Sachon Fachzeitschriftenarchiv 2.0 Getraenke-Fachzeitschriften/BBII/2015/02_15
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    SACHON FACHMAGAZINE SEIT 1998

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    TECHNIK UND TECHNOLOGIE DER BRAUINDUSTRIE

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BBII 02-15 03 Editorial
Vorschau
BREWING AND BEVERAGE INDUSTRY INTERNATIONAL

EFFICIENCY GAINS AND THE IMPORTANCE OF RULES Can you still remember the Second Law of Thermodynamics I bet you cannot. Only a few people can still dredge up the mathematical formula for entropy, which many of us had to learn in physics in school! As a rough definition, entropy is the degree to which a system fails to organize some of its constituent parts. It is a measure of random disorder in an otherwise perfectly ordered and predictable universe. All chemical and physical processes have an inherent tendency to resist systemic rules and to push entropy to its limits. In other words, entropy is a normal and dynamic feature of any system. Entropy increases until there is a preprogrammed equilibrium between systemic and entropic forces. From a system perspective, therefore, maintaining order requires energy. This applies not just to the physical world, but also to everyday human affairs. It sometimes requires nerves, too, especia ...

BBII 02-15 06-09 World News
Vorschau
WORLD NEWS EUROPE

EU funded biogas project Organic residues of the food & beverage industry are valuable substrates for biogas production. The utilization of the produced biogas is an economically and environmentally alternative to standard energy supply of such companies. Main aim of the EU-project “FABbiogas” (www.fabbiogas) is awareness-raising of the food & beverage industry on the topic of biogas production from residues and wastewater. Within this project the organic residue streams of different food & beverage branches are quantified in six European countries and biogas potentials are calculated. Moreover, feasibility studies are prepared and a multilingual handbook on this topic will be published. Interested companies can receive a first free potential assessment (pesta@atres-group.com). Beyond the end of the project interested companies can use an online-tool to quickly and easily make a first preliminary feasibility study. Outputs are biogas yields, energy y ...

BBII 02-15 10-11 Beverage Trend Monitor
Vorschau
BEVERAGE TREND MONITOR

GLOBAL JUICE AND NECTARS Slightly positive development with the saturated markets in struggle The consumption of juice and nectars has slightly risen in 2014*). The 0.3 percent growth is due to the increase in nectars sales (+ 1.8 percent), while juice volume dropped by 0.8 percent. A key reason for both developments is the further increase of costs of raw materials, which makes it cheaper to produce nectars remarkably lower priced in retail and therefore more attractive for price-sensitive consumers. lso, the regions in which pure juice usually is heavily consumed (Australasia, North America, West Europe) have seen a decline in juice and nectars consumption in the last five years compound annual growth rates between –1.6 percent and –3.2 percent for juice and between –1.2 percent and – 2.9 percent for juice and nectars combined).

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Global Juice and Nectars Key Facts 2014*)

Substitution products like still ...

BBII 02-15 12-15 Committed and enthusiastic
Vorschau
COMMITTED AND ENTHUSIASTIC An interview with EBC President Dr Stefan Lustig Since 2014 the restructuring of the EBC set in motion by former President Christian von der Heide has continued to develop. The EBC (European Brewery Convention) is a substantial network of brewing engineers and scientists from European companies and institutes led by the enthusiastic team of top-ranking, expert volunteers on its Executive Committee. In this interview with BREWING AND BEVERAGE INDUSTRY INTERNATIONAL current President Dr Stefan Lustig explains the importance of the EBC and the EBC Congress, which takes place every two years.

The EBC focuses on competitionneutral topics in the fields of raw materials, brewing technology, and science. Our activities serve to promote the exchange of knowledge among European brewing scientists and technologists and to maintain and expand this network. One increasingly important aspect is the support of management trainees via platforms at congresses an ...

BBII 02-15 16-17 New concept with a clear separation
Vorschau
NEW CONCEPT WITH A CLEAR SEPARATION InterBev Beverage in Chicago InterBev was split into two events last year, the InterBev Beverage and the InterBev Process. InterBev Beverage will take place June 9 to 11, 2015, at McCormick Place in Chicago, IL and feature approx. 100 exhibitors. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL talked to Andrea Paulinelli, Director of Trade Shows, NürnbergMesse North America, about the new trade fair concept and the coming up event. (eis) BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: NürnbergMesse North America acquired the US trade show InterBev a while ago. After a slow start in Las Vegas, you are introducing a new concept to the industry. Please describe this new concept. Andrea Paulinelli: InterBev was split into two events, InterBev Beverage and InterBev Process, making a clear separation between individual product categories,

so exhibitors can now efficiently present their offerings to closely defined target groups. The second annual ...

