At the beginning of the forum, participants took a moment of silence for those no longer with us, heroes who gave their lives to save Ukrainians against invaders. Kateryna KONEVA and Nadia Yashchuk, founders of the "Technologies and Innovations" media group, delivered their welcoming speeches. 

 

- Today, we have gathered together with you at the ХІІ Forum of brewers, distillers, and beverage producers, intending to unite your and our efforts to introduce technological change in the beverage industry. We also added a section on distillation because this is an active growing area in beverage production that engages many people. We assist in the revival of Ukrainian drinks in every possible way based on berries, fruits, honey, herbs, etc. Both brewing and distilling are very related. And I do hope that during today`s discussions and speeches, you will find not only information but also ideas and impetus for development and moving forward. That`s the reason why we have gathered here, as noted by Kateryna KONEVA.

 

Viktor Vashchuk, project manager of Beermaster Brewery & Pub, a key organizational partner of the Forum, delivered his welcoming speech.

 

- I am glad to meet all of you because when we bring together and discuss some urgent issues, we find proper solutions and ways of development. We are now all on our front as we help the state because we need to do it, and thanks to the soldiers, we can carry out this event to meet with each other. Our industry is strong, sustainable, and well-developed, and it`s the key to our future. According to Viktor Vashchuk, over the past two years, many breweries have had to be closed, but at the same time, many new ones have appeared. It indicates the development in the beer industry. I am grateful to the organizers of the Forum that we have the opportunity to gather here, spend productive time, share our knowledge, and move forward together. 

 

 

 

The key Forum`s theme is innovative approaches to beer production. A discussion panel was devoted to this topic, moderated by Beermaster Brewery project manager Viktor VASHCHUK. According to him, craft transforms tradition into innovation while preserving its soul. Innovation in brewing implies a destination from traditional brewing, which is undoubtedly taken as a basis and updated through innovative technology introduction, fermentation methods, new ingredients, etc. During the discussion, participants paid attention to the production of non-alcoholic, aged beer and beer with additives.

 

In the discussion took part the following participants: Maksym KOLOSOV the director and brewer of Beer Hub company (Hrew Brew), chief technologist of "Gava Brewery" Dmytro DERIY, candidate of pharmaceutical sciences, associate professor of the Department of Military Pharmacy Illarion YAROSHENKO, technologist of "Unitek" company Sergey NAZARENKO, brewer of "NEW PRODUCTS UKRAINE" Nazar STASYUK. The participants proved that there is no limit to brewing skills and constant improvement, as learning and using new approaches in the technological process is a must-have on the way to development.  

 

 

 

For example, NEW PRODUCTS UKRAINE company produces at least 30 novelties per year, noted the brewer of this company Nazar Stasyuk:

 

- Throughout the year, we produce many new products, and among them are: shakes, low-alcohol drinks, lemonades, and energetic beverages. We brew special beer based on classic beer. During the last year, we faced with a lack of containers. As a result, the fermentation requires speeding up the process and introducing new fermentation technologies. Therefore, we switched to fermentation with constant pumping of yeast during the fermentation process, which helps to make beer fermentation faster. We use this technology in 3 CCT Tanks (Cylindrical Conical Tank). 

 

Maksym Kolosov, director and brewer of "Beer Hub" (Hrew Brew), talked about experiments with an alternative method. For the sake experiment, we add cubes of the browned oak barrel from sherry in CCT tanks. The brewery has also started experimenting with milkstouts, extracting different flavors, in different ways. For example, producers have experience in the extraction of nut paste and cocoa beans. Associate Professor of the Department of Military Pharmacy Illarion Yaroshenko told participants about using cannabis in food products, and Serhiy Nazarenko, a technologist of Unitek company, paid special attention to the production of millet beer. Maksym Kolosov believed that the market allows the brewer to use all the opportunities. But, in the case of limited opportunities, innovations take effect because, on the same basis, you can make several drinks. 

