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The purpose of this research was to assess the practise and effect of pricing strategy on the brewery company’s performance. To achieve the study’s objective, the researcher applied both descriptive and explanatory research designs using a mixed-methods approach. For the research, both first-hand and second-hand sources of information were gathered. This research involved 310 employees of Ethiopia’s brewery companies who completed questionnaires to obtain data. The study used simple random sampling. Using SPSS version 21.00, descriptive statistical methods, such as mean and standard deviation, and inferential statistical techniques, such as correlation and multiple regression analysis, were used to analyse the questionnaire data. According to the findings of this research, pricing strategy has a statistically significant and strong positive relationship with organisational performance. Moreover, the pricing strategy explains 74.5 percent of the variances in organisational performance in a substantial manner. The study will help firms establish an effective pricing strategy to increase performance and compete in the marketplace. Dealers should base their price selections on this context, set fair and competitive rates, and clearly explain these charges to consumers. The company might use price promotion strategies like discounts, bonuses, and bundles to increase the number of units sold to customers. To expand market share and sales volume, it is also necessary to use a pricing penetration strategy.

It is commonly known that the beer industry, like many other companies in the food sector, has been encouraged to improve their sustainability and waste management requirements. This study intends to fill the gap referring to the Brewery Industry’s impact on academics from 1972 to 2022 related to recycling and waste management issues. The above research utilizes bibliometric analysis via Biblioshiny and the Scopus publications database, as well as an online interface for Bibliometrix analysis. For studying the Global Brewery Industry literature, this method offers a viable alternative to traditional bibliometric analysis. Among the findings we can mention are that most Brewery Industry inquiries were distributed by the “Bioresource Technology” and the most globally cited document is the book titled “Brewing: Science and Practice” written by De Briggs in 2004. European countries such as Italy, Spain and Portugal hold a strong academic collaboration with the Americas (mainly Canada, United States and Brazil). Another interesting finding indicates that the circular economy and recycling are not very present topics in the scientific literature, maybe because sustainability is a subject of recent discussion and study in the brewing industry.

Water scarcity and waste disposal become increasingly critical issues in many parts of the world, so it is important to analyze their impact on sustainable production practices. Brewery Birra Peja produces an impressive quantity of beverages each year, including 50000000 liters of beer, 2100000 liters of non-carbonated juices, and 800000 liters of carbonated juices. However, this production process also generates a significant amount of water waste, with 485120000 liters of raw water being used in the process. The management of this water waste is an important environmental issue that the brewery needs to address to reduce its impact on the environment and ensure sustainable production in the future. Birra Peja could implement various strategies to reduce water waste, such as investing in more efficient production processes and equipment, reusing water in the production cycle, and treating wastewater before discharging it into the environment. Additionally, could explore the use of alternative sources of water, such as rainwater harvesting or recycled water, to further reduce their impact on the environment. The paper identifies the potential economic, social, and environmental implications of poor water and waste management in production processes. Finally, the paper proposes strategies for addressing these issues, such as improving resource efficiency, implementing circular economy principles, and adopting innovative technologies. Also taking steps towards sustainability and responsible water management can enhance the company's reputation and increase its appeal to environmentally conscious consumers. Overall, while Birra Peja's production output is impressive, it's essential to address the issue of water waste to ensure the sustainability of their operations and minimize their impact on the environment.

In recent decades many changes have been adopted in the fungal nomenclature, including the names of yeasts, to achieve a more natural and uniform systematics. The use of one correct name is essential for communication, the search for new knowledge, research studies or business purposes not only in the brewing branch. Nevertheless, how can such rapid progress be followed? The paper attempted to briefly explain the reasons for immense changes that have occurred in the taxonomic and nomenclatural system mainly as a result of modern molecular findings. The process of reclassification is demonstrated on a group of selected contaminants currently detected in Czech beers or breweries. This article presents several online databases that document the ongoing changes and make it easy for experts from various fields to find valid names.

A large percentage of musculoskeletal disorder cases occur in brewing companies. The aim of this research study is to evaluate the risk of injuries for workers in the local brewing industry by integrating the actual human motion, which was captured by the Xsens MVN Awinda motion tracking system, with the JACK Siemens ergonomics tools. This proposed fusion technology greatly overcomes the time-consuming issue in the traditionally full-body simulation and the posture sensitivity issue in the current digital human modelling (DHM) technology. In this study, the subjects performed a series of daily lifting tasks utilizing 72 kg kegs. The forces exerted on the lower back of brewery workers were fully analyzed. The maximum load applied on the hands for each of the tasks was also estimated to prevent workers from injuries. Additionally, the key factors that highly correlate to lower back injuries were emphasized. Due to the heavy load applied by the kegs, large spinal forces were exerted on the lower back of workers. Moreover, reducing trunk and hip flexion is also important to prevent workers from injuries. The results of this study can greatly improve the implementation of training techniques, environmental modifications, and assistive device design, which aim to eliminate injury risk and increase the productivity of workers within the breweries.

