projects on Fosters Beer

Specialization Project “Fosters Beer”

AUSTRALIA

General Facts

Australia is a land of contrast - vast, boundless, and diverse. Its landscape ranges

from desert and bushland in the central areas, to rainforest in the North, to snowfields in

the South East. Australia consists of two land masses: mainland Australia and Tasmania.

It lies in the Southern Hemisphere. Australia's nearest neighbour is Papua New Guinea,

200km north. Australia lies 1920km west of New Zealand, and 2000km to the north of

Antarctica.

M S Ramaiah College Of Hotel Management 1


Some interesting facts:

Location Oceania, continent between the Indian Ocean and the South Pacific Ocean

Geographic coordinates

27 00 S, 133 00 E

Map references oceania Area total: 7,686,850 sq km water: 68,920 sq km note: includes Lord Howe

Island and Macquarie Island land: 7,617,930 sq km Area comparative

slightly smaller than the US contiguous 48 states

Land boundaries 0 km Coastline 25,760 km Maritime claims territorial sea: 12 nm continental shelf: 200 nm or to the edge of the

continental margin exclusive economic zone: 200 nm contiguous zone: 24 nm

Climate generally arid to semiarid; temperate in south and east; tropical in north Terrain mostly low plateau with deserts; fertile plain in southeast Elevation extremes

lowest point: Lake Eyre -15 m highest point: Mount Kosciuszko 2,229 m

Natural resources

bauxite, coal, iron ore, copper, tin, gold, silver, uranium, nickel, tungsten, mineral sands, lead, zinc, diamonds, natural gas, petroleum

Land use arable land: 6.55% (includes about 27 million hectares of cultivated grassland) permanent crops: 0.04% other: 93.41% (2001)

Irrigated land 24,000 sq km (1998 est.) Natural hazards cyclones along the coast; severe droughts; forest fires Environment - current issues

soil erosion from overgrazing, industrial development, urbanization, and poor farming practices; soil salinity rising due to the use of poor quality water; desertification; clearing for agricultural purposes threatens the natural habitat of many unique animal and plant species; the Great Barrier Reef off the northeast coast, the largest coral reef in the world, is threatened by increased shipping and its popularity as a tourist site; limited natural fresh water resources

Environment - international agreements

party to: Antarctic-Environmental Protocol, Antarctic-Marine Living Resources, Antarctic Seals, Antarctic Treaty, Biodiversity, Climate Change, Desertification, Endangered Species, Environmental Modification, Hazardous Wastes, Law of the Sea, Marine Dumping, Marine Life Conservation, Ozone Layer Protection, Ship Pollution, Tropical Timber 83, Tropical Timber 94, Wetlands, Whaling signed, but not ratified: Climate Change-Kyoto Protocol

Geography note world's smallest continent but sixth-largest country; population concentrated along the eastern and southeastern coasts; regular, tropical, invigorating, sea breeze known as "the Doctor" occurs along the west coast in the summer

In Australia, (due to its arid interior), most people live along the coastline, and it is for

this reason that Australia is considered to have one of the highest degrees of urban

concentration on earth.



Population density: 2 people per square km.

One in four Australian residents is either a first or second generation settler.

Australian Icons

Coat of Arms: Australia's coat of arms was granted in 1912 by King George V. It

consists of a shield composed of six parts, each containing one of the state badges. The

shield is supported by two Australian animals, the kangaroo and the emu. Not only are

these two animals typically Australian, but they are they are unique in another way: they

are physically not able to walk backwards, signifying Australia as a forward-moving,

forward-thinking nation!

Flag: Australia's flag was proclaimed the national flag in 1951. It features: the Union

Jack in the upper corner, reflecting Australia's historic links to the British

commonwealth; the five-starred Southern Cross, a constellation visible in Australia's

night skies; and the seven-pointed Commonwealth star, representing Australia's states

and territories.

Floral Emblem: Australia's floral emblem is the golden wattle.

National Animal Emblem: Australia's national animal emblem is the kangaroo.

History

The Aboriginal people of Australia existed in almost total isolation for over 60 000 years.

They had no written history, but investigation of Dreamtime stories, cave paintings and

etching reveals a culture remarkable in its complexity and richness. Strong spiritual ties

link them to the land, which influences their lives from birth to death. Before white

settlement, there were more than 600 tribes in Australia, whose subsistence was based on

hunting, fishing and seed gathering.



Colonisation of Australia by white settlers began in 1788. White settlers included a mix

of British and Irish convicts, British military guards, and free settlers.

The presence of white settlers in Australia from this date has impacted greatly on the

lives of the Aboriginal population, and the Australian government is working to address

the difficulties and wrongdoings of the past.

Customs

Australia is a young and diverse nation and Australian people come from many different

cultural backgrounds. As you settle in and make friends you will find that there is no such

thing as a 'typical' Australian. You will encounter a wide range of social customs, habits

and perspectives on life that may be new and different from what you have experienced

before. This section may help you to prepare for some of these new experiences.



History of beer

Brewing is almost certainly the most ancient manufacturing art known to man,

and is probably as old as agriculture. Beer is also as old as bread - in fact it is probable

that either beer or bread may have been a by-product of the other. According to

archaeologists, 'beerbread' was known in many eras.

Earliest references to beer

The Chinese brewed beer called 'Kui' some 5,000 years ago. In Mesopotamia, a

4,000 year-old clay tablet indicates that brewing was a highly respected profession - and

the master brewers were women.

In ancient Babylon, the women brewers were also priestesses. The goddesses

Siris and Nimkasi were patronesses of beer, and certain types of beer were reserved

exclusively for temple ceremonies.

In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions

regulating the business of tavern keepers in his great law code. These provisions covered

the sale of beer and were designed to protect the consumer. The punishment of short

measure by an innkeeper was drowning, which was an effective way to prevent any

repetition of the offence!

An ancient tablet now in New York's Metropolitan Museum lists Babylonian

beers as: dark beer, pale beer, red beer, three fold beer, beer with a head, without a head

etc. It also records that beer was sipped through a straw - in the case of royalty a golden

straw, long enough to reach from the throne to a large container of beer kept nearby.



