w w w .vlb

Brauerei 

Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners 

Forum 

International VLB Edition | 9 November 2011 | ISSN 0179-2466 

� New developments on VLB 

� News from Research & Development 

� VLB Event Schedule 2012/2013 

Published by 

Versuchs- und Lehranstalt 

für Brauerei in Berlin 

Special Edition: 

VLB International – Review 2011 

� International Training Courses – Graduates 2011 

www.brauerei-forum.de

AND COFELY BECOMES A TWO-TIME NO. 1 

Building ServiceS energy ServiceS facility ServiceS refrigeration 

OPTIMAL USE OF ENERGIES. 

Proenergy is 

noW CoFeLy 

In June 2011, we became part of 

Cofely Deutschland. Under the new 

name, we will of course continue 

to offer the same exceptional 

standard of expertise as one of 

Germany’s leading contracting 

specialists, and your contact 

person will remain the same. 

Contracting is our business. 

proenergy.de 

By joining forces with Proenergy, Cofely, Europe’s no. 1 for energy and environmental 

efficiency, will also become the no. 1 in contracting, operating more than 4,000 energy 

systems, which is more than any other company in Germany. Get to know the new 

major player in energy and technical services. 

www.cofely.de

� VLB Berlin Inside 

4 The new VLB training centre – Status update 

5 New international VLB members 

6 VLB Berlin and SENAI Rio, Brazil, announcing cooperation / 

Deniz Bilge joins VLB´s team of experts 

8 Stay tuned to VLB: New website and social network / 

VLB Alumni Meeting at the Craft Brewers Conference 2011 

9 Wolfgang Kunze 85 

� Research & Development 

10 Fermentation tests with improved EBC fermentation modules 

12 New analytical method for determination of high molecular arabinoxylan 

content in wort 

14 VLB laboratories achieved ISO/IEC17025 reaccreditation / 

Dr. Diedrich Harms, DLG´s Managing Beer Test Officer 

15 “AHA collaborative trials“ of the hop analytics work group 

16 Stable isotope dilution assay: An outstanding tool in beer analysis 

� Training & Events 

18 VLB Berlin bids farewell to its Certified Brewmasters 2011 

22 VLB International Seminars in Berlin: Training in Germany 

23 “Technology Brewing and Malting“ / “The Yeast in the Brewery – Management, 

Pure yeast cultures, Propagation” 

24 VLB Russian Brewers Course 2011 finished successfully 

27 Meet VLB´s experts at trade fairs and conferences! 

28 International VLB conventions 2011 

30 VLB institutes and departments – contacts 

32 VLB International Events 2011/2012 

Dear friends and alumni of VLB Berlin! 

Every year we publish an English edition of VLB’s monthly trade journal Brauerei 

Forum. The idea is to reach the steadily increasing group of international customers, 

members and alumni of VLB Berlin who do not speak German. 

Our international edition is focused on the activities of VLB Berlin during the year 2011 

with special relevance to its international clientele. You will find news about VLB as 

well as reports about selected topics from research and deve lopment. This volume 

also covers our international conventions and seminars. Additionally we report on 

the VLB Certi fied Brewmaster Course 2011 and our Russian Brewers Course. A list of 

contact persons as well as an event schedule for 2012 complete this issue. 

This year we would also like to 

invite you to join us on LinkedIn. 

Follow VLB’s company page or our 

group “VLB Berlin”. 

Looking forward to meeting 

you – personally or virtually! 

With best regards, 

Your team from 

the Brauerei Forum 

Olaf Hendel (Editor-in-Chief) 

Wiebke Künnemann (Editor) 

Dieter Prokein (Editor) 

� redaktion@brauerei-forum.de 

Content 

Small-scale tests of yeast properties 

can give valuable insight to optimise or 

modify the fermentation process or to 

develop new products. In this context the 

BBSA of VLB Berlin has improved an EBC 

testing method 

An analytical method for the determination 

of high molecular arabinoxylan 

was established at the Research Institute 

for Raw Materials (VLB Berlin) in order to 

monitor their content in wort and beer 

The VLB Research Institute for Special 

Analysis (FIS) offers long lasting competence 

in mass spectrometry (MS) and 

stable isotope dilution assay (SIDA). MS 

and SIDA are outstanding tools for trace 

analysis from complex matrices such as 

mash, wort and beer 

After 6 months of intensive training, 36 

successful graduates of VLB‘s Certified 

Brew master Course 2011 were bid farewell 

on Friday, 24 June. This year’s VLB Certifed 

Brewmaster Course was attended by 

students from 18 nations 

Brauerei Forum – VLB International 2011 33 

10 

12 

16 

18

VLB inside 

The new VLB training centre – Status update 

The planning of a new training facility at VLB Berlin is progressing. The new building will accommodate about 

6,000 m² floor space of facilities such as major parts of the VLB pilot plants, laboratories and seminar rooms. 

In summer 2010 the preliminary planning was submitted to the financing local authorities for approval. 

Start of construction is currently scheduled for summer 2012. 


© Gerber Architekten 

(oh) In 2009 VLB Berlin received a funding 

commitment of € 26.6 million for 

a new facility for training and education 

(see also the coverage in our International 

Editions 2009 and 2010). The 

project is financed jointly from local, 

federal and European funds. The new 

building will be located at the rear of 

the property at Seestrasse 13 and 

merge with the existing institutes and 

departments. In addition to its core 

activities in the brewing and malting 

sector the new facility will be a precondition 

to extend the VLB services 

into the fields of beverage technology 

and biotechnology. 

Preliminary planning is finished 

After spending a lot of time with the 

numerous public tenders, negotiations 

and other administrational tasks the 

actual planning was started in early 

2011. The new training centre consists 

of 6 levels. The basement will host the 

VLB pilot brewery and the pilot malting 

plant including the technical utilities. 

4 Brauerei Forum – VLB International 2011 

On the ground floor conference and seminar 

rooms and training laboratories 

are located. On the 4 upper floors further 

laboratories, seminar rooms and 

offices are planned. The basic design 

follows the idea of an open minded 

concept: The inner building will be dominated 

by a large and light atrium. A 

big glass wall makes the brewing facility 

in the basement transparent to the 

visitors. Several galleries invite face-toface 

communication. The architectural 

concept and design was realised by 

Gerber Architekten (Dortmund), planning 

of building services and laboratories 

is carried out by Planungsgruppe 

M+M AG (Hamburg) and the structural 

design by Ingenieurbüro Wetzel & von 

Seht (Berlin). The construction will be 

supervised by Peter Widell und KSV 

Krüger, Schuberth, Vandreike (Berlin). 

After lots of planning rounds the preliminary 

planning was completed in 

summer 2011 and has been submitted 

to the financing local authorities for 

approval. 

In the meantime the preliminary planning 

is under further elaboration. The 

next milestone will be the completion 

and submission of the design documentation 

in order to apply for the 

construction permit. In the context of 

the project the demolition works on 

the site of VLB started at the end of 

2010 and are still in progress. 

Completion in 2014 

Based on the current schedule, the 

start of the construction works for 

the building excavation is expected in 

summer 2012. Depending on external 

influences (e.g. winter conditions) the 

ultimate completion and commissioning 

of the facility is expected for the 

second half of 2014. 

With the new training facility VLB will 

sustainably retain its top position as 

one of the leading institutes worldwide 

for the brewing and beverage 

industries. 

Design of the new VLB training centre: View from southwest

New international VLB members 

In 2011 again two renowned breweries and some companies from the supply side have joined the VLB 

network through a membership: 

The Spanish brewery Hijos 

de Rivera (Estrella 

Galicia) is a new member 

of VLB Berlin. The company is located 

in the north-west of Spain in the city 

of A Coruña. The brewery was founded 

in 1906 and its major brand is 

Estrella Galicia, a lager beer with 5.5 

%vol alcohol. The annual production 

is about 680,000 hl and there are 260 

employees. In addition to beer, Hijos 

de Rivera also produces wine, water, 

spirits and cider. 

Photo: José Luis Olmedo Nadal (3 rd 

from right) receives the Certificate of 

VLB Membership for Hijos de Rivera 

� www. estrellagalicia.es 

Tehran Govar Brewery from 

Iran also joined the VLB in 

January 2011. The brewery 

is located 120 km northeast 

of Tehran, the capital 

of Iran. The new greenfield 

plant went into operation in 

2009 and has a capacity of about 1.5 

mio. hl per year. Since alcoholic fermentation 

is prohibited in Iran, Tehran 

Govar focuses on non-alcoholic malt 

beverages which have become very 

popular in this country. 

Photo: Mansoor Nadjafi-Asl (Middle) 

receives the Certificate of VLB Membership 

for Tehran Govar 

� www.tehrangovar.com 

Companies from the supply industry which joined VLB in 2011: 

� www. voith.com � ww.thermofisher.com 

� www. ksb.com 

� www. grundfos.com � www. isp.com � www. rundmund.de 

Brauerei Forum – VLB International 2011 

® 

Specialty Malting 

Company 

since 1879 

Bamberg - Germany 

ABBEY MALT ® 

BOHEMIAN PILSNER MALT 

FLOOR-MALTED BOHEMIAN PILSNER MALT 

PILSNER MALT VIENNA MALT 

MUNICH MALT SMOKED MALT 

PALE ALE MALT 

MELANOIDIN MALT 

ACIDULATED MALT 

CARAMEL WHEAT MALT 

CHOCOLATE SPELT MALT 

RYE MALT: 

ROASTED - CARAMELIZED 

WHEAT MALT: 

PALE - DARK - ROASTED 

Our brew and special 

malts are also available in 

certified organic quality! 

Caramelized Malt : 

CARAPILS ® , CARAHELL ® , CARAMUNICH ® , CARARYE ® , CARARED ® , 

CARAAROMA ® , CARAAMBER ® , CARAWHEAT ® , CARABOHEMIAN ® , 

CARABELGE ® , CARAFA ® and SINAMAR ® are registered trademarks 

for Weyermann ® Specialty Malting Company, Bamberg 

CARAPILS ® CARAHELL ® 

CARAMUNICH ® CARARYE ® 

CARARED ® CARAAROMA ® 

CARAAMBER ® CARAWHEAT ® 

CARABOHEMIAN ® CARABELGE ® 

CARAFA ® CARAFA ® SPEZIAL 

(roasted malt from dehusked barley, gives the beer a smooth taste without burnt flavor) 

Malt Extract: 

VLB inside 

BAVARIAN PILSNER 

BAVARIAN HEFEWEIZEN 

MUNICH AMBER VIENNA RED 

BAVARIAN DUNKEL 

BAVARIAN MAIBOCK 

BAMBERG RAUCH 

MUNICH OCTOBER BEER 

All-Natural Liquid 

Malt Color 

SINAMAR ® and 

certified organic SINAMAR ® 

...gives your beer special taste 

and color, without burnt flavor ! 

Meet Sabine and Thomas Weyermann 

at the „BRAU Beviale“ in Nuremberg, 

November 09 -11, 2011 

hall 1, booth # 403 and 405, 

and join the Weyermann ® 

Bavarian Party in Bamberg, 

November 12, 2011, 3:00 p.m. ! 

For more information contact : 

e-mail: info@weyermann.de 

www.weyermann.de 

5

VLB inside 

VLB Berlin and SENAI Rio, Brazil, 

announcing cooperation 

Partnership signed in the field of education, further training and other projects 

for the Brazilian brewing sector. 

(oh) The competence of VLB Berlin 

is enjoying increasing appreciation 

worldwide: Further confirmation is the 

new cooperation agreement with the 

renowned SENAI Food and Beverage 

Technology Center from Vassouras, Rio 

de Janeiro, Brazil. The agreement was 

signed on 29 September 2011 in Berlin 

by Maria Lucia Telles, Director of SINAI 

Rio de Janeiro, Antõnio Tavares da Silva, 

Executive Manager of the SENAI 

Food and Beverage Technology Center, 

and Dr. Josef Fontaine, Managing 

Director of VLB Berlin. 

A focus of the agreement lies in close 

cooperation in the field of education 

and training for brewers in Brazil. It 

also includes the intention of joint 

development and consulting projects 

with relevance for the brewing 

and beverage sector. 

As a first step, the well-established 

SENAI brewers’ courses will be sup- 


ported by contributions from experts 

from VLB in the future. In addition 

joint excursions to Germany are planned. 

