The discovery is particularly significant because archaeologists rarely recover ancient alcoholic beverages in liquid form. In most cases, only dried residues remain inside vessels. Here, researchers were able to examine several litres of surviving liquid, identifying more than 2,400 organic compounds alongside starch grains, phytoliths and yeast remains.

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What Ancient Brewing Looked Like in Qin-Era China

The findings offer a rare window into ancient brewing during China’s Warring States period, which lasted from 475 to 221 BCE. The bronze vessel was recovered from Tomb M39 at Shanjiabao cemetery and is associated with the Qin state.

According to the research published in the Journal of Archaeological Science: Reports, chemical and microscopic analyses indicate that the liquid was a non-distilled, cereal-based alcoholic beverage. Broomcorn millet appears to have been one of its principal ingredients, while members of the Triticeae family, including wheat and barley, were also identified.

The researchers detected 24 broad classes of organic compounds, including amino acids, fatty acids and carbohydrates. Lactic acid and oxalic acid were also present, providing further evidence that the liquid had undergone fermentation rather than simply being groundwater that entered the tomb.

A Complex Fermentation Process

For modern brewers, perhaps the most interesting aspect of the discovery is the evidence of the microorganisms involved. Yeast remains were identified in the liquid, while the research points towards the use of qu, a traditional East Asian fermentation starter made from moulded grains and containing a combination of moulds, yeasts and bacteria.

Qu played an important role in historical Chinese alcohol production. Unlike contemporary brewing, where malted grains provide enzymes to convert starch into fermentable sugars, qu-based fermentation uses a complex microbial ecosystem to help break down grains and drive fermentation.

Earlier research on a separate 2,300-year-old liquid preserved in a Qin tomb in Shaanxi found evidence of wheat and barley, rice, Job’s tears, broomcorn millet and pulses, with a cereal-based qu starter likely contributing moulds, yeasts and bacteria. That beverage was found to most closely resemble huangjiu, or Chinese yellow beer.

The newer Shanjiabao discovery similarly demonstrates that ancient brewing was far from a rudimentary process. The selection of cereals and fermentation microorganisms points towards an established understanding of how ingredients and microbial communities could be combined to produce alcoholic beverages.

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Was It Actually Beer?

Although the discovery has been widely reported as a 2,300-year-old beer, the scientific evidence calls for a little nuance.

Researchers describe the liquid as a cereal-based alcoholic beverage rather than modern beer. Its composition indicates that it was fermented and non-distilled, but it would not have resembled today’s lagers, pale ales or other commercially produced beer styles. The presence of millet, wheat or barley and fermentation microorganisms does, however, place the beverage firmly within the broader history of grain-based alcohol production.

This distinction is important when tracing the history of ancient brewing. Beer has taken many forms across civilisations, shaped by local grains, fermentation methods, climate and available microorganisms. What qualifies as “beer” has also evolved considerably over thousands of years.

How Did the Liquid Survive for 2,300 Years?

The preservation of several litres of liquid is perhaps as remarkable as its age.

Researchers believe a combination of factors helped protect the beverage. The bronze vessel was sealed using textile material on the inside and an organic-tempered daub on the outside. The relatively dry environment and burial conditions may also have limited evaporation and contamination.

The vessel itself was a distinctive bronze container with a garlic-shaped mouth, a form associated with the storage of alcoholic beverages during the period. Its location inside a tomb also raises questions about the role alcohol played in Qin-era funerary practices. Researchers suggest the drink may have been intended as a ritual or funerary offering, although its exact purpose cannot be established with certainty.

A Time Capsule of Fermentation

What makes the discovery valuable to researchers is the amount of information preserved within the liquid. Rather than reconstructing a beverage from a few dried traces, scientists were able to combine chemical analysis with microscopic examination of starches, phytoliths and yeast.

The evidence adds another piece to the long history of ancient brewing in China, where archaeological research has already uncovered evidence of cereal-based alcohol production dating back thousands of years. Studies of Neolithic sites indicate that early communities were fermenting beverages from grains such as rice and millet as far back as around 9,000 years ago.

For the brewing world, the discovery offers more than an intriguing archaeological story. It shows that the fundamentals of fermentation—selecting suitable grains, working with microorganisms and developing repeatable production methods—were already being explored long before modern brewing science put names and measurements to the process.

The 2,300-year-old liquid may not be a beer in the modern sense, but it is a remarkable record of ancient brewing, preserved in a bronze vessel and now helping researchers reconstruct how people in early China turned grains into alcohol.

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The key to a flavorful beer lies in the perfect harmony of all the systems in a brewery and Praj offers the latest technologies and solutions in wort production, fermentation, and beer filtration. Whether a greenfield or brownfield project, Praj offers seamless integration of the systems & processes through its strong engineering base, latest technologies and proven project management services. A long-standing association with technology partners Bucher Denwel and Meura further strengthens their credentials.

Industrial Brewery

Praj offers a wide choice of industrial brewery equipment and technology to customers at an optimal cost. Plant and equipment configuration is designed keeping in mind the raw materials, capacity and brewing profile of different brands. The process automation and control philosophy are developed to match volumes, efficiency and consistency of the final product.

Praj has an expertise in designing and delivering state-of-the-art brewhouses, capable of processing a variety of raw materials and batch sizes. Our brewhouse delivers wort quality matching the globally accepted standards of clarity, efficiency, extract yields and productivity with shorter brewing cycles.

Craft Brewery

Unlike other alcoholic beverages, beer is consumed fresh. Brewers are responding to changing tastes and demographics by bringing innovative products with flavors and freshness. Praj offers a range of customized solutions and process equipment for craft breweries, with the flexibility to develop innovative recipes and batch sizes using a variety of raw materials.

From Malt Reception to Bright Beer Cellar, Praj offers end-to-end solutions for craft and industrial breweries which are tailor-made as per the brewers’ requirements. Process equipment designs are simple and modular to accommodate for future expansion plans and are designed to meet minimum space and installation requirements.

