1. Sustainability: Eking out Capacity. Friday April 24, 2009 Craft-brewers conference Boston, MA, USA.

2. 2 Green or Sustainability, relevant ? 74 % of Americans think global warming is serious. Consumers say green is important in making key decisions: Products they purchase, (79%) Where they shop, (74%) Where they invest their money, (72%) Would do more for the environment if they only knew how (49%) More than 70 % of Americans are willing to pay more for organic food. (market research)

3. 3 Creativity & Flexibility, relevant ? craft brewing => public has a desire for interesting, unique tasteful beers. craft brewing industry in the US => refreshing, less limited by rules more driven by an organic desire for new “interpretations” of interesting flavors & styles. “extreme” brewing => exploring the boundaries of brewing and beverages, continuing an old “belgian” tradition of innovation. Interesting beers Ability to brew with new ingredients, new techniques => flexibility to be creative. Titel 1.1.1

4. 4 Design => intelligent combination : available technology, geographic smart choice, acknowledge your brewing reality, match your desire and innovative ambitions, Sustainability, Flexibility & Creativity => not mutually exclusive. Intelligent design will result in interesting beers, brewed with new technologies while socially & environmentally respectful and economically feasible.

5. 5 New Brewery model => reality ?

6. 6 New Brewery model => reality for US craft brewers ? = > European brewery of 850.000 sales beer. Product mix => review the complexity of brewing. (wort streams, limited amount of beers, SKU’s) Automation & Education => what is the skill and knowledge level of the staff, what are the tools for the staff => the automation level. (overall process automation, level of operator intervention) Brewing technology => how is the brewery being run ? High Gravity Brewing, Weak wort recovery, Centrifuge technology, Fob tanks & Flash pasteurization draft beer,

7. 7 Technology => what is right for my brewery ? Subjective elements => elements of how you brew that are crucial to the taste and flavor, that are more important then their technical relevance. => yeast strains, spices, whole hops versus pallets, how you dry-hop, aging in wood, …. Ambition to improve, to make you brewery more efficient, willingness to look at new things, to make a mistake. => boiling time, pitch rates, water sources, filtration technologies, … Courage to manage a healthy tension between the art and science of brewing, the duet between the cook and the chemist.

8. 8 What can we do to towards capacity ? (optimize brewing capacity) Brewing bottle necks, where can we save time in the brewing process, CIP procedures, loss & recovered CIP plant Heating & cooling rates: mashing, fermentation ? Quality control checks => release product ! Brewing innovation, where can new technology improve brewing process, Raw materials: malt & barley types, Equipment: i.e. filtration & clarification technology, Equipment: i.e. wet conditioned milling Equipment: i.e. in line carbonation High Gravity Brewing, increase brewing capacity with HG brewing, Co-Brewing, use an other’s brewers facility.

9. 9 Brewing bottlenecks Milling technology => wet conditioned milling, Increased lauter bed loading => 250 kg/m2 (12 brews) vs. 180 kg/m2 (12 brews for dry milling. (existing lauter tun => increase brews/day !) Quality improvements : transfer without oxygen pick-up. New construction: reduction in building cost : explosion proof conditions (referred to in Europe by the ATEX rules). Mill => treated as a “ vessel “ for CIP purpose,. Boiling => reduced boiling times, Reduced evaporation rates => 8 % to 3-4 % Quality improvements : TBA parameters, foam stability (soluble protein). Sustainability => reduced energy consumption. CIP => availability of equipment (tanks, piping, filter) => can you get all your equipment clean when it comes available ? In-line carbonation => BBT’s occupancy time.

10. 10 Brewing innovation: wet conditioned milling of malt

11. 11 Brewing innovation : shorter boil time with energy recovery. (reduction of kWh/ boil => time & technology).

12. 12 High Gravity Brewing Brewing at a higher gravity then sales gravity, correcting ( with de-aerated water) to sales gravity post or pre-filter. Opportunities: Increase in brewing capacity, Fermentation capacity, smaller tank volume, Filtration capacity, smaller hourly filtration rate needed, Increase in sustainable performance; water use & energy consumption ; i.e. requirement for 100 hl sales beer : 12,5 Pl => 106 hl CW (x 8.36 kWh/hl) => 886.16 kWh 15 Pl => 102 hl filtered beer => 83 hl beer + 19 hl water => 90 hl CW (x 8.36 kWh/hl) => 752 kWh savings of 19 % in energy per brew. Challenges: Taste profile => i.e. dry-hopping, even hop profile. Production de-aerated water.

13. 13 Co-Brewing Brewing & packaging your beer at a facility-brewery other then your own, co-brewing your beer with an other brewer. (difference contract brewing => pay a fee/bbl for somebody else to brew & package your beer). Opportunities: Utilization of available capacity at an other brewer’s facility, Opportunity to learn from other brewer, Opportunity to produce closer to your market, Challenges: Creating a mutual working agreement : practically, legally, … Use of different brewing techniques, i.e. yeast strains, malt, … Managing the brewing of competing brands, Staying involved – exchanging ideas.

14. 14 Final thoughts Sustainable => the most sustainable thing to do is to brew more beer with the facility you have => profitability is better. Creative => more then making great beers, consider how you make your beers. Cooperative => look at some other breweries. Innovative => critical for the industry, critical for your brewery, important to try some of the new technologies.

15. contactinformatie Contact information USA Floris Delée [ a ]325 Cherry Street, unit 208, 80521 Fort Collins, Colorado, USA [ p ]+1 (970) 224 2374 [ m ]+1 (970) 215 0061 [ f ]+1 (970) 224 2358 [ e ]info@kathinka-assoc.com [ w ]www.kathinka.be Contact information Belgium Robert Delée [ a ]Van Luppenstraat 10, 2018 Antwerpen, België [ t ]+32(0)473 581 950 [ m ]+32(0)477 96 37 71 [ f ]+32(0)3 230 31 08 [ e ]info@kathinka-assoc.com [ w ]www.kathinka.be