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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. [ABSTRACT FROM AUTHOR]

Yeast immobilization in beer fermentation has recently regained attention, due to the expansion of the craft beer market and the diversification of styles and flavors. The aim of this study was to evaluate the physiological differences between immobilized and free yeast cells with a focus on flavor-active compounds formation. Three strains of Saccharomyces spp. (SY025, SY067, SY001) were evaluated in both free and immobilized (using a cellulose-based support, referred as ImoYeast) forms during static batch fermentations of 12 °P malt extract. Immobilized cells showed higher glycerol (SY025, 40%; SY067, 53%; SY001, 19%) and biomass (SY025, 67%; SY067, 78%; SY001, 56%) yields than free cells. Conversely, free cells presented higher ethanol yield (SY025, 9%; SY067, 9%; SY001, 13%). Flavor-active compounds production exhibited significant alterations between immobilized and free cells systems, for all strains tested. Finally, a central composite design with varying initial biomass (X0) and substrate (S0) concentrations was conducted using strain SY025, which can be helpful to modulate the formation of one or more flavor-active compounds. In conclusion, yeast immobilization in the evaluated support resulted in flavor alterations that can be exploited to produce different beer styles. [ABSTRACT FROM AUTHOR]

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.

The article dives into the tradition of beer brewing from the middle of the 19th century in the historical region of Háromszék, the area known today as Covasna county, Romania. From the smallest brewhouses located in villages which only fulfilled the local needs to the large factories in the towns of Sepsiszentgyörgy (Sf. Gheorghe) and Kézdivásárhely (Tg. Secuiesc) supplying even the surrounding regions, the study also sheds light on the familial relations between brewery owners, their products as well as on what remains today of the once remarkable breweries. [ABSTRACT FROM AUTHOR]

The purpose of the research paper is to find out the main aspects of the production and sale of alcoholic beverages (trunok) and consider them as an important segment of the economy of the towns of Volhynian Voivodeship in the 18th century. The scientific novelty is in the setting of a problem and an attempt to study it with the involvement of a complex of achievements of national and foreign historiography, as well as the introduction of new historical sources into scientific circulation. The production and sale of alcohol in the towns of Volhynian brought high profits to the towns' authorities. Their production and sale were used as a way out of a difficult economic situation. Conclusions. Alcoholic beverages during the 18th century became fashionable and popular in the urban space of the Volhynian Voivodeship. Profits from korchma keeping and shynok keeping accounted for one-third to one-half of the total in the towns of the region, where various types of alcohol were consumed. Magnates, gentry, and wealthy town dwellers tasted Hungarian and French wines, fine horilka imported from Gdańsk, English beer, and ladies and elegants (criminal elements) - champagne. Mead was used on holidays and for landowners' meals. The kholops (bond slaves) mostly used local horilka. A strong alcoholic drink was produced under the 'brands' Prostka and Ordynarna. In the case of adding various herbs, ingredients, and technical processing, other types of horilka appeared - Alembykova, Gdańska, Okovyta, Anisova, Tsukrova, 'Zolota Horilka', Ratafia, etc. Horilka and beer in various variations were used in culinary, medicinal, and veterinary practices. Mead was considered an excellent remedy for 'digestion.' Liqueurs (nastoianka) such as Vyshniak, Malyniak, and others were widely drunk. Beer was the most popular among the town dwellers. Grains were the main raw material for producing alcoholic beverages; honey, canary sugar, cherries, plums, raspberries, and other berries were also used. The sale of grain after processing it into horilka brought a profit three times higher than the cost of the grain itself. Centers of distilling and brewing in the 18th century became Starokostiantyniv, Zaslav, Vyshnivets, Kremenets, Berestechko, and Volodymyr. Volhynian horilka was sold in local markets and was also transported to Halychyna, Lublin, and Warsaw. The production and sale of alcoholic beverages were subject to a state tax called chopove (on average of the cost of the drink). In some towns, kotlove and shynkove (or sheliazhne) were paid. Wineries and breweries in the towns were mainly in the hands of tenants. Alcoholic beverages were sold in korchmas, shynoks, and austerias. Such beverages occupied an important niche in the everyday life of the townspeople and the economy of towns. [ABSTRACT FROM AUTHOR]

