”Sustainable development meets the needs of the present without compromising the ability of future generations to meet their own needs”. For more than twenty years, since the publication of the Brundtland Report on sustainable development, we have heard the message well, yet our faith in the public and private sectors doing the right thing was fairly weak.
Everything was ready on August 14th, 2008: the Weihenstephan Quality Standard was awarded for the first time. Dr. Fritz Jacob, Technical Manager of the Weihenstephan Research Centre for Brewing and Food Quality, presented Achim Kalweit, Board Member Marketing and Sales of Eichbaum-Breweries AG, Mannheim with the Quality Seal for „Karamalz“ and “Karamalz Fresh Lemon”. Subsequent to the festive hand-over of the certificates, BRAUWELT International had the opportunity of doing an extensive interview.
In 1991, Armin Kunstmann began brewing beer in his garage with very basic equipment and selling it to his friends. Little did he know this was the beginning of a success story. Just fifteen years later, he is the head of a veritable middle-sized brewery with an annual production of around 50,000 hl. Through collaboration with the CCU Group, Kunstmann Beer is now available throughout Chile and is a highly sought-after specialty.
Following their previous success, the 16th China International Exhibition on Packaging Machinery & Materials, also known as “Sino-Pack 2009”, and the 13th China International Exhibition on Beverage, Brewery and Wine Technology, also known as “China Drinktec 2009”, will be held on March 3 – 6, 2009, at China Import and Export Fair Pazhou Complex, Guangzhou, PR China. The exhibitions showcase advanced and up-to-date packaging technologies for food, beverage, pharmaceuticals, daily chemicals and cosmetic sectors. The exhibition area of 2009 is expected to reach over 20,000 sqm, doubling its size compared to 2008 with over 500 exhibitors.
Steam serves as a highly efficient energy carrier, and is generally used to heat wort kettles and heat exchangers in the brewery. Therefore, dependability is of the highest priority in a brewery. With this in mind, the correct selection of regulators and condensate traps significantly affects not only the operating life of each piece of equipment but also process efficiency and operating costs. The case presented below actually transpired. That problems arose where they did, is not unusual; however, the frequency with which problems arose in a single system is unusual.
As part of construction work on a new brewhouse at the Schwechat Brewery [1], a further step towards a more comprehensive automation system has been planned – in the form of automatic hop dosing equipment. Rudolf Mörth GesmbH Feldkirchen Austria is responsible for this part of the installation.
An old German song says, there was no beer on Hawaii. This is utter nonsense. Circa 850 delegates who gathered in Hawaii at the beginning of August for the World Brewing Congress (WBC) organised by the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA), can surely by now confirm that they indeed have good beer there.
On April 17th, 2008, Charlie Papazian, President of the Brewers Association, officially opened the Craft Brewers Conference & Brewexpo America in San Diego, CA/USA. More than 2200 visitors from 30 different countries traveled to San Diego to attend this event. Judging for the World Beer Cup began two days prior to the conference. 146 companies took part in the exhibition. A comprehensive lecture and tour program rounded off the activities on offer, all of which made for a well-planned event.
The first Technical/Technological Brewing Seminar 2007, organized by Weihenstephan and Brauwelt was held in 2007 in Tokyo. The topic of malt milling systems was discussed in depth by Priv. Doz. Dr.-Ing. habil. Martin Krottenthaler.
Yeast and fermentation were among the keynote topics at the 31st International Congress of the European Brewery Convention in Venice/Italy. A major theme related to achieving an improved reproducibility in fermentation processes. Other papers addressed the distribution of yeast cells in a tank, issues of yeast flocculation and also contamination by wild yeasts.
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BRAUWELT on tour
Current issue
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BRAUWELT on tour