The kinetic studies of the treatment of wastewater from brewery industry using powdered snail shell was carried out. Three kinetic models (Pseudo-first order, pseudo- second order and intraparticle diffusion) models were used to study the kinetics. Results shows that the treatment fit the Pseudo- second order kinetics. Since the r2 values of most of the parameters were ≥0.9. The r2 values for pH, temperature, alkalinity, turbidity, electrical conductivity were 0.999, 0.977, 0.989, 0.995, and 0.999 respectively. TS, TSS, TDS, BOD, COD and DO also have r2 values of 0.992, 0.998, 0.992, 0.995, 0.999, and 0.999 respectively. Also NO3-N, Phosphate and Sulphate have values of 0.964, 0.956 and 0.996. However the physicochemical parameters of the untreated and treated wastewater at different time intervals were also carried out and the results presented accordingly. The proximate and mineral composition of the powdered snail shell were also determined. The stability studies of the snail shell were done using different concentrations of CH3COOH and NaOH. It was observed that the powdered snail shell was insoluble in these acidic and alkaline solution.

Waste from apple juice and cider industries (pomace) compares poorly against spent grains and other relatively high-nutrient wastes as a substrate for bioconversion by the black soldier fly (BSF: Hermetia illucens). However, global pomace production exceeds 24 million tonnes annually and novel management approaches are required to reduce waste to landfill. We examined the effects of BSF inoculation densities (intraspecific competition) and larval size categories on cohort weight gains and apple pomace waste reduction. We found that, by increasing larval densities, cohort biomass and bioconversion rates (BRs) increased; however, at very high densities (overcrowding), BRs declined and cohorts lost weight. Furthermore, larger larval size classes accelerated substrate desiccation, possibly because of greater demands for water by older larvae. Larger larvae have slower relative growth rates and BRs compared to smaller size categories and require comparatively less dry weight substrate. Our results suggest that overcrowding on low-nutrient substrates reduces BRs and could exaggerate differences between BSF relative performances in comparative studies, particularly if intraspecific interference competition for space and exploitation competition for water diminish BSF weight returns at the end of the bioconversion cycle. We make a series of recommendations for the use of BSF in pomace waste reduction.

Modern breweries taking inspiration from ancient cultures appear as a quite interesting phenomenon, because beer is absent from the current imaginarium about the ancient Greeks and Romans. Yet it was not unknown to them, as demonstrated by the survey of sources in the first part of the text. Actually, some brewers today are aware of the beverage’s presence in ancient literature and use this knowledge in the naming of their products. Others decide on less direct references, to some historical or mythical characters. Some producers do not limit themselves to names of their brews, but also attempt to reconstruct the ancient drinks. In the second (main) part of the article several cases of each type are presented, together with an analysis of methods of the references’ presentation and explanation to the consumer. Also, some observations are made about the reasons why breweries decide to use ancient themes at all.

Water reuse is a safe and often the least energy-intensive method of providing water from non-conventional sources in water stressed regions. Although public perception can be a challenge, water reuse is gaining acceptance. Recent advances in membrane technology allow for reclamation of wastewater through the production of high-quality treated water, including potable reuse. This study takes an in-depth evaluation of a combination of membrane-based tertiary processes for its application in reuse of brewery wastewater, and is one of the few studies that evaluates long-term membrane performance at the pilot-scale. Two different advanced tertiary treatment trains were tested with secondary wastewater from a brewery wastewater treatment plant (A) ultrafiltration (UF) and reverse osmosis (RO), and (B) ozonation, coagulation, microfiltration with ceramic membranes (MF) and RO. Three specific criteria were used for membrane comparison: 1) pilot plant optimisation to identify ideal operating conditions, 2) Clean-In-Place (CIP) procedures to restore permeability, and 3) final water quality obtained. Both UF and Micro-Filtration membranes were operated at increasing fluxes, filtration intervals and alternating phases of backwash (BW) and chemically enhanced backwash (CEB) to control fouling. Operation of polymeric UF membranes was optimized at a flux of 25–30 LMH with 15–20 min of filtration time to obtain longer production periods and avoid frequent CIP membrane cleaning procedures. Combination of ozone and coagulation with ceramic MF membranes resulted in high flux values up to 120 LMH with CEB:BW ratios of 1:4 to 1:10. Coagulation doses of 3–6 ppm were required to deal with the high concentrations of polyphenols (coagulation inhibitors) in the feed, but higher concentrations led to increasing fouling resistance of the MF membrane. Varying the ozone concentration stepwise from 0 to 25 mg/L had no noticeable effect on coagulation. The most effective cleaning strategy was found to be a combination of 2000 mg/L NaOCl followed by 5% HCl which enabled to recover permeability up to 400 LMH·bar−1. Both polymeric UF and ceramic MF membranes produced effluents that fulfil the limits of the national regulatory framework for reuse in industrial services (RD 1620/2007). Coupling to the RO units in both tertiary trains led to further water polishing and an improved treated water quality.

