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Presentation to the 2009 Institute of Brewing and Distilling Africa Section Convention, South Africa
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The flavour consequences of good intentions - common beer flavour problems arising from sustainability initiatives and how to avoid them
Bill SimpsonCara Technology, UK
Institute of Brewing & Distilling, Africa Section12th Conference and Exhibition1 – 6 March 2009
Sustainability initiatives in the brewing industry
Beer flavour and its control Sustainability and flavour
Brand identity Risk of off-flavours Risk of taints
Conclusions
Buy locally
Recycle
Minimize energy use
Minimize carbon emissions
Use natural ingredients
Minimize waste
Make productive use of waste
“Leave the environment where we operate as good
as, or better than, we found it”
Reuse
“The future of brewing should be associated with
zero waste, environmentally
sustainable and clean technologies”
“One person’s effluent is someone else’s ticket to
riches”
Reduce
“It is a science so obscure and imperfect that custom and preference, confirmed by ignorance, are its sole foundations, with sacrosanct dogmas no better than maxims blindly adopted without any examination of the principles on which they were founded.”
Marshal Saxe
(1696 – 1750)
Reveries on the Art of War
Beer life cycleRaw materials production and transportation
Raw materials processing and transportation
Beer production
Beer packaging
Distribution RetailConsumpti
onWaste
disposal
New Belgium Brewing Company
Carbon Footprint of Fat Tire® Ale3,188.8 g CO2 per six pack of beer
Contributions of different parts of the beer supply chain to carbon emissions
28.1%
21.6%12.6%
8.4%
8.2%
6.6%
6.0%
3.9%
2.3%2.3% Retail
Glass
Barley
Distribution
Consumers
All other sources
Malting
Brewing operations
Paper
CO2
Beer flavour and its controlBeers typically have more than 40 individual flavour notes which be discriminated, identified and scaled by trained expert tasters
Each and every flavour derives from something that is done or not done by someone in the malting, brewing, packaging, distribution and retail processes – if it’s wrong, someone or something is to blame!
Choices made in the design of these process directly impact on the quality of the beer that reaches our consumers’ lips
Target brand profile for a pale lager beer
0
1
2
3
4
5Body
Bitter
Carbonation
Astringent
Sweet
DMS
Sour
After-bitter
Spicy kettle hop
Grainy
Isoamyl acetate
Malty
Solvent alcoholic
Ethyl hexanoate
0
1
2
3
4
5
Flav
our
inte
nsit
y (s
cale
0 -
10)
Target profile Profile achieved by brewery
Beer flavours which can be impacted by sustainability activities
Acetaldehyde
Acetic
Astringent
Bitter
Bromophenol
Burnt rubberButyric
Caprylic
Caramel
Chlorophenol
Citrus
‘Cooked’
Diacetyl
DMS
Earthy
Ethyl acetateEthyl butyrate
Ethyl hexanoate
Floral
Grainy
Grapefruit
H2S
Honey Indole
Isoamyl acetate
Isovaleric
Leathery
MaltyMercaptan
Metallic
Methional
Mouldy
‘Yeast bite’
Worty
Woody
‘Trubby’
Sweet
Solvent alcoholic
Smoky
Rotten vegetablePhenolic (4-VG)
Musty
How do we marry
sustainability and flavour
quality?
Risks to brand identity
Brand identity
Use local raw
materials
Reduce raw
materials use
Reduce energy
use
Raw materials and brand flavour identity
Is it really important to produce our beers with local raw materials?
What about the provenance of hops?
What strategies can we use to cope with shortages? – How can we get the best out of a limited supply?
Reduction in use of energy in the brewhouse and brand flavour identity
Big reductions in energy used in wort boiling have been achieved through improved technologies
Evaporation rates have been reduced substantially
Flavour matching of the wort stream is not usually a key commissioning objective during upgrades – it should be
Risks of off-flavours
Risk of off-
flavours
Minimize water use
Re-use water
Minimize extract
loss
Reduce energy use
in packaging
Local raw materials and their relationship to off-flavours
Water and water treatment
Malts and adjuncts
Rice
Minimization of water use and its relationship to off-flavours
United Nations Environmental Programme (UNEP) says a typical water use figure for an efficient brewery is 5 hl / hl
Foster’s Yatala brewery currently uses <2.3 hl / hl
RisksInefficient removal and killing of bugsProduct residues with flavour carry-over
Minimization of extract loss and its relationship to off-flavours
Low last runnings gravitiesTrub recoveryFermentation extract loss and the
risk of autolysisRecovery of ethanol from spent
yeast
Reduction in energy use and its relationship to off-flavours
Need for early chill-backTrade-off associated with use of off-
peak energyCold maturation – really a necessary
‘evil’?Pasteurization
TunnelFlash
Risks of taints
Risk of taints
Use local raw
materials
Minimize water
Re-use water
Recycle packaging materials
Recycling of packaging materials and its relationship to taints
Risks associated with wood preservatives
The haloanisole issueAvoidance of problems associated
with recycled paper and fibreboard
Conclusions
Sustainability measures taken in all areas of the beer supply chain run the risk of impacting on beer flavour
Forewarned is forearmed
Recommended