For Internal Use Only. Для амбиций о устойчивого пивоварения

1.

For Internal Use Only
Для амбиций
экологичног
о
устойчивого
пивоварения

2. Простая и естественная стабилизация пива

BREWERS CLAREX®
Константин Кляритский
Февраль 2020, Алматы
BRIGHT SCIENCE. BRIGHTER LIVING.

3. Простая и естественная стабилизация пива

Brewers Clarex® предупреждает мутность
расщеплением белков
Наипростейшая стабилизация пива
– Жидкий препарат, готовый к использованию
– Без потерь от смешивания
Увеличение мощностей до ~20%
– Предотвращает формирование мутности
– Снижает время холодного кондиционирования
Бережет энергию
– Повышение температуры холодного
кондиционирования
от -2 °C до +6 °C
Экологичная стабилизация
– Снижение выбросов СО2
– Природный стабилизатор
Page 3
– Без химических веществ
– Без отходов из твердых частиц
For Internal Use Only

4. Наипростейшая стабилизация

For Internal Use Only
Наипростейшая стабилизация
Жидкость, дозируемая в брожение
Силикагель
Разведение
силикагеля
Перемешивание
во время
приготовления и
использования
чтобы
поддержать
суспензию
Добавление в
танк
дображивани
я или перед
фильтрацией
Brewers Clarex®
Без
подготовки
Page 4
дозирование
Brewers
Clarex® в
брожение
Расщепление
белков
Осаждение
частиц
Удаление
частиц во
время
фильтрации
Утилизация
осадка с
частицами
Самая простая стабилизация пива
Жидкость. Очень низкая дозировка
Не обязательно разводить
Просто подготовить в небольшом дозаторе
Без отходов и
Быстрейшая стабилизация и проще
дополнительн
альтернативных решений
ой мойки
Без использования утилит
Простая мойка, может быть совмещена с СIP
сусловой линии
Без или с минимальной автоматизацией и
вложениями в дозатор
Просто использовать

5. Увеличение мощностей без CAPEX

For Internal Use Only
Увеличение мощностей без CAPEX
Brewers Clarex® как самый быстрый стабилизатор
Предотвращает образование мутности и
сокращает занятость танков на дни
Brewers Clarex® добавляется в начале брожения и
сразу же начинает работать
Чувствительные к помутнению белки
расщепляются Brewers Clarex®
Без образования мутности
Снижение времени на холодное
кондиционирование
Снижение времени занятости танка создает
дополнительные производственные мощности
CAPEX не требуется
Page 5

6. Снижение времени холодного кондиционирования за счет расщепления белков

For Internal Use Only
Снижение времени холодного
кондиционирования за счет расщепления
Стабилизация пива с Brewers Clarex :
белков
Холодное кондиционирование (выдержка)
Фильтрация пива
Брожение
®
1.
2.
добавление Brewers
Clarex®
Brewers Clarex®
расщепляет
чувствительные к
помутнению белки
Осаждение дрожжевых клеток (7 °C)
Не нужна выжержка про температуре ниже 1 °C
из-за отсутствия белково-полифенольных
комплексов, мутности (расщеплена при
брожении)
Стабилизация пива с силикагелем
Брожение
Холодное кондиционирование
1.
2.
3.
4.
5.
Beer stabilization with PVPP
Брожение
Холодное кондиционирование
1.
2.
Фильтрация пива
Осаждение дрожжевых клеток(7 °C)
Перекачка в танк хранения
Дозирование силикагеля
Образование белково-полифенольных комплексов,
мути(1 °C, -1 °C)
Осаждение частиц мутности и силикагеля (1 °C, -1 °C)
Осаждение дрожжевых клеток (7 °C)
Образование белково-полифенольных комплексов,
мути(1 °C, -1 °C)
Стабилизация и фильтрация пива
1.
2.
3.
4.
Page 6
Добавление one-way PVPP с
кизельгуром,
Или добавление R-PVPP после
кизельгуровой фильтрации
PVPP удаляет полифенолы
Мутность расщепляется путем
удаления полифенолов