This paper studies the effect of craft breweries on residential property values. Using a hedonic Difference‐in‐Differences (DID) approach and about 250 thousand housing transactions in Denver, Colorado from 1990 to 2016, we investigate the impact of proximity to a craft brewery on residential property values. We consider three types of residence (single‐family home, row house, and condominiums), three types of brewery (all craft breweries, microbreweries, and brewpubs/taprooms), and two measurements of distance (Euclidian and walk‐time). Our most robust results are found for single‐family homes, whose values enjoy a premium of up to 20.4% for being in proximity to a brewpub/taproom several years after, with the average annual maximum premium around 3%. As expected, premiums decline as distance from breweries increase. Beyond a distance of 0.5 km or a 10‐min walk‐time, the premium for a regional/microbrewery is greater than that for a brewpub/taproom. For single family homes within 4 km or 40‐min walk‐time, the annualized premium ranges between 0.41% and 3.01%. These findings support the narrative that craft breweries are a neighborhood asset. [ABSTRACT FROM AUTHOR]

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.

Copyright of Revista de Administração de Roraima is the property of Revista de Administracao de Roraima and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The prevention of environmental pollution is a current concern of the population, which is looking for ways to reduce the production of industrial waste. The brewing industry generates huge amounts of waste, with difficult management from an economic point of view. The waste obtained from the technological process of beer production is used in various branches, such as the food industry, mainly as feed, additives, or food ingredients; as animal feed; in biofuel production; and in building or packaging materials. The valuable by-products obtained from brewery waste can serve as raw materials for further processing or become functional ingredients for the production of new functional products. Reusing and recycling are essential strategies for transforming waste into new valuable resources, and such strategies enable circular solutions to maintain the value of products and resources for as long as possible. The chemical composition of the waste obtained from beer manufacturing can vary slightly depending on the type and quality of the ingredients used and the prevailing conditions during each stage of the manufacturing process. This paper focuses on sustainable strategies for the recovery and valorization of brewery by-products. Experimentally, the aim was to determine the chemical characteristics of different types of brewery waste, such as moisture content, ash, pH, total content of phenolic compounds, and total protein content. The experimental values obtained have shown that brewery waste is a valuable by-product. [ABSTRACT FROM AUTHOR]

Global water resources are under great pressure, so sustainable water and wastewater management is essential for every industrial unit. The water footprint (WF) is a multidimensional indicator of volumetric water use and pollution and is applied throughout the production cycle from the supply chain to the end user. The state-of-the art method of calculating the direct (operational) WF requires detailed records of water consumption and wastewater production per process, that are usually not available. In order to effectively implement the indicator, modifications to the standard calculation method are usually necessary, to meet the requirements and characteristics of each production unit. The present study focuses in three production units in Greece (i.e., cement, brewery, and natural cosmetics) and analyzes the modifications and assumptions required for the operational WF assessment, calculated for each production process where possible and for the whole unit. The WF assessment performed for the three case studies showed that both water consumption rates and operational WFs are within the lowest values (4.7 hL water/hL beer for brewery case study and 0.155 L/kg cement for cement case study) of the ranges reported in the international literature (4–8.8 hL water/hL beer and 0.14–0.413 L/kg cement). The total operational WF of the brewery after applying mass balances was calculated at 23.8 hL water/hL beer with virtual grey WF contributing at 79.7% and blue WF at 20.3%. For the cement manufacturing unit, using estimations from the plant operators and data from international literature, the total operational WF of the plant was assessed at 0.159 L/kg cement with blue WF contributing at 95.8%, green WF at 1%, and virtual grey WF at 3.2%. For the natural cosmetics unit, after modifying the system boundaries properly, the total operational WF was assessed at 81.6 L/kg bulk with virtual grey WF contributing at 88.8%. Through WF assessment, strategic actions could be identified to reduce water consumption and a benchmark could be provided to assess water performance between companies of the same branch. [ABSTRACT FROM AUTHOR]

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.