The paper presents some conclusions regarding the architectureof medieval breweries in selected Cistercian abbeys. The conclusions have been formulated on the basis of research of Cistercian monasteries in Poland, Germany, and the Czech Republic, as well as recently in France, which have been conducted for 30 years by the author.The main observation is that there are very few original structures like these which were built in the Middle Ages. Another conclusion regards the location of breweries within the area of the monasteries. The rule was to build them by watercourses either away from the centre of the abbeys or by the western wings of cloistral buildings. The examples presented in the paper also confirm the thesis known from previous publications, namely that the architecture of monastic breweries, on the one hand, reflected the economic situation of the abbey and, on the other, the time and style as well as the region where it was established.

Abstract To develop a biorefinery concept applied in the brewery industry, Chlorella pyrenoidosa and a consortium of associated bacteria were cultivated mixotrophically in a continuous photobioreactor using brewery low-value subproducts as an integrative process. Beer production residues were biochemically characterized to assess the most promising options to be used as a nutrient source for microalgal cultivation. Due to its physical and chemical properties, pre-treated weak wort was used to prepare an organic complex culture medium for microalgal biotransformation. Filtration and nitrogen supplementation were necessary to improve nutrient removal and biomass productivity. Maximal removal of nitrate and phosphate obtained were 90% and 100% respectively. Depending on operation conditions, total carbohydrates depuration ranged from 50 - 80%. The initial concentration of total carbohydrates of the weak wort must be adjusted to 2 - 4g/L to maintain a stable equilibrium between microalgal and bacterial growth. The biochemical composition of produced biomass varied depending on the cultivation conditions as well as on its final use. Upon continuous mixotrophic conditions evaluated in this study, C. pyrenoidosa was composed mainly of carbohydrates and protein.

The last 30 years of brewing history in Slovakia were the most turbulent ones. They were influenced by the liquidation of some beer production as well as privatization, integration and acquisitions of global beer producers. As a reaction to the uniform taste of beer produced by the global producers, numerous small craft breweries emerged in Slovakia trying to return the specific beer taste to the regions. Their importance may also be involved in the development of popular beer tourism through beer routes in addition to the fragmentation of the Slovak brewing industry. The aim of this paper is to evaluate the potential of Slovakia for the development of beer routes. The examination and assessment of the possibilities of creating beer routes in Slovakia required considering the historical context first, and then establishing a database comprising the list of craft breweries in Slovakia and the list of places where beer festivals are organised. Correspondence with the President of the Association of Small Independent Slovak Breweries was used for this purpose. Such a database was then verified, supplemented and compared to the database developed by our team based on information from field research, telephone interviews with thirty representatives of breweries, and an analysis of websites of Slovak breweries. The database was further transformed into space, using a map of isolines (equidistant) expressing the mutual distance of the craft breweries. In compiling the results, dynamic-comparative methods and cartographic presentation methods were also used. All together, we identified 70 craft breweries and proposed three beer routes thanks to their spatial distribution.

The food and beverage industry offers a wide range of organic feedstocks for use in biogas production by means of anaerobic digestion (AD). Microorganisms convert organic compounds—solid, pasty, or liquid ones—within four steps to biogas mainly consisting of CH4 and CO2. Therefore, various conversion technologies are available with several examples worldwide to show for the successful implementation of biogas technologies on site. The food and beverage industry offer a huge potential for biogas technologies due to the sheer amount of process residues and their concurrent requirement for heat and power. The following study analyzes specific industries with respect to their implementation potential based on arising waste and heat and power demand. Due to their chemical composition, several feedstocks are resistant against microbiological degradation to a great extent. A combination of physical-, chemical-, and microbiological pretreatment are used to increase the biological availability of the feedstock. The following examples will discuss how to best implement AD technology in industrial processes. The brewery industry, dairy production, slaughterhouses, and sugar industry will serve as examples.

The purpose of the article was to present the functioning of logistics processes in the brewery. Themethods used in the article include an analysis of literature, participant observation and case study. Thedata was collected during interviews conducted with the employees of one of the breweries belongingto an international corporation. Based on the research identified the most important raw materials andmaterials necessary for the production and distribution of beer. These include: water, malt, hops, yeastand packaging. The article presents the organization of supplying the brewery with these products.

