Beer presentation-and vietnam beer market.pptx

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Source:_______

Chapter 1:
Vietnamese
and beer

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

1. 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
2. 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

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
0
5
10
15
20
25
30
35
40
45
50
2018 2019 2020 2021 2022
NBO Company Shares of Beer
% Total Volume

Tiger by Heineken Vietnam is the leading Brand in the Market (in total Volume)
Heineken remained the leading player in beer in 2022
45%
34%
8%
7%
6%
Other
27.7
14.1
11.3
8.1
7
31.8

Subtitle
Millennials make up a relatively large segment of beer drinkers
Gen Z, 27%
Gen Z, 21%
Millennials, 44%
Millennials, 50%
Gen X, 29%
Gen X, 29%
All respondents
Target audience
Age of consumers in Vietnam
Proportion xxx
Lorem ipsum dolor sit amet,
consectetur adipiscing elit. Sed
eget.

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

Beer
[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

Your logo here
Beer Ingredients
Text
Hops
Malt
Water
Yeast

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

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: < 30oC.
• Using CO2 flushing systems and
equipment sanitation plans.
o Rice is stored for a maximum of 7 days
o Barley can be stored for up to 120 days
Malthouse

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, rice 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).

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

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:_______

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

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

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:_______

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

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

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:_______

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

Transfer 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:_______

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:_______

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

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

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:_______

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:_______

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:_______

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

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:_______

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

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.

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:_______

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:_______

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:_______

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.

To improve 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:_______

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Your logo here
Beer Filtration Process Flowchart
Source:_______

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:_______

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Chapter 4
Bottling Line
Source:_______

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:_______

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. Employs
Mix KTA (amino phosphoric), which reduces the surface tension of water to
further enhance the cleaning effectiveness.
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

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.
• Input: Cleaned bottles.
• Output: Standard clean bottles.
• Loss: Bottles of different color, different types, cracked bottles, dirty bottles.
Source:_______

To separate the product from the external environment, facilitating the sterilization,
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

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.

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

1. Vacuum and CO2 aeration
Source:_______
at a temperature of 2- 4ºC.
Initially, 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%
CO2
Beer
Air

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.
CO2
Beer
Beer flow

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

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 breakageSource:_______
Figure: Tunnel pasterization

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:_______

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
Source:_______

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:_______

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

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

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Template index
Structural
slides
Text-based
slides
Bar
charts
Column
charts
Line
charts
Pie
charts
Area
charts
Scatter
charts
Workplan /
process charts
Organization /
relationships
Concept
slides
Map
slides
Consulting
frameworks
Additional
slides

Subtitle
Template — Description slide
Source:_______
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Subtitle
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Template — Features List
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Template A — Quote
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Template B - SWOT Analysis
Source:_______

Template — Checklist
Source:_______
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Template — Problem-Solving Process Checklist
1. Define problem 
2. Structure problem
3. Prioritize issues
4. Plan analyses
5. Conduct analyses
6. Synthesize findings
7. Craft recommendations
8. Communicate
Status
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Template — Problem Statement
Basic question to be resolved
Text
1. Context
Text
4. Constraints within solution space
Text
2. Criteria for success
Text
5. Stakeholders
Text
3. Scope of solution space
Text
6. Key sources of insight
Text
Source:_______

Subtitle
Template — Clustered bar chart
Source:_______
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Subtitle
Template - Grouped column chart
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START
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1. Analysis to be conducted
xxx
3. End product
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2. Sources of insight
xxx
4. Timing / steps / responsisibility
xxx
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Your logo here
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CHALLENGES
SOLUTIONS
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Source
Description
Application
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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