Program Book - Master Brewers Association of the Americas

Technical Session XV: Brewhouse
Moderator: Horace Cunningham, Summit Brewing Company,
St. Paul, MN
Horace Cunningham is vice president/brewmaster at Summit
Brewing Company in St. Paul, MN. Horace joined Desnoes & Geddes
(D&G) Limited, in Jamaica, after completing a B.S. degree in the
mid-1970s and was assigned to brewing and soft drink quality
control and research. At D&G he was exposed to all facets of brewing
and laboratory operations and was trained in technical brewing
and soft drink operations. His subsequent appointments included
posts at Carib (Grenada Breweries Limited) and Banks (Barbados)
breweries, where he became brewmaster before assuming the position
at Summit in 2001. During his career Horace has been trained with
apprenticeship assignments at Allied Breweries in Burton-on-Trent,
UK, and Carlsberg in Denmark. He also was assigned to work
studies at West Indies Glass in Jamaica and regional breweries in the
West Indies. Horace has completed career certifications through the
Siebel Institute, and he is a doemensianer, from Doemens Technikum
in Grafelfing, Germany. He is a graduate of the University of
Bradford, UK, and a member of the MBAA, ASBC, and Institute of
Brewing & Distilling.
O-52
Two new technologies for efficient and flexible wort boiling:
1. Rest before wort boiling to convert SMM to DMS; 2. Hop
boiling separately from wort
HISATO IMASHUKU (1)
(1) Asahi Breweries, Ltd. Suita, Osaka, Japan
We have developed two new technologies for efficient wort boiling.
These technologies can reduce the total evaporation ratio during
wort boiling, without the increase of undesirable flavors and the
decrease of isomerization of hop α acid. They are the “DMS-rest
method” and the “Pre-Isomerizer & Evaporator (PIE)”. The boiling
temperature of DMS is low(37~38°C at atmospheric pressure).
Considering the mechanism of removal of DMS, it is limited by the
conversion from SMM (precursor). The DMS-rest method is based
on it. After heating up, the supply of steam is stopped, and the wort
is rested. During the rest, SMM is converted to DMS only by keeping
the wort at a high temperature, without more supply of steam.
After the rest, the wort is boiled for a short time. DMS is evaporated
immediately, because it has already been converted enough from
SMM. No special instruments are necessary for the DMS-rest
method. This is a great advantage compared with other new boiling
systems. In conventional methods, the hops are added to the kettle
and boiled together with the wort. However, the optimal condition
for boiling the hops may not be always optimal for the wort. For
example, a shorter boiling time improves the beer foam of final beer
but increases excessive and undesirable hoppy flavors and decreases
isomerization of α acids. Therefore, we tried to boil only hops in
hot water separately from wort when we reduced wort boiling in
the kettle. We used a small tank with heating coils and jackets to
boil hops. We named it “PIE”. The energy consumption of PIE is
slight, because the size is 1/50 of the wort kettle. After evaporation
and isomerization in PIE, the hop liquid was added to the wort.
As a result, the foam of the final beer was improved, without the
increase of undesirable flavors and the decrease of isomerization of
hop α acid. PIE enables us to choose the optimal condition to boil
hops, independent of wort. Using the combination of “DMS-rest
method” and “PIE”, we can design the boiling process flexibly.
These new technologies have been applied to our Suita brewery at
the commercial scale.
Hisato Imashuku graduated with a degree in agricultural chemistry
from the University of Yamaguchi, Japan. He began employment
with Asahi Breweries, Ltd. in April 1989. After he had worked in
the brewing section in several breweries and the laboratory, he was
transferred to the Ibaraki R&D Promotion Office in September 2001.
He has been working at the Suita R&D Promotion Office, Production
Technology Center, Asahi Breweries, Ltd. since October 2005.
O-53
Procedural operation units during mashing and lautering
JOHANNES TIPPMANN (1), Jens Voigt (1), Karl Sommer (1)
(1) TU München - Weihenstephan, Lehrstuhl für Maschinen- und
Apparatekunde, Freising-Weihenstephan, Germany
The technological knowledge of the mashing and lautering process
is very well analyzed. But, the procedural knowledge of many
processes in beer production is still largely unknown, and deeper
research was started several years ago. The author’s institute at
Weihenstephan has worked in this field for many years. Already
Herrmann et. al. have tried to increase the procedural knowledge
during beer production. The latest results were a new analysis
method for particle size characterization during the mashing
and lautering process. With this new method, the processes were
analyzed. This paper will show the results from former tests based
on the latest results which were explored at the institute in recent
months. Starting with particle size distribution during the mashing
process, I will show the results of experiments using fast motion
videos with a miniature mashing container under a microscope.
Correlating with this research, analyses with the laser diffraction
method will be presented. They show the behavior of various
malt qualities and grinding methods on the distribution of the
particle sizes and their influences on parameters like β-glucan and
gravity. Using the new method, the behavior of particles during the
lautering process can also be investigated. They have an important
influence on wort flow through the filter cake, whereby a better
understanding of the whole lautering process can be found. The aim
of the research is to give practical advice for solving problems like
changing malt qualities or increasing the brewhouse capacity.
Johannes Tippmann graduated from university in 2004 as a
diploma engineer for brewing sciences and beverage technology. In
2005 he started his Ph.D. thesis studies with Professor Sommer on
solids handling in the brewhouse. Since 2000 he has worked as a
student research assistant in dispensing systems and obtained lots
of experience in this subject area. He is now responsible for research
issues in dispense systems at the institute. He is also a member of
the Dispensing Systems Technical Committees of the Government
Association for Food and Catering Industry (BGN) and of the DIN
German Institute for Standardization.
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