Курочкин Александр. Пиво в повседневной и праздничной культуре немцев. В статье прослеживаются основ- ные этапы истории пива на немецких землях, начиная с раннего средневековья до наших дней. Цель исследования. Автор фокусирует свое внимание на пивных традициях, ритуалах и формах коммуникации, рассматривая, в частности, культурную программу широко известного мюнхенского праздника Октоберфест. Методы исследования. В статье при- меняется метод исторического анализа и парадигматический подход к описанию современных культурных явлений. Нау- чная новизна. Впервые в предлагаемом исследовании предпринята попытка проследить истоки немецкого пивоварения и его региональную специфику, охарактеризовать этикетные формы, пивные обычаи и вкусы немцев, выяснить особен- ности немецкой пивной культуры, осветить модели организации и проведения пивных праздников на примере мюнхенс- кого Oktoberfesta. Выводы. Исходя из произведенного анализа можно констатировать, что пиво издавна играло важную роль в жизни и быту немцев. Долгое время его употребляли не только как алкогольный напиток, но и как необходимую долю пищевого рациона. Распространение в Европе в эпоху индустриализации таких новых напитков как водка, кофе, чай, какао значительно сузило сферу потребления пива.Oleksandr Kurochkin. Beer in everyday and holiday German’s culture. The purpose of the article is to provide a brief overview of the history of beer in Germany from the middle ages to the present time, based on the analysis of the primary infor- mation from scientific monographs and local lore literature. Realiz- ing the goal of the study leads to the following tasks: to trace the origins of German brewing and its regional specificity, to charac- terize etiquette forms, beer customs and tastes of the Germans, to find out the features of the German beer culture, to highlight the patterns of organization and brewing holidays on an example of the Munich Oktoberfest. Methods of research. The article uses the method of historical analysis and the paradigmatic approach to describing contemporary cultural phenomena. The article also uses a comparative approach in considering the culture of brewing and winemaking. The cultural context is used as a tester of the correct- ness of the author's conclusions. Scientific novelty. It was made an attempt to trace the origins of German brewing and its regional specifics, characterize the etiquette forms, beer customs and tastes of Germans, clarify the features of the German beer culture, and highlight the patterns of organizing and conducting beer festivals in the case of the Munich Oktoberfest for the first time in the pro- posed study. Conclusions. Proceeding from the analysis, we can state that beer has played an important role in the life and everyday life of the Germans. For a long time it was used not only as an alcoholic beverage, but also as a necessary portion of the diet. The spread in Europe in the era of industrialization of such new bever- ages as vodka, coffee, tea, cocoa significantly narrowed the scope of beer consumption.

The Augustinian Fulnek brewery was founded in Lukavec probably already during the 16th century. It was rebuilt in 1607 after its temporary closure and then in 1663 after the Thirty Years' War. Under the Josephine reforms the Augustinian monastery was abolished. The owners of the Lukavec brewery then alternated in rapid succession until 1880 when the brewery was bought by Wilhelm Rattay. Thanks to him, there have been major technological changes. Josef Pelz took the place of the master brewer in 1889. He rented the brewery in 1896 and bought it in 1907. The locally significant and fully pro-German Pelz family owned the brewery until the very end of the Second World War. In 1947, the brewery was closed and until the end of the millennium the building became gradually dilapidated and some parts of the brewery collapsed. Since 2000, a small carpentry workshop has been housed in the brewery, the owner of which gradually renews its historical site.

This study examined the effect of ICT on inventory management amongst breweries in Nigeria. Secondary data were sourced for this study. The population for the study comprises all brewery companies quoted on the Nigerian Stock Exchange. Purposive sampling technique was used in selecting the three leading brewery companies in Nigeria, namely the Nigerian Breweries Plc; Guinness Nigeria Plc; and International Breweries Plc that represent 75% of the breweries quoted in the Nigerian Stock Exchange factsbook. Secondary data on ICT/ software costs, inventories, sales turnover/revenue, and assets were sourced from years 2006 to 2015 Annual Reports and Statements of Accounts of the three selected breweries and the Nigeria Stock Exchange facts book. The data collected were analyzed using descriptive statistics ( tables, mean and standard deviation) and inferential statistics (Ordinary Least Square (OLS) method). The results also showed that ICT usage had no significant positive relationship on inventory management (t = 0.021, P > 0.01). The study concluded that ICT had no significant positive effect on inventory management in the Nigerian Brewery industry. It is recommended that brewery firms in Nigeria should deploy the right software for inventory management. The limitation of this research is what were used to measure the inventory management and Information and Communications Technology (ICT) as contrary results could be obtained if these variables are measured using other yardsticks. The improvement of the respondent required to see the other problem and another kind of business.

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

In the year 1895 was in the town Záhlinice founded very modern farmers brewery as the fi rst one in Czech lands equipped with steam heated brew house. Four years later was erected malt plant. Due to consequences of World War I. and constant discrepancies among members of Brewery Board of Brewery was closed in the year 1921. The traditional fl oor malt plant is constantly in operation, this year in former lager cellars was opened a craft brewery.