3,000 year old beer mugs were uncovered in Israel in the 1960s. Archaeologists

said that their find at Tel Isdar indicated that beer drinking in Israel went back to the days

of King Saul and King David. An Assyrian tablet of 2,000 BC lists beer among the foods

that Noah used to provision the ark.

The Egyptian era

Some 5,000 years ago in the Imperial Egypt of the Pharaohs, beer was already an

important food item in the daily diet. It was made from lightly baked barley bread, and

also was used as a sacrament.

People gathered in the evening to drink at a 'house of beer'. Beer was the natural

drink of the country, a basic in the diet of the nobility and of the fellah (the peasant). As

well as being a drink, beer was also used as medicine. A medical document which was



written in about 1,600 BC lists about 700 prescriptions of which about 100 contained the

word 'beer'.

The Egyptians also provided their dead with food and beer. An old Egyptian

tomb bears the inscription: "....satisfy his spirit with beef and fowl, bread and beer". In

the taverns or houses of beer in Egypt, the favourite toast was "Here's to your ghost".

Beer also had status - a keg of beer was considered the only proper gift to be

offered to the Pharaoh by a suitor seeking the hand of a royal princess. 30,000 gallons a

year was also offered as a fitting gift to the Gods by Pharaoh Rameses II (1,200 BC).

It is recorded that a similar amount was also offered to appease the gods when

they became angry.

Isis, the nature goddess, was Egypt's patroness of beer brewing and an important

civic official was charged with the task of maintaining the quality of beer, an integral part

of everyday life and religion.



Other references to beer from Egyptian times include mention of beer brewed

from barley in the Egyptian's Book of the Dead, and many ancient Egyptian wall

hangings also depict the brewing of beer.

The Greek and Roman era

It was the Egyptians who reputedly taught the Greeks how to brew beer. In fact it

has been suggested by historians that Dionysus, the wine-god of Greek mythology, was

actually a superimposition of Dionysis, the beer-god from pre-historic times.

The famous Greek writer Sophocles (450 BC) stressed moderation, and suggested

a diet of "bread, meat, green vegetables and zythos (beer)". Other early Greek writers,

Xenophon and Herodotus, also mention



The Greeks

The Greeks in turn taught the Romans to brew, and Julius Caesar, following the

fateful crossing in 49 BC of the River Rubicon, toasted his officers with beer.

The Romans then showed the savage tribes in Britain the art of brewing. Pliny

and Tacitus are among the classical writers who record the development of the brewing

art among the Celtic and Teutonic peoples of Britain and Central Europe.

The Christian era

Beer really came into its own with the advent of the Christian era, largely through

the influence of the monasteries which brewed and improved the beer. Monks often built

the first breweries as pioneers of the hotel business, providing shelter, food and drink to

pilgrims and other travellers.



Three Christian saints are listed as patrons of brewing, all distinguished members

of the Christian faith: Saint Augustine of Hippo, author of the confessions; Saint Luke

the Evangelist; and Saint Nicholas of Myra, better known as Santa Claus.

Other saints also had links with brewing. Saint Columban, doing missionary

work in Germany, found people preparing to consume a cask of beer in a ceremony to a

pagan god. He blew upon the case, which fell apart, and when the crowd became

penitent he miraculously increased the small amount of beer left. Saint Bright is credited

with changing water into beer to feed lepers. She personally brewed ale each Easter time

to supply all of the churches in the neighbourhood.

Saint Mungo, the patron saint of Scotland's oldest city, Glasgow, established a

religious brotherhood there in 540 AD, and one of the brothers started brewing to supply

the others. Brewing is still regarded as the oldest industry in Glasgow. Saint Patrick,

according to Senchus Mor, the book of the ancient laws of Ireland (438-441 AD),

numbered among his household a brewer - a priest called Mescan.

Medieval times

The Emperor Charlemagne (AD 742-814), the great Christian ruler, considered

beer as essential for moderate living, and personally trained the realm's brewmasters.

King Arthur served his Knights of the Round Table with beer called bragget.



Even in medieval times, beer was generally brewed by women. Being the cooks,

they had responsibility for beer which was regarded as 'food-drink'. After the

monasteries had established the best methods of brewing, the 'ale-wives' took the

responsibility for further brewing.

In England at this time a chequered flag indicated a place where ale and beer

could be purchased.

Of course few people other than the clergy could read or write, and a written sign

would have been of little use.

Many events of this era incorporate the word 'ale', reflecting its importance in

society. Brides traditionally sold ale on their wedding day to defray the expenses - hence

'bride-ale' which became 'bridal'. The Christmas expression 'yule-tide' actually means

'ale-tide'.

Saint Thomas A'Becket, martyred archbishop of Canterbury, was selected as

patron saint of one of the London Guilds, the Brewers' Company. When he went to

France in 1158 to seek the hand of a French princess for Prince Henry of England, he

took several barrels of British ale as gifts.



Beer was also handed out free of charge to weary travellers when the Wayfarer

Dole was established in England. A Pilgrim's Dole of ale and bread can still be claimed

by all wayfarers at the Hospital of St Cross, Winchester, England. This is said to have

been founded by William of Wykeham, (1367-1404), and was claimed by Emerson, the

American essayist, when visiting Winchester.

1400 ONWARDS

Today, 'ale' and 'beer' are used as interchangeable terms. However, ale, which

consisted of malt (usually made from barley although other grains were used), water and

yeast, was replaced at the start of the 15th century by beer. Introduced from Flanders,

beer was bittered with hops and kept better than English ale because of the preservative

quality of the hops.

By the end of the century, beer had almost completely replaced the old English

sweet ale, and was being exported to Europe. Records dating back to the 15th century

show that almost half of the ships' cargoes taken across the North Sea and the Baltic Sea

were barrels of beer.



Until the middle of the 16th century, beer making was mainly a family operation

and had little commercial application. However, it was certainly an integral part of

everyday diet.

Ladies-in-waiting at the court of Henry VII were allowed a gallon of beer for

breakfast alone. Queen Elizabeth, when travelling through the country, always sent

couriers ahead to taste the local ale. If it didn't measure up to the quality required a

supply would be shipped from London for her.

William Shakespeare's father was an ale-tester or 'conner'. The 'conner' tested the

ale by pouring some upon a bench and sitting on it while drinking the rest. If there was

sugar in the ale, or it was impure, their leather breeches would stick after sitting for half

an hour or so.

