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March/April 2017 | THE NEW BREWER 181BrewersAssociation.org

SIERRA NEVADA DONATES $2 MILLION TO UC DAVISSierra Nevada Brewing Co. founder Ken

Grossman and his wife, Katie Gonser, present-

ed UC Davis with a $2 million gift in January to

support the campus’s renowned brewing science

program.

The gift establishes an endowment to provide

ongoing funding for a full-time staff brewing posi-

tion, focused on excellence in hands-on brewing

education in the UC Davis Department of Food

Science and Technology.

The new Sierra Nevada Brewing Company

Endowed Brewer position will be dedicated to

mentoring and managing students and teach-

ing assistants, maintaining the campus brewery

and its equipment, and assisting in teaching

brewing classes.

“This endowed brewer position will allow us

to provide outstanding practical brewing experi-

ences for our students as we continue to align

hands-on training with the best theoretical educa-

tion,” said Charlie Bamforth, the Anheuser-Busch

Endowed Professor of Malting and Brewing

Sciences. “Students don’t get that combination

in most other brewing programs.”

“My family and I have supported the brewing

program at UC Davis for nearly two decades,”

said Grossman. “Charlie Bamforth is not only an

expert in brewing science, technology, and en-

gineering, but a frequent guest speaker at our

brewery and a close friend. The ideals that he and

the rest of the staff instill in the students are the

very same principles that have guided our suc-

cess in craft brewing for the past 36 years.”

The first Sierra Nevada Endowed Brewer will

be Joe Williams, who brings considerable hands-

on knowledge to the UC Davis brewing pro-

gram as a staff researcher. In addition to fulfilling

his teaching and brewery management duties,

Williams will be involved as a liaison to the brew-

ing industry for UC Davis and a host for visitors

to the campus brewery.

“Our students have learned from Ken the true

meaning of quality,” Bamforth said. “Everything

at Sierra Nevada speaks quality, from the brew-

ing itself to the company’s insistence on sustain-

able approaches to the process. It is marvelous

that they have demonstrated their commitment to

UC Davis, where our mantra is also about doing

things the right way.”

Teaching and research in brewing science has

been an integral component of the UC Davis

Department of Food Science and Technology

since 1958. The program provides students with

a solid grounding in chemistry, biochemistry,

microbiology, and other foundational sciences,

and offers opportunities to develop the core skills

needed for entry into the brewing profession or

related businesses. Visit extension.ucdavis.edu.

FALCONER FOUNDATION SCHOLARSHIPSIn collaboration with the Siebel Institute of

Technology, the Glen Hay Falconer Foundation is

offering two full-tuition brewing education schol-

arships in 2017. Both scholarships come with

generous travel and lodging stipends.

The first scholarship is to the World Brewing

Academy Concise Course in Brewing Technology

in Chicago in November 2017. The Concise

Course in Brewing Technology is a two-week in-

tensive program that covers every topic critical to

successful brewery operations. The program is de-

signed for brewers pursuing a wider knowledge of

professional brewing standards and techniques in

order to advance their brewing careers, as well as

individuals planning to enter the brewing industry.

The Concise Course scholarship includes a $1,000

Industry Supplier NewsA rundown of some of the new products and services available to brewpubs, microbreweries, and related trades. Information supplied by company releases.

Professor Charles Bamforth (far left) confers with Joe Williams during a brewery class at the Robert Mondavi Institute in December.

March/April 2017THE NEW BREWER |182 BrewersAssociation.org

INDUSTRY SUPPLIER NEWS

Head and AC Beverage developed a process to

perform beer transfers into the wine barrels for

aging and nitrogen preservation to keep a blanket

of N2 on the beer, protecting it from oxygen that

can permeate a wood barrel.

A Nitrogenator mixed gas system was installed

to provide a continuous supply of N2 gas, feeding

the wine barrels and dispense system require-

ments. Customized wine barrel extractors allow

beer to be pumped under low N2 pressure to a

heat exchanger that chills the beer to a desired

temperature. Once the product has been chilled,

it feeds to a CellarStream in-line Liquid/Gas

Contactor to infuse the desired gas content into

the beer. The CellarStream provides a custom-tai-

lored gas blend that complements the beer style.

A full range of flavor profiles, from a crisp carbon-

ated brew to a soft, velvety nitrogenated beer,

can be created. The finished product is integrated

into a typical draft beer dispense system using a

slow pour-style faucet with a restrictor disc that

strips the gas while being poured.

