Beer presentation-and vietnam beer market.pptx

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3. Chapter 1: Vietnamese and beer

4. KEY DATA FINDINGS BEER IN VIETNAM ▪ Total volume sales increase by 32% in 2022 to 4.8 billion litres ▪ Lager is the best-performing category in 2022, with total volume sales rising by 32% to 4.8 billion litres ▪ Heineken Vietnam Brewery Co Ltd is the leading player in 2022, with a total volume share of 45% ▪ Total volume sales are set to grow at a CAGR of 10% over the forecast period to 7.9 billion litres Source : Euromonitor International

5. Demographic profile Millennials make up a relatively large segment of beer drinkers. 53% of beer drinkers are male. 37% of beer drinkers have a medium annual household income. 47% of beer drinkers live in a megacity with over 5 million inhabitants. 3. Consumer lifestyle Beer drinkers value similar aspects of life as the overall consumer. Gaming and eSports are relatively prevalent interests of beer drinkers. Beer drinkers are more likely to have video gaming as a hobby than the average consumer Consumer attitudes 62% of beer drinkers state that customer reviews on the internet are very helpful. A relatively high share of beer drinkers think that rising prices, inflation & cost of living are issues that need to be addressed. Many beer drinkers have centrist political views. 4. Marketing touchpoints Beer drinkers tend to read online magazines more often than the average consumer. On social media, beer drinkers interact with companies more often than the average onliner . Beer drinkers remember seeing ads directly in the store more often than the average consumer. Beer drinkers remember seeing ads on social media more often than the average consumer. Beer drinkers in Vietnam Source: Statista

6. Heineken extends its lead thanks to ongoing investment in new product development, while continuing to forge ahead with its sustainability practices Heineken remained the leading player in beer in 2022 NBO Company Shares of Beer % Total Volume Source : Euromonitor International

7. Tiger by Heineken Vietnam is the leading Brand in the Market (in total Volume ) Heineken remained the leading player in beer in 2022 Other Source : Euromonitor International

8. Subtitle Millennials make up a relatively large segment of beer drinkers Age of consumers in Vietnam Proportion xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget .

9. Chapter 2: Introduction

10. B eer [ bɪə ] Noun an alcoholic drink made from yeast-fermented malt flavoured with hops Source: Google DEFINITION

11. B eer [ bɪə ] Beer organoleptic properties: Hop and ethanol combination smell, sweet bitter taste, white smooth foams. High concentration of CO2 (4-5g/l) Source: Google DEFINITION

12. Beer Ingredients Text Hops Malt Water Yeast

13. Malt [ mɔːlt , mɒlt ] barley or other grain that has been steeped, germinated, and dried, used for brewing Source: Google DEFINITION

14. Primary focus: Preservation conditions are paramount, controlled at room temperature, preventing moisture and mold Silo House for Barley Source : Heineken VN The grain is germinated and then dried to a certain moisture content (10 – 12%). Storage temperature: < 30o C. U sing CO2 flushing systems and equipment sanitation plans. Rice is stored for a maximum of 7 days Barley can be stored for up to 120 days Malthouse

15. Unmalted grains – barley, rice, wheat; corn syrup; potatoes – contain starches that can be converted to sugar Adjuncts Source:_______ Used as alternative ingredients aims to reduce the cost of the product while also creating product diversity, meeting consumer demand, and actively sourcing materials locally. For Heineken VN, r ice serve as alternative ingredient, blended in specific proportions for the production processes of Tiger beer (70 malt : 30 rice) Larue beer (55 malt : 45 rice) .