The Dean of St Pauls, in the 16th century, is credited with the invention of bottled

ale. Dr Alexander Norwell put ale in a bottle when he went fishing and left the bottle in

the grass. Returning some years later he found the cork came away with an explosion but

he taste and quality of the ale was still good.



European beer first arrived in America with Christopher Columbus' ships. On his

last voyage to America in 1502, Columbus found the natives of Central America making

a first-rate brew "of maize, resembling English beer".

The Pilgrim Fathers landed at Plymouth Rock, instead of further south as planned,

partly because they were out of beer.

A journal entry dated December 19, 1620 said: "We could not take time for

further search or consideration; our victuals being much spent, especially our beer".

At the end of the 17th century, the weekly allowance for pupils of all ages at one

English school was two bottles a day. Beer was a good deal safer and more palatable

than the available drinking water which was often drawn from polluted rivers. And beer

was also common in the workplace. The American scientist and statesman, Benjamin

Franklin, who lived in London from 1757-1774, recorded the daily beer consumption in a

London printing house which he visited.

The employees each had a pint before breakfast, a pint between breakfast and

dinner, a pint at dinner, a pint at six o'clock and a pint when they finished work.



BREWING IN AUSTRALIA

European settlement of Australia began at Sydney Cove in 1788. No doubt there

were attempts to brew beer from the early days of the colony but the first recorded details

of brewing were by a Mr John Boston, a free settler who arrived in Sydney in 1794. It

must have been an interesting brew if reports of its main ingredients are correct - Indian

corn (maize), and for bittering, the leaves and stalks of the Cape Gooseberry plant. It was

a poor product and production soon ceased. In the same year, the first commercial

brewery was established at Kissing Point.

Successive Governors encouraged both the establishment of breweries and

attempts to produce the basic raw materials of malt and hops. Their aim was to break the

prevailing habit of drinking rum and the 'Rum currency' which dominated the economy.

The first - and last - Government brewery, established in Parramatta in 1804 and

operated by experienced brewers, marked the start of the industry in Australia. However,



this was also a financial failure and was bought by the Government brewer, Thomas

Rushton, in 1806.

By the time John Tooth and Charles Newman opened their Kent Brewery with the

trademark of the White Horse of Kent in October 1835, there were nine other breweries

in Sydney plus local breweries in the surrounding country areas.

Breweries were also established very early in the life of the other states with

Tasmania having the distinction of being the home of Australia's oldest brewery -

Cascade in Hobart, which was established in 1824. South Australia's first brewer was

John Warren, who built a small brewery in Adelaide soon after the founding of the

colony in 1836.

Western Australia's first brewery was established in Perth in the following year,

while Melbourne's first brewery was established in 1838 by Mr John Moss at the back of

the Ship Inn in Flinders Street. The brew was known as "She-oaks Tops" because she-

oaks grew abundantly on the crest of nearby Batman's Hill. The first brewery in

Queensland was established in 1860.

Early production in Australia was based on English methods of top fermentation

where the yeast rises to the surface of the beer at the end of fermentation, is skimmed

from the top and the beer sold without any maturation or storage. However, gradually the

English methods of top fermentation were to a large extent replaced by the Continental-

style bottom fermentation, pioneered in Australia by the Foster Brewing Company

(established in 1888) and the New South Wales Lager Beer Company (established in

1896 at Waverley and taken over by Edmund Resch in 1900). In this system, the yeast

settles to the bottom of the vessel at the end of the fermentation period, and the beer then

undergoes a storage period. The product is lager (derived from the German word for

storage).



The (Commonwealth) beer Excise Act of 1901 had a dramatic effect on

Australia's brewing industry, with its stringent conditions forcing many breweries to

close. Those that survived started acquiring or building hotels to be assured of an outlet

for their products, especially with the hard economic times of the 1920s.

During the Depression an understanding developed between interstate brewers

which established market boundaries. These were also largely reinforced by the fact that

bulk beer accounted for most of the production and the climate was not suited to

transporting the barrels.

Bulk beer was delivered in wooden casks which ranged in size from pins (5

gallons) to butts (120 gallons) transported on horse-drawn drays (usually pulled by

Clydesdales). Each brewery had its own cooperage where casks were made from oak or

blackwood staves.

The advent of demand for a cold draught beer brought about the demise of the

wooden barrel in 1950 and the rise of the stainless steel cask. The wooden cask could not

withstand the additional pressure required to hold the carbonation level needed in cold

draught beer and to deliver the beer through the small-bore pipes of the cooling units.

Also it was not possible to sterilise the wooden cask and this increased the risk of the

beer reaching the consumer in an unfit condition.

The Foster Brewing Company was largely responsible for the development of

packaged beers, having been established in 1888 with a German head brewer and ice-

making machinery from the USA.

Early deliveries of bottled beer were in wicker baskets with individual dividers;

the bottles were sealed with corks, glass balls or glass plugs with rubber rings held with a

wire clip. The wicker basket gave way to the wooden crate and currently the cardboard

carton.



Canned beer had been developed in the USA just prior to the Second World War

and was first produced in Australia in the early 1950s.

Developments since have included improved engineering techniques and the use

of stainless steel which has led to larger vessels and improved productivity. Better

instrumentation, the introduction of computers and improved microbiological methods

has all combined to give the brewer a greater level of control.

Developments in the brewing industry in Australia - particularly brewing

techniques and hop developments - have been distinctive enough that beers made by

Carlton and United Breweries are exported throughout the world and made under licence

in six countries - the United Kingdom, Ireland, Sweden, Germany, Canada and China.

CUB beers are also made at two breweries in Fiji.



THE HISTORY OF Carlton United Brewery (CUB)

Background to the brewing industry in Victoria

Tradition of brewing in Victoria goes back to 1838, when a Mr John Moss

established a brewery at the back of the Ship Inn in Flinders Street, Melbourne. The beer

produced there was known as "She-oak Tops" because she-oaks grew abundantly on the

crest of nearby Batman's Hill.

Even before the gold rush started in the early 1850s, Melbourne was considered a

hard-drinking town - seen as tough, fast and American in tone. The huge growth in

population with the gold rush saw a corresponding rise in the number of breweries. In

1856, Melbourne had 136 hotels, inns and taverns and by 1871 Victoria had 126

breweries.

