Calculation of concentration | Boiling off unwanted DMS is both labour and cost intensive. The objective of this series of publications is aimed at calculation of DMS formation in the brew­house in order to predict DMS and DMSP contents at the end of wort preparation. In part 1 (BRAUWELT International no 4, 2014, pp. 217-219), equations for calculating evaporation and reconstitution were detailed. The present article describes the necessary equation parameterisation and provides an overview of various combinations of these equations in order to calculate and thus predict the unit operations in the brewhouse in terms of DMS stripping and reconstitution.

With the Innoline MES KHS provides a manufacturing execution system (MES) which is specially tailored to the applications of the beverage industry. The system is based on the HYDRA MES from MPDV Mikrolab GmbH, one of the leading providers in this sector. They were able to win the Bitburger Brewery Group as pilot customer. The mutual aim was to integrate the requirements of the beverage industry into this system. Much time and expertise was invested to achieve an increase in the technical efficiency of plant technology, an improved production planning, efficient supply of materials and a reduction in the number of line downtimes.

In the previous articles of this series the mash agitator Colibri, the lauter tun Lotus and the internal boiler Shark have been presented. All this equipment has been installed for the first time in the new brewhouse of the Karmeliten Brauerei in Straubing. Part 4 of this series described a potential supplementary equipment to this concept: the dynamic coolship Diamond. The fifth and last part of this series includes a summary of the practical experiences, gained within half a year of operation, as well as the results of the brewhouse acceptance test.

In the previous articles of this series the mash agitator Colibri, the lauter tun Lotus and the internal boiler Shark were presented. All this equipment has been installed in the Karmeliten Brauerei in Straubing for the first time. Part 4 of this series describes the continuous coolship Diamond as a potential supplementary equipment to this concept. The fifth and last article of this series will include a summary and discussion of the results of the brewhouse acceptance test.

Situated in the famous beer region in northern France, in the Province of Artois near the Belgian border, there has been a brewery in the 330-people village of Bénifontaine for more than 90 years. This brewery has been successfully run by the Castelain family since 1966. The brewery is famous for its CH’TI lager, which won a gold medal at the Brussels Beer Challenge 2013 and a silver medal at the European Beer Star 2013 in Munich (see p. 181). Since the beginning of 2013, these award-winning beers have now been brewed in a brewhouse from GEA Brewery Systems.

The foregoing sections gave a listing in tabular form of about 270 different fermented beverages produced worldwide. In addition to information about raw materials used, the countries in which they are produced as well as fermentation parameters such as time and temperature were listed. In this section of the series, an example is given of how such data can be used, also for market research purposes.

In the first part of this publication (BRAUWELT International no. 1, 2014, pp. 45-48), thermodynamic interrelationships of evaporation in a continuous vaporisation process were presented. Results of an investigation into the evaporation characteristics of various wort aroma substances during a continuous vaporisation process, published in this second part, were obtained with a Boreas counter-flow unit from Krones AG. Investigations were carried out with conventional beer wort and with model solutions. These model solutions were prepared by dissolving the aroma substances listed in table 1 of Part 1 in water in order to be able to illustrate the influence exerted by the viscosity of the liquid in a direct comparison.

Fermentation is one of the oldest methods used purposefully in food processing and beverage production. In the processes, components undergo a material conversion by microorganisms or enzymes so that products are formed that have an influence on stability, aroma and/or tannin content and that are oftentimes regarded as having physiological properties.

An article entitled “New stage for classical brewing art”, published in BRAUWELT no. 45, 2012, pp. 1333-1334, reported on an innovative brewhouse concept. Meanwhile, the Karmeliten Brauerei in Straubing has implemented these ideas in its new brewhouse for the first time. These innovative products will now be presented in a series of articles and the gained practical experience will be summarized accordingly. Part 3 of this series describes the internal boiler Shark.

GEA Brewery Systems recently announced the sale of a Craft-Star brewhouse to The Bruery in Orange County, California. The brewery is specialized in experimental and barrel aged beer and is well on their way to becoming a significant player on the national craft beer scene.

Karbach Brewing Company is the first US craft brewer who decided in favor of a turnkey brewhouse from Ziemann International GmbH, Ludwigsburg. As part of the capacity expansion of the brewery, Ziemann will also install a tank farm consisting of six fermentation and storage tanks.