BREWING AND BEVERAGE INDUSTRY INTERNATIONAL

WHAT DO CHILE, GUATEMALA AND SOVIET GRENADES HAVE IN COMMON Even though the Seventh Ibero-American VLB Symposium, held in Santiago de Chile this year, attracted a few attendees less than the one held in Itupeva, Brazil, last year, the organizers were still happy with the number of participants in Santiago, as well as with the economic result of the event. This is important because it would be a serious loss for the international brewing industry should the VLB in Berlin lose its incentive to stage such events. This year, more than 170 decision makers from the South American brewing industry gathered in Santiago to listen to top-caliber lectures, to talk to numerous representatives of the supply industry about the latest products, and to network at evening events. While the subject of craft beers was not an explicit theme of the event’s program, an evening stroll through the city’s gastronomic scene quickly revealed that craf ...

WORLD NEWS MEXICO

WORLD

Craft beer consumption will grow to 15 percent in Mexico

Global juice drink consumption to rise by 5 % a year

Craft beer consumption in Mexico could grow between 10 and 15 percent this year as consumers increasingly prefer this option. This market segment, which is already present in the main cities of the country, will participate in the Expo in Germany, as an example of that, a few years after arriving in Mexico, has become one of the most representative of the German country in national territory. However, craft beer consumption in the country remains low at just 150,000 liters per month, representing 0.5 percent of national consumption. It is estimated that there are over 500 domestic producers of craft beer and over a thousand brands, including those of foreign origin and it is becoming more common to see them in supermarkets. (nog)

EUROPE

New digital campaign: #BeerWisdom As part o ...

Dear friends, July 29 was a big day for us. On the one hand, the Doemens annual general assembly was held with our President, Georg Schneider, announcing that negotiations for the new school building to be erected in Gräfelfing were nearly complete and that property purchase and construction contracts would soon be signed. An important milestone has thus been reached and the assembled members and friends of Doemens were excited to hear that a brand-new home for the academy will soon be built. This extraordinary facility will easily accommodate all of our expanding programs, which have suffered in recent times from lack of adequate space. After the meeting, 370 guests attended the Doemens Academy graduation ceremony – held in Munich’s Augustiner-Keller –­to proudly witness the granting of di­ plomas and certificates to a fresh class of brewers, brewing and beverage technologists as well as master brewers of the World Brewing Academy. These accomplishments were made possible b ...

BEVERAGE TREND MONITOR

GLOBAL TRENDS AND INNOVATIONS IN THE BEVERAGE INDUSTRY The last years have been a challenge for the beverage industry, with the mature and value-driving markets of West Europe and North America seeing ups and downs in consumption of Soft and Alcoholic drinks, while the emerging markets of Asia, MENA and Africa experienced record growths in consumption. Packaged Water has been a major driver for this growth, while other categories struggled to keep up with the times, be it Carbonates or Juice, to name just two. Especially in Europe, the introduction or announcement of sugar taxes and other legal interventions, and the discussions about health implications of beverages as a consequence thereof, made the environment in the industry a bit precarious. The industry had to react to these changes; a “more of the same” approach was not feasible. The emergence of new categories, like Flavored and Enhanced Waters or Iced/RTD Coffee gave a first spark, as t ...

BEVERAGE INNOVATIONS THE RODENBACH ALEXANDER IS BACK At the demand of beer connoisseurs, Rudi Ghequire, master brewer of Brouwerij Rodenbach, released a limited amount of Rodenbach Alexander onto the American market in spring 2016. The request to brew the beer again came during one of Rudi‘s ‘tours’ of the United States, during which he gives talks on Rodenbach and Flanders red-brown ales (called ‘sour ales’ in the US). The return of Alexander was met with an extremely positive response which was not limited to the US. Many Belgian and Dutch beer lovers had their say on social media as well. The brewing team was keen to meet the demand for the beer, which is why another edition of the beer will be launched at the end of September. This time, the sale of the beer is not restricted to the US – beer fanatics will also be able to get their hands on Rodenbach Alexander in Belgium and the Netherlands.