The upcoming 3 rd VLB Iberoamerica 

American Symposium Brewing 

and Filling Technology from 18 

to 21 June 2012 in Petropolis, Rio de 

Janeiro, Brazil, will include a session 

on raw materials and malt which will 

be organised together with SENAI. 

With this long-term agreement both 

institutes, SENAI and VLB, aim to further 

deepen the good relationships 

between the two great beer nations 

Brazil and Germany. 

The SENAI-RJ Food and Beverage 

Technology Center (CTS) is located 

in Vassouras in the State of Rio de 

Janeiro, Brazil. Amongst other things, 

CTS provides training courses for 

technicians from the brewing and 

food industry in Brazil. 

Looking forward to close cooperation: Antõnio Tavares da Silva, Executive 

Manager SENAI-RJ, Maria Lucia Telles, Director SENAI-RJ, and Dr. Josef Fontaine, 

Managing Director VLB 

Photo: oh 

Deniz Bilge joins 

VLB‘s team of experts 

Since May 2011 Dr. Deniz Bilge has 

been new senior consultant at VLB‘s 

Department for Brewing and Beverage 

Science & Applications (BBSA). 

VLB Berlin has successfully expanded 

its team of experts: With Dr. Deniz Bilge 

VLB has been able to gain an experienced 

doctorate brewing engineer 

in order to strengthen its capacities. 

Deniz Bilge started his professional 

career with an apprenticeship as 

“Brewer and Maltster“ at the Beck´s 

Brewery in Bremen, Germany. After 

positions in Canada and Germany 

he started a study course in brewing 

technology at Technische Universität 

Berlin, where he obtained a degree 

in brewing engineering in 1999. In 

the following years he was a research 

assistant at the Institute for Brewing 

Science at TU Berlin under Prof. Karl 

Wackerbauer. There he also earned 

his Doctors degree. 

2005 Deniz Bilge moved to Sopura 

Chemie where he was responsible 

for the development and implementation 

of cleaning and disinfection 

concepts in the brewing industry. 

In 2008 he left Germany for Greece. 

As Technical Director of the Hellenic 

Breweries of Atalanti he was responsible 

for the management of production 

and filling including purchasing, 

maintenance and human resources. 

In 2011 he moved back to Berlin. 

At VLB Deniz Bilge contributes to the 

research, consultancy and training of 

VLB‘s Department for Brewing and 

Beverage Science & Applications 

(BBSA) with special focus on the international 

markets.

Pumps ■ Valves ■ Systems 

Visit us at Brau Beviale in Nuremberg! 

09 to 11 November 2011, hall 6, booth 221 

We set standards in industry. 

A worldwide leading manufacturer of pumps, valves and systems, we are a competent and reliable 

partner in many areas of the food and beverages industry. In the beginning of 2010, we extended 

our product range for sterile processes. Offering products for these core applications is KSB’s response 

to meeting the customers’ requirements and our guarantee to find the right solution for any 

demand. This is achieved with thorough know-how and an in-depth competence in materials to 

deliver solutions from a single source. Which is exactly what KSB is all about. www.ksb.com 


7

VLB inside 

VLB Alumni Meeting at the Craft Brewers Conference 2011 

The VLB booth at the Craft Brewers 

Conference in March 2011 in San 

Francisco, USA, again attracted a lot 

of interest. An additional highlight 

was provided by the first international 

VLB Alumni Meeting, which took 

place in the context of this event. 


Stay tuned to VLB: New website and social network 

The Internet has become one of the most important communication channels 

– also for VLB. With a web site relaunch in 2011 and a new community 

on LinkedIn VLB is well positioned within the world of new media. 

(oh) Since 1996 VLB Berlin has operated 

a web site at www.vlb-berlin. 

org. In 2011 the forth relaunch was 

completed: The new VLB page has 

the “look and feel” of an information 

portal. All current news, dates 

and information are displayed on 

the start page. In the submenus the 

user can find detailed information 

about all VLB departments, its service 

activities, the publications, training 

courses and other events. As special 

gimmick a small quiz about brewing 

specific expert know ledge is offered. 

The information on the VLB web site is 

available in German, English, Spanish 

and Russian. 

� www.vlb-berlin.org 

(oh) No doubt about it: The annual 

Craft Brewers Conference has developed 

into the biggest event for craft and 

microbrewers worldwide. With about 

4000 attendees the 2011 conference 

was again sold out. Since 2006 VLB Berlin 

has been attending this event with 

Social media networks have been growing 

very quickly and become more and 

more important – also on a professional 

level. In November 2011 VLB started to 

support an international community on 

the international network “LinkedIn”. 

Currently available is a company page 

and a group which will be managed and 

supported by several VLB experts. The 

group addresses international alumni, 

members, friends and partners of VLB. 

The language is English. 

� www.linkedin.com/company/ 

vlb-berlin 

a booth. The aim is to continuously 

extend and maintain its international 

network – also with the US craft and 

microbrewers scene. 

In addition to a lot of other conference 

activities a special highlight for the VLB 

representatives Roland Folz and Burghard 

Meyer was the 1 st International 

VLB Alumni Meeting which took place 

on Thursday, 24 March 2011, at the Hilton 

San Francisco. The intention was to 

bring together the small but constantly 

growing community of VLB alumni 

based in North America. Thanks to the 

support of Ziemann USA, the Trumer 

Brewery, the Sierra Nevada Brewing 

Co and the New Holland Brewing Co 

it was a small but enthusiastic party 

with great beers and food. VLB would 

like to address special thanks to Oliver 

Wesseloh (Ziemann USA) for his great 

support! 

All attendees agreed that this was a 

successful kick-off which needs to be 

continued. The next international VLB 

Alumni Meeting is scheduled during 

the Craft Brewers Conference 2012 in 

May 2012 in San Diego, USA. 

� www.vlb-berlin.org/alumni 

Long time no see: Participants of the 

1 st International VLB Alumni Meeting in 

March 2011 in San Francisco (USA)

Wolfgang Kunze 85 

On 7 August 2011, Wolfgang Kunze, 

former Head of the Dresdner Brewers’ 

School, manager of the VLB office in 

Dresden and author of the textbook 

“Technology Brewing and Malting“ 

celebrated his 85 th birthday. 

(oh) Wolfgang Kunze, born in 1926, 

completed an apprenticeship as ”Brewer 

and Maltster“ at the Waldschlößchen 

Brauerei in Dresden, Germany. He 

graduated in brewing science at VLB 

Berlin in 1952. He moved back to Dresden 

and became teacher and head of 

the Dresden Brewer’s School, a position 

he held for 38 years. In this position he 

introduced generations of brewers and 

maltsters in Eastern Germany to the 

art of beer brewing. After the German 

reunification he founded and ran the 

VLB office in Dresden and rendered 

great service in re-uniting the German 

brewers community in East and West. 

He conveyed his comprehensive knowledge 

and his didactic experience in 

the famous textbook ”Technology 

Brewing and Malting“. His book – in 

brewers’ circles well-known as just the 

“Kunze”– has accompanied countless 

brewers and maltsters on their way 

into and through the professional 

practice since its first edition in 1961. 

Meanwhile more than 30,000 German, 

about 13,000 English, 6000 Chinese, 

3500 Russian and 1500 Spanish copies 

have been printed. It has also been 

translated into Polish, Serbian and 

Hungarian. The English Edition – last 

updated in 2009 – is available at VLB 

Berlin and other book stores. 

Today Wolfgang Kunze lives in Radebeul 

near Dresden. He has been 

married since 1948 to his wife Christa 

and has 3 children, 8 grandchildren, 

7 great-grandchildren and a dog. 

� www.vlb-berlin.org/en/kunze 

Tradition meets Innovation 

The Barth-Haas Group is the global market leader in all products and services derived from hops. As a 

successful family-run company, we have been developing innovative hop-based products to meet brewers’ 

needs for over 100 years. We are setting new standards in hop-based applications. Our customers benefi t 

from our reliable partnership, extensive technical know-how and comprehensive service. We are the 

Barth-Haas Group and Hops are our World! 

www.barthhaasgroup.com 


VLB inside 

9

ReseaRCh & deVeLopment 

� Brewing Technology 

Fermentation tests with improved 

EBC fermentation modules 

Small-scale tests of yeast properties can give valuable insight to optimise or modify the fermentation process 

or to develop new products. During recent years the so called EBC test tubes made from glass were the method 

of choice when running tests for beer fermentation. The Department for Brewing and Beverage Science & 

Application of VLB Berlin has now introduced a further development of this method which shows significant 

advantages in terms of handling and reliability. 

Roland Folz and 

Thomas Tyrell 

in front of the 

new fermentation 

module for 

fermentation test 

according to EBC 

(oh) Testing of yeast properties on a 

small-scale is mainly performed in so 

called EBC fermentation test tubes. 

This test was published in 1977 as 

method 2.5.4 “Tubes E.B.C.” within 

the Analytica of the European Brewery 

Convention (EBC). The reactors 

are described as glass tubes with an 

internal diameter of 50 mm and a 

height of 150 cm. In order to control 

the temperature they are equipped 

with a cooling jacket. The volume of 2 

litres of fermenting substrate allows a 

head of liquid of 110 cm. Samples are 

supposed to be taken from the top of 

the fermenter at a level of 30 cm below 

the surface of the liquid. The aeration 

of wort is recommended within 

this method by inverting the tube 20 

times after filling and yeast pitching. 

In comparison to other fermentation 


methods in laboratory scale, the EBC 

tubes allow a relatively high liquid 

column with only 2 litres of volume. 

This simulates a certain sedimentation 

height and static pressure to the yeast. 

As a result this fermentation comes 

closer to a large-scale process than fermentations 

in other laboratory setups. 

This method has been used for decades 

within the brewing industry and 

works quite well but has some serious 

disadvantages. 

Due to the material properties of glass 

the tubes are quite sensitive in handling. 

Also, the maximum internal pressure 

of a glass tube is limited. The aeration 

method by “shaking” the tubes 

is neither reproducible nor controllable. 

An oxygen free processing of the 

fermented beer is almost impossible 

and the range of adjustable CO 2 con- 

Photos: oh 

centrations is very limited. Taking into 

account all of these disadvantages, 

this EBC method shows some room 

for improvement. 

Modified test tubes made from 

stainless steel 

The basic targets for the development 

of the new test tubes were to increase 

the reproducibility, to optimise the 

handling and to bring the test environment 

closer to conditions in industrial 

practice. The figure on the right shows 

the basic setup of the new fermentation 

module containing 10 test tubes. 

They are made from stainless steel 

with an inner diameter of 65 mm. This 

increases the volume from 2 l to 3,65 l. 

Each tube has 3 cooling zones and is 

equipped with 2 Varivent® connectors 

provided by GEA Brewery Systems. 

The construction offers two sampling 

points per column and allows the inline 

connection of measuring devices 

for turbidity or other parameters. A 

view into the test tube for technological 

observation of the fermentation 

process is possible by a sight glass. 

The pressure is controlled by a bunging 

device on the top of each test 

tube. The cleaning process has also 

been improved. The new installation 

is suitable for cleaning in place (CIP). 

All columns are connected in parallel 

into the same CIP loop. This assures 

an easy cleaning and sanitising of the 

1,5 m long tubes within only one hour. 

An important aspect when it comes 

to screening a large amount of yeast 

strains on their fermentation properties. 

In comparison to the conventional 

EBC test tubes, the modified tubes 

show several significant advantages. 

Improved sampling: A reproducible 

sampling can be done at two sampling 

valves at the same liquid level. The upper 

one at 30 cm below liquid level as 

described in the original EBC method. 

The fixed point avoids irregularities 

due to different handling by different 

operators. Inline measurement can be 

applied with the installed Varivent® 

connections as well. This also allows 

the validation of new measurement 

devices and other applications. 

Fermentation under pressure: The 

new tubes allow the application of 

an overpressure up to 3 bar during 

fermentation. This has several advantages. 

It improves the wort aeration 

and allows checking yeast properties 

under higher CO 2 concentrations. Another 

positive effect is that the oxygen 

intake can be reduced significantly 

when the fermented beer is filled into 

bottles for further analysis.