“The process is like watching a theatrical per-

formance in a glass as it creates a unique, cas-

cading effect resulting in a thick, creamy head that

looks as appealing as it tastes,” said Kleinrichert.

The head retention is achieved by the amount of

gas infusion that can only be accomplished using

a CellarStream and Nitrogenator, as they are the

heart and lungs of the Rack AeriAle system.

Dogfish Head and AC Beverage collaborated

on the concept, creation, and design of the cask

Rack AeriAle draft system. The construction and

sales of the structure will be solely conducted and

owned by AC Beverage.

CHOLACA ADDS BULK CONTAINERSIn response to exploding sales across the beer

segment, Cholaca is now available in custom-

ized bulk containers to ensure optimum trans-

fer, sanitation, and consistency. Cholaca, pure

100 percent cacao in liquid form, grew sales by

RACK AERIALE NITRO SYSTEM Dogfish Head Craft Brewery and AC Beverage,

a leading beer and draft system design and in-

stallation company in Annapolis, Md., introduced

Rack AeriAle, a groundbreaking, innovative bar-

rel-aging, nitrogen draft-dispensing system devel-

oped and designed for restaurants, bars, tasting

rooms, and breweries.

Rack AeriAle is a hybrid draft beer dispens-

ing system, utilizing technology from the original

beer dispensing systems, that allows for beer to

be poured from wood barrels. It incorporates ad-

vanced technology to extract barrel-aged beer that

is chilled and infused with nitrogen and CO2 gas.

“Aging beer in wine or whiskey barrels cre-

ates a soft, complex flavor profile that is best

enjoyed straight from the barrel,” said Charles

Kleinrichert, president of AC Beverage. Dogfish

stipend to help offset travel and lodging expenses.

The second scholarship is to the World Brewing

Academy International Diploma Course taking

place from August to November 2017 at Siebel’s

Chicago and Munich campuses. The International

Diploma course is a 12-week comprehensive

course intended for brewers seeking an in-depth

understanding of the technical aspects and practi-

cal application of brewing science and technology.

The International Diploma Course scholarship in-

cludes a stipend of up to $5,000.

Applicants must be from the states of

Washington, Oregon, Idaho, Montana, Wyoming,

Colorado, Utah, Nevada, California, Alaska, or

Hawaii. The Concise Course scholarship is open

to individuals planning to enter the brewing indus-

try and to brewers with no more than three years

of brewery work experience. The International

Diploma Course is open to aspiring and profes-

sional brewers.

Full applications must be received by April 20.

Complete details and scholarship applications

are available at siebelinstitute.com.

The Glen Hay Falconer Foundation is a

non-profit organization dedicated to providing

educational opportunities for professional and

aspiring craft brewers to further their knowledge

and expertise. The Falconer Foundation has

granted more than 30 scholarships since 2004.

Visit glenfalconerfoundation.org.



throughout Peru and Ecuador. Cholaca is pure,

100 percent cacao made from one of the planet’s

most nutrient-rich superfoods. For more, go to

cholaca.com/brewmasters-cacao-nibs-alternative.

WEYERMANN® PURCHASES THÜRINGER MALZ PLANTWeyermann® GmbH & Co. KG, the Bamberg-

based family business and world market leader in

specialty malts, expanded its production portfo-

lio with the purchase of the Thüringer Malz plant

in Clingen, Thuringia, Germany. The transfer of

ownership took effect on January 2.

Thüringer Malz, built in 1996, is located in the

center of one of the world’s prime brewing barley

cultivation regions. The facility is equipped with a

Lausmann-type continuous germination box. The

new acquisition will help Weyermann® Specialty

Malts meet the rapidly growing worldwide de-

mand for its terroir craft malts. Over the next

few years, Weyermann® Specialty Malts plans to

steadily expand the capacity of the Clingen plant.

Weyermann® is a world market leader in the

field of specialty malt. The international family

company is in its fourth generation, based in

Bamberg, which perfectly combines history and

future. Today Weyermann has 5,000 customers in

135 countries, 190 employees at three locations

in Bamberg, Hassfurt, and Leesau, and countless

sacks of malt that are sent to the world every year.

SUPER CAN LUBE KW CONVEYOR LUBRICANTNew Super Can Lube KW from Madison

Chemical is a dry conveyor lubricant ideal for all

types of food and beverage processing applica-

tions. Unlike silicone emulsion-based products, it

is completely waterless and does not require wa-

ter for dilution, so it reduces the risk of bacterial

growth while minimizing conveyor drag.

worries of organisms like salmonella, E.coli, and

botulism commonly found in cacao nibs.”

