In the context of a plant extension, Bavaria Brewery of the Netherlands decided to integrate the filling matrix into the existing ProLeiT System brewmaxx already being used in the remaining process section. A system component for automatic bright beer tank selection based on material and tank status simplifies organisation of the filling section and filter cellar and serves to provide the highest level of safety. The brewmaxx Visu Recorder records every process unit event, creating the basis for optimisation and enabling analysis of process history.

In order to assure aseptic cold filling of beverages without microbiological and hygiene risks, it is vital to have the necessary hygiene concepts and special hygiene management, together with appropriate equipment and process technology in place. This contribution is Part 3 of comprehensive considerations on aseptic cold filling plants (see [27], [28]).

For almost one and a half years, the new lager cellar at Auerbräu AG, Rosenheim has been in operation. The “Tank-in-a-Box” construction design represents a milestone in lager technology, establishing Auerbräu as an innovator in this area. A description of its unique design and construction appeared in the 15/2005 edition of Brauwelt (p. 472). Their experiences with this new technology are described below.

A research project carried out at the Research and Teaching Institute for Brewing in Berlin (VLB) [EV] on the subject of “pasteurisation of carbonated soft drinks filled in PET bottles” involved testing different bottle/closure systems to establish their suitability for pasteurisation. The results of initial investigations described and discussed in this article serve as a basis for a comprehensive assessment of suitability for pasteurisation.

Globalization in the brewing industry includes numerous takeovers of breweries and their integration into internationally active brewing groups. Product lines are incorporated or consolidated and existing technological solutions often need adaptation. This entails the necessity to process kegs with different fittings. KHS, Kriftel, has developed a system that is capable of seamlessly processing two different fitting types without system downtime.

Suitable analytical control possibilities for evaluating important technological processes are described in a three part paper. These contain the core messages from a lecture by Univ. Prof. Dr.-Ing. Werner Back delivered on the occasion of the 39th Technological Seminar in 2006. Part 1 deals with subjects relating to malt quality and mashing, as well as wort boiling. The 2nd part of the article addresses the subjects of fermentation, yeast technology, filterability and haze problems. Part 3 deals with the subjects of gushing, foam stability as well as taste stability.

In the first part of the article which appeared in Brauwelt International No. 4(2006), page 246, the author addressed the quality criteria applicable to design of cylindroconical tanks. This second part deals with dimensioning of cooling areas. The advantages and disadvantages of enclosing tanks are discussed – and sample calculations are provided.

The 31st Congress of the European Brewery Convention took place from May 6th through 10th, 2007. As Pierro Perron, president of Assobirra, which hosted the event, mentioned in his welcoming speech, there were 71 lectures and 104 posters presenting more than 800 participants with the technical brewing knowledge of the future.

The design of Balling’s formula is explained and the traditional critics are listed. A survey of full scale fermentations at Carlsberg Brewery in Copenhagen is made to estimate the difference between the wort strength after yeast pitching and the Original Extract calculated by Balling’s formula for the fermented beer.

Plastic bottles take root due to numerous advantages (e.g. breaking strength, little weight) increasingly as primary packaging for beverages on the market. For the production of these bottles the material polyethylene terephtalate (PET) is widely used. Beside the advantages of PET-bottles, there are miscellaneous disadvantages, which, among other things, can have a negative effect on shelf life and preservation of biologically sensitive beverages. This article gives a literature overview on tunnel pasteurization.

Just imagine all the interesting times to be had. A bit of hanky-panky here, and a bit of hanky-panky there. Such are the joys of life. And variety is the name of the game. Who would have thought that international brewers imitate Life as we consumers know it. Actually, they do. Only look at Africa where brewers seem to be engaged in a game called “musical beds”. Twosomes, threesomes, and with different partners – no sweat. While relationships tend to fail that have become too open and draughty, brewers in Africa have turned jealousy management into a fine art. It goes like this: “Honey, do you still think me sexy?” “Why, dearest?” “Well, because I have become your new competitor!”