Inaugurated by the Maltese President and blessed by the Archbishop, this major national, and European, event was also attended by the acting Prime Minister, leader of the Opposition party and a number of guests from overseas, including The Brewers of Europe.

The number one brewery in South Korea

In only 50 years, South Korea has transformed itself from an agrarian society into one of the world’s major industrialized nations. This high growth rate places it in the ranks of the East Asian tiger economies, beside Taiwan, Singapore and Hong Kong. Per capita gross income in South Korea is currently around 19 000 USD (13 365 EUR; 1960: 100 USD). Naturally, this torrid pace of development has resulted in altered consumer patterns, and consumption of alcoholic beverages is no exception. Beside the traditional alcoholic beverage soju, the consumers in the 1970s also began developing a taste for beer, which prior to that time had been virtually unaffordable. Oriental Brewery is one of the main beneficiaries of beer’s popularity. The company has recently succeeded in winning back significant market share, and it is now number one in the South Korean beer market. “The fine quality of our beer (along with an effective marketing strategy) was the prime contributor in our successful campaign to regain market leadership,” says Charles Park, Executive Director Oriental Brewery Company. “To maintain this level of product quality out into the future, we recently decided to make an additional investment in KHS filling technology and two KHS canning lines.”

The brewhouse – Part 2

In BRAUWELT International no. 3 2012, p. 135 ff., the unit operations of milling, mashing and wort preparation were covered; the unit operations of wort boiling, hot break separation and wort cooling are described in the present part.

A further Compact-Star™ designed for a medium-sized brewery was successfully commissioned at the brewery OOO Alpina in Abakan (Russian Federation). The 60 hl brewhouse entirely made of stainless steel consists of a mash tun kettle, a lauter tun equipped with Lauterstar™ technology, a Whirlpool/wort kettle with internal boiler and a condensate collection tank.

The brewhouse – Part 1

Many brewers regard the brewhouse as the “heart” of a brewery, some even refer to it affectionately as the “living room”. There is certainly some truth in this. As the brewhouse is a particularly complex section, it merits two articles in the context of this series as it is hardly feasible to describe all brewhouse processes in one article. In this first part, brewhouse operations up to and including wort preparation are covered. As usual, a glossary explains some of the technical terms and there is also the usual section with calculations. The results are published in the online forum at www.brauweltinternational.com – “Service/Forum”.

Time required for the removal of paper labels in bottle washers

An important criterion for cleaning returnable glass bottles is the time required for the removal of the paper labels. If the adhesive affixing the labels to the surface of the bottles is dissolved too slowly, the labels may be carried into the spray zones of the bottle washing machine, where they can block the spray nozzles and hinder effective cleaning of the bottles. Within the framework of the IGF research project 15343 N, the dissolution of adhesive and removal of different kinds of paper labels from glass bottles was studied by varying a number of factors influencing this process. Subsequently, an expanded model of the removal process for paper labels was developed. This research and the resulting model serves as the basis for a critical review of the relevance of the existing DIN 16524-6 standard for determining the time required for the removal of paper labels [5].

A step-change technology solution

In order to enable real energy saving principles to be applicable to brewing plants of all shapes and sizes, measures to reduce energy consumption include fundamental process alternatives and implementation of new technical solutions. This paper describes an innovative technology that offers an important step-change in brewing; one which saves energy, reduces capital expenditure, and allows brewers to rethink their brewhouse processing technologies.

Identification of hazes in beer – Part II

In the first part of this article (BRAUWELT International no. 6, 2011, pp. 374-379), haze components

Old technology with a new twist

Is disinfecting water a question of philosophy? The disinfecting power of UV rays has been known for over 100 years. As far back as 1903, the Nobel Prize for Medicine was awarded to Niels Finsen for his work in eliminating tuberculosis pathogens with UV rays [1]. UV lamps also quickly found a niche in the beverage industry and served as a means for disinfection, especially of fresh water. This, however, poses the question of why there has been a new wave of interest in UV disinfection of water – after all, the trend had been moving towards chemical and/or electrochemical disinfection methods for some years.

Optimisation of yeast technology – a commercial example – Part 1

Yeast technology and the resulting yeast quality have a major influence on beer quality produced. The term yeast technology includes propagation of yeast, pitching

Lauter tun vs. mash filter – a comparison – Part 1

For many decades, two lautering systems, the lauter tun and the mash filter, have prevailed worldwide as state-of-the-art mash filtration technology for the wort production in brewhouses, and they are now competing in an almost-monopoly on a high performance level. Manufacturers that have integrated both lautering systems in their portfolio are in a clear competitive advantage, as the characteristics of both systems are fully known and can be very well presented with concrete arguments. Big breweries and brewing companies have recognized long ago which principle of lautering suits which brewery, in which country and under which operating conditions.