 

Pavlo LINYEVYCH, the marketing director of UnderWood Brewery, kept going with the theme of innovations in brewing. Recently, producers have started to produce CBD-infused drinks - non-alcoholic lemonades that have been formulated with CBD oil or other CBD extracts. Cannabidiol was excluded from the list of forbidden food additives for import and distribution on the territory of Ukraine by Cabinet of Ministers Resolution No. 324. According to Pavel Linyevych, CDB lemonades improve well-being, reduce anxiety, and improve sleep, but, of course, they are not a magic pill. 

 

It`s therefore crucial to understand how to effectively launch a new project to get profitable business with the constant appearance of new breweries. The owner of SHO Brewery, Dmytro Voloshchenko, paid special attention to this topic. First of all, according to the speaker, a good location is important, as while choosing the location, you choose the market for which you will work. Thus, it`s important to think meticulously about the market and the audience is already familiar with craft beer. Quickly decide in which niche you will work and who will be your competitors, as well as determine the price category of consumers for whom you will brew beer. In other words, whether it will be a high-margin expensive product or a low-margin cheap one that can be brewed at 10 tons per day, that causes a power effect on the product packaging and how you wish to promote your product to people. As a result, expensive beer should look classy and be emotional. Communicate with the investor. An investor must understand what is happening, how money is earned, and what affects the inability to earn it at a certain time. Invest in advertising. Without advertising, it will be much more difficult to reach the consumer.

 

Experience in the brewery was gladly shared by women brewers during the hour-long discussion panel, to be moderated by the head technologist of the BLINKERS BREW brewery (Romania, Timisoara), technologist of the Gonzo brewery Yulia KYRYLENKO. The discussion involved the manager of market development at Winetime, the founder of Divchata Brewery Ksenia LYTVYNYUK, the sales manager of “Sho Brewery” Iryna KOMMODOVA, the director of Malle Brewery Svitlana DUBYNYUK, brewer-technologist Liliya KOLESNYK. The men had been working at the brewery for decades, but from this time, women may have the opportunity to realize themselves in this business and can change beer, add their tastes and visions, were noted by the participants in the discussion, who shared their work experience in the brewery.

 

During Kseniya Lytvynyuk`s presentation, Winetime`s sales market development manager, co-founder of Divchata Brewery, gave several interesting facts about the origin of the brewing industry:

 

- Excavations by archaeologists in southern China show that people could brew beer at the place of the ancient city of Qiaotou 9,000 years ago. Why did women work in the field of brewing? Because in ancient times, all the processes that took place in the kitchen were managed by a woman. Archaeologists also concluded that in China, a certain fermented drink that closely reminded beer for use during memorial services for the dead took place. Thus, jugs with these drinks were buried together with the dead ones. The Hymn to Ninkasi is at once a song of praise to Ninkasi, the Sumerian goddess of beer, and an ancient recipe for brewing. Written down in c. 1800 BCE, the hymn is no doubt much older as evidenced by the techniques it details which scholars have determined were actually in use long before the hymn was written. She was the first female queen to brew beer and protect the process. The famous Babylonian Code of Hammurabi, dated 1500–2000 BC. According to this code, the women who brewed beer got malt for the drink instead of money. They could be punished If they took silver for beer or poured a little less drink into a glass. There are well-known goddesses associated with brewing, for example, goddesses in ancient Egyptian religion: Ninkasi, Siris - goddess of brewing; Tenerit - the goddess of beer; Overall, participants of the discussion came up to the conclusion that women played a significant role in the brewing. And, it`s important to support those women who are already moving on this way in brewing and show the younger generation that this is a rather interesting and promising profession.

 

 

 

Traditionally, the Forum is aimed at promoting innovative technologies in the Ukrainian market. Companies manufacturing equipment, technologies, and raw materials, as well as scientists and practitioners of the brewing industry, told in their speeches and demonstrated at the stands new technological solutions that Ukrainian brewers can use today to improve the quality and taste of the product while optimizing the brewing processes. 

