Increase in efficiency regarding energy and water

“Energy and Water Efficiency” held at the EBC Congress in Prague was dedicated to the increase in efficiency in the industry with special focus on energy and water management. Frank Lynch, Diageo Global Supply, took the chair. The first lecture “Maintenance strategies/ efficiency engineering” was given by Dr. Uwe Biermann (ATM, Germany). Biermann did not address individual factors regarding the increase in efficiency like water management or energy savings, but spoke of the necessity to optimise the overall efficiency of a single company by reduction of expenses per production unit. One possible solution can be the minimisation of the maintenance effort. Biermann presented the management software “DIVA”, which can contribute to this effectively by for instance minimisation of storage costs for spare parts.

It takes two to tango

“SLOW SLOW QUICK QUICK SLOW that’s how we go. And, by the way, I lead, you follow. Counter-leading is off. Should you lean too heavily on me, I will keep you at arm’s length. That way you will have to maintain balance without me holding you up.” Anti-monopoly watchdogs rest assured: This is no coded strategic agreement between competitors in a market duopoly. This is ballroom tango etiquette. “ONE TWO THREE FOUR, tara tara ta, ONE TWO THREE FOUR.” Or as the British would say: “honi soit qui mal y pense.”

Proposal for international brewers considering entering the Indian beer market

The plan is to establish together with a major international brewer who controls a strong brand portfolio a significant new national brand/s which will enjoy a high reputation based on a well planned strategy of acquisitions of existing breweries, greenfield projects with groups holding valid licenses and contract brewing & bottling tie-ups with regional breweries in key beer consuming markets of India. A network of all possible viable options for brewing a strong International brand/s.

Expanding Your Quality Assurance Concept

In addition to already highest quality standards, Köstritzer Brewery decided this year to further strengthen their QA concept. The idea was to move the final product control closer to the production to achieve a higher degree of flexibility in the routine analysis for product release decisions.

Low molecular weight polyphenols during hop growth

Hop polyphenols | Based on earlier investigations, the question arose as to how low molecular weight polyphenols are formed in hops during growth. To answer this question, samples were taken from vine leaves and hop cones during the vegetation period and analysed for low molecular weight polyphenols using HPLC-DAD.

Does the use of high gravity brewing inflict unusual and cruel punishment of yeast?

high gravity brewing | During the past 25 years, process optimization and increased efficiencies have been priorities for many brewing companies worldwide. Process intensification has become part of this endeavour and has focussed on:

Energy management in the beverage sector

Operational energy practices were originally governed solely by commercial objectives. Rising costs of energy required rational energy usage. In order to slow the rise in energy costs, considerable advances were made by improving energy conversion efficiencies, by reducing losses in conversion, in distribution and at the point of consumption as well as taking

Online detection of foreign particles in filled bottles - A new solution

Beverage producers have to take into consideration brand image protection as well as consumer safety. Many concrete examples confirm that drink contaminations by foreign particles have serious negative repercussions at different levels. They represent a risk for final consumers and damage brand integrity, generating potential downturns.

Today, a real operational solution is available to bottlers to eliminate contaminated products and ensure, at the same time, consumer safety and brand protection.

MSC Company
Based in France, MSC has more than 40 years of experience in designing and building vision inspection equipments for glassware. The company holds today the position of world leader in the field of quality control for the hollow glass industry. ...

Mechanisms and prevention by proline-specific proteases

An understanding of the chemistry involved in the formation of chill-haze has led to the development of a unique enzymatic route to increase the colloidal stability of beer. In this approach, proline-rich, haze-active proteins are selectively degraded by a proline-specific protease.

Computer modelling studies suggested that the resulting low molecular weight peptides formed during this hydrolysis are unable to form precipitating networks with the polyphenols present. Using a food grade version of the proline-specific enzyme, the reliability of the new method was confirmed in a number of 20 hl experiments. As predicted, the beers developed using these enzymes (now commercialised as Brewers Clarex) showed an excellent colloidal stability. ...

Filling and quality assurance Microbiological safety of beverages

During filling of beverages parameters regarding equipment and microbiology have to be taken into consideration. By heightened product safety requirements the classical microbiological quality assurance can be improved and complemented by appropriate usage of alternative detection methods (quick detection methods).

The increasing variety of beer and flavored alcoholic beverages on beer basis demands a great deal of the filling technique and of quality assurance in respect of a microbiological point of view. The self-protection of those beverages is often diminished, which makes it necessary in the end to completely monitor the entire production process up to the finished product based on a quality assurance concept. ...