OnTap Magazine

EVENT RECAP popular. There are two main ways to produce NAB and LAB. The first is by mechanical removal including using dealcoholisation equipment such as a spinning cone column, centrifugation, or rectification, often requiring capital investment. The second is biological, that is, restricted fermentation or use maltose-intolerant yeasts. The production of NAB and LAB via fermentation was the focus of the talk by Philippe Janssens, technical manager responsible for the development of new products at Fermentis. Recommendations were provided for two approaches: first, by high temperature mashing with regular yeasts strains from the Fermentis collection to make LAB (<2.5% ABV). Secondly, a focus on specific microorganisms to produce NAB (<0.5%). Nils Rettberg, head of VLB research for special analyses, gave a fascinating insight into the sensorial properties of NAB driving consumer preference. In one study on forty-two commercially available NAB brands and styles, consumers preferred those with fruity, citrusy notes, but disliked those with grainy, malty tastes. Those with hop-forward notes and other botanicals were liked though a high bitterness was not; non-alcoholic dark beers (stout) were generally not liked. Other interesting nuggets included NABs made with restricted fermentation often had lower carbonation and nobody likes a flat lager. Light-struck NABs were generally liked because they tasted ‘beer-like.’ TESTING LOGISTICS Georg Wenk, VLB’s head of filling and packaging technology, presented detailed considerations on one- way and two-way kegs from a logistics (distribution and transport) viewpoint. These included costs, conditions and duration during transportation, and the feasibility for returnable kegs within Africa and export beyond. “With stainless steel returnable kegs there is no problem in terms of sustainability and recyclability, we use them for 30 years, after that melt them down and make a new keg,” explained Georg.“With PET it’s different, they’re always new PET because it’s a thermal recycle, we burn it, so PET to PET recycling is not actually possible.” Transport conditions have a significant impact on product quality and in the context of Africa can prove challenging. From mechanical stress on equipment to climate related factors – high temperatures and humidity. This was the topic of discussion for Ingo Pankoke, VLB head of packaging systems and testing, who concluded continuous monitoring and data evaluation is key to improving distribution parameters and ensuring product quality. CLOSING WORDS With extensive collaborations across Africa, the VLB team presented a great line-up of the who’s who in brewing. On Tap Magazine was delighted to be a media sponsor and would like to give special thanks to Josef Fontaine, managing director VLB, and Roberto Biurrun, global sales manager, and conference organiser. Stay tuned for the 3rd Africa Brewing Conference in 2022. For more information on VLB -Berlin, events, courses and training, head to www.vlb-berlin.org How do I get the most out of my existing plant? How can I react flexibly to future market developments? Does beer type variety automatically mean higher production costs? How can I use energy and raw materials more efficiently? We are the partner who has the answers to your questions. www.ziemann-holvrieka.com BECAUSE SUCCESS IS ALSO A QUESTION OF HAVING THE RIGHT PARTNER