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 50 000 000 liters of beer, 2 100 000 liters of non-carbonated juices, and 800 000 liters of carbonated juices. However, this production process also generates a significant amount of water waste, with 485 120 000 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. [ABSTRACT FROM AUTHOR]

Copyright of Conservar Património is the property of Associacao Profissional de Conservadores-Restauradores de Portugal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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.

Green walls are increasingly popular in urban settings with demonstrated beneficial use as vertical gardens, building envelops, and uniquely orientated green space to improve urban biodiversity and air quality. This research evaluated the suitability of green wall plants for the preliminary treatment of wastewater generated by food and beverage makers, quantifying suitability with plant growth metrics. Edible micro-green, ornamental, and legume plants were planted in perlite filled pots and irrigated continuously with untreated brewery wastewater or a control of Hoaglands solution. Plants receiving wastewater had less growth than the control. Stem growth for microgreen and legume plants that were started from seed was 798% and 253% less, respectively, when irrigated with 100% brewery wastewater. The stem growth of established ornamental plants was 26% less when irrigated with the wastewater. Wastewater irrigated plants with the highest rates of growth and survivability included the mustard plant (Brassica juncea), and ornamental plants Epipremnum aureum (Golden Pothos) and Chlorophytum comosum (Spider Plant). Growth metrics for wastewater irrigated legumes were higher for plants inoculated with rhizobia, than plants without the inoculation, which suggests low available nitrogen concentrations, rather than toxicity of the wastewater, limited plant growth. The results suggest that ornamental plants such as Epipremnum aureum and Chlorophytum comosum can be sustained, without the addition of supplemental nutrients, in a green wall utilized to treat brewery wastewater. [ABSTRACT FROM AUTHOR]

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 paper concentrates on the fire risk assessment and calculation of the fire load while underwriting a proposal for a brewing facility and optimum premium also provided as the components that go into the same while keeping in mind that no much research is done on the brewing vicinity and made sure that it should be understandable by the Noninsurance background readers as well, in the calculation of the fire load that is being calculated is based on the calorific values that is acknowledged by a reputed insurance firm, it gives a brief insight about the brewery which is located in Bangalore and how sensitive the brewery is towards fire it also involves the precautionary measures to be considered by the Breweries to avoid the peril-fire, through this paper we come to the results that 151.2 KJ/Kg was the fire load that was obtained to the brewery of 525 sqft of area that we examined for our research purpose. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Starch is an abundant and renewable material for producing biodegradable films and, to improve their mechanical performance is usually blended with polymers of better performance, as poly(vinyl alcohol) (PVA). Malt bagasse or brewer spent grain is a by‐product of brewing, mostly used as animal feed, and has bioactive compounds with proven antioxidant properties. On this basis, this work aims to produce starch‐PVA blends incorporated with malt bagasse extracts of two different types of beer, Pilsen, and Weiss. The inclusion of the Weiss (WMB) and Pilsen (PMB) malt bagasse extracts has no significant influence on the water solubility of the films. FEG‐SEM images present no tendency to phase separation at the sample surfaces, with a higher roughness of samples containing PMB extracts and improved homogeneity with the presence of WMB extracts. The inclusion of the bioactive extracts, regardless of concentration, has preserved the resistance and flexibility of the blends. Thermogravimetric analysis shows that all the extracts have a positive influence on the thermal stability of the materials. The starch/PVA biodegradable blends provide an alternative for producing active films suitable for cosmetic uses as anti‐aging masks. [ABSTRACT FROM AUTHOR]