 

Lilia KOLESNYK, a representative of the company "Casta-of-Brewers", presented something new in brewing. Previously, the company "Enogroup" provided services only for winemakers. Now "Casta-of-Brewers" introduced kits for home breweries, a series of hopped and unhopped malt extracts from Australian, Italian, and New Zealand producers, bottle-washing accessories, oak chips, home brewers, Czech malt, yeast and more.

 

Malt is the basis of tasty and high-quality beer. Its composition and characteristics directly affect the aroma, color, taste, and strength of the final result finished product. Low-quality malt can negatively affect the entire brewing process, therefore careful selection and control of raw materials is critically important for brewers, noted Yuliya KIRYLENKO, the chief technologist of the BLINKERS brewery BREW (Romania, Timisoara), Gonzo Brewery technologist. Together with brewer Valeriy VINOGRADOV (Malle Brewery), they presented Mounterij Dingemans Belgium malt. The Dingemans company uses a unique malt production technology that guarantees the highest quality of the final product. The process involves careful selection of grain, controlled soaking, slow drying at low temperatures, and strict adherence to all stages. Due to experience and skill, brewers manage to create malt with a balanced flavor and aroma profile that gives beer unique characteristics.

 

– For light lagers and pilsners, we recommend Pilsner Dingemans malt which gives the beer a clean cereal aroma and a light malt color. For strong, dark beers such as stout or porter, Dingemans Caramel Malt is suitable. It will add rich malt, chocolate, and caramel flavor notes to the beer. For Ale varieties, we recommend the British Dingemans malt, which will give the beer a complicated fruity aroma and an amber color, as noted by Yulia Kyrylenko. 

 

Yeast for brewing Germanic and Belgian styles of wheat beer from the TM Fermentis company was introduced by Bohdan DEMCHENKO, a representative of Malt of Ukraine. The speaker described yeast WB-06 for wheat beer. Bondan Demchenko also paid attention to SafAle W-68 and SafAle BW-20 yeast. 

 

Today, the number of breweries that switched to nitrogen is constantly growing. Volodymyr KARASENKO, technical director of "Industrial Systems" company, told participants about using nitrogen in brewing, improving the quality and reducing the beer cost. Thus, the speaker told us about the principle of nitrogen station operation. The company "Industrial Systems" provides enterprises with technical gas systems. And, one of the applying technical gases is brewing. According to the speaker, carbon dioxide is used to protect the product from contact with atmospheric oxygen and to protect it from oxidation. Nitrogen is chemically neutral, has no smell, no taste, does not dissolve in beer, and has no effect on the taste product properties. Moreover, it’s dry and has good microbiological indicators. This gas has a much lower cost than CO2. 

 

Serhiy LEVYK, sales engineer of the GEA company, presented equipment for the non-alcoholic beer industry and distillers. There were separators, decanters, homogenizers, reference installations, fully automatic GEA plug & win brewing platform. Complex lines for bottling were presented by the representative of the company "Thermo-Pak" Vadym USENKO. In particular, the speaker talked about a new product developed by the company – a rotary bottling for pet containers in the 3-liter format. As we know, containers for bottling beer are no less important for brewers. And PET keg remains a promising direction. Thus, Yuriy GORBENKO, the head of the PET-keg department of the Pet Technologies company, shared more about the innovations in PET keg production.

 

- PET kegs are in high demand both on the Ukrainian market and in other countries. We supply ready-made kegs for bottling, which don`t require additional washing. All material from which kegs are made is suitable for recycling. At a certain period of our work, we encountered a problem. There were too many suppliers of PET keg parts, so it was not easy to control the quality of these parts. In addition, there are logistical obstacles connected now, for example, with the border blocking. As a result, we opened our production of details for PET kegs and will offer kegs only of our production, as noted by Yuriy Horbenko. 