Once the gold rush was over, people settled in towns and cities and commerce

blossomed. As commerce developed, so did the art of brewing, with breweries

employing better equipment and skills to improve the quality of beers. The beers were

dark and heavy and characterised by a bitter taste, so those who could afford it drank

imported beers - mainly English. The improvement in the quality of local brew can be

measured by the drop in the value of imported beer from $1,200,000 in 1860 to less than

$300,000 in 1872.

An important change in the style of beer brewed was the successful brewing of

European-style lager - beer light in colour and served chilled - which gained immense

popularity.

The first commercially successful lager brewery in Australia was established in

1888 by the Foster brothers in Collingwood. The Foster Brewing Company was

equipped with the latest American machinery, including ice-making equipment, and the



head brewer was a German-American who had studied his art in Cologne. Their brews

quickly cut into the local and imported bottled beer market, almost monopolising it.

The 1890s crash after the land boom of the 1880s brought economic recession and

the brewing industry was a notable victim. Between 1895 and 1905 more than 50

breweries in Victoria closed. Many of those surviving had to undergo financial

restructuring or changed hands.

The first years of this century saw a return to relative economic prosperity, but

some breweries never recovered and finally closed or sold out. When some of the larger

Melbourne brewers decided to curtail the cut-throat price discounting to keep their

businesses profitable, it caused a hostile reaction from some of the more influential hotel-

keepers who built their own brewery. The Melbourne Co-operative Brewery became a

serious competitive threat to the established brewing companies.

To help cut costs in the face of this competition, some independent Melbourne

brewing companies decided to amalgamate. Agreement took two years to negotiate and

finally, on 8 May 1907, Carlton and United Breweries Limited was registered.

The six companies that amalgamated were:

McCracken's City Brewery Limited

Victoria Brewery Proprietary Limited

Carlton Brewery Limited

Castlemaine Brewery Company (Melbourne) Limited

Shamrock Brewing and Malting Company Collingwood Limited

Foster Brewing Company Proprietary Limited



McCracken's City Brewery

McCracken's City Brewery was founded in Little Collins Street in 1851 by

Messrs. Robert and Peter McCracken and James Robertson. From a small start, a brewer

was engaged in 1873 and output greatly increased.

McCracken's became a public company in April 1888 and in 1890 its output was

the greatest since being established. Despite being affected by the financial crises of the

mid-1890s, McCracken's had recovered by the turn of the century and had the largest

trade of the Melbourne breweries.

Victoria Brewery Proprietary Limited

Thomas Aitken, founder of the Victoria Parade Brewery in East Melbourne had

come to Victoria from Scotland in 1842, aged 19. In 1851 he founded a brewery in

Geelong and in 1864 started the Victoria Brewery. In 1884 on his death the brewery

passed to his son, and was described as "one of the largest and handsomest in Victoria".

In 1888 it was floated as the Victorian Brewing Malting and Distilling Company

Limited and was awarded first order of merit for its entry of bottled beer in the light

sparkling ale section at the Centennial Exhibition at Melbourne.

In 1892 the brewery was in trouble and the company went into liquidation. Taken

over by London investors it was known as the Melbourne Brewery and Distillery

Company. By 1904 it was in trouble again, and Mr Emil Resch was appointed as

Manager and Receiver. Carlton Brewery then decided to take over the brewery and Mr

Resch was engaged as brewer and manager.

Carlton Brewery LimitedThe Carlton Brewery was established in Bouverie Street, Carlton, in 1864, where

the North Melbourne Brewery had operated since 1858. However, the brewery was

purchased in 1865 by Mr Edward Latham, generally regarded as its founder. Mr Latham



established the brewery on a firm footing, helped by Mr Alfred Terry, an experienced and

respected brewer.

After 17 years of successful brewing, Mr Latham sold out to the Melbourne

Brewing and Malting Company. However, an amalgamation in 1889 of this brewery and

the West End Breweries resulted in a new company known as Carlton and West End

Breweries Limited.

The financial crisis of the 1890s resulted in liquidation, with the business being

taken over by Carlton Brewery Limited, registered in March 1896. When trade picked up

towards the turn of the century, Carlton began to recover. Carlton Ale was held in high

regard due to the skills and efforts of the head brewer, Colonel Ballenger.

In 1898 an arrangement was made between Carlton, McCracken's and

Castlemaine Breweries to rent the Yorkshire Brewery, which had closed. This contract

was referred to as the triple alliance.

Castlemaine Brewery, MelbourneThe brewery was an offshoot of the one founded by the Fitzgeralds at

Castlemaine, Victoria. Nicholas Fitzgerald had arrived in Victoria in 1859 to join his

brother and became a prominent figure in both political life and the brewing industry.

To extend business, the brothers started a brewery in South Melbourne in 1871,

selling out in 1885 to a company called the Castlemaine Brewing Company Melbourne

Limited. The company prospered with average sales in 1889 of 1,000 hogsheads a week.

However, the brewery suffered during the depression and several bad brews were

produced in 1902.



Shamrock Brewing and Malting Company LtdTrade of this brewery was never very large, but it was a sound business and did

not suffer the severe hardships of other brewing companies. The brewery was started as

Graham's Brewery in East Collingwood and was operated by Thomas Graham until his

death in 1871. In 1874 it was taken over and renamed the Shamrock Brewery and

Malting Company Limited, run by Mr Boyd.

By the turn of the century it had become one of the most solvent and progressive

breweries in Melbourne. It was one of the few breweries paying a dividend, which was

largely due to the efforts of Mr Boyd.

Foster Brewing Company Proprietary LimitedIn 1887 two brothers - William Manning and Ralph Rose Foster - came

out from New York and built a small modern lager beer brewery in Rokeby Street,

Collingwood. They began brewing in 1888 and although their first beer was a sensation,

winning a first prize against the world's best at the Centennial Exhibition, the brothers

were forced to sell out.

Within a short time Foster's, which specialised in bottling, was cutting the other

breweries out of the bottled beer trade - in fact they had such a monopoly the matter was

raised in Parliament. Late in 1889 Foster's was formed into a private company.