Praj Engineering

Engineering forms the backbone of Praj’s delivery program. They follow stringent international standards like DIN 8777 for brewhouse performance, ASME, AD-Merkblatter for pressure vessels, ISA and CE standards.

The design team works with customers to identify the need for design enhancement in various systems with a view to reduce energy, lower other operating costs & to achieve optimization in overall project costs. This provides a competitive advantage to our customers.

Praj has a team of well qualified and experience engineering teams to undertake the following basic and details engineering activities:

1. Establishing Plant’s overall design basis – raw material types, current & future capacity provisions, utility sizing & configuration, filling and packaging line capacity.

2. Total pre- engineering support: Involving, basic engineering, vessel & tanks configuration, plant layout planning etc.

3. Site Selection, Plant Architecture & Construction: Assistance in identifying & selecting suitable site location, developing plant layouts, building elevations, provision of civil load data, checking of civil drawings etc.

4. Detailed Engineering – Mechanical, Process, Piping, Instrumentation & Electrical design based on 1,2 & above.

Commissioning, training & trouble shooting – Imparting on-site training to the technical staff, demonstration of KPI’s, troubleshooting, provision of plant operating and maintenance manuals.

Apart from providing above services, Praj engineering and commissioning teams are well versed & trained in providing services to the client for doing technical audits, retrofitting of existing plants & complete revamping of old plants.

Engineering & Design: Key Strengths

Out of total staff strength, 80% are well qualified Engineers and Technologists.

• Chemical, Mechanical, Piping Automation, Electrical, Civil & Structural engineering capability built over the last 33 years – All Under One Roof.
• Teams well versed with plant performance standards – MEBAK, DIN 8777, EBC.
• Engineering and Design software’s: PV Elite & Code Cal for Mechanical design; Chem CAD & CC Therm for Process simulations; AutoCAD 2012, Plant 3D and 4D Modeling; customized software for pressure vessels and agitators.
• Team ensures well designed and planned detail of the process with regard to the specific customer requirements.

Design

Praj has been following various global design standards for equipment supply such as ASME Sec VIII Div. I, TEMA, B5500, PED, DIN, IS2825, AD Merkblatter.

Software

Praj has developed a wide range of customized software solutions for equipment operation and process simulations. PV-Elite, AutoCAD 2010 and Code CAL for Mechanical Design, Chemical & CC-Therm for Process Simulations, Plant 4D and PDMS for 3D Modeling and customized Software for Pressure Vessels & Agitators.

Technical Experience

An experienced team of engineering professionals from Chemical, Mechanical, Piping, Civil & Structural, Electrical and Instrumentation are well supported by designing and simulation software like Chemical, AutoCAD 2010, CAESAR II, Plant 4D and many other customized software to build quality into every aspect of our service. Praj works with an option of 2D & 3D modeling platforms.

Certifications

Praj has well equipped multi-location manufacturing facilities. The units are accredited with ASME ‘U’ and ‘H’ stamps with an ISO 9001-2000 certification. The facilities are equipped to adhere to international standards including TEMA, DIN 8777, AD Merk Blatter, ASNI (SNT-TC-IA),CE, BS 5500 and IS 2825.

Quality Assurance

Enlisted with inspection agencies like UHDE India, SGS and TUV, Praj relies on a robust Quality Assurance Plan, drafted right at the conception of any undertaking and stringently adhered to, right till the end. This monitors and controls all aspects of quality right from audit of engineering drawings, vendors, suppliers, site/shop fabricated items and all agencies involved in the process. Raw materials and equipment undergo stringent chemical and mechanical tests including DP testing and NDT methods such as radiography, ultrasonography, magnetic particle testing, penetration testing and leak testing.

Manufacturing Facilities

Praj has well equipped & most modern manufacturing facilities in India which are suitable for manufacturing processing equipment having highest quality and hygienic standards.

It houses all modern machinery such as dish pressing machine, dish spinning machine, automatic polishing machine, Plasma Arc Welding Machine, shell rolling machine, facility to do glass bead blasting.

Our team of well qualified and experienced engineers are totally committed in achieving world class quality resulting in “Total Customer Satisfaction”.

Some Highlights:

• Well-equipped manufacturing facilities with automatic welding and polishing machines.
• Total covered area of 2, 00,000 sq. ft. and open area of 3,40,000 sq. ft.
• Accredited with ASME ‘U’ & ‘H’ stamp, ISO 9001- 2000 certification & CE marking.
• Codes and standards followed include ASME Section VIII, Div.1, BS 5500, ASNI (SNT-TC-IA 1984 & 1988), TEMA, DIN, IS 2825 and AD Merkblatter.
• Working in various grades of Stainless Steel, Copper, Carbon steels, Nickel, Titanium, Hastelloy and other exotic materials.
• Large pool of approved vendors.
• Stringent raw material testing methods.
• Effective supply chain management.
• Well laid out quality system.
• HSE practices in line with international standards.

Project Management

Total Project Management & timely Execution has always been the key strength of PRAJ. PRAJ has a dedicated and customer-oriented team of project managers for domestic and international projects.

The Project Managers are well trained with many of them certified Project Management Associate (CPMA), who have passed International Project Management Association – Level D Examination, Switzerland.

Key Highlights

• Strong project management team with global experience.
• Specially focused ‘Task Force’ for the project wherein Project Manager is given the empowerment to drive the team of Process Engineers, Designers, Instrument and Electrical Engineers, Manufacturing and Site Supervision.
• An exclusive team of various experts work with this experienced Project Manager.
• Project Managers certified with PMA and IPMA

Onsite Tank Fabrication

When it comes to fabricating tanks having larger diameter and which possess problems in single piece transportation (due to road conditions etc.), Praj chooses the option of fabricating and installing the tanks on site itself.

