“Micro brewery and beer Blog, it joins beers, judges, production techniques, evaluation and beer marketing intelligence, Brazilian micro breweries and their beers.”

I WISH

“Opposed to the woman, The beer may be cold In fact it may come iced, On a dancing tray.” Evans)

Does handmade beer work out? 

The handmade beer increase in Brazil is an untold fact. And in America, where according to the Agronomy Engineer, Adonay Evans from Dragon Macro Bier, has the handmade beer caused the Second American Revolution?

GEORGE WASHINGTON

The New American Revolution

DRAGON MACRO BIER

 According to Brewers Association from Colorado, the handmade beer production increased 12% in volume and 16% in value in 2007, producing 880 millions of liters. The regional micro breweries increased 20%, and the handmade beer participation on the total beer market reached 3,8% in volume and 5,9% in value, coming down to 5,7 billons of dollars. The increase has been distributed in: a. regional micro breweries, with 9% of the volume increase, b. handmade breweries with tercerization 27%, local micro breweries with 21% and brewpubs (production for consumption in pub-restaurant) with 3% increase. While the handmade beer has increased 12% in volume, the total beer market has increased just 1,4%, which shows the handmade beers are taking part of the market of the great breweries slowly: kind of always the same taste beer.

Click in the picture to amplify 

The Beer Market in Brazil 

Numbers from Datamark sent by Samuel Cabral of Curitiba’s Bode Brewery, show  the Beer Market increase in Brazil between the years 2000 and 2006. We have built a chart based on these numbers, where we can see that the consumption has increased the most in the Northeast Region, followed by the Great Rio Region (RJC) and Southeast Region (including great Rio and São Paulo State), followed by South Region, São Paulo State (including Great SP), and Central-West Region. We have also built a chart of the four-year monthly consumption average,

Seasonal Beer Consumption % a year

Jan feb mar apr may jun jul aug sep oct nov dec

Obs: estas são as abreviações dos meses do ano em ingles, q se possível precisam ser mudadas na tabela.

Brazil Bier Club / Datamark

 where it is possible to see the Seasonality of National Beer Consumption, with peak in February, in the Carnival Country where Mr. Cabral and Pedro Álvares from Portugal discovered it, and Samuel Cabral from Curitiba will provide it with beer.

Click in the picture to amplify 

Why are the Belgian Beers so famous? 

Who knows it, never forgets it. Who has grown up drinking large scale industrial beer, 
" extremely iced” and who thinks that knows beer, drinking a high quality Belgian Beer might be an unforgettable experience. See, for instance, the Flandres Rodenbach. It is described itself this way: “It’s a known fact that the characteristics change along the time. This axiom applies to Rodenbach perfectly.”

After 1821, the brewery has established a method which demands time and love.  As in the best wines, Rodenbach develops its unique and unequal characteristics as a palette of tastes and colors in a two-year maturation process in oaken barrels.” The brewery promotes events in its wine cellar, such as now between November 20th and 23th, where  11 chefs showed dishes made by beer. Now go to the corner pub, and order “it can be any one, as long it is the most iced one!” Can it be? Of course not.

Click in the picture to amplify 

Beer Worldwide Map Bier Club - Cheka Lagers

The Beer Worldwide Map Bier Club, is the map of the kinds of beer according to the origin country. Starting by the Lager Group, the biggest consumption group. Beers of several styles, but on the contrary of Ale, characterized by low fermentation under cold temperature, with delicate malt and hop’s taste and smell. The most consumed beer in the world of Lager Group: the Pilsen or Pilsener.

The Pilsen or Pilsener had origin in the ancient city of Plzen or Pilsen in the Bohemia Kingdom around 1840, current west of Cheka Republic, part of the ex Checoslovakia, by the Plzen citizens, brewers and malters’ association, making up a handmade corporation called Plzen Folk Brewery.

Ancient Pilsen City

The Cheka Pilsen, also known as Bohemia Pilsen, has light body and light crystalline golden color.

The hop’s taste predominates, almost always with bitter taste or spice floral, transferred by the Saaz hop’s use. Soft or rough, with light malt sign, some oiled by esters. Several use yeast with typical characteristics of buttered archaic yeasts, with their tastes and smells.

The Plzen or Pilsen city water is extremely light water. Here it is presented a comparison between the Dortmund water, and other famous beer city water for comparison.

