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Looking for a new use of the old brewery situated on the border of the old town of Broumov.

Master of Science / Food Science Institute / Fadi Aramouni / The brewing industry has, historically, had little food safety regulation. In response to the September 11th attacks, new legislation culminating in the Food Safety Modernization Act of 2010 was established and reinforced food safety regulations for the brewing industry. Under this expanded regulation, breweries are required to comply with the modernized Current Good Manufacturing Practices (cGMPs). The regulatory climate for the brewing industry is very complicated. The brewing industry is regulated primarily under the jurisdiction of the Alcohol and Tobacco Tax and Trade Bureau and the Food and Drug Administration. Based upon the regulatory environment and business considerations, Boulevard Brewing Company has opted to develop a Hazard Analysis and Critical Control Point (HACCP) plan. Before a HACCP plan can be implemented a foundation of prerequisite programs, based on the FDA’s cGMPs, must be in place. Prerequisite programs establish the operational and environmental conditions required for a successful HACCP plan. Failure to comply with the cGMPs can lead to fines, re‐inspection fees, forced recalls, and possible criminal prosecution. Prerequisite programs were developed for the following areas: facilities, including sanitary design principles, utilities, traffic and product flow; production equipment, including preventive maintenance and calibration; receiving, warehousing, and shipping, including supplier control, chemical control, and raw material testing; pest control for insects, rodents and birds; cleaning and sanitation under a Master Sanitation Schedule; specifications, including ingredients, products, and packaging materials; personal hygiene for both employees and visitors; and lastly a system of traceability and recall. These prerequisite programs, based on cGMPs, are required to ensure regulatory compliance while minimizing regulatory and fiscal risks.

Abstract Vi upplever det intressant att hantverksbryggerier inte tydligt förmedlar sina tankar bakom produkten. Kan det bero på att de inte reflekterar över hur eller till vad produkten ska konsumeras? Funderingen ligger till grund för uppsatsens syfte som är att försöka utröna hur ägare och bryggare vid olika hantverksbryggerier tänker kring sina produkter, vad de har för utgångpunkt och i vilket sammanhang de tänker att produkterna ska konsumeras. För att ta reda på hur bryggarna tänker och reflekterar kring sina produkter har fyra semistrukturerade intervjuer utförts på fyra olika hantverksbryggerier. Genom en tematisk analys har resultatet sammanställts, där teman som belyser bryggarnas tankar lyfts ut. Resultatet visar att det finns liknande tendenser i hur de olika hantverksbryggerierna tänker om sina produkter. Men att den största skillnaden finns i hur de tänker kring sammanhanget produkten ska konsumeras.

In this thesis we have presented a mathematical model of a scheduling problem which arises in the Brewing Industry. We have implemented two different types of global optimization algorithms to find the global minimum of the problem. Several instances of the scheduling problem are considered and the results thereof are presented. The results show that significant savings can be made if the global optimization techniques are used in brewery Industry.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

O presente trabalho tem como objetivo principal a proposta de um método para gestão de resíduos nas cervejarias do Estado do Rio Grande do Sul. Para isto, o trabalho se propõe a: (i) identificar as alternativas apontadas na literatura para reciclagem de resíduos em cervejarias; (ii) identificar, através de uma pesquisa exploratória, práticas já implementadas atualmente na indústria cervejeira do estado do Rio Grande do Sul e; (iii) priorizar as alternativas de reciclagem de resíduos identificadas. A metodologia de pesquisa utilizada é o Design Science Research sendo este a base para as etapas desenvolvidas no trabalho. O método de gestão de resíduos é apresentado e descrito para que as cervejarias executem a gestão de seus resíduos, incluindo-se proporções geradas, alternativas para a reciclagem e também uma possibilidade de retorno financeiro sobre a venda dos mesmos. Uma das principais contribuições desta tese foi criar um passo a passo para que novas cervejarias e também as já existentes no mercado do Rio Grande do Sul possam gerenciar seus resíduos de forma estruturada, buscando, ao invés do descarte inconsciente dos mesmos, a agregação de valor, o retorno financeiro e a preservação do meio ambiente. / This work has as main objective to purpose a waste management method at Rio Grande do Sul's breweries. As secundary objectives, it defines: (i) to identify the alternatives showed on the literature to breweries waste recycling; (ii) to identify, through an exploratory research, the practices that has already be implemented at the beer industry in Rio Grande do Sul and; (iii) to priorize the identified recycling alternatives. The research methotology applied is the Design Science Research, being it the basis to the steps developed in this work. The waste management method is presented and described aiming that the breweries start its waste management, including quantities, recycling alternatives and also a pay-back related to the wastes selling. One of this tesis mainly contributions was to create a step by step method to new and already running breweries in Rio Grande do Sul manage its wastes as an structured way, searching, instead of an anaware disposal, add value, obtain financial returns and to safeguard the environment.

Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018. / Brewer’s spent grain (BSG), a solid residue obtained from brewing beer, is gaining attention in the food, cosmetics and pharmaceutical industry due to its use as natural source of colorants, texturisers, functional ingredients and preservatives. It is therefore necessary to develop an economically viable method for the extraction, isolation or enrichment of these compounds. Although literature shows the technical feasibility of extraction of bioactive compounds from BSG at laboratory bench scale, none of the reviewed literature could provide adequate information necessary to determine the economic feasibility of the process at commercial scale. The aim of this study was to investigate the technical and economic viability of a commercial process for the recovery of antioxidant rich polyphenolic compounds from brewers spent grain using organic solvents and/or water. The objectives were to select the best solvent, perform the optimisation and kinetic study, as well as to model and simulate the extraction process with the aim of performing an economic analysis. In selecting the best solvent, maceration and soxhlet extraction were used for the recovery of polyphenolic compounds. Acetone and acetone: water mixtures, ethanol and ethanol: water mixtures as well as pure water were used as solvents. The evaluation of the best solvent was measured by the total phenolic content (TPC), flavonol content, the antioxidant activity using 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. The study performed optimisation for various operational parameters (time, temperature, solvent to feed ratio and shaking speed) using response surface method. The effect of temperature on the extraction kinetics was also investigated with experiments being carried out at 20°C, 40°C and 80°C. Antioxidant activity was detected in all BSG extracts, but water showed the highest global yield and rates of extraction. The optimum conditions were found at 15 min reaction time, temperature of 40 °C, shaking speed of 185 rpm and solvent to solid ratio of 27.5: 1. So-Macdonald model was a suitable fit for the experimental data with a R2-value range of (0.85 < r2 < 0.995). A processing scenario was proposed as a base case, upon which subsequent scenarios were generated to improve the operation or the economics. SuperPro Designer® (Intelligen, Inc) was used for modelling the proposed process, for simulation and for the economic evaluation. Four alternative schemes from the base case simulation were developed for optimisation of the process. The process was found to be economically feasible and attractive with a return of investment (ROI) of 48.45 % for alternative scheme 4. The results in this thesis highlight the likely economic feasibility of the extraction of polyphenolic compounds from BSG at commercial scale by the maceration method.

The removal of multiple substrates in a defined mixed culture process was investigated in the treatment of brewery wastewater. The study was conducted using both batch and a semi-continuous reactor system called self-cycling fermentation. Batch experiments were conducted using a synthetic brewery wastewater containing glucose, ethanol and maltose. Activated sludge from a municipal wastewater treatment plant was acclimatized in the synthetic brewery wastewater. The microbes capable of degrading this wastewater were analyzed by a combination of microscopy, spread plating, and Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and identified as Acinetobacter sp., Enterobacter sp. and Candida sp. From the pure culture batch experiments, it was determined that Enterobacter could degrade glucose and maltose but no ethanol, while Acinetobacter and Candida could degrade all three carbon sources. In mixed culture batch experiments, Enterobacter was dominant in degrading the sugar concentrations to levels permissible for Acinetobacter to degrade ethanol. PCR-DGGE was found to be effective in identifying the dominant species but selective carbon source plating was required to determine viability and track the population dynamics. Kinetic experiments were carried out in a semi-continuous, self-cycling fermentation process using the defined mixed culture in media containing glucose and various initial concentrations of ethanol and maltose. The overall rate of substrate removal was attributable to both the suspended culture and the biofilm formed during the process. A rate expression was developed for this system for the range of substrate concentrations tested. The data indicated that substrate removal by the suspended culture was a function of only the biomass concentration. However, substrate removal by the biofilm was found to be limited to the surface cells and determined to be a function of substrate concentration only.

Self-cycling fermentation (SCF) control was applied to a semi-continuous, aerobic, fixed-film reactor for the treatment of simulated and real brewery wastewater. The simulated wastewater was treated at 25°C. After approximately 3 hrs, 86% to 96% of the soluble BOD (SBOD) was removed, producing an effluent with a SBOD between 169 mg/L and 412 mg/L. The treatment of real brewery wastewater was undertaken at 25°C and 35°C, and was operated under ammonia-nitrogen deficient condition. 83% to 92% of the total BOD (TBOD) was removed after 3 hrs at 25°C, and after 1.5 to 2 hrs at 35°C. The treated effluent produced had a TBOD between 120 and 438 mg/L. The suspended solids in the treated effluent contributed between 63% and 71% of the TBOD. Hence, better treatment efficiency would have been possible if an efficient clarifier was installed, or the suspended solids were removed from the brewery wastewater prior to treatment.