Cholaca is available in Unsweetened, Sweet,

and Original.

“Cholaca enables brewers to enhance their

beer with a rich and smooth chocolate taste by

actually adding chocolate into the beer rather

than trying to extract chocolate flavor from cacao

nibs or powders,” said Leibtag.

Boulder, Colo.-based Cholaca was founded

in 2012 by Ira Leibtag with one dream in mind:

to bring healthy, organic, and regeneratively

farmed liquid cacao to the world, while curating

sustainable economic partnerships with farmers

300 percent in the beer segment from 2015 to

2016, and already has commitments for more

than 3,000 gallons in 2017. The Boulder, Colo.-

based company began supplying its liquid cacao

to craft brewers in Colorado in 2015, then quickly

expanded to breweries across the country.

“Brewers tell us they love the intense chocolate

taste, the unparalleled quality, and the fact that as

a liquid cacao, it can be added to any stage of the

brewing process,” said Cholaca CEO Ira Leibtag.

“We created a proprietary method to emulsify

cacao in water—something that no other com-

pany has been able to do until now. Cholaca en-

ables brewers to safely use chocolate without the

visit booth1862



and guests a more informed, interactive experi-

ence with beer menus.”

Becoming FDA compliant takes time, but

BeerBoard has worked with retailers of all sizes

and created an estimation of how long it will take

to gain adoption based on number of locations.

When using their tool, bars and restaurants with

up to 20 locations can anticipate a timeline of ap-

proximately 29 days to achieve compliance, while

operators with 60 or more locations can expect a

minimum of 119 days to do so.

In addition to supporting companies in regards

to compliance, BeerBoard’s programs also aim

to make bars more efficient and save money on

waste. Features include:

• BeerBoard Display: enables operators to mer-

chandise their menus, events, and better mar-

ket craft beers, increasing sales 10 percent on

average.

• BeerBoard’s SmartBar Technology: tracks ev-

ery ounce of beer poured to better manage

inventory and cut losses, enabling seamless

operator control, even from mobile devices.

• BeerBoard clients receive insights and reports

from SmartBar to make more informed deci-

sions based on actual pour data and industry

trends.

• BeerBoard’s “Claim Your Brand” Platform: an

end-to-end, one-stop solution for breweries

to enter style information, descriptions, and

BEERBOARD COMPLIANCE TOOLSThe Food and Drug Administration’s May 2017

enforcement deadline for labeling of standard

menu items with calorie and other nutrition la-

beling is fast approaching. The looming FDA

requirements apply to any restaurant or similar

retail food establishment that is part of a chain

with 20 or more locations doing business under

the same name. This includes more than 20,000

bars, restaurants, and breweries that must now

provide calorie listings for every beer on tap or

face the prospect of fines.

To expedite compliance, BeerBoard offers an

easy solution to help operators meet the FDA re-

quirement on nutritional labeling. Following more

than a decade of field experience, the provider of

beer management and guest display systems has

created a centralized platform that obtains and

provides nutritional information from brewers to

update rotating beer menus in real-time across

multiple bar and restaurant locations.

“Chain restaurant and bar owners should rec-

ognize that the clock is ticking to meet the FDA

compliance mandate and quickly find a solution,”

said Mark Young, BeerBoard founder and CEO.

“BeerBoard uniquely improves both the back-

end operations and consumer engagement by

allowing business owners to not only meet the

FDA requirements, but also give beer enthusiasts

The completely waterless formulation keeps dry

areas dry, can be used in areas with or without floor

drains, and greatly reduces effluent emissions. It

provides excellent lubricity without the sticky or

gummy residue common with silicone emulsion lu-

bricants, and is easily cleaned with water.

Super Can Lube KW is acceptable for use in

food and beverage plants as an H1 lubricant with

incidental contact, and is well suited for use as

a protective anti-rust film, as a release agent on

gaskets or seals of tank enclosures, and as a lu-

bricant for machine parts and equipment in loca-

tions where there is exposure of the lubricated

part to food. It is an ideal lubricant for conveyors

where smooth transition of bottles, cans, contain-

ers, and other food and beverage processing ap-

plications is necessary.