Mineral	Calcium	Magnesium	Sodium	Sulfate-ion	Chlorine	Carbonate-ion
Pilsen	7,0	3,0	3,2	5,8	5,0	9,0
Dortmund	260,0	23,0	69,0	240,0	106,0	270,0

The alcohol tenor average ranges between 4,5 – 5,5% of the volume.

Click in the picture to amplify

Beer World 2009

Samuel Cabral of Curitiba’s Bode Brewery in Paraná, stopped a little bit his new brewery Dragon Macro Bier mounting, and he went to Durham, North Carolina, in the Beer World Festival, where more than 150 breweries were present.

Samuel Cabral of Bode Brewery, in Durham, North Carolina

Manufacturers of dry yeast,Wyeast (Diamond), Fermentis Safale, Safbrew, Saflager), Munton, Danstar (Nottinghan/Windsor and Munich to Weizenbier), Coopers, and so on; brewer experts of Maudite, Duvel, Urquel, Fullers, Guiness, Brooklin, Goose Island, Sierra Nevada, and the like were present too.
He also enjoyed visiting the Siebel Institute, organization that promotes courses in breweries.

Click in the picture to amplify

East Region beer and brewer 

East Region of São Paulo Capital, in the morning. The steam squeaks in the boiler. The starters and electrical circuit breakers are lit. The personal computer which manages the whole system is turned on. Ozéias, the brewer transports the malt to the mill. As soon as the steam pression in the boiler is analized, the personal computer system is unlocked, the pneumatic valves open themselves automatically and the steam enters the super hot water generator, and the 1000 liter tub made of stainless steel is being filled up with 42º water slowly. The level sensor registers on the computer screen the water volume inside the tank, liter to liter.

When the desired level is reached, the beer mill and the carrier screw are turned on. The grinded malt is carried to the grinded malt silo, and it is gradually discharged to the mashing tub. As its speed has been controlled by the personal computer, the tub agitator is spreading the malt in the water uniformly.

On the screen the mashing platforms are performed automatically: from 42º C activation of the glucanase enzyme to solubilization of the fermentable sugars which will produce the mass, the CO2 and the alcohol; from 52º activation of the carboxipeptidase enzyme to the protein and amino acids hydrolis, that will produce the yeast and foam reproduction  , 72º activation of the amilase enzyme which will provoke the discharging to the fermentable sugar must. In front of the system, eyes fixed to the computer screen and attentive ears to the sound of compressed air opening and closing the valves automatically, there was the carioca Ozéias, the responsible brewer for whole process. It’s on him and helped by the process completely recorded in the computer that the beer quality that is going to be produced over there depends according to the old puress German law standards, Reinheitsgebot of 1516, just 16 years after Cabral gets here, where just water, malt and hop can enter.

Filtering Result

The oldest tradition and the most modern computerized technology join themselves to reach quality and standard. Ozéias knows the extension of his responsibility very well. The population receives from him their amount of the delicious and creamy golden liquid daily. The East Region of the Capital has its Beer and its Brewer now.

Click in the picture to amplify 

New Visual of the Draft Beer Factory

The ones who drink draft beer in the São Paulo West Region Malls have a surprise: light taste, right carbonation intensity and lasting and creamy foam. 

Most of the times people don’t know that this beer has been produced nearly, close to CEAGESP. The Micro Brewery Draft Beer Factory in Paulo Franco Street, Hamburguesa / Lapa Neighborhood, owned by the Brewer expert, Michael Walter Tommer and the brothers, Ricardo and René Fontes, has its place remodeled now. And the opening of the reserved space to the people, happened on Wednesday, November 26^th.

 
The Micro Brewery is preparing itself to reach new markets, after it received new equipments for automatic cleaning / sanitization and barrel pack from Dragon Macro Bier.

Click in the picture to amplify

Mr Brewer Expert Bier Club 2008

The Bier Club Blog chooses the Month Mr Brewer Expert monthly. In December it is chosen the Year Mr. Brewer Expert. It was after the notification about the Brewer Expert Luiz Quinteiro Zoéga’s death, which was made by Matthias Reinold’s website: (Cervesia), that came up the ideia of choosing the 2008 Mr. Brewer Expert. If someone was so important to Matthias, then, this person should be better well known.

