Beer Brewery Research Articles

In the aftermath: Craft beer, neolocalism, and community resilience

In disaster recovery, community resilience researchers continue to find social capital and place attachment play critical roles. Gaps remain, however, regarding the role of for-profit firms, which are normally viewed as “extending” organizations. Meanwhile, craft beer scholarship often centers on breweries' capacities to foster place attachment and social capital, often signaled by neolocalism, or intentionality in constructing communal identity. This study leverages a unique research opportunity to observe the before and after processes of place construction in the context of craft beer breweries and disaster recovery in coastal communities. We find the breweries’ neolocalism to be characterized by “liminality,” or the in-between of juxtaposing themes. The sense of place fostered spaces for social capital, aiding brewery patrons' recovery following Hurricane Florence. Rather than extending organizations, these findings suggest neolocalist for-profit firms may help community resilience through their regular tasks of constructing space for communal identity.

Moisture-induced electrical power generation with waste activated sludge

Moisture-induced power generation from pure bacterial cultures has been demonstrated, but the feasibility of extending this renewable energy harvesting method to mixed bacterial cells from environmental samples is uncertain. Herein, waste active sludge (WAS) from wastewater treatment reactors was used to fabricate whole-cell film-based moisture-induced electricity generators (MEGs). Electrical power could be harvested from all four representative WAS samples, which were obtained from wastewater treatment reactors or plants treating liquid-ammonia mercerization, municipal, beer brewery, and printing-dyeing wastewaters. The highest performing MEGs were obtained from anammox activated sludge with an open circuit voltage of 0.45 ± 0.02 V and a maximum power density of 5.24 μW/cm2, which outperformed those MEGs with pure bacterial cultures. Physicochemical characterizations combined with partial least-squares path modeling suggested that the amount of microbial biomass and hydrophilicity of the as-prepared WAS films were the most important factors in determining the performance of the WAS-based MEGs. Extracellular polymer substances were essential in creating a water gradient inside the WAS, which was a crucial mechanism for generating electricity from MEGs based on WAS. This study not only provides a new approach for developing materials for moisture-induced energy harvesting but also presents a novel avenue for resource utilization of WAS.

Conceptualizing meaningful tourism experiences: Case study of a small craft beer brewery in Thailand

An experience-driven conceptualization to understanding craft beer tourism is explored through the case study of a small brewery in Thailand. Adopting a four-pronged qualitative research design, the study reveals how the combined values of staged experiences, co-creative experiences and transformative experiences, and certain pre-conditions (i.e. traits of the tourism provider and categories and motivations of the tourists) that foster those experiences can lead to meaningful tourism experience of a single tourism destination. The study contributes to social exchange theory and positive psychology in tourism, while offering practical guidelines for tourism stakeholders involved in the development and promotion of tourism experiences. •The potential and capability of small tourism destination in driving meaningful tourism experiences. • Meaningful tourism experiences through staged, co-creative and transformative experiences. • Innovative and transformative leadership of tourism providers as drivers of tourism experiences. • Applying categories and motivations of the tourists in designing tourism experiences. • Designing and managing holistic tourism experience is key to destination management.

Doing Well by Creating Economic Value through Social Values among Craft Beer Breweries: A Case Study in Responsible Innovation and Growth

Social values are key to the sustainability of organizations. Drawing on value-based research, stakeholder theory, and corporate social responsibility research, this paper builds a case study of the interplay between social values, innovation, and economic growth. The craft beer industry is a fast-growing industry with a potential emphasis on social values built on small-scale production and localism. We examine how craft breweries attempt to resolve tensions derived from pursuing economic and social values simultaneously. As breweries continue to grow, owners face decisions of scale and growth, which may undermine a value-driven industry with close ties to the local community. Findings from six craft breweries, operating in Northern New England, USA, suggest a complex managerial dilemma involving (a) small-batch innovation for niche and mass production for growth, (b) responsible innovation for balancing local authenticity and geographical expansion, and (c) independent and business partnering. We further unpacked the tensions that operated at local and non-local levels.

Evaluation of Marrubium vulgare Growing Wild in Tunisia for Its Potential as a Dietary Supplement.

