1. By Johnson Ng Jimmy Ng Hassan Alshaikh Greyson Ramnath

2.  Everyone drinks beer  High revenue  Long history behind beer  Safer than water  Always in Demand  Most Drank Alcoholic beverage in the world

3.  Final Products  Lager  Leicht (Light)  Raw Materials  Malt  Water  Yeast  Hops  Glass bottle and caps

4.  Plants (factory)  Frankfurt  Hamburg  Distribution Centers  Wolfsburg  Nuremberg  Newark, New Jersey (USA)

5.  Vendors  Hanover  Water  Leipzig  Yeast  Bremen  Hops  Dortmund  Malt  Brunswick  Bottle and Caps

6.  Customers  Berlin  Stuttgart  Munich  New York City, New York (USA)

7. SourceDestinationSourceDestination Vendor 1Plant 1 DC 1 Vendor 2Plant 1 DC 2 Vendor 3Plant 1Plant 2DC 1 Vendor 4Plant 1Plant 2DC 2 Vendor 5Plant 1Plant 2DC 3 Vendor 1Plant 2DC 1Customer 1 Vendor 2Plant 2DC 1Customer 2 Vendor 3Plant 2DC 1Customer 3 Vendor 4Plant 2DC 2Customer 1 Vendor 5Plant 2DC 2Customer 2 DC 2Customer 3DC 3Customer 4 DC 1DC 2 DC 1

8. Newark, NJ

9. Hamburg, Germany

10.  Higher calories  Strong Hint of Hops  Darker amber  Higher content of alcohol

11.  Build of Material (BOM) of Lager Beer  Water (24 KL)  Malt (500 KG)  Hops (50 KG)  Yeast (50 KG)  Bottle & cap

12.  Routing of Lager beer  Sanitize brew kettle  Fill kettle with 24 KL of water and bring boil  Add 500 KG of Malt and boil for 60 minutes  Add 25KG of hops and simmer for 30 minutes  Remove hops  Bring to room temperature and add 25 KG of yeast  Let mash ferment for 1 week  Add 25 KG hops and 25 KG of yeast

13.  Let mash continue to ferment for 1 week  Cold filter mash  Bottle

14.  Lower Calories  Refreshing  Less taste  Lower alcohol  Lighter amber

15.  Build of Material (BOM) of Light Beer  Water (24 KL)  Malt (300 KG)  Hops (15 KG)  Yeast (50 KG)  Bottle & cap

16.  Routing of Light beer  Sanitize Brew Kettle  Fill kettle with 24 KL of water and bring boil  Add 300 KG of malt and boil for 60 minutes  Add 15 KG of hops and simmer for 15 minutes  Remove hops  Bring to room temperature and add 25 KG of yeast  Let mash ferment for 1 week  Add 25 KG of yeast

17.  Let mash continue to ferment for 1 week  Cold filter mash  Bottle

18.  Sterilization Center  Mash Tun Work Center  Sparge Water Preparation Center  Boiler Tank Center  Cooling Tank (Chiller) Center  Fermentation Tank Center  Storage Room  Packaging (Bottling) Center  Shipping and Receiving Center  Distribution Center