A framework for sustainable energy reduction in modern breweries

This thesis examines the existing frameworks for energy management in the brewing industry and details the design, development and implementation of a new framework at a modern brewery. The aim of the research was to develop an energy management framework to identify opportunities in a systematic manner using Systems Engineering concepts and principles. This work led to a Sustainable Energy Management Framework, SEMF. Using the SEMF approach, one of Australia's largest breweries has achieved number 1 ranking in the world for water use for the production of beer and has also improved KPI's and sustained the energy management improvements that have been implemented during the past 15 years. The framework can be adapted to other manufacturing industries in the Australian context and is considered to be a new concept and a potentially important tool for energy management.

East African Breweries LTD Alcoholic beverages industry

Equity research report

Beverage distilled spirits plants and breweries authorized to operate.

"Replaces ATF P 5110.5 and ATF P 5130.1."

The Black Label: trade mark dilution, culture jamming, and the no logo movement

This article considers the ongoing debate over the appropriation of well-known and famous trade marks by the No Logo Movement for the purposes of political and social critique. It focuses upon one sensational piece of litigation in South Africa, Laugh It Off Promotions v. South African Breweries International (Finance) B.V. t/a Sabmark International. In this case, a group called Laugh It Off Promotions subjected the trade marks of the manufacturers of Carling Beer were subjected to parody, social satire, and culture jamming. The beer slogan “Black Label” was turned into a T-Shirt entitled “Black Labour/ White Guilt”. In the ensuing litigation, the High Court of South Africa and the Supreme Court of Appeal were of the opinion that the appropriation of the mark was a case of hate speech. However, the Constitutional Court of South Africa disagreed, finding that the parodies of a well-known, famous trade mark did not constitute trade mark dilution. Moseneke J observed that there was a lack of evidence of economic or material harm; and Sachs J held that there is a need to provide latitude for parody, laughter, and freedom of expression. The decision of the Constitutional Court of South Africa provides some important insights into the nature of trade mark dilution, the role of parody and satire, and the relevance of constitutional protections of freedom of speech and freedom of expression. Arguably, the ruling will be of help in the reformation of trade mark dilution law in other jurisdictions – such as the United States. The decision in Laugh It Off Promotions v. South African Breweries International demonstrates that trade mark law should not be immune from careful constitutional scrutiny.

DNA-based detection and characterisation of strictly anaerobic beer-spoilage bacteria

Megasphaera cerevisiae, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Selenomonas lacticifex, Zymophilus paucivorans and Zymophilus raffinosivorans are strictly anaerobic Gram-stain-negative bacteria that are able to spoil beer by producing off-flavours and turbidity. They have only been isolated from the beer production chain. The species are phylogenetically affiliated to the Sporomusa sub-branch in the class "Clostridia". Routine cultivation methods for detection of strictly anaerobic bacteria in breweries are time-consuming and do not allow species identification. The main aim of this study was to utilise DNA-based techniques in order to improve detection and identification of the Sporomusa sub-branch beer-spoilage bacteria and to increase understanding of their biodiversity, evolution and natural sources. Practical PCR-based assays were developed for monitoring of M. cerevisiae, Pectinatus species and the group of Sporomusa sub-branch beer spoilers throughout the beer production process. The developed assays reliably differentiated the target bacteria from other brewery-related microbes. The contaminant detection in process samples (10 1,000 cfu/ml) could be accomplished in 2 8 h. Low levels of viable cells in finished beer (≤10 cfu/100 ml) were usually detected after 1 3 d culture enrichment. Time saving compared to cultivation methods was up to 6 d. Based on a polyphasic approach, this study revealed the existence of three new anaerobic spoilage species in the beer production chain, i.e. Megasphaera paucivorans, Megasphaera sueciensis and Pectinatus haikarae. The description of these species enabled establishment of phenotypic and DNA-based methods for their detection and identification. The 16S rRNA gene based phylogenetic analysis of the Sporomusa sub-branch showed that the genus Selenomonas originates from several ancestors and will require reclassification. Moreover, Z. paucivorans and Z. raffinosivorans were found to be in fact members of the genus Propionispira. This relationship implies that they were carried to breweries along with plant material. The brewery-related Megasphaera species formed a distinct sub-group that did not include any sequences from other sources, suggesting that M. cerevisiae, M. paucivorans and M. sueciensis may be uniquely adapted to the brewery ecosystem. M. cerevisiae was also shown to exhibit remarkable resistance against many brewery-related stress conditions. This may partly explain why it is a brewery contaminant. This study showed that DNA-based techniques provide useful tools for obtaining more rapid and specific information about the presence and identity of the strictly anaerobic spoilage bacteria in the beer production chain than is possible using cultivation methods. This should ensure financial benefits to the industry and better product quality to customers. In addition, DNA-based analyses provided new insight into the biodiversity as well as natural sources and relations of the Sporomusa sub-branch bacteria. The data can be exploited for taxonomic classification of these bacteria and for surveillance and control of contaminations.

