Program Book - Master Brewers Association of the Americas

P-203
Anaerobic and aerobic beer ageing
JAN SAVEL (1), Petr Kosin (1), Adam Broz (1)
(1) Budweiser Budvar N.C., Ceske Budejovice, Czech Republic
Typical antioxidants found in beer, such as reductones or
polyphenols, undergo degradation in beer during ageing.
Antioxidants can be converted into highly reactive species which
are able to react with natural beer compounds. These reactions are
followed by the change of the typical beer attributes. The ageing
mechanism is basically irreversible degradation of beer compounds.
The presence of oxygen can accelerate and add some new features
to the mechanism. The strongest reactive species can be generated
during beer oxidation by the air, which has been illustrated in
many literature sources. There is also an analogy between oxygen
and Strecker type oxidation agents obtained from polyphenols and
reductones. The exclusion of oxygen from the beer and headspace of
the package were expected to stop beer ageing, but it has never been
observed. The aim of this work is to find the basic mechanism of beer
ageing and explain the relationship between anaerobic and aerobic
ageing. Model solutions containing reductones as well as oxidized
polyphenols were aged in the presence of metal catalysts. Natural
caramelization products used in this work contained reductones
and colored compounds similar to them which are created during
the brewing process. The reactions were strongly accelerated in tap
water compared to deionized water. This observation agrees with
brewing practice because the composition of brewing water has a key
influence on the attributes of the beer. The caramelization products
can undergo oxidation reduction reactions in both anaerobic and
aerobic conditions. There is some similarity between the fate of
oxidized polyphenols and caramelization products during beer
production and ageing. Oxidized polyphenols can also be created by
heating of natural polyphenols and they can undergo degradation
under anaerobic/aerobic conditions. Both groups of these
compounds represent typical oxidation reduction and acidobasic
indicators showing reversible or irreversible color changes. These
changes can be studied by differential spectroscopy during heating
or photolysis. Differential spectroscopy has been proved as a useful
tool to recognize the subtle changes in beer even in tens of minutes
after beer packaging. Model solutions of caramelization products
and oxidized polyphenols were prepared by heating in the presence
or absence of air, and their changes corresponded to the basic
brewing operations such as brewing, fermentation, lagering and
beer ageing after packaging. Another experimental approach in
which beer was oxidized with the help of various oxidation agents
(ODA [oxidative destruction analysis]) was studied. The customer
orientated attributes such as beer color, haze, foam stability and
flavor were measured during ageing. Beer was recognized to be a
complex oxidation reduction system with slow electron exchange
accelerated by light, temperature and oxidation agents which
undergo partially reversible and irreversible reactions.
Dr. Jan Savel was born in 1944 in Ceske Budejovice (Budweis),
Czech Republic. He studied at the Institute of Chemical Technology,
Prague, graduating in 1967 with a Ph.D. degree. Currently, Dr.
Savel is an external associate professor at the Institute of Chemical
Technology, Prague, as well as head of the Research Department at
Budejovicky Budvar Brewery, N.C., Czech Republic. Dr. Savel has
been a member of the EBC Brewing Science Group since 1994. He has
published more than 100 articles in Czech and foreign professional
magazines, as well as a monograph dealing with brewing
microbiology.
P-204
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166
Poster Session: World Class Manufacturing
Moderator: Jeffrey Tito, Miller Brewing Company, Pottsville, PA
Jeff Tito graduated from West Virginia University in 1986 with a
B.S. degree in economics. He began his brewing career at the Rolling
Rock Brewery in the apprentice program of the Latrobe, PA, facility
while still in college. After college he moved to the Stroh Brewery in
Allentown, PA, as a brewing supervisor, then to Pittsburgh Brewing,
where he started as a packaging supervisor and eventually became
the assistant brewmaster. Jeff left for D. G. Yuengling in 1995 to accept
the assistant brewmaster position there. After working for Coca Cola
as a packaging manager in their Twinsburg, OH, facility he joined
Miller Brewing Company in Eden, NC, as the assistant packaging
manager in 2004. In 2005 Jeff was promoted to packaging manager
at the Albany, GA, brewery, until 2007 when he accepted his current
position as brewing manager. Jeff is the MBAA Board of Governors
representative for MBAA District Southeast, a member of the MBAA
Technical and Long Range Planning Committees, and has coauthored
a paper for the MBAA Technical Quarterly.
P-205
5S – A systematic approach to improving brewery operations
MARK FISCHER (1)
(1) New Belgium Brewing Company, Ft. Collins, CO
“Cleanliness might be next to Godliness”, but 5S is a smart
brewery’s best operational strategy. Breweries use a vast array of
materials, machines and people to produce quality beer. Keeping
your brewery clean and organized is necessary for the consistent
production of world-class products, co-worker safety, the reduction
of production costs, and the maintenance of your brewery’s
appearance. Your brewery is a reflection of your brand and the
message you send your customers. The degree of cleanliness and
neatness inside and outside your facility can enhance or detract
from your identity in the marketplace. The Japanese manufacturing
industry implemented concepts to maintain a clean and organized
workplace in the 1950s using a system of steps each named with a
word beginning with the letter ‘S’. 5S is now a major component
of all world-class manufacturing and lean manufacturing systems.
This system maintains a clutter-free workplace, with tools and
materials made easily accessible, standardized cleaning practices
and routine follow-up to ensure required tasks are accomplished.
5S implementation has been shown to result in a safer, more
productive and more appealing workplace which can produce
higher quality products. Although widely taught, few are able to
realize this successfully. The concepts included in a 5S system,
the importance of having a vision, the need for support from
your leadership, ideas for the successful implementation of these
concepts from a regional brewery and the resulting business benefits
will all be discussed. A step-by-step process will be presented, typical
challenges and setbacks will be shared, and ways to measure your
progress while keeping people motivated will be presented. Details
of how one regional brewer approaches this will be offered with
their accomplishments to date. Both internal equipment and facility
cleaning will be included. We will also show how this is a continuous
process and business practice rather than a project.
Mark Fischer received a bachelors degree in mechanical engineering
at Carleton University in Ottawa, ON, Canada, and an MBA from
Wichita State University in Kansas. He spent 20 years in management
positions in the food ingredient industry in Canada and the United
States. In 2002 he joined the New Belgium Brewing Company in Fort
Collins, CO, to lead their production groups. He is now director of
operations for the brewery and part of their Compass Management
Group. He has been a MBAA member for the past 5 years.