7. Уменьшение отходов

For Internal Use Only
Уменьшение отходов
Натуральное решение для стабилизации
Без остающихся продуктов
Без химикатов
Без загрязнения вод
Без свалок
Без микропластика
Без очистки фильтра
Пролин-специфично гидролизированные белки не остаются в фильтре
Снижение потерь пива за счет более долгих циклов фильтрации (~0.3%)
Не нужны химикаты для регенерации (как с R.PVPP)
Не нужно дополнительное обслуживание фильтра
Page 7

8. Снижение выбросов СО2

For Internal Use Only
Снижение выбросов СО2
Переход на Brewers Clarex® может уменьшить на 900–1100 т CO2
eq / 1 MHL пива
Functional unit (FU): Use of stabilizers in 1 hectoliter of beer
with 12 month shelf life in the UK market.
Page 8

9. Calculate your cost and energy savings

For Internal Use Only
Calculate your cost and energy savings
30 mln euro savings If all beer in Europe was made with Brewers
Clarex®
Page 9
CALCULATE MY COST
S AND ENERGY SAVI
NGS

10. Benefits along the chain

For Internal Use Only
Benefts along the chain
Brewers Clarex®
Production
Transportatio
n
Storage
Natural – produced via fermentation
Compact in volume - lower costs and CO2 footprint
Compact in volume – little storage space required, less forklift
operations
Preparation
Liquid – not mandatory to dilute, dust free
Application
Natural – safe to use for operators, no chemicals
Stabilization
Disposal
Page 10
Highly efective – reduce cold-conditioning time and temperature
Waste free – no waste stream or waste water or landfll

11. Dose Brewers Clarex® at start of fermentation

For Internal Use Only
Dose Brewers Clarex® at start of
fermentation
BREWERS
CLAREX®
1
1

12.

For Internal Use Only
Prevent
colloidal haze
formation
Stabilize by specifcally
degrading haze sensitive
proteins

13.

For Internal Use Only
Brewers
Clarex® into
action
Stabilize by specifcally
degrading haze sensitive
proteins

14.

For Internal Use Only
How Brewers
Clarex®
prevents
colloidal haze
in beer
Stabilize by specifcally degrading
haze sensitive proteins

15.

SM BREWING ENZYME PORTFOLIO
For Internal Use Only

16.

For Internal Use Only
WITH OUR BREW MASTERS:
ACHIEVING
KPIs
.. AFTER IMPLEMENTING
KEEP SAME QUALITY BEER
BREWERS
SAVE
ENERGY CLAREX ® .
REDUCE CO2
INCREASE CAPACITY

17. Worldwide dedication to the brewers DSM Food Specialties – DSM Brewing

For Internal Use Only
Worldwide dedication to the
brewers
DSM
Food Specialties – DSM Brewing
How we are doing this…
Japan
Europe
Global
Russia
North America
LOCAL experts with years of brewery
experience that speak your language for
TECHNICAL and TECHNOLOGICAL
SUPPORT ...
–
–
–
–
–
–
–
–
–
–
–
–
Marlos Fernandes, North America
Alberto Melgoza, Central America & Mexico
Marcelo Gallardo, South America
Torben Katzmann, Europe
Pierre Lambert Smal, Middle East & Africa
Denis Shirokovskiy, Middle East & Africa
Konstantin Klyaritski, Russia
Siaw Yon Miaw, Asia Pacifc
Hiro Furukawa, Japan
Sam Li, China
Jason Ma, China
Theo Wijsman, Global coordinator
17
Hiro
Furukawa
Marlos
Fernandes
CAM & Mexico
Theo
Wijsman
Torben
Katzmann
Konstantin
Klyaritsky
China
China
Sam Li
Jason
Ma
MEA
ME
A
Alberto
Melgoza
Denis
Shirokovskiy
South America
Pierre-Lambert
Smal
Marcelo
Gallardo
APA
Sam
Li
Siaw
Yon-Miaw

18.

For Internal Use Only
CREATING
BRIGHTER LIVES.
FOR ALL.
CREATING VALUE FOR ALL OUR
CUSTOMERS, EMPLOYEES,
SHAREHOLDERS, AND
SOCIETY AT LARGE.

