The effects of reliable Quality Control in a Craft Brewery.

Transcription

1 The effects of reliable Quality Control in a Craft Brewery. 5 th European MicroBrew Symposium Monday, 7 th November 2016 Nuremberg Julia Sattler Michaela Schölnberger Product Management Lab Density & Concentration Anton Paar GmbH

2 Retrospect Microbrew Symposium 2014 Mash tun Lauter tun What is What does Anton Paar stand for? Whirlpool & Cooler Fermentation Extract measurement in Wort & Fermentation Control based on Density Analysis of Dissolved Gases along the Filtration and Filling process Filtration Instrument Package Craft2Craft

3 Retrospect Microbrew Symposium 2014 OUR CRAFT Craftmanship has fueled our company ever since Anton Paar founded his one-man workshop in Today we are the world s first address for precise measurements on beer. Like you, we re driven to find new solutions, improve and refine, never stop the flow of ideas.

4 Agenda Instrument Update The effects of reliable Quality Control in a Craft Brewery Possible improvements based on customer experiences Why a measurement tells you more than a calculation Creativity meets Quality

5 What s new in the Craft2Craft product portfolio. INSTRUMENT UPDATE

6 UPDATE The Craft2Craft Package Craft2Craft Instrument Case DMA 35 Portable Density Meter incl. Rubber Protection Housing CarboQC At-line CO 2 Meter or CboxQC At-line CO 2 & O 2 Meter or OxyQC O 2 Meter Alex 500 Alcohol and Extract Meter

7 Craft2Craft within the brewing process Status 2016 Mash tun Lauter tun Whirlpool & Cooler Fermentation Alex 500 the new Alcohol and Extract Meter complements the portfolio for quality control in the craft brewery Filtration

8 New since 2015: Alex 500 Alcohol and Extract Meter Patented combination of measuring technologies (US ; AT A4) NIR absorption technology at three different wavelengths Density measurement based on the oscillating U-tube principle Statistical model is used to determine alcohol, extract and more typical beer parameters

9 New since 2015: Beer Monitor Basic for Process Control Alcohol and OE measurement for small Breweries Quick easy inline installation For regular beers only, no alcohol-free or mixed beers *BMB not integrated in C2C Package

10 My beer meets my (customers) expectations to 100 %. EFFECTS OF QC

11 Measurement of (apparent) extract - WHY Measure samples during all production steps from your beer wort to the packaged product No need to send samples to external lab Quickly react in case of any undesired deviations Fermentation monitor mode: based on density

12 Measurement of (apparent) extract - WHY If, for instance, we would receive grain from the mill that has been crushed using the wrong mill settings, it would affect our product the DMA 35 density meter would give us this information soon enough to avoid any serious mishaps. John Driebergen, head brewmaster, Fourpure brewery, London (UK)

13 Benefits of digital methods Time saver: Measurements on are at least five times faster No chance for errors: Values are shown on a big screen Traceability/documentation: stores/exports/prints data Covers whole range & all measuring units required There are only 2 types of hydrometers, those that have broken and those that will break soon. Automatic temperature compensation: no manual corr. Robust design: ready for a long working life Cost savings: savings in time & efforts x labour cost

14 Measurement of (apparent) extract - WHY Door opener for a better understanding of the brewing process Gives possibility of calculation of approximate alcohol content If it is so easy, why should I also MEASURE the alcohol?

15 Alcohol calculation vs. measurement Calculations for alcohol & original extract are based on given formulas (e.g. Balling formula; HMRC calculation in UK) consider the main ingredients water, hops, malt ( a certain amount of extract is converted to a defined amount of CO 2 and alcohol)

16 Alcohol calculation vs. measurement Main reasons for deviations calculation vs. measurement High Gravity Beer Styles Adjuncts: e.g. rice / sugar syrup, maltose, barley, wheat, honey Secondary fermentation (addition of sugars before bottling) Further potential reasons Conditions during brewing and fermentation (e.g. uneven temperatures across the mash bed, changes in mashing procedure) Evaporation not considered in calculations Dilution,

17 Measurement of alcohol and real/original extract - WHY Check your beer s alcohol and extract content, calories, degree of fermentation etc. yourself, at any time Before / after bottling Compare different batches & ensure consistent quality and taste Ensure what s on the label is in the bottle Learn more about influencing factors on consistent quality

18 Measurement of alcohol and real/original extract - WHY If we notice that there is something out of specifications, then we can still take action and get the batch back on track before submitting the sample. Tuomas Markkula, head brewmaster Malmgård brewery, Finland

19 Measurement of dissolved CO 2 - WHY CO 2 content is one of the most important quality criteria Strongly influences the fresh taste, so-called Rezenz as well as the amount of foam Check your beer s dissolved CO 2 content during conditioning/maturing in tanks before and after packaging, final QC on CO 2 in canned/bottled product