 

After the Covid-19 pandemic, online selling became very popular. While sending a package via the post office, it is very important to have safe, non-damaged, and on-time product delivery. New packaging solutions for alcohol bottles were presented by Andriy REBRO, deputy director of the cardboard sales and packaging department of the Private Joint-Stock Company “Kyiv Cardboard and Paper Mill”. 

 

 

Moreover, he noted following the best choice for sending any drink in a glass tare by a delivery service - a wine box with an insert called a safety capsule. It has a specific shape of external protective protrusions that create a damping pad, thanks to which, while falling, only the outer part of the package will be damaged and not the inner part. The contents inside the box are reliably protected from all side impacts. Permanent adhesive glue is used for sealing boxes, hence refusing non-ecological tape and preventing unallowed access to the product. The package is opened with the help of tear-off tape without using sharp objects. It is a duly convenient, reliable, and safe design, which, thanks to the above-mentioned innovative approaches, not only optimizes the packing process and saves time but also significantly reduces costs and harmful effects on the environment. In addition, the e-commerce packaging is suitable for re-use in case of product return, and the corrugated cardboard used for this is fully recyclable. 

 

During the Forum`s day, in parallel with the specialists` speeches, an exhibition of equipment, technologies, and services for brewing, production of distillates, and other beverages took place in the nearby hall. 

 

In particular, the following companies presented their products at separate stands: SUBSIDIARY ENTERPRISE "DOEHLER UKRAINE", "PET Technologies", "Thermo-Pak", Castle Malting, "Casta - of - Brewers", "GEA Ukraine", "Thermo-Pab", YASNO, “Kyiv Cardboard and Paper Mill” company, "Donau Lab Ukraine", "Malt of Ukraine" (TM Fermentis), Tapì, KOVODĚL JANČA, Malle brewery, "Ukrainian chemical technologies", "Filt-tech", "Industrial Systems", "Impress-LKB". 

 

Beer, ciders, distillates, and various delicacies were presented by the following producers: CraftSad, Litopys, Meat Hub, Gava, "Khvylyasti", "Warm Seas", "Horned Hare", "Rogatyy Zayets", Kovt Brewery, Strong Distillery, "Pirnivska Dizhka".

 

Also, during the Forum, a beer tasting of the following companies was introduced: "New Products Ukraine" and PJSC "ABINBEVEFES Ukraine" took place. Forum participants were able to communicate with representatives of the companies who provided these beer tastings and learn more about their drinks. 

 

 

Stability is one of the key indicators of finished beer. Over time, during the storage process, oxidative processes occur in beer. Oxygen enters into chemical reactions with fatty acids and amino acids, after which compounds are formed that affect the color, taste, and quality indicators of the finished beer. Simultaneously with the processes that occur during beer storage, microbiological processes can occur and may lead to the microbiological contamination of the finished beer. Transparency and shine are indicators that characterize finished beer. 

 

The stability of beer is its ability to resist muddiness. How to achieve beer sustainability was under discussion panel, moderated by Dmytro NEKRASOV, executive director of the Association "Independent Breweries of Ukraine", founder of FDB and "Fanatic" breweries. The following participants took part in the discussed panel: the head brewer of the Riven, Kant breweries Przemysl BROZH, a specialist in the quality of zonal support for the brewing of PJSC "ABINBEVEFES Ukraine" Kateryna MARENYCH, a representative of brewing courses, a microbiologist Tetiana VASHCHUK.

