A New Concept for Monitoring the Quality of Filled Packages – Buis, Mr Marco

Presentation Abstract Pentair Haffmans presents a new concept for monitoring filled packages, an outstanding solution that measures all relevant quality parameters directly in the filled package in a single measurement step. The new concept is based on the proven Pentair Haffmans technology like the Carbon Dioxide Measurement and differentiated optical Total Package Oxygen [...]

Environmental Improvement by Pasteuriser Replacement – Brister, Robin

Presentation Abstract The increasing shortage of water combined with an ongoing debate about CO2 emissions are among the major challenges for the brewing industry in future. A main contributor to water and energy consumption in the brewing process is the tunnel pasteurizer. To replace tunnel pasteurizers, membrane filtration or a flash pasteurizer can [...]

Strategic Water, Energy & Waste Management in a Modern Brewery – Cooper, Craig

Presentation Abstract are at the forefront of environmental efficiency, with key performance indicators for water, energy, and waste a fundamental reflection of a brewery's overall performance. Lion's brewery in Auckland, The Pride, uses strategic target setting and project planning processes to continuously improve upon its best practice status in these areas. Driven from senior management [...]

Newable Green Energy Source from Biogas to Biomenthane & Carbon Dioxide – Spee, Roy

Presentation Abstract Biogas upgrading systems, that produce bio-methane from biogas, are becoming more main- stream when it comes to increasing the value of biogas. Due to several factors the traditional economic model of creating electricity from biogas is under pressure, but there is a more profitable solution than producing electricity: bio-methane. Biogas upgrading [...]

Fermentation Analysis of Top-Fermenting Yeast – Inadome, Hironori

Presentation Abstract Top-fermenting yeast have a wide variety of fermentation properties, which strongly influence the flavor and taste of beer produced. We have investigated the fermentation properties of more than 200 strains of top-fermenting yeast by lab-scale fermentation analysis. The yeast strains were grouped by multivariate statistical analysis into clusters based on several [...]

Petite Mutations and their Impact of Beer Flavours – Josey, Maria and Speers, Alex

Presentation Abstract The occurrence of mitochondrial mutations in brewing yeast (i.e., petites) has been noted since before the mid-1900's. Relatively recent work has reported on the occurrence of these mutants in large-scale cylindrical-conical fermenters. It has been generally accepted that elevated temperatures and ethanol levels in the centre of the fermenter cone contribute [...]

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