Mailaender Family Collection 1962

Newspaper clippings realting to the 100th anniversary of Mailaender brewery "Bergbraeu" (1862-1962) in Fuerth, Bavaria.

Terry O'Malley as the Boxer

Terry steps in front of the camera and portrays "The Boxer" in a commercial for Canadian Breweries "Red Cap Ale" in the 1960s.

Terry O'Malley celebrating with Amstel

Celebrating the opening of "O'Malley's" with an Amstel Breweries product.

Efeito de variáveis de processo no tempo de fermentação e na concentração das dicetonas vicinais totais

Among the main challenges in the beer industrial production is the market supply at the lowest cost and high quality, in order to ensure the expectations of customers and. consumers The beer fermentation stage represents approximately 70% of the whole time necessary to its production, having a obligatoriness of strict process controls to avoid becoming bottleneck in beer production. This stage is responsible for the formation of a series of subproducts, which are responsible for the composition of aroma/bouquet existing in beer and some of these subproducts, if produced in larger quantities, they will confer unpleasant taste and odor to the final product. Among the subproducts formed during the fermentation stage, total vicinal diketones is the main component, since it is limiting for product transfusion to the subsequent steps, besides having a low perception threshold by the consumer and giving undesirable taste and odor. Due to the instability of main raw materials quality and also process controls during fermentation, the development of alternative forms of beer production without impacting on total fermentation time and final product quality is a great challenge to breweries. In this work, a prior acidification of the pasty yeast was carried out, utilizing for that phosphoric acid, food grade, reducing yeast pH of about 5.30 to 2.20 and altering its characteristic from flocculent to pulverulent during beer fermentation. An increase of six times was observed in amount of yeast cells in suspension in the second fermentation stage regarding to fermentations by yeast with no prior acidification. With alteration on two input variables, temperature curve and cell multiplication, which goal was to minimize the maximum values for diketones detected in the fermenter tank, a reduction was obtained from peak of formed diacetyl and consequently contributed to reduction in fermentation time and total process time. Several experiments were performed with those process changes in order to verify the influence on the total fermentation time and total vicinal diketones concentration at the end of fermentation. This experiment reached as the best production result a total fermentation time of 151 hours and total vicinal diketone concentration of 0.08 ppm. The mass of yeast in suspension in the second phase of fermentation increased from 2.45 x 106 to 16.38 x 106 cells/mL of yeast, which fact is key to a greater efficiency in reducing total vicinal diketones existing in the medium, confirming that the prior yeast acidification, as well as the control of temperature and yeast cell multiplication in fermentative process enhances the performance of diketones reduction and consequently reduce the total fermentation time with diketones concentration below the expected value (Max: 0.10 ppm)

HIDROLISADO DE FÉCULA DE MANDIOCA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA: AVALIAÇÃO QUÍMICA E SENSORIAL

Em virtude da progressiva substituição dos adjuntos amiláceos pelos xaropes com alta concentração de maltose nas cervejarias brasileiras, o presente trabalho teve por objetivo comparar hidrolisados de milho e de mandioca, como adjunto de malte, na fabricação de cerveja tipo Pilsen, em escala de laboratório. Os hidrolisados foram produzidos a partir de amido de milho e fécula de mandioca, sendo que na liqüefação e sacarificação da fração amilácea destes produtos foram utilizadas, respectivamente, as enzimas comerciais Termamil (alfa amilase bacteriana) e Fungamil (alfa amilase fúngica). Na fabricação das cervejas, a proporção de malte e hidrolisado foi de 2 para 1, na base do extrato. O mosto foi produzido pelo processo de infusão e após resfriamento e clarificação foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10 °C até 90% de atenuação do extrato aparente fermentável. As cervejas foram engarrafadas e, em seguida, maturadas a 0 °C, por 14 dias. Terminado o processo de fabricação, as cervejas foram analisadas química e sensorialmente. A semelhança na composição química dos hidrolisados de milho e de mandioca refletiu na composição química dos mostos e das cervejas. Não houve diferença estatística entre os mostos e entre as cervejas testadas para todos os parâmetros químicos analisados. Também, não existiu diferença sensorial entre as cervejas produzidas com hidrolisado de milho e hidrolisado de mandioca. Concluiu-se que a fécula de mandioca apresenta potencial de uso como matéria prima para a fabricação de xarope de maltose de uso cervejeiro e que há elevada probabilidade de sucesso no uso desse xarope para a fabricação de cervejas.

