Mr. Udo van Deventer

Dry hopping larger volumes: Challenges & Technical Solutions

Asia Pacific Convention 2018 | Wellington, New Zealand Institute of Brewing and Distilling Asia Pacific Section1

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A bit of history

Hops are a new thing

Aroma varieties are BOOMING

Worldwide more hops have gone

into the ground, rising by around

3,000 ha to around 59,200 ha.

US Aroma & Flavour varieties

have Quadrupled in 5 Years,

despite beer volumes

contracting.

Source: Hop Growers of America 2016 Statistical Report

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Why larger volumes are a problem

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Why larger volumes are

a problem

Long settling times

Difficult to crop

Inconsistent mixing/extraction

Blocked Heat Exchangers

Blocked Pipes

Blocked valves

Overloaded Centrifuges

Filtration binding

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Hop ‘Clouds’

or

Hop ‘Shoulders’ Maturation tanks cropped to remove solids and show ‘clean’ beer

During Filtration ‘hop bergs’ or ‘hop clouds’

appear and cause blockage or bind filter.

During Filtration Towards End ‘Slug’

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Factors

Solubility of Hops

Brewery Design

Dynamic

vs

Static

Volume

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Getting flavor from hop pellets Hops are not soluble

10:1 = thick slurry

Lupulin Glands contain essential oils and resins

Polar & Non-Polar components = Flavour

Temperature → faster swelling vs reduced aroma

20-30 mins

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Static Dry hopping

Advantages:

Simple

Replicates pilot plant methods

Cons: Small exchange surface to volume

Diffusion into beer can result in stratification

Solids collect in cone & possibly form ‘clouds’

Time decided mainly by settling & Compaction

Flavour lost in cropping

Extract Loss with hops

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Dynamic Dry hopping

Advantages:

All beer is in contact with hop material

Even distribution of compounds is maintained

Fast development of flavor

Scalable and consistent

Cons:

Needs a recirculation solution

All beer is in contact with hop material

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Solutions

• Physical Isolation (hop back, hop gun, torpedo)

• Concentrated/cold processed hop products

• Don’t dry hop

Keep Hops Out

• Multi crop and long settle

• Homogenous, dynamic mixing with centrifuge separation

Remove Hops before Cold Processing

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Chosen Solution:Dynamic Dry hopping with Alfa laval Isomix IMXD & Removal through Westfalia Green Beer Centrifuge

Removes all downstream

issues

Consistency and ability to automate

Reduced Process Time

Scalable

Auxiliary benefits (stirred

fermentation)

Trials & Support

Alfa Laval & Existing Hardware

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Trial the idea

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Trial the idea

Alfa laval Isomix IMXD – Trial Unit

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Taste the idea

0 2 4 6 8 10 12 14

Concentr

ati

on

Time (Hours)

Flavour Components increase with time(Humulenol)

Sensory evaluation & comparison

Samples collected & centrifuged for analysis with GC

Typical results for Humulenol, Geraniol, Humelene

epoxide, 4-MMPOL, Linalool, Myrcene, isoamyl isobutyrate

show flavor development with 3-5 hours.

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Implementation of Dry hopping Solution(Simplified)

SOLID WASTE

HOP SLURRY TANK

HOP PELLETS →

DE-AERATED WATER →

FERMENTATION TANK MATURATION TANK

CENTRIFUGE

Add Hops Mix Separate

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Slurrying the

Hops

Hops are added into De-aerated

water

Agitator designed to keep

particles in suspension

Hop pellets swell and ‘dissolve’

Carbon Dioxide used to strip any

Dissolved Oxygen.

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Adding Hops to Beer

Fermenter is cooled, Yeast is cropped in preparation for dry hopping

Circulation of the beer through the multipurpose line back to the tank via

the Isomix IMXD.

Hop slurry is dosed into recirculating line and hops are mixed through

fermenter.

HOP SLURRY TANK

HOP PELLETS →

DE-AERATED WATER →

FERMENTATION TANK

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Flavour Development

Flavour develops within 3-5 hours

Be practical

Standardise process times →

consistency

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Transfer of Green Beer & Removal of Hop Material

SOLID WASTE → SPENT GRAIN / SPENT YEAST / LANDFILL

FERMENTATION TANK MATURATION TANK

CENTRIFUGE

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Removal of hop material

Isomix IMXD

maintained

homogenous hop load

to centrifuge

Centrifuge separated

all hop solids

Beer losses reduced by

> 50% vs dryhopping in

cold storage

PRE-CENTRIFUGE

POST-CENTRIFUGE

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Results 3 months

No Blockages

No lost filter capacity

Reduced Extract Loss

Reliability

Consistency

Easy to use

Brewing Technicians – Great Feedback

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Future

Outlook

Stirred Fermentation

Aroma & Flavour research

Capability for other ingredients

New Beer Styles

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People who made it

happen

The Whole Brewing Team at The Pride Brewery

Auckland

Alyce Hartvigsen – Alfa Laval

Dave O’Neill – Technical Support

Greg Organ, Richard Tukia – Sensory

Stefan Franz - Automation

Jim Shears, Logan Campbell – Project

Management

NDA - Krones - Alfa Laval - IMS - Becca

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Questions ?

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References

Deutscher Hopfenwirtschaftsverband e.V. •

MARKT REPORT NOVEMBER 2017 Economic

Commission of the IHGC

Hop Growers of America 2016 Statistical Report