Consultants Pvt Ltd.

MICRO-BREWERY PROPOSAL

FOR

FRUIT BEER

Corp office: A-24, Sector-65, NOIDA-201301, NCR. U.P. Tel:91 120-4208829

Email:beer@ambicons.com
 INTRODUCTION

Ambicon provides on-the-ground consulting for setting up Micro brewery or brewpub. We

have expertise in evaluating, optimizing and developing solutions. Ambicon consultants have
an average of more than 30+ years experience in executive positions, at end-user and vendor
corporations. Unlike other consulting organizations that have a high consultant to client ratio,
Ambicon engages seasoned executives on projects, keeping the number of clients at any one
time to a ratio of clients to analysts low. This assures a higher quality of service and more
personalized interaction. We offer turnkey projects of setting up brewery.

Your brewery project, like any other business venture, is one that must be researched
thoroughly and planned well in advance of your projected start up date.
 Beer from Micro Brewery

Our scope of work would be as follows:

Survey and Project report.
Location Selection.
Plant and Equipment supply and installations.
People recruitment, including Master Brewer and engineering staff.
Raw Material Supply.
Training.
 What makes a good beer

The Brewers of Europe are proud of the range and quality o their beer,
which includes ales, stouts, lagers, wheat beers, fruit beers etc.

Beer is made from wholesome ingredients, malted barley, hops, yeast and
water. All these are natural material which contribute to a healthy and
balanced diet.

Beer is 93% water and is a thirst-quenching long drink which is relatively

low in alcohol.

Moderate consumption of beer can provide essential vitamins and

minerals. It is high in potassium and low in sodium-the right balance for
healthy (low) blood pressure.

Like bread, which is also made from cereal, beer is an excellent source of
vitamins, which are essential for life. Indeed the malting (or sprouting)
process actually increases the nutritional value of the cereals used to
make beer. In particular beer is rich in B type vitamins, for example
Niacin, Riboflavin (B2), pyridoxine (B6) and Folate (B9). (The table on
page 7 shows the percentage of the daily intake of certain vitamins and
minerals found in a liter of beer).

Its low in calcium and is rich in magnesium, which may help to protect
against gallstones and kidney stone formation. This may be one reason
why daily consumption of a glass of beer has been shown to reduce the
risk of kidney stones by 40%.

People who drink beer moderately are protected from the bacterium
Helicobacter Pylori that is known to cause the majority of stomach ulcers
and may be a risk factor stomach cancer.

Beer is also source of soluble fiber, which is derived from the cell walls of
barley. Half a liter of beer contains on an average of 10% of the
recommended daily intake of soluble fiber and some beers can provide up
to 30%. Other than keeping you regular, this has a further benefit by
slowing down the digestion and absorption of food and reducing
cholesterol levels which may help to reduce the risk of heart diseases.

Final beer colour is largely derived from the level of kilning of the malt,
though colour development may also occur during the kettle boil due to
Maillard reactions and caramelisation. Barley malt proteins play a crucial role
in beer quality. They are the principle factors responsible for levels of beer
foam, its stability, creaminess and subsequent lacing. Proteins originating
from barley malt are also susceptible to interaction with tannins, which may
lead to the formation of undesirable hazes. Dextrins provide body and
mouth-feel, and together with different carbon dioxide levels help
characterize beer styles. Hops complement the malt, providing bitterness
and delicate hop flavor and aroma. A subtle use of hops will leave the malt
character to dominate the final beer, whereas more liberal hopping will
provide refreshing bitterness.
Fruit Beer (With alcohol Content between 0.35%)

Adding fruit to beers will add a new and unique twist of complexity to the beverage. A
raspberry wheat for example, would add a tart flavor as peach would add the smooth sweet
taste that we all associate with peaches in your brew. If you plan to add fruit to your brew,
it's highly recommended that your fruit is fresh.

The longer fruit is allowed to ripen from the time it has been picked, the greater the chance
that airborne bacteria can infect your batch.

Although the fruit will most likely be boiled with the wort, the precaution above is still highly
recommended. The process of adding fruit is simple. Crush, chop, or break up the fruit that
you are planning to use. Next, place the processed fruit into a sparging bag then let it steep
in the hot wort for five to ten minutes after the boiling has been finished.

When you are transferring your brew mixture to your primary fermenter, you may choose to
sparge your fruit with some added water to extract every last drop of essence from the fruit.

