brewery student beyond borders technical meeting mbaa-rocky mountain district wednesday, april 11...
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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: brygg@bio.dtu.dkPhone: (+45) 22747465, DenmarkPhone: 702 – 238 – 9577, USA
http://www.brewingschool.dk
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