Program Book - Master Brewers Association of the Americas

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O-62 Bioconversion of brewer’s spent grains to bioethanol GRAEME WALKER (1), Jane White (1), Biju Yohannan (1) (1) University of Abertay, Dundee, Scotland Spent grains (SG), the solid cereal residues remaining after extraction of wort, represent a major by-product of brewing and distilling industries. This lignocelluose-rich biomass may provide a source of sugars for fuel ethanol fermentations and may therefore offer potentially valuable alternatives to current uses of SG as animal feedstock (Walker and White, 2007). Bioethanol represents a renewable source of energy (as opposed to synthetic ethanol obtained from crude oils), and it can replace petroleum or can be used as an additive in car engines to increase fuel combustion, octane number and to reduce the emissions of toxic and greenhouse gases. This presentation will review the challenges and opportunities regarding bioconversion of brewer’s and distiller’s spent grains to biofuels and will also discuss recent results on brewery SG hydrolysis and fermentation to bioethanol. Dilute acid and enzyme treatments were developed to convert the hemicellulose and cellulose fractions of SG from an ale production process to glucose, xylose and arabinose. Pre-treatment of dried, hammer-milled grains with 0.16 N HNO 3 at 121°C for 15 min was chosen as the most suitable method for solubilizing grains prior to enzymatic digestion with cellulase and hemicellulase preparations. Solid loading concentrations (10, 15 and 20% w/v) were compared and reducing sugar concentrations between 40 and 48 g (100 g SG) –1 were extracted. Hydrolysate, prepared from 20% SG, pre-treated with 0.16 N HNO 3 , partially neutralized to pH 5–6 and digested with enzymes for 18 h, contained 27 g L –1 glucose, 16.7 g L –1 xylose and 11.9 g L –1 arabinose. Fermentation of this hydrolysate for 48 h by Pichia stipitis and Kluyveromyces marxianus resulted in ethanol conversion yields of 0.25 and 0.18 g ethanol (g sugar) –1 , respectively. These non-Saccharomyces yeasts can ferment C5 sugars, unlike brewing yeast. The fermentation yields, however, were less when compared with fermentation performance on glucose/ xylose mixtures in synthetic media, suggesting that inhibitory compounds (possibly furfural) derived from SG were present in the hydrolysate. Our research findings have revealed relatively straightforward chemical and biotechnological approaches to convert brewery and distillery spent grains to bioethanol. “Second generation” bioethanol derived from biowaste material such as SG represents one of the most interesting biofuel sources. Several future challenges remain, however, regarding cost-efficiencies and energy balances of such processes and they will be discussed in this presentation. References: Walker, GM and White, JS (2007) Fuelling the future. The science behind fuel alcohol yeast fermentations. The Brewer & Distiller International 6: 23-27. Graeme Walker graduated with a B.S. degree in brewing and biochemistry in 1975 and completed his Ph.D. degree in yeast physiology (1978) both from Heriot Watt University, Edinburgh. His professional career has included Royal Society/NATO postdoctoral fellow at Carlsberg Foundation, Copenhagen; lecturer (biochemistry) at Otago University, New Zealand; lecturer (biotechnology) at Dublin City University; visiting researcher at Case Western Reserve University in Cleveland, OH; senior lecturer (microbiology) at Dundee Institute of Technology; and reader (biotechnology) at the University of Abertay Dundee, Scotland. He is currently professor and divisional leader for biotechnology and forensic science at Abertay University, where he directs a yeast research group investigating growth, metabolism, and stress in industrial yeasts. He is an active member of the Institute of Brewing & Distilling and American Society of Brewing Chemists. Professor Walker has published over 100 articles in journals, books, and conference 96 proceedings and has also authored the textbook “Yeast Physiology and Biotechnology” published by J. Wiley (1998). He acts in a consulting capacity for international brewing and biotechnology companies. O-63 A financial and engineering analysis of energy conservation strategies with respect to heat generation processes within the brewing industry JOHN MEAD (1) (1) Emech Control Limited, Auckland, New Zealand As the world moves into the era of high fossil fuel costs and the carbon economy dictates minimization of a company’s carbon footprint the need to reutilize valuable energy will become more and more important. So far most breweries have under-utilized the opportunities that their current plant and processes provide for energy recycling. The most common energy recovery process to date has been the wort cooling process used to heat hot liquor. The cooling of wort is a brewing process, and the subsequent energy recovery is a by-product of this process rather then a purpose of the original activity. The purpose of this presentation is to explore energy recovery techniques that may be applicable to the brewing process and to provide an executive analysis of the engineering fundamentals in light of financial limitations and expected returns. The presentation will include examples of current technologies available, a commentary on their potential applications and a critique of their potential limitations. As breweries expand into developing countries and existing breweries modify processes to meet their new operating environments the opportunities to incorporate these technologies into current processes will generate results that have an immediate impact on the financial bottom line. With the move toward triple bottom line reporting such innovations will also provide positive results from an environmental standpoint and allow the company to report on non-financial aspects of its operation. It is my intention to discuss technologies that will be applicable to the boiler, general brewing process, refrigeration, bottling and CIP activates. Examples will be provided as to how such activities are currently being conducted in both breweries and other processing plants. I will also provide a decision-making framework that can be utilized by conference attendees for assessing the benefits of proposed energy recovery projects and the prioritizing of their implementation. John Mead has worked in the engineering field for 18 years, starting as a mechanical engineer in the motor trade. He spent eight years at Unilever’s Industrial Chemical division before taking up the national sales managers role at Renold NZ. Currently John is employed as the Australasian sales manager for Emech Control. Emech Control is a specialized valve and actuation manufacturer who produces a range of valves and controls for a variety of customers in process industries. John’s area of expertise is heat and energy recovery. John holds a number of engineering qualifications and has also completed a BBS and postgraduate qualifications in accounting. He is currently completing his masters degree in environmental accounting, and his core area of research is in creating economic models that illustrate the impact energy issues have on companies operating profitably and their share price.