Praj has its own dedicated teams from the manufacturing unit who along with our team of self-certified contractors undertake the onsite fabrication and installation job. They are duly supported by the quality control team who is deputed at the site for stage wise inspection of the tanks as per the defined quality assurance plan.

The tank components are usually prefabricated at the manufacturing units, checked for quality and finally dispatched to the site location.

Safety

Praj recognizes that safety and environment are important aspects of its offering not only for the customers and employees but also for the long-term survival of the ecosystem. To take care of health, safety and environmental aspects of its business, Praj has a well-established HSE Policy. The company is committed to continually improving its performance in relation to health, safety and the environment.

Systems and procedures have been established for implementation of all stages. Praj HSE Team has a systematic approach in managing HSE at manufacturing units, Research and Development Centre, Engineering Centre and at all project sites and offices. Stringent norms are being followed in accordance with various operations and processes.

Matrix – Innovation Centre

Praj sees great promise in sustainable development – be it in the context of technology, business or society. They are in constant pursuit of solutions which will lead them to a more balanced world, a more sustainable world. Sustainability fosters innovative ideas and products and enables them to add value to their customer’s business.

Praj Matrix – The Innovation Centre is designed along the principles of sustainability, providing environmentally friendly solutions for a future-perfect world. Praj Matrix applies multidisciplinary experience and expertise, and utilizes world class laboratory and pilot scale facilities to accelerate the development of bio-based technologies.

In the field of Brewing & Distilling Technology, PRAJ is perhaps the only company in India, having its own dedicated Research & Development Centre “Matrix – The Innovation Centre” wherein extensive work is being done for new process developments, optimization studies, development of crops with improved sugar & starch contents, research on various yeast strains etc. Lab scale and bench scale test facilities in this centre helps not only in fine-tuning and optimizing the process parameters for different types of raw materials but also help in choosing the appropriate effluent treatment schemes.

Today, Praj is the only company in India with a strong, in-house resource base for engineering, manufacturing, project management and quality assurance. As mentioned before, it is also the only company in India with its own R&D centre- MATRIX for analyzing effects of different chemical/biological factors in Wort, Beer and the basic brewing raw materials.

For further information, visit their website. Click here.

The post Specialised, Sustainable & Efficient Brewing Solutions By Praj Industries first appeared on Brewer World-Everything about beer is here.

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The EU barley crop production was lowered by 4.6% to 52.3M MT, as dryness in Scandinavia and the Baltic States resulted in poorer production³. Viking Malt reports decreases in yield of about 5-7%. Moreover, quality is also highly variable, even within the same country, for example in Sweden⁴.

Prices in Canada reached all-time highs, with feed barley at C$9 a bushel ($7 a bushel) and malt fetching a premium of as much as C$1 above that, according to the Canadian Malting Barley Technical Centre, as reported by the Economic Times⁵. The Brewers Association reports that Lethbridge Feed barley price went from an approximate value of 250$ per ton in 2020 to 417$ per ton in 2021.

In Europe, Viking Malt explains that, whilst the malting barley prices were around 200 EUR/MT (FOB Swedish /Danish Port) in the first couple of months of 2021, they are now over 300 EUR/MT⁴.

Impact on Beer & Brewing

The Economic Times report on the impact the barley crop may have on beer and brewing⁵:

Beer input costs are soaring across the globe, fuelled by withering barley supplies and surging aluminium costs, increase in energy costs, plus the same labour and transport bottlenecks plaguing every other industry.

Drought reduced the “plumpness” of barley and also raised protein content in the grain – both bad news for the beverage industry. The European Union has also cut its barley crop estimate after rain dented the quality of the harvest.

Global barley stockpiles are likely to fall to the lowest in nearly 40 years. That’s driven prices in Canada to all-time highs, with feed barley at C$9 a bushel ($7 a bushel) and malt fetching a premium of as much as C$1 above that, according to the Canadian Malting Barley Technical Centre, as reported by the Economic Times.

“This year, they are not going to have enough, or quality will be negatively impacted,” Jamie Sherman, Montana State University’s barley breeder, said. Drought reduced the “plumpness” of barley and also raised protein content in the grain – both bad news for the beverage industry. “There’s a competition for good-quality barley,” Sherman said⁵.

Challenges Ahead for Malted Barley

– Low Alcohol Yield – led by lower starch content in the grain.

– Increased Energy Need – Smaller/harder kernels means more energy needed to achieve good extract yield. Higher gelatinization temperature of the starch.

– Stability and Colour Issues – Due to high protein content.

– Impact of Flavour Stability – Caused by the presence of FAN in high qualities.

– Separation and filtration issues due to higher beta-glucan in the grain.

– Gushing risk – wet malt leads to Fusarium (fungi) contamination risk and the presence of hydrophobins.

Impact of High FAN on Flavour & Stability

High free amino acid nitrogen (FAN) can impact flavour and stability. In brewing, FAN serves as a source of nitrogen for yeast growth during fermentation. Excessive FAN levels in beer contribute to negative flavour attribute formation. FAN is converted into other components during the production process. These can later be oxidised, giving the beer an undesirable oxidised flavour.

Excessive FAN levels in beer contribute to stability issues. Lower foam stability due to decreasing levels of longer peptides, which normally stabilise the bubbles formation.

Filtration & Extraction Challenges

Low friability may lead to filtration and starch extraction challenges. Friable grains are desirable in brewing because they indicate that the malt is dry and that its enzymes are likely to be active when hydrated in the mash. Low friable grains can be flattened rather than cracked during milling. Such grains offer less sizable pieces which can lead to issues during filtering. They also offer less surface area and the starch liquefaction is delayed.

High Protein Leads to Haze & Colour Issues

High protein content can mean haze and colour control issues. Proteins are energy sources for yeast to be able to function during fermentation and provide mouthfeel and foam stability. Yet, high protein can lead to haze problems in the beer, and it is more difficult for maltsters to control the colour of the malt during processing. Higher protein barley tends to yield dark malts.