In 1899, the company turned its attention to a light running ale called Foster's

XXX, and in 1901 they shipped 30 cases of lager to South Africa. At this time they were

the only brewery making an attempt to build a regular export trade.



Carlton and United Breweries

The directors of this new company consisted of representatives from each of the

six breweries - Mr CL Pinschof and Mr WL Baillieu (Carlton), Mr A McCracken

(McCracken), Mr W Brookes (Victoria), the Hon N Fitzgerald (Castlemaine), Mr J

Thompson (Shamrock) and Mr M Cohen (Foster's). Mr Emil Resch was appointed

General Manager of the new company.

In 1909 CUB purchased the Yorkshire Brewery which was later prepared as a

stand-by plant in case of fire at either the Carlton or Victoria Breweries, and still later

was used as a cooperage (wooden keg-making facility).

Wartime restrictions led to some disorganisation and a dip in trade. But by 1919

the company's plants were producing to capacity but could not meet demand. The post-

war period leading to the depression of the 1930s was one of considerable expansion,

with export trade reaching markets such as India, New Guinea and Shanghai.

The post-war boom reached its peak in 1923, when the company was installing a

beer drawing plant and attending to the bar plumbing of some 647 hotels and clubs in

Melbourne and suburbs as well as 344 hotels and clubs in the country. CUB also

purchased more breweries.



In 1924 the Hodges Bros Brewery in Geelong became part of the company and in

1925 both the Fitzgerald's Brewing and Malting Company in Castlemaine and the Cohn

Bros Victoria Brewery Ltd in Bendigo were bought. In the same year, after prolonged

tough competition between them, CUB absorbed the Melbourne Co-operative Brewery

Company Limited. This led to the Abbotsford Brewery becoming a unit in the

organisation similar to the Carlton and Victoria Breweries.

Adverse business conditions in the 1930s had a depressing effect on the

company's profits. However, CUB maintained its growth by buying the Northern

Australian Breweries Limited, which included the Cairns Brewery, in late 1931.

With the outbreak of the Second World War, trade was once more restricted and

shipping difficulties halted the export trade, except for the supply of beer to our forces

overseas. Manufacturing of beer was reduced by a third, and although the lifting of

controls in 1946 increased trade, there were still shortages of raw materials such as

barley.

In 1949 Carlton Brewery concentrated on the brewing of bulk beer, leaving

bottling to be done at Abbotsford and Victoria. In the same year, the Northern Australian

Breweries purchased silos in Southern Queensland which were converted into a

malthouse to supply the Cairns Brewery.

A hop research scheme was also started by CUB with the aim of improving the

brewing quality of Victorian hops. Research to produce new varieties was carried out at

Ringwood, with considerable success. The variety "Pride of Ringwood" became the

standard hop used by all Australian brewers. A hop extract plant, costing more than $1

million in 1961, was given an award for its ingenious process and original engineering

design.

In 1957 CUB built a brewery in Darwin especially designed by the company's

technical staff. This brewery was amalgamated with Swan Brewery’s Darwin operations



and hotels to form Northern Territory Breweries Limited. CUB acquired Swan’s share in

1973 and operated the brewery until 1989, at which point it closed. In the same year

building commenced on the Carlton Brewery (Fiji) Limited in Suva. CUB also expanded

with the purchase of several other companies including the Ballarat Brewing Company

(1958), the Queensland Brewery Limited of Brisbane and Toowoomba (1961), Thomas

McLaughlin & Co Pty Ltd of Rockhampton (1961) and the Richmond Brewery (1962).

A new million dollar maltings at Toowoomba was officially opened by the Premier of

Queensland on 15 July 1968.

The 1970s saw enormous expansion in production capacity. CUB spent $30

million at Abbotsford to make it one of the largest beer-packaging plants in the world and

a new technical centre with fully-equipped laboratories was build at Carlton.

Foster's Lager became the brand leader in Australia and the foundations were laid

for its international success as exports grew. By 1980 CUB beers were selling in 65

countries.

CUB took a giant step forward in 1983 with the take-over of the brewing assets of

Tooth and Co in NSW, including Kent Brewery on Broadway in Sydney. This meant

CUB became a truly national brewer, producing about half of all Australia's beer.

In December 1983, Elders IXL mounted one of the biggest corporate take-overs

in Australian history by bidding for CUB. This succeeded and CUB, under new

Managing Director Mr Peter Bartels, began a major drive to become one of the world's

leading brewers.

In September 1986 Elders IXL acquired Courage Breweries, the sixth largest

brewer in the United Kingdom, and followed this early in 1987 with Carling O'Keefe,

one of Canada's top three brewers. These breweries made and marketed Foster's and

other Carlton products. Today Foster’s is one of the world’s fastest growing international

beer brands with growth of more than 60% in the past five years. Australia’s famous

beer around the world, Foster’s is now available on every continent, sold in more than



130 countries and made in 20 breweries in nine countries. It is also the number one

selling beer in London.

In March 1990, Elders IXL was reconstructed into a single-purpose international

brewing company and renamed the Foster's Brewing Group, with Peter Bartels as Chief

Executive.

Two years later Mr Ted Kunkel assumed the top post and Australia's biggest

company, BHP, became the largest shareholder (BHP exited Foster’s in 1997, placing

661 million shares on the market).

Meanwhile, CUB and Power Brewing joined forces in 1992 to launch

Queensland Breweries Limited, which was bought out by CUB in the following year.

Also in 1992, CUB began a partnership with Cascade, Australia’s oldest continuously

operating brewery. This was a joint venture partnership, with CUB acquiring the venture

in 1994.

A controlling interest in the Matilda Bay Brewing Company Ltd in Western

Australia was acquired by CUB in 1994. The brewery produces CUB national brands as

well as its own, including the popular Redback and Matilda Bay Bitter brands.

Two years later, CUB purchased the brewing assets of Goldchill Brewing in the

Northern Territory and renamed it the Darwin Brewery. The brewery produces the

world’s largest beer bottle - the two-litre Darwin Stubby.

The acquisitions of the 90s meant that CUB had operations in five states, the

Northern Territory and two company breweries in Fiji.