This mixed fermentation beer consists of two thirds of beer matur ...

ALLIED INDUSTRIES ZIEMANN HOLVRIEKA OPENS NEW BRANCH IN THE USA Ziemann Holvrieka, Ludwigsburg, has been operating from three sites in North and South America: Miami (Florida) in the USA, the Columbian capital of Bogota and now also San Diego (California) in the USA.

the test bank, which is part of a complete renewal of the test lab. For the reason that every pump is tested before it is shipped to the customer, an upgrade of the test bank was favorable to increase its range. Packo is now able to produce pumps with flow rates up to 1 600 m³ / h at a maximum power of 250 kW. When the renovation is fully completed, by the end of this year, it will even be possible to manufacture pumps with a flow rate up to 2 000 m³ / h, the company says.

KEG CREDIT HIRES MARK CARPENTER Keg Credit is pleased to announce the recent hire of Mark Carpenter in its Nashville office. As Vice President of Leasing and Operations, Carpenter‘s responsibilities will include keg leasing, ...

A BRILLIANT CLOSING ACT Before the usual break, there’s time for one more BrauBeviale in Nuremberg from November 8th to 10th The BrauBeviale Nürnberg will open its doors again from November 8th to 10th before taking its regular one-year break. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL spoke to the Exhibition Director, Andrea Kalrait, about the upcoming final act of this exhibition trilogy, about expectations, exciting innovations in the support program and the right drink for a toast. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mrs Kalrait, you’ve almost finished organizing your first BrauBeviale triple. After two very successful ‘acts’ in 2014 and 2015, the final act, the so-called grand finale, will take place from November 8th to 10th before the break. Do you still suffer from stage fright Andrea Kalrait: Yes, I must admit I still get nervous. I think a healthy dose of first-night nerves is part of it when you really care about a product, or in my case an event. With r ...

BrauBeviale Trade Guide

Bestmalz, a leading German malting group, presents its comprehensive range of base, special and craft malts at the BrauBeviale

a dark caramel malt with an intensive, fullbodied character, as well as several exciting products for the baking industry. Bestmalz works with a close network of ex­ clusive dis­ tributors worldwide and exports its products to more than 80 countries world­ wide.

Ireks: Partner of breweries

www.bestmalz.com Hall 1, Booth 512

Bestmalz: Base, special and craft malts

The company is a leading manufacturer of high quality brewing malts for numerous not­ able breweries.

Iprona: Beverage compounds According to its own statement, Iprona‘s unique and exclusive beverage compounds are tailored to individual customer ideas and requirements.

2016. The company supplies breweries of all sizes, brewery restaurants and hobby brewers in Germany and aroun ...

PROVIDING PRACTICABLE SOLUTIONS BeerBev guides breweries and distilleries from feasibility to start-up Three years ago, Publishing House W. Sachon talked to Joachim Gunkel about his newly founded consulting firm BeerBev. This time, BBII talked to him about the development of his company, interesting projects BeerBev realized and strengthening its expertise. Special focus of BeerBev lies upon supporting talented students via the „Young Talents powered by BeerBev“ program, which was founded by Joachim Gunkel in cooperation with Publishing House W. Sachon. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mr Gunkel, almost three years ago, we talked about the initial phase of your newly founded technical consulting company BeerBev. What kind of development took place from then till now Joachim Gunkel: Growth – growth – growth. This is the keyword describing BeerBev’s development in the last three years. Looking back, we made significant improve­ ment in many areas – internally a ...

FIVE DAYS THE MECCA OF THE BREWING WORLD World Brewing Congress 2016 in Denver 1300 participants from 32 countries heeded the call and attended the 5th WBC – a new record – in Denver, Colorado. The downtown Sheraton Hotel in the Mile High City was densely populated with brewers and brewing researchers from August 13 to 17. Visitors would have only five days to navigate a plethora of lectures (70), posters (180), workshops and presentations covering 20 different themes.