Impact on Filtration from High Levels of Beta-Glucan

High beta-glucan content can lead to separation and filtration problems. Barley β-glucans are highly viscous and can reduce rates of wort separation and beer filtration and lead to the formation of hazes, gels, and precipitates. Beta glucans increase wort viscosity leading to challenges during mash wort separation which can translate into reduced production capacity.

Curbing The Impact

Adjusting Mash Profile

IFF’s master brewers recommend adjusting mash profile to a higher mashing temperature. A higher saccharification temperature (65°C or more), will help overcome potential attenuation problems and avoid excessive protein solubilisation. It also reduces the impact of LOX (lipoxygenase) to improve the flavour stability of the beer.

Adapt Your Enzyme Choices

LAMINEX^® MaxFlow 4G helps parade the high beta glucan content. LAMINEX^® MaxFlow 4G to improve the extraction of starch, and reduce the filtration/separation problems otherwise caused by high beta-glucan in wort.

Alpha-amylase, like AMYLEX^® 5T, should normally not be required, but in case the barley is dead and gives high PUG and WUG in the malt, this could become required. It could also become necessary to use an enzyme to improve fermentability, like DIAZYME^® MA or DIAZYME^® TGA/X4. LAMINEX^® MaxFlow 4G also helps break down arabinoxylan reducing viscosity.

This article was adapted from a recently published paper by IFF. All the references cited are listed below.

Copyright © 2022 International Flavors & Fragrances Inc. (“IFF”). All rights reserved. IFF, the IFF Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by IFF or affiliates of IFF.  The information provided herein is based on data IFF believes, to the best of its knowledge, reliable and applies only to the specific material designated herein as sold by IFF. The information contained herein does not apply to use of the material designated herein in any process or in combination with any other material and is provided at the request of and without charge to our customers. Accordingly, IFF cannot guarantee or warrant such information and assumes no liability for its use. Other than as may be expressly set forth in a contract of sale, IFF makes no warranty, express or implied, as to the material set forth herein, including the warranty of merchantability or fitness for a particular use.

Sources:

[1] https://www.nass.usda.gov/Publications/Todays_Reports/reports/smgr0921.pdf

[2] https://magicvalley.com/business/agriculture/no-barley-no-beer-and-the-barley-crop-is-really-struggling-in-2021/article_64e33528-ff81-58b2-ab93-3fbf68fff372.html

[3] https://circabc.europa.eu/sd/a/98826879-f6a2-4931-b2fc-4780ee466338/cereals-market-situation.pdf

[4] https://www.vikingmalt.com/wp-content/uploads/2021/10/VIKING-MALT-SOURCING-NEWS-LETTER-2-2021.pdf

[5] https://economictimes.indiatimes.com/small-biz/trade/exports/insights/its-last-call-for-cheap-beer/articleshow/87451490.cms

[6] https://www.brewersassociation.org/collab-hour/from-barley-to-beer-managing-malt-quality-in-a-changing-climate/

The post Helping Brewers Overcome the Challenging Barley Crop first appeared on Brewer World-Everything about beer is here.

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As you know, making beer requires using lots of energy and water, producing a significant amount of carbon. But that doesn’t mean significant energy savings cannot be found within the brewhouse. In fact, efficiencies are possible at no extra cost and with no compromise to the quality of the brew. Let us explain.

IFF teamed up with Briggs, an expert in brewhouse equipment and a company that really understands the energy and heating demands of the beer making process. By modelling the mashing process and evaluating different scenarios within the brewhouse, we are able to calculate and demonstrate real energy and water savings that could be made. By making simple changes, such as temperature and water content adjustments, our customers could make savings of up to $USD 100,000 a year, based on a yearly production of 1 million HL, even in brewhouses that are performing well.

The modelling software shows you exactly where energy can be saved, and also provides a calculation for the associated carbon dioxide savings equivalent in the brewhouse – perfect for businesses setting out on their sustainability journeys.

Customers can benefit from our team of passionate and expert master brewers who walk you through the brewhouse to identify the process adjustments that can be made to deliver the best economic value. By comparing scenarios – with varying mashing conditions, raw materials and the use of enzymes – beer makers have the tools to decide whether the savings are worth making the changes.

Check out this video that explains how the software can help your business. Click here.

©2022 International Flavors & Fragrances Inc. (IFF). IFF, the IFF Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by IFF or affiliates of IFF unless otherwise noted. The information provided herein is based on data IFF believes, to the best of its knowledge, reliable and applies only to the specific material designated herein as sold by IFF. IFF assumes no liability for the information provided. All Rights Reserved.

The post Modelling Software Can Find Brewhouse Energy And Water Savings Of USD 100,000 A Year first appeared on Brewer World-Everything about beer is here.

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Communicating your approach to sustainability – from addressing climate change impacts to protecting the health and wellbeing of customers – can be a daunting task. According to the latest analysis by Bain, around 90% of brands do not embed sustainability frequently in their communications¹. The beer market is significantly behind many other sectors, with 80% of the companies showing “low” levels of communication on sustainable themes, including health, diversity and inclusion, waste, carbon emissions and water¹. So, by rectifying this, the companies have a real opportunity to gain the competitive advantage, boost growth and win market share among a more enlightened consumer base.

Trust and transparency have become valuable currencies for brands today. There is an ever-growing demand from consumers that companies operate sustainably by acting in the best interests of people, communities and the planet. Consumers are looking for businesses to help them make the best choices, to produce the things they buy in a responsible way, but without compromising on quality, taste or price.

Magali Deryckere, Associate Partner of Bain & Company, shared during a webinar organised by IFF on 23 November 2021, that 55% of consumer goods firms have done little so far to embed sustainability messaging and communications into their brand marketing.

It is time beer companies defined their “swords” – that is, the clear actions they are taking toward doing the right thing for the planet and that they know consumers care about – and start engaging the market on clear, tailored messages that explain what impact they are having in the world, she added.