BBII 02-15 18-19 Keeps on growing
Vorschau
KEEPS ON GROWING ProPak Asia 2015 ProPak Asia is growing every year due to Thailand’s and the regions’ strong industry growth and potential. The trade fair will be presenting over 1,600 exhibitors from 44 countries, 16 international pavilions and industry events presented over 45,000 sqm or all 6 halls of BITEC. Justin Pau, General Manager, Bangkok Exhibition Services Ltd., gave BREWING AND BEVERAGE INDUSTRY INTERNATIONAL an interesting overview of the coming up trade fair. (eis) BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: ProPak Asia 2014 had an impressive 1,475 exhibitors from more than 43 countries. Are there any predictions yet for the 2015 exhibition as to whether these figures might be improved upon Justin Pau: ProPak Asia is growing every year, and this year we are expecting over 1,600 exhibitors from 44 countries, including 15 international pavilions from China, France, Germany, Italy, Japan, Korea, Singapore, Spain, Taiwan, the United Kingdom, and the USA. BBII: In your ...

BBII 02-15 20-23 Two concepts of wort prodution
Vorschau
TWO CONCEPTS OF WORT PRODUCTION Continental European and Anglo-Saxon brew house configurations Craft beer is now on everyone’s mind, and pale ale, porter, and stout are taking some of the market share that has traditionally been held by industrially made lagers. The development is now underway in just about every beer market in the world. Considering that most craft styles come from a completely different brewing tradition than industrial lagers, it is perhaps time to look at the brew house equipment that is best suited for making craft beers.

Example of a modern German-style brew house with (from left to right) lauter tun, mash-kettle, and whirlpool

As a broad generalization, modern lagers are an outgrowth of the German, mostly Bavarian, brewing tradition, while modern ales

Horst Dornbusch He is the founder of Cerevisia Communications, a consulting company in the international brewing (horst@ cerevisiacommunications.com), a beer book author, a r ...

BBII 02-15 24-25 A new megatrend
Vorschau
A NEW MEGATREND Cider and beverages containing fruit wine show growth Cider, aromatized cider, and beverages containing fruit wine are currently one of the most dynamic segments in the beverage industry. Even in very traditional markets like France or Germany, innovative products are being launched but the main impetus comes from the USA, where, alongside the craft breweries, craft cider houses are becoming established, in some cases dealing with some very experimental material.

The special character of cider The success factors of this product are that it combines advantages from the beer sector like its relatively low alcohol content and the refreshing effect of its carbonation, with those of the wine sector, such as the wide variety of flavors. The wide range of sensory experiences provided by fruit wines make them ideal as the basis for mixed drinks. These can range from flavors that complement the natural apple flavor of cider, such as the elderflower and mint used i ...

BBII 02-15 26-31 Top quality
Vorschau
TOP QUALITY Czech Beer Culture – historic and current The Czech beer market is a mobile one, not with regard to volume but structurally. Even market connoisseurs like Stanislav “Standa” Prochaska, who was CEO of Staropramen at the turn of 1990 as well as President of the Czech Brewers Association and is currently President of the BierConvent International, or Jan Suran, President of the Association of Czech and Moravian Mini Breweries, were able to put a figure on the number of breweries. Almost every week a new brewery opens. As in the USA, Germany, and all those other countries with a vital, creative craft beer scene, the positive changes and the revitalization of the Czech brewing industry cannot be overlooked. Enthusiasts, beer-lovers, and budding brewers, many of them women, are busying themselves in an industry that is increasingly open to both traditional and new flavors.

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he Czech beer market is dominated by four breweries or brewery groups (see ...