CIP Cleaning: Due to the stainless 

steel construction, the new test 

tubes can be easily hooked up 

to a CIP loop. This allows reliable 

cleaning and disinfection and saves 

time and cost. 

Greater diameter and stainless 

steel instead of glass: The modified 

tubes are made of stainless 

steel with an inner diameter of 

65 mm. This leads to a larger volume 

of each tube (3,65 litres). A 

typical experience with the conventional 

tubes was that in fermentations, 

where many samples 

had to be taken the liquid level 

decreased significantly in the 

course of the fermentation. As a 

result the volume of the beer was 

too low to run a complete beer 

analysis, especially including sensory 

tasting at the end of the test. 

With the extended volume of the 

new tubes this problem has been 

solved. Of course, VLB is aware 

that gaining adequate sampling 

at a volume of 3,65 l is still a problem. 

However, this approach 

demonstrates a close connection 

to VLBs strategical investment in 

cutting edge analytical devices 

during the recent years in order 

to be able to gain as many results 

as possible out of smallest 

amount of sample volume. The 

combination of a modern small 

scale fermentation set up combined 

with leading analytical developments 

can therefore serve 

as a reference in today’s fermentation 

modelling. 

Fields of application 

New selection of yeast strains 

and screening of fermentation 

properties: It has been shown 

in several publications that culture 

yeast strains are usually not 

identical clones. Consequently it 

is not uncommon to find yeast 

cells with genetic differences 

within one brewery yeast culture. 

These mixed populations are not 

necessarily negative for industrial 

brewery fermentations. But in 

some cases one genotype within 

a mixed population performs 

better than others in terms of 

fermentation speed, flocculation, 

diacetyl reduction and others. To 

find genetically different yeasts 

in a batch it is necessary to separate 

single cells. At the VLB this is 

done with a micromanipulator. 

In a second step these yeast cells 

are propagated and checked to 

see if they are identical clones or 

different in their genetic properties. 

If different yeasts are present 

they need to be tested on their 

fermentation properties and on 

their genetic stability. Our improved 

EBC test tubes are perfectly 

adapted for reliably conducting 

those types of small scale fermentations. 

Screening of fermentation 

additives: Besides a general 

screening of yeast strains, the EBC 

test tubes are suitable to check 

the optimal dosage and the effects 

of fermentation additives. 

Testing of new inline measurement 

systems for control of fermentation: 

The test tubes also 

allow the validation of analytical 

inline control devices during fermentation. 

The equivalent offline 

control sample can be taken 

on the other side of the tube. 

With this improved EBC method 

process optimisation and product 

development of fermentet 

beverages will be more efficient 

and reliable. 

Contact 

Dr.-Ing. Roland Folz 

folz@vlb-berlin.org 

Dipl.-Ing. Thomas Tyrell 

Tyrell@vlb-berlin.org 

Origin of great beers. 

Focus on green brewing 

technology. 

GEA Brewery Systems lays the focus on conser vation of 

natural resources, yield increase in the brewing process 

and significant reduction of operational expenses. 

Reduce your environmental footprint and go green 

– our equipment and processes are optimized for longterm 

sustainability and designed for your successful 

economic future. We develop innovative solutions 

considering your local conditions and your economic 

and ecological requirements. 

■ Minimized consumption of natural resources like 

water, energy and raw materials 

■ Making the brewing process as efficient and 

predictable as possible 

■ Reduced odour emissions by up to 100 % 

■ Recycling of by-products or waste products 

■ Tailored energy management 

GEA Process Engineering 

GEA Brewery Systems GmbH 

Huppmann Tuchenhagen 

Nuremberg, 9 – 11 November 

hall 7 / stand 602 

Heinrich-Huppmann-Str. 1, 97318 Kitzingen, Germany 

Tel +49 9321 303-0, Fax +49 9321 303-603 

Am Industriepark 2–10, 21514 Büchen, Germany 

Tel +49 4155 49-0, Fax +49 4155 49-2770 

info@gea-brewery.com, www.gea-brewery.com 



GEA_BS_GreenImage_92x240mm_engl_RZ.indd 1 24.10.11 11:09 

11


� Raw materials 

New analytical method for determination of 

high molecular arabinoxylan content in wort 

Henrike Vorwerk, registered food chemist, Research Institute for Raw Materials (FIR) of VLB Berlin 

In the past, successful attempts were made in cultivation and malting technologies to reduce the content of β-glucans in brewing barley and malt and thus 

prevent technological problems in the brewing process caused by these substances. Arabinoxylans occur mainly together with β-glucans in the grain and 

show very similar properties. Nonetheless they have not been included in most of these studies. An analytical method for the determination of high molecular 

arabinoxylan was established at the Research Institute for Raw Materials in order to monitor their content in wort and beer. 

Henrike Vorwerk 

Prof. Dr. Frank Rath 

Arabinoxylans as a factor contributing 

to beer viscosity and filterability 

Arabinoxylans are important non-starch 

polysaccharides in barley and represent 

a major structural constituent of cell 

walls in various tissues. While β-glucan 

enriched endosperm cell walls contain 

only small amounts of arabinoxylan 

(20 %), aleurone cell walls are built up 

mainly of arabinoxylans (70 %). The 

chemical structure of arabinoxylans 

consists of a linear backbone of β-(1,4)- 

D-xylopyranosyl residues to which 

α-L-arabinofuranosyl residues can be 

attached in O-2 and/or O-3 position. The 

distribution of the resulting structural 

elements of unsubstituted, monosubstituted 

and disubstituted xylose residues 

varies depending on the origin of the 

arabinoxylans [1]. A unique characteristic 

of arabinoxylans is the presence of 

hydroxycinnamic acids, especially ferulic 

acid, which can be linked to the O-5 

position of arabinose residues. 


Arabinoxylans are only partially soluble 

in water. Higher amounts of substituted 

xylose residues improve the 

solubility of the molecules [2]. Under 

oxidative conditions feruloyl units can 

dimerize into dehydrodiferulate esters, 

cross-linking arabinoxylan molecules 

covalently with arabinoxylans and 

other cell wall components and thereby 

contributing to the insolubility 

of arabinoxylans [1]. Due to their high 

molecular weight and cross-linking capacity, 

arabinoxylans are able to form 

viscous solutions and stabilized gels, 

thereby displaying characteristics normally 

associated with β-glucans. 

During malting, water-soluble arabinoxylan 

levels in malt increase to twice 

the amount found in barley [3]. Enzyme 

activities during mashing cause 

a further solubilization of arabinoxylan 

from malt with wort arabinoxylans representing 

10-14 % of the total barley 

malt arabinoxylan (6.4-6.9 %) [4]. Pa- 

Fig. 1: Mean values of AX content in one congress wort prepared repeatedly over 

5 consecutive days 

rameters such as kilning and mashing 

temperatures, steeping degree and 

grist coarseness influence the formation 

and extractability of water-soluble 

arabinoxylans during malting and mashing 

[5]. In the past, filtration difficulties 

in the brewing process were generally 

attributed to β-glucan contents 

in raw materials. Recently, it has been 

reported that arabinoxylans might 

have a larger effect on filterability than 

β-glucans [6]. Evidence was found that 

arabinoxylans may influence wort and 

beer viscosity to a higher extent than 

known for β-glucans [7]. Furthermore 

the impact of arabinoxylans on extract 

yield, haze formation and foam stability 

is discussed. Considering that those 

effects can be attributed mostly to high 

molecular, water-soluble fractions of 

arabinoxylans, further studies should 

concentrate on these substances. 

High molecular arabinoxylans 

At the FIR an analytical method for the 

measurement of high molecular arabinoxylans 

from wort and beer was established 

as an adaptation of a method 

previously published by Obrecht [8]. 

High molecular arabinoxylans are 

precipitated from wort by addition of 

alcohol. The precipitate is hydrolysed 

with sulphuric acid to break down the 

polysaccharides into their single sugar 

residues. After a neutralisation step 

with calcium carbonate, the supernatant 

is lyophilized, reconstituted in an 

eluent mixture and the xylose concentration 

measured by high performance 

liquid chromatography (HPLC) with 

refractive index detection (RID). The 

high molecular arabinoxylan content is 

calculated from the determined xylose 

concentration, assuming that barley 

malt arabinoxylan contains 56.3 % xylose 

[9]. The arabinose concentration in 

the lyophilisate is not considered in the

Fig. 2: AX concentration in congress worts of malts from different barley varieties 

(4 locations, 2 malting variants) (n = 8) 

calculation as varying amounts of arabinose 

can result from arabinogalactans. 

For validation purposes aliquots 

of one congress wort were prepared 10 

times during one day and several times 

per day for 5 consecutive days. The 

intraday measurements had a mean 

value of 307 mg/L with a relative standard 

deviation (RSD) of 4.9 %. For the 

interday measurements a mean of the 

daily mean values of 306 mg/L with a 

RSD of 1.4 % was calculated, showing 

a good repeatability of the sample preparation 

(Fig. 1). 

First Results 

6 spring barley varieties, cultivated at 

various locations in Germany, were 

malted under varying conditions and 

the concentration of high molecular 

arabinoxylans in the congress worts of 

these malts was measured. The calculated 

mean values for 4 locations and 

2 malting variants ranged from 183– 

308 mg/L, showing a distinct variation 

of the determined arabinoxylan levels 

(Fig. 2). High molecular arabinoxylan 

concentrations measured in congress 

worts of commercial barley malts were 

in a range from 206–371 mg/L. Comparing 

the determined arabinoxylan contents 

in the congress worts with their 

β-glucan content, it appears difficult 

to find a correlation between these 

compounds, seeing as worts with similar 

amounts of arabinoxylans contain 

strongly varying amounts of β-glucan 

(Fig. 3). But there seems to be a slight 

trend of increasing arabinoxylan concentrations 

with decreasing β-glucan 

concentrations. A reason for this effect 

could be an improved extractability of 

high molecular arabinoxylans caused 

by a stronger degradation of β-glucans 

in the cell wall material during malting. 

Taking these results into account 

it should be considered whether a 

strong degradation of β-glucans is 

useful to the brewing process if this 

results in larger amounts of high molecular 

arabinoxylan being released into 

the worts with the capacity to form 

viscous solutions and gels. 

Literature 

[1] Izydorczyk MS, Dexter JE (2008): 

Barley β-glucans and arabinoxylans: 

Molecular structure, physicochemical 

properties, and uses in food 

products – A Review, Food Research 

International, 41, 850–868 

[2] Viëtor RJ, Voragen AGJ, Angelino 

SAGF (1993): Composition of nonstarch 

polysaccharides in wort and 

spent grain from brewing trials with 

malt from a good malting quality 

barley and a feed barley, Journal of 

the Institute of Brewing, 99, 243–248 

[3] Dervilly G, Leclercq C, Zimmermann 

D, Roue C, Thibault JF, Saulnier L 

(2002): Isolation and characterization 

of high molar mass water-soluble 

arabinoxylans from barley and 

barley malt, Carbohydrate Polymers, 

47, 143–149 

[4] Debyser W, Derdelinckx G, Delcour 

JA (1997): Arabinoxylan and arabinoxylan 

hydrolysing activities in barley 

malts and worts derived from them, 

Journal of Cereal Science, 26, 67–74 

[5] Krahl M, Müller S, Back W, Kreisz S 

(2008): Arabinoxylan (Pentosan) in 

der Malz- und Bierbereitung, Brauwelt, 

10, 248–252 

[6] Sadosky P, Schwarz PB, Horsley 

RD (2002): Effect of arabinoxylans, 

β-glucans, and dextrins on the viscosity 

and membrane filterability 

of a beer model solution, Journal 

of the American Society of Brewing 

Chemists, 60(4), 153–162 

[7] Li Y, Lu J, Gu G, Shi Z, Mao Z (2005): 

Studies on water-extractable arabinoxylans 

during malting and brewing, 

Food Chemistry, 93, 33–38 

[8] Obrecht J (2009): A straightforward 

method for the determination of 

viscosity-inducing arabinoxylans in 

wort and beer, Poster Session EBC 

Congress Hamburg 

[9] Izydorczyk MS, MacGregor AW 

(2003): Identification of biochemical 

and functional properties of 

β-glucans and arabinoxylans in barley 

and malt that cause processing 

problems during malting and brewing,http://www.gov.mb.ca/agriculture/research/ardi/projects/98–187. 

html 

Contact 

Henrike Vorwerk 

vorwerk@vlb-berlin.org 

Prof. Dr. Frank Rath 

rath@vlb-berlin.org 



Fig. 3: 

Arabinoxylan 

and β-glucan 

concentration in 

congress worts of 

commercial malts 

13


� Analytical Services 

VLB laboratories achieved ISO/IEC17025 reaccreditation 

VLB Berlin has achieved the reaccreditation by the Deutsche Akkreditierungsstelle (DAkkS). The laboratories are now again accredited for a period of five years 

according to DIN EN ISO/IEC 17025. Compliance to international standards is essential for a professional analytical laboratory. 

