the effects of reliable quality control in a craft brewery. european... · the effects of reliable...

www.anton-paar.com

The effects of reliable Quality Control in a

Craft Brewery.

5th European MicroBrew Symposium Monday, 7th November 2016 | Nuremberg

Julia Sattler | Michaela Schölnberger Product Management Lab Density & Concentration

Anton Paar GmbH

www.anton-paar.com www.anton-paar.com

Retrospect Microbrew Symposium 2014

Mash tun

Lauter tun

Whirlpool & Cooler

Fermentation

Filtration

▸What is

▸What does Anton Paar stand for?

▸ Extract measurement in Wort & Fermentation

Control based on Density

▸ Analysis of Dissolved Gases along the

Filtration and Filling process

▸ Instrument Package ‚Craft2Craft‘


Retrospect Microbrew Symposium 2014

OUR CRAFT

Craftmanship has fueled our company ever

since Anton Paar founded his

one-man workshop in 1922.

Today we are the world‘s first address for precise

measurements on beer. Like you, we‘re driven to find

new solutions, improve and refine, never stop the

flow of ideas.


▸ Instrument Update

▸ The effects of reliable Quality Control in a Craft Brewery

▸ Possible improvements based on customer experiences

▸ Why a measurement tells you more than a calculation

▸ Creativity meets Quality

Agenda


INSTRUMENT UPDATE

What‘s new in the Craft2Craft product portfolio.


UPDATE – The Craft2Craft Package

DMA 35 Portable Density Meter incl.

Rubber Protection Housing

Craft2Craft

Instrument Case

CarboQC At-line CO2 Meter or

CboxQC At-line CO2 & O2 Meter or

OxyQC O2 Meter

Alex 500 Alcohol and

Extract Meter


Alex 500

the new Alcohol and Extract Meter

complements the portfolio for quality

control in the craft brewery

Craft2Craft within the brewing process – Status 2016

Mash tun

Lauter tun

Whirlpool & Cooler

Fermentation

Filtration


▸ Patented combination of measuring

technologies (US 8106361; AT 504436 A4)

▸ NIR absorption technology at three different

wavelengths

▸ Density measurement based on the

oscillating U-tube principle

▸ Statistical model is used to determine

alcohol, extract and more typical beer

parameters

New since 2015: Alex 500 Alcohol and Extract Meter


▸ Alcohol and OE measurement for

small Breweries

▸ Quick easy inline installation

▸ For regular beers only,

no alcohol-free or mixed beers

New since 2015: Beer Monitor Basic for Process Control

*BMB not integrated in C2C Package


EFFECTS OF QC

My beer meets my (customers) expectations to 100 %.


▸Measure samples during all production steps from

your beer wort to the packaged product

▸ No need to send samples to external lab

▸ Quickly react in case of any undesired deviations

▸ Fermentation monitor mode: based on density

Measurement of (apparent) extract - WHY


“If, for instance, we would receive grain from the mill that has been

crushed using the wrong mill settings, it would affect our product – the

DMA 35 density meter would give us this information soon enough to

avoid any serious mishaps.”

John Driebergen, head brewmaster, Fourpure brewery, London (UK)



Benefits of digital methods

Time saver: Measurements on are at least five times faster

No chance for errors: Values are shown on a big screen

Traceability/documentation: stores/exports/prints data

Covers whole range & all measuring units required

Automatic temperature compensation: no manual corr.

Robust design: ready for a long working life

Cost savings: savings in time & efforts x labour cost

„There are only 2 types of

hydrometers,

those that have broken and

those that will break soon.“


▸ Door opener for a better understanding of the brewing process

▸ Gives possibility of calculation of approximate alcohol content


If it is so easy,

why should I

also MEASURE

the alcohol?


▸ Calculations for alcohol & original extract …

▸ … are based on given formulas

(e.g. Balling formula; HMRC calculation in UK)

▸ … consider the main ingredients water, hops, malt

( a certain amount of extract is converted to a

defined amount of CO2 and alcohol)

Alcohol calculation vs. measurement


▸Main reasons for deviations calculation vs. measurement

▸ High Gravity Beer Styles

▸ Adjuncts: e.g. rice / sugar syrup, maltose, barley, wheat, honey …

▸ Secondary fermentation (addition of sugars before bottling)

▸ Further potential reasons

▸ Conditions during brewing and fermentation (e.g. uneven temperatures

across the mash bed, changes in mashing procedure)

▸ Evaporation not considered in calculations

▸ Dilution, …

Alcohol calculation vs. measurement


▸ Check your beer‘s alcohol and extract content,

calories, degree of fermentation etc. yourself, at any

time

▸ Before / after bottling

▸ Compare different batches & ensure consistent quality

and taste

▸ Ensure what‘s on the label is in the bottle

▸ Learn more about influencing factors on consistent

quality

Measurement of alcohol and real/original extract - WHY


“If we notice that there is something out of specifications, then we can

still take action and get the batch back on track before submitting the

sample.”