Beer and brewery events are a commercial, marketing and social phenomenon. Besides the consumption of beer, they also offer an interesting cultural and gastronomic component and present an opportunity to meet family and friends. The questionnaire survey of motivation of participation in beer and brewery festival confi rmed a number of interesting trends. Consumption of beer and especially unknown beer is a motivating factor no. 1. Thus, beer events can have an interesting role as a remarkable marketing tool for breweries, which can check what visitors want to drink. And not only beer but also other drinks produced by the breweries with a major role in the area of market research. We have already mentioned many times that a visit to a brewery is attractive, too. It indisputably works and can be beneficial as something that helps build loyalty to the beer brand and the brewery.

The article describes the development of Princes Kinsky’s breweries in Česká Kamenice, Choceň, Rosicích and Zlonice during second part of 19. century. On base of archive sources was possible to create an overview about theirs gradual modernization, production, raw materials consumptions and human sources. In the annex published tables enable the good comparison of over mentioned breweries.

This work reports an improved and novel new method of evaluating the performance of multi input single output (MISO) processes, as exemplified by a brewery. This new method involves the combination of transfer function modeling and fuzzy logic and was used in evaluating the six years performance of a brewery. Of the six years, the period 2010–2011 with a performance rating λ of 0.810 which corresponds to the linguistic variable ‘Good’ recorded the best performance while the period 2008–2009 with a performance rating λ of 0.381 which corresponds to the linguistic variable ‘Fair’ recorded the worst performance. The result of this study is expected to open new ways of improving maintenance effectiveness, utilization of raw materials and efficiency of multi input single output (MISO) production processes.

The first written document on brewing beer in Jablonné v Podještědí, conducted by the brewing-law burghers dates back to 1399. After the Thirty Years´ War there were many disputes over the right to brew between the city and the suzerain. The original location of the brewery is unfortunately unknown. In 1864, the Jablonné brewers bought the burnt-out church of the Birth of the Virgin Mary and gradually adapted it to malting and brewing purposes. The adaptation of the sacral structure to the brewery is unique in the Central European region. The former church served as a brewery until the mid-1920s and was used for various purposes without major maintenance work. Nowadays, the state of the protected building has been stabilized by a new roof, but its future use is still being sought, and some parts are in a state of emergency.

The aim of this study was to evaluate the performance efficiency of the wastewater treatment plant of Hawassa St. George brewery by collecting wastewater samples from the influent and outlet of each treatment unit and analyzed using standard methods for major physicochemical parameters. Results of the present study revealed that except for temperature (36-38 0C), all of the other analyzed parameters of raw wastewater exceeded the national discharge limit indicating the necessity of treating the raw wastewater generated by the brewery. In most cases, the values decreased as the wastewater passed over the treatment units of the plant indicating an involvement of the units in the removal of pollutants. The brewery’s treated final effluent had a mean value of 8.6±0.08 (pH), 24.9±0.6oC (temperature), 203.0 mg/L (COD), 17.7 mg/L (NH4-N), 3.62 mg/L (SO24), 220.6μS/cm (EC), 49.8 mg/L (BOD5), and 529.6 NTU (turbidity), which were within national industrial wastewater discharge limits. However, the values of some parameters namely, TN (41.0 mg/L), TP (24.3 mg/L), H2S (3.1 mg/L) and TDS (110.6 mg/L), were higher than the limits. The overall pollutant removal efficiency of the treatment plant was 96.0% (BOD), 92.3% (TSS), 92.0% (COD), 88.5% (EC), 80.6% (TDS), 49.6% (turbidity), 43.0% (SO42-), 42.7% (NH4-N), 33.6% (temperature), 32.8% (TN), 31.8% (pH), and 30.4% (TP). This result shows that the overall removal efficiency was higher only for BOD5, TSS, COD, TDS, and EC, all others (especially nutrients) had less than 50.0% efficiencies. Higher nutrient concentration exceeding the discharge limits in final effluent and poor removal efficiency of the treatment plant indicates that the Hawassa St. Gorge brewery waste treatment plant is not effective enough to lower concentrations of these parameters below the discharge limit. Therefore, in order to make the plant more efficient and to reduce the effect of effluent, the factory should take some technological, technical and recycling measures. Keywords: Brewery, Hawassa, Performance, St. George, Treatment, Wastewater

