An efficient yeast management is meantime an essential basis for high-quality and simultaneously for cost-effective beer production. In this framework, provision of vital yeast in sufficient quantities at the required point in time is a great challenge for efficient yeast management. Due to dynamic, non-linear and time-varying characteristics as well as upstream and downstream process time mismatches, it is very difficult to achieve this ideal situation in day-to-day operations. This requires a lot of planning in terms of process fine tuning. This contribution provides an insight into possibilities of automated processes of brewers’ yeast propagation based on a fuzzy-based expert system as an integral component of an efficient yeast management system.

In the parts already published (see box), following on from a market review and a look at historical developments, mashing processes and special features and possibilities of aroma formation associated with kvass were presented. Taking account of all findings, an overall concept for a modern kvass brewery has been developed. This is described here, in the last article of the series.

A solution for the measurement of turbidity in liquids, the HazeQC ME turbidity measuring module, is now provided by Anton Paar as part of a new modular measuring system. The approved ratio method with measurement at three angles (transmission 0°, scattered light at 25° and 90°) is used to prevent the influence of particle size on the turbidity value. The measurement is carried out at a wavelength of 650 nm ±30 nm (MEBAK- and EBC-compliant) in a cell with adjustable constant temperature. This turbidity measuring module expands Anton Paar’s product portfolio and adds a further important parameter for analyzing liquid samples - providing the same high quality expected of Anton Paar products.

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Kvass was originally made from rye bread soaked in water and left in a warm place to undergo gentle mixed fermentation.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.

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