FMEA for risk minimisation and failure diagnostics in filling

Predictive failure prevention | Do you want to hedge your bets and hit the jackpot? Then maybe you should consider making use of a tool from the extensive quality management toolbox: FMEA. Failure mode and effects analysis is now slightly out of fashion and, as far as we know, barely used in the beverage industry – if indeed at all. If you study it in greater depth, however, you soon realise its potential.

Empty bottle inspection in the age of AI

Quality control | AI, or artificial intelligence – this buzzword is currently being discussed in many contexts. Opinions range from outright rejection to the expectation that AI will do everything better. In fact, it has been observed in many discussions that this complex topic is often only considered in general terms, and the specific details are frequently ignored. Therefore, we will try to take a closer look at the topic for applications of automatic quality control during beverage filling, in particular for empty bottle inspection.

A task of leadership: Sensory beer design (Part 2)

Structured and focused | In the first installment in this series (BRAUWELT International no. 5, 2024), we introduced and outlined the nine senses humans possess that are relevant for conducting the sensory analysis of beer. Furthermore, we explained their significance and the roles they play in physiologically and indeed psychologically motivating a person to drink beer. This installment continues with a discussion on how to optimize the sensory quality of a selection of beers and to successfully develop a strategy for product innovation in a targeted manner.

50 years of international DLG quality tests for beer

Hallmark of quality | For 50 years, international DLG quality tests for beer have been a hallmark of the outstanding quality of beers brewed according to the German Purity Law. This anniversary is a milestone in the history of beer production and evaluation. The test procedure of the DLG (Deutsche Landwirtschafts-Gesellschaft or German Agricultural Society) has continuously further developed since its inception and established itself as one of the most eminent institutions for the assessment of beer in Europe.

Hygienic design – fit for the future

Best prerequisites | The fourth part of our Hygienic Design series introduces the European Hygienic Engineering and Design Group (EHEDG). The German test centre is located at the Weihenstephan Research Centre for Brewing and Food Quality (BLQ). Its particular facilities ensure that Hygienic Design assessment, so important for the brewing and food industries, can be carried out.

Beer analysis solutions for every brewery size

Beer analysis | Anton Paar is a full-range supplier for comprehensive beer analysis from one source, headquartered in Graz, Austria. Customers are empowered to measure key parameters from incoming raw materials all the way to final quality control of the packaged beverage, and also benefit from the renowned global support and service from local specialists. In this article, the company presents its newest solutions for different brewery sizes.

A task of leadership: Sensory beer design (Part 1)

Structured and focused | “Sensory Beer Designing” represents a means by which the individual demands of customers and specific aspects of the market are taken into consideration during product development. It is also important that sensory quality management is placed at the forefront of quality control. This article is the first installment in a multi-part series which discusses the brewing technology options that can be employed to promote the characteristics of beer which are perceived as positive by consumers. This first installment introduces the basic concepts of sensory beer design.

A critical look at malt analysis (Part 1)

Malt receipt | Analysis of malt for various qualitative analytical characteristics has the practical purpose of assuring the specified and/or required quality so that it can be processed afterwards in the brewery without any upsets. Additional information such as malt variety, malt modification or malt type (colour) can also be obtained. Despite suitably executed methodology, it is often perceived that malt analysis is viewed very uncritically, apart altogether from being judged for plausibility. Results of malt analysis are thus often interpreted inappropriately in day-to-day operation.

Measuring technology for food safety and conservation of resources

Inline process analyses | Seli GmbH Automatisierungstechnik has been involved especially in optimisation of production processes for quite some time. With new developments, the company was able to contribute to conservation of resources and thus protect the environment. It is not necessary to initiate new projects worth millions all the time in order to make a contribution. In most instances, the existing structure of production processes has a lot of potential to bring about major outcomes with low investment.

EHEDG Cleanability Test

Cleanability test | A five-part series of articles covering the topic of hygienic design including fundamental explanations started in BRAUWELT International no. 2, 2024, pp. 110–112. Subsequent parts describe additional testing and certification options. Part 2 presents an assessment method being carried out by the Weihenstephan Research Centre for Brewing and Food Quality at the TU Munich in the context of a hygienic design assessment. Proof of easy cleanability is essential for beverage producers to ensure that existing plants can be cleaned reliably and thoroughly.

Thermography in the brewing sector

Thermal images | Thermography refers to an imaging technique that – locally resolved – makes surface temperature of objects visible. How can this be used for process and equipment monitoring in the brewing sector?