Madison Chemical is a chemical formulator

that provides cleaning, sanitation, maintenance,

and surface preparation products for the pulp and

paper, metalworking, food processing, industrial

maintenance, transportation, wastewater

treatment, craft brewery, winery, and other

industries. Since 1947 it has served customers

worldwide from its Madison, Ind. headquarters and

through a nationwide network of direct technical

sales representatives. Visit madchem.com.



Brewing Company’s East Coast brewery in Mills

River, N.C. The system, with a capacity of 700

kilograms per hour (kg/hr), delivers food-grade

CO2 that meets the highest quality standards.

Located 15 miles south of Asheville, the Mills

River site is Sierra Nevada’s second location

utilizing a CO2 recovery system from Pentair

Haffmans. The first system was installed in 2005

at Sierra Nevada’s brewery in Chico, Calif.

Pentair Haffmans’ CO2 recovery systems re-

claim CO2 released during brewing fermentation

for storage and use by the brewery. This recov-

ery reduces greenhouse gas emissions and the

need to purchase bulk CO2 from outside suppli-

ers, which aligns perfectly with Sierra Nevada’s

award-winning sustainability program.

Pentair plc delivers industry-leading products,

services, and solutions for its customers’

diverse needs in water and other fluids, thermal

management, and equipment protection. Visit

pentair.com.

SCHÄFER CONTAINER SYSTEMS KEG APP SCHÄFER Container Systems launched its own

KEG App, giving users an initial impression of

the company’s KEG diversity as well as the op-

portunity to customize their brand presentation,

configure their own KEG, and even send an in-

quiry directly to sales at SCHÄFER Container

Systems. The app was presented for the first

time at the BrauBeviale in Nuremberg.

Using color, design, branding, and accessories,

breweries are now increasingly displaying their

brands on their reusable KEGs. With the new app,

SCHÄFER Container Systems digitally display the

potential of customized KEG design. Once volume

and diameter type have been selected, the next

step is to show the user the available KEG types

for their choice. For volumes of five to 50 liters—

or 1/6 to 1/2 barrel for the U.S. market—users

can choose from three types: SUDEX KEG, ECO

KEG, and PLUS KEG, which can then be adapted

both optically and technically to specific needs.

FDA-required data into unique brand profiles

that integrate seamlessly with digital, print, and

social media menus.

BeerBoard’s patented technology is used to

manage more than 50,000 tap lines in thousands

of bars and restaurants across the United States.

Buffalo Wild Wings has already implemented

BeerBoard technology to seamlessly manage

tap lines, incorporate local craft breweries in its

regional locations, and get ahead of the compliance

issue. Visit beerboard.com.

HANNA REVAMPS PH TESTERS Hanna Instruments recently redesigned its line of

pH and conductivity testers, offering a sleek new

look along with enhanced features. These advance-

ments allow for superior usability and reliable mea-

surements. Improvements were made to the pHep,

pHep+, DiST 1, DiST 2, DiST 3, and DiST 4 models.

“We wanted the new design of these testers

to make our customers’ lives easier. I think we

accomplished that and more,” said Justin Mecys,

general manager of Hanna USA.

Now with a more ergonomic profile and water-

proof design, the testers can stand up to use in

any environment. A larger LCD displays not only

pH but also temperature, low battery status, and

a stability indicator, so users can be assured that

their tester is working properly and measurements

are accurate. Automatic calibration makes calibra-

tion easier than ever, and automatic temperature

compensation complete with an exposed tempera-

ture probe provides faster readings.

Hanna Instruments, a global leader in pH and

scientific testing equipment, has been providing

accurate and affordable products and solutions to

people around the world for more than 30 years.

The new testers are available at hannainst.com/

testers or by calling 800-426-6287.

PENTAIR HAFFMANS CO2 RECOVERY SYSTEMPentair Haffmans recently supplied a new carbon

dioxide (CO2 ) recovery system for Sierra Nevada

visit booth4050



that enable drainage as well as cleaning of the

neutral cavity. To maximize operating life and

maintain process integrity, the valves need to

be routinely maintained. The video provides cus-

tomers with an in-depth walk-through of standard

maintenance procedures.

Based in Charlotte, N.C., SPX FLOW is a

global supplier of highly engineered solutions,

process equipment, and turn-key systems, along

with related aftermarket parts and services. Visit

spxflow.com.

ALFA LAVAL ROTARY JET HEADTraditional spray balls are static, meaning the ma-

jority of the tank cleaning energy comes from wa-

ter cascading down over the tank wall at low wall

shear stress. This method of cleaning requires

large amounts of time, water, and energy.

