Brewing Research Papers - Academia.edu (original) (raw)

The Middle Horizon period in the Andes was a time of growth, conquest, decline, and beer. Evidence of the production of chicha de molle, a beer made from the fruit of the pink peppercorn tree (Schinus molle), has been found at many prominent Wari sites including Cerro Baúl, Beringa, and the recently-excavated site of Millo II in the Vitor Valley. We examine the archaeological evidence at each of these sites to characterize the production, consumption, and distribution of this fermented beverage by the Wari. By comparing this practice to the more well-known traditions of beverage consumption of the Tiwanaku and the Inka, we discern an overall pre-Hispanic paradigm of consumption. We then explore how the Wari diverged from the Andean model by consuming molle beer instead of maize beer and the possible reasons for this unique cultural preference.

- by Stacy Hackner
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- Andean Archaeology, Brewing, Cultura Chichas, wari y Tiwanaku
- by Elisabetta Bravi
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- Engineering, Chemistry, Biomass, Medicine

The intention of the authors of this article is to examine the degree of utilization
of social media by businesses occupying leading positions worldwide in selected
consumer products industries: pet food, brewing, and automotive. Most of enterprises
operating in those industries in the classical marketing-mix sense mostly
relied on one-way mass communication and distribution of products through
intermediaries, practically cutting them from the opportunities for dialogue with
the end customers. As assumed, the possibility of two-way communication, and
even the development of strategies of customer relationship management in the
framework of the instruments of social media (Social Customer Relationship Management
– SCRM) should signifi cantly facilitate interactions with the consumers
and may become a source of valuable information about them. On thus outlined
research perspective, we imposed one more relating to decision-making dilemmas
of international companies facing the choice of standardization or adaptation of
activity carried out in this fi eld. Th e key issue here is the question of the scope of
standardization of SCRM activities in relation to the degree of homogeneity of the
needs of consumers and synergies possible to achieve through this both in terms
of the cost optimization, and in terms of the impact of marketing communication.

- by Bartosz Deszczyński and +2
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- Social Media, Customer Relationship Management (CRM), Automotive Industry, Automotive

Anderson House at 42 Powers Court, St. John's, Newfoundland, Canada, is a familiar sight for those going up and down Signal Hill. The building was designated a Registered Heritage Structure by the Heritage Foundation of Newfoundland and Labrador on March 23, 1996. The building is named after James Anderson (c1768-1852), a sergeant in the militia, entrepreneur, and brewer of spruce beer and other temperance beverages.

The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical Ugandan based brewery process to target for the energy requirements of the process. Hint software was used for the analysis. At the chosen ΔTmin of 10˚C, the minimum cooling and heating utility requirements of the brewery studied were determined as being 4862.21 kW and 8294.21 kW respectively, with a pinch temperature at 68˚C. It was observed that using the technique, 1806.59 kW of energy could be recovered through process to process heat exchange which presented an energy saving potential of 21.5%. It is recommended that results from this study could be used in the design or retrofit of a heat ex-changer network of a brewery for improved energy efficiency. Considerations can also be made for other values of ΔTmin.

- by Noah Tibasiima
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- Renewable Energy, Brewing, Pinch Analysis, Hint

The following report assesses BrewDog’s supply chain, including its supply chain network and main partners. The report also examines the role of logistics within its supply chain, focusing on areas which have been pivotal to the brands success, such as inventory management and warehousing. Lastly, the report discusses how the company has developed its global reach, including its sustainability efforts.