Die Akkreditierung gilt für die in der 

Urkunde aufgeführtern Verfahren 

(WiK) VLB Berlin has renewed its accreditation 

according to DIN EN ISO/IEC 

17025. “New this year is the acceptance 

of VLB’s Central Laboratory as a conformity 

assessment body for consumer 

health protection including food safety”, 

says VLB’s Quality Management 

Representative Katharina Baron. This 

is an important precondition for the 

approval of Dr. Diedrich Harms (Head 

of Central Laboratory) as a private qualified 

expert for the testing of official 

samples according 

to § 3 Cross 

Checking Regulation. 

As a result, 

VLB is now able 

to analyse official 

samples taken by 

the food inspection 

authorities. 

Also new this 

(WiK) In close cooperation with 

DLG Dr. Harms together with 

VLB staff developed solutions 

for the future of the beverage 

sector. The DLG tests are very 

strict, but popular, because a DLG medal 

on the bottle label is still a unique 

selling proposition at the point of sale. 

Beer test 

In the beer test 2011, were 651 samples 

and given scores based on chemical 

technical and microbiological analyses 

and sensory evaluation. 

The beer was sent in from Austria, Germany, 

Italy, Namibia, Sweden, Switzerland, 

Tansania and the USA. In order to 

take part in the international DLG quality 

test for beer, the beers must have 

been brewed in accordance with the 

German Purity Law of 1516. Ten sensory 

experts examine two different-aged 


year is the external monitoring by the 

DAkkS GmbH. DAkkS (Deutsche Akkreditierungsstelle) 

is the national accreditation 

body of the Federal Republic 

of Germany. It is legally mandated to 

carry out accreditations of conformity 

assessment bodies. DAkkS was founded 

in 2010 based on EU Regulation 

765/2008 and its accreditations are 

within the scope of the multilateral 

agreements of the European Cooperation 

for Accreditation and the ILAC and 

IAF international accreditation organisations. 

Since 1 January 2010, DAkkS 

has taken on the role as the national accreditation 

body of Germany. DAkkS is 

entrusted by the Federal Government 

with its public authority tasks and is 

subject to the German administrative 

law and operates on a non-profit basis. 

The mutual recognition of accreditations 

among the member countries 

Dr. Diedrich Harms, DLG’s Authorised Beer Test Officer 

Dr. Diedrich Harms, head of VLB’s Central Laboratory, became Authorised Test Officer (Prüfbevollmächtigter) for DLG (Deutsche Landwirtschafts-Gesellschaft 

– German Agricultural Society). He is responsible for all tests which are performed in the beverage sector, from beer to fruit beverages and soft drinks. He is 

also a member of all DLG beverage commissions. 

Dr. Diedrich Harms 

harms@vlb-berlin.org 

samples of each beer. There 

must not be any significant 

deviation between the fresh 

sample and the older sample. 

The beer has also to prove its 

flavour stability during storage. 

Spirits, fruit beverages and water 

DLG‘s international quality test for distilled 

spirits, headed by Dr. Rolf Hardt 

(VLB Central Laboratory), in 2011 

checked and awarded scores to 563 

samples from 7 countries such as Austria, 

Germany, Greece, Italy, Lithuania, 

Luxemburg and even from Mongolia. 

The DLG tests fruit beverages and covers 

fruit juices, nectars and fruit juice 

beverages. Even soft drinks such as 

caffeinated, functional and innovative 

drinks are tested. The water test, headed 

by Dr. Alfons Ahrens (Head of VLB‘s 

Research Institute for Water and Waste- 

ensures the acceptance of conformity 

assessments in Europe and all over the 

world. 

The reaccreditation audit also included 

an evaluation of the QM system 

and technical audits of the analytical 

laboratories of VLB. Within the fiveyear 

validity of the reaccreditation, two 

supervising audits will be conducted. 

� www.vlb-berlin.org/en/services 

water), checks natural mineral, spring 

and table waters. All beverage tests 

are divided into a sensory and an analytical 

part. Depending on the scores 

achieved, the products are awarded 

DLG Medals in Bronze, Silver or Gold.

� Analytical Services 

“AHA Collaborative Trials” 

of the hop analytics work group 

For the 116 th time the hop analytics 

work group (Arbeitsgruppe 

Hopfenanalytik; AHA) met on 7 th 

and 8 th of July 2011 at the invitation 

of VLB Berlin’s in the guesthouse 

„Zur Linde“ in Krauschwitz, 

Germany. 

The AHA was founded in 1972 

and works on developing methods 

for the analysis of 

bitter substances in hops. 

Bitter substances represent 

the most important 

ingredient of hops and 

hop products. Over the 

past decades several 

other substance groups 

came into focus, e.g. hop 

oils, polyphenols or most 

recently pesticides. The work of 

the AHA is closely related to the 

activities of the analytical committee 

of the EBC. The implementation 

of International Calibration 

Extracts (ICE) for HPLC analysis 

of hop bitter substances (α- and 

β-acids) was forwarded by the 

AHA and the stability of the ICE 

is controlled on a regular basis. 

Furthermore, the AHA provides 

the opportunity to take part in 

collaborative trials. Several laboratories 

from the hop and beer 

industry already make use of 

the collaborative trials provided. 

These collaborative trials include 

analyses of bitter substances in 

different hop products (pellets 

and extract, downstream products, 

pre-isomerised pellets and 

extracts) or in beer according 

to the respective 

methods recommended 

in Analytica-EBC. A statistical 

evaluation of all results 

(including z-scores 

for every laboratory) is 

part of the ser vice (fig. 1). 

More than 30 laboratories 

in Europe, the US and 

Asia are already using the services 

provided to validate their 

analytical results. Participation is 

possible twice a year. Each round 

the participation fee is 180 €. For 

more detailed information please 

refer to Ruslan Hofmann. 

Contact 

VLB Berlin, Ruslan Hofmann 

hofmann@vlb-berlin.org 

Fig. 1: Example for the statistical evaluation of bitter units in a Pilsener 

beer sample. The outlier are not included in statistics. The outliers were 

detected from lab. 16 ( Cochran-Test) and lab. 13 (Grubbs-Test). 

mean 36,05 s r 0,048 CVS r 0,13 S R 0,760 CVS R 2,11 

S L 0,759 r 95 * 0,14 R 95 ** 2,13 n R 11 r 95 ** 0,15 

R 95 ** 2,40 *S r,R • 2,8 ** S r,R • F, F = f(n) 

Dicolube 

Sustain 

Sustainable Semi Dry 

Track Treatment 

Solutions 

� Line E� ciency 

� Conveyor Hygiene 

� Reduced Dilution Water Usage 

� Reduced E� uent Discharge Volumes 

� Reduced Water and E� uent Costs 

� Semi Dry Track Treatment 

Nürnberg, 09.-11.11.2011 

Please contact us in hall 4/231 

Diversey Deutschland GmbH & Co. oHG 

Mallaustraße 50-56 · 68219 Mannheim 0621-8757 0 

www.diversey.com


� Anaytical Services 

Stable isotope dilution assay: 

An outstanding tool in beer analysis 

Prof. Dr. Leif-Alexander Garbe and Dipl.-Ing. Nils Rettberg, VLB Research Institute for Special Analysis (also TU Chair of Bioanalytics) 

The VLB Research Institute for Special Analysis (FIS) offers long lasting competence in mass spectrometry (MS) and stable isotope dilution assay (SIDA). MS and 

SIDA are outstanding tools for trace analysis from complex matrices such as mash, wort and beer. 

Prof. Dr. 

Leif-Alexander Garbe 

garbe@vlb-berlin.org 

Dipl.-Ing. Nils Rettberg 

n.rettberg@vlb-berlin. 

org 

Todays brewing technology and research 

relies on accurate data derived 

from analysis of raw materials, intermediate 

products and the packed beer 

itself. Fundamental parameters such as 

hop bitter acids or fermentation byproducts 

are frequently monitored by 

means of basic liquid chromatographic 

(LC) and gas chromatographic (GC) 

techniques. GC and LC setups are widely 

established and automated. In 

routine applications both create large 

data sets without an operator needed. 

In addition to fundamental beer parameters 

numerous trace concentrated 

substances are highly relevant. Volatile 

(off) flavour compounds, (hydroxy) fatty 

acids, hop oils or product contaminants 

are usually present in (sub) ppb 

(µg/L) levels. Their identification and 

quantification is often crucial. Low target 

concentrations require extensive 

sample preparation procedures, stable 

isotope standards and sensitive mass 

spectrometry. 

Disadvantages of conventional 

internal standard assays in trace 

analyses 

A precise and reliable analysis of trace 

substances from complex matrices is 

a challenging discipline in beer analysis. 

In brewing sugars, proteins, polyphenols, 

alcohols and organic acids 

frequently mask low concentrated target 

substances. Matrix effects interfere 

or even preclude definite target identification 

and precise quantification. In 

addition to an efficient instrumental 

setup, appropriate and reproducible 

techniques of sample preparation and 

target isolation are required. Analyte 

loss throughout sample preparation 

needs to be followed, therefore reliable 

standards have to be chosen. Many 

analytical problems can be solved by 

internal standards, however the accuracy 

of those methods is very much 

dependent on the structure of the in- 


ternal standard. In general analyte and 

standard should be as near identical 

as possible. Structural differences can 

cause severe differences in their chemical 

and physical properties. Equilibration 

of standard and matrix may 

not be reached and enrichment during 

sample preparation may be disproportionate. 

Also matrix effects can cause 

discrimination or enhancement of one 

or the other. That means substance 

quantification might be incorrect or 

at least imprecise. In addition many 

target substances are labile, reactive 

or volatile during analysis and quantification 

does not properly reflect reality. 

In case structurally different internal 

standards are combined with extensive 

sample preparation procedures, 

systematic errors cannot be excluded. 

The advantages of SIDA and MS in 

precise substance quantification 

Today chromatographic systems are 

increasingly coupled to mass spectro- 

Fig. 1: The autosampler of GC-MS operates day and night 

metry (MS). Compared to basic GC and 

LC detectors (e.g. flame ionization and 

UV-detectors) MS enables substance 

characterisation and identification. If 

employed properly, MS is a very powerful 

tool. In the mass spectrometer 

ions are generated by electron impact, 

chemical or electrospray ionization. 

In connection to chromatographic 

separation the occurrence and rate of 

characteristic ions can be assigned to 

chemical structures and compound 

identity can be proven. In MS marginal 

mass to charge differences of ions are 

measured and nearly identical molecules 

with similar GC or LC retention 

times can be distinguished. This fact 

offers the possibility of a special case of 

an internal standard assay: Stable isotope 

dilution assay (SIDA). SIDA is comprehensive 

and very reliable technique 

of (trace) substance quantification. It 

is an internal standard assay in which 

stable isotope labeled substances are 

used as internal standards. In SIDA the

internal standard is an isotopologue 

of the target compound. Isotopologues 

are molecules that differ only 

in their isotopic composition. Simply, 

the isotopologue of a chemical species 

has at least one atom with a different 

number of neutrons than the parent. 

Figure 2 shows two isotopologues of 

Linalool. Whereas substance a) contributes 

to hoppy beer flavour, substance 

b) is a chemically synthesized 

stable isotope labeled standard. Analyte 

and isotope standard are as near 

identical as possible and can be solely 

distinguished by MS. The highly similar 

physical and chemical properties of 

analyte and isotope standard assure 

equal behavior during extraction 

and chromatography. In either case 

the loss of isotope standard exactly 

equals the loss of analyte and vice versa. 

