INDUSTRY 06 THE MEURA JOURNAL BRASSERIE CHAMPIGNEULLES. version Meura 2001 filter, the Meura 2001 Hybrid, introduced in the market since 2010.

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1 DVLOPMNT 04 INDUSTIAL SULTS OF TH MUASTAM INDUSTY 06 MALT XTAT INDUSTY THNOLOGY 06 TH MUA 2001 TH MUA JOUNAL DINKT SPTMB MSS MÜNHN SPIAL ISSU DINKT 2017 / TADITIONALLY PIONS SIN 1845 / MUA S DVLOPMNTS SIN LAST DINKT Dear eaders, As usual we have summarised in this MUA JOUNAL,especially published on the occasion of DINKT 2017, some of the most interesting information we have shared with you in our different NewsLetters published since DINKT The industrial feedback collected from several breweries where a MUASTAM has been installed are showing results even better than what was expected by our Process ngineers! You will find these impressive informations in this Journal. All this clearly makes the MUA brewhouse (already undisputed champion in terms of extract recovery) the most efficient brewhouse in the world in terms of energy and water consumption. Since the beginning of 2014, our famous MUA THNOLOGIS &D center has moved in brand new facilities where our &D engineers are now working together with our Technological after sales engineers within the MUA T&S department. Please find more about this big step in our organisation in the next pages. On our booth here in Drinktec, you will also discover our latest development in the boiling process: the FLXIBOIL, an auto-adaptive wort spreader. ome along and visit us in Hall B2/526, we will be happy to show you this very interesting equipment! And of course, as always, you ll be greeted with a delicious selection of our most delightful Belgian beers. Sincerely yours, hristian D BAKLI hief xecutive Officer BASSI HAMPIGNULLS The Brasserie hampigneulles, located near Nancy, France, was founded in 1897 and experienced its golden era in the 50s and 60s. It was then an official sponsor of the Tour de France for some fifteen years and of the Olympic Games of In 2006, the brewery was bought by the German group TB-Beteiligungsgesellschaft GmbH that already owns two breweries in urope (Frankfurtan-der-Oder, already equipped with a Meura 2001 filter and Dresden). In 2012, to meet a constantly increasing demand and to reduce their losses in extract, the Brasserie hampigneulles decided to modernise its brewhouse. It enrolled the help of Meura which was soon chosen as main supplier. Previously the Brasserie hampigneulles was equipped with a lauter tun (20 ton throw) that no longer met its requirements for capacity (number of brews), efficiency (yield) and high gravity brewing. Already convinced by the technology of the Meura 2001 filter installed in their Frankfurt brewery, the group did not hesitate in contacting Meura for their new project and decided to order a new version Meura 2001 filter, the Meura 2001 Hybrid, introduced in the market since The Meura 2001 Hybrid filter has many advantages. Its reduced sparging (<2.2 litres of water per kg of malt grist) makes it possible to obtain an even denser and better quality wort while maintaining the laboratory extract yield level at a productivity level of 14 brews per day. Thanks to all those advantages, the production costs remain very low and enables the brewery to continue providing quality beer while maintaining the highest cost efficiency. The table below is showing the excellent performances of the Meura 2001 filter; average cycle times under 100 minutes and this with an excellent yield (laboratory yield and even higher). Meura was therefore the ideal supplier for this project - no contest. Were included in the delivered equipment: 1 drum sieve for cleaning the wheat 1 hammer mill LM5-200 for 8 T/h wheat 1 drum sieve for cleaning the malt 1 hammer mill LM5-160 for 20 T/h malt 1 malt grist bin for 26 T on load cells A Mechamasher (mechanical pre-masher) of 80 T/h A double Meura 2001 Hybrid filter for 20 T malt throw, extensible to 26 T and fitted with a Meuraclean. This project was a success, for Meura but also for the Brasserie hampigneulles, delighted with its new installations which exceed their expectations by far! B TYP WOT 100% MALT BW N XTAT LAST OMPSSION ( P) WASHABL XTAT SPNT GAINS MUA 2001 TOTAL OUPATION TIM (INLUDING SPNT GAINS MOVAL) (MIN) Average WOT MALT/ ON Average WOT MALT/ WHAT Today the Brasserie hampigneulles is the oldest French brewery to still be active! We wish it a long life and lots of success! Average DITO-IN-HIF : Bénédicte veraert, Meura S.A., ond-point J.-B. Meura 1, B-7600 Péruwelz (Belgium), P: , sales@meura.com exnihilo.be