16. Aid in clarification of the beer, create bitterness and stabilize the flavor, fortify surface tension for foams, antimicrobial activity. Hops – Humulus lupulus (Cannabaceae) Source:_______ Varieties used: Hops IKE and Hops ISolon , stored at 0-4oC (in Tiger Beer) - Including α and β-acids, α-acids contributes more to the bitterness of a beer. - Essential oils (non-polar) and other aroma: around 200 compounds. - Polyphenols: Antioxidants can precipitate and remove nitrogen compounds (polymeric peptides…), stabilize and fortify foam strength of the finished beer. Catechin Procyanidin

17. Saccharomyces carlsbergensis /S. uvarum (lager beers); S. cerevisiae (ale) Yeast: Vital for converting sugars into alcohol, carbon dioxide, and flavor compounds. The brewery utilizes dried yeast strains for fermentation, which require a rehydration process before usage. These yeast strains possess the following characteristics: Circular or oval-shaped. Rapid growth rate. High fermentation activity. High reusability. Cost-effective. Source:_______

18. Water for beer production should be SOFT WATER. Water Source:_______

19. Quality of water influences quality of finished beer Effect of mineral in water on beer quality Source:_______ Ca2+ Strong points  Stabilize α- amylase  Increase residue separation effect Weak points  Reduce PO4 content in wort  Increase the solubility of nitrogen compounds into sugar solution. Mg2+, Na+, K+ Strong points  Create viscous effect to beer Weak points  Reduce PO4 content in wort  Induce off- flavour . Fe2+, Cu2+, Mn2+, Zn2+, Pb2+ Strong points  Good for yeast metabolism ( Cu2+, Mn2+) Weak points  Induce metal-smell and turbidity to beer.  Toxic to yeasts

20. Filtering and soften water Water treatment for beer production • Removal of suspensions: filtering particles from 0.8 to 1.2 mm. • Removal of soluble contents (Fe2+, Mn2+): O2 scouring: 2FeS2 + 3O2 + 6H2O = 4Fe(OH)3 + 8S 2MnCl2 + O2 + 4 H2O = 2MnO(OH)2 + 4HCl • Removal of microorganism: filter sterilize, UV, chlorine (<1,2 mg Cl2/L, <0,4 mg ClO2/L) • Softening of water: – Neutralize by acid: Ca(HCO3)2 + H2SO4 → CaSO4 + H2O + CO2 – Heating: Ca(HCO3)2 → CaCO3 +H2O + CO2 Source:_______

21. Chapter 3: Brewing process 3.1. Silo House for Rice, Barley, and Malt

22. Malting changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal.

23. To enhance the extract of soluble substances and speed up saccharification Crushing of malt and adjunct - Endosperm locating mainly in aleuron layer: has to be crushed finely. - Husk integrity: avoid the contamination of tannin and other bitter substances from husk. => Too finely broken husks can reduce filtration effect . Source:_______

24. Brewing process helps to transfer soluble compounds into water while decomposing insoluble compounds to create soluble compounds that yeast can use

25. T ransfer soluble compounds into water while decomposing insoluble compounds to create soluble compounds that yeast can use for growth and fermentation. Brewing House Soluble compounds include sugar, dextrin, inorganic acids , and some proteins . Insoluble compounds include starch, cellulose, some high molecular weight proteins , and other compounds . Yeast in beer production can only utilize monosaccharides , disaccharides , and trisaccharides such as glucose, sucrose , and maltose ; yeast cannot utilize starch or dextrin . Source:_______

26. The temperature raised to 95ºC, pH 6-6.5 => suitable for the enzyme's activity Rice Brewing Process - Rice flour from the mill is mixed with a hot water mixture at 78ºC and processed water, then the temperature is adjusted to around 68-71ºC => If mixed with water at a higher temperature, starch will gelatinize (become viscous), making it difficult to pump into the brewing pot. - During pumping, CaCl2 is added at a concentration of 7.5 l/batch (to increase the thermal stability of α-amylase enzyme at 95ºC ) - During heating and boiling, starch granules swell, gelatinization and hydrolysis occur under the action of temperature and α-amylase enzyme, producing mainly dextrins and some monosaccharides. Source:_______