The year of 1937, was a particularly excited year. In Brazil, it was the Polaca’s year, the unconstitutional constitution, because the republic was drowned by a state stroke. In Europe, Spain was struggling in a civil war, which was the avant premiére of the World War II. To offset all these happenings, the carioca carnival was gifted with hits such as “Mommy I do want”, of Jararaca, “Lig Lig Lé”, of Castro Barbosa, the fabulous, “Who smiles better”of Noel Rosa and Marília Batista, “How are you?”, with Carmen Miranda, and “The Clown, what is it?” with Carlos Galhardo. Is it possible? Everything happened in just a single year.

Therefore it was in this year, that a 17 year-old youngster crossed the Brahma Brewery Company gates to work as a trainee. Can you imagine his excitement?

When the experts learn,

Zoega, the Green Years.

 At last working at the brewery where his father Thomas Zoega had entered and progressed from ice section checking clerk to the company vice-president was a dream that Luiz Quinteiro Zoega had since he was 12 years old. What Luiz did not know that day, is that in the following years, his permanence in the company would make him a chemist and brewer expert who has developed and led other brewers!

The Brahma Brewery Company turned out to be the biggest brewery of Brazil, and with the Interbrew-Busch, it became the biggest brewery of the world, and the second company in the food area, just after Nestlé. Of course, this extraordinary success would not be possible without brewers and collaborators such as Luiz Quinteiro Zoega’s category. Just a single detail: a countless number of them, it was Zoega who helped to develop and lead, either in the daily plataforms of the mashing tub and wine cellars’ floor, or in the Professional Development Unity in the Brahma of Curitiba.

After he was admitted as a brewer trainee, with trainings in the Malt Section and Continental Brewery and in the Hanseatica Brewery, Luiz went to Gemany where in 1948 and 1949 he attended the brewer expert course at Dr. Doemens Heller’s Brewery Technical Academy and the Professional Chemist course in 1949 in Rio de Janeiro.

Zoega, Coordinator of the Practical Brewer Course,

After Development Unity – UFP – 1978 - 1996

Curitiba receives him in 1954, where besides his great contributions to the Brahma increasing, as the modernizations from 1972 to 1976, he organizes the Practical Brewer Intensive Course in 1978, and controls it even as UFP Professional Development Unity until December of 1996. Practically 60 years living the beer production and brewer development!

Vault Champion in his youth, ready fisherman on weekends, excellent photographer, cook of “eintopfgerichte” a Central European cooked or stuwed dish. 

Everything Luiz did, he did it pretty well. While he married Mrs Maria de Lourdes, they had two children, Lúcia Regina and Luís Roberto, who as his father and grandfather, worked in the “Brewery”. As Kuno Deirl and Edgar Ritter had led the young Luís, the learner, in his first steps in the mashing tub, Luiz, the experient brewer expert guided a countless number of other learners through the water, malt, hop and yeast ways!

Lúcia, his daughter gets right when she says: “we thank for the compliments, we believe he would get very touched and satisfied. Telling his professional way is telling a little bit of Brahma’s history, of brewery tradition (that he appreciated so much) and remembering a lot of other professionals who were contemporary to him”

Or as his son Robert wrote: “until the last days he lived his brewer expert profession, as he enjoyed being called, he was always reading everything that was published about beer, not just in the conventional midia, but especially in the tecnical magazines and books. He did not miss a single chance of tasting every new brand that appeared in the market, when he unfortunately didn’t have the facility to move by himself anymore, he asked us to look for any launching or appearance in the imported beer shelves. Sometimes he kept some bottles to taste with friends, who according to him, understood about beer, so that they could share technical opinions. In short, not by being his son, but it was from him whom I learned how to taste and appreciate a beer, and also know what loving a professional and fighting for it are.”

In fact, it is because Robert is his son. But also all the others who knew him and learned from him, are equally suspects, because in some way, they were his sons too. And today, when they enter a mashing tub and listen to the steam and compressed air noise in the valves, and the slow turning of the reducers, they know that it was from Zoega, the expert of the brewer experts, they learned how to listen to and understand this song. And, talking about song, let’s remember the great 37 carnival hit, of Poet Master Noel Rosa from the same Vila Isabel; where Zoega was born, and for sure he might have sung that carnival, here I cite it by heart:

“There, in Vila Isabel, who is bachelor, is not afraid of bamba.

