The PET-Asept D Compact filler from Krones has been developed for mid-tier companies, which now have an option for handling even relatively small batches in aseptic mode while retaining viable cost-efficiency.

Kvass was originally made from rye bread soaked in water and left in a warm place to undergo gentle mixed fermentation. This method is still used in many private households in order to create the typical aroma of rye bread. As the production process is becoming increasingly industrialised, the limitations of standard mashing methods make themselves felt. Processes were optimised by modifying them and by using technical enzymes.

With drinking water level control, conventional procedures need up to 48 hours in order to get a result. This prevents rapid detection of contaminations or quick re-opening of closed pipe systems. With vermicon’s VIT gene probe technology analysis time can be reduced drastically: Gene probes penetrate into the bacteria and light them highly specifically. This allows for an exact identification and quantification of the microorganisms present. For efficient drinking water monitoring the detection system ScanVIT-E.coli/Coliforms was developed, which provides reliable results within only 12 hours. Absolute quantification is reached by scanning every single bacterium for possible classification as one of the targeted indicator bacteria.

Ara­binoxylans, also known under the name of pentosan, belong to the group of dietary fibres and occur naturally in wheat and thus in malt and beer produced from same. The present study investigates the influence of malting and brewing on the content of water-

Gushing is a very multifaceted – and still unsolved – problem in the brewing industry. The first part (BRAUWELT International No. 6, 2010, p. 356 ff.) gave a literature survey covering the influence of hops on gushing behaviour of beer. Results of investigations into the influence of hop ingredients on beer gushing were described. It was found that hop ingredients can considerably reduce gushing volume. The results support the supposition that gushing can be reduced by adding hops at a late stage in the brewing process.

As the Greek philosopher Thales of Miletus once said: “The principle of all things is water. Everything comes to be from water, and everything returns to water.” Telling this to brewers is stating the obvious, right? Or is it closer to reality to say that this valuable raw material is commonly handled without care, more along the lines of casting pearls before swine?

The comprehensive modernization of process control systems or the migration of automation software to state-of-the-art technology are major prerequisites for more efficient and competitive brewing processes. The Warsteiner Brewery has therefore recently converted the automation technology of its entire brewing plant to ProLeiT’s modern brewmaxx V8 process control system in several project steps. In this way, the company is creating ideal conditions for extra-high productivity; on the basis of integrated materials management, the company has for the first time also achieved consistent traceability for breweries. This multi-stage project clearly demonstrates that a fundamental modernization approach of this kind can only be successful if all of the operator’s and suppliers’ specialists cooperate as closely as possible. The automation specialists require a comprehensive understanding of brewing processes because this is the only way to successfully modernize brewing plants during production.

Gushing is a very multifaceted – and still unsolved – problem in the brewing industry. In recent years, numerous efforts were made to identify gushing promoters. Gushing is a temporary phenomenon that is primarily triggered by microorganisms or their metabolites. This contribution describes the basics in terms of the influence of hops. In a second part, results are presented that show that hop ingredients have a positive influence on the gushing behaviour of beer.

Significance | Microbiological quality assurance in breweries aims at establishing the microbiological condition of the individual steps in production and filling and of goods for sale. At any rate, infection sources that may contaminate or re-contaminate beer have to be identified. Such sources have then to be eliminated and, finally, successful elimination has to be proven. This experiential report contributes to minimising the “role of happenstance” by giving due consideration to the lower detection limit of a microbiological analysis. Influences arising from the sample volume (e.g. from pipes) and from the test volume on microbiological analysis results are presented.

Schmidt-Seeger GmbH with its GrainSELECT® system is ushering in a new era in the quality-orientated selection of malting barley and grain. Water, hops, yeast and malt are essential ingredients for brewing a good beer. As far as the malt is concerned, a homogeneous raw material is a major factor in obtaining an end product of consistently high quality and therefore the best recipe for creating strong customer ties.

To strengthen its reputation as a top quality brewer, Grupo Mahou-San Miguel has implemented an integrated quality management and traceability system based on an MES solution including a LIMS (Laboratory Information Management System), a material management module, and a product specification management system. This system allows the brewer to establish and enforce strict quality control throughout its organization.