Tuomas Markkula, head brewmaster Malmgård brewery, Finland

Measurement of alcohol and real/original extract - WHY


▸ CO2 content is one of the most important quality criteria

▸ Strongly influences the fresh taste, so-called “Rezenz”

▸ as well as the amount of foam

▸ Check your beer‘s dissolved CO2 content

▸ during conditioning/maturing in tanks

▸ before and after packaging,

final QC on CO2 in canned/bottled product

Measurement of dissolved CO2 - WHY


▸ Typical beer types & their CO2 values

▸ The solubility of dissolved CO2 is dependent on

▸ Temperature – lower solubility at higher temperatures

▸ Pressure – solubility increases proportional to partial pressure


Beer type CO2 content

min [g/L]

CO2 content

max [g/L]

Pilsner 4.0 5.5

Weizen 5.5 7.0

Ale 3.0 5.0

Porter, Stouts 3.0 5.0

...


How does the dissolved CO2 measurement work?

▸Multiple Volume Expansion Method

p, T p, T

Selectively measured CO2 content in beer not influenced by other residual gases

Additional determination of Package pressure and the content of Residual Gas (e.g. Nitrogen)

2nd measurement

1st measurement


„If the CO2 pressure is too high, the dispense is going to be terrible,

and the beer will foam at the point of dispense which means that the

customers are losing money because there is too much foam in the

glass. This has to be avoided by all means.

If the beer is under-carbonated, it will dispense all right, but it will not

be met with a lot of enthusiasm by the consumer“.

Alex Lord, company director, Outstanding Beers, Bury Lancashire (UK)



„CO2 is important for dispense, also for mouth feel, flavors, and

aromas. We like for our stouts the CO2 to be a little bit lower than our

typical core range, and our Pilsner a little bit higher.“

John Driebergen, head brewmaster, Fourpure brewery, London (UK)



▸ Effects & benefits

▸ Ensure constant carbonation levels – customer experience

consistent product composition

▸ Brew and create different beer styles and accordingly monitor

different CO2 levels



▸ O2 content ends up in beer oxidation

▸ Prolonged exposure to oxygen

▸ Impacts on flavor compounds in beer

Common forms of off-flavors due to oxidized beer:

cardboard-like, stale, papery, leathery, bready,…

▸Reduces the shelf life of beer

▸ Check your beer‘s dissolved O2 content

▸ Throughout the brewing and packaging process

▸ Minimize exposure to oxygen at every transfer point,

filtering, packaging,..

Measurement of dissolved O2 - WHY


▸ Impact on Beer Quality

▸ Freshness

▸ Flavor and Hop Aromas

▸ Chill Haze: oxidation of polyphenols

▸ Colour

▸ New can coating materials



▸Measurement Points

▸ Any transfer - opportunity for oxygen to leak into the system

▸ While purging the tank before filling

▸ Out of the Ageing Tank

▸ dissolved O2 up to 200 ppb, ideally < 50 ppb

▸ Before and after filter/centrifuge process

▸ Identify sources of dissolved O2 ingress

▸ If buying a new filtration system or centrifuge – do your due diligence!



▸Measurement Points out of the BBT

▸ Important to measure right after transfer is completed

▸ Purge tanks well and measure dissolved O2 content in the

tank

▸ Fill BBT carefully!

▸ dissolved O2 up to 200 ppb (ideally < 50 ppb)



▸Measurement Points at the filler & out of packaged product

▸ Identify sources of dissolved O2 ingress

▸ filler head gaskets, pump fittings/seals, machine setup/design,

package itself

▸ Measuring points: at the filling line and out of the packaged

beer

▸ Calculate the Total Package Oxygen (TPO) in the package

▸ Target dissolved O2: < 100 ppb (250 ppb)



“Now, as we can monitor the oxygen, we can concentrate on different

aromas, how to keep them in the beer.”

Tuomas Markkula, head brewmaster Malmgård brewery, Finland



▸ Effects & benefits:

▸ Ensure consistent product composition – beer oxidation greatly impacts

consumer experience

▸ Effects on keeping aromas (e.g. of certain hops or fruits added) and

improve shelf life of the beer

▸ Localize oxygen ingress along the production process and quickly react to

level down and minimize beer oxidation ( “…from 2000 ppb to 10 ppb of O2…”)

▸ Detect problems in purging process



CREATIVITY MEETS QUALITY

A natural product kept under control


▸ Starting ‚Quality control‘ may lead to detection of inconsistencies in

your brewery

▸ QC is the first step to improve knowledge and brewing skills

▸ QC helps you to achieve the best possible taste, shelf-life, stable

conditions from batch to batch etc.

▸ All methods are applicable to any new creative beer style from the

first day on

Creativity meets Quality


VISIT US @ BRAU BEVIALE

Hall 5, Booth 100


▸ Live tests

▸ Live tests on alcohol, Plato & density

▸ Bring your own beer!

▸User Talks daily ▸ Tuesday, 8.11. – 3 pm

Brewmaster from Malmgård Brewery, Finland

Speaks about CO2 and O2, density and alcohol measurement.

▸ Wednesday, 9.11. – 3 pm

Brewmaster of Camba Bavaria, Germany

Speaks about alcohol and extract measurement.

▸ Thursday, 10.11. – 2 pm

Oli Weiss, Germany

Speaks about density measurement in home brewing applications.

Visit us @ Brau Beviale

Hall 5

Booth 100


THANK YOU!

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