Always keep in mind that when you add fruit, you are adding additional sugar to your wort.
This added sugar concentration will affect your original and final specific gravity when you
measure it with a hydrometer.

Some fruits that you use are actually easier to work with than others. Raspberries for
example, may leave seeds in your primary fermenter if they aren't properly filtered. The
basic object to achieve a quality fruit beer is to capture the essence from the fruit then
remove all that remains before you start the primary fermentation.

Adding fruit to your microbrew will give your brew a unique taste. There are many brews out
there that take full advantage of fruit, many of which are extremely popular. Fruit can bring a
very refreshing taste, especially when it is brewed the right way.

For homebrewers all over the world, fruit is a nice addition to any microbrew. You can use
virtually any type of fruit you can think of, which is one of the reasons why fruit brewing is so
very popular. Just like wine, fruit can make any brew taste like a tropical paradise.

FRUIT BEER BREWING TIPS

So heres our advice for people wanting to add fruit to fermenting.

1. Freeze Your Fruit First (Usually)

Freezing breaks down cell walls which releases the flavour in to your beer. It also kills some
organisms that might otherwise compete with yeast and create off-flavours. If youre using a
fruit that tastes different after having been frozen (try testing this if you dont know), then
just try crushing or blending the fruit before adding it. Youll taste why.
2. Add the Fruit Between Primary and Secondary

Ferment your beer in the primary as normal. Then rack it to another primary fermenter and
add your fruit. You will need the extra head-space because the sugar in the fruit will restart
fermentation. After your fruit and beer have spent at least 2-3 weeks together, rack it to the
secondary (if you can count this would be the tertiary, but Im trying to keep the standard
brewing paradigm from collapsing under the weight of cherries and raspberries).

3. Screw Sanitation, Use Raw Fruit

If you have let the yeast do most of the work in your primary, you will be adding the fruit to
an environment (alcoholic and hoppy) which prohibits the growth of most organisms. Add a
healthy culture of highly-competitive yeast to the equation and the odds are in your favour
that you will have some damn good beer.

4. Sanitize Your Fruit

Its not as important as #3, but if you have fruit that tastes fine after a little cooking, then
quickly drop the fruit into boiling water to kill any competing organisms. But its not a big
deal.

5. Use Fresh, Locally Grown, In-Season Fruit

Fruit when it is in-season and locally grown is so much tastier than fruit from the grocery
store. Get the best you can and brew something else in winter.

6. Every Fruit is Different

Some fruit are easy to transfer in to beer. Ive done raspberry, cherry, and prune-plum beers,
but I hear apricot, blackberry, and apple can also be pretty good.

Some fruit disappear in a beer. Thanks to the advice of others, Ive avoided strawberry,
peach, and blueberry.

Some fruit lose essential flavour elements in beer. Like red-currants.

7. Use an Plain Yeast

You might be able to find a yeast that complements whatever fruit you are using. But, when
starting, use American Ale yeast and just enjoy the malt and fruit flavour without
complicating things.

Specific Fruit Quantities

Specific fruit quantities depend on the base beer. For a 23 L (5.5 gal) batches, here is some
limited advice based on my mistakes, er experience
Raspberry: About 0.9 kgs (2 lbs) gives you a very distinct fruit flavor in a raspberry wheat
beer.

Cherry: About 1.8 kgs (4 lbs) of half-sweet half-sour cherries produces a very balanced beer
on a Nut-Brown base.

Prune-Plums: 0.9 kgs (2 lbs) in a Stout puts the fruit and malt flavours in conflict. Try 0.45 kgs
(1 lbs) in a less full-flavoured beer.

Rhubarb: 0.45 kgs (1lb) in a Hefeweisen didnt work well. To get rhubarb beer to work try a
sweeter base beer and use less rhubarb.

Red-Currant: This falls under the lose essential flavour element category. I think it could be
made tolerable mixed in the right beer, with other fruit, but why?

If youve tried any other fruit, please add your experience in the comments.

Packaging

In the bottle shop of a brewery, returned empty bottles go through washers in

which they receive a thorough cleaning. After washing, the bottles are inspected
electronically and visually and pass on to the rotary filler. Some of these
machines can fill up to 1,200 bottles per minute. A "crowning" machine,
integrated with the filler, places caps on the bottles.