 

 

Iryna BURKOVA, the quality manager of the company "ABINBEVEFES Ukraine", noted that brewers should constantly monitor the beer quality at every stage. In case of notice deviations in the wort, you will be able to control the quality of the finished product. Brewers know that it’s worth focusing on physical and chemical indicators. As an analysis takes 3 days, you have time to react to the next batches of beer. If you are not sure about the quality of the starting product, quarantine for the period until you have the last anaerobic reading. Microbiology should work hand in hand with sanitation. We understand that the growth of microbiological organisms is preceded by prerequisite programs, in other words, the cleanliness of the equipment and the cleanliness of the people who work. If it all works correctly, then the risks of the appearance of unwanted microorganisms in the environment will be much lesser. The executive director of the "Independent Breweries of Ukraine" Association, the founder of the FDB and "Fanatyk" breweries, Dmytro Nekrasov, noted that in the case of studying beer at all stages, the final inspection will be conditional because the brewer will already be confident in the quality of his beer.

 

Mykola IVASHYSHYN, the director of the Volynski Browar, emphasized that the beer stability conception is compatible with the product purity and the specifics of beer sales depend on it. He added that every consumer wishes to get a beer with good color, taste, and aroma. Indeed, the greater the beer stability, the larger the sale radius. If the stability of the beer does not exceed a month, such beer will not be transportable to the point of sale, which is located more than 300 km from the brewery. The greater the stability of beer, the longer transportability for your product which protects you from returns. 

 

The speeches on quality standards and microbiology of the brewing industry were delivered by Oksana VITRYAK, the associate professor of DTEU, the teacher of the Academy of Distillation, and Lyubov TKACHENKO, the associate professor of the Department of Hotel and Restaurant Business and Tourism NUBiP. Meanwhile, Antey PROKHOROV, manager of the company "Ukrainian Chemical Technologies LTD", offered detergent for washing and disinfecting brewing equipment and told us about hygiene at work.

 

Volodymyr PASHKO, director of the Donau Lab Ukraine company, the main technological partner of the Forum, talked about how to control beer quality in beverage production. "Donau Lab Ukraine" is a distributor of world-renowned manufacturers of laboratory equipment, among which the key partner is the Austrian company Anton Paar, which runs a couple of directions, one of which is beverage quality control. Meanwhile, Volodymyr Pashko introduced the equipment for controlling the beverage quality. This is, for example, a portable densitometer EasyDens. In the era of digitalization, this device allows you to replace glass hydrometers and have all the data on all the brews literally in the smartphone application. This app pairs your smartphone with EasyDens via Bluetooth and allows you to take quick measurements in all available units of measurement. Volodymyr Pashko also analyzed the SmartRef digital refractometer, Beer 1001 alcoholizer, PBA-M 1001, FLEXBLEND 3300 blender, etc.

 

 

The themes of the Forum covered all areas of the brewing process including sales. How to create your Unique Selling Proposition for the market, promote your brand, and sell beer through engaging new consumers, was told by Mykola IVASHYSHYN, the director of the "Volynski Browar". The brewery has been on the market for 10 years, and now Volyn Brewery`s beers can be found on the shelves of many retailers. According to Mykola Ivashyshyn, today, there are many participants in the craft market, and everyone presents their product differently, everyone has their connoisseurs more or less depending on how the brewery works with product presentation, with the consumer, etc.

 

The product may be cool, but you won`t be able to sell it. Therefore, first of all, it`s crucial to understand the price segment in which you will be working. To do this, you need to know about all market participants and their pricing policies and understand among which brands your beer should stand. If you position yourself correctly in the market, afterward consumers will want your product, as involving stakeholders in your business is not easy. They should understand that they will earn money based on cooperation with you. For this, it’s necessary to make a good product range, work on the brand design, types of bottling, etc. If craft brewery will be represented not only on the Internet but also on store shelves, that adds additional recognition. As a result, it is worth fighting for a place on the shelf where a consumer who enters a supermarket can buy not only beers from large breweries but also craft beers, was noted by the speaker. According to Mykola Ivashyshyn, the craft market is growing. The consumer is tired of common varieties produced by national producers. He wants to try something new and different, especially young people who are open to experiments.