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he goal of this year’s organizers (ASBC, MBAA, BCOJ, EBC and IBD) was to create a platform upon which the international brew­ ing community could network with one another via an ambitious, customizable program that featured 66 exhibitors, 180 eyecatching poster projects, up to three lecture sessions offered in parallel as well as multiple workshops catering to individual interests. The convention was planned on a scale so large and featured so many unique choices that even the most seas ...

Separation-Technology for the brewers around the world: Flottweg SE presented their possibilities for the solid-liquid-separation.

The impressive Colorado State Capitol Building. Headquarter of the Gouverneur and the General Assembly of Colorado.

Dr. Stefan Kreisz, Privatbrauerei Erdinger, Dr. Roland Folz, Pentair, and Wolfgang Burkart (f.t.l.), shared some interesting news.

Impressions of the WBC in Denver

Fred Scheer, Krones USA (r.), is always in a good mood – especially if he meets Wolfgang Burkart, Managing Director Publishing House Sachon.

John Brauer, EBC Executive Officer (l.) and Dr. Martin Zarnkow, Research Center Weihenstephan for Brewing and Food Quality had a lot to talk about.

Rufino Landaluce, Managing Director Landaluce S.A., Carsten Zufall, Polar brewery, Venezuela, Dr. Martina Gastl, TU Munich, and Willi Mitter, Hopsteiner (f.t.l.), seem to be satisfied with the congress.

Science m ...

THE CHANGING EUROPEAN BEER MARKET Implications surrounding the consolidation of AB InBev and SABMiller After Brexit, AB InBev‘s offer was revised and ultimately accepted by SABMiller‘s shareholders. The biggest deal of all time, worth $ 104 000 000 000 will be formally completed by the end of this month. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL spoke with Meik Forell, Managing Partner with Forell & Tebroke Consultants, about the impact for Europe‘s beer market. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mr. Forell, has this mega deal really been put to bed Meik Forell: Yes indeed! Stock­ holders did cast their final vote at the end of September, but that was just a formality. Key share­ holders had already signaled their acceptance and the opposition in Aberdeen Asset Management’s camp represented an insignificant minority. Trade Commission ap­ proval had also been filed. Leader­ ship structure in the newly formed corporation as well as the closing date w ...

“THE REAL STORY IS ABOUT BEER” Victory – an American brewery This is the story of two friends who first met in a school bus in 1973. They had a dream of founding a brewery – they built it, they expanded it, they formed a new company with another craft brewer. And they still believe that the brewing business is more about beer than about business.

Not for European brewmasters Definitely not the beer for European brewmasters (and consumers) who look for an extremely “clean” taste in pilsner style beers. But just the right product to tingle on the tongues of beer aficionados on the US east coast. Even there it is a beer that is aimed at an exclusive clientele, released only in small batches for the “Blackboard Series” of Victory Brewing in eastern Pennsylvania.

Bill and Ron both studied brewing in Germany for some time. And they still use natural hop from the German Hallertau for some of their beers.

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rettanomyces is known ...

CRAFT BEER AND INDUSTRIAL EFFICIENCY Birrificio Antoniano’s new craft-beer production plant To meet the ever-growing demand for its top quality craft beers, the Birrificio Antoniano S.r.l. Company in Padua selected the Treesse Progetti S.r.l. Company and zenon, a Copa-Data software solution, for its new automated brewery.

could make several kinds of beer using an especially flexible pro­ duction process. In this way, the business got its start on the market by brewing beers that satisfy the tastes of a vast number of beer enthusiasts.

The requirements With demand growing on the craft beer market, the management at Birrificio Antoniano realized that the time was right to increase their production capacity by auto­ mating their plant. Their goal was for their brewery to increase batch sizes from 500 liters to 2,000 liters. To achieve this, they needed a new production plant with increased capacity and more automation that would, at the same time, keep the sa ...