The lower the target concentration, 

the higher its volatility and reactivity, 

the more essential the use of stable 

isotope labeled internal standards. If 

spiking with standard is carried out 

precisely, SIDA excludes any systematic 

errors. With respect to the limit of 

detection and quantification SIDA is 

not directly dependent on sample volume. 

Therefore SIDA perfectly suits 

miniaturized analytical setups such as 

Ultra-HPLC-MS applications. In general 

all systematic errors that usually arise 

from external and internal calibration 

vanish when using SIDA. 

Why is SIDA not widely used? 

The fact SIDA is not widely used in 

quality assurance labs and research 

institutes is connected to its two major 

perquisites: Firstly SIDA requires 

GC-MS or LC-MS setups combined 

with MS-skilled staff, secondly stable 

isotope labeled standards are needed. 

Whereas prices for simple mass 

spectrometers are constantly decreasing, 

the appropriate application of 

MS techniques is not trivial at all. The 

availability of stable isotope labeled 

standards is the major disadvantage 

of SIDA. Only very limited substances 

are commercially available. In most 

cases isotope standards have to be 

chemically synthesized, however this 

is often anything but easy. A major prejudice 

obverse SIDA is its high price. 

Doubtless prices for labeled standards 

or precursors seem to be high on first 

view, but have to be judged with care. 

SIDA is mainly applied in trace analysis, 

that means commonly only a few ng 

or µg standard are needed per sample. 

In case 5 µg standard are needed 

per sample, almost 5,000 runs can be 

performed from 250 mg. Assuming 

250 mg labeled standard cost € 500, 

the costs for isotope standards add up 

to € 0.1 per sample. This investment 

appears to be insignificant compared 

to costs for solvents and manpower. 

Conclusion 

The routine analysis in brewery quality 

assurance labs and research institutes 

is often based on chromatographic 

methods. Routine protocols, e.g. the 

quantification of higher alcohols or 

hop bitter acids, may be sufficiently 

VLB-LaboTech GmbH 

carried out with basic GC and LC equipment 

and conventional internal or 

external standards. When it comes to 

trace analysis of e.g. hop oils or staling 

carbonyls GC-MS or LC-MS methods 

coupled to SIDA are needed. In trace 

analysis, where sample preparation is 

usually extensive, stable isotope standards 

significantly support a precise 

analysis. GC-MS and LC-MS techniques 

help to assure compound identity and 

enable a precise quantification even 

if target concentration is low. Doubtless 

the major challenge in SIDA is the 

synthesis of stable isotope standards. 

In this field the VLB Research Institute 

for Special Analysis (FIS), and especially 

Prof. L.-A. Garbe, offers long lasting 

competence. When it comes to mass 

spectrometry and SIDA he kindly offers 

his support. Do not hesitate to ask for 

on demand stable isotope standard 

synthesis, sophisticated support in 

terms of MS, SIDA and trace analysis 

in brewing. 

� Laboratory tools and 

equipment for the 

laboratory in breweries, 

malthouses, beverage 

industry and distillers 

� Microbiology equipment 

� Distilling apparatus 

� Sensoric glasses 

www.vlb-berlin.org/service 



Fig. 2: 

Analyte a) and 

stable isotope 

standard b) are as 

near identical as 

possible and can 

be solely distinguished 

by MS 

Analytical services 

� Water / waste water 

� Barley, malt, hops 

� Wort, beer 

� Microbiology 

� Special analytics 

e.g. off flavours, 

residues, toxines 

� Testing of packaging 

� Testing of gas 

permeation 

through plastic bottles 

17

tRaining & eVents 

� International Training 

VLB Berlin bids farewell to its 

Certified Brewmasters 2011 

After 6 months of intensive training, 36 successful graduates of VLB‘s Certified Brew master Course 2011 were 

bid farewell on Friday, 24 June. This year’s VLB Certifed Brewmaster Course was attended by students from 18 

nations – once more evidence of the clear international focus of this training course. 

(oh) Again a Certified Brewmaster 

Course has been completed in Berlin. 

Due to the strong demand, in 2011 it 

was necessary once again to conduct 

the course in two parallel classes. 37 

of the initially 38 participants who 

arrived in January in a wintry Berlin, 

completed the course successfully. The 

high number of participants from the 

Ibero-American area this year was noticeable. 

Awarded as best VLB Certified 

Brew master 2011 was Martin Alejandro 

Bernabeu from Cervecería y Maltería 

Quilmes in Zárate, Argentina. “Silver“ 

went to André Gonzalez Hercoli, Am- 

Bev, Brazil followed in 3 rd place by Ingrid 

Vico, Mahou San Miguel, Spain, 

who was also the best female brewmaster 

this year. 

The course was attended by participants 

from Argentina, Austria, Belgium, 

Brazil, Chile, Germany, Guatemala, 

Italy, Japan, Korea, Mexico, Panama, 

Spain, Turkey, Uganda, Ukraine and 

the USA. 


From raw materials to quality 

assurance 

The six month course addresses persons 

who desire a professional qualification 

in brewing technology, either 

to enter the brewing industry or 

to advance within it. Split into three 

modules, the Certified Brewmaster 

Course covers practice-oriented and 

up-to-date knowledge in all brewingrelevant 

fields, from raw materials to 

quality control. Hands-on work in the 

labs in the fields of chemical technical 

analyses and microbiology increased 

the value of theoretical knowledge. 

During a week’s practical work in VLB’s 

pilot brewery, microbiological sample 

taking and work in the hop garden was 

performed.The course was supplemented 

by guest presentations from 

the supply industry, exercises in process 

control and classes in economics 

and logistics. Lectures on managing 

a pub brewery and dispensing techniques 

completed the course. The 

participants soon recognised that 

their stay in Berlin was not an extended 

holiday. Periodical tests and the 

extensive closing examinations made 

continual studies necessary. All graduates 

received a certificate at the end 

of the course. Those who had three or 

more months of work experience in 

a brewery also received the diploma 

“Certified Brewmaster VLB”. Because 

of their good practical experience in 

breweries, most graduates in 2011 received 

this diploma directly. 

Brewing and Engineering 

Conference and excursion 

Participation in VLB’s International Brewing 

and Engineering Conference in 

March 2011 in Bonn-Bad Godesberg 

(North Rhine-Westphalia), offered interesting 

presentations and technical 

visits. The final four-day excursion after 

the examinations included visits to renowned 

breweries, malt houses, hop 

processors, plant and label manufacturers 

throughout Germany. 

Farewell 

Before distributing the certificates, Dr. 

Josef Fontaine looked back on the past 

six months: “It was a great pleasure 

to have you here at VLB Berlin”, he 

stressed. “Please use the knowledge 

and competence you acquired which 

will be useful for prospective career 

moves! And please keep in touch with 

us, with the VLB Berlin!” 

A video from the farewell party is available 

at youtu.be/ZS-c3e-kXBM 

The next VLB Certified Brewmaster 

Course takes place in Berlin 9 January 

to 22 June 2012 and is fully booked 

Photos: oh

1. 

Martín Alejandro Bernabeu 

(Argentina) 

Juan Altamirano 

(Argentina) 

Alejandro Castillo Close 

(Guatemala) 

Soner Erduran 

(Turkey) 

Jason Barcelon 

(USA) 

Mireia Cisternas 

(Spain) 

Koen Feyen 

(Belgium) 

2. 

André Gonzalez Hercoli 

(Brazil) 

Pedro Bevilaqua 

(Brazil) 

Jack Colt 

(USA) 

Luciano Fonseca 

(Brazil) 

3.. 

Ingrid Vico Diaz 

(Spain) 



André Buitoni 

(Brazil) 

Fernando Ventura 

Engelberg (Brazil) 

Alessandro Gorbi 

(Italy) 

19


Marco Filomeno Hundt 

(Deutschland) 

Matthew Manthe 

(USA) 

Enrique Alonso Montoya 

(Spain) 

Pedro Joaquin Icaza 

(Panama) 

Jace Marti 

(USA) 

José C.M. Neto 

(Brazil) 


Buyong Moon Kim 

(Korea) 

Pedro Henrique Buhatem 

Matos (Brazil) 

Juan Antonio de Oliveira 

Lopez (Chile) 

VLB Certified Brewmaster Course 2012 and 2013 

Once a year the VLB Berlin offers a 6-month full time course in Berlin. The course conveys all the 

knowledge necessary for the technical management of a brewery. In addition the participants attend 

VLB‘s International Brewing and Engineering Convention and join an excursion with technical visits to 

modern breweries, malt houses and companies of the allied industry. All lectures are given in English. 

Course 2012 is fully booked – enrolment has started for 2013 

The ”Certified Brewmaster Course 2013“ takes place from 14 January to 28 June 2013 at VLB Berlin 

Contact: VLB Berlin Ms. Heike Flohr, phone +49 30 450 80-267, fax +4930 450 80-187 

� brewmaster@vlb-berlin.org � www.vlb-berlin.org/training 

Tetsuya Koyama 

(Japan) 

Veronica Menzel 

(Brazil) 

Mayuko Onimura 

(Japan)

Jung Hun Park 

(Korea) 

Josef Sigl 

(Austria) 

Luis Suarez Blanco 

(Spain) 

Iliana Yanez Tirado 

(Mexico) 

Eric Jerome Ponce 

(USA) 

Issah Ssegawa 

(Uganda) 

Ryan Wibby 

(USA) 

Ievgen Zablotskyi 

(Ukraine) 

Moose Sanders 

(USA) 

Versuchs- und Lehranstalt für 

Brauerei in Berlin (VLB) 

VLB Certified 

Brewmaster 

Course 2013 



Comprehensive training course 

for prospective brewing professionals 

14 January to 28 June 2013 

Berlin – Germany 

www.vlb-berlin.org/brewmaster 

brewmaster@vlb-berlin.org 

David Santamaria 

(Spain) 

21


� International Training 

VLB courses in Germany 

In addition to the popular Certified Brewmaster Course and the Russian Brewers Course, 

VLB also offers a number of compact international seminars for the brewing sector. 

“Craft Brewing in Practice” addresses pub and microbrewers, while “Brewing Technology 

Remastered” is directed towards professionals from the brewing industry. “Brewing 

in a Nutshell”, a new seminar, was successfully launched in 2011. All lectures of these 

international courses are given in English. 

www.vlb-berlin.org/training 

Craft Brewing in Practice 

“Craft Brewing in Practice” is a ten-day 

training course, providing up-to-date 

knowledge in the field of pub and micro 

brewing. It addresses persons who 

have a professional interest in pub brewing. 

It covers the basics of beer brewing 

in theory and practice. The lectures 

cover topics such as raw materials, the 

brewing process, fermentation, as well 

as economic and legal aspects for starting 

a pub brewery. 

In addition, one day of practical work in 

a Berlin pub brewery is on the agenda. 

Starting with practical brewing on the 

first day, the participants will accompany 

their own brew to the final product 

in practical quality control. 

Next course: 17 to 28 September 2012 

Bespoke training courses 

For the 1 st time VLB has realised in September/October 

2011 a comprehensive 

brewmaster education programme 

individually tailored for the Carlsberg 


Group. Designed on the basis of the 

successful VLB Certified Brewmaster 

programme, this bespoke course is split 

into three modules with a duration of 

2 months each. After 3 years and successful 

completion of all modules, the 

participants will graduate as VLB Certified 

Brewmaster. The basic intention of 

Carlsberg was to provide world-class 

training to selected staff but without 

them having to be abroad for half a year 

non-stop. With this modularised system 

Carlsberg staff will now stay in Germany 

for only 2 months a year. The 1 st module 

was realised with 18 participants from 

Carlsberg Breweries in China, Cambodia, 

Malaysia, Nepal, India, Malawi, Vietnam, 

Laos and Germany (Fig. 2;3). “We 

are very proud that a famous brewing 

company like Carlsberg has chosen our 

institute for this long-term cooperation 

in the field of education. It’s great motivation 

also for our staff”, comments VLB 

Managing Director Dr. Josef Fontaine 

on the new agreement. 

2 

Craft Brewing in Practice 2011: Participants and lecturers 

“Brewing in a Nutshell” 

“Brewing in a Nutshell” is a 2-day residential 

course providing the basics 

of beer brewing. It covers the general 

principles of the brewing and malting 

processes, the raw materials and filling 

and packaging in theory. A professional 

beer tasting completes the programme. 

