Development of suitable recovery plants in recent years was mainly influenced by stricter quality standards implemented by brewers. In this paper, the authors present the pros and cons of various separation techniques and describe the underlying principles. Determination of yield has proven itself in breweries as an indication of economical viability.

Reverse osmosis plants have become widespread for water treatment in the beverage industry, due to their improved technical performance, flexibility and operation. But high waste water costs can be reduced. This article analyses operating costs – also compared to capital costs – and describes a process that has been implemented and is suitable for operating reverse osmosis with approximately the same yield as full demineralisation or softening.

Breweries are seeing an increasing amount of pressure put on prices and have to take a critical look at their costs. This is difficult because marketing costs are increasing, it appears to be almost impossible to reduce the process costs and environmental regulations are becoming increasingly stricter. However, the end user wishes to enjoy an excellent beer for a reasonable price and, for this reason, breweries must find clever cost savings. Haffmans BV in Venlo/NL has developed three concepts for reducing costs through the use of CO2 recovery technology. The approach presented here has a cost savings potential of up to 60%.

Ion exchange plants remain state-of-the-art in breweries and soft drinks plants, despite increasing competition from membrane technology. They have the advantage of fast response times and can be easily automated. The following paper describes the most appropriate functional principle for each operation so as to arrive at a customised solution.

Lambrini and Red Square are typical representatives of so-called ready to drink beverages. In Germany however, these beverage types had a clear drop in sales due to a compulsory tax, but in the rest of Europe, the fruity sweet, alcoholic mixtures (on average approximately 5% vol. alcohol, thus as much as beer) made of lemonade, spirits and several ingredients, are very popular.

The forerunner and trigger for this wave of "premixes", "PPS" (pre-packed spirits) or "RTD" (ready to drink) was England exactly ten years ago - and more specifically: Halewood Ltd. from Liverpool. The two most important brands are "Lambrini" and "Red Square" which are being sold worldwide in 31 countries.Thiedig + Co., Berlin. with an assured measuring quality, robustness and simplicity of use. ...

This article points out the new Drinking water ordinance (TrinkW 2001) to the beverage industry operations and substantiates checking their own water utilisation sites. The procedures in terms of cleaning, disinfecting and purification of the systems comply with different requirements. Horst Grund sums up both benefits and suitability and presents the new IMECA®-system.

Quality always stands in the foreground.
The media daily suggest products with convenience and quality to the consumer using advertising slogans like "from deep wells" or "highest purity". Quality is a cachet and status symbol with which good money can be earned. Each product is subject to a control and fall-back system. bear a certain risk to the biological status. ...

Tuchenhagen GmbH presents the ECOVENT®E single-seat valve range, a cost-effective alternative to the VARIVENT® valve system for simple hygienic process applications. The new ROTIKO rotating spray head sprays cleaning liquid onto all inner walls of tanks. Specially arranged spraying slots allow formation of large drops and a uniform spraying pattern to achieve optimum cleaning results.The ROTIKO rotating spray ball ensures economic and effective cleaning of tanks or other vessels with very short cleaning cycles. ..

Clarity, purity, beauty - that’s the motto of Stabifix Brauerei-Technik KG in Gräfelfing/Munich for beer stabilisation in more than 100 countries on all continents. Stabifix were the first to launch silica gel for beer stabilisation and clarification almost 50 years ago. ..

2004 marked the 30th anniversary of the Weissheimer Malz Large Scale Field Trials (LSFT). These, to the best of our knowledge, largest systematic barley field trials carried out in Europe by a private company allow a scientific evaluation of new malting barley varieties. The scale of one hectare per variety and site enables the production of new malting barley varieties based on practical agricultural techniques and offers the possibility of region specific malt production on a 25 - 30 to scale. Subsequent brewing trials are carried out in cooperation with European brewers. In this article, the history of the Large Scale Field Trials is presented, results from the last 30 years discussed and future objectives in barley breeding outlined from a maltsters point of view. ...

Possible off-flavours in brewing should be recognisable and assignable based on a uniform terminology. The current status of in-house sensory theoretical and practical training makes ring analysis evaluations possible.

Consumers expect that beer, like other food, has certain odour and flavour impressions. Should beer deviate in terms of its sensory characteristics and their associated enjoyment value from this general concept, this represents a considerable deficit in terms of German food law i.e. § 17 Paragraph 1 No. 2 Letter b of the LMBG (Lebensmittel- und Bedarfsgegenstände-gesetz/German Food Law). Apart altogether from this legal technicality, the brewer might lose a loyal customer in the long term. ...

When measuring dissolved gases in packaged beverages, the type of package has a considerable ­influence on the result. If several gases are present, selective analysis methods are required. This article describes which package properties influence the results and which analysis methods are sufficiently selective and accurate.

Carbon dioxide and oxygen are the most important gases dissolved in beverages, nitrogen is becoming increasingly important. If several gases are present, selective analysis methods are required. It is therefore often not possible to determine the carbon dioxide content of beverages with sufficient accuracy using traditional pressure/temperature methods. It is characterized by its good solubility in beverages. ...