rounded
off with guest lecturers from the industry, hands-on experience with pro
cess control systems and lectures on
business management and logistics.
Further areas of emphasis covered
were the running of a microbrewery
and dispensing techniques.
In view of the closely packed curri
culum, the participants had not only
much to learn but also had to undergo
frequent written tests to document
their level of knowledge. However
the largest hurdle came in the form
of the final exams. Only those who
successfully passed this hurdle were
awarded the diploma “VLB Certified
Brewmaster”. Since the course is designed for professional brewers, the
students must also verify that they
have had 3 months of work experience in a brewery. This is not generally
a problem for the most participants
since they had been sent to Berlin from
the breweries where they work.
International participants
This year the 38 graduates of the Certified Brewmaster Course had travelled
to the VLB on the Seestrasse from
17 countries and four continents.
Seven travelled from Brazil, five from
the USA and four from Spain. Three
each flew in from Canada, South Korea
and Japan. The remainder came from
Turkey, Columbia, Indonesia, Ruanda,
Belarus, Venezuela, Angola, Singapore,
Great Britain, Latvia and Liberia. This
demonstrates once again that professional brewing experts are required
everywhere. Throughout the world,
breweries of all sizes require qualified
staff in order to satisfy the increasing
demands for beer. Even though beer
consumption is stagnating or even
decreasing in individual regional or
national markets, the global growth
Training & Events
VLB Certified Brewmaster Course 2014 and 2015
Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the knowledge necessary for the technical management of a brewery. In addition the participants attend VLB‘s
International Brewing and Engineering Convention and join an excursion with technical visits to modern
breweries, malt houses and companies of the allied industry. All lectures are given in English.
Course 2014 is fully booked – enrolment has started for Course 2015
The ”Certified Brewmaster Course 2015“ takes place from 12th January to 26th June 2015 at VLB Berlin
Contact: VLB Berlin Ms. Heike Flohr, phone +49 30 450 80-267, fax +4930 450 80-187
 www.vlb-berlin.org/training
is enormous. On top of which is the
current trend to microbreweries and
craft breweries. They are springing up
all over the place which would have
been unimaginable only a few years
ago. During the presentation of the
VLB Certified Brewmaster diplomas
and with this in mind, Dr. Josef Fontaine, the Managing Director of the
VLB Berlin, emphasized that, “With
this qualification many opportunities
are open to you. In many countries
brewing experts are often desperately
sought after. For this reason we are
delighted that we have been able to
help you to progress in your careers.”
At the same time Dr Fontaine thanked
all participants for their great enthu
siasm and for their high level of motivation. The latter had significantly contributed to the success of the course.
He recommended that the graduates
maintain their contact with the VLB:
“We remain at your disposal for any
questions you may have regarding
brewing technology.”
Spring Conference and excursions
As in previous years, the two excursions undertaken as part of the Certified Brewmaster Course were special
experiences. The first highlight was the
attendance of the 100th VLB Brewing
and Engineering Congress in March
2013 in Bitburg. The industry’s international meeting impressed with its
top class lectures, interesting trade
exhibitions and attractive supporting
programme. These included in particular the guided tours of the Bitburger
Brewery and the Gerolsteiner Brunnens (Mineral water). Both companies
opened their doors to show the international guests the business operations of large enterprises. The second
excursion was lengthier. In June, after
all exams were finished, the students
visited several brewing and beverage
companies as well as their suppliers.
The four day programme included visits to the following companies:
• GlobalMalt/Tivoli Malz, Hamburg
• Flensburger Brauerei Emil Petersen
• Krones, Flensburg
• Carlsberg Deutschland/HolstenBrauerei, Hamburg
• Privatbrauerei Ernst Barre, Lübbecke
•Bühler, Braunschweig
•KWS, Bergen-Wohlde (Plant bree
ders)
• Hasseröder Brauerei (InBev), Wernigerode
The brewing experts were well received everywhere leading to inte
resting meetings and lively discussions. The next Certified Brewmaster
Course is scheduled from 13th January
to 27th June 2014. This course is fully
booked. Enrolment has started for
2015.
38 Brewing
experts from 17
countries and
four continents
together with the
lecturers and staff
of the VLB Berlin:
The German art
of brewing is an
international
classic
25
Training & Events
VLB Certified Brewmaster Course – Graduates 2013
26
Matheus Aredes
(Brazil)
Dan Baker
(USA)
Blayne Caron
(Canada)
Vinicius Carpentieri
(Brazil)
Elisabet Casas Romero
(Spain)
Ha-jong Choi
(South Korea)
Eugene Curtin
(USA)
Noyan G. Develioğlu
(Turkey)
Miguel Diazgranados
(Colombia)
Leandro Edgar Emmel
(Brazil)
Pedro Ángel García Cantera
(Spain)
Thiago Menuzzo Graupner Tristão
(Brazil)
Training & Events
Jonathan Harris
(Canada)
Ian Hummel
(USA)
Daniel Ilham
(Indonesien)
Patrice Karorero
(Ruanda)
Jong-hwan Kim
(South Korea)
Manjeh Kim
(South Korea)
Katzutaka Kusaka
(Japan)
Oleg Malahov
(Belarus)
Miguel Martínez Suarez
(Colombia)
Motohiro Miura
(Japan)
Leonardo Roberto A. Penna
(Brazil)
Francisco A. Pérez Silva
(Venezuela)