Because of the unique design of Alfa Laval

Rotary Jet Head, the first—out of eight—cleaning

cycles is hitting the tank wall at an evenly dense

cleaning pattern throughout the entire tank sur-

face. The distance between the footprint tracks is

relatively wide, but if the product is easy to clean

off, it requires little wall shear stress to be re-

moved. This means the pre-rinse cleaning of the

tank is done using only one cleaning cycle, saving

time, water, and energy.

One cleaning cycle typically takes one to three

minutes and after the product is effectively re-

moved from the tank wall, the jet will offset the

second cleaning cycle, thereby minimizing the

distances between the jets. More cleaning cycles

are needed for products that are harder to clean.

Alfa Laval is a leading global provider of

specialized products and engineering solutions

based on its key technologies of heat transfer,

separation, and fluid handling. Visit alfalaval.com.

IRON HEART CANNING ACQUIRES LAND OF THE SKYIron Heart Canning has acquired Land of the Sky

Mobile Canning of Asheville, N.C. Iron Heart

Canning continues to grow its reach, expanding

upon a company that operates in 13 states along

the East Coast and Midwest. This deal allows

Iron Heart to expand further into the Carolinas

and consolidate with its other recent acquisition,

Old Dominion Mobile Canning.

“We’re excited to add a great team in Land of

the Sky Mobile Canning to our portfolio so we

Founded in 1964, Douglas Machine Inc. is a

global leader in automated secondary packaging

solutions for paperboard, corrugated, and

shrink film. The company specializes in the

design and manufacture of cartoners, sleevers,

case/tray packers, shrink wrap systems, and

palletizers. Based in Alexandria, Minn., Douglas

is an employee-owned company that has installed

more than 7,000 machines in 30 countries. Visit

douglas-machine.com.

SPX FLOW VIDEOSPX FLOW, known for

its well-rounded, custom-

er-centric approach for

offering comprehensive

solutions to its partners,

released a new video

that provides a step-by-

step guide for the up-

keep and maintenance

of its APV DELTA SD4

Double Seal valves.

SPX FLOW, Inc.’s

APV SD4 Double Seal

valves are designed for

safe media separation

applications. Their superior hygienic characteris-

tics and long seal life make them ideal for use in

the food and beverage industries. The valves are

designed for shut-off, change-over, or tank bot-

tom valve applications with other configurations

available upon request.

Safe media separation is provided by the

valve’s design that contains two seat seals. The

excellent hygienic characteristics of the SD4 are

primarily due to its ball-shaped housing, crev-

ice-free sealing, and leakage discharge valves

The app offers countless color design possi-

bilities in the form of stripes, polyurethane foam

(PU), or top and bottom rings. A diverse range

of logos can also be applied to the KEG. The

next step covers engraving, fitting types, or oth-

er technical accessories, and the app shows the

specific branding possibilities available for the

chosen KEG type.

SCHÄFER Container Systems, an innovative

manufacturer of high-quality container systems

(KEGs) for beverages and of IBCs and special

stainless steel containers for liquids, solids, and

granulates, is part of the internationally successful

SCHÄFER WERKE. Visit schaefer-container-

systems.de.

VERSATILE TOP LOAD CASE PACKER Douglas TriVex® RLi top loader and sealer offers

the wine, beer, and spirits market versatility with

high-speed automation. This integrated solution

recently doubled a customer’s process speed

and can run seven bottle sizes, including common

sizes such as 200ml, 500ml, and 1.5L.

The bladder-controlled end effector and funnel

grid system provide product stability while an au-

tomated flap control system for re-shipper RSC

cases feeds the case into the loader at a speed

of 37 cases per minute.



owner of Old Dominion Mobile Canning, will now

head the Southern Division.

Iron Heart Canning also recently acquired

Ohio’s Buckeye Canning. The company will now

operate 16 canning lines, demonstrating a strong

foothold as the industry’s mobile packaging leader.

Visit ironheartcanning.com.

RUSSIAN RIVER CHOOSES ZIEMANN HOLVRIEKARussian River Brewing Company selected

ZIEMANN HOLVRIEKA GmbH to supply brew-

house and tank technology for its new brewery

in Windsor, Calif.

The brewhouse supplied by ZIEMANN

HOLVRIEKA for the project will have a capacity

of 88 hectoliters (75 bbl) per brew. Other equip-

ment includes a Colibri mash agitator, a Lotus

lauter tun, a Shark boiler, and a T-Rex milling unit.