27. In the mash, enzymes that exist in the grain become active and convert the starches to fermentable sugar Mash Tun For Tiger beer, after mixing, Malt is transferred to the mash tun with the porridge from the rice pot. When the mash copper pot reaches 95°C and the mash tun reaches 50°C , transfer the rice porridge from the rice pot to the malt pot and proceed with mashing at 67°C for 10 - 15 minutes . This is the suitable temperature for the β-amylase enzyme to hydrolyze starch into maltose and dextrins . These dextrins cannot ferment but play an important role in enhancing the taste of the beer. Source : http://www.biokemi.org/biozoom/issues/522/articles/2368

28. Wort [ wɔːrt ] The sugar rich liquid from the mash is drained from the mash tun. Source: Google DEFINITION

29. The purpose of filtration is to separate the wort from the spent grain bed (husks and insoluble portions of the unfermented grain). Wort Filtration (Mash Filter) Filtering process consists of 2 phases – The first phase: collecting wort. – Following phase: washing residue with soft water, at 75oC -> collecting more weaker wort. Source:_______

30. Brewing process helps to transfer soluble compounds into water while decomposing insoluble compounds to create soluble compounds that yeast can use

31. The purpose is to stabilize the composition and impart the characteristic aroma and bitterness . Hop Boiling Process Additionally, this process aims to: Sanitize the wort. Modify and coagulate proteins, providing foam stability to the beer. Concentrate the wort. Remove volatile compounds such as dimethyl sulfide ( DMS ) . Source:_______

32. The factory employs IKE hops , which have been isomerized 3.3.1.5. Hop Boiling Process The temperature of the wort increases from 99.5°C to 101°C . Steam supply is reduced when the wort reaches 101°C . Addition of Chemicals and Hops : At 60% of the hop kettle volume, a mixture of CaCl2 and H3PO4 acid is pumped in. H3PO4 optimizes pH for protein coagulation , Ca2 connects polyphenols with proteins, aiding in settling. create conditions for whirlpool settling. The process lasts 35 minutes for Larue beer and 51 minutes for Tiger beer. Source:_______

33. Internal boiling system Disadvantages Difficult to repair, observe, and clean. Requires insulation to prevent heat loss. Advantages No heat loss, energy-saving, shorter boiling time. Reduced installation area. Less oxidation due to the closed kettle system. Increased efficiency in extracting bitterness from hops. Complete coagulation of protein to form trub. Better removal of unwanted aroma compounds. Good boiling reduces pH, brighter wort color, sweeter taste, and increased flavor stability Disadvantages:

34. Brewing process helps to transfer soluble compounds into water while decomposing insoluble compounds to create soluble compounds that yeast can use

35. The purpose of the whirlpool vessel is to separate trub from the wort. 3.3.1.6. Whirlpool Vessel Maintain for 15 minutes for complete sedimentation and then add ZnSO4. Zinc ions (Zn2+) are trace elements with significant physiological importance for protein synthesis and yeast cell development , affecting the fermentation process. If zinc is deficient, yeast growth is slow, and fermentation is delayed . Source:_______

36. To lower the temperature of the wort to a suitable temperature for the fermentation process 3.3.1.7. Hot Wort Cooler (by Heat exchanger) Source:_______ The wort flows in from one end and out from the other, through the channels formed between the two plates and exits through a different path, while the cooling agent flows in the opposite direction. The grooves on the plates ensure that the flow direction changes continuously to increase the heat exchange efficiency. The remaining wort temperature is about 8-10°C

37. Plate heat exchanger is sealed device and consists of multiple stainless steelplates 3.3.1.7. Hot Wort Cooler (by Heat exchanger) Source:_______ Disadvantages Difficult to repair. Requires a lot of maintenance effort. Leakage through the plates is hard to control. Advantages Compact, lightweight, durable, and highly efficient heat exchange. Recovers a lot of energy. Hygienic during closed cycles. Less microbial contamination.