2 02 MUA JOUNAL SPIAL ISSU DINKT 2017 St-Feuillien reasserts its trust in Meura Founded in 1873, the St-Feuillien brewery located in Le oeulx in Belgium is a family brewery managed by the Friart family. It is named after an Irish monk who, in the 7 th century, came to Belgium to preach the bible but unfortunately was tortured and decapitated. It is at the location of his agony that his disciples erected a chapel in his honour, which in 1125 was to become a Prémontrés abbey. The monks brewed beer here for centuries and today it is the Friart family who, since 4 generations, still perpetuates and sublimates that tradition. In 1894 the Brasserie St-Feuillien enlisted Meura for the installation of their new brewhouse and even the construction of the building itself. As their success grew, the brewery decided in 2012 to modernise its installations and to create a brand new state-of-the-art brewhouse. It again called Meura, by then the world leader in the sector of mash filtration and a major brewhouse manufacturer. Progressively a loyal relation was created between Meura and the Brasserie St-Feuillien, and we are very proud of it! The new brewhouse has a capacity of 120 hl of cold wort at 16 P, with an average throw of 2.6 ton malt. It consists of 3 vessels (mash tun, wort kettle and whirlpool), a Meura 2001 Junior of 74 chambers and a lassicmill Junior. With this design, the brewery currently produces 4 brews per working day of 12 hours. It produces numerous beers of different styles and tastes. Among them, you can find the beers of the St-Feuillien Abbey (Blonde, Brune éserve, Triple, uvée de Noël), Saison, St-Feuillien Grand ru and Grisette (Blonde, Blanche, Fruits des Bois, erise). In addition to lots of other medals received for their beers, some of the more prestigious are the World s Best Saison 2009 for the Saison and the Gold Medal 2011 at the uropean Beer Star for the Grand ru! Today the former brewhouse has become a museum where many visitors like to revisit the past but also to witness the bright future of this beautiful brewery. Backus AT Brewery BAKUS PU Not only famous for its Inca heritage, Peru is also the home of the Backus breweries! With 5 breweries located throughout the country (AT, Motupe, Arequipa, usco and Pucallpa Breweries) the SABMiller owned Backus group is by far the most important brewer in Peru, with a market share of about 95 % of the domestic production. The Peruvian beer market totals some 14.5 million hl per year! Among its numerous breweries, AT Brewery, located in the capital Lima, is the largest one with a current capacity of about 9 million hl sales beer. The AT brewery was built as a greenfield plant in AT Brewery mainly produces the ristal brand but also brands like Pilsen allao, Pilsen Trujillo, usqueña, Barena, MUA BAKUS MILSTON The first Meura 2001 filter in Peru was installed in 1992 in the imac brewery. This mash filter has been relocated to the Motupe brewery in 1996 and finally to the usco brewery in After integration of the Meura2001 in the usco brewery, that brewhouse became the brewhouse with the highest extract yield of all Backus breweries. POJT AND QUIPMNT Due to an ever increasing demand, the AT brewery decided to extend its production capacity. Meura was awarded with the brewhouse up-grade allowing to increase the capacity up to the required volume for the year The main reasons to choose for Meura s technologies was the high productivity (14 brews/day) and the low total cost of ownership of the Meura2001 filter. In addition, the brewery decided to install a arbomill (hammermill under O2 atmosphere) to further improve the flavor stability of the final beer. Finally, to reduce the steam consumption of the brewhouse the decision was taken to install an costripper (wort stripping), the first in a brewery of the SABMiller group! Before Meura s project started, the AT brewhouse was based on two brewlines equipped with lauter tuns and producing 8-9 brews a day per line. Very bright wort with a turbidity <10 mg/l xtract yield thanks to the fine milling and the Meura 2001 equal to the laboratory yield (2% more than with the lauter tun line running at only 9 brews per day) 14 brews a day thanks to the Meura2001 filter (occupation time of 100 minutes by average). Free DMS average <20 ppb thanks to the high efficiency of the costripper. Meura wishes to thank the team at the Backus AT brewery for their trust and for having awarded Meura with this challenging project! We take the opportunity in this article to thank the Brasserie St-Feuillien fort its trust in our technologies and wish it lots of success in the years to come! The major target was to maintain the existing capacity of brewhouse no.1 of 9 brews a day, 1000 Hl cold wort at 16 P and to increase the capacity in brewhouse no.2 to 14 brews a day, 1000 Hl cold wort at 16 P. This to be achieved with some new key technologies: Upgrade of the malt handling. arbomill 12 t/hr. Meura s hammermill with milling and grist storage under O2 atmosphere. Mechamasher 70 t/hr (mechanichal pre-masher). ereal cooker. Mash tun. Double Meura 2001 Hybrid for 20 tons malt equivalent. Wort preheating system. costripper (wort stripping). After the revamping of brewhouse no.2 (14 brews/day) and maintaining brewhouse no.1 (9 brews/day), the goal of 23 brews a day, 1000 Hl cold wort and 16 P is reality today! The up-graded brewhouse is reaching all process guarantees inquired by the brewery. The main obtained performances are:

3 SPIAL ISSU DINKT 2017 MUA JOUNAL 03 MUA T&S Meura s &D centre, founded in 1997, has built a strong reputation in the brewing industry over these past 15 years. To fully support and assist its customers during the whole lifetime of their Meura equipment, it was decided in December 2014 to bring together the &D section and the technological after sales department in brand new facilities in the scientific park of Louvain-la-neuve: Meura Technologies and Services was born! Installed in a modern and spacious building, their mission is to combine their skills and to provide Meura s customers a real partnership on all the technical and technological aspects of their equipment. From the very first contact, with feasibility tests in the pilot plant combined with a brand new laboratory; but also throughout the full lifecycle of the Meura equipment, with maintenance and troubleshooting services. Meura Technologies and Services is a 12-strong team (5 in the &D department and 7 in the After Sales department) whose main activities are: &D: New technology development Feasibility tests for new projects & applications Troubleshooting Training: Brewing science in relation with brewing schools AFT SALS: Off/On site services for troubleshooting On site services for fine tuning: productivity optimisation Audit (technical and technological) Service eport - Safety/security audit Upgrade of existing equipment evamping Mechanical/Software maintenance (supervision & survey) emote auditing through Ilobox technology Interested in Meura equipment but wondering whether it will meet your technological requirements? Please contact us! We ll be pleased to go through it with you! Meura Technologies and Services, your best technological partner! &D section Frédérique Harmegnies, &D Manager: After Sales Dpt Olivier Simal, Head of ustomer Services: BOUWIJ BOSTLS The Bosteels brewery was founded in 1791 by varist Bosteels in Buggenhout, Belgium. Today, many generations later, Antoine Bosteels is managing the brewery. The Bosteels brewery is specialised in top fermenting beers and brews three specialty beers highly appreciated among the beer lovers worldwide: Tripel Karmeliet, Kwak and DeuS. With the growing success of its quality beers, the Bosteels brewery needed to increase its brewhouse capacity and therefore decided to invest in stateof-the-art equipment. Their main concern was to maintain the uniqueness and tradition of the final product while brewing with modern and cutting-edge technologies. The old lauter tun was the bottleneck of the brewhouse and caused huge extract losses. ecognising the high performance of the Meura 2001 technology, the brewery opted to work with Meura. Meura s main range of supplies implies: A milling plant (lassic Mill LM1 PV with a capacity of 4 t/h) + grist bin on load cells with a capacity for 4.5 t malt grist One Mashing-in vessel with a capacity of 15 t/h One Meura 2001 Hybrid equipped with 44 chambers for a throw of 3850 kg of malt equivalent One spent grains hopper with expeller On 23 February 2015, the first brew came out of the renovated brewhouse and the full capacity was obtained in 3 days time. The expansion project was achieved in full respect of the brewery s tradition. Both companies managed to combine their skills and expertise within a very productive atmosphere. Thanks to their trust in Meura s equipment, the Bosteels brewery is now perfectly equipped to face new challenges and continue on its long path of success. TSTIMONIAL OF Hans Van emoortere (first left on the picture) and Iwan De Meyer (second left on the picture) What were the main raisons to opt for the Meura2001 technology? Our leading beer brand (Tripel Karmeliet) is brewed with 4 grain types (barley malt, wheat, wheat malt and oats) and the lauter tun had problems filtrating the mash. The filtration performance was poor and very irregular from one brew to another. Furthermore, over the last 20 years, with the increasing yield of malt, the insoluble part of the mash is decreasing. If this trend continues, lauter tuns will encounter more and more difficulties as they need more insoluble particles for filtration than the Meura2001. We also are located in the centre of the village and space is limited at our place. The Meura2001 fits very well, whereas a new lauter tun would need important structural works. A combination of all these factors quickly made us decide that the Meura2001 was the best option. What are your experiences now after 2 months production with the Meura2001? The process (brewhouse and fermentation) is much more stable, which improves the quality of our beers. Brew after brew, parameters like density, turbidity, colour, etc remain virtually stable. Also, the influence of the raw material quality on the filtration is very limited. We are also happy that we decided to acquire the mashing-in vessel. It provides perfect hydration of the mash. We have quite thick first wort of 27 P, and mashing-in would have been problematic with the previous traditional hydrator. The yield increased a lot (we have 8 hl more wort on 170 hl for the same throw!) and we can finish 4 brews in the brewhouse in a two-shift system. We are very happy with the project and proud that we now have a state-of-the-art milling department and brewhouse.