The brewery industry has a significant contribution to the national income. However, it is also associated with energyintensive processes and pollution. In this work, the energy efficiency assessment of the largest brewery in Tanzania i.e., Tanzania Breweries Limited has been conducted. Energy consumption analysis was conducted according to IEEE SA 739-1995. Important parameters used to assess brewery energy efficiency were boiler efficiency and losses, equipment energy productivity as well as load factor. It was found that the main energy consumers are packaging (54.63%), brewing (29.30%) and utilities (15.17%). More importantly, it was found that about 68% of the brewery energy demand is thermal energy which is supplied by the boiler whose efficiency (62%) is significantly lower than the expected value of 94-95%. Load factor analysis showed that the equipment of both brewing and packaging line 4 are significantly oversized. Furthermore, energy productivity of 45.5 kWh/L of beer is significantly higher than the industry minimum of 23.6 kWh/L. [ABSTRACT FROM AUTHOR]

In this study, we used fermentation off-gases from a brewery for integrated CO 2 capture and utilisation in order to produce CH 4 with a dual-function material (DFM) containing NiRu as catalyst and dispersed CaO as adsorbent. CH 4 was produced from captured CO 2 via 2 pathways (fast and slow), proceeding through formyl intermediates according to the operando DRIFTS-MS results. The NiRuCa DFM showed a stable CH 4 capacity over 8 cycles (105 μmol/g DFM) with fermentation off-gases being used as a CO 2 capture feed. H 2 O and O 2 , which were present in small amounts in the emissions feed, resulted in the passivation of Ni in the form of a NiO layer and hence, the DFM did not undergo excessive oxidation and deactivation. This work constitutes a first in terms of validating the use of DFMs with real industrial emissions, and it directly correlates the DFM activity performance with its reaction mechanism and intermediate species. [Display omitted] • The operation of a DFM is demonstrated using real CO 2 emissions from a microbrewery. • Operando DRIFTS shows that CH 4 is produced via a fast and a slow reaction pathway. • During operation a passivating NiO layer forms and protects the DFM from excessive oxidation. [ABSTRACT FROM AUTHOR]

A scalable and repeatable solution for linking shop-floor control system to a discrete event simulation (DES) model is presented. The key objective is to automatically translate the real-time data from the control system (e.g. supervisory control and data acquisition, SCADA) into KPI transfer functions of the production process. Such a seamless translation allows for the integration of engineering data emitted at plant level to higher level information system for decision-making. The solution provides a platform for researchers and practitioners to utilise the capabilities of real-time DAQ and control with that of discrete event simulation to accurately measure the key manufacturing systems performance metrics. In addition to the real-time capabilities, the predictive capabilities of the solution provide the managers to look ahead and to conductWhat-ifscenarios. Such capability enables line management to optimise performance and predict destabilising factors in the system ahead of time. A fully operational version of the designed solution has been deployed in a brewery’s live production system for the first time. The brewhouse production line model measures the utilisation of resources, Overall Equipment Effectiveness, and Overall Line Effectiveness in real-time and fast-forward mode simulation. The results of the predictive models (What-if-Scenarios)have been validated and verified by statistical means and direct observations. The accuracy of the estimated parameters is highly satisfactory. [ABSTRACT FROM PUBLISHER]

[Display omitted] • Brewer's spent grains were valorized to obtain green silver nanocomposite. • The waste extracts contained valuable chemicals that were responsible for the nanomaterial synthesis. • The synthesized nanocomposites contained Ag 3 PO 4 , Ag met , AgCl, and Ag oxide nanoparticles caped into organic structures containing C–OH, C = O, C–OOH, –NH and –PH. • The nanocomposites exhibited high antibacterial activity against Escherichia Coli with lowest observed MIC of 4 μg mL−1. Silver nanocomposites were prepared using extracts resulting from different extraction methods of brewer's spent grains (BSG) herein called BW3. Extracts were prepared using solvent (acetone and methanol aqueous solutions, and water) extraction methods, ultrasonic and microwave-assisted methods, and alkaline-acid hydrolysis. Extraction conditions influenced the composition of extract solutions differing in the amount of Na, K, P, Mg, Ca, Zn, and SO 4 −, Cl−, and NO 3 – anions, wherein predominantly varying contents of P and anions influenced the properties of the nanocomposites. Nanocomposites exhibited three major crystalline phases, namely, Ag 3 PO 4 (9–74 wt%), Ag met (25–84 wt%), and AgCl (∼1–5 wt%) with different Ag crystallite sizes. Nanoparticles of different Ag phases were capped by organic structures consisting of chemical groups such as C–OH, C = O, C–OOH, –NH, and –PH. The thermal stability of the nanocomposites increased with increasing Ag met phase content. The minimum inhibitory concentration (MIC) of nanocomposites for Escherichia coli was as low as 4 μg mL−1. The antibacterial efficiency depended on the amount of (i) Ag+ ions from different Ag phases and their solubility, (ii) positively charged P and N hydrogen forms, (iii) negatively charged C groups and vacancies, and (iv) Ag phases crystallite size. [ABSTRACT FROM AUTHOR]

