SACMI now a partner of the Massachusetts Institute of Technology (MIT)

Since 1st March 2019 SACMI has been a member of the MIT (Massachusetts Institute of Technology) Industrial Liaison Program. Signed by Paolo Mongardi, President of SACMI Imola, and Karl F. Koster, executive director of MIT corporate relations, this agreement reinforces SACMI's research role even further.

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Collaboration on new brewing innovation centre

Emerson (NYSE: EMR) announced on 9 April 2019 a collaboration with Colorado State University (CSU), USA, to build the Emerson Brewing Innovation Centre, where students will get hands-on experience using the latest automation technologies. Funded by a joint investment, the centre will serve as the main educational hub for the Fermentation Sciences and Technology programme and will reinforce advanced competencies for digital transformation as the Industrial Internet of Things (IIoT) era continues to evolve the industry.

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Joint Organization of Africa Brewing Conference

Versuchs- und Lehranstalt fuer Brauerei in Berlin (VLB) and DuPont Industrial Biosciences (DuPont) are coming together to establish a new conference devoted to sharing brewing knowledge, strengthening relationships and discussing best practices for the brewing and malting industry in Africa. The inaugural event will take place in May 2019 in Addis Ababa, Ethiopia.

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1st BrewingScience Yeast Special: Call for Papers now open

The BrewingScience editorial team is delighted to announce the first Yeast Special for the April issue of BrewingScience. All researchers working in the field of brewing yeast research are invited to submit their scientific articles by Wednesday, 2 January 2019, at the latest.

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New faces at BrewingScience board

BrewingScience announces personnel changes in its editorial board. The panel serves as a source of inspiration for the further development of the journal BrewingScience, provides support in the search for suitable authors and advises on the selection of the winner of the Ludwig Narziß Award for Brewing Science. So far, it consisted of nine renowned experts from the field of brewing science or related disciplines.

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BrewingScience receives quality label

Shortly before the end of 2017 we received great news: the scientific journal BrewingScience (the former „Monatsschrift für Brauwissenschaft“), published by Fachverlag Hans Carl, Nuremberg, has been selected for coverage in the Emerging Sources Citation Index (ESCI). ESCI is a new database within Clarivate Analytics, a Thomson Reuters spin-off which has been in charge of the journal selection process since 2016. Thus, BrewingScience has reached the preliminary stage to receiving the Thomson Reuters Impact Factor, which is highly sought after in the scientific community, and has been represented in the Web of Science since the first edition of 2017, when coverage begun.

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70 Years of EBC (Part 1)

The Early Years | The European Brewery Convention celebrates its 70th anniversary this year. Before World War II there was no international organisation looking after brewers, brewing and beer. In those days, there was a clear dichotomy of brewing practices – the Anglo-Saxon and Irish top fermented beers on one hand, the Bohemian-Czech, German-Austrian and Danish bottom fermentation systems on the other. Brewing practices were often a mix of time-honoured recipes and continuous improvements tying up tradition and observation.

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Ahead of target in fulfilling landmark voluntary commitment

On 28 September 2017, the Brewers of Europe stated in a press release that they were successfully implementing their voluntary commitment to list ingredients and provide comparable nutrition information, calling on other sectors to follow their lead in view of the alcohol industry proposal due in March next year.

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EU rules on listing ingredients and nutrition information should apply to all alcoholic drinks

The Brewers of Europe welcomes the European Commission’s call of 13 March 2017 for alcoholic drinks to list ingredients and nutrition information, matching the requirement for non-alcoholic beverages that came into force in December 2016. EU rules oblige producers of beverages below 1.2 per cent ABV to list ingredients and provide the seven nutritional values per 100 ml. The EU Regulation also requires companies voluntarily providing ingredients and calorie information for alcoholic beverages above 1.2 per cent ABV to do so per 100 ml.

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New peer reviewer

Fachverlag Hans Carl, Nuremberg, Germany, is pleased to announce a new peer reviewer for its scientific publication BrewingScience: Dr. Roland Feilner, Krones AG, Neutraubling, Germany.

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2nd Ludwig Narziss Award bestowed

The 2nd Ludwig Narziss Award was bestowed at BrauBeviale 2016 in Nuremberg on November 10th. The award, valued at 2500 EUR, went to Dr. Konrad Müller-Auffermann, Krones AG, Neutraubling, Germany, Prof. Fritz Jacob, Dr. Mathias Hutzler, TU Munich, Research Centre Weihenstephan for Brewing and Food Quality, Freising-Weihenstephan, Germany, and Alirio Caldera MSc, Polar Brewery C.A., Caracas, Venezuela, for research: “Characterization of Different Bottom Fermenting Saccharomyces pastorianus Brewing Yeast Strains“ (BrewingScience, vol. 68 (March/April 2015), pp.46-57).

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Brewing scientists meet in Denver

This year’s World Brewing Congress (WBC) was held in Denver, Colorado, USA from August 13th to 17th. As in the past, it never fails to deliver an impressive program of events and educational opportunities. There was never a dull moment for the attendees during the two general sessions, twenty technical sessions, 70 lectures and nine workshops, along with 180+ posters, various technical excursions, pre-congress courses and sessions hosted by suppliers, not to mention the individual symposia held by the European Brewery Convention (EBC), Brewery Convention of Japan (BCoJ) and the Institute of Brewing and Distilling (IBD).

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“We hope brewing will continue to hold its fascination”

As of the end of November 2015, the European Brewery Convention has a new President: Tiago M. Brandão, Portugal, succeeded Dr. Stefan Lustig, Germany. Brandão brilliantly got through his first baptism of fire for the EBC in May 2015. He chaired the Local Organising Committee that set the course in Porto for a successful EBC Congress. Brandão will now be at the helm of the prestigious EBC for years to come. In an interview with BRAUWELT International, the EBC President talks about his interesting career, his expectations and plans for the future of the EBC.

