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E-News CERVESIA 98 Abril 2012

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E-News CERVESIA 98 Abril 2012 Ano 10 – Número 98 – Edição: Abril 2012 ® E-News CERVESIA Tecnologia Mercado O planejamento da manutenção Saint Bier prepara lançamento assegura a produção de novas cervejas Se beber, dirijabeber, Senão Gestão Cerveja e Saúde 5 formas de manter os talentos O levedo de cerveja combate na sua empresa lesões e o envelhecimento precoce EXPEDIENTE ÍNDICE Mestre-cervejeiro e editor: Página Seções Matthias Rembert Reinold Comercial/Administrativo: 01 Editorial Graziella Fim Chagas Reinold 02 Correio CERVESIA Capa/Foto: Deutscher Brauer-Bund e.V. 03 Consultoria & Assessoria 05 Mercado Para assinar o informativo Cervesia: http://www.cervesia.com.br na seção Newsletter. 20 Curiosidades 21 Cervejarias & Microcervejarias Para anúncios, patrocínio, divulgação, dúvidas, críticas e sugestões envie um correio eletrônico para 25 Cervejeiros Caseiros & Hobby [email protected] ou acesse o site www.cervesia.com.br. 26 Tecnologia Cervejeira Você pode também ligar para: +55 (11) 5583-1111 28 Cerveja & Saúde http://www.twitter.com/portalcervesia 30 Gastronomia 30 Gestão & Negócios http://www.facebook.com/portalcervesia 33 Produtos & Serviços O E-news CERVESIA® (enviado eletrônicamente) está em arquivo PDF, para preservar a integridade do 36 Classificados conteúdo e facilitar o acesso às informações. É uma publicação brasileira da M Reinold Tecnologia em 37 Currículos & Vagas Qualidade e Produtividade Ltda, especializada no setor cervejeiro. 37 Publicações 38 Agenda Ninguém está autorizado a representar o nome Cervesia® sem autorização expressa. Não é permitida a reprodução total ou parcial das matérias, das fotos e dos textos publicados, exceto com a autorização expressa da M.Reinold. Os artigos assinados por terceiros não refletem necessariamente a opinião da revista. Não nos responsabilizamos por informações ou teor dos anúncios publicados. Tiragem desta edição: 11.400 exemplares EDITORIAL Caro leitor, Em 2012 estamos observando a consolidação das grandes cervejarias multinacionais, que adquirem empresas em países onde o mercado cresce em ritmo acelerado, para compensar o declínio nos mercados estagnados, como a Europa e os Estados Unidos. Nos Estados Unidos, segundo a Brewers Association, em 2011 as exportações de cerveja artesanal aumentaram 86%, inclusive para países emergentes, como o Brasil e a Índia. Desde 2004, as exportações totais de cervejas artesanais norte-americanas aumentaram cerca de 500% desde que o Programa de Desenvolvimento das Exportações da Brewers Association foi iniciado. E o mais interessante é que os fundos para este programa são provenientes do Departamento de Agricultura dos Estados Unidos (USDA). Talvez seja um exemplo para nós brasileiros, de que o governo deva ser parceiro da iniciativa privada e não o seu opressor. Apenas dessa maneira vamos ser realmente um país competitivo. CERVESIA® nº. 98 | APRECIE COM MODERAÇÂO | SE FOR DIRIGIR NÃO BEBA 1 / 39 Nesta edição, abordamos um assunto que muitas vezes é relegado a segundo plano, para não dizer que é totalmente esquecido: a manutenção planejada das máquinas e instalações fabris. Sai mais em conta efetuar a manutenção preventiva e preditiva, do que a corretiva, onde já houve comprometimento dos processos e consequentemente dos produtos. Pense nisso! Um abraço a todos, Matthias Rembert Reinold Mestre-cervejeiro e Editor CORREIO CERVESIA® Agradecemos os elogios, as críticas e as sugestões endereçadas ao CERVESIA® . O comentários serão contemplados na formação das futuras pautas do CERVESIA® . Para participar desta seção, envie sua carta para [email protected] ou pelo site www.cervesia.com.br, inclua seu nome completo, telefone e e-mail. Os e-mails podem ser editados por motivo de concisão e usados em mídia impressa e eletrônica. CERVESIA® nº. 98 | APRECIE COM MODERAÇÂO | SE FOR DIRIGIR NÃO BEBA 2 / 39 CONSULTORIA & ASSESSORIA Nós podemos ajudá-lo a resolver mais rápido os seus problemas na produção de cerveja – temos um mestre cervejeiro diplomado com experiência internacional à sua disposição Nós podemos ajudá-lo a prevenir problemas na produção de cerveja através da definição de sistemas pró- ativos e treinamentos. Nosso consultor pode diagnosticar as causas dos seus problemas de produção e envasamento, fornecendo a você uma análise rigorosa bem informada, e guiá-lo através das ações corretivas que você precisa tomar em suas operações de produção de cerveja, operações de envasamento ou da cadeia de fornecimento. Nós prestamos consultoria para pequenas, médias e grandes cervejarias em todo o país, que produzem uma variedade de cervejas: lagers e ales de diversos estilos (pilsens, escuras, stouts, cervejas de trigo e cervejas especiais). Comece do modo certo Nossos consultores poderão lhe