38. yeast ferment sugars in the wort and produce alcohol, carbon dioxide, and other flavor compounds. Fermentation Primary fermentation - The transformations of sugars and low molecular weight dextrin molecules in wort into C2H5OH, CO2 and other organic materials by yeast action. C6H12O6 -> 2C2H5OH + 2CO2 + Q - By-products (esters, organic acids, aldehyde, glycerin ...) will be dissolved into fermenting solution. - Other insoluble components are precipitated and gradually settled down together with yeast biomass. Source:_______

39. yeast ferment sugars in the wort and produce alcohol, carbon dioxide, and other flavor compounds. Fermentation Secondary fermentation - Continue the transformation of the soluble matters remained. - Saturate CO2 in order to strengthen foams. - Reinforce the taste of beer, beer quality stabilization. - Beer itself clarifying. - Limit the contamination of microorganisms. - Fermentation temp.: 1-20C, time: 3 - 6 weeks. Source:_______

40. Fermentation Process : 3.4. Tiger Fermentation Yeast moved to fermentation tank FST 200 2400 hl), where 3 batches of wort 640 hl/batch for Tiger beer) are added. Fermentation lasts 45 days at 10°C , with pressure maintained at 0 bar . CO2 generated during fermentation is recovered and reused. Yeast added to first batch, subsequent batches added every 1 hour 45 minutes to 2 hours . Source:_______

41. Fermentation Tank Equipment : 3.4. Tiger Fermentation Source:_______ Each jacket has an automatic control valve to adjust temperature based on fermentation progress. Temperature differentials between jacketed areas facilitate mixing and even distribution of yeast. Each fermentation line is equipped with a Foam Catcher to recover CO2 and control foam formation. CO2 is a byproduct of fermentation but can hinder the process and equipment if not managed effectively.

42. To i mprove the clarity and sensory quality of the beer post-fermentation. 3.5. Beer Filtration Remove remaining microorganisms , including yeast, which can cause cloudiness during storage. Eliminate complex protein compounds, polyphenols, polysaccharides, and poorly soluble proteins to stabilize the beer. Source:_______

43. Beer Filtration Process Flowchart Source:_______

44. For Tiger beer, after storing the non-alcoholic beer for 2 days at < 0°C, filtration is performed. 3.5. Beer Filtration Tiger beer is supplemented with PVPP (polyvinylpolypyrrolidone), a filtration aid that absorbs polyphenols, improving beer clarity post-filtration. The beer is then held in a UBT ( Unitank ) for beer stabilization before filtration. The purpose of chilling is to precipitate cold sediments, facilitating the beer filtration process and reducing CO2 wastage. Source:_______

45. Chapter 4 Bottling Line Source:_______

46. Chapter 4 Bottling Line Source:_______

47. Remove all old labels, dirt residues inside and outside the bottles 4.1.4. Bottle Washer The effectiveness of bottle washing depends on 4 factors: Pump pressure for rinsing bottles. Chemicals: NaOH solution and Mix KTA (amino phosphoric) to reduce the surface tension of water. Time. Temperature of washing water and caustic soda. Source:_______

48. The bottles are washed through 3 different zones with a washing cycle 4.1.4. Bottle Washer Source:_http ://www.procl.com/ Preliminary rinse Rinse bottles with water at 47°C to prevent thermal shock and breakage . Immerse bottles in water to moisten labels and dirt layers. High-pressure water jets dislodge dirt from the bottles. 🍾 01 Zone Description Caustic wash NaOH reacts with dirt, adhesive, and paper labels on the outer surface. E mploys Mix KTA (amino phosphoric), which reduces the surface tension of water t o further enhance the cleaning eff ectiveness . 02 Final rinse chamber After exiting the rinsing chambers, the bottles are conveyed by carriers to the bottle removal section and moved to the EBI equipment for inspection 03

