Top-quality beer from the Ruhr region for the Ruhr region is what private brewery Moritz Fiege in Bochum, Germany, undertakes to produce. Says Hugo Fiege, who now owns the brewery in its fourth generation together with his brother Jürgen Fiege, “Private brewery Moritz Fiege sees itself as a home-brew company equipped with outstanding plant technology.” This statement is underlined by the brewery’s latest investment in a new KHS filling system for glass bottles.

D.G. Yuengling & Son, the oldest brewery in America, was founded in 1829. Yuengling’s most recent investment in innovative engineering was to purchase a KHS keg line for the brewery facilities in Tampa, Florida. In 2005 the brewery had procured a KHS keg system for their site in Pottsville, Pennsylvania. Then Richard (Dick) Yuengling, fifth-generation

The Food & Beverage production environment is a very dynamic one. Competition, creativity, continuous improvement processes and the pressure for high performance impact daily on the professional life of any production team, be it in an independent plant or in an international group. Constantly-evolving technological developments and possibilities as well as plant characteristics such as product range, production equipment and target markets can be subject to spectacular changes. Maybe the only real constant for members of a production team is the continuous company orientation towards more efficient operations. How do the people in this working environment cope with this situation?

The Kaiserdom Specialitäten Brauerei (Kaiserdom Specialty Brewery) based in the Franconian city of Bamberg operates differently than other German breweries in many sectors and with great success. It was recognized at an extremely early stage that an increase in the volume of beer sales on the German market was highly unlikely, so export activities started as early as 1978. Today, Kaiserdom products are available in more than 50 countries worldwide. The company’s most recent investment is in the electronically controlled Innofill DVD volumetric can filler and the Innokeg Till PETBoy F 2 Petainer keg racking system by KHS, Dortmund, Germany.

With the electronically controlled, volumetric Innofill Can DVD filler KHS is launching a new series of canners to market. Like the generation of Innofill Glass fillers it is distinguished by its optimized hygienic design. Its excellent filling quality goes hand in hand with a further improved line availability, this brought about by shorter cleaning cycles and longer maintenance intervals. The system also profits from minimized water, energy, and sanitizing costs. In addition, a newly designed inert gas purging process (CAN+) is performed prior to filling. This not only cuts the amount of CO₂ used but also greatly reduces the residual oxygen content in the can. The centering bell for can sealing was hygienically improved and flavor-resistant materials were used in the filling valves. The Innofill Can DVD belongs to a new generation of can fillers which is based on tried-and-tested practices and has also been greatly optimized.

Carbohydrates are involved in many reaction mechanisms during the brewing process, such as formation of Strecker degradation products, Maillard-reaction, oxidative processes, etc. Thus they can have an important influence on the stability and taste of beer. Aim of this study was to investigate influences of fermentable and non-fermentable carbohydrate addition into the brewing process prior fermentation to better understand their influence on the yeast metabolism, osmotic pressure, sweetness, palate fullness and SO₂-formation during fermentation.

Many beer drinkers think that beer, after fermentation, is already drinkable. Well, strictly speaking, it is but this is not to be recommended. Every brewer presumably has experienced what happens when beer is drunk soon after main fermentation. Disregarding the taste “experience”, other undesirable effects may also make themselves felt. For these reasons, beer has to undergo secondary fermentation and storage. This part of Brewing 101 deals with this very subject.

White Labs, a yeast and fermentation supplies company serving the beer, wine and distilling industries, announces the opening of a new Tasting Room at its San Diego headquarters.

Conveyor lubrication makes a significant contribution to the efficiency of operations in the bottling hall. Although the focus here is placed primarily on line efficiency, the possibilities of conserving resources should not be ignored. The special characteristics associated with the combination of glass bottles on steel do not allow for a completely dry method of conveyor lubrication without additional cleaning. Ecolab is now presenting a solution which combines maximum water savings with hygienic and efficient line management.

A new generation of full crate inspection systems offer a high level of flexibility in terms of application and user-friendliness, with reduced mechanical and sensor requirements. An innovative process uses a camera and a line laser that counters the disadvantages of current systems.

At the Brau Beviale 2010, the focus was on fermented and non-fermented beverage bases that make new and distinct beverage concepts possible, taking into account not only organic and fermentation technologies, but also extraction and emulsion.