THE MUSIC OF BEER Stone Brewing opens up brewery in Berlin The American craft brewers of Stone Brewing built a brewery deep in the heart of Europe and Germany. With its new facility in Berlin, Stone Brewing wants to supply the European beer aficionados with hoppy craft beers. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL talked to Greg Koch, Stone Brewing Executive Chairman and co-founder, about the development of the brewery, brewing as a form of art and the correlation of beer and music. BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mr Koch, in 1996, you founded the Stone Brewery together with Steve Wagner. What exactly motivated your decision What did you want to reach with the brewery when you started 1996 Greg Koch: We started Stone Brewing out of passion. We really just started to make what we thought it was a great beer, our style. When we opened, we were around the 850th brewery in the United States. And it was at a time,

when I actually thought that we are opening t ...

WAY UP NORTH Macks Olbryggeri – the northernmost brewery on the planet Two hours by plane north of Oslo, well above the 69th parallel and north of the Arctic Circle lies Macks Olbryggeri, the northernmost industrial brewery on the planet. Just a microbrewery – Svalbard in Spitzbergen, which went on line in 2011 – lies even further to the north.

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ccording to recent reports (Beer Statistics 2015) [1], around 2.4 million hl of beer were brewed in Norway in 2014. Despite a slight drop since then, this output seems to have stabilized. Official per-capita consumption of 47 liters is relatively low compared to the rest of Europe. The beer tax is levied at a rate of 250 Euro per hl (12° P, 4.8 percent ABV) [BoE, 2], which is high compared to the European average. Beer with a max. value of 4.75 percent ABV can be sold in supermarkets, etc. until 8 p.m. (6 p.m. Saturdays), while alcoholic beverages with a higher alcohol content can only be purchased in the state ...

FOCUS ON THE BALTIC BEER MARKET 6th edition of the Latviabeerfest in Riga The 6th edition of Latviabeerfest is on the books. This annual event took place under sunny skies in Riga from May 25 to 29 and featured 200 beers from 28 participating Latvian breweries. A large number of visitors celebrated the early summer offerings of the brewers’ art in Riga’s Central Park in the midst of a lively cultural festival featuring performances as well as a variety of culinary delicacies. Around 600 hectoliters of beer were tapped by the breweries in attendance, which represented a majority of the 36 active Latvian brewing companies.

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ith its population of 700,000, Riga is the largest of the Bal­ tic cities. Together Latvia, Lithuania and Estonia are home to more than 6 million inhabitants. The Carlsberg Corporation, along with the Finnish brew consortium Olvi are the market leaders in the region. The latest Barth-Haas Market Report shows a total of 6 million hectoli ...

CONTINUING THE SUCCESS Second food & drink technology Africa in Johannesburg In 2014, the inaugural food & drink technology Africa has been described as a success. After the first edition, the fdt Africa had time to grow, and it did grow. 86 national and international exhibitors and 1550 visitors made clear, that this trade fair is of great importance for the Southern African food and beverage sector. With an exhibition space of 1,250 square meters, the food &  drink technology Africa was held from 14th to 15th September, once again at Gallagher Convention Centre, Johannesburg.

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ith the concept of organizing an event “by Africa for Africa,” food & drink technology Africa (fdt Africa) is now well established in the African trade fair calendar. It was clear to all participants that fdt Africa is the leading sector platform for food and beverage processing, packag­ ing and logistics in Southern Africa. As well as the trade fair itself, the e ...

Bigger than two years ago! Due to the success of the first fdt Africa in 2014, the second edition of the trade fair required more space. The 1250 square meters were filled with 86 national and international exhibitors.

Happy after a successful VLB Berlin MicroBrew Symposium South Africa: Jan Biering, Consulting and Product Development, Juliane Rahl, Public Relations, and Burghard Meyer, head teacher international brewing courses (f.l.t.r.). One day before the fdt Africa 2016, the MicroBrew Symposium with various lectures from malt to yeast and experiences from African craft brewers was held to give African micro brewers the opportunity to gain knowledge and to educate themselves. Plans for 2-day-workshops will be elaborated for the next edition of fdt Africa.

IMPRESSIONS OF THE FDT AFRICA

The fdt Africa 2016 was officially opened by Georg Moller, Executive Director of Business Unit Capital and Consumer Goods, ICM, MOC and Guest Events, Messe Münch ...