Also during this time, CUB moved to leverage its strengths in the leisure and

hospitality industry via the establishment of ALH in 1995. The ALH group’s focus is to

develop first class leisure and entertainment venues with broad appeal in key locations in

the populous suburbs of Australia’s major cities and in regional centres. ALH venues

offer a total leisure and entertainment experience for the whole family in modern and



exciting environments. ALH’s portfolio includes more than 150 hotels and 90 other

liquor outlets in Victoria, Queensland, Western Australia, NSW and South Australia.

Today, CUB is Australia’s leading brewer and a leading innovator in hotel-based

leisure development, employing more than 1,00,000 people and producing around a

billion litres of beer a year.

CUB is the biggest profit contributor among the business that make up Foster’s

Group.



BREWING

Brewing - the raw materials

The Major raw materials used for brewing are

Malt

Hops

Liquid

Sugar

Glucose

Yeast

water

MaltThe main raw material from which beer is made is a form of starch.

Traditionally in the brewing industry this is malted barley.

Harvesting.



Grain

Barley is the most commonly used grain in the brewing process. It is a basic

cereal grain.There are three types of barley and these are differentiated by the number of

seeds at the top of stalk.

Barley seeds are grown in two, four or six rows along the central stem. Two-row

barley malts are the best type of malt and have a higher starch to husk ratio than four or

six row barley malts. Six row barley has a higher concentration of enzymes needed to

convert the starch in the grain into sugar and other fermentable products.

Rye, Oatmeal and Sorghum are also used. Corn and rice are common adjuncts in light lagers,

The cereal grain gives beer its color, sweetness, body carbohydrates, proteins,

vitamins, minerals and starch.

Cereal grain is malted to obtain fermentable sugars. In the process of malting, the

grain is first soaked in water until it partially sprouts. It is then kiln-dried, roasted,

mashed and fermented. The mashing process converts the starch in malt into sugars,

which are transformed into alcohol and carbon dioxide through the fermentation process.

The character of the beer depends on the manner in which the malt is kilned.

Gentle kilning produces light-colored malts, which are used to brew golden pilsners.



British pale malt is kiln-dried at higher temperatures and yields more color and a

drier flavour. Vienna and Munich malts are kiln-dried at even higher temperatures and

they give still darker colors, reddish tones and a little sweetness.

The choice of grains greatly affects the beer. Barley produces soft, sweetish, clean

flavours, while rye adds a delicate taste of spice. Rice gives a cleaner and crisper flavour,

while corn imparts an unpleasant ‘chicken feed’ flavour. Oats in small quantities gives

oily, silky and smooth flavours.

Specialty grains enhance the color and flavour in the beer. Crystal malt is

moistened during the kilning process causing the sugars in the malt to caramelize and

produce a reddish brown color and a nutty flavour. Roasted malts range from golden to

brown to black

Barley is converted to malt by being steeped in water at a strictly controlled temperature and then germinated for several days. Germination brings the starch and protein in the barley into a state when it is suitable for subsequent brewing operations. When this process has gone far enough it is stopped by passing hot air through the malt.



Hops

The hop plant (botanical name Humulus Iupulus) is a perennial herbaceous vine

with a root system that can extend as deep as ten feet below the soil surface. Just below

the surface is the thickened root stock from which new shoots arise each year. The young

vines are trained on to supporting strings when they are 30-45cm long.

Hops are members of the nettle family. They resemble small green or yellow pine

coned with soft leaves. The flowery aromas and the bitterness in a beer come from resins

and oils in the glands at the base of the hop flower. The tannin in petals clarify beer

The hop vines grow 15-20cm per day and are grown to 5.5 metres. As the vines

grow vertically they develop lateral branches which supply the buds that eventually

bloom into hop flowers.

The hop plant bears male and female flowers on separate plants. Pollination

occurs when the flowers are formed with the pollen carried by the wind from the male

plant to the female plant.



The hops used by the brewer are the greenish-yellow cones formed by the

development of the flower of the female plant. The essential oils and resins which

contribute the characteristic aroma and bitterness of the finished beer are secreted at the

base of the cone.

The most well known aroma variety of hops is the ‘saaz’ or ‘saazer’ from

Bohemia. The delicate, fresh and flowery aroma of saaz hops is best suited for brewing

pilsners.

In Germany, the most famous hops variety is the ‘Mittle fruh’ from Hallertau in

Bavaria. Classic Bristish hops are ‘Fuggles’ and ’Goldings’, and are used for bittering

and aroma.

These varieties were named after the farmers who selected and propagated them.

Goldings are rich, earthy and round, while Fuggles are less round in aroma and softer.

World-wide renown and technical leadership has been achieved by CUB with its

development of new and improved varieties of hops. To assure future supplies of hops

CUB established an experimental hop station on 2.5 acres in the outer Melbourne suburb

of Ringwood in the 1950s. The research programme included producing a hop with a

high yield and resin content. Two important varieties - Ringwood Special and Pride of

Ringwood - have been released which have had a profound effect on the industry. Pride

of Ringwood is now exported throughout the world and is virtually the sole variety grown

in Australia.

A hop-extract has also been developed by CUB to produce the extract which is

mixed with the beer after fermentation. The process of producing the hop concentrate is

patented by CUB and is being marketed internationally. As the concentrate remains

stable during transport, it can be used in place of fresh hops anywhere in the world.



Yeast

Yeast is a microscopic form of plant life. Brewer's yeast is used for fermenting

malt extract and converting it into alcohol. It consists of round, single cells, each being

1/3000 of an inch in diameter.

CUB yeast under a microscope.

It is unicellular fungal micro-organism called ‘saccharomyces cerevisiae’. It

consumes sugars in the wort and converts them into alcohol and carbon dioxide. This

process is called fermentation. After fermentation, most of the yeast is removed.

The type of yeast strain used and the way it adjusts to a brewery creates a flavour

sometimes known as ‘house character in a beer. Each brewery guards the secret of the

type of yeast they use.

The by- products of yeast affect the taste of the beer. They make beers; spicy or

clove like, fruity or woody. Yeast that adds a little flavour is usually described as having

a ‘clean taste’

There are several types of yeasts. Some of the more common types of yeasts are listed below:



Wild Yeast

The yeasts in the atmosphere fermented the first beers. These yeast are called

‘Wild Yeasts’. In the medical period, brewers scooped the foam from one fermenting

batch and used it as a starter for the next batch. The foam comprises millions of cells of

yeast and the English brewers called it ‘Goodigood’. This method is still used to brew

lambic beers in Belgium. It is also used to make indigenous beers in Latin America, Asia

and Africa.