Another noteworthy feature is a special hopping

system that will enable the brewery to produce a

wide spectrum of aroma profiles.

In addition to the brewhouse technology,

ZIEMANN HOLVRIEKA will be delivering 17 cy-

lindro-conical fermentation and storage tanks and

six pressure tanks for the cold block, which is be-

ing built at the same time.

Since 1852, ZIEMANN HOLVRIEKA has been

providing innovative and tailor-made solutions for

craft breweries as well as large-scale breweries,

coverage in North Carolina as well as a greater

capacity for the booming region.

Land of the Sky Mobile Canning’s operations

team will continue to support North and South

Carolina. Michael Horn, president of Southeast

Operations for Iron Heart Canning and former

can continue building upon our winning solution

for customers,” said Joe Marston, president of

Iron Heart Canning. With this acquisition, Iron

Heart will immediately bring assets to Raleigh,

N.C. to open a new branch of the business.

This new branch will provide a broader depth of

Russian River Brewing Company selected ZIEMANN HOLVRIEKA GmbH to supply brewhouse and tank technology for its new brewery in Windsor, Calif.

visit booth1459



COOPERSTOWN INTRODUCES GRAN CANThe Cooperstown Brewing Company introduced

the 64-ounce GRAN Can by Kleemann into the

market. One-way GRAN Cans allow freshly

poured draft beer to stay cooler longer than tradi-

tional glass growlers.

The GRAN Can’s BPA-free construction and fully

sealed spout prioritize safety and functionality, mak-

ing traveling with the GRAN Can both convenient

and enjoyable. The custom-designed GRAN Can is

available at the brewery and makes for an excellent

souvenir to remember a trip to Cooperstown.

For more information, visit cooperstownbrewing.

com or stoutbev.com.

BOB NAKASONE JOINS FIRST BEVERAGE VENTURES First Beverage Ventures, the private equity

arm of First Beverage Group, announced that

Bob Nakasone has joined the firm as a manag-

ing director.

Nakasone joins First Beverage Group from

KeVita, where he helped accelerate the company’s

already steep growth trajectory, culminating in the

successful sale of the company to PepsiCo at a sig-

nificant premium to revenue and with over $100 mil-

lion in retail sales. As senior vice president of sales

at KeVita, he led the team responsible for gaining

distribution in the nation’s largest conventional re-

tailers while maintaining thought leadership with the

brand’s early adopters in the natural channel.

“Bob embodies a real passion for our indus-

try and a thoughtful commitment to the growth of

emerging brands, together with a deep and profes-

sional set of operational skills,” said Bill Anderson,

founder and CEO of First Beverage Group. “I

know that he will create real value across many

areas for our portfolio companies and bring them

a high level of industry intelligence and experience

from his nearly 20 years in the industry.”

ZIEMANN HOLVRIEKA NESSIE At the Craft Brewers Conference April 10-13,

ZIEMANN HOLVRIEKA will present its new mash

filtration system NESSIE at booth 535. With this

novel filtration process, customers benefit from

shortened process times and the processing of var-

ious starch sources, independent of the batch size.

With innovative technology, NESSIE by

ZIEMANN®, ZIEMANN HOLVRIEKA is revolu-

tionizing all conventional brewhouse processes.

By means of four rotary disk filters, connected

in a series, the advanced mash filtration pro-

cess combines the following process steps:

“Mobility was the number one criteria for us,

since this was the first event we held offsite,”

said Alex Espinosa, office and web-store manag-

er at Cigar City. “HighJump Engage held up from

a speed perspective, which was much appreciat-

ed in this high volume environment. All transac-

tions and screens reacted great.”

By utilizing HighJump Engage MPOS, Cigar

City was able to process 700 transactions in a

four-hour time span or nearly three transactions

per minute. Processing payments faster allowed

them to sell out of all the merchandise they

brought for the event.

For more information, go to highjump.com.

from malt intake to the bright beer tank cellar. The

company is based in Ludwigsburg, Germany. Visit

ziemann-holvrieka.com.

CIGAR CITY USES HIGHJUMP ENGAGE MPOSCigar City Brewing (CCB) has typically utilized

cash drawers and scanners during its popular

Hunahpu’s Day beer release in the brewery tast-

ing room. Holding the 2016 event in a park drove

the CCB team to roll out two new tools: a ded-

icated mobile internet provider and HighJump

Engage MPOS. With planning and collaboration

between CCB and HighJump teams, the event

came off without a hitch.



fraction, producing two simultaneous co-prod-

ucts: LupuLN2™ and Debittered Leaf. Each Cryo

Hops product is designed with breweries in mind

to maximize hop flavor and aroma, process effi-

ciency, and cost savings.