THE ART OF THE ROAST Craft brewing: A seminar on custom-production technology for color and roast malts Global demand for specialty malts has been driven by a sustained, upward trend in craft beer production and consumption. The malting industry is working alongside beer brewers to develop customized color and flavor imprints that influence the overall character of unique craft beer products. It‘s all about satisfying customer demand for exclusivity.

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roducing properly roasted malts requires experience with chemical reactions that enhance color and flavor. Beginners, especially, will need to be careful developing recipes as they follow established procedures when working with dark malt at high temperatures. Raw or malted grains are roasted in large drums for up to 200 minutes at temperatures reaching 230 °C. During this process, color and flavor aspects change constantly. In order to individualize the malts produced in this way, the process must feature ...

BENEFITS OF CLOSE COLLABORATION Serbian mineral water producer invests in a complete line solution To increase the capacity of its Prolom mineral water production facility, the Serbian spa resort owner and bottler Planinka is again turning to Sidel in establishing a new complete line. Maintaining the healthy properties of Prolom water was key for this customer. This is why the hygienic conditions and the high accuracy offered by the Sidel Matrix™ equipment represented a central factor in the decision making process. Also important was the mutual trust built between the two companies during their cooperation of almost ten years.

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laninka is a joint-stock company founded in 1964. It began bottling Prolom water at its bottling facility in 1990 in response to continuing local demand and the growing global trend for healthier drinks. At the time, there were only sparkling waters available in the former state of Yugoslavia, with no still waters on the domestic ma ...

A TREMENDOUS PACE Developing and Internationalizing the Beer Sommelier Course In 2003 Axel Kiesbye, owner of the Bierkulturhaus in Salzburg, and Dr. Wolfgang Stempfl, Executive Director of Doemens, conceived an idea that has over the past 13 years expanded beyond their wildest dreams: training certified beer sommeliers. To understand what motivated the development of this training course, in Germany of all places, we have to look back to the turn of the millennium. Beer was famil­ iar and popular and stood in third place behind water and coffee for consumption per capita. Consumers trusted the purity law and saw beer as one of the purest comestibles.

Beer at its lowest point In fact, everything seemed to be perfect, but appearances can be deceptive. Appreciation for beer

as a cultural asset, and the image of the beer drinker, were getting steadily worse. So it was hardly surprising that beer consumption had been dropping off for some years. How could things h ...

300 M3 PER HOUR Nongshim, South Korea, establishes advanced mineral springs – with a new well room and water house The South Korean food company Nongshim Co., Ltd. is actually known for instant noodles and snacks. But the company also has great success with its Chinese mineral springs. As a consequence, the current production plant reached its capacity limit. Nongshim has subsequently awarded a contract to supply a well room and water house to Pentair Südmo as part of a greenfield project. In its final expansion stage, this new spring is planned to pump, process and bottle 300 m3 of mineral water per hour.

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he South Korean food company Nongshim was founded in 1978 as a spin-off from Lotte Industrial Company, and has been active in the soft drinks and mineral water market since 1998. Initially Nongshim was merely the distributor of the biggest mineral water brands in Korea. Business partnerships with different com­ panies followed, including Adel­ holzene ...

DEVELOPED AND SOPHISTICATED Beverages in Malaysia As the smallest among the four major ASEAN countries’ market of Thailand, Indonesia and Vietnam, Malaysia is one of the toughest carbonated beverage markets from the producer’s point of view. The most developed economy of the region with a population of 30 million people is also one of the most health conscious in the region prompting carbonated beverage producers to offer healthier options for the discerning population.

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he Malaysian beverage mar­ ket is very developed and sophis­ ticated and is supplied by both local and multinational producers (Pepsi and Coca-Cola). The year 2015 was not a very good year for the beverage industry due to the East Coast floods in the first quarter of 2015, lower consumer sentiment post-GST and an increasing competition from the health drinks in the country.

On the distribution side, hyper­ markets and large format stores are the dominant format in urban and ...