Consumers and investors expect companies to act on sustainability – and businesses that do so will be rewarded. 50% of the growth in the consumer products market is coming from products marketed as “sustainable”, stated Magali Deryckere. Yet embedding sustainability into brands remains a struggle. Company CEOs are confident they have set ambitious sustainability goals, but just 5% of them feel their brands are doing enough to communicate and engage in them¹.

To tackle it in an ideal way, after defining their “swords”, they must also define their “shields,” or the areas they closely monitor and can have a positive impact on. Communications must be fact based and data driven. Consumers expect brands to act, but without any greenwash. Beer brands must help consumers understand the benefits of sustainability and communicate to them in a clear and consistent way.

Enzymes play a role in driving brewers closer to their sustainability goals. They can, for example, help reduce the need for very high temperatures in the process, reducing energy consumption in the brewery or they can help shorten the cleaning cycle, which saves both on water and energy. Sustainability teams must work closely with brand teams to understand how they are connecting with consumers. Communications must be true to the identity and purpose of each brand, with messaging that is authentic and true.

IFF has solutions to help the brewing industry when it comes to sustainability. To know more about a key component of IFF’s environmental sustainability strategy related to renewable energy, click here. For making beer, brewers use raw materials like barley, corn, rice, cassava and sorghum. Sorghum could be a likely upcoming crop for beer making, not only in African countries but also in other regions, including Europe and in Latin America. Although making beer from sorghum is not straightforward, there are a variety of solutions for overcoming these difficulties. Sorghum varieties do not contain a high enough level of enzymes necessary to transform the raw material into beer which is exactly where IFF brewing enzymes can support.

You might ask yourself: what is the benefit of using some sorghum rather than just staying with 100% malt? If you compare using 100% malt to using 50% malt^* and 50% local unmalted sorghum, there is a big environmental impact, even in different parts of the world.

In our studies based on producing a 5% alcohol lager in Ukraine, Western Africa and Argentina, using the malt/sorghum mix can deliver 20-23% saving on climate change potential. By switching to sorghum in Ukraine and in Argentina, you’ll have a decrease in land use requirements. Comparatively in Africa, to produce sorghum, more land is required which in turn is a good solution to support the local economy and communities.

It’s no secret that some of the major breweries are already using sorghum and are communicating about it. Enzymes support breweries in creating a more sustainable future, at a low use rate, enabling them to use local raw materials and supporting local communities.

The beer industry has been performing slowly to bridge the gap between sustainability performance and embedding it into brand marketing and communications. To this, IFF’s Global Product Manager for Brewing & Distilling, Jens Eiken responded, saying:

“Enzymes are small molecules with a big impact. Without enzymes, it’s difficult to process a lot of these raw materials. We have carried out a life cycle assessment documenting the impact of our enzymes and how they improve the sustainability of brewing.”

“For instance, in brewing, you may boil and cook at 100 °C. With some of our enzymes, you can reduce cooking temperature to 85°C, meaning that you have a 15°C saving on heat energy. In other examples, brewers can filter significantly more beer in a given cycle, meaning that they don’t have to wash and clean the filter so often, reducing energy and water consumption.” said Jens.

The benefits from the suite of IFF’s brewing enzyme solutions are easy to see. Our enzymes secure more efficient mashing, improve filtration, and optimise the use of a variety of raw materials, improving throughput. Each solution provides a brewing functionality which enables customers to brew uniquely.

Guided by the targets outlined by the United Nations’ Sustainable Development Goals, brewers are looking to lessen their environmental impact in various ways. For example, by cutting back on water and energy usage, as well as reducing greenhouse gas emissions and land use. The IFF’s master brewers and portfolio of brewing enzymes offer innovative solutions to help the industry meet its sustainability goals.

This article was adapted from a 60-minute online webinar moderated by sustainable business writer Tom Idle, who was joined by Katie Hoard – Global Senior Director of Sustainability at AB InBev, Görkem Demirtaşoğlu – Sustainability & Innovation Manager at Heineken, Magali Deryckere – Associate Partner at Bain & Company and Jens Eiken – Global Product Manager for brewing and distilling enzymes and master brewer at IFF.

You can see the webinar on-demand via: Mind the gap: It’s time for brewers to engage consumers on sustainability. Here’s how (pmi-live.com)

Source:

1. https://www.bain.com/insights/sustainable-brands-in-your-future/
2. https://pmi-live.com/events/mind-the-gap-its-time-for-brewers-to-engage-consumers-on-sustainability-heres-how/

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Germany is a country that takes its beer so seriously that it has a word bierernst – which means “deadly serious” but it literally translates to “beer serious”. It shouldn’t be much of a surprise to know that they had purity laws to dictate which ingredients could be used in making their favourite brew.

Though similar regulations were found, the most famous version of the Reinheitsgebot was adopted in Bavaria in 1516 AD. Reinheitsgebot was prevalent only in the duchy of Bavaria for most of its history. In 1906 AD this law was adopted consistently all across Germany.

Beers brewed according to the Reinheitsgebot have special status under European Union laws as a protected traditional foodstuff.

Reinheitsgebot was issued in the city of Ingolstadt in 1516 by Duke Wilhelm IV and it aimed to do three things. To protect beer lovers from high prices. To ban the use of wheat in beer so that more bread could be produced. To stop unethical practices used by brewers that had them adding toxic and hallucinogenic ingredients as preservatives and flavourings.

The law decrees that brewers can only use 3 ingredients to brew beer i.e Water, Barley & Hops. People did not know the importance of Yeast at that time. It was later added that brewers could also use yeast in their brewing process. The modern version of the law now states that only malted grains, hops, water and yeast are allowed for brewing.

The Law

The text (translated) of the 1516 Bavarian law is as follows:

We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer:

From Michaelmas to Georgi, the price for one Mass [1,069ml] or one Kopf [bowl-shaped container for fluids, not quite one Mass], is not to exceed one Pfennig Munich value, and

From Georgi to Michaelmas, the Mass shall not be sold for more than two Pfennig of the same value, the Kopf not more than three Heller [Heller usually equals one-half Pfennig].

