Smart Choices in Water Treatment for Better Sustainability – Eumann, Michael

Presentation Abstract Water and energy reductions are common themes in breweries and beverage factories. This paper presents most recent developments in equipment technology to meet even the most stringent sustainability targets. But the journey towards better sustainability performance is just beginning. The paper looks at various areas of water treatment from filtration, dechlorination, [...]

Beer the Beautiful Truth – Harding, Kirsty

Presentation Abstract Like most mature Western markets, the beer category in Australia has been in decline for many years with per capita consumption contracting since 1975.  The shift away from beer reflects changes in how Australians socialise, a proliferation of consumer repertoires, changing population dynamics and a greater focus on health and wellbeing. [...]

Value for Money: Improvement to Quality, Reproducibility and Productivity on a Budget – Ellis, Graham

Presentation Abstract Propagation of wine yeast for cider fermentations is done via the rehydration of lyophilized yeast in a dosing tank 20 min prior to the delivery of the yeast into a single stage propagation system under constant aeration for 18hrs prior to pitching into a fermentation tank. Yeast propagation and the resulting [...]

The Use of VE to Optimise CAPEX – Pecar, Michael

Presentation Abstract Value engineering is commonly used during business case development to optimise CAPEX. It needs to involve a multi-discipline group of people to ensure all vested interest are represented. It is very important from the beginning that the customer’s key requirements are understood. The process has to be well facilitated to ensure [...]

Characterisation of New Zealand Hop Character – Eyres, Graham

Presentation Abstract Hoppy flavour in beer remains poorly understood, particularly how different yeast strains, fermentation parameters and hop varieties interact to give rise to various hop characters. Recently released hop varieties can impart novel aroma characters to beer, but the compounds responsible have not been elucidated. This paper will present results from our [...]