4 04 MUA JOUNAL SPIAL ISSU DINKT 2017 Industrial feedback on the Meurastream The VBL Da Nang brewery, partly owned by HINKN, is located in Da Nang, one of the major harbour cities in Vietnam. A commercial and educational centre in entral Vietnam, Da Nang is also the fifth largest city in terms of population. The increase in urban population has significantly been echoed in their beer consumption over the last decade. In 2011, Meura supplied a turnkey brewhouse to VBL Da Nang. This brewhouse, with a single mash tun as bottle neck, was limited to a production of 11 brews/ day at the most. Barely two years later, the successful Vietnamese brewery asked Meura to support them increasing their brewing capacity further. The purpose of the project was to obtain a production of 14 brews a day, keeping brewhouse efficiency high while reducing thermal energy consumption. The thermal energy consumption is indeed becoming even more critical given the fact that the Vietnamese government set new regulations on greenhouse gas emissions. The capacity increase of the brewhouse was obtained as a result of the following modifications: Installation of a second mash tun to provide at least 14 brews a day A new modified rear caisson allowing 8 more chambers in the Meura 2001 Hybrid, which represents an additional 700 kg of malt equivalent Thermal nergy onsumption (MJ/hl. at 15 P) Process Water onsumption (hl/hl. at 15 P) Brewhouse before revamping MJ/hl 1.50 hl/hl Brewhouse after integration of the MeuraStream concept Installation of the patented Meurastream concept (details see text) which enables pre-heated wort entering the wort kettle at boiling temperature and thus reducing the occupation time of the wort kettle which achieves huge energy savings. After a stop of only five days, production resumed in October 2014 at full capacity and in compliance with guarantees. The table below shows the impressive decrease in consumption of thermal energy and hot water excess. The thermal energy was reduced by MJ/hl! With the current steam cost of 70$/t (= 0.03$/MJ), this represents a saving of 0.34$/hl. For a 2.4 million hl wort production a year, it means 816,000$ of annual savings in thermal energy! In addition, Da Nang achieved water savings of 0.24 hl/hl! Note that in case of excess production of hot water, not only is the water wasted, but also the energy it contains. The results were even better than expected and Meura is delighted that the brewery placed their trust in the Meurastream technology. In view of the compelling success of the Meurastream in Da Nang, there has been an enormous interest in our patented Meurastream, and we therefore can assure that our next Newsletters will include a lot of similar successful stories MJ/hl 1.26 hl/hl educing the steam consumption by 52% and excess hot water by 35%! The following diagram shows the principle of the Meurastream The Meurastream (Meura patent P ) reduces the use of steam and hot water excess. It can be implemented both in a batch brewhouse and a Meurabrew (continuous brewhouse). IT OMBINS TWO MAJO THNOLOGIS: Brew water recovery at high temperature with re-use of energy Part of the energy from the wort cooling process will be used to pre-heat the wort during transfer to the wort kettle. Instead of heating the brew water in the wort cooler to 80-85, the water will be heated to about 96. This means that the volume of that hot water will be lower than at the usual lower temperature. Furthermore, the energy from the steam injected into the costripper (see below) is partially recovered and heats the water to 97. The hot water is then temporarily stored in a very hot water vessel. For the next brew, the 97 water is heated to 103 with an in-line steam booster and is used to pre-heat the wort to 99, when pumped to the wort kettle. The temperature of the brew water will be lowered from 97 to 82, and then used for mashing-in and sparging. In short, a part of the energy from the wort cooling is used for the wort pre-heating. Ostripper technology With the costripper, the heat treatment of the wort and elimination of volatile elements is divided into two steps (in a classic brewhouse the wort kettle performs these processes at the same time). In a first vessel, called the formation vessel, the wort is kept at 100 with almost no evaporation (less than 1%). All processes that involve heat treatment are performed in this phase (formation of DMS, sterilisation, enzyme deactivation, hop isomerisation etc.). After this formation step the trub is eliminated with a whirlpool or larisaver (wort settling tank). The final step, in-line with the wort cooling, is the stripping technology performed in the Ostripper. Wort is pumped on top of the stripper and in counter-flow 0.5% steam is injected to eliminate the unwanted volatile elements. The overall evaporation rate is thus only 1.5% (1% in the formation vessel and 0,5% in the Ostripper). TSTIMONIAL OF Alex Lowther, GM / Supply hain Manager, VBLDN (Da Nang) and VBLQN (Quang Nam) How would you evaluate the co-operation between your brewery and the Meura team during the project? o-operation is primarily based on trust and it is clear that this behavioural attribute grew in strength during the project phase. It is also encouraging to see this level of competence demonstrated during after care activities. As such, this positively contributes to a well balanced win-win partnership. ompared with your previous installation, would you please summarise the benefits in terms of production capacity, yield, energy savings, etc.? The installation has provided many added value opportunities. Operational efficiency has benefited in terms of asset use and, in particular, to reduce energy consumption, which is strongly in line with our Brewing a Better World strategy. Quality was never compromised, only enhanced. Did the project and installation meet your expectations? Most certainly. VBL DA NANG