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.

In this paper, the investigation of an experimental heat pump equipment is presented. This equipment is capable of serving two different temperature cooling needs and a given temperature heating demand within a given industrial process, adapting to its time and performance requirements. The use of a heat pump is energetically advantageous, if a nearly continuous operation can be realized in the course of an industrial process to serve simultaneous cooling and heating needs. In the field of brewing, it was demonstrated by model experiments that CO2 emissions can be reduced by 60% with a 10% reduction in energy costs if the energy requirements are satisfied using a dual-source heat pump. [ABSTRACT FROM AUTHOR]

The inability to properly dispose of industrial effluents and the impacts of this, on the environment, are major concerns facing industrialized nations. An assessment of brewery effluents and their effects on adjoining soil in Uyo, South-south Nigeria were investigated using standard protocols. Results revealed that the effluent at the point of discharge was free of faecal coliform, Clostridia, or Salmonellae-shigellae contaminants but contained an average of 3.5 x 104 CFU/ml and 3.7 x 10² CFU/ml of heterotrophic and total coliform bacteria densities respectively. The adjoining soil was laden with high densities of pollution indicators, enteric bacteria, and fungi. Nutritive salts (SO42-, PO43-, and NH4+) and heavy metals (Fe, Zn, and Pb) were high in both effluent discharges and soil. The brewery effluent would be of immense benefit if the heavy metals load are reduced and human activities regulated within the effluent discharge facility, to check for possible contamination by bacterial pathogens. [ABSTRACT FROM AUTHOR]

The Brewery Hatuey takes more than 94 years of exploitation contributing to the contamination of the river Yarayó and the bay of Santiago from Cuba. In the 2020 due to the pandemic were carried out modifications in the products to elaborate what influenced in that the DBO5 overcame in 4,52 times and the DQO in 6,88 times the permissible maximum limits settled down by the normative Cuban for to pour of residual waters to terrestrial waters and the sewer system. It was evidenced that the concentration of heavy metals, electric conductivity, as well as the nitrogen content and match stayed inside that settled down by to pour norm and that although the norm settles down that it should not exist suspended solids superior values they are reported to the 100 mg/L. A parameter that overcomes in 7,4 times what indicates the Cuban norm is the fats and oils, for what intends the installation of a float associated to the technological proposal of treatment that exists for this industry. It will also be necessary to neutralize the residual. [ABSTRACT FROM AUTHOR]

Breweries produce an increasing selection of beer and nonbeer beverages. Yeast and filamentous fungi may compromise quality and safety of these products in several ways. Recent studies on fungal communities in breweries are scarce and mostly conducted with culture‐dependent methods. We explored fungal diversity in the production of alcoholic and nonalcoholic beverages in four breweries. Samples were taken for next generation sequencing (NGS) at the key contamination sites in 10 filling lines. Moreover, fungal isolates were identified in 68 quality control samples taken from raw materials, filling line surfaces, air, and products. NGS gave a comprehensive view of fungal diversity on filling line surfaces. The surface‐attached communities mainly contained ascomycetous fungi. Depending on the site, the dominant genera included Candida, Saccharomyces, Torulaspora, Zygosaccharomyces, Alternaria, Didymella, and Exophiala. Sanger sequencing revealed 28 and 27 species of yeast and filamentous fungi, respectively, among 91 isolates. The most common species Saccharomyces cerevisiae, Zygosaccharomyces rouxii, and Wickerhamomuces anomalus were detected throughout production. Filling line surface and air samples showed the greatest diversity of yeast and filamentous fungi, respectively. The isolates of the most common yeast genera Candida, Pichia, Saccharomyces, and Wickerhamomyces showed low spoilage abilities in carbonated, chemically preserved drinks but could grow in products with reduced hurdles. Preservative resistant yeasts were rare, belonging to the species Dekkera bruxellensis, Pichia manschurica, and Zygosaccharomyces bailii. Penicillium spp. were dominant filamentous fungi. The results of this study help to evaluate spoilage risks caused by fungal contaminants detected in breweries. [ABSTRACT FROM AUTHOR]