Cryo Hops utilizes industry-leading, cryogenic

hop-processing technology to produce two inno-

vative hop products. Whole-leaf hop cones are

placed in a nitrogen-atmosphere chamber and

exposed to extremely low temperatures, freezing

the coveted lupulin glands and allowing for clean

separation from the leaf/bract fraction.

LupuLN2LupuLN2 hop powder is the purified lupulin of whole-

leaf hop cones containing concentrated resins and

aromatic oils. It is intentionally designed to provide

intense hop flavor and aroma, enabling brewers to

dose large quantities of hops without introducing

astringent flavors or vegetative cone material.

Benefits include:

• Controlled, nitrogen-rich production

environment

• Limited opportunity for oxidization

• Solvent-, heat-, and pressure-free processing

• Intentional preservation of the lupulin glands

• Approximately two times the resin content of

traditional hop pellets

• Intense contribution of hop flavor and aroma

• Reduced vegetal and polyphenol flavor

size cartons in a single-layer, single-row configura-

tion. XpressPack’s high speed operation handles

up to eight to 10 cases per cycle. It is ideal for the

beverage market, particularly soda and beer.

The XpressPack is perfect for standard

five-panel folded carton, glue-end styles.

Designed for simple setup and changeovers, the

XpressPack can accommodate carton sizes rang-

ing from 8x8 inches to 24x28 inches. Special ma-

chines for other sizes can be custom-engineered.

WSI Global is the only U.S.-based manufacturer

of finishing equipment for the carton converting,

liquid packaging, and corrugated industries. Visit

wsiglobal.com.

NEW HOP PRODUCTS FROM YCHDeveloped by Yakima Chief – Hopunion, Cryo

Hops™ utilizes innovative technology for hop

processing. A proprietary cryogenic separation

process preserves all components of each hop

separation of spent grains and wort, extraction in

the counterflow procedure as well as the dynam-

ic washing of solids and their separation. With

NESSIE by ZIEMANN®, the brewer achieves high

extract yields and a high content of yeast’s vital

substances. The interaction of design and tech-

nological advantages creates new framework

conditions for wort production. With NESSIE by

ZIEMANN®, three process steps can be imple-

mented with only one system.

Since 1852, ZIEMANN HOLVRIEKA offers

innovative and tailor-made solutions for craft

breweries as well as for large-scale breweries.

Visit ziemann-holvrieka.com.

WSI GLOBAL XPRESSPACK AUTOMATIC CASE PACKER WSI Global, a leading manufacturer of finishing

equipment for the carton converting, liquid pack-

aging, and corrugated industries, announced the

XpressPack automatic case packer, specially de-

signed to run high volumes of medium-to-large



housed on an 18-acre campus in Coolidge, Ga.

For more information, go to hurstboiler.com.

WESTERN SQUARE REVAMPS WEBSITEWestern Square Industries, the world leader

in barrel racks for wineries and breweries, an-

nounced the launch of its newly revamped web-

site. The redesigned website offers quick and

easy access to essential information and allows

for a more comprehensive understanding of the

company’s products and services.

The new website has a clean, uncluttered de-

sign, improved functionality, and rich graphics fo-

cused on continuing the company’s mission to be

the highest quality supplier for barrel room and

agricultural equipment.

“We are excited about our new website launch

and the robust information it provides for our cus-

tomers, prospects, partners, and media to bet-

ter understand Western Square’s technology and

product offerings,” said Trygve Mikkelsen, CEO

and long-term Western Square executive.

Western Square’s website will be updated on

a regular basis with news of product launches,

business activity, events, and trade show partic-

ipation. Visitors are encouraged to explore the

website at westernsquare.com.

Western Square Industries was founded in 1978.

Using quality steel and a durable powder coating

HURST BOILER CELEBRATES 50 YEARS Hurst Boiler proudly celebrates 50 years of

growth and success. Established in 1967, Hurst

has been committed to delivering the highest val-

ue to customers by employing the most talent-

ed, expert engineering and technical staff in the

industry who passionately provide excellent cus-

tomer service and work with integrity.