FOR THE MICROBIAL INTEGRITY OF BEER Environmental Improvement by Tunnel Pasteurizer Replacement The primary determinant of a brewer’s success is producing and marketing beer which is attractive to the consumer and fulfills expectations of flavor, freshness, mouth feel, appearance and wholesomeness. However, there is a group of beer spoilage microorganisms which, if present, can negatively affect the beer’s taste and odor, or cause the formation of haze. These types of infections will drive consumers away from the affected beer brands in favor of other products.

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he most perceived characteristic consumers seek from the purchase of products is the microbial safety. Due to the natural preservative effects of the beer components hops, carbon dioxide (CO2) and alcohol, as well as the low pH, any pathogenic risks are low and easily mitigated by the production process. The microbial integrity of beer is therefore the most important basic quality attribute which ...

A br inter ief view …

Premix cocktails BREWING AND BEVERAGE INDUSTRY INTERNATIONAL: Mr. Schwanzer, the cocktail sector continues to grow and apart from classic drinks like Gin Tonic for example more and more new products hit the bars and even the shelves at the beverage stores. One of these new premix cocktails that are ready to drink right away is the Gin-BasilSmash or the Moscow Mule. And Iprona AG, a South Tyrolean company specializing in fruit processing and the production of beverage compounds and ingredients, has a significant share of this development. How Stefan Schwanzer: First of all: we know about the current trends and so we know, what our clients need to be able to create fresh and exciting new products. Today people often prefer having tasty drinks also at home, not only at bars and restaurants. That’s why we thought about premix cocktail syrups that only need to be filled up with alcohol (gin, rum or whiskey etc.). Shake it a couple of times and there ...

FOR THE LONG-TERM GROWTH Australian beverage producer Slades invests in a new PET line Any company is pleased to see a growth in demand for its products. In the case of Australian beverage producer Slades development was so positive that the old filling machine could no longer cope with the increase in requirements. Slades thus decided to replace its old filler, also seizing the opportunity to modernize other machines at its plant. The aim was to be well prepared for the future with a new line which would still be earning its keep after many years. The contract was awarded to KHS.

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t its headquarters in Melbourne traditional Australian beverage producer Slades bottles carbonated soft drinks and water in glass and PET. The family business owns brands such as Titan Fitness Water, Zest Fruit Soda, Mount Warrenheip and Angus O‘Neil‘s. Brothers George, Ben and William Tan now run the company with their father Michael who took Slades over in 2001. At the time t ...

“PLACE2BEER” drinktec 2017 provides process solutions for “large” and “small” brewers The brewing industry is more varied than ever before. On one side, large corporations are increasingly working to establish the beer as the global beverage. On the other side, there are creative craft brewers as well as small- and medium-sized brewers who compete with wine with their specialties not only in trade journals and feature articles, but also in shopping baskets. Each of these brewing poles requires its own unique process solutions, machine types and raw materials. drinktec 2017 will show what these are at Messe München from September 11 to 15, 2017. The presentations of exhibitors and numerous beer-specific events will make the global trade fair for the beverage and liquid food industry into the “place2beer.”

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ommon business issues of craft and global brewers constitute one of the guiding principles. The quality demanded by consumers must be produ ...

BALES OF MATERIAL Recycling of cardboard, PET and aluminum drink cans in new channel baling presses Everyone‘s talking about the branch of the largest logistics provider in the field of reusable packaging being in Budapest: Euro Pool System. This branch alone processes around 22,000 tons of materials every year. This equals more than 4 tons per hour. Figures such as this require a fast and effective method of operation. Euro Pool has decided to build a new hall which will accommodate the recycling of materials from the food & beverage industry. Two fully automatic channel baling presses will enable the volume of packaging to be drastically reduced and returned to the recycling loop in the form of bales of material. In neatly lined-up wire cage carts, cardboard, PET bottles and cans from 175 branches of a super-market chain in Hungary wait to be compressed into bales. The used packaging is carried via chain conveyors into two parallel channel baling presses and it‘s there they are ...