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, [...]
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. [...]
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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 [...]
Presentation Abstract As the diversity of brands in the Australian beer market is increasing, the complexity within the supply chain in Australian breweries rises as a result. As part of a major upgrade at Lion’s West End Brewery in Adelaide, a new 500 Hl brew house was installed to make the operation more [...]
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 [...]
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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 [...]
Presentation Abstract The aim of our research and breeding programme is to develop new varieties of hops which are able to compete in the market, yet are also able to be cultivated efficiently. In developing tangible breeding objectives we therefore look to our customers and their needs, but also to relevant agricultural issues. [...]
Presentation Abstract Low-malt beer (happoshu) in Japan use high amount of adjuncts such as corn and rice. The adjuncts were treated with malt (10% weight of adjuncts) at 100 ℃ for effective gelatinization during mashing. Most of the happoshu was successful in gelatinization at 100℃. However, deterioration of leutering speed was observed at [...]