BBII 02-15 32-37 Future challenges new solutions
Vorschau
FUTURE CHALLENGES, NEW SOLUTIONS The international spirits industry met in Glasgow The 5 th Worldwide Spirits Conference from 8 th to 11th September 2014 attracted over 350 participants to the Glasgow Hilton. The Scottish section of the Institute of Brewing and Distilling had chosen as the motto for their latest spirits congress “Future Challenges, New Solutions.” This motto also stood for the feeling among the scientists, and not just those from the Commonwealth, on the eve of the referendum on Scotland’s separation from the United Kingdom. Despite the exciting scientific and technological presentations, this topic was prevalent in every conversation during breaks and in the evenings. cientists from independent research and training institutes in Great Britain and the USA, Brazil, China, Japan, Taiwan, Cyprus, and Germany took part, along with the research departments of global players like DIAGEO, Pernod Ricard, Chivas, Beam Suntory, Brown Forman, and Grant & Sons. Almost 30 ...

BBII 02-15 38-39 Italy re discovers beer
Vorschau
ITALY RE-DISCOVERS BEER Rimini is back on the map of big beer events In the early 1990s Rimini Fiera was a Mecca for the Italian beer community: The old fairground showcased the best in Italy’s Horeca-business – with a distinctive focus on beer. Imported beer, that was. Because until Teo Musso opened his first brewery (Baladin in Piozzo) in July 1996, Italy had no brewpubs and microbreweries. But it had a tradition of beer imports that was essential for the development of what is now one of Europe’s most vibrant beer scenes. It seems to be somewhat easier to build up modern day beer culture in a country that has no tradition in brewing (and beer consumption) than in countries with an established common perception what to expect from beer, how to drink it and in what specific environ-ment it should be served. Italy for example had virtually no beer gardens till 30 years ago – so a trade show like “Rimini Birra” (later rebranded as “Pianetta Birra”) could give the whole ...

BBII 02-15 40-41 For clarity and brightness
Vorschau
FOR CLARITY AND BRIGHTNESS PVPP innovation in beer stabilization Optimizing the production of beer by ensuring that a stable product is packaged is essential in a hugely competitive market. Stabilization is now increasingly important in the retail environment as distribution cycles last longer and exported products become more popular. Consumers have also come to expect a bright, clear beer with a smooth head. Sterile filtration of beer results in a product that is safe, unspoilt and, initially, crystal clear. he clarity of beer cannot however be ensured with sterile filtration e.g. a reversible “chill haze” can form in beer at low temperatures. A permanent haze can occur following long-term storage due to interactions between proteins and polyphenols in the beer. The proteins inducing the permanent haze are those which are particularly rich in the amino acid proline, such as gliadin in barley.

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Measurements that dose tannin into beer and record the resul ...

BBII 02-15 42-43 Scotch and water
Vorschau
SCOTCH AND WATER About the reopened Annandale Distillery in Scotland Ask where single malt Scotch whiskies come from and most people will suggest the Highlands, Speyside, or Islay. Few will think of the Lowlands, and yet the elegant, light colored, mellow whiskies from this area are highly prized by those who know their Scotch. Until recently there were only seven lowland distilleries but now a new – or rather an old – name has been added to that list: Annandale. cant effect on the taste of the whisky, so a water supply of consistent quality is vital in the long term. But the distillery also needs water to feed the boiler that produces the steam to drive the stills. And, even more importantly, further into the process, water is used to dilute the spirit – about 72 percent ABV – to 63.5 percent ABV before being filled into casks. Both applications – boiler feed and spirit reduction – need high quality water. Malcolm turned to Veolia Water Technologies for help. Distillery ...

BBII 02-15 44-47 a rapidly growing market
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A RAPIDLY GROWING MARKET Beer in China (Part one) Recent archaeological findings show that Chinese villagers were brewing beer-type alcoholic drinks as far back as 7000 B.C. on small and individual scales. Made with rice, honey, and grape and hawthorn fruits, this early beer seems to have been produced similarly to that of ancient Egypt and Mesopotamia. Ancient Chinese beer was important in ancestral worship, funeral, and other rituals of Xia, Shang, and Zhou dynasties. However, after the Han Dynasty, Chinese beer faded from prominence in favor of Huangjiu, which remained the case for the next two millennia. However, modern beer brewing was not introduced into China until the end of 19th century, when Russians established a brewery in Harbin, with another three following set up by Germans, Czechoslovaks, and Russians respectively. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL presents an overview of the mammoth and rapidly growing beer industry of China in the first series of this two ...