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Patented design for open fermentation

Through the development of a unique design, Christian Gresser Behälter- und Anlagenbau GmbH of Regensburg was able to fulfill the wish of brewmaster Axel Kiesbye by realizing his idea for an open, cylindroconical fermenter for the transparent fermentation cellar at Trumer Pils in Austria. From this singular notion, a concept that is now in demand in the United States was born. Despite the challenges inherent in the design, a system for automated cleaning and removal of the contents and of the carbon dioxide produced during fermentation was developed – a first for open tanks.

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Carlsberg takes over Chongqing Beer Group

After the raise of their Chongqing-share from 27.9 to 60 percent in mid-December, Carlsberg announced at the turn of the year, that the Chongqing Beer Group has accepted their offer to acquire 100 percent of Chinese brewery group.

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Two new members in the group of external BrewingScience reviewers

Specialist publisher Hans Carl, Nuremberg, Germany, is pleased to announce two new peer reviewers for BrewingScience – Monatsschrift für Brauwissenschaft, Dr. Stefan Hanke, head of the pilot plant of the Bitburg Brewing Group, Bitburg, Germany, and Dr. Martin Zarnkow, Lehrstuhl für Brau-und Getränketechnologie (Chair of Brewing and Beverage Technology) at the TU München-Weihenstephan, Germany.

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The New MEBAK Volume “Wort, Beer and Beer-based Beverages”

In this latest edition, MEBAK has combined all of the analysis methods from their previous collections relating to Wort, Beer and Beer-based Beverages into a new, single volume. This collection of analysis methods thereby complements the two volumes previously published in this series, Water and Raw Materials as well as Gebinde und Produktausstattungsmittel (Containers and Packaging Materials – available in German). The topics sensory analysis and microbiology will each appear in separate, more in-depth volumes.

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3rd Beer Sommelier World Championship

The 3rd Beer Sommelier World Championship of Doemens Academy will be held from September 14-15 2013 in Munich, Germany. The event is the perfect platform for beer sommeliers from around the world to test their skills, compare their knowledge of beer styles, brewing techniques, service methodology, pairing of food and beer and to meet colleagues.

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Brasil Brau: An international trade fair for the brewing industry

Brasil Brau is the largest professional event in the Brazil’s brewing industry to gather the entire sector’s productive chain, from buyers, technical professionals, opinion makers, to executives with high decision power of internationally renowned companies. With the credibility of 11 editions, the fair presents the latest developments in technology, products and services for the brewing industry. Promoted by Fagga | GL exhibitions and held by Cobracem, the next edition will take place from 25 to 27 June 2013 in the city of São Paulo (Brazil).

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Heat exchanger combining the strengths of plate and tubular technology

With FusionLine Alfa Laval has developed a heat exchanger combining the strengths of plate and tubular technology. It offers the best of both worlds, combining the energy efficiency, accessibility and modularity of plate technology with the viscous and particulate-handling capabilities of tubular technology.

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9th Symposium “Trends in Brewing”

KaHo Sint-Lieven Association K.U. Leuven, Ghent/Belgium, and Heriot Watt University, Edinburgh/Scotland, invite you to the international malting and brewing symposium “9th Trends in Brewing”.

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FDA Letter of non-objection for dry-aseptics

In December 2010, Krones has received a letter of non-objection from the FDA for a rotary dry-aseptic PET-bottle filling system featuring H2O2 as the sterilising agent.

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1,000 years of collective brewing knowledge

Dr. Josef Schraedler, managing director of Germany’s Weihenstephan Brewery and Jim Koch, brewer and founder of Samuel Adams, announced today their partnership and plans to unveil a new style of collaboratively brewed beer this spring.

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New faces at the Research Center Weihenstephan: Dipl.-Ing. Cotterchio strengthens the team

Dipl.-Ing. Dario Cotterchio (age 26) started at the Research Center in April 2009. His current scientific focus comprises the elaboration of the measurement parameter “redox potential” and its introduction in brewing industry.

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New faces at the Research Center Weihenstephan: Dipl.-Ing. Schneiderbanger strengthens the team

Dipl.-Ing. Hubertus Schneiderbanger (age 26) supports the team as a consulting engineer in the area of brewing technology and microbiology.

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New faces at the Research Center Weihenstephan: Dipl.-Ing. Müller-Auffermann strengthens the team

Dipl.-Ing. Konrad Müller-Auffermann (age 27) will be responsible for consulting in terms of brewery plants, fermentation technology and filling technology, in particular for alcohol-free beverages based on cereals as well as for alternative fermentation considering different technologies.

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The Beverage & Packaging business unit presents itself to South American customers

An opportunity for customers and suppliers to get together, so that the former can gain a clearer understanding of the technological potential, services, sales set-up and assistance offered by the Group yet also so that suppliers can get a better understanding of a market of enormous potential with a fast-growing customer base that is ever-more attentive to product quality.

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The Festival of Flavor

“The swirling, dynamic, luminous core of what is now the most exciting beer culture on the planet,” is how Garrett Oliver, brewmaster at Brooklyn Brewing Company described the Great American Beer Festival, which has taken place every autumn in Denver, Colorado for the last 26 years. It is advertised as “the biggest selection of American beers ever gathered together in the United States”.

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Master of Beer Styles & Evaluation Program

Still waiting for your beers to earn medals in major competitions like the Great American Beer Festival or the World Beer Cup? If your beers need that “little something extra” the Master of Beer Styles & Evaluation Programme (10 -13 April 2007) is the course to enrol in.

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