49. to remove bottles of different types, dirty bottles, scratched, or cracked bottles. 4.1.5. EBI (Empty Bottle Inspector) bottles are photographed to compare with standard images in the machine at areas such as bottle neck , bottle body , bottle base , etc., according to predefined standards. Bottles with defects are immediately rejected . Typically, operators provide a sample set of bottles to check the machine's operation. I nput : Cleaned bottles. Output: Standard clean bottles. Loss: Bottles of different color , different types , cracked bottles, dirty bottles. Source:_______

50. T o separate the product from the external environment, facilitating the ste rilization , transportation, and preservation of the product. 4.1.6. Filler + Crowner Source:_______ Correct volume poured into each bottle. No contamination from microorganisms No odor contamination from external compounds. Product not diluted. Minimum O2 level in the product. Correct CO2 content in the product. No sediment or turbidity in the product. No alteration of the product's foaming characteristics

51. HERE HOW THEY FILL The filling process is carried out according to the constant pressure filling principle at 2. 6- 2.9 bar , balancing the pressure inside the bottle and the pressure of the beer tank, avoiding foaming.

52. 1. Vacuum and CO2 aeration 2. Beer Filling 3. Stop Filling 4. Pressure release Beer filling process

53. 1. Vacuum and CO2 aeration Source:_______ at a temperature of 2- 4ºC . In itially, bottles are lifted close to the filling head. The filling valve assembly is connected to a vacuum pump, sucking air from inside the bottle out. Then, CO2 is injected to create counter pressure. The vacuuming and CO2 release into the bottle are alternated three times to ensure pressure balance and purity of the gas in the bottle. The purity of CO2 in the bottle at this point reaches 99.99% CO 2 Beer Air

54. 2. Beer Filling Source:_______ When the pressure inside the bottle and the pressure in the beer tank are balanced , beer flows gently from the filling nozzle, adhering to the bottle wall to reduce O2 absorption and ensure stable beer flow, avoiding foaming . CO 2 Beer Beer flow

55. 3. Pressure release Source:_______ The filling process stops when the beer level reaches the valve stem, and the pressure relief valve operates to gradually reduce pressure to atmospheric pressure to prevent pressure Crown cap is pushed into the cap chamber and positioned there using a magnet. After injecting a stream of hot water into the bottle, the cap is immediately sealed shut by the bottle capping mechanism. This ensures a secure seal for the bottle

56. To destroy and inhibit microorganisms in beer that affect the quality of the finished product (color, aroma, taste) extend the shelf life of beer. Pasteurizer The pasteurization equipment is in the form of a tunnel with two compartments, upper and lower, each with a conveyor belt for beer transportation. Bottles travel on the conveyor belt and are pasteurized using water sprayed from nozzles installed above and below the conveyor belt. Temperature changes must be designed with gradual heating or cooling between compartments to avoid thermal shock that could cause bottle breakage Source:_______ Figure: Tunnel pasterization

57. 1 PU is defined as the time in minutes for a beer bottle to reach a temperature above 60°C Pasteurizer The pasteurization time is 60 minutes for both types of beer produced at the factory Product quality assurance requires a specified Pasteurization Unit (PU ) range. 1 PU is defined as the time in minutes for a beer bottle to reach a temperature above 60°C Larue: PU = 10 - 20 Tiger: PU = 10 - 30 Source:_______

58. 5.1. Physical Parameters Quality control Free Amoni Nitrogen (FAN) Measurement Color Measurement Fermentable Acidity (FA) Measurement Original Extract (OE) Measurement pH Measurement Adhesive Strength (7-days test) Turbidity Measurement Measurement of CO2 and Other Gases Bitterness Measurement Vicinal Diketone (VDK) Measurement Foam Measurement #### 5.2. Microbiological Parameters - **5.2.1. Microorganism Cultivation and Isolation** - **5.2.2. Objectives** - **5.2.3. KOH Test** - **5.2.4. Catalase Test** - **5.2.5. Oxidase Test** - **5.2.6. Lactose Fermentation** #### 5.3. Sensory Parameters - **5.3.1. Introduction** - **5.3.2. GO/NO Test** - **5.3.3. Product Trend Test (OIT)** Source:_______