If this not be adhered to, the punishment stated below shall be administered.

Should any person brew, or otherwise have, other beer than March beer, it is not to be sold any higher than one Pfennig per Mass.

Furthermore, we wish to emphasize that in future in all cities, market-towns and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities’ confiscating such barrels of beer, without fail.

Should, however, an innkeeper in the country, city or market-towns buy two or three pails of beer (containing 60 Mass) and sell it again to the common peasantry, he alone shall be permitted to charge one Heller more for the Mass or the Kopf, than mentioned above. Furthermore, should there arise a scarcity and subsequent price increase of the barley (also considering that the times of harvest differ, due to location), WE, the Bavarian Duchy, shall have the right to order curtailments for the good of all concerned.

— Bavarian Reinheitsgebot of 1516 (courtesy Wikipedia)

The introduction of Reinheitsgebot is an important moment in the history of beer as it dictates how beer should be brewed in certain parts of the world, even today.

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Master Brewers Certificate Program is built only for serious brewers who are looking for in-depth knowledge in brewing science and brewery engineering topics. These include topics such as malting, mashing, brewing, fermentation and fluid flow, heat, mass transfer, solid-liquid separation, sensory science and many more.

Aspiring brewers can explore these subject areas through professional-level equivalents of UC Davis degree-program courses and expand their brewing knowledge through assigned reading and writing exercises. Master Brewers Certificate Program (online) is easily accessible to all the brewers which also features highly produced, pre-recorded lectures and scheduled, live class sessions, will give participants industry-recognised training to help them turn their passion into a career.

Added to this, there’s also an optional hands-on bootcamp which is being offered on-site for an additional $1400 at their state-of-the-art August A Busch III Brewing and Food Science Laboratory. The entire curriculum is the same as the in-person version and can be completed in approximately 18 months for 14,300 USD.

Course Benefits

Upon the course completion, a candidate would be able to evaluate and select raw materials for specific brewing objectives and product qualities. Applying sensory principles and other methods to improve a product along with designing a brewery unit are just some of the benefits.

With industry experts like Lindsay Barr, Charlie Bramforth and Glen Fox taking over the lectures, this Master Brewers Certificate Program provides students with a wealth of knowledge and exploration of art, science and business sides of the brewing industry.

For more information, refer to UC Davis website. Happy learning!

Source:

UC Davis

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To read more about their latest innovations and how they can impact the brewing industry, follow IFF’s exclusive coverage with Brewer World down below.

1. From producing pure drugs in an era when sawdust was a routine ingredient on the pharmacy shelf to innovation in brewing chemicals and flavours to creating breakthroughs in fermentation technology: IFF has a history that dates back to 188 years! Through all these years, what is the one thing that has remained constant at IFF?

The first of IFF’s parent companies was established in 1889, we’ve been on the path of discovery since the beginning. And as our company grows, one thing that remains unwavering is our commitment to do better. For the people, for the planet, and for a better world.

At IFF, we’re not only committed to delivering on customer needs, but to inventing the solutions that conserve resources. Today, we are a health, bioscience, and sensorial experience company, building on our heritage of creating sense experiences with the addition of world changing scientific expertise and R&D.

2. With global beer consumption patterns evolving constantly year after year, how has IFF kept up with it all?

Every day, we apply science and creativity to a better world. And this creativity is at the heart of brewing. We stay on top of evolving industry and consumer trends, and translate these latest insights to create unique, innovative solutions to help brewers break new ground. Key trends such as,

• Sensory & Indulgence, also known as ‘craft’ – a trend where consumers seek novel products with differentiated flavours, love experimenting with exotic and new ingredients and emphasize on beer craftsmanship.
• Health & Wellness – consumers in this category seek for more health-driven beverage options and look for no and low alcohol products to reduce their calorie intake.
• Sustainability – consumers are increasingly making sustainable choices and looking towards brewers to contribute with sustainable product and packaging options.
• Affordability – where consumers with lower disposable income are looking for affordable options.

New solutions are being launched regularly, both for enzymatic and flavour solutions.

3. Please shed light on some of the latest innovations by IFF in the field of beer and brewing.

At IFF, we actively explore the taste of brewing and fermentation, resulting in a flavour portfolio of for example hop technologies, beer-style flavours and fermentation-style flavours. With these flavour tonalities, the taste of brews and ferments can be delivered to any type of beverage without a fermentation step.

We also ensure brewers maximize efficiency, ensure consistency and protect the quality of every brew they make. Some examples of our new, innovative solutions include,

• ALPHALASE^® Advance 4000 to control diacetyl formation and “Hop Creep” leading to an increase of beer production and quality by reducing fermentation time.
• DIAZYME^® 87, the latest innovation to deliver a very high real degree of fermentation for low-carb beers and solutions, using local raw materials which are more climate conscious.
• Ingredients including enzymatic solutions to increase mouthfeel for non-alcoholic beers are getting more attention. Using our trans-glucosidase during normal mashing can result in a very low real degree of fermentation (RDF) of approximately 40%.

4. We have seen the scope of the alcohol enzyme market increase tremendously with time. In your opinion, what is the relevance of enzyme technology, especially given the times we live in?

Enzymes are the future. Enzyme technology is playing a key role in helping companies to reduce their energy and water consumption. Enzymes enable the use of local raw materials called adjuncts such as sorghum, cassava, rice and unmalted barley. They can contribute to a more sustainable brewery in saving water, land use and energy during beer production.

The use of exogenous enzymes could avoid the need for the malting process, which can bring substantial environmental benefits. According to IFF’s latest life cycle assessment and analysis, by using 50% unmalted barley, 50% malted barley and with enzymes at a typical European brewery, brewers can achieve 16% lower energy use, 16% lower climate change impact and 16% less water consumption (saving 0.4h litres of water).