The course is aimed at people 

who do not have specific brewing 

training, but who nevertheless have 

to deal professionally with beer. They 

can include employees from sales, 

marketing, administration, purchasing 

from breweries, maltings, the supply 

industry or from associations, who 

need to have a general insight into the 

”secrets“ of beer brewing. We are careful 

to point out that this course is not 

addressed at home or pub brewers! 

Next courses: 25 to 26 November 2011 

23 to 24 November 2012 

“Brewing in a Nutshell“ is also available 

as an online course. 

1 

3

� Literature 

“Technology Brewing and Malting” by Wolfgang Kunze 

The book – in brewers’ circles 

well-known as just the “Kunze”– 

has accompanied countless brewers 

and maltsters on their way 

into and through the professional 

practice since its first edition 

in 1961. Meanwhile more than 

30,000 German, about 13,000 

English, 6000 Chinese, 3500 Russian 

and 1500 Spanish copies 

have been printed. It has also 

been translated into Polish, Serbian 

and Hungarian. The English 

Edition was last updated in 2009. 

� Raw materials: Barley, hops, 

water, yeast, adjuncts 

� Malt production 

� Wort production 

� Beer production: Fermention, 

maturation, filtration, stabilisation 

� Filling the beer: One-way/ 

returnable glass bottles, PET, 

cans, kegs 

� Cleaning and disinfection 

� Finished beer: Ingredients, 

beer types, quality 

� Small scale brewing 

� Waste disposal and the environment 

� Energy management in the 

brewery and maltings 

� Automation and plant planning 

4 th updated English Edition, May 

2010, 1100 pages, hardcover, 

ISBN 978-3-921690-64-2, 149 € 

1 st Spanish Edition, November 


ISBN 978-3-921690-54-3, 129 € 

� www.vlb-berlin.org/books 

“The Yeast in the Brewery – Management, Pure yeast 

cultures, Propagation” by Gerolf Annemüller and Hans-J. Manger 

“The Yeast in the Brewery” is the 

English translation of a successful 

German publication written by 

Prof. Dr. Gerolf Annemüller und 

Dr. Hans-J. Manger. On more than 

400 pages the book describes the 

fundamental technical aspects 

of the industrial application of 

brewing yeast in the brewing 

process. 

� Some historical facts about 

the development of the pure 

yeast cultures 

� Why it is necessary to regenerate 

the pitching yeast and 

what are their demands in the 

brewery? 

� Important microbiological 

and biochemical fundamentals 

of the yeast multiplication 

and their significance for the 

pure yeast culture and for the 

yeast propagation 

� Machinery, equipment and 

plants for yeast pure culture 

and propagation 

� Yeast management in the 

brewery 

� Recovery of barm beer and 

alternatives of utilisation of 

barm beer and surplus yeast 

1 st English Edition, November 


ISBN 978-3-921690-67-3, 69 €


� � International Russian Brewers Training Course 

Курс для пивоваров института VLB Berlin на 

русском языке пользуется большим успехом 

26 человек из Грузии, Казахстана, Киргизии, Молдавии и России прошли обучение и успешно сдали экзамены в 

этом году в институте VLB. Таким образом институт продолжил свою многолетнию традицию в организации 8-ми 

недельных курсов c целью удовлетворения спроса на высококвалифицированных сотрудников в странах СНГ. 

The Brewers’ course in Russian 2011: Participants with 

lecturers and interpreters 

Курс для пивоваров на русском языке 2011 года: участники 

с преподавателями и переводчиками 

VLB Russian Brewers Course 2011 

finished successfully 

VLB Berlin offers an 8-week training course for professional 

brewers in Russian in Berlin every year. In March 2011, 26 

brewers, chemists, microbiologists and engineers from EFES, 

HEINEKEN, BALTIKA and others received their certificates after 

successfully passing their exam. 


Fotos: WiK 

EFES Beverage Group прислала на обучение 

наибольшее количество участников, 

от компании HEINEKEN обучение проходили 

5 сотрудников из различных филиалов, 

два участника представляли компанию 

BALTIKA и одного сотрудника, начальника 

производства, прислала на обучение 

киргизская пивоваренная компания 

ОАО „АРПА“ им. Н. Урманбетова. 

Большинство участников курса занимают 

руководящие должности в различных подразделениях 

завода, начиная с производства 

и лаборатории, заканчивая складом 

хранения готовой продукции и логистики. 

Целью обучения являлось не только углубление 

знаний технологии и навыков работы 

в собственной рабочей области, но и 

овладение знаниями всех производственных 

процессов на пивзаводе. Именно эти 

требования были взяты за основу при организации 

компактного восьминедельного 

курса, охватывающего все сферы пивоваренной 

технологии, начиная с сырья, 

заканчивая логистикой. Успешное окончание 

курса включает в себя сдачу экзаменов 

по всем релевантным предметам, в 

том числе, практический экзамен по микробиологическому 

отбору проб. 

Экзаменационные успехи с высоким средним 

баллом впечатлили как руководство 

института, так и самих преподавателей. 

Руководители института VLB, др. Йозеф 

Фонтэйн и Эберхард Вайнманн, а так же 

Хорст Мюллер (компания EFES), входящий 

в совет директоров института, попрощались 

с выпускниками курса с пожеланием 

успеха в дальнейшей работе. 

Экскурсия 

После экзаменов участники курса отправились 

на 4-х дневную экскурсию, которая 

включала в себя посещение известных 

пивзаводов и компаний-поставщиков 

Германии. Первой остановкой был город 

Кульмбах. На пивоваренном заводе 

«Kulmbacher Brauerei» участников курса 

встретили Мартин Зак (фот. 1), руководитель 

фильтрационного и лагерного 

отделений, Удо Кнёррер, начальник производства, 

и начальник лаборатории Томас 

Шмитт. Во время экскурсии господин 

Зак объяснил особенности пивоваренного 

завода «Kulmbacher Brauerei», который 

был основан за счет объединения в 90-х 

годах пивоваренных заводов EKU, Reichel 

и Mönchshof. На сегодняшний день завод 

оснащен современными варочными порядками 

фирмы Huppmann, 82 ЦКТ, оборудованием 

кизельгуровой фильтрации и 

1000-кг-CO 2 -системой регенерации, что в 

свое время позволило значительно снизить 

закупку CO 2 , а именно с двух раз в 

неделю до одного раза в месяц. Производительность 

завода составляет 1,3 млн. 

гл пива в год, из них 350 000 гл пшеничного 

пива и 300 000 гл пива сорта Pilsener 

(Edelherb). „Не смотря на то, что наш завод 

расположен в Баварии, где традиционным 

сортом является пшеничное пиво, жители 

нашего региона с большим удовольствием 

пьют пиво «Pils», подчеркнул руководитель 

фильтрационного и лагерного 

отделений. 

Сильное впечатление на участников курса 

произвел высокий уровень автоматизации, 

который позволяет снизить количество 

персонала до 3-4 пивоваров в смену. 

После обеда с дегустацией всех изготавливаемых 

сортов пива, господин Кристоф 

Уде, VLB, поблагодарил за сердечное 

и «информативное» гостеприимство. 

В компании Töpfer Kulmbach гостей лично 

поприветствовал директор Марк Тёпфер 

и вручил сотрудникам института VLB 

чек для пополнения экскурсионной кассы 

группы. Основной сферой деятельности 

компании являются этикетки для влажного 

этикетирования. Экологичность является 

важным аспектом для компании 

Töpfer. Все бумажные отходы компании 

направляются на вторичную переработку. 

Компания Töpfer поставляет свои продукты 

в более 70-ти стран мира. „Мы реализовали 

большое количество проектов 

с применением термоусадочных этикеток 

в России“, рассказал господин Тёпфер. 

Во время экскурсии госпожа Эльке 

Нолль и господин Петер Фисманн объяснили 

различные методы печати: офсетная 

печать, глубокая печать и флексография. 

Наибольшее впечатление произвела

печатная машина с 10-ю цветами печати. 

150 млн. этикеток производятся на этом 

заводе ежедневно, 32 мрд. в год. Перед 

отгрузкой заказчику каждая партия проходит 

тщательный контроль качества по 

стандартам STLB (специальные технические 

условия поставки и приобретения). 

Компания IREKS в городе Kulmbach была 

следующей целью экскурсии. После доклада 

начальника производства доктора 

Херберта Графа, группа, в сопровождении 

Беньямина Зёнляйна, отправилась на 

экскурсию в цех по производству хлебопекарных 

добавок. Пивоваров очень впечатлила 

полностью автоматизированная система 

составления рецепта хлебопекарных 

смесей, в которые могут входить до 

80-ти различных ингредиентов. 11 электромонтеров 

и специалистов по электронике 

работают на производстве хлебопекарных 

добавок и на солодовне. 

На солодовенном производстве посетители 

посмотрели все производственные 

этапы, начиная с приема ячменя до упаковки 

солода. По сегодняшний день комбинированные 

ящики проращивания и 

сушки солодовни IREKS являются уникальной 

конструкцией. „После сушки ящик 

проращивания автоматически стерилизован“, 

объяснил преимущества этой системы 

др. Граф. Электричество и тепло вырабатывается 

на собственной ТЭЦ компании. 

На вопрос о добавке вспомогательных 

веществ на солодовне, начальник 

производства ответил: „Мы используем 

пивоваренный ячмень такого хорошего 

качество, что у нас нет необходимости 

применения добавок!“ 

Следующий день начался с экскурсии по 

пивоваренному заводу Oettinger. Директор 

пивзавода Михаэль Майер и технический 

руководитель производства Людвих 

Метц встретили группу посетителей 

и представили пивоваренную компанию. 

На территории завода (филиал Süd), составляющей 

20 гектаров, участники посетили 

варочный цех, фильтрационное отделение, 

розлив и лабораторию. Для повышения 

эффективности работы было в 

свое время принято решение компактного 

установления всего производственного 

оборудования в одном большом цехе. 

На заводе установлены варочные порядки 

фирмы Huppmann, 36 ЦКТ и установка 

мембранной фильтрации компании Norit. 

„Эта установка является одной из первых 

трех, установленных на пивзаводах“, добавил 

господин Метц. За счет того, что в 

другом филиале, расположенном по близости 

(филиал Nord), до сих пор используется 

кизельгур, можно проводить объективное 

сравнение двух различных технологий 

фильтрации. 4 млн. гл пива и безалкогольных 

напитков разливаются на пивоваренном 

заводе Oettingen, из них: 2 млн. 

гл пива в варочном цехе филиала Süd, 1 

млн гл в варочном цехе филиала Nord, 

плюс 1 млн. гл безалкогольных напитков. 

Рецептом успеха пивоваренной компании, 

как считает господин Майер (Mayer), 

является большой ассортимент. „Так же, 

в отличии от других компаний, у нас есть 

свой грузовой автопарк, мы не рекламируем 

свою продукцию и не разливаем пиво 

в кеги “, добавил директор завода. Компания 

экспортирует свою продукцию в Молдавию 

и по лицензии компании Oettinger 

пиво варится в России, Белоруссии и на 

территории Украины. 

Во второй половине дня экскурсионная 

группа прибыла в хмелеперерабатывающую 

компанию Hopfenveredlung St. 

Johann в Hallertau. Др. Кристина Шёнебергер, 

компания Joh. Barth & Söhne, 

подготовила разнообразную программу 

с докладами и экскурсией по заводу, совместным 

ужином и посещением завода 

фирмы NateCO 2 в городе Wolnzach. После 

вступительной презентации господина 

Пауль Юдт на русском языке о хмелеводстве, 

обработке хмеля и применении 

различных хмелепродуктов, участники 

курса посетили цех переработки хмеля, 

где они смогли посмотреть склады хранения 

хмеля и последующий процесс гранулирования. 

Для изготовления гранул типа 

45 хмель измельчают при температуре 

–36 °C для снижения липкости лупулина. 

Готовые гранулы хранятся на многоярусных 

стеллажах в охлажденных помещениях. 

Перед упаковкой хмеля в упаковку 

поддается CO 2 и азот для предотвращения 

окисления гранул. 

На территории завода в городе St. Johann 

расположена лаборатория контроля качества 

хмеля, пива и упаковки, а также 

небольшой экспериментальный пивоваренный 

завод. Главный пивовар Андреас 

Гар рассказал, что этот завод используется 

для разработки и тестирования новых 

рецептов и хмелепродуктов. 