To intensify the brewing industry it has been proposed to use new highly effective equipment that increases productivity by saving raw materials, lowing energy costs and reducing the duration of manufacture of the final product. For this purpose the following stages in brewing are distinguished – mashing, fermentation and afterfermen-tation. Mashing is an extraction process, a rotary-pulsation apparatus being proposed for application in this process. When operating this unit the following processes occur: intensive turbulent flows, hydrodynamic micro flows, oscil-lation of material particles in the places of friction, cavitation. Beer is a product of the yeast biochemical activity. The method of yeast activation in a rotor-pulsation apparatus that uses processes of cavitation, aeration and temperature rise has been studied. The use of whey and wort syrup has been proposed as a protective function for the yeast cell walls from the rigid mechanical action. The aim of this research is to study the intensification methods of mashing, fermentation and afterfermentation when using a rotor-pulsation apparatus. The experiments have proved the effectiveness of using the apparatus during mashing, the period of wort syrup formation being 10 – 15 minutes. It has been proved that yeast treatment in the rotor-pulsation apparatus together with yeast food has a positive effect on the physiological and biochemical properties of the culture. This yeast activation method enables to reduce the fermentation period of wort syrup by 1.5 days. The optimal technical characteristics of the apparatus have been determined. Physical and chemical, and organoleptic indices of the finished beer brewed from control samples have been estimated as good. This study shows the benefits of using a rotor-pulsation apparatus for the brewing industry and its application in other industries.

Sustainability performance can be said to be an ability of an organization to remain productive over time and hold on to its potential for maintaining long-term profitability. Since the brewery sector is one of the most important and leading markets in the foodstuff industry of the Czech Republic, this study depicts the Czech breweries’ formal entry into sustainability reporting and performance. The purpose of this paper is to provide an efficiency level evaluation which would represent the level of corporate performance of Czech breweries. For this reason, Data Envelopment Analysis (DEA) is introduced. In order to apply it, we utilize a set of key performance indicators (KPIs) based on two international standard frameworks: the Global Reporting Initiative (GRI) and its GRI 4 guidelines, and the guideline KPIs for ESG 3.0, which was published by the DVFA Society. Four sustainability dimensions (economic, environmental, social and governance) are covered, making it thus possible to adequately evaluate sustainability performance in Czech breweries. The main output is not only the efficiency score of the company but also the input weights. These weights are used to determine the contribution of particular criteria to the breweries’ achieved score. According to the achieved efficiency results for Czech breweries, the percentage of women supervising the company does not affect the sustainability performance.

During period 1824–1826 was established an urban brewery in the town Opava (Tropau Silesia), in the middle of the 19. century had been introduced bottom fermenting, Soon after cancellation of propination law was introduced a steam engine. The modernization of the brewery was ongoing. At the turn of 19th and 20th centuries the brewery as a second biggest one in Silesia produced 80 000 hl yearly. After overcoming the consequences of the World War I. the brewmaster František Rosibal was in charge of modernization of the brewery, especially on the construction of the brew house and bottling cellar. Before the start of the World War II. the production capacity of the brewery was over 100 000 hl per year. The bombing in the year 1945 was the worst blow for the brewery.

Yeast of the genus Saccharomyces is the most commonly used organism in the production of biotechnological products, and its amount produced in the production of beer and wine is enormous. It is reported that the worldwide annual production of both beverages entails the production of more than half a million tons of yeast, calculated on dry matter, the largest production of any microorganism worldwide. For this reason, it could be used as a potential secondary raw material. In the following review, we focus on the use of waste yeast biomass, particularly in terms of its processing into biofuels, especially biodiesel. Particular attention is also paid to the use of yeast as a source of sophisticated products, especially squalene and palmitoleic acid, an important raw material that can be used as a biodiesel additive, but also in cosmetic and dietetic products.

The study deals with the nationalism in brewing at the end of the 19th and the begining of the 20th centuries. The main focus lies on breweries foundation made by national impulse and on the connection between these breweries and another elements of Czech national life. Some specifics of these companies are mentioned too. For example personnel structure, trade policy etc. A part of the study deals with nationalistically tinged brewing periodicals and attention is also paid to antisemitism in brewing.

The article is focused on brewing and hospitality in Choceň (Chotzen, east part of Czech Republic) during World war I. All developments of beer prices, situations in beer pubs, contemporary limitations and restrictions on beer bars during the fi rst world war were described. All information were gained from District State Archive in the town Ústí nad Orlicí (city chronicle in Choceň), further from the museum archive in Choceň (Orlické muzeum v Chocni).