Lambic brewers leave their windows open to invite the wild yeast. Some lambic

brewers do not clean cobwebs and mould on the walls and casks where the beer ferments.

They do not disturb the environment because they believe that it may affect fermentation.

Wild yeasts leave many sugars and easters in the beer. This causes beers

fermented by wild yeasts to have a fruity flavour.

Ale Yeast

Ale yeast is top-fermenting yeast. During fermentation, the yeast cells from a

foamy layer at the top of the fermentation vessel. Ale yeasts leave behind sugars and

easters that give a fruity complexity and sometimes a buttery flavour of pale ale.

Brewers ferment ales in a tall, closed, cylindrical fermentor with a conical bottom,

The brewer then adds yeast from the original source to retain character of the beer.



During the conditioning phase, the beer carbonates and the remaining yeast falls from the

solution. Warm conditioning accents ale’s fruity flavours, while cold conditioning results

in a cleaner, rounder beer.

Larger Yeast

Larger yeasts are bottom-fermenting yeasts. Brewers in Germany found that beer

stored in icy caves remained good through summer partly because of the yeast that sank

to the bottom of the fermentor. These bottom fermenting yeast work best at five to nine

degrees centigrade and ferment more slowly than ale yeasts.

Larger yeast consume some sugars, which ale yeasts do not, This results in a

drier, cleaner, rounder and thoroughly fermented beer. Larger beers are less fruity than

ales.

When yeast is placed in liquid, food materials from the liquid enter the cell

through its outer covering. Inside the cell the foodstuff is changed by chemicals to other

material that is used to produce new cells.

The cells reproduce by budding, when a small protuberance appears on the

outside of the cell and grows slowly until it is the same size as the parent cell. Under

normal circumstances it then splits off and starts a separate existence.

The temperature affects the rate at which yeast cells bud, and under brewery

conditions the cells bud approximately every three hours.



WaterBeer consists of more than 90% water. Water supports the fermentation and the

distillation process and converts the final product into beer.

In the past, the minerals in the water greatly influenced the flavour of the beer,

Beers brewed in different places had different flavours and aromas due to the minerals in

the water there. This led to beer flavours and aromas that were specific to a region or

country and in turn, contributed to the emergence of certain classic beer styles.

The water in Pilsen (or Plzen) in Bohemia, for example, is extremely soft. Pilsner-

making breweries in other parts of the world soften the water they use, if it is not already

soft. The water in the town of Burton is high in calcium sulphate content, which boosts

the hop bitterness and dryness. These are typical characteristics of English pale ales.

Melbourne’s soft, high-quality water sets the standard for brewing Foster’s beer in nine countries including the brewing centres of Germany and England.

Some beer companies insist that soft water is the best while others maintain that the mineral salts and sulphates present in the water make the difference in the beer. This argument has not been resolved and probably never will be.

Nowadays, brewers chemically treat locally available water to create the desired

style of beer.



THE BREWING PROCESS

Brewing

Barley is grown throughout Australia – in Western Australia’s south west, South

Australia’s Eyre Peninsula, Victoria’s west, north east and Mallee; New South Wales’

north and Riverina, the Darling Downs of Queensland and Tasmania. Maltsers buy

barley from various grain boards which have purchased the grain from the growers.

Maltsers process it into a form suitable for brewing.

At the brewery the malt is cleaned, weighed and crushed to produce "grist". The

grist is mixed with hot water in a "mash tun" (tank) and allowed to stand at a temperature

which lets the starch from the malt convert into fermentable sugars. The mash is then

transferred to a "lauter tun" where the liquid is separated from the grain residue. This

sweet liquid is called "wort", (pronounced "wert".)



LAUTER TUN

The wort is transferred to another tank called the "kettle" where liquid sugars are

added and the mixture is boiled. During boiling, the protein material in the wort joins

together to form "trub". The trub is removed by transferring the wort to a whirlpool.

THE WORT KETTLE



WHIRLPOOL

Fermentation

After the trub is removed, the wort is cooled, and then transferred to a fermentor -

a large closed vessel.

WORT COOLER



FERMENTATION TANK

Yeast is then added which converts the sugars into alcohol and carbon dioxide

gas. During fermentation the yeast cells multiply many times. The carbon dioxide gas

which is released is collected for use later. Fermentation continues until only non-

fermentable sugars remain, when the fermenter is chilled to four degrees centigrade to

stop fermentation. Yeast settles to the bottom of the vessel and from here it is removed

for re-use, or sold and used to produce food products such as Vegemite.

Storage

Once the yeast is removed the beer is passed from fermentation to storage vessels.

During transfer the beer is cooled to minus one degree centigrade. Hop extract, which

gives beer its characteristic bitter flavour, is added at this stage, which permits greater

flavour control and enables the brewer to maintain a better taste consistency. The beer



stays in storage at this temperature, and any material which might impair the appearance,

flavour and shelf-life of the beer settles out.

Filtration

FILTERS

Following a set time in storage, carbon dioxide gas collected during fermentation

is added to give beer its characteristic head and sparkling taste. The beer is then passed

through a filtration system to remove surplus yeast and protein.



Pasteurisation

This is a process of heating and rapid cooling which prolongs shelf-life and destroys any bacteria or other organisms in the beer.

Canned and bottled beers are pasteurised in their containers, while draught beer is

pasteurised by means of a special heat exchanger.

A PASTEURISER

Packaging

BOTTLES All Carlton bottled beer is filled into single-use, recyclable bottles including 375ml stubbies and midnecks and 750ml bottles. The bottles are filled on rotary fillers at speeds of up to 1100 bottles per minute, sealed with a crown seal and heat pasteurised (except Carlton Cold Filtered Bitter).

All the bottles are filled with carbon dioxide prior to filling to exclude any

contamination by air. The bottle are then shrink-wrapped and/paced into cartons for

distribution.



CANSCans are filled on a rotary filler, up to 1000 cans per minute. The can is sealed by

a seamer which amalgamates the can and its lid/ The cans are then head pasteurised,

assembled into six-packs with hi-cone packaging and packed into cartons for distribution.

