Higher educational institutions most vehiculated role is to serve the society. The necessary combination for the regional development consists in knowledge need and knowhow, a positive example is the collaboration of Sapientia University and Csíki Sör Manufaktúra. The starting point was the revival of an old local beer receipt. The entrepreneurial bravery and the knowhow of university staff meeting started the possibility to move the product development from laboratory level to mass production. In a short time the beer was realised on a laboratory scale, after that the manufacture was build and the technology implemented and tested. One year later we are glad to say that the beer is one of the most appreciated brands in the market. During technological tests the collaboration developed into the next step and the manufacture became a practical teaching facility. Thank to the flexible management the students now have the possibility to apply the theoretical knowledge gained in to university in practical applications at the manufacture. During this activity the students have scholarship financed by the manufacture. The collaboration third direction is the development of innovative new products, in this activity the most involved are the MSc. students who are doing the research work assisted by the university staff and the manufacture gives them the possibility to tests and to produce the most interesting ideas.

1. ‘Igazi Csíki Sör’ the result of a
successful collaboration between a
small brewery and Sapientia University
Authors:
Assoc. Prof. PhD. Rozália-Veronika SALAMON,
Sapientia Hungarian University of Transylvania,
Faculty of Economics, Socio-Human Sciences and Engineering,
Department of Food Science
András LÉNÁRD
Owner, Csíki Sör Manufaktúra

2. Sapientia Hungarian University of
Transylvania
Established in 2001 as an independent higher education
institution in Romania.
Aim: providing tertiary education in Hungarian language.
Created with the support of the Hungarian Government
and it is functioning in four different towns:
Csíkszereda (Miercurea Ciuc),
Kolozsvár (Cluj-Napoca),
Marosvásárhely (Târgu-Mureș),
Sepsiszentgyörgy (Sfântu-Gheorghe).
Each study centres has a distinctive profile, yet they form
a uniform university structure.
Accredited by 58/2012 law in 3th of April 2012.
Central building in Cluj-Napoca
(Bocskai House)

3. Sapientia Hungarian University of
Transylvania
-A relatively small institution, but it can manifest flexibility in education, being able to
focus on a student based teaching process.
-International relations shape a potential collaboration on teaching and research.
In the academic year of 2015/2016,
2225 students
in 31 BSc programs
and 11 master programmes (275 students)
under the guidance of 195 full time lecturer
and more than 127 other tutors from Romania and abroad.

4. Csíki Sör Manufaktúra
Established in 2014
-revival of an old starch factory and
distillery
-main activity brewing and
distribution
-53 local people in order to ensure
the 0-24h operation
-the beer is marketed as a product
of the local community

5. Agenda
Revival an old beer
receipt
Laboratory scale
production
Csíki Sör in small
amount
Technology
implementation
Manufacture build
Mass production
12000 L beer/day
Big project
Enlarge production
unit
48000 L beer/day
1. pillar
2. pillar
3. pillar
Challenge Solution Result

6. Challenge
Brewing history in Csíkszereda:
1584- Jesuit monks mentions Csíki
brewery,
1727- The monastery brewery inventory
Csíksomlyó,
1890- Romfeld family ran brewery,
1974- Start of industrial beer production,
2011-Sapientia Hungarian University of
Transylvania, Food Science
Department, started to develop new
beer receipts.
2014- Revival of an old Csíki Sör receipt
‘Old document used for tax
calculation, related to manufactured
quantity of beer’ - Romfeld János
1914.04.18 – Local
newspaper (Csíki Hírlap)

7. Challenge
Here we started Together in beer making lab

8. Challenge
Tasting events on different Conferences
organised by University Collaboration became
official

9. Main issues of the collaboration
To participate together in scientific
projects.
To give know-how for beer production.
To help in water quality monitoring.
To help in water treatment system
optimization.
To assure professional practice
programme for students in brewery.
To use laboratory equipments together.
To give scholarships for students
interested in brewery and other
connected domain.

10. First batch done together
august 15, 2014

11. Awards
Hungarian Quality Product
Award, Regions 2015
National Agriculture and
Food Exhibition, 2015
The beer of the year,
Budavári Beer festival, 2015

12. New Product
 Developed in Sapientia University laboratories,
 Christmas beer, Limited edition,
 Lager fermented beer with honey,
 Matured for 40 days,
 Sweet taste,
 Hoppy aroma and bitterness (20 IBU),
 Gold to medium brown color (17,4 EBC),
 9% of alcohol,
 Made only by natural raw materials,
 Honey provided by local farmers.

13. Advantages of partnership
--6 students makes professional practice program:
-not only learning but doing training on the job having real responsibilities in production process.
-receiving scholarship.
-- two research project are running
-Food safety monitoring
-Technological Water treatment and waste water treatment technology improvement
-- tree specialist from university give know-how
- in beer production
- food safety and microbiological issues
- waste water treatment
-- more then 20 graduated students are employed
--15 food engineers involved in beer production process
-- 2 in sale management
-- 2 in financial management
-- 2 as marketing specialists
-- other companies show interest in the same partnerships
-- University is serving the society.

14. Advantages for the economic
partner
 Easy and facile access to locally
developed specialists in brewing.
 Good marketing tool.
 The factory’s importance in the local
community is reinforced due to the
collaboration with the local
University.
 And last but not least money of
course.

15. Problems, dilemmas
 Considering that this was the first complex collaboration, the lack of
experience was a disadvantage.
 Lack of an employee at the University with scope of activity in contact
building with local and regional actors.
 Finding methods to reduce the excessive administrative process.
 It is necessary to develop a more flexible teaching schedule that
makes possible to the students to join this internship, giving the
possibility to obtain practical skill for future professional work.
 Improving communication between companies and the University for a
better utilisation of resources and opportunities.

16. Thank you for your attention!