5 M U A J O U N AL 05 SPIAL ISSU DINK T 2017 LDNIKA BWY (Molson oors) decided to work with Meura for their brewhouse revamping (including a Meura2001 filter). Before the order award, the brewery requested Meura to audit the equipment and to propose the most suitable revamping while keeping certain budgetary constraints in mind. The Ledenika Brewery is located in Mezdra, a small Bulgarian city with approx inhabitants, 100km North of Sofia. It is named after the nearby Ledenika cave, and passed on its name to its most famous lager beer, Ledenika. The brewery was established in The long relationship between the brewery and Meura started in the 1980s with the installation of a complete fermentation cellar including 12 cylindroconical tanks. Ledenika and Meura have maintained a strong relation since, based on technological trust and reliability. Three major issues were emphasised after the audit: 1. Poor performance of the mash tuns. The mash tuns had a stainless steel bottom part, carbon steel steam jackets and a copper dome. In addition to the low heating speed, the double jackets had some mechanical issues. 2. The lauter tun had a low extract yield and was the bottleneck of the brewhouse. 3. The wort kettle required a high evaporation rate. onsequently the high heat load was reducing the flavor stability of the final beer. Meura s mission was to revamp the brewhouse by improving the mash heating, mash filtration and the boiling process. The final target was to improve the productivity, efficiency and flavour stability of the final beer. To achieve this, Meura supplied the following technologies: A hammermill (lassicmill LM3) U pgrade of the mash tun thanks to the Aflosjet technology, new hydrator and new low shear agitator Meura 2001 Hybrid mash filter for throws of 8,5 tons malt (or malt equivalent) Upgrade of the wort kettle with an external boiler including 3 hop dosing units. The automation works and the electrical installation supervision were achieved with Meura s partner, the company Montelektro. One of the most outstanding aspects in this project is the installation of the Meura Aflosjets. The AFLOSJT system uses direct steam diffusion that gently heats the mash, providing numerous advantages compared to a conventional system using double jackets: apid and constant rise in temperature independent from IP cycles (equal mash vessel occupation time all week long). No fouling issue eduction of mash oxidation and shear forces, thanks to a gentle mixing This Meura state-of-the-art patented technology enables to heat mash optimally and quickly, irrespective of the size of the kettle compared to a double jacket technology and this without any fouling issue. xcellent mash filterability. We take the opportunity to thank the new Ledenika team for its trust in our equipement and team. Ideal solution for a brewhouse revamping. eduction of Strecker aldehydes. Only a weekly IP required thus lower amount of chemicals for cleaning. THNIAL DSIPTION The patented AFLOSJT technology works at a low steam pressure. The function of the agitator with the AFLOSJT system is no longer to assure a heat transfer as it is the case with a double jacket, but to make sure the brew is homogeneous. For this reason, the AFLOSJT system requires a type of agitator different from the double jacket system. In 2011, after a period of financial difficulties, the brewery was shut down for almost 3 years. Having been acquired by Litex ommerce in 2013, important investments were needed in order to restart the beer production. The original brewhouse was installed in the 1991 by a zech supplier and in poor conditions. The new owner contacted Meura and signed in September 2013 the order for the brewhouse revamping. The system is the ideal solution for a brewhouse re-vamping. It is installed without a long halt in production and is an attractive economical solution compared to the installation of new conversion vessels. Ledenika brewery is the third brewery in Bulgaria installing Meura s state-of-the-art technologies. arlier, the Zagorka brewery (Heineken), and the Astika brewery INSTALLATION OF AFLOSJTS ON TH XISTING MASH TUN 1 asily increase the capacity of your Meura2001! The Meura2001 is recognised throughout the world because this technology can simultaneously achieve laboratory yield at 14 brews/day with a bright wort and last but not least while producing high gravity wort. High gravity brewing is a common practice for most lager brewers, but is starting to become a global brewing standard. It provides a better occupation of the fermentation capacity and improves the final beer regularity by blending exactly to the desired density. As a consequence Meura is facing more and more requests by brewers equipped with a Meura2001 brewhouse to support them towards high gravity brewing. As opportunities to increase the throw (malt load) in an existing brewhouse are limited, increasing gravity often means reducing the cold wort volume. Altough the ideal would be to increase gravity while maintaining the same cold wort volume for a brew. A Meura2001 can be extended by installing longer side beams and adding chambers, but such modification often requires challenging modifications to the civil works and spent grains hopper and leads to a major brewhouse shutdown to perform the work. As an alternative, Meura developed the modified rear caisson for the Meura2001. By installing this rear caisson, 8 additional chambers can be added while keeping the load on the same position of the original civil works. The further modification takes just a few days. With 8 extra chambers the load (=malt throw) can be increased by nominal 700 kg (maximal 770 kg) malt or malt equivalent. alculated to a beer density of 12 P, it represents a capacity increase to brew 25,000 hl beer per month (300,000 hl installed capacity per year)! Most of our customers installing a modified rear caisson are keeping the cold wort volume and increasing the wort density. It means that investments for additional fermenters are not required. The modified rear caisson: a low cost solution to quickly increase the capacity of your brewhouse! Drilling of holes into the mash tun 2 Installation of Aflosjets 3 New mixing device for the mash tun