59. Physical Parameters Free Ammonia Nitrogen (FAN) Measurement Color Measurement Fermentable Acidity (FA) Measurement Original Extract (OE) Measurement pH Measurement Adhesive Strength (7-days test) Turbidity Measurement Measurement of CO2 and Other Gases Bitterness Measurement Vicinal Diketone (VDK) Measurement Foam Measurement Source:_______

60. Microbiological Parameters Microorganism Cultivation and Isolation KOH Test Catalase Test Oxidase Test Lactose Fermentation Source:_______

61. Sensory Parameters GO/NO Test Off-flavor identification test (OIT) Source:_______

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89. Subtitle Template - Multiple Doughnuts Source:_______ xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . 01 xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . 02 xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . 03 xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . 04

90. Subtitle Template - Harvey Ball Slide Source:_______ 50% 75% 25% 90% Your Title Your Title Your Title Your Title Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit

91. Subtitle Template - Wheel chart Source:_______ xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . xxx Lorem ipsum dolor sit amet , consectetur adipiscing elit . Sed eget . xxx XXX

92. XXX Text XXX Text XXX Text XXX Text XXX Text Subtitle Template - Boat chart Source:_______ Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit

93. XXX Text XXX Text XXX Text XXX Text XXX Text Subtitle Template - Boat chart horizontal Source:_______ Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit

94. XXX Text XXX Text XXX Text XXX Text XXX Text Subtitle Template - Boat chart Source:_______ Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Heading Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Heading Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Heading Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Lorem ipsum dolor sit amet , consectetur adipiscing elit Heading

95. Subtitle Template - Business workflow Source:_______ 1 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 2 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 3 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 4 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 5 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 6 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 7 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 8 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 11 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 10 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 9 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 12 Lorem ipsum dolor sit amet , consectetur adipiscing elit . START END

96. Analysis to be conducted xxx 3. End product xxx Sources of insight xxx 4. Timing / steps / responsisibility xxx Template — Analysis Plan Source:_______

97. Subtitle Template - Many-to-one chart Source:_______ Text Text Text Text Text Text

98. Subtitle Template - Rank chart Source:_______ Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text Text 1 2 3 4 5

99. Subtitle Template - Honeycomb chart Source:_______ xxx xxx xxx xxx xxx xxx xxx XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX XXX

100. Template – Hexagon concept Source:_______ Text Text Text Text Text Text Text Text Text Text Text Text Text

101. CHALLENGES SOLUTIONS Subtitle Template - Challenges Slide Source:_______ TITLE 01 Lorem ipsum dolor sit amet , consectetur adipiscing elit . TITLE 02 Lorem ipsum dolor sit amet , consectetur adipiscing elit . TITLE 03 Lorem ipsum dolor sit amet , consectetur adipiscing elit . TITLE 01 Lorem ipsum dolor sit amet , consectetur adipiscing elit . TITLE 02 Lorem ipsum dolor sit amet , consectetur adipiscing elit . TITLE 03 Lorem ipsum dolor sit amet , consectetur adipiscing elit . 01 02 03

102. Subtitle Template — Description slide Source:_______ xxx Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor xxx Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor xxx Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor xxx Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor xxx Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor. Sed ut perspiciatis unde omnis iste natus error sit volup tatem accus antium dolor xxx xxx

103. Key Points: Malt: Enriched barley grains, crucial for fermentation and color enhancement. Hops: Provides bitterness, aroma, and foam stability. Water: Major component affecting beer quality, undergoes treatment for purity. Yeast: Converts sugars into alcohol and flavor compounds. Alternative Ingredients: Rice and barley supplement malt for cost management and product diversity. Enzyme Additives: Aid in starch breakdown and protein digestion, influencing flavor and foam characteristics. Source:_______

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106. THE CRAFTSMANSHIP IN BREWING Source:_______