Во время экскурсии по заводу NateCO 2 , 

специализирующегося на изготовлении 

хмелевых экстрактов, новый руководитель 

завода др. Андреас Вуцик показал и 

объяснил участникам экскурсии процесс 

экстракции хмеля. 

Вторая половина среды была посвящена 

посещению компании KRONES. Посетителей 

встретила большая команда фирмы. 

Сабине Шмидт (фот. 2), руководитель отдела 

ПР, описала процесс изменения профиля 

компании с производителя этикетировочных 

машин к производителю комплексных 

систем. В 70-ые годы спектр 

изготавливаемой продукции был расширен 

за счет разливочных и инспекционных 

машин, в 1984 компания вышла на 

биржу. „53% акций до сих пор находятся 

во владении членов семьи, именно поэтому 

компания KRONES не потеряла характера 

семейного предприятия“, заявила го- 



Директор института VLB др. Йозеф Фонтэйн вручает 

сертификаты трем самым успешным выпускникам 

курса. 1-е место: Александр Тараскин, главный пивовар 

и заместитель директора компании Baltika в г. Тула, 

Россия. 2-е место: Максим Симонов, руководитель лаборатории 

компании BALTIKA в г. Хабаровск, Россия. 

3-е место: Нана Мгебришвили, химик компании EFES в г. Тбилиси, 

Грузия 

The three best graduates from the Russian Brewers Course 

2011: 1 st – Alexander Taraskin, BALTIKA Brewery Tula, Russia, 

2 nd – Maxim Simonow, BALTIKA Brewery Chabarowsk, Russia, 

3 rd – Nana Mgrebischwili, EFES Georgia, Tiflis 

� www.vlb-berlin.ru 

25



1 

2 

3 

4 

спожа Шмидт. В 90-ые годы была интегрирована 

компания Kettner – производитель 

машин для укладки грузов на поддоны. С 

начала 21 века компания Krones предлагает 

такие решения для складского хозяйства, 

как например, полностью автоматизированные 

многоярусные стеллажи. 

Альфред Акбаров провел экскурсию 

по производственным цехам с площадью 

более 17.000 м 2 , в которых собирается 

и тестируется оборудование. 

В заключении господин Борис Федоренко 

представил презентацию о стриппинге 

сусла и различных системах рекуперации 

энергии. Кристоф Уде отметил: „Всегда 

интересно посмотреть где и как изготавливается 

оборудование. Сотрудники 

компании KRONES работают очень выдержанно 

и концентрированно, что говорит 

о добросовестности.“ 

После насыщенного дня участники прибыли 

в г. Бамберг, где их на заводе пивоваренного 

машиностроения компании 

KASPAR SCHULZ (фот. 3), уже ожидали 

Йорг Бинкерт, руководитель отдела исследований 

и разработок, и Оливер Якоб, 

отдел сбыта. После показа фильма о компании 

на русском языке господин Бинкерт 

представил технические достижения известного 

во всем мире поставщика оборудования 

для пивоваренных заводов различных 

мощностей. Способ, так называемой, 

«щадящей варки» (Schoko) модели 

2.0 стал еще более эффективным за 

счет распределительного устройства сусла. 

Процесс варки включает в себя фазу 

тепловой выдержки для изомеризации 

хмеля и образования ароматических веществ. 

Выпаривание проходит в специальном 

испарителе, который напоминает 

телевизионную башню без острого наконечника. 

Именно здесь удаляется до 70 % 

ДМС. На сегодняшний день испарение в 

оборудовании Schoko проходит при температуре 

всего 80 °C. Это снижает термическую 

нагрузку сусла и сокращает расход 

энергии. Система расходует менее 

1 л жидкого топлива на 100 л сусла. „Мы 

уделяем внимание не только технологии, 

VLB Russian Brewers Course 2012 + 2013 

Once a year the VLB Berlin offers an 8-week training course for brewers in 

Russian. The course always starts in the second week of January. It is targeted 

at employees from production, filling and quality control of breweries. 

The course provides practical skills which are es sential for successful work 

in modern breweries. All lessons are translated into Russian, German skills 

are not necessary. 

Next courses: 09 January to 2 March 2012 

14 January to 8 March 2013 

Contact VLB Berlin: Ludmila Linke 

� linke@vlb-berlin.org 

� www.vlb-berlin.org/rus 

но и энергетике, что на сегодняшний день 

неразделимо друг от друга“, рассказал господин 

Бинкерт. На данный момент компания 

KASPAR SCHULZ занимается реализацией 

большого проекта для пивоваренного 

завода Славутич на Украине. 

„Наш отдел технических разработок пытается 

реализовать каждое пожелание 

клиента – все оборудование сделано на 

заказ“, подчеркнул господин Якоб. 

Утро последнего экскурсионного дня 

было посвящено компании WEYERMANN 

(фот. 4). Др. Андреас Рихтер, начальник 

лаборатории контроля качества, и Ульрих 

Ферстель, отдел сбыла, встречали совместно 

со своим русскоговорящими сотрудницами 

экскурсионную группу. Перед 

экскурсией по заводу посетители послушали 

обзорную презентацию и подкрепились 

баварским традиционным блюдом. 

На вопрос о его мнение о биосолоде, 

который изготавливается на солодовне 

WEYERMANN, господин Рихтер дал 

следующий ответ: „Био-зерновые культуры 

чаще подвержены колебаниям качества 

и приблизительно в два раза дороже 

обычного.“ Основное производство 

сосредоточено в первую очередь на специальных 

сортах солода таких, как например: 

карамельный солод и жженый солод 

различных вариантов. „Мы проводим солодоращение 

в соответствии с законом 

о чистоте пива“, подчеркнул Рихтер, „что 

относится и экспортируемому заграницу 

солоду.“ В цехе изготовления экстракта 

жженого солода участникам рассказали о 

технологическом процессе изготовления 

продукта SINAMAR®. Для достижения интенсивности 

окраски и необходимого содержания 

экстракта проводится щадящее 

кипячение в вакууме при низких температурах 

(макс. 70 °C) до достижения плотности 

45° по шкале Плато. 

Полные впечатлений участники курса 

вернулись в Берлин. В понедельник их 

уже с нетерпением ожидают на рабочих 

местах. 

Вибке Кюннеманн

� International Trade Fairs 

Meet VLB’s experts at 

trade fairs and conferences! 

In the same way that the VLB stand at the trade fair BRAU Beviale is an anchor for 

brewers and experts of the whole beverage industry, the booths at international 

conventions such as the annual Craft Brewers Conference or the EBC Congress are a 

regular contact point for the beverage sector. 

(WiK) Trade fairs and exhibitions offer a 

good opportunity to combine a lively 

exchange of knowledge with an informal 

chat, and always with the opportunity 

to illustrate the spoken word with 

text books, leaflets etc. Another advantage 

is to meet lots of colleagues from 

different countries and continents on 

just one business trip. 

In 2011 VLB Berlin took part at the Craft 

Brewers Conference in March in San 

Francisco, USA, the EBC Congress in 

Glasgow, UK, and at the BRAU Beviale 

in Nuremberg, Germany. 

Craft Brewers Conference 

The Craft Brewers Conference with 

3,900 members from the craft brewing 

community was joined by the VLB 

experts Dr. Roland Folz and Burghard 

Meyer. At the accompanying BrewExpo 

America®, the largest tradeshow in 

the US for the brewing industry, the 

VLB experts met friends and alumni 

of the institute at the booth and advised 

on the latest brewers courses and 

services. VLB Berlin will also take part 

in the Craft Brewers Conference from 

May 2 to 5, 2012 in San Diego. Roland 

and Burghard will arrange the 2 nd International 

VLB Alumni Meeting there as 

well (detailed information will follow: 

www.vlb-berlin.org/alumni) 

Fig. 1: Burghard Meyer (l.) and Roland 

Folz (r.) with friends of VLB Berlin 

EBC Congress 

The 2011 EBC Congress in Glasgow was 

a great success. Amongst the over 620 

delegates, high quality presentations 

and over 100 posters were also numerous 

VLB experts. The VLB booth 

was again a meeting point for the international 

brewing industry. 

Fig. 2: In a good mood. Roland Folz 

(VLB), Christian von der Heide (EBC) 

and Roland Pahl (VLB) (f. l.) 

BRAU Beviale 

VLB always has the largest stand at the 

trade fair BRAU Beviale in Nuremberg, 

Germany. VLB‘s specialists from all departments 

and research institutes provide 

information on all training courses 

and services which VLB Berlin offers 

to the whole beverage industry. VLB’s 

text books are available, in which “The 

Brewer’s Bible” (Wolfgang Kunze’s 

Technology Brewing & Malting) is the 

most famous. The booth’s meeting 

corner is often the place where large 

international projects and co-operations 

are planned, while the bar offers 

a fresh beer from Berlin and the open 

stand invites colleagues to more informal 

chats. 

Fig. 3: Always well-visited. VLB booth at 

BRAU Beviale 2010 

VLB presentations at conventions 

• MBAA Annual Conference in 

Minneapolis, USA: Roland Folz 

• EBC Congress, Glasgow, UK: Roland 

Folz, Leif-Alexander Garbe, Roland 

Pahl, Nils Rettberg, Thomas Tyrell, 

Michael Voetz 

• WDSC: Nina Baumjohann 

• European Congress of Chemical 

Engineering, Berlin, Germany: Stefan 

Castritius 

VLB exhibitions in 2012 

• 2 to 4 May 2012: Craft Brewers 

Conference in San Diego, USA 

• 28 July – 1 August 2012: World 

Brewing Congress in Portland, 

USA 

• 19 to 22 September 2012: China 

Brew, Beijing 

• 6 to 8 November 2012: drinktechnology 

India 

• 14 to 16 November 2012: BRAU 

Beviale Nuremberg, Germany 



27 

1 

2 

3


International 

VLB Conventions 2011 

2011 VLB had two major highlights on the conference agenda: The 

2 nd Ibero-American Symposium Brewing and Filling Technology in 

March in Mexico and the Brewing Conference in June in Bangkok, 

Thailand. In addition the Brewing and Engineering Conference in 

March in Bad Godesberg and the 98 th October Convention in Berlin 

were also well attended by international guests. 

� www.vlb-berlin.org/events 

(oh) In 2011 VLB has again successfully 

organised technical conferences for 

the brewing sector around the globe. 

The events were located in Germany, 

Thailand, Russia and for the first time in 

Mexico and attracted a total of about 

1400 participants. 

Brewing Symposium in Mexico City 

The 2 nd VLB Ibero-American Symposium 

Brewing and Filling Technology in March 

2011 in Mexico City was attended by 

300 experts from 17 nations. A peg on 

which to hang the VLB Symposium was 

the new brewing plant of Grupo Modelo 

in Piedras Negras. As the leading brewing 

group in Mexico, Modelo currently 

operates eight breweries with a total 

capacity of 70 mio hectoliters per year. In 

order to optimise the logistics regarding 

the export into the USA Modelo erected 

a completely new brewery in Piedras 

Negras closely located to the US border. 

The project started in July 2008, the 

first stage with 5 mio hl went into 

Photos: oh 


1 2 

operation in March 2010. The general 

contractor is Ziemann. Meanwhile, a 

further expansion step has been completed, 

so currently a brewing capacity 

of 10 mio hl is installed. Further extensions 

were considered in the planning, 

so that the brewing capacity can be 

increased in subsequent steps. 

The general concepts of this new brewery 

was a focus of the symposium. 

In addition to the technical session, an 

extensive by-programme was organised. 

A special highlight was the trip to 

Piedras Negras. Four exclusively chartered 

jets flew 200 conference delegates 

from Mexico City about 1000 km 

away, directly to Piedras Negras. There 

they were given a detailed introduction 

into the new brewing plant by Daniel 

del Rio, Chief Operating Officer of Grupo 

Modelo, and Aturo Cadena, Director 

Brewing and Malting Operations. 

The 2 nd Ibero-American Symposium of 

VLB was sponsored by Grupo Modelo, 

Ziemann, Sidel, Heuft and Eurotesca. 