The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres
from end to end and able to hold 15,000 bottles) where the temperature of the
beer is raised about 60 C. for a sufficient length of time to provide biological
stability, then cooled to room temperature. Emerging from the pasteurizer, the
bottles are inspected, labeled, placed in boxes, stacked on pallets and carried by
lift truck to the warehousing areas to await shipment. Also in the bottle shop may
be the canning lines, where beer is packaged in cans for shipment. Packaged beer
may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six
months when properly stored. Draught beer, since it is normally sold and
consumed within a few weeks, may not go through this process. The draught
beer is placed in sterilized kegs ready for shipment.
 Fruit Beer Machinery List
Model No. Quan.
Cq-1.3

Lautor tun 1300L 1

sacchrifyMash kettle 1300L 1
system
Mash pump 3t/h 1
Combined pipes 1
Fruit Frequency invertor 1
Beer crusher 100kg/h 1
equipment 2
Heat exchanger 8m 1
Oxygen adder 1
Fruit miller 250kgh 1

Fermenting tank 1300L 8

FermentingValve pipe 1
tanks
Cooling pipe 1
Thermal meter -1050 1
Pressure meter 0.25MPa 1
Cool water tank 2000L 1
Cooling systemevaporator 1
regulator 8kw 1
Ice water pump 1

Pipe & valve 1

Power controlling 700500 1
Controllingcabinet.
systemMeter controlling 400500 1
board
Regulator board 300400 1
PLC control board optional
WashingWashing tanks 100L 2
systemMobile pump 3t/h 1
Valve & pipe 1
Relative toolsValves for standard One parcel 1
forby
installation and
maintenance

wrenches 2
Soft pipe 8, 32,25 1
 Quotation
Head Cost

Fruit Beer Plant Cost with PLC ( 1300 ltrs /day) INR 77,28,000

BOTTLE WASHING, FILLING, Sterilization, labeling machines, of ------

1800b/h: ( Can be used for both the plants, not included with this
proposal as included in other proposal)
Customs@19% (actual would be charged) INR 14,68320

Plant Cost INR 91,96,320

Installation Commissioning and Training
INR 15,00,000
Net Price INR1,06,96,320
Cost of Civil Construction is not included in the cost. Constructed Space
required total = 500 sqm

*Above cost is Inclusive of Packing Freight, Marine and Insurance.

* At the time of signing the contract a remittance of 3% of the estimated project cost would be forwarded
as signing amount.
* 60% of the plant cost would be payable with order.

* Project Time would be 4 months after completion of Civil Work.

* Payments would be made in favour of Ambicon Consultants Pvt Ltd, Noida India

Per 1000L beer we need

Power 95 kwhif heating by gas/oil, power need 80kwh

Water 5 M3-15m3

Malt 110kg

Hop 0.4kg

Worm 1kgfresh active 3 times every year)

Other Costs:
1. Any other Taxes like excise, VAT to be paid extra .
2. Stay at 5 star hotel (or equivalent facilities) for the installation team of
4 members and local conveyance are not included in the cost of
installation and commissioning.
3. Cost of essential spares required for 1 year: Free supplied for standby,
free service and guarantee for 12 months, after installation.
 4. Other Details:
1. Time required delivering after order confirmation: Normally
within 65days.
2. Installation Commissioning and Training period: 4 month
3. List of other supports required at site from the client end:
water, power, malt, hop, and yeast, small lifter for lifting tanks and
5 skilled helpers and one operator (Science Graduate).
4. Main material is stainless steel SS 304#.
5. List of Equipment attached.

Payment Terms:

Through irrevocable transferable divisible Letter of Credit paid at site in favor

of M/s Ambicon Consultants Pvt Ltd, New Delhi) payable in two
installments as follows:

60% of the plant cost along with confirmed order.

40% of plant cost before delivery on your Inspection/competent
authority.
Transfer of funds for Installation Commissioning and Expert fee in
advance.

Exclusions:

All Civil Constructions at Site

This offer does not include interiors
All Electrical and plumbing at site
Preparation of site as per layout provided.
Water softening plant of 5000 liters/day (cost not included)

This offer is valid for 60 days from the date of issue of this email.

Hope the above details satisfy your requirements. Please confirm the above by
email so that further process of ordering can be taken care.

With regards

for Ambicon Consultants

Sandeep Bhatnagar