The Article is focused on the history of one most important Moravian brewery. The main attention is paid to the relative wealth and technology aspects of beer production in Hanušovice brewery. The separate chapter is dedicated to the detailed description of the modern brewery Holba and the beer filling lines in the fifties of the 20th century.(In Czech, English summary only)

The third and final part of the serial describes overtaking of the Jundrov ice-works by the Starobrno Brewery in the first half of the 20th century. The author follows negotiation among the owners of the ice-works, Moravian bank and the Brewery. He describes the economic situation of the company, response of pub-keepers to the sale of ice-works. He deals with the further development of ice harvesting in Brno to the termination of ice-houses operation and their liquidation(In Czech, English summary only)

This article deals with the history of the ice-houses in Brno-Jundrov from the founding of Czechoslovakia until the takeover by Old- Brno brewery in the middle 1930ties. Before that, the ice-houses was controlled by Czech capital owners led by the café owner and candymaker Toman, who was supported by the Brno Bank. The author also describes the rival companies in Brno and its surroundings, especially the ice-houses in Holásky and ice manufacturing at the city slaughterhouse. The article includes information about changes of the ice prices.(In Czech, English summary only)

Publication is the first of a three-part history study of ice-houses in Jundrov, Brno. It summarizes the origin of the largest commercial ice-houses in the second biggest town in Czechoslovakia. From the end of the 19th century to the origin of Czechoslovakia the icehouses were in property of several owners. Among others, they were owned by Julius Brauner who ran Brno's brewery in Pekařská Street. Till the 1910 three wooden ice -houses were built; they supplied Brno's pubs, butchers, breweries and confectioners. The first part of the publication also deals in detail with brewing technologies, first of all invention of artificial cooling. The author also mentioned thermal fluctuations in the individual years that affected the ice-houses balance.(In Czech, English summary only)

At present is the silesian community Velká Polom a part of the district Ostrava-město (Ostrava -Town). The history of this community is inherently connected with a unique fortress Velká Polom, with 2 local breweries and the brewer Jindřich Scholz. The initial renaissance brewery was constructed in the proximity of the fortress, its activity finished at the end of 19. century. At the same time was built a new brewery of Jindřich Scholz brewing beer till 30's of 20. century. The old brewery at the fortress is partially remained to present day, a pub brewery may be installed there. Without a fermentation and lager cellar new brewery remained up to now, a distillery is installed there.(In Czech, English summary only)

Urban agriculture, due to its location, can play a key role in recycling urban waste streams, promoting nutrient recycling, and increasing sustainability of food systems. This research investigated the integration of brewery wastewater treatment through anaerobic digestion with substrate-based soilless agriculture. An experiment was conducted to study the performance of three different crops (mustard greens (Brassica juncea), basil (Ocimum basilicum), and lettuce (Lactuca sativa) grown with digested and raw brewery wastewater as fertilizer treatments. Mustard greens and lettuce grown in digested wastewater produced similar yields as the inorganic fertilizer control treatment, while basil had slightly lower yields. In all cases, crops in the digested wastewater treatments produced higher yields than raw wastewater or the no fertilizer control, indicating that nutrients in the brewery wastewater can be recovered for food production and diverted from typical urban waste treatment facilities.

In the current highly competitive environment and constantly changing conditions and with changing consumer habits, breweries are faced with the problem of what, how, when and with whom to communicate and where to seek allies on the way to the end consumer . A survey of domestic breweries representing 92% of the market and, with some exceptions, all major commercial breweries showed that one of the ways to promote the name of a brewery and its beer are brewery tours, excursions to brewery plants, communication through visitor centers, etc . This approach can be enhanced by the synergistic effect of cooperation with potential partners that see business potential in beer and brewing such as travel agencies, carriers of all kinds, and municipalities .In the current highly competitive environment and constantly changing conditions and with changing consumer habits, breweries are faced with the problem of what, how, when and with whom to communicate and where to seek allies on the way to the end consumer . A survey of domestic breweries representing 92% of the market and, with some exceptions, all major commercial breweries showed that one of the ways to promote the name of a brewery and its beer are brewery tours, excursions to brewery plants, communication through visitor centers, etc . This approach can be enhanced by the synergistic effect of cooperation with potential partners that see business potential in beer and brewing such as travel agencies, carriers of all kinds, and municipalities .

The Moravian town of Fulnek is situated on the Moravian-Silesian border at "Goose creek" in the current county of Novy Jicin. The city with the majority of the German population was fatally hit during the Second World War bombing. The first mention of brewing dates back to 1413, when the city was given the right of "brews and mile". During 14th and 15th century, 56 Fulnek's brewers had disputes with reeves of surrounding villages, who brewed their own beer. In 16th century these beer brewing rights disputes grew into a conflict between the city, the nobility and the Augustinian monastery. After the Thirty Years' War the manor brewery was not restored, brewing in the city was gradually centralized and Augustinians built a new brewery in the adjoining Lukavec. A major turning point in the history of the Fulnek brewery came in 1875, when it was sold to Joseph Kostron. This enterprising brewer established a modern and competitive business, which his sons successfully led as a family firm until the end of the Second World War, when both the brewery and the malt house were completely destroyed by bombing. Only ancient dungeons outside the brewery have been preserved to the present days.(In Czech, English summary only)