- by Stephen R Espie
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- Marketing, Supply Chain Management, Globalization, Operations Management

Este trabalho estuda os principais métodos de fermentação e maturação das cervejas lagers (baixa fermentação), entendendo cada etapa do processo e correlacionando com os efeitos e consequências na cinética fermentativa no que tange a analise sensorial da bebida e seus compostos químicos. Devido ao tempo de produção mais longo das lagers comparado à produção de ales (cerveja de alta fermentação), muitas microcervejarias acabam por não produzir essa família de cervejas para garantir o fluxo de caixa. Fatores físicos e bioquímicos como temperatura, pressão, oxigenação, nutrição e taxa de inóculo exercem grandes influências nos tanques fermentadores e podem ser utilizados a favor do cervejeiro para diminuir o tempo de produção sem comprometer o resultado final da bebida, como mostra a metodologia apresentada ao final do trabalho.

- by Pedro Gibran Fonseca
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- Brewing, Brewing industry, Cervejaria, Brewing and Beverage engineering
- by Colin Andrews
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- Rural, Coping Strategies, Community Development, Health Care
- by Daniela Santos Silva
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- Technology, Production, Food Technology, Biological Sciences
- by remybarton1@gmail.com barton
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- Brewing, Distilling alcohol
- by Abiodun Ogunola
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- Brewing, Relationship, Job Performance, Management Styles

The effect of commercial enzymes on quality of wort developed from replacement of malted barley with raw barley as adjunct of 40 % and 60 % was investigated for yield of extract, Free Amino Nitrogen, Degree of fermentation, pH, VDK, colour…. The wort pH is relatively stable with no significant changes at all levels of replacements. The colour is lighter with increment in proportion of the raw barley as it appears as colour diluents. The wort produced tends to be turbid which affects the utilization of the wort. The total soluble nitrogen and free amino nitrogen value increased with the use of commercial enzymes while the yield increases with enzymes. The use of ceremix Plus and Ondea Pro have been found to be relatively more effective in the preparation of beer wort as observed for the result obtained in proportions of raw barley and malt barley. The use of high percentage raw barley as adjunct with commercial enzymes are found to be useful in production of high quality wort with lo...

- by Molla Assefa
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- Chemistry, Brewing
- by Karolina Rosinska-Balik
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- Egyptian Archaeology, Ancient Industry, Lower Egypt, Brewing

Samenvatting van de publicatie 'Poken en stoken, brouwen en koken'. In deze publicatie worden 100 ovens uit 24 Nederlandse steden, ooit gebouwd voor bierbrouwen, broodbakken, verven, zeep- en zoutzieden en het maken van kaarsen, op een systematische manier beschreven. Het geeft inzicht in de middeleeuwse technologie en de inrichting van werkplaatsen. Daarnaast laat het de productie en de bereiding zien van de voor het dagelijks leven haast onmisbare drank, etenswaar en materiaal. Tevens worden de historische achtergrond van de
verschillende ambachten en de technologische innovaties toegelicht. Met de opgegraven ovens van Alkmaar tot Zwolle, van Groningen tot Sluis uit de periode 1300-1900 vormt ‘Poken en stoken, brouwen en koken’ het eerste overzichtswerk
van ambachtelijke ovens in Nederland.

- by Aleike van de Venne
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- Archaeology, Craft production (Archaeology), Brewing, Dyeing

Deaerated water is an important part of the brewing process, whether in boiler systems or in product dilution prior to final packaging. The key to producing high quality deaerated water is the effective removal of dissolved gasses, particularly oxygen, which in sufficient quantities can corrode steam delivery systems or detrimentally impact the taste, color and shelf-life of products where it is used. This presentation will look at the principal applications for deaerated water in the brewing process, the primary methods to produce it and the operational conditions to ensure its effective production. Practical design considerations specific to brewing applications, from the use of pasteurization to additional carbonation, will also be reviewed, with additional focus on the maintenance, use of utilities and operational costs of typical ambient-pressure water deaeration systems.

