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Quality assurance
Vulnerabilities | Even when an optimally designed QA or QC system is place in an operation, some areas are not consistently and correctly captured. Vulnerabilities arise all the time, they slip through the control system for various reasons. Often, it is the trivial things that were or are not sufficiently addressed and sometimes incorrect information and assessments which, when ignored, will ultimately lead to massive problems.
Quality assurance
The next beer | Few terms in the brewing and beverage industry are used as frequently – and yet so rarely understood – as “drinkability.” Behind this seemingly simple concept lies a complex, multidimensional phenomenon that goes far beyond taste impressions. Practical examples are provided below to explain in more detail how a drinkability check can be successfully applied and implemented in brewery practice – and has been for some time now.
Cleaning/Disinfection
Process water | Tunnel pasteurisers are an essential part of processes in the brewing and beverage industries. But the microbiological situation in these plants has received little attention. This three-part series of articles investigates the microflora in tunnel pasteurisers from a scientific and operational perspective. Part 1 summarises the microflora found, evaluates the effects and measures and categorises the microorganisms identified in terms of their risk to brewery products, thus providing insights for practical application.
Quality assurance
Product quality | Whether generally referred to as quality assurance (QA) or quality management (QM), it is the same thing. Who has to make sure or what has to be made sure that, during operational control, everything proceeds without errors and risks in manufacturing products, from raw materials to production up until the end of the best before date (BBD)?
Brewhouse
TUM research | The collaboration between the Chair of Brewing and Beverage Technology (BGT) at Technical University of Munich (TUM) Weihenstephan and Siemens highlights an advancement in integrating modern technologies into the brewing industry. Siemens ‘Anomaly Detection’, an artificial intelligence-based tool for detecting abnormal behavior in production lines, has been applied at the chair’s research brewery to evaluate its effectiveness for process monitoring and quality control in a brewhouse. This article outlines the implementation, functionality, and advantages of anomaly detection within brewing processes, as well as specific issues it has helped identify and address.
Quality assurance
Maltose-negative yeasts | Non-alcoholic beers are so very on trend at the moment that SMEs are thinking about moving in this direction and producing their own alcohol-free variants. To assist such companies with the quality assurance of what are for them new products, this article takes a more detailed look at the CDR BeerLab device for chemical-technical analysis and Lars Peuker’s microbiological solutions.
Quality assurance
Beer tasting | Sensory findings are rapidly available as eating and drinking are long practiced skills. And then one’s own opinion has to be added. Depending on where a result obtained in this manner is applied, investments in a new product may be made or defective batches released – resulting in product recalls in the worst case.
Quality assurance
Air conditioning | The oldest brewery in the world, the Bayerische Staatsbrauerei Weihenstephan, is gradually investing in the modernization of its brewery on the Weihenstephaner Berg in Freising, Germany. Most recently, a new brewing cellar was inaugurated after just 1.5 years of construction. The ventilation technology used had to meet specific requirements. For the construction of this combined cellar, the company relied on the experts from Kiefer Klimatechnik.
Fermentation/Maturation
Quality assurance | Phenolic aroma compounds can significantly impact the aroma profile of beverages. Depending on beer style and consumer expectations, they are regarded both as valuable aroma compounds as well as off-flavours. The latter case is referred to as phenolic off-flavour (POF).
Quality assurance
Food safety | Breweries that want to trade nationally with private label products and at international level with brand-name goods or handle sub-processes for other companies need certification according to a food safety standard as their entrance ticket. Food certification systems help companies to comply with legal regulations and meet customer-specific requirements. At the same time, they can also be used as strategic tools to improve corporate processes and minimise risk.
Quality assurance
Decision-making tool | Choosing the right sampling device and opting for a specific sampling system depend on a number of different factors. These can vary depending on the area of application and respective requirements. This article examines the key criteria for sampling systematically and in detail.
Current issue
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BRAUWELT on tour
Current issue
Most Read
BRAUWELT on tour