Marrubium vulgare L., known as horehound, is a widespread and widely known plant that is used in beer breweries and also as a traditional remedy in Tunisia. In this study, methanolic extracts of plants harvested from five different locations were investigated for their antioxidant activities using three assays (ferric reducing power, radical scavenging activity, and β-carotene-linoleic acid bleaching assay) as well as the total phenolic content. The mineral composition of the plant was also investigated concerning the following elements: Fe, Mg, Ca, Cu, Zn, Mn, K, and three heavy metals, Ni, Pb, and Cd. Marrubiin, the major bioactive diterpenoid lactone, was quantified by NMR in the samples. The essential oils were obtained by hydrodistillation, and their radical scavenging activity was investigated. The toxicity of essential oils was evaluated against Artemia salina (the brine shrimp larva). The essential oil showed a weak radical scavenging activity and low toxicity. Data obtained from the five different locations showed that the antioxidant activity, as well as the total phenolic and marrubiin content, were strongly affected by the harvest sites. The metal content in the samples showed differences with the harvest location, but there was always a great abundance of calcium, magnesium, and potassium.

Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment

A novel beer-spoilage bacterium, Lactobacillus acetotolerans, has frequently been encountered in south China beer breweries, imparting an undesirable and unpalatable “buttery” taste and oily mouthfeel to beer. Understanding the genetic basis of spoilage bacterial adaptability to the beer microenvironment is crucial for the proper control of bacteria such as L. acetotolerans CN247 at an industrial scale. In this study, the complete genome of L. acetotolerans CN247 was sequenced using the PacBio and Illumina Miseq high-throughput sequencing technologies, and the relationship between genetic and physicochemical properties was analyzed. The genome size of L. acetotolerans CN247 was found to be 1.677 Mb, with a GC content of 37.55%. A total of 1,636 protein-coding genes were predicted, accounting for 88.96% of the genome. The average length of coding sequences was 912 bp. The L. acetotolerans CN247 strain was tolerant to high concentrations of acetic acid (6%) and showed varying degrees of preference for different beer components (i.e., sugars such as maltose, ribose, cellobiose, and mannitol). This strain also had a high tolerance for ethanol (14%) in the beer and was resistant to streptomycin, at a minimum inhibitory concentration of 256 μg/mL. Finally, genes associated with viable but non-culturable (VBNC) bacteria were found in the genome of L. acetotolerans CN247. This is the first study reporting the complete genome sequence of L. acetotolerans as a beer spoilage bacteria. These findings will contribute to the understanding of this bacterium’s life cycle and help in the improvement of industrial contamination prevention practices. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1997280 .

Carbon capture for craft beer, and liquor from whey

Catching carbon from craft beer bubbles If you tour a craft beer brewery, you’ll often see a long hose leading from the top of a fermentation tank down into a bucket of frothy, bubbling water. The ...

Production of the polyhydroxyalkanoate biopolymer by Cupriavidus necator using beer brewery wastewater containing maltose as a primary carbon source

Recent technologies have been directed toward the use ofinexpensive carbon sources like agricultural wastes and wastewaters in order to produce polyhydroxyalkanoates (PHAs) in a large commercial and industrial scaleand to reducehazardous pollutants. This study aimed toproduce poly-3-hydroxybutyrate (PHB) from wastewater of the beer brewery industry using Cupriavidus necator. For this purpose, the experiments were performed at three steps to evaluate the effect ofC/N and C/Pratiosand industrial-grade maltose on biopolymer production. The batch system was chosen for the fermentation process and the alteration of bacterial growth and NH4+-N and PO43−-P consumption were monitored at24 h intervals.Maximum biopolymer productionof 1.98 g L−1and biomass yield of 0.45 g biomass/g consumed sugarwere obtained at the ratio of C/N/P = 100:2:15 and maltose concentration of 40 gL−1.Besides,the highest biopolymer yield and volumetric productivity associated with the ratio of C/N/P = 100:2:15 were 0.28 g g−1and 0.022 g L−1 h−1, respectively. Therefore,the C/N/P ratio of 100:2:15 and the maltose concentration of 40 gL−1were selected as the optimum condition which then generalized to the raw wastewater.The assessment of experimental data showed the amount of produced biomass and biopolymer in the raw wastewater as 7.9 and 3 g L−1, respectively. However, it can be concluded that the beer brewery wastewater has a high extraordinary potential for PHB production which could be an appropriate and eco-friendly alternative for petroleum-derived plastics.

