It is very seldom that one builds a new plant or factory. Therefore, a detailed preparation is all the more important. In this article the various steps and their importance for decision-finding are described. Part 1 illustrates the phases from pre-planning up to architectural design and cost estimate.

With product quality standards rising continuously, clearly defined conditions are required for operation of production plants. These requirements arise i.a. as a result of compliance with legal regulations such as e.g. HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practice), EHEDG (European Hygienic Equipment Design Group), 3A (Sanitary Standards Administration Council), FDA (US Food & Drug Administration).

Kirin Brewery Co., Ltd., has established a new five year corporate vision toward the year 2005, Kirin Group Vision 21 (KG21), Yasuhiro Sato, the company’s president, announced this week.

The firm aims to create a higher standard of customer satisfaction by establishing a greater customer-oriented management structure through its beer and other businesses.

In the current three-year plan from 1998-2000, New Kirin Vision 21 (NK 21), which focused on "customer-oriented management," Kirin Brewery has achieved some of its major goals far ahead of schedule. At the same time Kirin Group will continue to seek opportunities to be an excellent corporate citizen.
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Based on accepted mathematical relationships and laws of yeast propagation as well as published generation times for Saccharomyces yeasts, a model calculation for sizing yeast propagation plants is presented. The model calculation can be adapted to cover all variable conditions in an operation.

The quality of pitching yeast is very important for the quality of sales beer. For brewers, pitching technique, yeast crop and yeast storage are of particular significance. In recent times, specific changes have been made in these very areas at Beck & Co, Bremen, with the objective of improving yeast viability, fermentation and the filled beer. Technological steps to optimise yeast management were directed primarily towards improving taste stability and foam stability of beer.