19.

BRIGHT SCIENCE. BRIGHTER LIVING.
While making reasonable eforts to ensure that all information in this presentation is accurate and up to date,
DSM makes no representation or warranty of accuracy, reliability, or completeness of the information.
The information provided herein is for the informational purposes only.
This publication does not constitute or provide scientifc advice and is without warranty of any kind, express
or implied. In no event shall DSM be liable for any damage arising from the reader’s reliance upon, or use of,
this presentation.
The reader shall be solely responsible for any interpretation or use of the materials contained herein.

20. Produced by fermentation

For Internal Use Only
Produced by fermentation
Brewers Clarex®
We draw on nearly 150 years experience using
fermentation technology to produce our
ingredients.
Fermentation has been used for thousands of
years as a natural way to make food more
tasteful and to preserve it.
We use the natural fermentation process of
microbes such as yeast, fungi, and
bacteria to manufacture our ingredients,
using them as high performing mini bio
factories.
The microbial strains we use range from
basic species found in nature, to classically
improved strains, to engineered
microorganisms for optimal industrial use.

21. Increase maturation temperature

For Internal Use Only
Increase maturation temperature
Stabilization from -1°c up to 7°c with Brewers Clarex®
Life Cycle Analysis demonstrated 5-7%
energy savings when stabilizing at 6 °C
with Brewers Clarex® compared to cold
conditioning at -2 °C
18
Haze at 90 dg (EBC)
Temperature increase can be done step by
step
• First start with same cold stabilization
temperature
• Always change one parameter at a time
• Generally maximum temperature of the beer
for flling is 7°C so cold stab at 4°C max.
Excellent colloidal stability with only 4 days
conditioning at 7ºC
20
16
SHG,00°C
dg C
14
SHG, 77 °C
dg C
12
PVPP, 0 dg C
0 °C
10
PVPP, 7 dg C
7 °C
Brewers Clarex, 0
dg C
0 °C
8
6
4
Brewers Clarex, 7
dg C
7 °C
2
0
0
Page 21
1
2
3
4
5
Beer shelf life in months
6
7
Brewing trials performed with help from IFBM, Qualtech
and CampdenBRI. 20 hL brews, 30 gr PVPP, 40 gr SHG,
2.5 gr BC/hL 4 days stabilization

22. Produce Gluten free beers

For Internal Use Only
Produce Gluten free beers
DEMAND DRIVEN BY HEALTH CONSCIOUS CONSUMERS
80
DSM together with a market research agency conducted a survey on Beer
drinkers in 7 countries and a total of 3300 respondents
13% of consumers indicated that “Gluten free” claim makes
the beer more attractive
Highest was in Spain with 24% respondents
# of
product
launches
15%
13%
11%
2015; 0
8
3
2016;
0
3
50
10
20
13
10
17
15
2012
2013
0
6
Middle East & Africa
Latn America
4
13
31
2
10
Asia Pacifc
2014;
0
3
7
2013;
0
1
2
30
13%
13
60
40
24%
13%
70
44
51
50
North America
Europe
25
2014
2015
2016
2017
9%
6%
1
Total
1
2
3
4
‘Brewmasters at Stella Artois have worked
with specialists to skillfully remove the
gluten through the use of a specifc
protein, without altering the unique taste.’
5
6
% of people responding that “Gluten free” makes Beer more
attractive
Page 22 SOURCE: Mintel Global New Product Database
7
Consumer research survey Beer (DSM & Totta), a total of ~3300 respondents
https://ab-inbev.co.uk/news/brands/stella-artois/stella-artois-launches-gluten-free-beer/

23.