6 06 MUA JOUNAL SPIAL ISSU DINKT 2017 Meura s technologies in the malt extract industry Besides being famous in the brewing world, Meura is also the market leader in brewhouse technology for the malt extract industry. The global demand for natural sweeteners and colorants extracted from malt, barley, oats, rye and wheat and from other cereals is continuously increasing. There are many malt extract applications in the food & beverage, pharmaceutical and dairy industries. Malt extract is a natural product and has a key role to play in today s trend for natural and healthy food. With its never equalled technology, Meura s malt extract clientele is steadily growing. Over the last 20 years, Meura has sold 35 Meura 2001 filters in the malt extract industry. Since 2012, 8 complete Meura brewhouses were installed for malt extract producers. It shows that Meura is the best technological partner for any malt extract producers! ONLUSION As for the beer sector, Meura is also supplying their state-of-the-art technology for the malt extract production, and by always remaining one step ahead, they are now the leaders in this field. And proud of it! Meura s brewhouse for the malt extract production Meura developed a specific brewhouse for malt extract producers, of course with the Meura 2001 at the centre of the brewhouse. Please contact us if you would like to know all the details of our technology! One of the main reasons for Meura s success in the malt extraction industry is the opportunity to brew up to a 30 P cold wort density without extract losses. onsiderable energy savings are achieved during evaporation due to the very high initial gravity prior to evacuation. In most cases the final product has a density from 70 to 80 Brix. TSTIMONIAL OF Amy Targan, President of Malt Products orporation Meura was able to provide us a complete brewhouse package that included the design, equipment, basic engineering and on-site services. They worked well with our local contractors and engineers which allowed us to combine the best of what they had to offer with the best of what we had available locally. The Meura brewhouse is a showpiece for our customers and incorporates the latest, state-of-the art technology. ecently, Malt Products orporation, located in the USA, entrusted Meura with the order for a new brewhouse of their new malt extract plant, the Malt ompany of Ohio. Malt Products orporation is a world leader in the field of malt extract production and has grown from a regional supplier of malts in 1957 to an international company at present. The brewhouse s main equipment is as follows: A lassicmill LM2 A mashing-in tank Aflosjet technology (direct steam diffusion) for 2 mash tuns A mash cooler A Meura 2001 Hybrid Integration of a GIS tank, weak wort tank and heavy wort tank lectricity and automation Besides the Meura 2001 the Aflosjet technology is also very interesting for a malt extract producer. The Aflosjet is a mash heating technology by direct steam diffusion and has numerous advantages compared with the conventional double jacket technology and some are even more beneficial for a malt extract producer: It guarantees a rapid and constant rise in temperature, independent from IP cycles (reproducible mash vessel occupation time all week long). The thick mashes increase the risk of burning when using heating jackets, especially while making high gravity worts. The mash vessels themselves can be easily sourced locally. Most of the vessels for the project were produced locally in the USA. That allowed savings on the transport costs and time saved on delivery. In some countries import duties can also be reduced. The mixing device is only needed to keep the mash particles in suspension but not longer to increase the heat transfer. It enables to lower agitation speed which leads to a reduction of mash oxidation and shear forces. The result is a mash with excellent mash filterability. Only a weekly IP required, so therefore a lower amount of chemicals needed for cleaning. We thank Malt Products orporation for their trust and wish them all the best for the future! SOND BWHOUS NOVATION AT TH BASSI In 2012 the Brasserie hampigneulles (France) decided to replace its lauter tun with Meura2001 technology (including hammer mills and Mechamasher). Since then, their large brewhouse that produces brews between 900 and 1200 hl cold wort, is running on a double Meura2001 which can take a malt load of 20 up to 26 tons. It allowed the brewery to continue producing quality beer while maintaining the highest cost efficiency. The project was a great success and the brewery was delighted with its new installations which exceeded their expectations by far. SOND BWHOUS UPDAT Before the new renovation phase, the brewhouse at Brasserie hampigneulles (Frankfurter Group) was equipped with one mash tun and one adjunct cooker. Both vessels were not performing very well and limiting the brewhouse capacity to brews/day.

