Brewery Student Beyond Borders

Brewery Student Beyond Borders

Technical MeetingMBAA-Rocky Mountain District

Wednesday, April 11th, 2012

Program

•Introduction

•Internship at a macro brewery

•Internship at a micro brewery

•Goals & Transfer of knowledge

•Cultures, ethics and development

“This presentation is based on different experiences and specific statements must

therefore not be seen as a generalization.”

Introduction

•Background

•Choosing to become a Diploma Brew master (M.Sc. study)-Requirements ( B.Sc. , minimum 9 month of documented extensive brewing experience before graduating, 18 weeks courses)

•Malthouse (Raw Materials)•Brewhouse (Wort Production)•Fermentation (Yeast Handling, Fermentation, Stabilisation, Filtration)•Packaging (Bottling, Canning, Kegging)•Soft Drink (Mineral Water, Soft Drinks, Functional Drinks)•Utilities (Heat Generation, Cooling Supply, CO2, Fresh & Waste Water Treatment, Compressed Air)

-

Introduction

•Reports

•Why and where? Nøgne Ø

SSB, Nørrebro bryghus

LübzDMG

Holsten

Holsten Brauerei - Hamburg

Lübzer Brauerei - Lübz

DMG - Denmark

Left Hand - Longmont

Nøgne Ø – Grimstadt (Norway)

Introduction

•Reports

•Why and where?

•Next to come- M.Sc Biotechnology & Diploma master brewer

Internship at a macro brewery > 1 mio. hl year

• Organization

• Production- Uniform production of high quality

- Control and analysis’

• Processes- Insight to the V-shape theory and product flow- Considerations with handling of large scale

- FiltrationStabilization (PVPP)Alternatives to DE

Internship at a micro brewery 10^3 – 10^4 hl year

• The art of brewing- Handling of equipment

• Raw materials

• Sensory

Goals & Transfer of knowledge

• Goals are the foundation for constant development and the ability to transfer knowledge from one scale of production to another…

Macro brewery Micro brewery-Economics - Passion

Malt transporterMalt transporterMalt delivery

InspectorInspector Metallic components

Malt silo x 171,923 t

Malt silo x 171,923 t

InspectorInspector rejected

Target silo x 7Target silo x 7

Pre-masher x 4125 hl

Pre-masher x 4125 hl

Miller x 4Miller x 4

12 t/h

Water

Energy

In-masher x 2550 hl

In-masher x 2550 hl

Energy/heatrecycle water

Mash tun x 4550 hl

Mash tun x 4550 hl

Lauter tun x 4730 hl

Lauter tun x 4730 hl

Steam/stirring

Stirring/water

Last run offwater

Smooth water tank450 hl

Smooth water tank450 hl

Spent grain

Boiler x 41000 hl

Boiler x 41000 hl

Buffer tank x 4762 hl

Buffer tank x 4762 hl

(First run off)

LAB x 2 fermentation

210 hl

LAB x 2 fermentation

210 hl

Condensate

External cooker x 260 hl

External cooker x 260 hl

Wirl pool x 3784 hl

Wirl pool x 3784 hl

Cooler x 3Cooler x 3Cold water, 12 C Hot water, 80 C

Trub tank x 2100 hl

Trub tank x 2100 hl

Hops

650 hl/h

Fermentation

Ground level

Basement

5th & 6th level

2nd level

1th level

Wort production – Brew house

Steam

Malt transporter 2Malt transporter 2

20 t/h

40 t/h

30 min

20 min / 62 C

65 min / 72 C20 min / 78 C

( 1,5 h )

50 min

30 min

Goals & Transfer of knowledge

• Goals are the foundation for constant development and the ability to transfer knowledge from one production to another…

Macro brewery Micro brewery- Economics - Passion(hl/MaH, recycling, waste disposal) (Taste&appearance, customer contact, local)

But of course size and amount of different products makes the difference…

Macro brewery

-Function of a large company-More technical approach through analysis and control-Process flow and lean-Full introduction to all types of processes in brewing-Utilities

Micro brewery

-The art of brewing-Process handling-Raw materials and compositions-Costumer approach

Goals & Transfer of knowledge

Cultures, ethics and development

Do all these new iniatives take away traditions?

Are they blocked by traditions?

Or are we even ready for them?

Cultures, ethics and development

The world of brewing is old and conservative… But… Times are changing and so is the way of brewing due to various factors and aspects…

• Spent grain for bio refining or cattle feed?

• Membrane filtration and Reinheitsgebot

• Fusarium infected barley vs GMO (USA & EU)

• Use of enzymes in the future…- Essential with growing markets and prices on raw materials - Ethics and attitude among consumers- Developing countries

• Health effects

- Silicon

Take home message

When your intern asks; ”Why are you doing this?”

And your answer is; ”Because that’s what we’ve always been doing” .

Then please ask yourself;

”But why?” and ”Could we do it other ways?”

Q & A ?

Scandinavian School of Brewing - Copenhagen

The 40 Lecturers are coming from:

Since 2011

Carlsberg Headquarters Carlsberg Research Centre Carlsberg DK – FredericiaCopenhagen University KU SCIENCEDanish Brewers’ Association Carlsberg UKCowi ConsultDanfoss SolutionsKronenbourg Technical CentreWigand & Maagoe Nørrebro BryghusAlectia A/S – DenmarkRoyal Unibrew: Faxe Royal Unibrew: Kalnapalis - LithuaniaGrundfos A/S - DenmarkHartwall Brewery – FinlandSinebrychoff Brewery - FinlandAlfa Laval Europe - DenmarkEcolabNovozymesRaisio MaltKrüger water treatmentVersuchs und Lehranstalt Berlin (VLB)

The Specialisation in Brewing Science and Technology

*Students with practical experience equivalent to the practical training in thebrewing industry are exempt from this course. The students must take elective courses instead. 

Year 1 Block 1 Beverage technology * Exploratory Data Analysis or Fundamentals in Biotechnology

Block 2 Brewing 1

Block 3 Brewing 2

Block 4 Project in Practice (Brewery related)

Year 2 Block 1 Elective course Elective course

Block 2 Elective course Elective course

Block 3 Thesis (30 ECTS points)(Brewery related)Block 4

Master Brewers graduated fromThe Scandinavian School of Brewing 2011

Denmark 280 Turkey 5

Norway 103 Israel 3

Sweden 165 Sri Lanka 1

Finland 39 Nepal 2

Iceland 2 England (UK) 2

Thailand 18 Italy 5

Malaysia 2 Estonia 3

Vietnam 5 Latvia 3

China 5 Lithuania 4

ParaguayMexico

11

RussiaSerbia

18 4

Malawi 3 Ukraine 7

Spain 1 Canada 1

Libanon 1 Kaszakhstan 1

Hungary 1 Uzbekistan South Korea

11

Total 690

Contact

Anders Nielsen

B.Sc. BiotechnologyEmail: [email protected]: (+45) 22747465, DenmarkPhone: 702 – 238 – 9577, USA

http://www.brewingschool.dk