For Internal Use Only
MINIMAL IMPACT ON FILLING SPEED
INCREASE FILLING TEMPERATURE
% Loss in speed
20%
18%
16%
14%
12%
10%
8%
6%
4%
2%
0%
0
5
10
15
Filling temperature °C
20
25
Infuence flling temperature capacity botle fller Krones HES type
% Loss in speed
Infuence flling temperature capacity botle fller Krones HRS type
20%
18%
16%
14%
12%
10%
8%
6%
4%
2%
0%
0
5
10
15
Filling temperature °C
20
25

24. Shorter stabilization

For Internal Use Only
Shorter stabilization
REDUCE CONDITIONING TIME 50% UP TO 100%
Example: Colloidal stability while reducing conditioning from 9 to 5
days
Page 24

25. Reduce filtration cycles

For Internal Use Only
Reduce fltration cycles
EXAMPLE: 20-30% KIESELGUHR FILTER CAPACITY INCREASE
Increase capacity of the flter, release
space for Kieselguhr (+20 to 30%)
In case you replace Silica gel dosed in line before
beer fltration, some adjustments of the Kieselguhr
might be needed to maintain the same fltering
media porosity
Reduce soak backfuss in membrane fltraton
“Previously we had very short fltraton periods
(<1 hr), afer using Clarex >2100hl can be fltered in 1 period
without soak back fush.”
Page 25

26. Energy savings

For Internal Use Only
Energy savings
REDUCE ENERGY 5-7%*
Life Cycle Analysis demonstrated 5-7% energy savings
when stabilizing at 6 °C with Brewers Clarex compared to cold conditioning at -2
°C
Temperature increase can be done step by step
• First start with same cold stabilization temperature
• Always change one parameter at a time
• Generally maximum temperature of the beer for flling is 7°C so cold stab at
4°C max.
Should be possible on almost all
fllers just by increasing over
pressure on flling bowl
Note that graph starts at 4°C!
Page 26
Info from KHS; global bottling line manufacturer

27. foam stabilizer

For Internal Use Only
FOAM STABILIZER
NO IMPACT ON FOAM & TASTE QUALITY
No signifcant diferences observed
between PVPP & Brewers Clarex
treatment
• Foam quality
• Taste even after 5 months of ageing
Page 27

28.

For Internal Use Only
BEER APPLICATION LAB, DELFT (NL) AND
TECHNICAL
CUSTOMER SERVICE
SHANGHAI
Focus on Mashing &
Filtration, Stabilization,
Microscopy,
Gluten and beer haze
analysis
28

29. Reduce transportation costs

For Internal Use Only
Reduce transportation costs
EXAMPLE 3 MLN HL BREWERY
Silica dosage 50 g/hL
= 150 t silicagel per year
Shipping costs 0.5 eur/kg
= 75000 eur / year ssipping costs silicagel
Clarex dosage 1.5 g/hL
Silica hydro gel contains ~65% water
= 97t water / year
= 48 500 eur / year shipping costs spend
on water shipment can be avoided
Silica xero gel contains ~10% water
=15t water / year
=7500 eur /year shipping costs spend on
water shipment can be avoided
= 4.5t Clarex / year
Shipping costs 0.5 eur/kg
=2500 eur / year ssipping costs Clarex
Shipping costs 0.5 eur/kg (Africa estimation)
Depending on distance shipped
Page 29
Waste treatment
50 eur / ton waste stream management
= 7500 eur / year waste stream
management can be saved

30. sustainable stabilization

For Internal Use Only
sustainable stabilization
STABILIZATION TECHNOLOGY OF THE FUTURE
Current users of Brewers Clarex name it ‘the stabilizaton tech of the future’
Natural soluton
Save energy
Reduce waste
No use of chemicals
Reduce carbon footprint
Page 30

31. The principle

For Internal Use Only
The principle
STABILIZE BEER BY DEGRADING HAZE SENSITIVE PROTEINS
Stabilize beer by degrading saze sensitve proteins
Beer contains proteins and polyphenols
Haze sensitve proteins connect with polyphenols during
stabilizaton
Connected proteins and polyphenols form beer haze
Clear beer over shelf life:
Brewers Clarex® cuts the haze sensitve proteins
Proteins and polyphenols connect
Polyphenols cannot connect to the proteins any longer
Chill haze formaton
Beer haze is prevented
Provoke chill haze formaton by reducing temperature -1C
No need to cool down
Wait for sedimentaton of chill haze
No need to wait for sedimentaton chill have
Filter sedimented chill haze from beer
No need to sedimented chill haze in flter
Clear beer
Page 31