Use of discards of bovine bone, yeast and carrots for producing second generation bio-ethanol

Abstract The reutilization of agroindustrial wastes for the production of new products is an attractive option for reducing environmental pollution, generating value-added products and decreasing costs. Slaughterhouse discard bovine bone, brewery discard yeast and carrot discards from the Santa Fe province (Argentina) were used for producing ethanol. Bovine bone and yeast provided the support and active phase for fermentation biocatalysts while carrot discards were a sugar source. Discard bovine bone was collected directly from a slaughterhouse and then subjected to extraction with acetone for removing lipids and blood traces. Both uncalcined and heat-treated bovine bone (calcined for 2 h at 400, 600 and 800 °C) were studied. Uncalcined bovine bone had a suitable pore structure for yeast immobilization and a suitable mechanical resistance for being used in stirred tanks. Two different strains of Saccharomyces cerevisiae were immobilized and tested. One was a brewery yeast discarded from a local beer brewery and the other one a commercial yeast. The biocatalysts thus obtained were subjected to a thermal treatment at 35 °C for 72 h in order to dehydrate cells and form adhesins. The activity of the biocatalysts was tested in the fermentation of carrot discards. The maximum concentration of the obtained ethanol was 11.98 g L−1. It was possible to reuse the biocatalysts for 11 reaction cycles. The possibility of regenerating the biocatalyst bone support by ultrasound is an advantage of this kind of material in comparison to common gel supports.

Tracing working-class cultural historical heritage through one building's story: 'La Grande Brasserie du Levant'

Abstract This research looks at an abandoned beer brewery that is set for a new real-estate-led redevelopment project in Beirut between past, present and future. While the building proudly represented a moment of Lebanese modernity and identity formed around industry, it also speaks of the eventual failure of the promise of modernity associated with Lebanon's first republic. The building's story is also closely woven with Mar Mikhail and the history and geography of drinking-culture and leisure-spaces in Beirut. In one sense, Mar Mikhail represents, through its recent street-based, informal re-claiming of public-space, lower prices, minimal overhaul of built infrastructure and attachment to an 'authentic' traditional working-class neighbourhood, a resistance to exclusive urban spaces of neo-liberal consumption. The enquiry highlights neo-liberal capital's tendency to exploit vulnerabilities – for example, that of urban and architectural decay, wherein the re-discovery of 'heritage' makes it appear as revolutionary but in reality it is further incorporation into the capitalist system. The research also reveals the nexus of these shifts with gentrification and social, economic and cultural stratifications of the city. I, thus, analyse the new architectural vision for the brewery site and how it re-inscribes capitalism's hegemony over architecture in advancing gentrification processes in cities: commodification of heritage blatantly visible in architectural terms.

Project Amihan: Online Air Monitoring System for Selected Areas along McArthur Highway, Valenzuela City

Purpose: Air pollution, through the years, is a major problem in the Philippines. Different illnesses came about as its consequence. To mitigate air pollution particularly in Valenzuela, the Department of Environment and Natural Resources with the help of Valenzuela City Governments City Environment and Natural Resources Office installed an air monitoring system. Inspired by such technological innovation, the researchers aimed to design and develop Project Amihan: Online Air Monitoring System for Selected Areas along McArthur Highway, Valenzuela City. The study is significant to Valenzuela residents along McArthur Highway, to the community, educational institutions, the government, and future researchers. Method: For data gathering, survey and interview was used. The researchers method was Agile Prototyping Model and they used Arduino Uno microcontroller, wi fi module, gas sensors, and jumper wires for the hardware; HTML, PHP, JavaScript, jQuery, Ajax to develop the website and embed the system, as well as a webhost to disseminate information. The system was tested in four (4) selected areas along McArthur Highway of Valenzuela namely: Balintawak Beer Brewery (BBB), Fatima, Karuhatan, and Malinta. Twenty (20) Valenzuela residents and five (5) IT Experts served as respondents who evaluated the system. Five-point Likert Scale using the ISO 9126 as the standard reference was used to evaluate it. Results: The system was evaluated 4.17 or Very Acceptable by the end-users, 4.49 or Very Acceptable by the IT Experts and garnered an overall mean of 4.33 which is equivalent to Very Acceptable. The information derived from the air monitoring system was disseminated through a website and email notification to raise awareness by providing insights of what bad air may cause the residents. Conclusion: In conclusion, the system most notably detected Carbon Dioxide (CO2) gas in the air. It can monitor the Carbon Dioxide gas in the air as its innovation. Pollutants in the four selected locations varied at different time schedules. Such areas are not always polluted, but it happens mostly during rush hours Recommendations: Users must sign up in the system to receive a notification if ever the air quality reaches the dangerous level; the city government as the beneficiary of the said system shouldprovide a stable internet connection for the system to have real-time monitoring of the air quality along McArthur Highway. Research Implications: Future developers must integrate more sensors to improve the accuracy of the current system and they may opt to integrate a renewable power source such as solar panel for the system so it can run even without the citys electric power supply.

