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John I. Haas Inc., Washington DC, producer of advanced hop products (isopellets, isomerized kettle extract – IKE – Isohop, Redihop, Tetrahop Gold, Hexahop Gold, Aroma Hop OE, hop oil products, the newer Hexahop 95, PHA, & PHA Topnotes), in addition to more conventional pellets & extracts.. Contact Gerardo Salazar at gh.salazar@johnIhaas.com, Cell Br +55-19-9774-8871 or global +703-623-9864.
November 4, 2006: We celebrated Master Brewer’s Day with an outing at Hostal Rancho La Quinta in San Joaquín, near Valencia. We had four technical presentations:” Ecoeficieny in the Food Industry” by August Isern of Cervecería Polar; “Total filtration concepts in Breweries” – Economical advantages in the right combination of separator, cross flow filtration and cold sterile filtration, by Eric Borremans of Alfa Laval; “Constructing a Flexible Brewery” – Management of processes through autoimmunization, by John Parraga of Rockwell Automation; and “The Importance of Vetiver in the Sustainable development of Agua Minalba”, by Davorin Hruskovec of Pepsi Cola Venezuela. In addition to a strong contingent from the four Polar breweries, we were joined by A. Hernández, W. Hernández and Jorge Aguirre of Cervecería Regional and Oswaldo Baez of Cervecería Brahma, plus several of our veteran brewers, wives and children. The event was made possible by the collaboration of dozens of people and companies, starting with the logistics help from Polar S.J., beers offered by Regional, Brahma and Polar, ice cream from Efe, and the very special offerings of our cosponsors: John I. Haas Inc. and Rockwell Automation. October 29th, 2005: Brewer’s Day was commemorated at the Hotel Selva Negra in Colonia Tovar, a very picturesque town that is a two-hours drive northwest of Caracas, founded by Germans in 1840 and the site of the first real brewery in Venezuela. The day started off on a beautifully sun bathed morning with a buffet style breakfast. The technical program got underway with a paper presented by Olau Nielsen (Scandi Brew, Alfa Laval Copenhagen A/S) on The Control of Yeast Propagation – The Optimization of Oxygen Supply and Minimization of Stress, followed by a very interesting period of questions from the audience. The second paper, in English, was on the subject of Brewing Raw Materials and their Impact on Health, presented by Dr. Martin Beckmann of Weissheimer Malz, Germany. The abundant data leads one to the conclusion that BEER IS GOOD FOR YOU, taken in moderate amounts. After a short break to improve our health with a couple of beers, we moved on to an exceptionally interesting presentation by Dr. Carsten Zufall of Polar Breweries, on The Aging of Light-Stabilized Beers, the result of 4.000 man-hours of training and many more man-hours of tasting for the exclusive detection of aged flavors, resumed in two graphs showing the intensity of different aged flavors vs. time (with and without the presence of light), both for a conventional and a light-stabilized beer. Before moving on to the visit of the micro-brewery, Angel Albornoz gave a short talk on its history, together with a brief description of the installation. At the conclusion of the talk, we were received by a downpouring cold rainfall which would accompany us the rest of the day; luckily, the ladies were able to complete their two-hour guided tour of the vicinity before the rain began. Being hardy souls, the brewers and company took the rain in stride and did not let it spoil their day. The tour of the Cervecería Tovar, guided by Angel Albornoz, was accompanied by a tasting of their beers. This was followed by lunch at the hotel were we had the occasion to try just about all the beers brewed in Venezuela, including the draft versions. The more moderate imbibers were able to pass the afternoon without repeating a beer type, while others decided to retry each beer before deciding which one they would stick with the rest of the evening. A rollicking good time was had with an exhibition of leder-hose type dancing accompanied by audience participation. This event would not have been possible without the contributions of the following three co-sponsors: Simoparma Andina, a service company in equipment for foods and beverages, offering diagnostics, sales, training, consulting and after-sales integral services to our clients in the Andean and Caribbean Regions. angel.lupi@simoparma.com.ve Vetter Maschinenfabrik GmbH & Co. KG, Kassel, Germany, manufacturers of dryers of yeast and spent grains, including an innovative installation for the mixing and drying of yeast and spent grains together, as well as transportation systems for these by-products. r.ritter@vetter-gmbh.de ó info@vetter-gmbh.de John I. Haas Inc., Washington DC, producer of advanced hop products (isopellets, isomerized kettle extract – IKE – Isohop, Redihop, Tetrahop Gold, Hexahop Gold, Aroma Hop OE and hop oil products), in addition to more conventional pellets & extracts.. Contact Gerardo Salazar at gh.salazar@johnIhaas.com
June 20th, 2005 Hotel Guaparo Inn, Valencia, Edo. Carabobo, 5:00 pm This meeting was on the occasion of a technical presentation by Mr. Thomas Weigand of Filtrox on the recuperation of beer from yeast with CMF, stabilizaction of beer with PVPP and advances in kieselgur filtration. There had been a technical meeting of Polar brewers at the San Joaquín plant, so the talk was given to a large aiudience of brewers from Barcelona, Maracaibo, Caracas, the hosts from San Joaquín and their colleagues from the Cervecería Regional del Centro in Cagua, in addition to some suppliers. After the Q & A period, the brewers conversed with Mr. Weigand to talk about the installations in their plants and possible opportunities of improving them. This was followed by appetizers and beer supplied by the two nearby breweries of Regional in Cagua and Polar in San Joaquín. January 20th, 2005: Tarzilandia Restaurant, Altamira, 7:00 pm. This was the official assembly of members charged with electing the board of directors that would guide the destinies of the district during the following two years. The 14 active members present were reinforced by another 20 active members who couldn’t assist but who sent in their power of representation. The outgoing board of directors presented their report of activities and financial balance of the past few years, following which the candidates for the new board of directors were introduced and they presented their programs for the next two years. This was followed by the actual voting process, scrutinized by the electoral committee composed of Armando Dreyer and Erik Sturm. Michael Bruns was elected by a large majority, and, after a few words to the assembled guests, proceeded to present the rest of the board, Vice-Presidente:Armando Dreyer, Technical Chair: Joaquin Tresselt, Membership Chair: José Magro, Treasurer: Juan Andrés Lazo and Secretary: Norberto Monagas. The total assistance to the event was 48. October 30th, 2004: This Brewer’s day was celebrated at a farm in San Joaquin, Edo. Carabobo, converted to a resting place for city folk. There were a total of 80 persons, including brewers (and their families) from the Tovar, Regional, Brahma and Polar breweries, together with friends from related industries. We also had the pleasure of renewing acquaintances with retired brewmasters E. Chaim, M. Forch, A. Freites, E. Sturm and R. Young. Prior to the buffet lunch we had two technical presentations served as appetizers: one was an exceptionally interesting description of the Steinecker Stromboli percolator system for boiling wort, presented by Karl Stamm; the other was given by our colleague Norberto Monagas, a description of a novel method of dispensing beer at sport stadiums with the apparatus designed by Rocket Industries. During these talks, the ladies visited the antique house, colonial style, of Alejo Zuloaga, which is now run by the Fundación Polar for community projects. The ladies, friends and brewers enjoyed the whole program in the knowledge that their children were being entertained by young people specializing in childrens activities, playing games, riding ponies or splashing in the pool. Besides snacks, hot dogs and ice cream, there was still room for a steak barbecue with all the fixings. All this thanks to the collaboration of the cosponsors of the event: KRONES, ECOLAB, GTME, ROCKWELL and SIEMENS. The breweries contributed abundant beer that was savored by all, intent on finding out just how different beers can be so good yet so different.     |
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