Unreservedly suitable for consumption and long shelf life are of primary importance for product usage. Quality-assuring measures such as cleaning and disinfection accompany the processes of production, filling and packaging and these should be reproducible, documentable and validatable. This paper describes a flexible cleaning system involving only a few products, designed to cover the whole beer production process.

Within the context of process-specific hygiene concepts, efficient cleaning and disinfection is meantime standard in beer production. Cleaning and disinfection of surfaces coming into contact with product, such as e.g. ...

Close to a record|Without interrupting production, a team of specialists from the Ziemann Group and Siemens AG succeeded in switching over the entire process control equipment of a brewing line in the Grupo Modelo brewery plant in Obregon/Mexico on to the new Braumat V5.3 standard. The most modern equipment is now in use in Obregon for production - also for the European market.

With a 41.9 million hl production volume (2003), Grupo Modelo holds seventh place in the current ranking of the largest breweries of the world. Apart from being well positioned on the domestic market and on the US American market, one product accounts for a lot of this success - the Group’s worldwide top seller: "Corona Extra".g. in terms of product and raw materials traceability. ...

The "SchonKoch" (gentle boiling) process from Kaspar Schulz Brauereimaschinenfabrik is used in over 25 breweries. The effect on the overall heat balance in breweries has repeatedly come in for criticism in this process. Taking Private Brewery M.C. Wieninger GmbH & Co. KG as an example, the ramifications of the SchoKo process on the overall heat balance of a brewery were investigated.

Using the SchoKo process, an exis- ting wort boiling system can be extended by adding a vacuum evaporator requiring little space. Fig. 1 shows a schematic diagram for such a boiling system. After lautering, the wort is heated to about 1 K below boiling temperature in the existing wort copper. This is followed by a hot holding phase of 30 to 45 minutes during which the wort does not boil. ...

The Hanoi Beer Company Brewery (HABECO) in Hanoi, Vietnam has been completely modernised in a number of stages while continuing to operate at full production. In the execution of this project, the importance of interpersonal factors as well as technical competence and experience in production and in project management was shown to be very important in bringing a project of this order of magnitude to a successful conclusion.

People from a total of 14 nations were involved in the project on both sides. The "Hanoi Beer Company" project has another unusual feature. During the complete rebuild and the associated doubling of capacity to 1 million hl/a, carried out with turnkey responsibility by A. The project was carried out in stages. ...

In this article a brief overview is given about the rinseability and thus the residue behavior of "neoseptal® OS" or its ­constituents based on analysis. Furthermore, it was tested under conditions of disinfecting practice and in-vitro, whether through reaction of salicylic acid, formation of chlorophenols can be demonstrated.

The novel disinfectant neoseptal® OS of the chemical plant Dr. Weigert GmbH & Co. KG, Hamburg, Germany, was introduced into practice and tested during 6 months under real-life conditions. Based on its overall concept it poses an alternative to established peracetic acid or halogen acetic acid preparations.g. benzene or phenol. They are characterized by very low flavor threshold values (1).g.5 even in the usage solution of approximately 1%. ...

Brewhouse Yield - In Brauwelt 6/04 pp 418 - 421 Professor H. Miedaner presents the challenge of how to determine the exact brewhouse extract loss. The topic is of interest to any brewhouse operation, small or large, and this topic disserves to be followed up. The following comments are therefore to be considered as addition to the views presented by Prof. Miedaner. therefore more comments.

Challenge Measurements of extract losses in brewhouse operations have over the years been attempted in various ways and with varying degrees of success, and Prof. Miedaner lists several problems not yet overcome (1):
--Hot wort yield has been defined through the Munich agreements of 1962/65 (2)
--The wort contraction factor 0.3 %.
lAnalysis of challenge
Prof. .. ...

When the going gets tough - Increased consolidation and aggressive sales promotions, rapacious bargain hunters and declining demand: Did the international brewers know what they were in for when they entered the German beer market?

It’s a funny old world. For months a rumour had gone round that the marriage of true minds between Germany’s hotelier-to-brewer Schörghuber and Heineken had hit the rocks. But come October and there were smiling faces all around when their vassals announced the acquisition of the Fürstenberg brewery - a brewery established in the 13th century and situated in the Black Forest. In 2003 Fürstenberg brewery, which was owned by the House of Fürstenberg, had sold 700,000 hl of beverages and achieved a turnover of EUR 57 million. Heineken got lucky.

Since the new "Stromboli" wort boiling system was introduced in the middle of last year, many new results and experiences in commercial operation in breweries have become available. Furthermore, numerous retrofits and new plants are in the planning stage or under construction. The results from commissioning show how Stromboli more than meets the specifications of customers in terms of wort quality and improved energy utilisation.

This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors.

The purpose of a brewhouse is to produce wort of impeccable quality. For economic reasons, the focus is on maximum extract yield from malt. The totality of all soluble substances recovered from malt is defined as yield. There are various possibilities for determining such extract recovery or brewhouse yield. With increasing complexity, the information value decreases on account of increasing risk of errors. This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors. The procedure is described, inter alia, in the Munich Agreements of 1962 (1)..
Formel.

Over past decades, cast volume in brewhouses of many breweries has been growing continuously. External and internal boilers have also been getting correspondingly larger, matching the required evaporation rates in keeping with the volume of wort coppers. What has not kept pace, however, is the ratio between cast volume and free wort surface area (wort level) to evaporate unwanted aroma substances.

At the 53rd Meeting of the Association of Austrian Brewmasters and Brewery Technicians held in Vorchdorf/Upper Austria on September 26th, 2003 Gerhard Schmidt, Doemens Academy, Gräfelfing, gave a very comprehensive lecture on the topic "Brewhouse Technology: Yesterday-Today-Tomorrow". He started by comparing the "good old days" ("Old-Tech") of 1900 with the "High-Tech" of 2003. Around 1900, brewing and cooling took 16 - 20 hours per brew, beer quality was not determinable, consumer taste was not highly developed. 5 - 6.5 hours are nowadays generally required per brew, beers have a pale colour, a smooth and full-bodied taste and are so appealing that consumers want to continue enjoying them. According to Schmidt, it is not sufficient to simply change the mashing programme or boiling..