BBII 02-15 48 Inspiration in cans
Vorschau
INSPIRATION IN CANS New exciting facet to the UK beer market Craft beer is a trend that has recently gathered momentum in Europe and has come from the United States. The craft brewing beverage culture is led by brewers with a passion for experimenting with ingredients to produce intense flavor sensations and products with unique character. But it’s not just about the beer, the packaging is equally important. It is the face of the brand at point of sale and acts as a gateway between the manufacturer and the consumer. Moreover, an attractive and eye-catching packaging format or design can often be the key stimulus for a buying decision. arly in 2014, Fourpure Brewing Co. was the very first UK-based craft brewery to benefit from the characteristics of using a can, launching its core range in aluminum format. Beverage cans ensure the highest product quality by protecting the beer from light and oxygen. Additionally, they enable brand differentiation and deliver strong stand out on shel ...

BBII 02-15 49 Humulus lupulus
Vorschau
Humulus lupulus ... ... and other bitter truths

Forget the German New Wave, here comes the German New Hop Wave or: Relax with Monroe When you think of the German New Wave, you think of the 80s, discos, and garish clothes. Back then there was no chilling – at most relaxing. When creative brewers – and others besides – think of relaxing, they are more likely to think of Relax, the new hop variety. Relax is a variety that was originally used for tea – not beer. Relax has a very low alpha acid content (0.25 percent), a high beta acid content (13.2 percent), and a high oil content (1.25 ml / 100 g). This makes this variety very interesting to brewers. With such a high oil content, a wide diversity of aromas is to be expected. And this is confirmed by its aroma description. From cornflowers, to hay from Alpine pastures, to lemongrass and hibiscus, the raw hops promise a refreshing aroma profile. In the cold infusion, honeydew melon notes are added to the mix. This honey ...

BBII 02-15 50-52 Destined to increase
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DESTINED TO INCREASE Cider Space Expands in the American Marketplace While the phenomenal rise of craft beer in the United States has been much in the news in recent years, the fastest growing segment of the American alcoholic beverage industry these days is not a drink made from grain or grapes, but from apples: cider. ormally known as “hard cider” to distinguish it from the fresh, unfiltered apple juice of the same name commonly associated with the harvest season, these beverages have had a small following for many years among the wine cooler crowd, with fruity, sweet brands often made from apple concentrates like Hornsby’s or Wyder’s.

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But just as American craft brewers have gone back to their roots, a new wave of cider makers has embraced ciders made only from fresh-pressed juice from traditional cider apples, fermented and even barrel-aged for additional flavor.

Alan Moen He is a frequent contributor and the editor of Northwest Brewin ...

BBII 02-15 53 Horst Dornbusch reports from the USA
Vorschau
HORST DORNBUSCH REPORTS FROM THE USA

Once upon a time … A tale of a noble Anheuser-Busch brew ere’s an interesting challenge. Just place yourself into the seat of someone at Anheuser-Busch (AB) in St Louis who must decide how to respond to the decline of about nine percent in the domestic sales volume of American (Light) Lagers in the U.S., over a ten-year period. After all, making these lagers has been AB’s bread and butter for decades; and there is no easy way of replacing that source of revenue.

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The old trick of just pumping more advertising dollars into making attractive commercials with majestic teams of Clydesdales pulling drays of beer is no longer working. These ads are still beloved, but they do not motivate the drinking public to accelerate the flow of AB liquid from the nation’s taps. In fact, AB beers in general are losing more and more draft lines to craft beers, which currently hold a share of about 11 percent by volume in t ...

BBII 02-15 54-55 A gypsy brew from sugar loaf mountain
Vorschau
A GYPSY BREW FROM SUGAR LOAF MOUNTAIN “Mondial de la Bière” in Rio in 2014 Last November around 25,000 visitors came to the Brazilian “Mondial de la Bière” exhibition, which takes place every year and was previously also held in Mülhausen, Alsace, and Montréal, Canada. One of the highlights of this year’s exhibition was the appearance of at least 260 craft beer brands brewed by Brazilian brewers, and there were two big surprises there: Almost ten percent of the brands presented came from the province of Rio, although up to now craft beer has been brewed almost exclusively in Southern Brazil.

Local and regional craft beers “3Cariocas” is currently sold on tap at only three locations in the districts Leblon, Humaitá, and Tijuca but Reis and his partners are making money because they charge 10 to 13 Real (around 3.20 to 4.20 euros) for a 0.3 glass of their Indian Pale Ale – about twice as much as for a “chope” of Brazilian mass-produced beer. The ava ...