 

 

 

Everyone knows that Ukrainian small-scaled craft spirit producers were legalized at the legislative level in 2023. As it happened, we couldn`t miss this theme and included it in the Forum`s thematic block about distillate production. Kateryna KAMYSHEVA, the President of the Association of Craft Distillers of Ukraine, told participants about how to set up the alcohol distillate production and drinks made from them. 

 

What should be the first steps if you want to start a production? First of all, you need to decide what raw materials you will work with, on what equipment, form a strategy for your production (how many raw materials you will process, what type of raw materials will be used, what kind of drink, etc.) Having a description of your production, according to which you understand what components it will consist of and what you will have at the output. It will be no less important to foresee the production capacity and final production goals. Because the area of the distillery can be from 100 m2 or more. This is at least one and a half thousand deciliters of drinks per year. If you work with berries and fruits then the large production area will be occupied by equipment for processing raw materials. According to HACCP rules, all processes must be in one room and not in a separate one. It`s also necessary to understand the community development plan. Because if you build a distillery, and residential complexes will be built near you in the future, that can be your future problem. It would be good to know which businesses are located nearby. If you want to open a tasting room near the distillery, you need to have a suitable area for this. Thus, it`s so important to consider many nuances, as told by Kateryna Kamysheva. 

 

Oleksander KOVACH, the official representative of KOVODĚL JANČA in Ukraine, shared with participants about the prospects of processing fruits and berries into distillates. 

 

- Anyone who has large apple plantations understands the importance of processing substandard fruits. As world experience shows, processing into distillates is promising. Apple alcohol only gets better with time. Therefore, it can be distilled and aged and it becomes more expensive over time, as noted by Oleksander Kovach.

 

How distilled drinks can be brewed at a brewery, was told by Andriy PETROVSKY, category manager of the "Strong Alcohol" of MAUDAU.com.ua, vice-president of the All Ukrainian Bartenders Association (AUBA), master`s degree in the program "Sensory analysis in food technologies" of the Odesa National University of Technology, graduate student of the department of fermentation products, and winemaking of the National University of Food Technologies.

 

Mykhailo DROBOK, the founder of the successful Faina Flyashka distillery, told participants how to set up the spirit production. 

 

- Unlike other producers who produce dozens of types of beverages, my situation is different. However, I don`t work with spirits but only make distillates from fruit. Instead, you can make other products from the finished beverage. I’m interested in how fermentation works, interested in "capturing" the aromatics. I`m open to experiments because you can`t work without experiments in this business. Let`s say, at one time, was made a thorn gin. Moreover, my raspberry gin has been highly evaluated by professionals, and it won gold at one of the competitions. Now I try to make Aronia`s gin. I have specific capacities for experimental "projects" - 10 and 20 liters. So, I will practice with Aronia and not only, - said Mykhailo Drobok.

 

It`s no less important to use quality corks and plugs for bottle closure. As we know, high-quality corks will add stylish chic to your bottle, as told by Vyacheslav Shysh, a representative of the Tapi company. According to him, practicality, ease of use, naturalness, and perfect design are in the "current trends". Moreover, the speaker told us about corks such as Monobloco, TEMA, BICOLOR, Monomix, Starcap with a metal coating, T-WOOD with a wooden top disc, etc.

 

 

 

After the speeches and exhibition, all participants visited the Beermaster Brewery & Pub, where the Forum program lasted. Firstly, a charity auction of goods and services of the Forum`s partners took place with the aim of fundraising for the needs of the special purpose unit "Bravo-2" as part of the 58th Infantry Brigade, where Dmytro Samoilov from Kyiv serves (Local Brewery). The hosts of the auction were Viktor Vashchuk and Dmytro Nekrasov.