Life Cycle Analysis of Distributed Energy System Projects’ Energy Consumption and GHG Emission – A Case of Beer Brewery Auxiliary Power Supply in China

In this paper, we used Life Cycle Analysis (LCA) method to evaluate the energy consumption and GHG emission of Distributed Energy System projects. We studied the China Resources Snow Breweries Natural Gas Distributed Energy System project, and designed another 5 cases with different energy pathways to compare their energy consumption and emission performance. The result shows the All Natural Gas project saves 8% energy and reduces 38% GHG emission compared with tradition project using coal and grid electricity. Although renewable energy projects’ emission reduction effect is not as significant as that of All Natural Gas project, we found renewable energy projects have the potential to develop in the future. We concluded that policy makers should support the development of gas based distributed energy system projects and further research should be made to shed light on corporate's decision making.

Fixing CO2 and Treating Wastewater from Beer Brewery Using Microalgae

Fixing CO₂ and Treating Wastewater from Beer Brewery Using Microalgae

Improved quantification of important beer quality parameters based on nonlinear calibration methods applied to FT-MIR spectra.

During the production process of beer, it is of utmost importance to guarantee a high consistency of the beer quality. For instance, the bitterness is an essential quality parameter which has to be controlled within the specifications at the beginning of the production process in the unfermented beer (wort) as well as in final products such as beer and beer mix beverages. Nowadays, analytical techniques for quality control in beer production are mainly based on manual supervision, i.e., samples are taken from the process and analyzed in the laboratory. This typically requires significant lab technicians efforts for only a small fraction of samples to be analyzed, which leads to significant costs for beer breweries and companies. Fourier transform mid-infrared (FT-MIR) spectroscopy was used in combination with nonlinear multivariate calibration techniques to overcome (i) the time consuming off-line analyses in beer production and (ii) already known limitations of standard linear chemometric methods, like partial least squares (PLS), for important quality parameters Speers et al. (J I Brewing. 2003;109(3):229-235), Zhang et al. (J I Brewing. 2012;118(4):361-367) such as bitterness, citric acid, total acids, free amino nitrogen, final attenuation, or foam stability. The calibration models are established with enhanced nonlinear techniques based (i) on a new piece-wise linear version of PLS by employing fuzzy rules for local partitioning the latent variable space and (ii) on extensions of support vector regression variants (𝜖-PLSSVR and ν-PLSSVR), for overcoming high computation times in high-dimensional problems and time-intensive and inappropriate settings of the kernel parameters. Furthermore, we introduce a new model selection scheme based on bagged ensembles in order to improve robustness and thus predictive quality of the final models. The approaches are tested on real-world calibration data sets for wort and beer mix beverages, and successfully compared to linear methods, showing a clear out-performance in most cases and being able to meet the model quality requirements defined by the experts at the beer company. Figure Workflow for calibration of non-Linear model ensembles from FT-MIR spectra in beer production .