BBII 02-15 56-58 New measurement methods
Vorschau
NEW MEASUREMENT METHODS Quantification of shear forces It is generally accepted that, whenever possible, shear forces should be avoided in day-to-day brewing practice. Nowadays, plant equipment, such as pumps and stirrers, are designed in a way that the respective medium (wort, beer, yeast, etc.) is treated gently which implies that shear forces should be avoided or minimized as far as possible. For this purpose numerous strategies are already known and applied. But what is meant by low or high shear forces What is gentle treatment These terms are frequently used, not uncommonly in advertising. Approaches to measure mechanical stress in liquids have already been undergone in the past [1]. However, a real handy measurement of the actual input of shear forces into the medium has proved to be difficult up to now. ithin the scope of a research project, a new approach to measure the shear force impact objectively is being investigated at the VLB Berlin to develop a handy neutral instrume ...

BBII 02-15 59-61 End to end business
Vorschau
END TO END BUSINESS Using a beverage analytic system The internet of things (iot) have changed the way we do business across so many industries enabling critical data to be supplied in real time allowing smarter and faster decision making across the value chain. WeissBeerger Beverage Analytics™ is the latest big data company to change the game in how major breweries and soft drink manufacturers manage their end to end business. ften referred to as the google analytics of the beverage world, the company’s beverage analytics™ system has the power to cost effectively convert an estimated 20 million beer taps and 10 million soda fountain valves into smart taps/valves, enabling beverage manufacturers across the globe to improve multiple aspects of their business performance.

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An industry in desperate need for business innovation The beer and soft drink industry is mature and highly competitive. It involves fast demand for new products and is challenged by a ...

BBII 02-15 62-63 Doemens News
Vorschau
120 Years of Doemens

Doemens Water Sommelier Course 2015

Over the festive weekend of the 17 th to 19 th April, Doemens and its alumni association, the Bund der Doemensianer, celebrated their 120 th anniversary. Many guests accepted our invitation and came to share a great time with us.

Is all water the same No! Certainly not ! That’s the first thing a water sommelier will tell you. The aroma alone, the composition of the minerals and the carbonation, all make the appearance and the taste different. While preparations for the Beer Sommelier Championships in Brazil are underway, at Doemens a great deal of attention is also being paid to training experts in mineral water.

In all the stress and work involved in organizing an event like this, one hardly has time to think about what we are actually celebrating. 120 years ! At the fast pace of life today, with the half-life of some films at just a few months, it really is something special t ...

BBII 02-15 64 Beverage Innovations
Vorschau
BEVERAGE INNOVATIONS PHILLIPS DEBUTS UV CANDY BAR VODKA

MANHATTAN MOONSHINE WHISKEY

Phillips Distilling Company (Phillips) unveiled the world’s first candy bar flavored vodka, UV Candy Bar. Infused with all-natural milk chocolate, velvety caramel and peanut butter flavors, UV Candy Bar is a sippable sweet indulgence. New to shelves in 2013, UV Candy Bar is the 17th flavor in the growing UV Vodka flavor portfolio.

Manhattan Moonshine, developed by Whiskey veteran, author, and master distiller Ian Smiley in conjunction with Will Kehler, is an unaged Whiskey sourced and distilled in upstate New York.

Sales of UV Vodka’s wildly successful dessert flavored category, including UV Cake, UV Chocolate Cake, and UV Whipped, have increased 81 percent over the last

matic flavors. For its taste, he selected one single origin of honey produced in one area among Charentes woods. The Cognac, chosen for its inimitable character, comes fr ...

BBII 02-15 65 Allied industries
Vorschau
ALLIED INDUSTRIES PACKO PUMPS PRESENTS A NEW ENERGY-EFFICIENT STAINLESS STEEL CENTRIFUGAL PUMP At the Anuga Foodtec, Packo Pumps presented its new baby: pump type MCP 3/250 to 315. The new pump, the company says, complements the existing series of MCP 3 pumps, which have a high level of efficiency (according to the MEI – minimum efficiency index – EU Guideline No. 547/ 2012) low energy costs and low sound emissions and are easy to maintain.

The new pump type is made of solid stainless steel and conveys up to 1250 m3 /h at 1.8 bar pressure. It was developed for use in the beverage industry, for example for the filtration of wine and fruit juices, but also for breweries to convey mash and wort as well as for filtration.

The pump is equally suitable for dairy products and water management, where it is used in the filtration of process water and whey among other things. The pump is currently available with motors of up to 132 kW in 6- or 8-pole versions. Furth ...
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