More than 1,500 companies are currently set to become ‘net-zero’ entities between now and 2050. It is a number that has doubled in just 12 months, according to the New Climate Institute.

Right now, businesses with combined revenues of around USD 11.4 trillion are taking responsibility to reduce their carbon footprint seriously. These include Ford and Facebook, and also brewers such as Carlsberg, Heineken, ABInBev and BrewDog.

Being net-zero means achieving a balance between the amount of greenhouse gas (GHG) emissions being produced and the amount being removed from the atmosphere. In order to achieve this equilibrium, companies must do two things in tandem – reduce their existing emissions while actively removing GHGs from the atmosphere.

5. With a sharp rise in customer demand for great-tasting beer and the subsequent increase in market competition, brewing beer in the 21st century has become even more challenging. Please illustrate how IFF’s pioneering work in the field of enzyme technology offers a solution for every step of the brewing process to ensure maximum output with minimal pressure on our resources.

Enzymes can support brewers by saving on energy. Below are some examples.

• During the cereal cooking process, an alpha-amylase such as AMYLEX^® 5T or 6T will enable brewers to obtain more extract from the raw materials and use lower temperatures thus saving on energy and use of raw materials.
• In the course of mash separation process, IFF’s LAMINEX^® MaxFlow 4G improves mash separation and yield and improves downstream filtration by up to 20% thus saving on water and energy.
• While fermenting, ALPHALASE^® Advance 4000 facilitates an increase in output from the fermentation cellar. This means that the demand for stainless steel fermenters is lower, because there is a less need for increase in capacity by utilizing the present capacity more efficiently.

6. Flavour diversity in beer styles is huge right now. Please shed light on how IFF’s solutions help drive this trend further.

At IFF’s Health & Biosciences division, we support breweries by producing new beer styles with alternative raw materials and enzymes. In addition, solutions such as Litesse® polydextrose can also be used to enhance mouthfeel enhancement especially for zero or low-calorie beers, and propylene glycol alginate (PGA) and Viscarin® BV 26 for beer foam stability.

IFF’s Nourish division has a broad portfolio of new flavours that supports the new trend in non-alcoholic beers and hard seltzers. This collection offers flavours that bring beer, malt, hops, botanical, fermented and fruit profiles to deliver sophisticated and differentiating tastes. Combining these technologies and with our consumer insights on 0% beer, we can help our clients achieve competitive advantage in the marketplace with relevant and winning beverage product designs.

7. Does the scope of enzyme technology in the commercial beer and brewing space differ from that in craft? If yes, then how?

Not really. Enzyme technology is equally usable for large as for smaller breweries! Enzymes are normally dosed based on per ton of raw material used or per hectolitres produced, depending on the application. The craft brewers are already using enzymes to produce dry IPA’s or limiting diacetyl increase during dry hopping.

8. Finding a balance between tradition and modern innovation is key to advancement in the beer industry. Would IFF agree or disagree? Please elaborate.

At IFF, we believe in applying science and creativity for a better world. We believe in a balance but shouldn’t be afraid of modern innovation for a better world! We do not think that enzymes or flavour supplements make traditional brewing less traditional. In reality, we are “just” supporting breweries to become more climate conscious.

9. What’s next in line for IFF? What can the brewing industry look forward to in the near future?

Breweries have to think about the raw materials they use and the strategy for their premium brands with regards to the distance to travel. A key question to ask is if we should produce more locally instead of producing in one region and selling in another.

More breweries will launch low-carb or low-calorie beers and dry IPAs with our DIAZYME^® technology. Hard seltzers will be launched in many new and more health versions with less alcohol and health promoting ingredients.

Using less energy is key and all areas within a brewery will be scrutinized for saving opportunities. Late manufacturing will be key for this, also to be leaner for faster innovations.

IFF partners closely with brewers with their expansion into other categories like hard seltzers and no/low alcohol beverages. Our full product design approach provides brewers an increased speed to market with consumer-winning propositions.

With a wider ingredient portfolio and an in-depth understanding of how these ingredients perform together in a beverage matrix, we can effectively partner with brewers to tackle their new product development challenges in beer and beyond.

With everything from taste, texture, appearance, health and nutrition in mind, our Re-Imagine innovation programs will bring new sensory experiences that consumers desire.

Brewer World – IFF Exclusive Coverage

Article Authors:

Jens Eiken

Global Product Manager, Brewing & Distilling Enzymes,
Master Brewer, M.Sc, EBA – IFF

Sjors Peters

Innovation Marketing Leader Beverages, Re-Imagine Delivery & Re-Master Citrus,
Global Marketing, Nourish – IFF

References:

Forbes

Sustainable Brands

mbaa

Just Drinks

The post Improve Yield And Optimise Raw Material Use With IFF’s Unique Enzymes first appeared on Brewer World-Everything about beer is here.

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Both business divisions registered year-on-year revenue growth, despite restrictions imposed by the state government on the second wave of Covid-19. The Packaging Products Division reported Revenue from Operations of ₹293 crores, contributing 70% to the total revenue with a growth of 54% on a Y-o-Y basis. The Building Products Division delivered Revenue from Operations of ₹123 crores, registering a growth of 105%.

Financial Performance Highlights: Q1 FY2022

• Total income of ₹420 crores, growth of 64% on Y-o-Y basis
• EBITDA of ₹65 crores, growth of 128% on Y-o-Y basis with EBITDA margins of 15.4%
• EBIT of ₹33 crores with EBIT margins of 7.9%
• PBT of ₹17 crores with margins of 4.1%

The Packaging Products Division saw increased volumes and demand for glass bottles from alcohol, food, and beverages on a YoY basis. As a result, EBIT margins improved from 8.9% in Q1 FY21 to 13.3% in Q1 FY22. The margins were driven by higher sales, better product mix, and operational efficiencies at the plants.