São Paulo provides coffee. Minas provides milk, and Vila Isabel provides samba.

(Noel Rosa)

And beer. Noel. It’s beer!

“Poor is the one who has already suffered in this world /the pain of an intense love! / I live well loving no one / being unhappy is suffering for someone / poor is the one who suffers this way / who has made me cry today cries for me / who laughs better is the one who laughts at the end.

Knowing about it I don’t wanna laugh first / because the spell turns against the wizard! Who is bad, has a tragic end / who has made me cry today cries for me / because who laughs better is the one who laughts at the end. Poor is the one who…”

(Information extracted by the Anuário Informativo Brahma nº 40 nov/dic 1979, pictures and longing, gentlently provided by Zoega’s family)

Click in the picture to amplify

From the Barley to the Glass 

The carbon absorbed from the air and the energy gotten from the sun produce through the photosyntesis the sun energy transference to the chemical reactions that will build the carbohydrate chains, such as the starch of the grains in the barley fields. The sprout barley and later toasted in ovens, is transformed into malt in the malt sections.

From the Barley to the Glass

Dragon Bier (14) 81485815

The Dragon Macro Bier, Micro Breweries’ manufacturer is launching a new model of DMB Hobby Profissional for this malt transformation in beer must, through the starch transformation into maltose, the malt sugar, and after transformating it into beer through the must fermentation, producing through the yeast leavens, the new beer and then the mature beer. With 1000 liter cooking a mashing, it allows the production of 800 liters of beer a month, and it can also reach 6.000 liters of beer a month with the addition of more tanks in the fermentation and maturation wine cellar. The model is indicated to starting or established micro breweries, in pubs or restaurants. The mashing temperature ramp system is automatized, and the must filtring is done by the Screen Pack screen sieve. According to the manufacturer, the equipment allows the production of more than 20.000 recipes of Lager type, such as Pilsen or ale type, such as stout, wheat beers and special beers for the directly commercialization into cups, barrels or bottles.

Click in the picture to amplify 


The week’s Micro Brewery 

It was 10^th before Christ. An advanced platoon searched by the Reno River borders an area of higher lands which allowed settling a camping and later on a fort for the detachment of around 500 roman soldiers who were coming just after.

Rome had just conquered Galia, after lots of fights, and it was penetrating into the current Germany south-west, in the region known later as Renania. It intended with this higher fort to come in sight of the moviments of Germanic tribes and on the east of Reno’s borders, the nemetas or nemetum.

In the year 150 of the Cristian Era, a city had been forming around the forts, which appeared in the roman maps as Noviomagus. In 370 after Christ, the city had become the headquarters of a bishopric, and it was known as Speyer. It was the stage of 
important happenings in the history  of the Sacred Germanic Empire, and there a consecrated cathedral was built in 1061, which is considered the most authentic type of building of the roman time. Around 8 kings and German emperors were buried there.

T

Ranch and Wolkenburg Beer

homas Rau was born in Speyer, and in 1995, he met Heike Neumann, who was transferred from the Brazilian company where she worked to the one in Germany. This beer history starts over here.

In 2003, in Brazil, they bought a 1.400 meter altitude ranch in Cunha – SP, in the boundary of Rio de Janeiro State, and where (when the clouds allow) it is possible to see the Atlantic Ocean and the ancient Paraty city further away. 


With the water that came directly from the mountain caves, average temperature of 18º C, an area of this altitude, Thomas’origin and Heike’s will, what could be created? Yes, it is! A beer: Wolkenburg, which in German means, “Between the clouds”. It’s similar to Wotan or Odin’s home. With ideal Ph and mineral compound. With a small handmade production done in an equipment that they had brought from Germany,

Thomas Rau from Speyer Renania / Germany and his DMB Micro Brewery in Wolkenburg ranch in Cunha, SP / Brazil

Thomas and Heike decided to increase with a DMB Dragon Macro Bier Micro Brewery, which started operating in May of this year.

N

Wolkenburg ranch and beer

(Between the clouds)

owadays two beers are produced: a weissbier (from German language, white beer), wheat beer, and a dunkel (from German language, dark beer). It will be launched a Fit soon. Wolkenburg Micro Brewery describes each of them as following: 

With 4,8% alcoholic tenor.
Wheat beer, presents a fruity flavor, good carbonation, pleasant swing between malt and hop, banana-like accentuated freshness. Darkish, honey colored, with high formation and lasting foam. The flavor gets into the mouth and you feel like drinking more!