- by John Kyle Dorton
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- Brewing

In this review paper an overview of the studies and projects is given for the malting industry and selected projects for the brewery industry in connection to the use of solar heat. Even during the historical times green malt was dried with the sun and open fire, just since 40 years solar heat is investigated in the industrial malt production of with solar collectors. In order to keep pace with this emerging and fast growing sector for renewable energy applications, it is necessary to get in depth knowledge about the overall potential in the brewing and malting industry and where solar process heat is currently in use. Energy savings of up to 100 % in malt kilning have been achieved in the various studies, leading to a significant reduction in CO 2 emissions with the use of solar collectors. But the breakthrough and acceptance in the industry have not yet been achieved.

- by Manfred Hauner
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- Malting, Brewing, Solar Energy Applications, Malting industry
- by R. Agu
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- Comparative Study, Brewing, Process biochemistry, Sensory Analysis

Resumen — El maíz y la quinua son productos vegetales nativos que han sido tradcionalmente parte de la dieta de los ecuatorianos. Este estudio busca darle a estos cereales un nuevo uso como adjuntos de cerveza, determina las condiciones de malteado de dos variedades mejoradas por el INIAP: maíz INIAP 111 y quinua Tunkahuan. Para esto el primer paso fue cuantificar la humedad del maíz y la quinua cada hora hasta que alcanzaron el 45 %, encontrando que se requieren 30 minutos para la imbibición de la quinua y 51 horas para el maíz. Posteriormente, se evaluó la actividad amilásica durante la germinación y el horneado, en estos estudios se determinó que el periodo de germinación óptimo en el que se obtiene la máxima actividad enzimática, es de 10 días para el maíz, mientras que para la quinua es de 33 horas. Por otro lado, al evaluar la actividad enzimática durante el horneado se encontró que el ciclo de horneado en el que se conserva el mayor porcentaje de enzimas y en el que el contenido de almidón es menor, en la quinua está compuesto por 5 horas a 40 °C, 5 horas a 45 °C, 4 horas a 50 °C, 3 horas a 55 °C y 3 horas 60 °C y para el maíz está conformado por 5 horas a 40 °C, 5 horas a 45 °C, 4 horas a 50 °C, 3 horas a 55 °C, 3 horas a 60 °C y 1 hora a 65 °C. Con las condiciones de malteado determinadas para la quinua y maíz optimizan el contenido enzimático para asegurar un correcto proceso de maceración.

- by Natalia Espinoza and +1
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- Biotechnology, Brewing, Malt, Maltsters and Malting
- by Anthony Cutaia
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- Brewing

Since the 1970s, the craft brewing industry has grown in popularity. However, with the introduction of the Internet and the consequent globalization of cultures and economies, craft beer marketing has increasingly evoked the medieval past in order to appeal to our collective sense of a lost community, and even a lost purity. This book discusses the desire for the local, the non-corporate, and the pre-modern in the discourse of craft brewing, which has become a form of ideological resistance to corporate capitalism, forming a strong counter-cultural narrative. However, such discourses also reinforce colonial histories of purity and conquest while effacing indigenous voices, and there are troubling intersections between the desire for a medieval past and the desire to preserve the imaginary ŸwhitenessŒ of that past. Such considerations are particularly relevant now, during a time in which white nationalist groups (many of which turn to a medieval past for inspiration) are increasing in influence and visibility. Moving from beer in the Middle Ages to beer in 2019, this book deploys analysis of literary and historical texts, advertisements, labels, and interviews with craft brewers and writers to argue that craft beer is much more than a delicious drink and a social connector; its marketing, its appeal, and its ubiquitous presence in middle class North America reveals a powerful cultural desire for the past in a world that privileges the present.