Multi-objective process optimisation of beer fermentation via dynamic simulation

Fermentation is an essential step in beer brewing: when yeast is added to hopped wort, sugars released from the grain during germination are fermented into ethanol and higher alcohols. To study, simulate and optimise the beer fermentation process, accurate models of the chemical system are required for dynamic simulation of key component concentrations. Since the entire beer production process is a highly complex series of chemical reactions with the presence of over 600 species, many of the specific interactions are not quantitatively understood, a comprehensive dynamic model is impractical.This paper presents a computational implementation of a detailed model describing an industrial beer fermentation process, which is used to simulate published temperature manipulations and compare results with those obtained following the protocol currently in place at WEST Beer brewery (Glasgow, Scotland, UK). A trade-off between design objectives has been identified, making determination of a single optimal scenario challenging. A simulated annealing (SA) algorithm has been developed in order to pursue stochastic optimisation of the fermentor temperature manipulation profile, on the basis of generating an enormous set of plausible manipulations which adhere to suitable operability constraints at an appropriate level of temporal domain discretisation. The objective function considers ethanol maximisation as well as batch time minimisation (with variable weight allocation), and explicit constraints on diacetyl and ethyl acetate concentrations. Promising temperature manipulations have been determined, allowing for batch time reductions of as high as 15h: this represents a substantial decrease in production cycle time, and is thus expected to improve annual plant throughput and profitability, without any discernible effect on flavour.

Selective removal of As, Sb, and Se ions from multicomponent mixture by nanoparticles

Abstract

Beer, Wood, and Welfare--The Impact of Improved Stove Use Among Dolo-Beer Breweries.

Local beer breweries in Burkina Faso absorb a considerable amount of urban woodfuel demand. We assess the woodfuel savings caused by the adoption of improved brewing stoves by these micro-breweries and estimate the implied welfare effects through the woodfuel market on private households as well as the environmental effect. We find substantial wood savings among the breweries, 36% to 38% if they fully switch to an improved stove. In absolute amounts, they save about 0.176 kg of fuelwood per litre of dolo brewed. These savings imply huge reductions in CO2-emissions and reduce the overall demand for woodfuel, which is predominantly used by the poorer strata for cooking purposes. We provide estimates for the price decrease that might result from this and show that the urban poor are likely to benefit. Thus, the intervention under study is an example for a green growth intervention with pro-poor welfare gains – something green growth strategies should look for.

Beer, Wood, and Welfare

Local beer breweries in Burkina Faso absorb a considerable amount of urban woodfuel demand. We assess the woodfuel savings caused by the adoption of improved brewing stoves by these, mostly female owned, small enterprises and estimate the implied welfare effects through the woodfuel market on private households. We find substantial wood savings among the breweries and, subsequently, huge welfare gains for households. Since woodfuel is predominantly used for cooking by the poorer strata, the intervention under study is an example for a green growth intervention with pro-poor welfare gains – something green growth strategies should look for.

Porter and Chips: Swedish SSC\/CAS Chapter Conference in Historic Beer Brewery [Conference Reports

Presents information on the Swedish SSC\/CAS Chapter Conference.

Simulation‐based optimisation of wastewater flow and composition for on‐site treatment in the food and beverage industry utilising reference nets in combination with genetic algorithms

AbstractThis study introduces the concept of computer modelling and simulation of complex bioprocesses and systems using an approach that combines the reference net formalism with machine learning and optimisation techniques. Reference nets are an extension of high level Petri Nets, which can be used as a central visualisation and modelling tool. The net‐in‐net paradigm used by reference nets makes it possible to model complex processes, such as those found in the food and beverage industry. A plugin/interface system based on the java programming language allows implementation of advanced mathematical modelling techniques at specific points in entire system simulations. Separate optimisation tools can also run and modify existing reference net models for fast solutions to efficiency problems. We present an example system that simulates a specific section of a beer brewery using the reference net formalism, which is optimised using a genetic algorithm. We show in detail how the different software packages can be combined for a simulation based optimisation approach. The optimisation technique specifically addresses the wastewater pollution load in regard to its chemical oxygen demand. A beer brewery was chosen as an example for this study due to the constantly increasing requirements to lower energy and water consumption in this industry. One possibility to lower the energy and water demands is to effectively treat wastewater produced by the brewery, which can introduce cost savings by providing recycled water and biogas. Most approaches to wastewater treatment are end‐of‐pipe solutions that do not consider the brewery as a whole. A brewery contains many processes that can be running concurrently and interacting with one another (e.g. brewing, clean‐in‐place and bottling) with each process producing varying amounts of wastewater with different pollution loads. Optimisation of the scheduling of the different processes with respect to the wastewater production will allow for more effective wastewater treatment, and therefore cost and energy savings. (© 2014 Wiley‐VCH Verlag GmbH & Co. KGaA, Weinheim)