ajudar desde o plano de negócio até a manutenção da qualidade do produto ao longo do ciclo de vida da cerveja. Podemos assessorá-lo no projeto e instalação de sua cervejaria, desde a definição do volume de produção, configuração dos equipamentos, com definição das instalações fabris necessárias (lay-out); escolha dos equipamentos mais adequados às suas necessidades, baseado em normas cervejeiras; indicação dos fornecedores de matérias-primas e insumos. Prestamos suporte aos profissionais envolvidos no projeto quanto à adequação dos equipamentos e instalações e assessoramos tecnicamente o responsável escolhido pelo cliente para registro dos produtos no MAPA e outros órgãos. Solução de problemas na cervejaria (Troubleshooting) Em mais de 15 anos nós solucionamos dezenas de problemas no processo de produção de cerveja, economizando milhares de reais para os clientes e ajudando-os a aumentar as suas vendas. Nossa equipe de consultoria cervejaria é pioneira no uso de sistemas de gerenciamento de problemas e ferramentas de gestão pela qualidade para uso na cervejaria. Com problemas na produção de cerveja custando milhares de reais por cervejaria a cada ano, esta é uma área que não pode ser esquecida. Usamos uma técnica de solução de problemas sistemática que envolve a análise dos sintomas, o diagnóstico da causa principal, a geração de possíveis soluções, análise de risco dessas soluções, a seleção da melhor solução para as circunstâncias, e fechamento do circuito para assegurar que o problema desapareça e não volte. Temos ajudado cervejarias a resolver todos os tipos de problemas do processo, incluindo problemas de rendimento da sala de brassagem, tempo de ciclo da sala de brassagem e problemas de perda de extrato, problemas com a levedura cervejeira, problemas de fermentação, problemas microbiológicos, problemas com off-flavors, problemas com estabilidade de sabor, e questões relacionadas com a turbidez da cerveja. CERVESIA® nº. 98 | APRECIE COM MODERAÇÂO | SE FOR DIRIGIR NÃO BEBA 3 / 39 Especialista em auditorias na cervejaria O nosso consultor de cervejaria tem mais de 30 anos de experiência cervejeira. Nossas auditorias na cervejaria podem comparar as suas operações com os melhores da classe. Podemos realizar auditorias nas áreas de eficiência da sala de brassagem, fermentação e maturação, filtração da cerveja, envasamento em barris e garrafas, higiene na cervejaria, e estabilidade de sabor. Adotamos uma abordagem rigorosa, porém prática, nas auditorias cervejeiras, proporcionando-lhe feedback claro e informativo. Compartilhando a nossa experiência de trabalho com você, nós podemos ajudá-lo a desenvolver seus processos e sistemas para que atinjam o seu pleno potencial. Nosso consultor trabalhou para uma das cervejarias mais bem sucedidas do mundo. Ao todo, ele trabalhou em mais de 15 cervejarias, desde microcervejarias de pequeno porte, até as maiores e mais modernas fábricas. Por serem modulares por natureza, nossas auditorias cervejeiras podem levar pouco tempo como um dia ou dois, proporcionando-lhe uma oportunidade para um grande retorno sobre o seu investimento, por um pequeno compromisso financeiro. Consultoria online Agora você pode contar com uma consultoria on line para a sua cervejaria ou processo de produção. Você pode enviar um e-mail com os tópicos que seja esclarecer, sejam eles dúvidas ou não-conformidades (problemas) dos processos de produção e envasamento, que o Cervesia® responde. Nosso conhecimento teórico e prático do processo de produção de cerveja pode ajudá-lo a assegurar as características de qualidade da cerveja (estabilidade físico-química, microbiológica e sensorial) e manter os perfis típicos de cada cerveja. Desenvolvimento de produtos (cervejas) Possuímos experiência considerável no desenvolvimento de novas cervejas, sendo que algumas delas ganharam prêmios internacionais. Nós podemos ajudá-lo a desenvolver uma nova cerveja, independente do estilo, produzindo um cozimento que atenda às suas especificações, projetando e desenvolvendo o processo necessário para produzir a sua nova cerveja, incluindo a seleção das matérias-primas necessárias – malte, lúpulo e a cepa de levedura adequada. Para isso utilizamos uma abordagem única. Nós não começamos por dizer o que você deve fazer. Começamos por avaliar as matérias-primas, as cepas de leveduras cervejeiras e processos que você usa para produzir com sucesso o seu atual portfólio de cervejas. Então nós definimos em detalhes o tipo de cervejas que você quer fazer, documentamos meticulosamente as características físico-químicas e o perfil sensorial que precisa estar presente em sua cerveja. Produziremos em sua cervejaria uma cerveja que o agrade, e caso necessário, efetuaremos o menor número de alterações possível para as suas atuais matérias-primas, leveduras e processo de fabricação para
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