KEGSCUB uses 50L stainless steel kegs for distribution of bulk products. The keg can

be handled by a fully automatic cleaning and filling process. The kegs are collected,

returned to the brewery, where they go through an extensive cleaning process prior to

going through the fully automated sterilising and filling operation.

CUB’s packaging systems operate on a “Just In Time” basis – the supply of cans

and bottles from manufacturers is just in time for packaging so little stock needs to be

stored on site.

CUB runs a highly competitive organization and uses a blend of high technology

and world’s best work practices to maintain its position as Australia’s best and most

efficient brewer.



CARLTON COLD FILTERED BITTERCarlton Cold Filtered Bitter starts as other Carlton beers, in the wort complex.

Wort is formed and the liquid fermented with yeast in the fermenting tanks. After

fermentation the beer is cooled to sub-zero temperatures and passed to maturation

vessels. At this stage Carlton Cold’s unique hop extract is added.

Following maturation the beer is passed through a filter and carbon dioxide is

added. The chilled beer then passes through a series of micro filters which remove the

most minute yeast cells. Carlton Cold is not heat pasteurised. The beer is cold-filled into

clear glass midneck bottles using a state of the art filler that sterilised the bottle prior to

filling.

The filtered and sparkling beer is packaged into bottles, cans and stainless steel

casks, or kegs, ready for distribution around Australia or for export around the world.



Additives & processing aids

Additives

Under the Australian and New Zealand Food Standards Code, brewers are

permitted to use a very limited number of additives in beer. CUB may use the following:

Ascorbic Acid (Vitamin C)

Its use at low concentration can help reduce the rate of development of

undesirable flavours which occur because of low levels of oxygen picked up by beer

during packaging.

Sulphur Dioxide This may be used for the same reason stated above. The maximum addition of

sulphites permitted under the Australian and New Zealand Food Standards Code is

25mg/L of sulphur dioxide, with the actual level in CUB beers being approximately 10

mg/L (ppm). All fermented beverages are likely to have sulphur dioxide present as it is

produced in low concentrations (generally around 5 mg/L) by yeast.

Caramel Caramel may be used in small amounts to maintain consistency of colour.

Propylene Glycol AlginatePGA may occasionally be used to improve foam stability.



Processing AidsProcessing aids assist with processing but do not have a function in the final

product. These include:

Filter powders

Enzymes from fruits or micro-organisms used to improve quality or assist in

processing

Some salts, such as gypsum which improves the mashing process

Finings (a settling agent) assists filtration by helping settle yeast during beer

storage (before packaging)

Yeast nutrients which improve yeast performance and therefore fermentation

Currently CUB uses 4.4 litres of water to produce one litre of beer. Figure 1

shows the improvement that has been made in reducing consumption during the past

three years. The water that is not put into the beer is used for cleaning.

Brewing equipment has to be very clean in order to prevent any

contamination of the beer. CUB has to be very careful not to reduce the quality of the

beer when reducing water consumption.

Water consumption is reduced in several ways:

Improvement of process efficiency, this means that the cleaning processes are

changed so that they clean just as effectively but use less water. As a comparison,

this would be similar to replacing a high pressure shower nozzle with a low

pressure one. Each person could shower for as long, but each shower would use

less water.



Reuse of water where it is not critical that the water be clean.

Post Consumer WastePost consumer waste is the waste that is left over once a person who has bought a

product has finished with it and wishes to dispose of it. CUB’s post consumer waste

consists of glass bottles, aluminium cans, PET bottles, cardboard cartons and plastic

wrapping. If handled incorrectly, these materials have a potential to pollute our

environment, CUB recognises this so takes some responsibility in the fate of these

materials.

RecyclingDue to Health Regulations, beer containers (with the exception of kegs) can not

be reused. Instead CUB endeavours to use packaging materials that can be recycled

within the existing kerbside collection programs. Glass bottles, aluminium cans, PET

bottles and cardboard cartons are all recyclable and collected by council recycling.

Beverage Industry Environment Council (BIEC)BIEC is an industry association of Australian beer and soft drink manufacturers

and the suppliers of beverage packaging materials of which CUB is a member.

The purpose of BIEC is to make real environmental improvements on behalf of its

members. This is achieved through working to minimise post consumer waste from the

beverage industry and representing the beverage industry in environmental policy

processes.

To date BIEC has contributed to many worthwhile environmental programs:



Development and funding of kerbside recycling programs, including the “Do the

Right Thing” campaign;

Funding of the Keep Australia Beautiful Council; and

Assisting in recycling programs at Macquarie Island and Antarctic.

Greenhouse ChallengeThe Greenhouse Challenge is a Federal Government program aimed at

encouraging all companies in Australia to limit greenhouse gas emissions, and therefore

minimise the impact of global warming.

A Letter of Intent to join the Greenhouse Challenge was signed in April 1997 and

since then, CUB has developed a cooperative agreement to limit carbon dioxide gas

emissions by reducing energy consumption at CUB sites, particularly in the area of

production.

A national Energy Management Team was set up to coordinate Site Issues Teams,

which are identifying opportunities aimed at reducing energy use and costs associated

with it by 25 per cent over the four-year life of the project. This reduction will be

achieved via capital projects and most importantly through “the way we do things around

here” - the behavioural changes required by all personnel to developing an energy

management philosophy that becomes second nature.



Bear Manufacturing Process Stages With The Picture



Foster's Lager

Foster’s Lager is Australia’s original, full strength lager. Its signature full malt

character on the mid-palate blends well with a delicate creaminess and crisp, clean hop

finish, creating a perfect balance to the beer. Launched by the Foster Brothers in 1887,

this lighter European style lager became the beer of choice for Australian beer drinkers

creating a milestone in brewing history - largely thanks to the brothers' innovative

refrigeration process. Today, Foster’s Lager is one of the fastest growing, truly global

beer brands, available in more than 150 countries.

Style : Full Strength Lager

Alcohol : 4.9%

Carbs : 3.1 grams/100ml

Energy : 158 kilojoules/100ml or 40 cal/100ml.

Standard : 1.4 per 375ml, 3.1 per 800ml



Drink Available : 355 ml, 800 ml bottles and 375 ml cans


projects on Fosters Beer

Documents

Transcript of projects on Fosters Beer