7 SPIAL ISSU DINKT 2017 MUA JOUNAL 07 Phillips Brewing and Malting o Phillips Brewing and Malting o, named after its founder Matthew Phillips, is definitely one of Meura s great supporters of the Meura 2001 on the anadian raft brewing scene! After several years of working for other brewers, Matt Phillips decided it was time to make beer of his own. But while Matt s beer was incredible, nobody would lend him the money to start the brewery. So he started in a small windowless apartment where Matt would brew beer by day and sleep on the floor by night, with lamps on timers to remind him when to wake up and do it all over again. Phillips first brews were unconventional. In the conservative beer climate of 2001 the brewery launched an spresso Stout, a aspberry Wheat Ale, and a boldly-hopped IPA; a suitable foreshadow for the creativity to come. Since then Matt Phillips has moved out of the apartment and entered into a more brewing-appropriate facility. He launched a soda company, a distillery, and most recently a malting facility the only one of its kind in anada. A real entrepreneur! FIST MUA 2001 JUNIO In 2012, Matt started discussing the integration of a Meura 2001 filter to replace the bottle neck of the existing brewhouse, the lauter tun. Furthermore, the brewery brews several beers at very high density and extract losses with the lauter tun became unacceptable for the growing brewery. In the beginning of 2013 Matt decided to invest in a Meura 2001 Junior filter equipped with 28 chambers to be able to make brews of 40 hl cold wort up to 18 P. The Meura 2001 Junior could help him in increasing its production capacity, extract yield and increasing the quality of its final product. SOND MUA 2001 JUNIO But soon the demand got even stronger. The brewery decided to triple the brew-size to 120 hl cold wort up to 18 P, which means a Meura 2001 Junior with 86 chambers. Although not originally foreseen, the front plate, mobile plate, rear caisson, hydraulic group and the 28 chambers of the Meura 2001 Jr delivered in 2013 were reused in the new Meura 2001 filter designed with 86 chambers. Again a major advantage of the Meura 2001 filter that allowed to keep the investment within limits. From time-honoured favourites, to brand new releases and special seasonal oneoffs, Phillips Brewing and Malting o today offers a wide range of high quality beers and Meura is proud to have been part of this great success! MATT S TSTIMONIAL Following Matt s words, there were three main reasons to go for a Meura 2001: NVIONMNTAL this was the starting point of our exploration. We had just completed a lifecycle analysis of our O 2 footprint, and were shocked by how much malted barley contributed to our greenhouse gas emissions. We were looking for ways to combat this. ONOMIS this had to do with the cost savings of the raw materials, and also with the fact that we could use it to create high gravity wort streams giving us 50% more brewhouse capacity, and thus deferring a full brewhouse upgrade (until now) AUTOMATION we were looking for ways to create more uniformity between brews, and had identified operator inconsistency in the lauter tun as a concern. Mash press is more easily automated. The main benefits are exactly what we had in mind more efficient use of raw ingredients, more extract, lower O 2 footprint, clear, consistent wort. TH MUA2001 SNIO The Meura 2001 Junior could help Matt in increasing its production capacity, extract yield and increasing the quality of its final product. THOW: 87,5 kg of M../ch SNIO: up to 17 tons of M.. DOUBL: up to 34 tons of M.. JUNIO THOW: 35 kg of M../ch AFT JUNIO: up to 3 tons of M.. NW! JUNIO: up to 3 tons of M.. MIO THOW: 11 kg of M../ch MUA 2001 MIO: up to 500 kg of M.. HAMPIGNULLS! Brasserie hampigneulles relied on Meura again and ordered the revamping of the existing mash tun and the adjunct copper, as well as a brand new mash tun in August The renovation of the existing vessel consisted of a new bottom part with double jackets including new agitators. The mash tuns have a useful capacity to heat up 890hl mash net while the adjunct cooker has a useful capacity of 300hl mash net. The mash tuns, with a diameter of 5.7m are the biggest ever made in the Meura workshop. This new order once again demonstrates the reliable partnerships Meura builds up with its customers. Today, with its state-of-the-art Meura equipement, the Brasserie hampigneulles, known as the oldest brewery in France, undeniably is also one of the most modern ones!