Wolkenburg Dunkel
With 5,3% alcoholic tenor. Munich dark beer perfect, intense and definite flavors into the mouth, with nice persistence, good presence of toasted malt and well balanced bitterness. Coffee colored, creamy and lasting foam. 

Wolkenburg Fit

With 3,8% alcoholic tenor.
Light, balanced Beer, characterized by the low rate of carbohydrates (low carb). Rich in Vitam B, Ca and Mg, it has positive influence on the immunological, digestive and cardiovascular systems. Darkish, copper colored, creamy and lasting foam.

The Bier Club had the chance to try Wolkenburg Weiss, and do really believe it:

The beer is all that! Leaven in high fermentation, ale type, with final fermentation in the bottle, there is a reduction of malt and hop notes, characteristic from the low fermentation of lager, and a significant increase of the fruity and almond tastes, making the tasting an experience to be kept in the memory. The foam is thick and consistent, round, preparing the taste for the liquid, as it is demanded from a beer with personality.

Click in the picture to amplify

Next Bier Club Blog Editions

1. Training through Beer Evaluation and Judgment Planned Instruction. With Exam and Certificate.

 
2. Training through Beer Production Planned Instruction. With Exam and Certificate. 

You can become a beer evaluator and connoisseur. Do not miss it! 

Click in the picture to amplify

Thursday, December 4^th, 2008

Great news to the Micro Brewers.

DMB Dragon Macro Bier Hobby 50

Barley, hop, Dragon Bier: its beer…

We are in contact with Dragon Macro Bier’s personnel for more detils about this little wonder, what we can say is that it is possible to produce 50 liters a preparation. Complete news soon…

FeDupre said...

I got very happy with the news. How much will this beer wonder be? 

Hug

Felipe

Cilene Saorin is Brazilian, brewer expert beer sommelière, with more than fourteen years of professional experience. She leads the Brazilian Association of Beer and Malt Professionals and she is also a member of the international committee of Institute of Brewing & Distilling in England.

www.cilenesaorin.com 

elcome to our Blog

Cilene Saorin is Brazilian and lives in São Paulo. Graduated in Food Engineering and specialized in Marketing, she is also brewer expert graduated by Universidad Politécnica de Madrid – Beer and Malt Superior School.

Having more than fifteen years of professional experience, she worked in the beer production area, supplier development for breweries, product search and development, and as an expert in beer tasting for some of the biggest brewer companies of the world. She worked for Brahma, Petrópolis, Antarctica and AmBev in Brazil, and FlavorActiV in England, Leader Company in the beer sensorial quality management area.

Nowadays she works in consulting as a brewer expert for the industrial sphere (product and market development, sensorial management and articles for technical magazines) and as beer sommelier for the gastronomic sphere (tasting and harmonization of different styles of beer events, service management based on sophistication campaign of beer consumption and articles for gastronomy magazines).

She has been teaching “Sensorial Management in the Brewery Industry” subject in Universidad Politécnica de Madrid – Beer and Malt Superior School since 2002. She also takes part in the counsel and academican group of Universidade Anhembi Morumbi in São Paulo for the Tecnology Course in Beverages. And she also takes part of the beer professional taster juror group of the World Beer Cup events in the United States and the European Beer Star in Germany.

She has been completing the Beer and Malt Professional Brazilian Association’s team since 1999, where she is the president currently. She is also a member of the international committee of Institute of Brewing & Distilling in England.

See also :

Cilene Saorin www.cilenesaorin.com

Beer Life Magazine www.beerlife.com.br

Menu Magazine

Edition #107 on – Beer Editorial Section

Professional Kitchen Magazine

Edition #105, #107

www.cozinhaprofissional.com.br

Monday, November 24^th, 2008

Using High Technology

In search of new technologies, the Dragon Macro Bier personnel visited the Brazil Automation ISA 2008 Fair, which happened on the last November 19^th in the white pavillion of Expo Center in São Paulo. This visit allowed the contact with the most modern automation technology that exists in Latin America, enabling for Dragon Bier to renew its equipments constantly, remembering that the only micro brewery totally automated of the country is the result of many searches and constant contacts with technology and search development companies. (Photo) Adriano Mendonça, Professor Pedro Mikahil, Luiz Lopes and Professor Tavares.