 

The following companies provided their lots for the raffle at the Charity Auction: SHO Brewery, Mykulynetsky Brewery, GEA, Kasta Brovariv, Castle Malting, First Dnipro Brewery, Faina Flyashka, Khvyliasti, Concept Glass, Pet Technologies, Enzym, Warm Seas, Malt of Ukraine, Malle Brewery, Rebrew, Volyn Brewery, Meat Hub, Doehler Ukraine, National University of Food Technologies, KOVT brewery, YASNO, Litopys, HOTT’S, "Obolon", "Unitek", and others. Among the lots were a Swiss watch, beer kits, a book, a PET keg certificate, meat jerky, malt, sneaks, and more.

 

Through joint efforts, it was possible to raise UAH 148,300,000. This is a record amount in the entire event`s history, to be held by the "Technologies and Innovations" media group. It should be noted that this was the 9th auction! Thanks to all of you for your participation and support!

 

 

Dear community, colleagues, and partners! I sincerely thank you on behalf of the entire unit for the help, the lots provided, and the donations. You are the best! Together to victory! - was commented on by Dmytro Samoilov via video chat.

 

The final of the forum finished with a beer-tasting brought by our partners - breweries, and a friendly dinner. In particular, the following breweries provided beer for tasting: HOTT’S, Litopys Brewery, "Volynski Browar", "Abinbev Efes Ukraine", "Mykulynetsky Brewery", "New Products Ukraine", Red Cat Brewery, John Barleycorn, First Dnipro Brewery, Beer restaurant " Three Elephants", Heming Brewery, Hrew Brew, SHO Brewery, Rivne Brewery "Riven" and Beer Restaurant "KANT", Malle brewery, Litopys brewery, Gava, UnderWood Brewery, Gonzo Brewery, enterprise "Obolon".

 

Beer tasting took place in a relaxed atmosphere during dinner. The professional community could evaluate the beers of their colleagues, communicate, and share their experiences. Each brewery that provided beer for beer tasting received a diploma from the Forum organizers.

 

By the way, during the dinner at the Beermaster Brewery Pub, a "women`s" beer Stone Berliner was presented and brewed by female brewers within the framework of collaboration on March 8 at the Beermaster Brewery. Moreover, Beermaster Brewery also provided several varieties for tasting.

 

At the same time, together with the Charity Auction and beer tasting, an excursion to the Beermaster production took place as well, during which everyone got to know the “behind-the-scenes kitchen”, in particular, brewing beers. 

 

- The entire Forum`s program proved that Ukrainian craft is in progress and has great prospects. Therefore, Ukrainian companies and beer producers are constantly improving, introducing innovative solutions that help improve the beer quality and win the favor of new consumers, was noted the founder of the media group "Technologies and Innovations", the organizer of the Forum, Kateryna KONYEVA.

 

 

The next day, April 19, a business tour of the Litopys and Malle breweries took place.

 

Litopys is a craft brewery located in Kyiv, the capacity of which is approximately 15 thousand tons per month. The brewery is equipped with ZIP tech, which allows for maximum automation of the beer production process. Owners noted that the equipment allows perfect adjust the temperature and other indicators that are important for high-quality beer production. During the business tour, Forum participants tried various types of beer and saw the production process. Guests could talk with the brewery`s specialists to ask them interested questions.  

Malle Brewery carried out a tour of its production.

 

 

Malle Brewery is a narrow-minded brewery that brews only Belgian-style beer. It`s a rather small brewery with equipment made by colleagues from Belgium. The brewery provides constant production control, including laboratory control. The brewery is also equipped with fermentation sensors that turn the water system on and off when the yeast heats up during reproduction. By the way, Malle Brewery has only an automated system. All the rest processes are controlled by the brewer manually. Currently, the Malle brewery range includes about 10 types of beer, both permanent, seasonal, and festival. Forum participants had the great opportunity to try Belgian beers and to look at their brewing process. 

 

 

 

Anna Pankratenkova, phone: +38 097 759 25 83

Larysa Tovkach, phone: +38 097 96 89 516

Iryna Petronyuk, phone: +38 096 49 166 92