‘Igazi Csíki Sör’ the result of a successful collaboration

between a small brewery and Sapientia University

Authors: Assoc. Prof. PhD. Rozália-Veronika SALAMON,Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

András LÉNÁRDOwner, Csíki Sör Manufaktúra

Sapientia Hungarian University of Transylvania

Established in 2001 as an independent higher education institution in Romania. Aim: providing tertiary education in Hungarian language.Created with the support of the Hungarian Government and it is functioning in four different towns:

Csíkszereda (Miercurea Ciuc),Kolozsvár (Cluj-Napoca),

Marosvásárhely (Târgu-Mureș),Sepsiszentgyörgy (Sfântu-Gheorghe).

Each study centres has a distinctive profile, yet they form a uniform university structure.Accredited by 58/2012 law in 3th of April 2012.

Central building in Cluj-Napoca (Bocskai House)

Sapientia Hungarian University of Transylvania

-A relatively small institution, but it can manifest flexibility in education, being able to focus on a student based teaching process.-International relations shape a potential collaboration on teaching and research.

In the academic year of 2015/2016, 2225 students in 31 BSc programsand 11 master programmes (275 students)under the guidance of 195 full time lecturer and more than 127 other tutors from Romania and

abroad.

Csíki Sör Manufaktúra

Established in 2014-revival of an old starch factory and distillery -main activity brewing and distribution-53 local people in order to ensure the 0-24h operation-the beer is marketed as a product of the local community

Agenda

Revival an old beer receipt

Laboratory scale production

Csíki Sör in small amount

Technology implementation Manufacture build Mass production

12000 L beer/day

Big project Enlarge production unit 48000 L beer/day

1. pillar

2. pillar

3. pillar

Challenge Solution Result

Challenge

Brewing history in Csíkszereda:1584- Jesuit monks mentions Csíki brewery,1727- The monastery brewery inventory Csíksomlyó,1890- Romfeld family ran brewery,1974- Start of industrial beer production,2011-Sapientia Hungarian University

of Transylvania, Food Science Department, started to develop new beer receipts.2014- Revival of an old Csíki Sör receipt

‘Old document used for tax calculation, related to

manufactured quantity of beer’ - Romfeld János

1914.04.18 – Local newspaper (Csíki Hírlap)

Challenge

Here we started Together in beer making lab

ChallengeTasting events on different Conferences organised by University Collaboration became

official

Main issues of the collaboration

To participate together in scientific projects.To give know-how for beer production.To help in water quality monitoring. To help in water treatment system optimization.To assure professional practice programme for students in brewery.To use laboratory equipments together. To give scholarships for students interested in brewery and other connected domain.

First batch done together

august 15, 2014

AwardsHungarian Quality

Product Award, Regions 2015

National Agriculture and Food Exhibition, 2015

The beer of the year, Budavári Beer festival,

2015

New Product

- Developed in Sapientia University laboratories,

- Christmas beer, Limited edition,- Lager fermented beer with honey,- Matured for 40 days,- Sweet taste, - Hoppy aroma and bitterness (20 IBU), - Gold to medium brown color (17,4 EBC), - 9% of alcohol, - Made only by natural raw materials, - Honey provided by local farmers.

Advantages of partnership

--6 students makes professional practice program: -not only learning but doing training on the job having real responsibilities in production process. -receiving scholarship.

-- two research project are running-Food safety monitoring-Technological Water treatment and waste water treatment technology improvement

-- tree specialist from university give know-how- in beer production - food safety and microbiological issues- waste water treatment

-- more then 20 graduated students are employed--15 food engineers involved in beer production process-- 2 in sale management-- 2 in financial management-- 2 as marketing specialists

-- other companies show interest in the same partnerships -- University is serving the society.

Advantages for the economic partner

- Easy and facile access to locally developed specialists in brewing.

- Good marketing tool.- The factory’s importance in the

local community is reinforced due to the collaboration with the local University.

- And last but not least money of course.

Problems, dilemmas- Considering that this was the first complex collaboration, the lack

of experience was a disadvantage.

- Lack of an employee at the University with scope of activity in contact building with local and regional actors.

- Finding methods to reduce the excessive administrative process.

- It is necessary to develop a more flexible teaching schedule that makes possible to the students to join this internship, giving the possibility to obtain practical skill for future professional work.

- Improving communication between companies and the University for a better utilisation of resources and opportunities.

Thank you for your attention!