Tuesday, November 18^th, 2008

Bier Club and you

Who is the one who accompanies the Humanity since the Agriculture and Civilization’s beginning, being perhaps their cause?

( ) a. the bread ( ) b. the samba’s story ( ) c. the beer

If you have answered the beer, you have gotten it right. Fermented cereals represented a fact of nutrition and pleasure since the neolithic period. And also Sociability. If you agree with my admiration for beer, this bottled sunbeam, on how evaluating, appreciating and producing, so you, some more millions of trip and glass companions and I are invited to navegate in the Bier Club 1. The Beer and Micro Breweries Blog.

Here, you might change from a modest, even sincere appreciator, to an expert, a conaisseur, a specialist connoisseur of ths fabulous liquid. You might know the magical secrets of barley grains transformation into malt, malt into brewer must and must into young and matured beer, never revealed in a blog before.

The land miracle. The fermentation or anaerobic breathing enchantment. 

You can know why in the past just priests and priestesses were given the gift to produce beer. And you can also know how the medieval druids and monks became brewer experts, taking possession of these secrets, and end up being like genius closed in bottles with their formulas. For our pleasure.

But remember: every time you are reading this blog, have an iced beer close to your hand.

Brewery Regards 
Adonay Anthony Evans
Agronomy Engineer

Colorado Beer now in bottles too

The Colorado Brewery of Ribeirão Preto-SP had already been producing beer in barrels since the distant 1995. But its appreciation was restricted to the city inhabitants and visitors and to few favoured people in pubs of São Paulo – Capital.

Now with the bottling, you can find:

Sanches of Dragon Bier visits Japonés of Colorado

Cauim, a Pilsen with 4,5% alcoholic tenor, with water from Guarany aquifer, imported malt and hop and cassava. Its name Cauim comes from Tupi and it refers to an ancient cereal and cassava fermented beverage, manufactured by the Brazilian Indians; Demoiselle, with the name of one of Santos Dumont’s airplane, the Colorado produces a dark beer Porter, with Mogiana’s coffee, which is toasted and ground, soaked and added to the brewer must; Indica, an Indian Pale Ale, produced unpublishedly by the block of raw brown sugar addition ( the Indian beers were produced in XIX century mainly for the Britain Colonial Army in India, once the high fermentation ale beers sent did not stand the ship voyage, changing themselves; the addition of hup elevated doses guaranteed their conservation and conferred elevated bitterness; The Indian Ale is a dark beer, and the Indian Pale Ale, a white beer.) received one of he greatest judges in beer quality, Mr. Michael Jackson, the drinker, not the singer, 3 stars in his Beer Pocket Guide), indicated to spicy dishes and seafood; Appia, a light wheat and European and African bee honey beer, slightly sweet and cooling indicated to the summer. Marcelo, the owner, Rodrigo his loyal companion, and “Japones”, besides the brewer expert Carlos Hauser, are the responsible ones to let your thirstiness, from now on, served by the way it deserves.

For details, click in the picture 

Planet Beer iniciates its Green Micro Brewery 

Last June, the Planet Beer Micro Brewery, iniciated its Green Micro Brewery, produced by DMB Dragon Macro Bier with the cooking of 1000 liters.
The Micro Brewery is the most modern and equipped one ever produced in Brazil and one of the most advanced in the world. With the atmospheric pollution reduction by th unwanted sulfuric compounds extracted during the cooking, by the means of flash operation through stripping (forced exhaustion of the gases evaporation by negative pression), and reutilization of the most part of energy used in the must cooking.

The Green Planet Micro Brewey is what we can say, an envirionmental solution. The Micro Brewery is totally automated. Through the exclusive Mec Command Sytem, a computerized system that accomplishes all the mashing operations (enzymatic activity, malt starch changing into fermentable sugars, foam producer compound activity), filtring and must cooking, pre cooling, cooling, aeration and yeast leaven inoculation. All the operations are recorded for each beer type and recipe, going on the volume, time and each stage temperature control; the speed of mashing agitator, filtring root harvester, transfer, opening and closing of the pneumatic valve pumps, and the whole CIP (cleaning in place) system which cleans automalically all the equipment with sodium hydroxide solution under 80º C and cleans it with peracetic acid solution. The whole process is registered in diagrams and charts and it can be accessed locally or later on line of any place over the planet. The system is prepared to register and repeat indefinitely until the Last Judgment Day, with great rigidity and standard to “Golden Recipe”, that parcel of quality considered exceptional. Eduardo, Celso and Edmilson are the Planet Beer owners. Ozéias the brewer. 


