Andrew Griffiths, MP for Burton on Trent and Chairman of the All Party Parliamentary Beer Group, hosted a reception for some of the UK’s top brewers at the House of Commons on Wednesday 7th September to mark the 125th Anniversary of the Institute of Brewing and Distilling.

"Our innovations just keep on coming" – this was the motto of the KHS in-house exhibition which was held at the KHS Bad Kreuznach site in September in order to present new developments. 100 participants from the beverage industry, the non-alcoholic beverage industry, the brewing industry and the wine, sparkling wine and spirits industries took part in the event.

A scientific journal published by Fachverlag Hans Carl, Nuremberg does very well compared to its international competitors: BrewingSience, as the former “Monatsschrift für Brauwissenschaft” is called since 2007, achieved a very high rank in the SCImage Journal Ranking (SJR) by scientific publisher Elsevier.

As already published in BRAUWELT International No 4 2011, Esau & Hueber, a subsidiary of Germany’s Bauer Group and a specialist in cold block process technology with worldwide acceptance for wort aeration and yeast management systems, has acquired the know-how of Nerb, a global supplier of brewhouses since 1970 and located in Freising near Munich.

In the first six months of the current financial year Symrise posted an increase in Group revenues of approximately 2 percent (2.6 % at local currency) to EUR 811.8 million (previous year: EUR 797.5 million). The Asia/Pacific region exhibited the strongest growth followed by Latin America (+ 4 %, also at local currency) and EAME (+ 3 %, also at local currency), while North American sales declined 7 percent over the strong results of the previous year, primarily due to the slower economy and significant currency effects. At local currency, revenues declined by 2 percent. Emerging Markets did not continue their extraordinarily high growth rate of the previous year, but continued to grow above average in the same period (+ 4 %), which accounted for 46 percent of Group sales.

The latest KHS CIP system Innopro CIP C is compact, economical, and maintenance-friendly. It is locally active and helps reducing heating loss while the media are conveyed. In addition, media consumption is also reduced as a result of the shorter conveying distance to the components to be sanitized.

25 years of reliable IT service for the beverage industry

… BRAUWELT met up with Manfred Czepl, one of the founders and a director at ProLeiT AG, based in Herzogenaurach, Germany, as well as with Gottfried Hochfellner, Director of Marketing at ProLeiT, in order to trace the company’s impressive development throughout the years, from its roots as a start-up company in 1986, their technical innovations in the IT field over the years and their application of this knowledge in the beverage sector. Although system control, automation and data collection were seen as a necessary evil by some 25 years ago, in today’s world they are indispensible for economically manufacturing products with consistent quality. Furthermore, some administrative tasks would not be possible without modern information technology.

Personalised solutions for unusual beverages: kvass as an example – Part3

Before industrialisation, kvass was made from rye bread soaked in water and left in a warm place to undergo gentle fermentation. However, use of bread as a raw material for industrial beverage production soon proved to be rather unpractical and uneconomic. More modern production processes became thus increasingly based on beer production processes. This contribution describes a novel process that can retain the characteristic taste of rye bread and bread crust, without major energy losses and without concentrate baking.

Pairing beer with umami

Most discussions regarding food and beer pairing emphasize the perfect marriages. It is remarkable to beginning beer enthusiasts how well beer pairs with certain foods. In his preparation in presenting a workshop at Slow Food’s Salone del Gusto in Italy, BA president Charlie Papazian discovered the fascinating dynamics of a fundamental taste called umami.

VTT has examined one of five bottles of beer salvaged last summer by divers from the wreck of a ship that sank an estimated 170 years ago in the Åland Islands (as reported by BRAUWELT International).