Copyright of Actas de Diseño is the property of Facultad de Diseno y Comunicacion, Fundacion Universidad de Palermo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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.

Copyright of Foro Internacional is the property of El Colegio de Mexico AC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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.

A novel architecture for a real-time Utilities Consumption Model (UCM) has been developed. The online UCM is capable of estimating the contributions from individual items of equipment towards the total instantaneous load of key utilities in a manufacturing plant. It also has the capability to forecast future consumption for areas of a plant that are scheduled. The UCM is a useful addition to the industrial control tool-set as it provides an effective means of minimising the energy impact of the timing and scheduling aspects of plant operations. A case study, demonstrating the application of the UCM at the Carlton & United Breweries (CUB) plant at Yatala, Australia, is included. [ABSTRACT FROM AUTHOR]

When a beer is contaminated with unknown microorganisms, rapid and accurate identification of the contaminants and risk assessment of their spoilage capability are of critical importance for proper corrective actions. Molecular-based identification techniques have been used for years to identify beer-spoilage bacteria in the breweries. However, these techniques require expensive, advanced analytical instruments (e.g., DNA sequencer, MALDI-TOF MS, etc.), and advanced skills, hindering their practical use for routine microbiological testing in the field. Thus, the evaluation and development of alternative methods for microbial identification that are low-cost, but rapid and provide the same level of accuracy, are a necessity. One particular technology is the nanopore-based sequencer, MinION, developed by Oxford Nanopore Technologies (ONT). MinION is a low cost, portable real-time device for DNA and RNA sequencing. We developed and evaluated a MinION sequencer-based platform for beer-spoilage bacterial identification. The near full length 16S rRNA gene of a wide variety of beer-spoilage bacteria and those commonly found in the brewery environment, were sequenced using three different sequencing kits and analyzed using the EPI2ME cloud-based analysis platform and a consensus sequence-based approach. The methods successfully rapidly identified test-microorganisms at a species level, (approx. 3.5 h from DNA extraction to data analysis) and with a high accuracy, similar to Sanger sequencing (average per. identity > 98.5%). The MinION sequencer-based microbial identification platform was shown to be a powerful tool for on-field rapid and accurate beer-spoilage bacterial identification, which could revolutionize the way microbial identification is performed in a brewery QC laboratory. [ABSTRACT FROM AUTHOR]

Neolocalism has been identified as an important component in the current boom in microbreweries. When constructed actively and consciously, it can also be deployed in marketing as a method of brand-related storytelling. This argument is strengthened here through a case study focusing on Tornio Brewery, a microbrewery located near the southern edge of the Arctic in northern Finland. The qualitative research method used here involves the identification of stories related to neolocalism from the brand narrative composed of media releases, advertisements and other promotional material, in addition to beer names and labels. The themes emerging from this material—history and heritage, Lapland and the Arctic as geographic locations, the use of local ingredients and community involvement, as well as the culture and heritage of northern Finland—are then explored. Neolocalism is shown to provide a rich vein of storytelling that can be used effectively for marketing purposes as a holistic concept. While craft brewers have already explored neolocalism in their marketing efforts, the use of professional assistance in creating all-encompassing and meditated storylines is strongly recommended. [ABSTRACT FROM AUTHOR]

This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively. [ABSTRACT FROM AUTHOR]

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.