“In 1967, my parents Gene and Edna Hurst

founded Hurst Boiler and Welding Co., Inc. on

the core values of integrity, achievement, invest-

ment, and balance,” said Tommy Hurst, presi-

dent of Hurst Boiler and Welding Co., Inc. “Fifty

years later, their founding principles have en-

sured steady growth and success that has seen

us through both good times and economic down-

turns to become the strong, still family-owned

corporation that we are today.”

Hurst Boiler began in 1967 as a small repair

company of industrial boilers and equipment.

Today, Hurst Boiler and Welding Company is

among the largest industrial boiler manufacturers

in the world. Its unique position as a family-owned

company has ensured the continuity of excep-

tional products and customer service even as the

company has expanded to more than 250 em-

ployees and 130 privately owned representative

organizations worldwide. Hurst’s main manufac-

turing facility has grown to 300,000 square feet,

contribution

• Cost savings and increased yield through re-

duced kettle trub

• Increased hop storage index

• Uniform particle size distribution

Debittered LeafDebittered Leaf is the concentrated bract of

whole leaf hops that has been separated from the

lupulin glands. It is a high-quality, low-resin prod-

uct—a Northwest twist on noble hops.

Benefits include:

• Unique flavors of high resin hops

• Reduced alpha and oil content

• Source of polyphenols and antioxidants

• Controlled, nitrogen-rich production

environment

• Solvent-, heat-, and pressure-free processing

• Low cost

The products retain variety-specific aromat-

ic and flavor characteristics and can be derived

from any hop, including many of craft’s most pop-

ular varieties.

Inspired by the shared vision of connecting family

hop farms with the world’s finest brewers, Yakima

Chief, Inc. and Hopunion LLC fully combined

operations on July 31, 2014. The resulting new

company, Yakima Chief - Hopunion, or YCH HOPS,

is a 100 percent grower-owned supplier of hops

and hop products. Visit ychhops.com.

visit booth1303



companies for outstanding human relations

efforts that contribute to a successful work-

place. A panel of highly respected HR print

industry professionals judged the applicants

on eight criteria: Management Practices;

Work Environment; Training and Development

Opportunities; Financial Security; Workplace

Health and Safety; Work-Life Balance;

Recognition and Rewards; and Health and

Wellness Programs.

“It is always an honor to receive this industry

award,” said Mike Skroch, vice president of hu-

man resources at Inland. “Over the last year, our

company has expanded significantly, so it was im-

portant for us to continue to provide our employ-

ees with the same superior work environment

they’ve become familiar with.”

Inland was praised by judges on its employee

survey, leadership training, and work-life balance.

Inland works collaboratively with brand owners

and industry partners to advance innovative,

best-in-class solutions for food, beverage, and

consumer product packaging. Inland is a third

generation family-owned company. Headquartered

in La Crosse, Wis., Inland also has facilities in

Neenah, Wis. and Downingtown, Pa. with strategic

supply chain relationships worldwide.

Send news about your company to

[email protected].

for the position of best beer book in the world in

2016. The winning book will be announced at this

year’s Gourmand Awards Ceremony in Yantai,

China, at the end of May.

The other books in the final round for

the top spot are Erik Verdonck and Luc

De Raedemaeker, Het Belgisch Bierboek

(Belgium); Valtteri Suorsa, Olutopas (Finland);

Matthieu Goemaere, Linda Louis and Thomas

Mousseau, Secrets de Brasseur (France);

Dutch Beer Institute, Beer and Health

(Netherlands); Lars Marius Garshol, Gårdsøl:

det Norske Øle, (Norway); Peter M. Eronson,

Klona öl: brygg öl efter recept från svenska

bryggerier (Sweden); and Euan Ferguson, Craft

Brew: 50 Homebrew Recipes from the World’s

Best Craft Breweries (UK).

The Gourmand World Cookbook Awards were

founded in 1995 by Edouard Cointreau. Every

year, they honor the best food and wine books,

printed or digital, as well as food television. For

more information, go to cookbookfair.com.

INLAND HONOREDInland, a leader in advanced packaging and label

printing, was recognized as a Best Workplace

in the Americas by the Printing Industries of

America for a third straight year.

The annual Best Workplace in the Americas

awards are designed to recognize graphic arts

finish, the company quickly became the industry

standard for barrel room storage and safety.

BEER STYLES BOOK HONOREDThe jury of the annual Gourmand World Cookbook

Awards has selected Beer Styles from Around

the World, the most recent book in English by

Horst Dornbusch, as the best American book

about beer entered in 2016. Dornbusch’s book

is also on the short list of eight titles competing

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