For details, click in the picture

Mark up in Micro Breweries can reach 900%

Micro Breweries that commercialize their production directly in cups can have an equal or superior mark up of 900%. In just 4 month operation some breweries produced by DMB Dragon Macro Bier of Pompéia – SP, recover the total of the equipment investments, commercializing its draft beer directly in cups.

The barriled or bottled draft beer mark up can be smaller, but even so they allow a fast return on investment. Naturally, he commercialization process is essential. According to the Agronomy Engineer Adonay Anthony Evans, of DMB Dragon Macro Bier, half of the volume of a beer cup is quality, and the other half is marketing. DMB Dragon Macro Bier, besides indicating brewer experts respected on the orientation to their clients, is developing marketing studies to support their Micro Breweries’ owners clients.
For details, click in the picture

Curitiba has a new beer

Who knows Samuel from Jointbill of Curitiba-PR, existing company since 1994, knows that when he decides to do something, he does it very well. After traveling around the

NEW!

whole world looking for technology, he decided for a  DMB Dragon Macro Bier Hobby Profissional with copper revetment and cooking of 100 liters. It might start producing still in November, in experimental way special beers, and to offer courses to whom is inside or outside Curitiba region, and has interest in learning and improving their kwolegde about beer production.

For details, click in the picture

Monthly Brewer Expert

The one who looks at Matthias Reinold, soon imagines that is in front of a brewer expert. The impression is right. He was born and graduated in Dorttmund in Germany, and came to Brazil to work in Brahma Company, where he was interviwed by the legendary Brewer Expert Hélio Sassen, Brewer School founder of SENAI in Vassouras – RJ. Today he works in consulting to micro breweries, since its formation to the creation or design of new beers. He has published books and an excellent website about brewer technology, where you can find even a glossary with brewer technical term translation in Portuguese, German and English. Matthias Reinold is Mr. November 2008 Brewer Expert of Bier Club.

For details, click in the picture

The Best Beers of the World?

The competition “Star Beers of Europe 2008” had the participation of 35 countries, having for the first time 5 continents represented. The greasted participation was of beers from Germany, 57%. Sixty-five international beer judges tasted 688 beers. Basically a European event, the competition watched the raise of partipating countries of other regions, such as North America, Peru, Brazil, Chile, Thailand and Namibia once again. Brazil conquered two gold stars and 2 bronze stars with Sudbrackde Blumenau Brewery of SC, being the first awarded by its EisenbahnWeizenbock and by Eisenbahn Dunke a beer of Schwarzbier type with bronze medal in each one, Baden Baden Stout Beer with Gold Medal in Dry Stout category, and Colorado Demoiselle Beer with Gold Medal in Porter categry (see the characteristics above in the block Colorado Brewery now in bottles too).

COUNTRY	GOLD	SILVER	BRONZE	TOTAL
Germany	21	23	17	61
USA	6	11	10	27
Belgium	3	2	1	6
Czech Republic	2	2	2	6
United Kingdon	1	1	2	4
Brazil	2		2	4
Austria	2		1	3
Denmark	2			2
Chile		1		1
Holanda			1	1
France			1	1
Switzerland			1	1
Italy	1			1
Poland		1		1
Russia	1			1
Namibia	1			1

For details, click in the picture 

Approved the sale of Budweiser to Imbev

Anheuser-Busch’s council producer of the traditional Budweiser approved on November 14^th the  incorporation to IMBEV, according to signed agreement on September 29^th. The share value turns out to be of 70 dollars. August Busch IV, president and CEO of the company declared that it was a difficult decision for the board of shareholders, but at last the favorable conditions to the future of shareholders, distributors and employees prevailed. Anheuser-Busch has 48,5 of the American market of beers.

For details, click in the picture

Most recent mailings Beginning

Subscribe to: Mailings (Atom)