Brewing Conference Bangkok 

About 250 brewing experts from breweries 

located in South-East Asia and 

suppliers mainly from Europe met in 

June 2011 in Bangkok, Thailand. The 

“Brewing Conference 2011” was organised 

for the second time in co-operation 

by VLB Berlin and the Thailand Beer Industry 

Guild (TBIG). The venue was the 

modern Bangkok International Trade 

& Exhibition Center (BITEC). Again the 

conference ran parallel to the trade fair 

Photos: 

1 Full house in Mexico City – the 2 nd 

VLB Ibero-American Symposium 

Brewing and Filling Technology 

2 Technical visit by plane: On the 

way to the new Modelo Brewery in 

Piedars Negras 

3 Technical visit to the Boon Rawd 

brewery in Banglen during the 

Brewing Conference Bangkok 2011 

4 About 150 delegates followed VLB‘s 

Russian Brewers‘ Seminar in St. 

Petersburg in October 2011 

3

ProPak Asia, which also took place 

at the convention site. The three 

day programme covered brewing 

related topics starting from raw 

materials to brewing technology 

and energy or water management. 

Brewers and maltsters from 

Thailand, Vietnam, Singapore, Malaysia, 

South Korea, Philippines, 

Germany, UK, Cambodia, China, 

Laos, USA, India, Belgium and 

Finland took the opportunity to 

extend their knowledge and share 

experiences with colleagues. The 

technical programme was completed 

by a great by-programme 

which was organised by the Thailand 

Beer Industry Guild. 

A special highlight this year was 

the technical visit to the new 

brewing plant of Boon Rawd in 

Banglen, 40 km north of Bangkok, 

where the delegates were welcomed 

by Chutinant Bhirom Bhakdi, 

a member of the owner fami- 

Photo: Heyer 

4 

ly, and Boon Rawd Vice President 

Isara Khaola-iead. The brewery 

went into operation in 2010 and 

currently produces about 2.2 mio 

hl beer. Major sponsors of the Brewing 

Conference Bangkok 2011 

were Ziemann, Krones, Pentair 

and the Boon Rawd Brewery. 

International Conferences in 

Germany and Russia 

In March 2011 the 98 th VLB Brewing 

and Engineering Congress took 

place in Bad Godesberg, Germany, 

with more than 300 delegates. 

The technical programme was 

completed by a technical visit to 

the new R&D centre of Heuft Systemtechnik. 

In October 2011 the 98 th VLB October 

Convention with about 

500 participants again proved its 

relevance for the brewing sector. 

The convention included the 40 th 

International Brewing Barley Seminar. 

And with the 7 th Russian 

Brewers Seminar in October 2011 

in St Petersburg, VLB continued its 

involvement in the Russian brewing 

sector. 

International VLB events 2012 

• 99 th Brewing and Engineering 

Congress, 5 to 7 March 2012, 

Siegen, Germany 

• 3 nd Ibero-American Symposium 

Brewing and Filling Technology, 

17 to 21 June 2012, 

Petropolis, Rio de Janeiro, 

Brazil 

• China Brewers Conference, 19 

to21 September 2012, Beijing, 

China 

• 99 th International October 

Convention, 8/9 October 

2012, Berlin, Germany 

• 8 th Brewing Seminar Russia 

October 2012 

World’s Leading Trade Fair for Beverage 

and Liquid Food Technology 

drinktec is the pacemaker for the beverages 

and liquid food industry. 

The whole industry comes together at drinktec— 

companies large and small, regional and global. 

This is the place to find solutions. Be inspired by 

innovations, world premieres and new thinking. 

drinktec—Go with the flow. 

16 –20 September 2013 

New Munich Trade Fair Centre 

D info@drinktec.com 

Tel. +49 89 949-11318 | Fax +49 89 949-11319 



110512 dt13_BrauereiForum_92x240_E.indd 1 24.10.11 15:45 

29

Imprint 

Brauerei Forum 

Technical periodical for breweries, malthouses, 

the beverage industry and their 

partners 

Information service of VLB Berlin 

www.brauerei-forum.de 

ISSN 0179–2466 

Publisher 

Versuchs- und Lehranstalt für 

Brauerei in Berlin (VLB) e.V. 

Seestrasse 13, 13353 Berlin, Germany 

Editorial Office 

Brauerei Forum 

Seestrasse 13, 13353 Berlin, Germany 

Phone: + 49 (30) 4 50 80-245 

Fax: + 49 (30) 4 50 80-210 

Email: redaktion@brauerei-forum.de 

Internet: www.brauerei-forum.de 

Editorial Department 

Olaf Hendel, Editor-in-Chief (oh) 

hendel@vlb-berlin.org 

Wiebke Künnemann (WiK) 

kuennemann@vlb-berlin.org 

Dieter Prokein (dp) 

prokein@vlb-berlin.org 

Brauerei Forum Advisory Board 

Dr.-Ing. Josef Fontaine, Wolfgang Kunze 

(WK), Dr. sc. techn. Hans-J. Manger 

Advertising Sales 

VLB PR and Publishing Department 

Phone +49 (30) 450 80-255 

media@brauerei-forum.de 

Publication Dates 

Appears with 10 editions a year, in German 

plus 1 issue in English 

Subscriptions 

Domestic 95 € incl. VAT 

Abroad 95 € (+ shipping) 

Cancelation of the subscription in each 

case at the end of the year 

Westkreuz Verlag, Berlin 

Phone +49 (30) 7 45 20 47 

Fax +49 (30) 745 30 66 

abo@brauerei-forum.de 

Print and Distribution 

Westkreuz-Druckerei Ahrens KG 

Berlin/Bonn, Töpchiner Weg 198/200 

12309 Berlin, Germany 

All rights reserved. No part of this publication 

may be reproduced in any form 

without the prior written permission of 

VLB, Berlin. We do not accept any liability 

of unsolicited sended scripts. 

� VLB Berlin – Contacts 

30 


VLB institutes and departments 

Managing Director 

Dipl.-Kfm. 

Eberhard Weinmann 

� + 49 (30) 450 80-292 

� weinmann@vlb-berlin.org 


Research Institute for 

Raw Materials (FIR) 

Prof. Dr. 

Frank Rath 

� + 49 (30) 450 80-154 

� rath@vlb-berlin.org 

� www.vlb-berlin.org/fir 

Office Dresden 

Dipl.-Ing. 

Wolfgang Kunze 

� + 49 (351) 830 37 95 

� wkunze@vlb-berlin.org 


Research Institute for Special 

Analysis (also TU Faculty for 

Bioanalytics) 

Prof. Dr. rer. nat. 

Leif-Alexander Garbe 

� + 49 (30) 450 80-231 

� Leif-A.Garbe@tu-berlin.de 

� www.bioanalytik.tu-berlin.de 

Research Institute for Engineering 

and Packaging (FMV) 

Dr.-Ing. 

Roland Pahl 

� + 49 (30) 450 80-238 

� pahl@vlb-berlin.org 

� www.vlb-berlin.org/fmv 

Managing Director 

Dr.-Ing. 

Josef Fontaine 

� + 49 (30) 450 80-292 

� fontaine@vlb-berlin.org 


Department for Brewing and 

Beverage Science & 

Application (BBSA) 

Dr.-Ing. 

Roland Folz 

� + 49 (30) 450 80-161 

� folz@vlb-berlin.org 

� www.vlb-berlin.org/bbsa 


Micro biology 

(also TU Faculty for 

Microbiology and Genetics) 

Prof. Dr.-Ing. Ulf Stahl 

� + 49 (30) 314-72750 

� Ulf.Stahl@LB.tu-berlin.de 

� www.mikrobiologie.tu- 

berlin.de 

Research Institute for Water 

and Waste Water Technology 

(FIWAT) 

Dr. rer. nat. 

Alfons Ahrens 

� + 49 (30) 450 80-294 

� ahrens@vlb-berlin.org 

� www.vlb-berlin.org/fiwat 

Testing Laboratory for 

Packaging 

Dipl.-Ing. 

Ingrid Weber 

� + 49 (30) 450 80-242 

� weber@vlb-berlin.org 

� www.vlb-berlin.org/vp

Biological-Laboratory 

� + 49 (30) 450 80-160 

� biolab@vlb-berlin.org 

� www.vlb-berlin.org/biolab 

VLB LaboTech GmbH 

Dr.-Ing. Foland Folz 

� + 49 (30) 450 80-220 

� labotech@vlb-berlin.org 

� www.vlb-berlin.org/labotech 

Central Laboratory 

Dr. rer. nat. 

Diedrich Harms 

� + 49 (30) 450 80-233 

� harms@vlb-berlin.org 

� www.vlb-berlin.org/labor 


Management and 

Beverage Logistics (FIM) 

Dipl.-Ing. 

Norbert Heyer 

� + 49 (30) 450 80-139 

� heyer@vlb-berlin.org 

� www.vlb-berlin.org/fim 

PR and Publishing 

Department/ 

Editorial Office 

“Brauerei Forum“ 

Dipl.-Ing. 

Olaf Hendel 

� + 49 (30) 450 80-255 

� hendel@vlb-berlin.org 

� www.vlb-berlin.org/pr 

3 rd Ibero-American Symposium 

Brewing and Filling Technology 

2011 in Brazil 

Including the 6 th SENAI Symposium Barley, Malt and Malting 

18 to 21 June 2012 

Petropolis, Rio de Janeiro, Brazil 

Language: English/Spanish/Portuguese 

Symposium for managers from production, filling 

and quality assurance of breweries and soft drink 

producers in Spanish-speaking countries 

Monday, 18 June 2012 

� Craft Brewery Workshop 

� Excursion to Cevejaría Bohemia (Ambev), Petropolis 

� Get-together 

Tuesday, 19 June 2012 

� Technical Sessions: 

Technological optimisation potentials in filling 

Latest developments in brewing and beverage 

technology 

� Excursion to Cervejaría Petropolis, Petropolis 

� Welcome party 

Wednesday, 20 June 2012 

� Technical Sessions: 

SENAI Symposium Barley, Malt and Malting 

New installations in Brazilian breweries 

Tuesday, 21 June 2012 

� Excursion to Cervejaría Schincariol, 

Chachoeiras de Macacus 

With accompanying exhibition 

Kindly supported by 

� www.vlb-berlin.org/brazil2012

VLB int. Events 2012 

VLB Congresses/Seminars 

� Certified Brewmaster Course 2012 

9 January to 22 June 2012 – fully booked – 

� Russian Brewers Course 2012 

8-week training course for professional brewers in 

Russian, 9 January to 2 March 2012, Berlin, 

Germany 

� 99 th International Brewing- und Engineering 

Congress 

International congress for the brewing and malting 

industry and their suppliers, 5 to 7 March 2012, 

Siegen, Germany. Language: German / English 

� 3 rd Ibero-American Symposium Brewing and 

Filling Technology 

18 to 21 June 2012, Petropolis, Brazil 

Language: Spanish / English / Portuguese 

� Brewing Conference Beijing 2012 

19 to 22 September 2012, Beijing, China 

Language: English / Chinese 

� Craft Brewing in Practice 2012 

Practical training course for pub- and micro- 

brewers, 17 to 28 September 2012, Berlin, Germany 

Language: English 

� 99 th VLB October Convention 2012 

International convention for the brewing 

industry, 8/9 October 2012, Berlin, Germany 

Language: German / English 


� 8 th VLB Seminar for the Brewing and Beverage 

Industry in Russia 2012 

4-day seminar, Moscow, Russia. 22 to 25 October 

2012 Language: German / Russian 

� Sour Beer Summit 2012 

13 November 2013, Leipzig, Germany 

� Certified Brewmaster Course 2013 

Comprehensive training course for prospective 

brewing professionals, 14 January to 28 June 2013, 

Berlin, Germany 

VLB at Conventions/Trade fairs 

� Craft Brewers Conference 2012 

2 to 5 May 2012, San Diego, USA 

� World Brewing Congress 2012 

28 July to 1 August 2012, Portland, USA 

� China Brew 2012 

19 to 22 September 2012, Beijing, China 

� drink technoloy India 

6 to 8 November 2012, Mumbai, India 

� BRAU Beviale 2012 

13 to 15 November 2012, Nuremberg, Germany 

� drinktec 2013 

16 to 20 September 2013, Munich, Germany 

� www.vlb-berlin.org/events

w w w .vlb

Create successful ePaper yourself

Delete template?

Save as template?