Commenting on the quarterly results, Sandip Somany, Vice Chairman and Managing Director, HSIL Limited, said, “The first quarter of the fiscal year started on a subdued note due to the second wave of Covid-19. In addition, the top line was impacted as state-wise lockdowns resulted in muted demand from key end-user industries such as alcohol, food, and beverages in the packaging segment and lower demand from the construction & infrastructure sector impacting the building products segment. During the quarter, we continued to focus on maintaining higher operational efficiencies and our cost control measures.”

He further added, “We bounced back quickly from lockdown 1.0 and delivered strong growth in FY 2021. In the near term, we are optimistic that economic recovery is expected to normalize the demand, and going ahead, we will deliver profitable and sustainable growth.”

At HSIL, the focus on manufacturing excellence is a core pillar of business sustainability, recognized and appreciated by the industry. Recently, AGI Glaspac, the glass containers business, was awarded the “Best in Class Manufacturing Award (Glass Manufacturing)” by the National Feathers Touch, and the company also received ISO 50001:2018 Energy Management System Certificate.

HSIL Limited is India’s leading Packaging Products Company that manufactures and markets various packaging products, including glass containers and Polyethylene Terephthalate (PET) bottles, products & security caps, and closures. Packaging Products Division has six plants in India, located across Telangana, Uttarakhand, and Karnataka. This Division has a comprehensive product range, catering to 500+ globally acclaimed institutional clients in India. In addition, the company’s Building Products Division primarily comprises the manufacturing of sanitary ware, faucets, and plastic pipes and fittings and has five plants spread across Haryana, Rajasthan, and Telangana. 

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If you’ve already taken a step in this direction, you probably would have noticed there is no single perfect method or formula to go about it. In general, there are 3 types of small-batch brewing.

Extract Brewing

In this method, grains are pre-processed into a sugary form of liquid malt extract (LME) or dry malt extract (DME). This allows you to simply boil the extract to form the wort, throw in your hops and get ready for yeast pitching. Equivalent to getting a frozen pizza – all you have to do is bake it.

All-Grain Brewing

It involves multiple pieces of equipment to mash grains and create the wort, providing the brewer a high level of control over the flavor and color of the beer. Equivalent to creating a pizza dough and sauces from scratch.

Partial Mash

The middle ground between the above methods, essentially using a smaller amount of grains than an all-grain brew supplemented with extracts. This significantly reduces the time and effort spent on mashing. Equivalent to buying pizza dough and baking with toppings of your choice.

BIAB (Brew-in-a-bag)

A relatively new phenomenon that simplifies all-grain brewing to a single vessel process by utilizing a nylon or mesh bag.

“Small-batch brewing is a great way to compare beer profiles, for example, to figure out which of 2 hops brings out a more palatable and balanced flavour in an IPA, you can create a split batch out of the same wort. This method can be extended to other ingredients, processes, temperatures, etc.” says Amit Mishra, Master Brewer, The Bier Library

Whether you decide to start with extract brewing or leap directly into all-grain, these homegrown e-commerce platforms have got you covered.

1. Arishtam

Considered one of the ‘OGs’ that led the rise of the hobby brewing culture in India, Arishtam believes in promoting the delicate art of fermentation. Unlike mainstream e-commerce platforms, they don’t just sell equipment and ingredients but provide an exhaustive database of DIY tutorials and guidance that is free to use. Its founder, Ankur Aggarwal, regularly conducts (online) workshops addressing a variety of topics on brewing beer, wine and probiotics like kombucha. The brew kits on offer are designed not to make a dent in your budget but rather encourage the utilization of general household items.

What sets it apart: The comprehensive DIY tutorials are sure to answer any questions you might have pertaining to pico brewing

Website: https://www.arishtam.com/

2. Brewof

Backed by DVKSP Impex, the global giants of raw materials import/export, Brewof boasts a plethora of ingredients to satisfy the complex requirements of professional brewers. They’ve got LMEs, DMEs and all-grain recipe kits ranging from a basic Hefeweizen to a dry-hopped Centennial IPA. Most of their equipment and fittings are made locally in India, which is definitely a plus point.

What sets it apart: The diverse list of raw materials sourced from across the world

Website: https://www.brewof.com/

3. Brewnation

Starting off as an equipment and ingredients supplier to major microbreweries in India, Brewnation recently expanded its operations with the launch of an online brewing supply store. Their expansive list of brewing ingredients, equipment and glassware is constantly being updated to accommodate new arrivals, such as Lallemand’s Kveik yeast strain. There is something for all levels of beer enthusiasts, with a BIAB Beginners Kit to the BrewZilla 35L – a portable electric brewing system. Founded by a brewer and distiller, Ankit Sethi, Brewnation’s dedication to craft beer has resulted in collaborations with brewers across the country to make clone recipes of popular brews.

What sets it apart: The specially designed collaboration recipe kits like Chilli Lager by The Biere Club, Doolally’s Munich Helles, Moonshine Meadery’s Traditional Mead, and many more!

Website: https://www.brewnation.in/

“There are very interesting beer styles out there to re-create but getting your hands on a suitable reference beer is not easy in India. Want to experience the wonders of what Norwegian Kveik yeast can do? Or sample a Polish smoked wheat beer called Grodziskie? Better brew them yourself!” says Aishwarya Ritti, Former Head Brewer, Brahma Brews

4. MyBrewery

Another new addition to the list, MyBrewery was launched in 2019 with a mission to simplify the process of brewing beer. They are credited for introducing the all-in-one brewing equipment that can be used for boiling and mashing, after which it transforms into a fermenting vessel. It’s called the Master Brewer. Along with one of the recipe kits available on the website, the Master Brewer is supposed to reduce brewing time from 6 hours to just around 3 hours.

What sets it apart: The Master Brewer allows easy progression to advanced forms of brewing, without having to invest in more equipment

Website: https://www.mybrewery.in/

Tell us about other sources that you may have come across in the comments below. Happy brewing!

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