20 Measurement of dissolved CO 2 - WHY Typical beer types & their CO 2 values Beer type CO 2 content min [g/l] CO 2 content max [g/l] Pilsner Weizen Ale Porter, Stouts The solubility of dissolved CO 2 is dependent on Temperature lower solubility at higher temperatures Pressure solubility increases proportional to partial pressure

21 How does the dissolved CO 2 measurement work? Multiple Volume Expansion Method 1 st measurement 2 nd measurement p, T p, T Selectively measured CO 2 content in beer not influenced by other residual gases Additional determination of Package pressure and the content of Residual Gas (e.g. Nitrogen)

22 Measurement of dissolved CO 2 - WHY If the CO 2 pressure is too high, the dispense is going to be terrible, and the beer will foam at the point of dispense which means that the customers are losing money because there is too much foam in the glass. This has to be avoided by all means. If the beer is under-carbonated, it will dispense all right, but it will not be met with a lot of enthusiasm by the consumer. Alex Lord, company director, Outstanding Beers, Bury Lancashire (UK)

23 Measurement of dissolved CO 2 - WHY CO 2 is important for dispense, also for mouth feel, flavors, and aromas. We like for our stouts the CO 2 to be a little bit lower than our typical core range, and our Pilsner a little bit higher. John Driebergen, head brewmaster, Fourpure brewery, London (UK)

24 Measurement of dissolved CO 2 - WHY Effects & benefits Ensure constant carbonation levels customer experience consistent product composition Brew and create different beer styles and accordingly monitor different CO 2 levels

25 Measurement of dissolved O 2 - WHY O 2 content ends up in beer oxidation Prolonged exposure to oxygen Impacts on flavor compounds in beer Common forms of off-flavors due to oxidized beer: cardboard-like, stale, papery, leathery, bready, Reduces the shelf life of beer Check your beer s dissolved O 2 content Throughout the brewing and packaging process Minimize exposure to oxygen at every transfer point, filtering, packaging,..

26 Measurement of dissolved O 2 - WHY Impact on Beer Quality Freshness Flavor and Hop Aromas Chill Haze: oxidation of polyphenols Colour New can coating materials

27 Measurement of dissolved O 2 - WHY Measurement Points Any transfer - opportunity for oxygen to leak into the system While purging the tank before filling Out of the Ageing Tank dissolved O 2 up to 200 ppb, ideally < 50 ppb Before and after filter/centrifuge process Identify sources of dissolved O 2 ingress If buying a new filtration system or centrifuge do your due diligence!

28 Measurement of dissolved O 2 - WHY Measurement Points out of the BBT Important to measure right after transfer is completed Purge tanks well and measure dissolved O 2 content in the tank Fill BBT carefully! dissolved O 2 up to 200 ppb (ideally < 50 ppb)

29 Measurement of dissolved O 2 - WHY Measurement Points at the filler & out of packaged product Identify sources of dissolved O 2 ingress filler head gaskets, pump fittings/seals, machine setup/design, package itself Measuring points: at the filling line and out of the packaged beer Calculate the Total Package Oxygen (TPO) in the package Target dissolved O 2 : < 100 ppb (250 ppb)

30 Measurement of dissolved O 2 - WHY Now, as we can monitor the oxygen, we can concentrate on different aromas, how to keep them in the beer. Tuomas Markkula, head brewmaster Malmgård brewery, Finland

31 Measurement of dissolved O 2 - WHY Effects & benefits: Ensure consistent product composition beer oxidation greatly impacts consumer experience Effects on keeping aromas (e.g. of certain hops or fruits added) and improve shelf life of the beer Localize oxygen ingress along the production process and quickly react to level down and minimize beer oxidation ( from 2000 ppb to 10 ppb of O 2 ) Detect problems in purging process

32 A natural product kept under control CREATIVITY MEETS QUALITY

33 Creativity meets Quality Starting Quality control may lead to detection of inconsistencies in your brewery QC is the first step to improve knowledge and brewing skills QC helps you to achieve the best possible taste, shelf-life, stable conditions from batch to batch etc. All methods are applicable to any new creative beer style from the first day on

34 Hall 5, Booth 100 VISIT BRAU BEVIALE

35 Visit Brau Beviale Live tests Live tests on alcohol, Plato & density Bring your own beer! User Talks daily Tuesday, pm Brewmaster from Malmgård Brewery, Finland Speaks about CO 2 and O 2, density and alcohol measurement. Wednesday, pm Brewmaster of Camba Bavaria, Germany Speaks about alcohol and extract measurement. Thursday, pm Oli Weiss, Germany Speaks about density measurement in home brewing applications. Hall 5 Booth 100

36 THANK YOU!