Aproveitamento da água de umidificação de malte da moagem úmida como matéria prima na fabricação de cerveja

A água de umidificação de malte, resultante da moagem úmida, pode ser usada como matéria prima na fabricação de cerveja. Há, entretanto, cervejarias que descartam esse subproduto, e conseqüentemente, o extrato nele contido. em função disso, o presente trabalho teve por objetivo avaliar a possibilidade de ganho de rendimento na mosturação e alterações nas características químicas e sensoriais da bebida, em virtude do uso dessa água. Cervejas do tipo Pilsen foram produzidas de duas formas: com e sem água de umidificação de malte. Utilizou-se como matéria prima malte, lúpulo, xarope de maltose, água destilada e água de umidificação de malte. O mosto foi produzido pelo processo de infusão, separado do bagaço de malte por filtração convencional e fervido durante 60 minutos. Após seu resfriamento e clarificação o mosto foi inoculado com levedura de baixa fermentação (1,3g/l, ps) e colocado para fermentar a 10°C. A fermentação foi encerrada com 90% da atenuação limite. em seguida, a cerveja foi engarrafada e maturada a 0°C por 14 dias. Os resultados mostraram que o aumento do rendimento de mosturação, em função do uso da água de umidificação de malte, foi estatisticamente não significativo. A utilização dessa água praticamente não alterou as características químicas e sensoriais da cerveja, havendo apenas um leve aumento na intensidade de cor da bebida (7,1 x 8,0 EBC). Considerando, no entanto, que a água de umidificação de malte obtida em nível industrial apresenta maior concentração de extrato em relação àquela produzida em laboratório, espera-se que o uso da primeira traga ganho de rendimento industrial sem alterações significativas nas características da cerveja.

Development of guidelines for microbiological control in microbrewery

Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points of the production process that cause the development of spoilage bacteria. Finally, the thesis examined the actual production of two microbreweries in order to understand the process management that can promote the growth of spoilage bacteria in beer and production plant. The analysis of the data for the two case studies was helpful to understand what are the critical points where the microorganisms are most frequently in contact with the product. The hygiene practices are crucial to ensure the quality of the finished product, especially in the case of non-pasteurized beer.

Die Keller der Beirbrauereien.

Mode of access: Internet.

The influence of substrate kinetics on the microbial community structure in granular anaerobic biomass

The development of a strong, active granular sludge bed is necessary for optimal operation of upflow anaerobic sludge blanket reactors. The microbial and mechanical structure of the granules may have a strong influence on desirable properties such as growth rate, settling velocity and shear strength. Theories have been proposed for granule microbial structure based on the relative kinetics of substrate degradation, but contradict some observations from both modelling and microscopic studies. In this paper, the structures of four granule types were examined from full-scale UASB reactors, treating wastewater from a cannery, a slaughterhouse, and two breweries. Microbial structure was determined using fluorescence in situ hybridisation probing with 16S rRNA-directed oligonucleotide probes, and superficial structure and microbial density (volume occupied by cells and microbial debris) assessed using scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The granules were also modelled using a distributed parameter biofilm model, with a previously published biochemical model structure, biofilm modelling approach, and model parameters. The model results reflected the trophic structures observed, indicating that the structures were possibly determined by kinetics. Of particular interest were results from simulations of the protein grown granules, which were predicted to have slow growth rates, low microbial density, and no trophic layers, the last two of which were reflected by microscopic observations. The primary cause of this structure, as assessed by modelling, was the particulate nature of the wastewater, and the slow rate of particulate hydrolysis, rather than the presence of proteins in the wastewater. Because solids hydrolysis was rate limiting, soluble substrate concentrations were very low (below Monod half saturation concentration), which caused low growth rates. (C) 2003 Elsevier Ltd. All rights reserved.

A social psychological analysis of strikes

A participant observation method was employed :in the study of a 20-week stoppage at Ansells Brewery Limited, a constituent company of Allied Breweries (U.K.). The strike, :involving 1,000 workers, began :in opposition to the implementation of a four-day working week and culminated in the permanent closure of the brewery. The three main phases of the strike's development (i.e., its :initiation, maintenance and termination) were analysed according to a social-cognitive approach, based on the psychological imagery, beliefs, values and perceptions underlying the employees' behaviour. Previous psychological treatments of strikes have tended to ignore many of the aspects of social definition, planning and coordination that are an integral part of industrial action. The present study is, therefore, unique in concentrating on the thought processes by which striking workers .make sense of their current situation and collectively formulate an appropriate response. The Ansells strike provides an especially vivid illustration of the ways in which the seminal insights of a small number of individuals are developed, via processes of communication and:influence, into a consensual interpretation of reality. By adopting a historical perspective, it has been possible to demonstrate how contemporary definitions are shaped by the prior history of union-management relations, particularly with regard to: (a) the way that previous events were subjectively interpreted, and (b) the lessons that were learned on the basis of that experience. The present approach is psychological insofar as it deals with the cognitive elements of strike action. However, to the extent that it draws from relevant sections of the industrial relations, organizational behaviour, sociology, anthropology and linguistics literatures, it can claim to be truly interdisciplinary.