8 08 MUA JOUNAL SPIAL ISSU DINKT 2017 DASHN BWY IS BWING ONTINUOUSLY! With an increase in beer consumption of about 20% per year over the last decade, thiopia is Africa s fastest growing beer market and attracts lots of brewing groups making strong investments. The good news is that most of them are installing Meura equipment and today we are proud to have 9 Meura2001 running in thiopia! Meura s latest project is a Meurabrew, Meura s continuous brewhouse in Dashen Brewery S.. Ltd in Debre Birhan. Dashen Brewery S.. Ltd already owns a first brewery in the city of Gondar with a capacity of 900,000 hl beer/year. The beer produced is the Dashen beer, a pale lager of 4.8%, increasingly enjoyed throughout the country! To meet the ever-growing demand the company decided to build a brand new second factory in Debre Birhan town, selected mainly for its proximity to Addis Abeba, thiopia s capital. Having approached various suppliers for this project, the brewery decided to completely rely on Meura and trusted our most advanced technology by opting for the Meurabrew, Meura s continuous Brewhouse. This conceptual brewhouse is a collection of all Meura s state-of-the-art technologies working together on a continuous basis, providing numerous exceptional performance features such as: Very low consumption of water, electricity and steam onsiderable reduction of waste water No peak load in utilities Better productivity (one IP per week) Drastic reduction in oxidation of mash and wort Very limited extract losses Since October 2015 Dashen Debre Birhan s brewhouse has been producing 240 hl/h of wort continuously! The production capacity is 2 million hectolitres beer per year with the opportunity to further expand to 3 million hectolitres. The Dashen Brewery S.. is now the largest and most technological brewery in thiopia! thiopia is now home to the most advanced brewery in Africa. Devlin HAINSWOTH, O of Dashen Breweries 5 th Meurabrew for SABMiller olumbia After Belgium, hina, thiopia and Ireland, Meura recently completed the fifth Meurabrew project in olombia, with the erveceria del Valle Brewery in ali. A time laps video was shot during the building of this new brewery. Just scan this Q code to view it! njoy! Douglas Nicholls, Technical onsultant in the Dashen-Meura project Why did you opt for a Meurabrew, Meura s continuous Brewhouse, for the Dashen project? Thanks to the Meurabrew the energy and water consumption of Dashen Brewery are much lower than a batch brewhouse and the extraction efficiency of raw materials is equal to the best batch brewhouses! Operating costs are therefore excellent as well as being geared to large batch sizes! Generally the new Dashen continuous brewhouse is delivering the expected performance and wort quality is good. S O T I T W A T M B A U L A Q Y T S U V F L Y M U I I Q A O N F L L B A A V G L L U I A S I S T A AA I M ON A S A F T S L I I T O L I P B B I J N T O M O D Y M N T A O M I L L A L MO I P P M M F A S K H T I S S A L H V M O O W AA N F O S D G H Y T T U D O P N H T H S P L S A T U N L O T I H S FWH M B I B L L Y L G I I I N U L G MDT QUIZ 1. What is the energy savings of a brewhouse equipped with a Meurastream compared to a brewhouse equipped with a conventional vapour condensation system? 2. How many industrial Meurabrew, Meura s continuous brewhouse, have been successfully commissioned worldwide? 3. What is the estimated beer volume produced worldwide in a brewhouse equipped with a Meura2001? 4. How many types of Meura2001 have been developed by Meura? 5. As of September 11 th, 2017, first day of the Drinktec fair, how many Meura2001 have been sold in a total? AFLOSJT BALY B BLGIUM BWIS BWHOUS ABOMILL ASK LAISAV LASSIMILL OSTIPP QUIPMNT FILT FINING HYDOMILL INNOVATION LAD MALT MHAMASH MMBAN MUA MILLING PFOMAN PLANTS PODUTIVITY QUALITY LIABILITY SHIFT SOU THNOLOGIS WOT YAST YILD The mystery word is STAT-OF-TH-AT tons of malt equivalent & MUA 2001 SNIO: for throws up to 17 tons of malt equivalent) / MOTS MÊLÉS FOTISSIMOTS equivalent, MUA2001 JUNIO AFT: for throws up to 3 tons of malt equivalent, MUA 2001 JUNIO: for throws up to % / 2. 5 / 3. more than 25% of the global beer volume / 4. 4 MUA2001 MIO: for throws up to 500 kg of malt