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Brewery Student Beyond Borders

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

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Brewery Student Beyond Borders

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  1. Brewery Student Beyond Borders Technical Meeting MBAA-Rocky Mountain DistrictWednesday, April 11th, 2012

  2. 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.”

  3. 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) • -

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

  5. Holsten Brauerei - Hamburg

  6. Lübzer Brauerei - Lübz

  7. DMG - Denmark

  8. Left Hand - Longmont

  9. Nøgne Ø – Grimstadt (Norway)

  10. Introduction • Reports • Why and where? • Next to come • - M.Sc Biotechnology & Diploma master brewer

  11. 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

  12. Internship at a micro brewery 10^3 – 10^4 hl year • The art of brewing - Handling of equipment • Raw materials • Sensory

  13. 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

  14. Wort production – Brew house Malt transporter Malt delivery Mash tun x 4 550 hl Steam/stirring 40 t/h 65 min / 72 C20 min / 78 C Inspector Metallic components Ground level Basement Stirring/water 5th & 6th level Lauter tun x 4 730 hl Spent grain 2nd level (First run off) Malt silo x 171,923 t Last run offwater 1th level ( 1,5 h ) Condensate LAB x 2 fermentation210 hl Inspector rejected Boiler x 4 1000 hl Buffer tank x 4 762 hl Hops Malt transporter 2 50 min 20 t/h Trub tank x 2100 hl External cooker x 260 hl Target silo x 7 Wirl pool x 3784 hl Smooth water tank450 hl Steam Pre-masher x 4 125 hl Water 30 min 30 min Miller x 4 Energy Cooler x 3 Cold water, 12 C Hot water, 80 C 12 t/h 650 hl/h Energy/heatrecycle water 20 min / 62 C In-masher x 2 550 hl Fermentation

  15. 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…

  16. Goals & Transfer of knowledge • 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

  17. Cultures, ethics and development Do all these new iniatives take away traditions? Are they blocked by traditions? Or are we even ready for them?

  18. 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

  19. 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?”

  20. Q & A ?

  21. Scandinavian School of Brewing - Copenhagen

  22. The 40 Lecturers are coming from: Carlsberg Headquarters Carlsberg Research Centre Carlsberg DK – Fredericia Copenhagen University KU SCIENCEDanish Brewers’ Association Carlsberg UKCowi Consult Danfoss Solutions Kronenbourg Technical Centre Wigand & Maagoe Nørrebro Bryghus Alectia A/S – Denmark Royal Unibrew: Faxe Royal Unibrew: Kalnapalis - LithuaniaGrundfos A/S - Denmark Hartwall Brewery – FinlandSinebrychoff Brewery - FinlandAlfa Laval Europe - Denmark EcolabNovozymesRaisio MaltKrüger water treatment Versuchs und Lehranstalt Berlin (VLB) Since 2011

  23. The Specialisation in Brewing Science and Technology *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.

  24. Master Brewers graduated fromThe Scandinavian School of Brewing 2011 Total 690

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

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