- by Noelle Phillips
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- Medievalism, Contemporary Medievalism, Brewing, Medieval Brewing
- by Danuta Dana
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- Bioengineering, Chemical Engineering, Biochemistry, Microbiology

Many breweries aim to use water as efficiently as possible and have set internal target of reducing water use per hectolitre. After a comprehensive analysis of water usage in the brewing process, Alfa Laval has identified solutions that... more

- by John Kyle Dorton
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- Brewing
- by José Rafael León Ojeda
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- Brewing

With rising environmental concerns from consumers to stakeholder’s groups, environmental management has become an important responsibility for today’s manufacturers. It’s no surprise people are always looking for products that leave a minimal environmental impact. Thus less thought and hard analysis has been given to develop a logical operational approach that can be used to minimize environment and that also makes sense from a business perspective. In this paper concern has been put on Food and Drink industries. This manuscript assesses the current operational and management practices of these industries. Studies focusing on waste across the supply chain. Data were collected through reviewing different manufacturing processes. The Data collected and supplementary documentation were analyzed using Value Stream Map. Applying Lean Six Sigma (LSS) methodology and waste management in the food and drink industry leads to many of the improvements demonstrated in other sectors-energy efficiency, reduction of raw material use, reduction in water consumption and increasing reuse and recycling on site. Such improvements in environmental performance produce a directly beneficial effect on the profitability of business. It is to be noted the literature doesn’t involve an in-depth case study of six sigma rather involves the use of lean and six sigma in processes.

The brewing industry has been moving towards more efficient use of energy, water reuse and stewardship, and the tracking of greenhouse gas (GHG) emissions to better manage environmental and social responsibility. Commercial breweries use a great deal of water and energy to convert one gallon (liter) of water into one gallon (liter) of beer. An analysis was conducted on sustainable operations and supply chain management at various United States and international breweries, specifically Europe, to benchmark brewery performance and establish common metrics for sustainability in the beer supply chain. The primary research questions explored in this article are whether water reclamation and GHG emissions can be properly monitored and measured and if processes can be created to help control waste (lean) and emissions. Additional questions include how we can use operations management strategies and techniques such as the Factor-Weighted Method (FWM) in industries such as brewing to develop sustainability scorecards.

- by Dan Bumblauskas
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- Water, Operations Management, Conservation, Sustainability Indicators

It is often claimed that both beer-hopping and large-scale brewing began in western European monasteries during the early Middle Ages. However, the ancient Celts already hopped beers, and probably also barreled them and brewed them on a large-scale. Furthermore, the first beer-drinking monks were in Egypt, where there also had long existed large beer-production facilities. Rather than being innovative, Western European monastic beer-making was highly dependent on both the self-sufficient industry of Egyptian monks (themselves probably influenced by Roman soldiers) and the brewing traditions of Celts.

- by Max Nelson
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- Monastic Studies, Brewing, Medieval Brewing, Ancient Brewing
- by Greg Brick
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- Spelean History (Caves and Caverns), Brewing
- by Martin Zarnkow
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- Engineering, Biological Sciences, Brewing, CHEMICAL SCIENCES

Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respectively. Variety SK5912 had the highest TBG, WIBG and WSBG levels of 0.376 ± 0.037%, 0.246 ± 0.03 and 0.130 ± 0.015% in its raw samples and the highest total mean WIBG of 0.167 ± 0.020% in its malt samples, respectively. Similarly, variety KSV8 had TBG and WIBG levels of 0.362 ± 0.035% and 0.233 ± 0.023% in its raw samples and the highest TBG and WSBG levels of 0.236 ± 0.030% and 0.076 ± 0.008% in its malt samples. The trend indicated that levels of β-glucan components in the sorghum varieties depended on their original levels in the raw grains and not on enzymic degradation during malting. However, more WSBG components (~30 – 65%) were degraded than its WIBG counterparts (~20 – 43%) across the sorghum varieties. Endo-β-(1→3:1→4)-glucanase levels in all the sorghum malt varieties consistently increased during the malting period. ICSV400 malts developed the highest total mean enzyme level of 13.122%, SK5912 had 11.207% level while KSV8 malts developed the least level of 8.568%. The effects of variety, germination time and variety plus germination time interaction on the TBG, WIBG and β-(1→3:1→4)-glucanase levels were significant (P ˂ 0.05). However, their effects on the WSBG levels of malt varieties were not significant. β-Glucan and β-glucanase levels in the sorghum grain and malt varieties significantly (P ˂ 0.05 and P ˂ 0.01) correlated with other malt quality parameters. On the basis of the results, variety ICSV400 is preferred as malting and brewing raw material to SK5912 and KSV8 varieties.

