Brewery Student Beyond Borders Technical Meeting MBAARocky Mountain

Brewery Student Beyond Borders Technical Meeting MBAA-Rocky Mountain District Wednesday, April 11 th, 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) 1. Malthouse (Raw Materials) 2. Brewhouse (Wort Production) 3. Fermentation (Yeast Handling, Fermentation, Stabilisation, Filtration) 4. Packaging (Bottling, Canning, Kegging) 5. Soft Drink (Mineral Water, Soft Drinks, Functional Drinks) 6. Utilities (Heat Generation, Cooling Supply, CO 2, Fresh & Waste Water Treatment, Compressed Air)

Introduction • Reports • Why and where? DMG Holsten Nøgne Ø SSB, Nørrebro bryghus Lübz

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 - Filtration Stabilization (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 - Economics Micro brewery Passion

Wort production – Brew house Malt delivery Malt transporter Steam/ stirring 40 t/h Inspector 65 min / 72 C 20 min / 78 C Metallic components Stirring/ water Ground level Mash tun x 4 550 hl Malt silo x 17 1, 923 t Last run off water Lauter tun x 4 730 hl 2 nd level (First run off) ( 1, 5 h ) Basement 5 th & 6 th level Spent grain Condensate Inspector LAB x 2 fermentation 210 hl rejected 1 th level Boiler x 4 1000 hl Buffer tank x 4 762 hl Malt transporter 2 50 min Trub tank x 2 100 hl 20 t/h External cooker x 2 60 hl Target silo x 7 Water Smooth water tank 450 hl Pre-masher x 4 125 hl Hops Wirl pool x 3 784 hl Steam 30 min Energy Miller x 4 Cold water, 12 C 12 t/h Energy/heat recycle water In-masher x 2 550 hl Cooler x 3 650 hl/h 20 min / 62 C Fermentation Hot water, 80 C

Goals & Transfer of knowledge • Goals are the foundation for constant development and the ability to transfer knowledge from one production to another… Macro brewery Economics Micro brewery Passion (hl/Ma. H, recycling, waste disposal) (Taste&appearance, customer contact, local) But of course size and amount of different products makes the difference…

Goals & Transfer of knowledge Macro brewery Micro 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 - The art of brewing - Process handling - Raw materials and compositions - Costumer approach

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: Carlsberg Headquarters Carlsberg Research Centre Carlsberg DK – Fredericia Copenhagen University KU SCIENCE Danish Brewers’ Association Carlsberg UK Cowi Consult Danfoss Solutions Kronenbourg Technical Centre Wigand & Maagoe Nørrebro Bryghus Alectia A/S – Denmark Royal Unibrew: Faxe Royal Unibrew: Kalnapalis - Lithuania Grundfos A/S - Denmark Hartwall Brewery – Finland Sinebrychoff Brewery - Finland Alfa Laval Europe - Denmark Ecolab Novozymes Raisio Malt Krüger water treatment Versuchs und Lehranstalt Berlin (VLB) e c n i S 11 0 2

The Specialisation in Brewing Science and Technology Year 1 Year 2 Block 1 Beverage technology * Block 2 Brewing 1 Block 3 Brewing 2 Block 4 Project in Practice (Brewery related) Block 1 Elective course Block 2 Elective course Block 3 Thesis (30 ECTS points) (Brewery related) Block 4 Exploratory Data Analysis or Fundamentals in Biotechnology *Students with practical experience equivalent to the practical training in the brewing industry are exempt from this course. The students must take elective courses instead.

Master Brewers graduated from The 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 Paraguay Mexico 1 1 Russia Serbia Malawi 3 Ukraine 7 Spain 1 Canada 1 Libanon 1 Kaszakhstan 1 Hungary 1 Uzbekistan South Korea Total 690 1 1 18 4

Contact Anders Nielsen B. Sc. Biotechnology Email: brygg@bio. dtu. dk Phone: (+45) 22747465, Denmark Phone: 702 – 238 – 9577, USA http: //www. brewingschool. dk