The article describes the quantification of the level of safety in the brewing industry, which allows determining the contribution of each employee to ensure healthy and safe working conditions. Factors have also been shown to affect the safety of each of the employees. Knowledge of the characteristics and limits of each of the factors makes it possible to secure workflow and solve potential problems early. Previously considered a comprehensive approach that allows full control of the security protecting the entire brewing industry. Efficient and safe work is possible only if the working environment at the workplace to meet all the requirements of international standards in the field of occupational safety and health. Therefore, each category from a number of activities, which can significantly reduce the level of injury, and ending with the characteristics of each of the factors for drawing up a plan to ensure the maximum protection of the company's employees, was discussed. Chemical, physical, biological and psychophysical factors may exist alone or in combination with each other. It is therefore important to identify in advance all of them and to take all measures relating to ensure safe working conditions in each of the processes. Separately considered optimal and allowable values of temperature, relative humidity and air velocity in the working area of industrial premises. The parameters were established for the purpose of continuous monitoring in order to ensure comfortable and safe work environment for each employee. In some cases it is necessary to consult with technicians to get the full picture of the possible threats posed by each type of equipment. Especially dangerous in terms of occupational safety and health in the brewing industry is a cooking workshop, where the air temperature in the working area is significantly increased, as well as the bottling plant (noisy).

The article describes the history of Beer Depots of Princes Kinsky´s Brewery in Choceň in the second half of the 19th century in towns Vysoké Mýto, Litomyšl, Brno and Vídeň (Vienna). All information were gained from the Fond of the Manor Choceň, that is now deposited in the State Regional Archive in Zámrsk, where is also partly archived correspondence between Princes Kinsky´s Brewery in Choceň and different Beer Depots of this Brewery. It is an yet unexplored issue of the history of princes Kinský´s Brewery in Choceň.

The article describes the history of brewing in the Silesian Towns Bílovec and Velké Albrechtice in the time period from the fi rst citation till finish of the brewing and malt production. The brewer citizens produced beer in theirs houses, during the process of centralization the production of beer transferred into one citizen brewery located in country yard near the castle in the town. Later was constructed the brewery and malt plant transferred in neighbor city Velké Albrechtice, where new brewery was constructed. The article describes further the construction and technological development.

The first land reform took place in the years 1919 and 1939 in the Czechoslovak Republic and changed extent of the large land estates. A huge amount of the agricultural land was redistributed to small and middle farmers. However, breweries usually remained in the hands of the landowners. The presented study analyses the huge amount of the large land estates. The author investigates, whether or not the landowners made efforts to hold on ownership of breweries. At first the legal frame is outlined, in which the landowners and state authorities were obliged to operate, and which they could utilize to achieve the goal they wish at the same time. The author demonstrates on some large land estates from the chosen sample in detail, how the landowners dealt with the state authorities and which methods they used for negotiating. The author’s conclusion of the research is that the landowners tried to hold on ownership of breweries and state offices were not very interested on expropriation of breweries. The economic motivation of such dealing is probable.

This contribution presents new informations about ruins of the castle´s brewery and describes the architectural development of the building. Two high walls on the north side belong to an older building with a large hall on first floor.

The paper presents a sacred painting located on the road arch in St. Kazimierz Church in Lublin, which was forgotten for hundreds of years. The fresco was covered by several layers of paints dated from XIX and XX century. It survived likely because the space was too difficult for adaptation as an industry space. The space was used as a storage or a meeting room. Currently it works as a storeroom and a drying room for people living in the building. The present function is utterly incompatible with surrounding work of art you can see on the wall.

This case study, carried out in a microbrewery, demonstrates the importance of box alignment-seeking for workers loading heavy packs onto pallets, as a determinant of musculo-skeletal risk factors. The results indicate that workers spend as much as 70 % more time handling and placing certain packs even though they are not located further away than others. The most restrictive movements, effort duration and postures occur when handling and placing the packs in question. An analysis of the workers’ activities led to a better understanding of the strategies they used to carry out their work effectively and to minimize physical and time constraints. As a result of this study, recommendations were made concerning the development of a new loading site concept.

The US craft brewery industry has grown steadily in recent years before the 2020 COVID-19 pandemic. The majority of small, independently owned craft breweries rely on tasting rooms for revenues and profits. Using data collected from a survey of tasting room visitors from 21 craft breweries in New York, this research investigates factors influencing visitors’ customer satisfaction (CS) and the link between brewery tasting room CS and sales performance. The results show that brewery interior ambience, beer tasting execution, and friendliness and knowledge of servers are the main factors influencing CS in tasting rooms. Furthermore, results suggest that higher CS levels increase visitors’ purchase likelihood and beer purchase amounts (by volume and value). These findings indicate that breweries should focus on such factors as strengthening staff training, enhancing tasting room ambience, and improving beer tasting execution that have the highest positive influence on CS to increase sales. This study has implications for the rapidly growing craft brewery industry in the USA.