Activity of one of the largest breweries on the territory of Belarus in the second half of XIX – early XX century is thoroughly investigated based on official records, legal and statistical sources of the Russian Empire period. Main stages of enterprises
development are revealed and characterized. Social characteristics of the brewery owners are outlined. Special consideration is given to the role that count K. Chapski, Frumkins and Lekkerts families played in enterprise development. The impact which entrepreneurship activities had on transformation processes in Belarusian society in the second half of the XIX – early XX century is demonstrated using the example of specific industrial establishment

- by Aliaksandr Burachonak
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- Entrepreneurship, Modernization, Brewing, Belarusian History

America's preference for homogeneous, bland-tasting beer may have been largely derived not from an efficient, market-clearing equilibrium, but rather as a result of a series of interesting historical processes and events. The authors argue that the U.S. market may have become locked in a sub-optimal equilibrium in which most consumers are no longer familiar with the full range of what beer is and can be. As a result, most competition in this market concerns advertising campaigns designed to differentiate between increasingly generic beers. Although the concepts of path dependency, switching costs, and lock-in have been employed principally in studies discussing technology standards, these ideas may be usefully extended to consumer branded products, including foods and beverages.

- by Martin Stack
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- Brewing, Lock-in
- by Gabriel Prieto
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- Archaeology, Ethnoarchaeology, Andes, Brewing

In this article it is proposed that Zatec might be the oldest region of continuous commercial hop production. This assumption is based mainly on English and German literature devoted to brewing history and on scientific research... more

In this article it is proposed that Zatec might be the oldest
region of continuous commercial hop production.
This assumption is based mainly on English and
German literature devoted to brewing history and on
scientific research concerning the qualities and DNA
fingerprint of hop cultivars.

- by Leendert Alberts
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- Brewing
- by deirdre lowe
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- Engineering, Biological Sciences, Brewing, Lactic Acid Bacteria
- by Csaba Katona
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- History, Cultural History, Urban History, Local History
- by Frances Hayashida
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- Archaeology, Archaeology of Beer and Cereal Fermentation, Andes, Beer

An integrated approach using contextual, use-wear, scientific and experimental methods was used to analyze the role of stone troughs of up to 165 l capacity at the Early Neolithic site Göbekli Tepe in the context of other stone containers found there. Around 600 (mostly fragmentary) vessels from the site constitute the largest known assemblage from the Pre-Pottery Neolithic of the Near East. Besides the large limestone troughs, it encompasses middle-sized, coarsely made limestone vessels, finely executed platters and 'greenstone' vessels. All lines of evidence taken together indicate the use of limestone troughs for the cooking of cereals.

- by Eva Götting-Martin and +2
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- Archaeology of Beer and Cereal Fermentation, Brewing, Ancient Brewing
- by Laurence Miesch
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- Engineering, Biological Sciences, Brewing, Polyphenols

Bread, beer or malt? Grain cultivation and processing began over twelve thousand years ago in the Fertile Crescent. Wild barley and wheat were gathered and processed by hunter gatherers who lived there, people known by archaeologists today as the Natufians. This was the Neolithic Revolution. In much of the archaeological and anthropological literature the assumption is that they were grinding grain into flour to make bread, or perhaps making some kind of porridge or gruel. The archaeological evidence of well maintained, deliberately made smooth floors made of beaten earth and lime plaster is intriguing. They are associated with hearths, quern stones and ovens. There is sufficient evidence to suggest that these people were the first maltsters.

- by T. Bertuzzi and +1
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- Mass Spectrometry, Quality Control, Italy, Beer