Master Brewers Association of the Americas Dedicated to the technology of brewing Visit MBAA’s Exhibit #704 Find Big Discounts on • Best-selling MBAA books and merchandise • Annual dues for new members • MBAA Brewing and Malting Technology Course November 2–13, 2008, Madison, WI • MBAA Anniversary Convention October 2–4, 2009, La Quinta, CA Stop by and register to win an MBAA t-shirt! www.mbaa.com
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Program Book World Brewing Congress
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BECOPAD www.becopad.com Pure depth
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Table of Contents About Each Organi
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Your customerscan savorhand-crafted
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European Brewery Convention EBC, si
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PALATINOSE from BENEO-Palatinit is
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BREW HOUSE VESSELS/RENOVATION PROCE
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CONSERVING WATER HAS A RIPPLE EFFEC
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Thank you to the following WBC 2008
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Schedule at a Glance HCC denotes Ha
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Program HCC denotes Hawaii Conventi
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Pre-congress Course: Topics in Brew
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Opening Plenary Session Keynote and
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Daily Schedule — Monday, August 4
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Pairings workshop. The effect of gl
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2:30 p.m. O-35. A survey and explan
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4401 Oxy Fluorescence Quenching Oxy
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10:05 - 11:50 a.m. Technical Sessio
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Post-congress Course: EPR Plus: Pra
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Poster Session HCC Kamehameha Hall
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P-126 The use of carbon dioxide in
Page 47: P-186 The making of a professional
Page 50 and 51: I-3 ERAB engaging in putting knowle
Page 52 and 53: IBD Symposium: It’s Education, St
Page 54 and 55: I-11 Control of flavor production i
Page 56 and 57: Organization The BCOJ was establish
Page 58 and 59: Miller, he spent 25 years with Carg
Page 60 and 61: Workshop Biographies W-1 To Ferment
Page 62 and 63: Cindy-Lou Dull received a B.S. degr
Page 64 and 65: W-8 Packaging: Draft Beer from Rack
Page 66 and 67: Technical Session Abstracts & Biogr
Page 68 and 69: Technical Session II: World Class M
Page 70 and 71: Technical Session III: Stability Mo
Page 72 and 73: O-12 Investigations on the behavior
Page 74 and 75: Technical Session V: Finishing Mode
Page 76 and 77: O-20 Changes in protein and amino a
Page 78 and 79: Technical Session VII: Cereals/Pseu
Page 80 and 81: O-28 Psychophysical models for the
Page 82 and 83: O-32 Influence of harvest date, gro
Page 84 and 85: O-35 A survey and explanation for t
Page 86 and 87: O-39 High cell density fermentation
Page 88 and 89: O-43 The sensory directed product d
Page 90 and 91: O-46 Rapid detection and identifica
Page 92 and 93: O-50 Improvement of premature yeast
Page 94 and 95: O-54 Comparison of different wort b
Page 96 and 97: O-58 Gene expression analysis of la
Page 100 and 101: Poster Session Abstracts & Biograph
Page 102 and 103: P-68 Mycotoxin lateral flow assays
Page 104 and 105: P-72 Evaluation of optical O 2 meas
Page 106 and 107: P-76 Quantitatively identifying PYF
Page 108 and 109: Award from the ASBC in 2005 with Ma
Page 110 and 111: Poster Session: Brewhouse Moderator
Page 112 and 113: P-88 Wort boiling by batch rectific
Page 114 and 115: P-92 Prediction of malt sugar conte
Page 116 and 117: P-96 The use of response surface me
Page 118 and 119: P-101 The use of response surface m
Page 120 and 121: P-104 Understanding the value gener
Page 122 and 123: P-108 The relationship between wate
Page 124 and 125: P-113 Visual recording of process c
Page 126 and 127: P-117 Practical usages of electroly
Page 128 and 129: P-121 Improved plant cleanliness, p
Page 130 and 131: P-125 Advances in preparation and p
Page 132 and 133: P-130 Fermentation course predictio
Page 134 and 135: discussed in this presentation. We
Page 136 and 137: P-139 Effective use of yeast nutrie
Page 138 and 139: P-143 Aspects of beer quality and e
Page 140 and 141: P-147 An innovative regenerable fil
Page 142 and 143: P-151 Citra—A new special aroma h
Page 144 and 145: Poster Session: Malt Moderator: Kel
Page 146 and 147: P-158 New barley varieties and thei
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P-162 Effect of high temperature-hi
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Poster Session: Nutrition Moderator
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P-170 Controlling fills in the brew
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candidate and research associate at
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P-179 Improved operating conditions
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Poster Session: Premature Yeast Flo
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P-187 The effect of hop harvest dat
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P-191 Sensory detection thresholds
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P-195 A new approach to sensory eva
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their maturation capacity and to sa
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P-203 Anaerobic and aerobic beer ag
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Poster Session: Yeast Moderator: Gr
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P-214 Functional analysis of mitoch
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P-218 Detection of yeast in brewery
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Bring the Congress Home on CD! WBC
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Maca, W., W-1 Maeda, H., P-71 Maeda
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WBC 2008 Exhibits Representatives f
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180 %alcohol. Included in the range
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111 Hop Breeding Company LLC, 31 N.
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115 PureMalt Products Ltd., Victori
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Exhibit Numeric Listing 104 Oregon
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Advertisers’ Index A. Ziemann Gmb
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