27
Training & Events
28
Kirsten Phillips
(USA)
Zacarias Romão
(Angola)
Laura Rubio Chavarria
(Spain)
Keitaro Sakurai
(Japan)
Rodrigo Sanches da Silva
(Brazil)
Antonio E. Santos Melo
(Brazil)
Gregg Speirs
(Singapore)
Darryl Tucker
(Canada)
Ross Turner
(Great Britain)
Eriks Velcers-Jonitis
(Latvia)
Sean Williams
(USA)
Prince Shafia Wilson Jr.
(Liberia)
Training & Events
VLB activities at int. conferences and trade fairs 2013
More than 400 participants from 32 countries met at the 99th VLB Brewing and
Engineering Conference in March 2013 in Bitburg, Germany
VLB MicroBrew Symposium in May in Russia: Technical visit
to the malting plant of Soufflet in St. Petersburg
Having a beer with graduates of our Certified Brewmaster Course in South
America at the Brasil Brau in São Paulo, June 2013
Meeting at the VLB stand at the Craft Brewers Conference in
April 2013 in Washington D.C., USA
About 240 brewing experts mainly from South and Central America and Europe
met at the 4th VLB Iberoamerican Symposium “Brewing and Filling Technology” in
August 2013 in Buenos Aires, Argentina
Hop Workshop at the Annual Meeting of the American
Society of Brewing Chemists (ASBC) in Tucson, Arizona, USA,
in Mai 2013
29
Imprint
 VLB Berlin – Contacts
Brauerei Forum
Technical periodical for breweries, malthouses, the beverage industry and their
partners
VLB institutes and departments
Information service of VLB Berlin
www.brauerei-forum.de
Managing Director
ISSN 0179–2466
Publisher Versuchs- und Lehranstalt für
Brauerei in Berlin (VLB) e.V.
Seestrasse 13, 13353 Berlin, Germany
Editorial Office
Brauerei Forum
Seestrasse 13, 13353 Berlin, Germany
Phone: + 49 (30) 4 50 80-245
Fax: + 49 (30) 4 50 80-210
Email: [email protected]
Internet: www.brauerei-forum.de
Editorial Department
Olaf Hendel, Editor-in-Chief (oh)
[email protected]
Wiebke Künnemann (WiK)
[email protected]
Dieter Prokein (dp)
[email protected]
Brauerei Forum Advisory Board
Dr.-Ing. Josef Fontaine, Wolfgang Kunze
(WK), Dr. sc. techn. Hans-J. Manger
Dr.-Ing.
Josef Fontaine
 + 49 (30) 450 80-292
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Research Institute for Special
Analysis (also TU Faculty for
Bioanalytics)
Research Institute for Water
and Waste Water Technology
(FIWAT)
Prof. Dr. rer. nat.
Leif-Alexander Garbe
Dr. rer. nat.
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Publication Dates
Appears with 10 editions a year, in German
plus 1 issue in English. Day of publication:
16th of September 2013
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BrauereiForum Forum – VLB International September 2013
Brauerei
Analytical services for
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Our Central Laboratory and Biological Laboratory offer all kinds of analytical
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Ingredients, head retention, dissolved gases, phenols, non-biological stability,
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Testing Laboratory for Packaging
Dipl.-Ing.
Ingrid Weber
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Dipl.-Ing.
Norbert Heyer
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Ingredients, alcohol content, caffeine, carbohydrates, sugars, vitamins, isotonie,
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Special analysis
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profile, aging compounds), isotope-ratio mass spectrometry (IRMS), etc.
Analytical services
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according to DIN EN ISO/IEC 17025 by
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Our next international
edition will be published
in Mai 2014
VLB int. Events 2013/2014
 100th VLB October Convention 2013
International convention for the brewing industry, including 41 International Malting Barley
Seminar. 28/29 October 2013, Berlin, Germany
Language: German / English
 Workshop ”Applied Microbiology“
4 to 9 November 2013, Berlin, Language: English
 Seminar ”Brewing in a Nutshell“
22 to 23 November 2013, Berlin, Language: English
 9th VLB Seminar for the Brewing and Beverage
Industry in Russia 2013 / Russian MicroBrew
Symposium
3-day seminar,Moscow, Russia. 25 to 27
November2013, Language: English / Russian /
German
 Workshop ”Water, Packaging & Utilities”
16 to 18 December 2013, Dubai, Language: English
 Certified Brewmaster Course 2014
Comprehensive training course for prospective
brewing professionals, 13 January to 27 June 2014, Berlin, Germany
 Russian Microbrewing Course 2014
4-week training course for pub and craft brewers in
Russian, 3 to 28 February 20014, Berlin, Germany

 5th Ibero-American Symposium Brewing and
Filling Technology
September 2014, Spain
Language: Spanish / English
 Craft Brewing in Practice 2014
Practical training course for pub- and micro-
brewers, 1 to 12 September 2014, Berlin, Germany
Language: English
 101st VLB October Convention 2014
October 2014, Berlin, Germany
 3rd International Brewing Conference Beijing
10 to 12 October 2014, Beijing, China,
Language: English / Chinese
 3rd European MicroBrew Symposium
10 November 2014, Nuremberg, Germany
Language: English
 Certified Brewmaster Course 2015
Comprehensive training course for prospective
brewing professionals, 12 January to 26 June 2015, Berlin, Germany
www.vlb-berlin.org/events
Subject to change
VLB Congresses/Seminars
 101st International Brewing- and Engineering Congress
International congress for the brewing and malting
industry and their suppliers, 10 to 12 March 2014,
Donaueschingen, Germany.

Brauerei - VLB Berlin

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