Beer Labels / Production of labels for BEER
Production of beer labels by YANEV PRINT EOOD
Yanev Print EOOD produces beer labels with different details, elements and complexity of implementation.
We can offer the full range of labels for labeling beers and other types of bottles that require a label.
Our customers are both large breweries and small craft breweries.
We are especially proud of the labels we produce for Glarus beers.
Glarus Craft Brewing's beers are influenced by the most successful beer styles to be found around the world, especially those from Great Britain, Belgium and America. At the same time, each of our beers is based on unique recipes and combinations of malt, hops and yeast!
We can add that added value you want for the quality presentation of your production.
Our advantages:
1. All label printing technologies under one roof.
2. We work with the best manufacturers of self-adhesive materials in Europe.
3. We work with new machines of the latest generation with UV curing inks.
4. Short execution time - 5-7 working days.
5. Qualified and cohesive team of professionals.
6. Personal treatment to each customer and to each order.
7. Professional design by designer artist
We specialize in printing labels on a roll.
We have 5 new roll label machines - 2 pcs. offset, 2 pcs. flexo print and 1 digital print.
With these machines, we cover the entire range of labels – cosmetic, wine, food industry, household chemicals, pharmacy, etc.
We are also ISO 9001:2000 and ISO 14001:2015 certified.
-----------------
History of beer and brewers
Once upon a time.
Beer is the oldest recorded recipe in the world. The ancient Egyptians first documented the process of boiling papyrus scrolls around 5000 BC. These first beers were brewed with dates, pomegranates and other local herbs and were probably quite strong by today's standards. The Egyptians used beer for religious ceremonies, with the pharaoh scheduling the brewing and distribution to the masses. We could call the pharaohs the first "master brewers" (or you can call the current brewmasters the pharaohs if you like). Before the Egyptians, the primitive cultures of Mesopotamia are thought to have been the first brewers, although they didn't bother to write anything down (this was around 10,000 BC). All they left behind were barley scraps and bowls of leftover beer. This residue is likely the residue of a grain mash that has been naturally fermented with wild yeast, imparting an intoxicating effect to the user.
Beer arrived in the New World with the first European colonists. According to the writings of European settlers, the reason they landed at "Plymouth Rock" was because they ran out of beer. In fact, the first permanent structure they built was a brewery. And Americans have been making beer ever since. Both New York and Philadelphia were centers of early brewing in America: New York alone had 18 breweries in 1810.
Almost all early American beers were based on the English style with which the colonists were familiar. This began to change after 1800 when wave after wave of new immigrants came from northern and central Europe, bringing with them new tastes typical of Germany and the Czech Republic. Very quickly these light, clean tasting beers replaced the darker, heavier ales.
How beer is made
Beer production technology has changed significantly over the centuries and even today is not the same everywhere. But in general, almost all types of beer have four main ingredients: barley, hops, water and brewer's yeast. The whole brewing process can be divided into four stages: preparation of malt, preparation of wort, fermentation of the wort and aging of the beer.
Preparation of malt. During this stage, the barley is sorted, weighed and cleaned. Then it is soaked in water so that it germinates. Germination lasts between five and seven days at a temperature of about 14°C. The end product of this process is called green malt, which is moved to special dryers. There, the moisture content of the green malt is reduced to 2–5 percent so as to stop germination. After drying, the sprouts are removed from the malt and it is ground. Then it is ready for the next stage.
Preparation of wort. Ground malt is mixed with water to produce a malt slurry, which is then gradually heated. At a certain temperature, enzymes begin to convert starch into simple sugars. This stage lasts more than four hours and finally wort is obtained, which is then purified by filtration. The next step is boiling, which stops the action of the enzymes. During brewing, hops are added to the wort, which gives the beer its characteristic bitterness. After about two hours of brewing, the wort is cooled to a certain temperature.
Manufacturing process
The basis of the brewing process is the conversion of the starch from the source material into a sugar solution called wort, which in turn becomes the alcoholic beverage beer through fermentation carried out by brewer's yeast.
The first stage, in which the wort is prepared by mixing malt with warm water, is called mashing.
Mashing takes about 1-2 hours, during which the starch turns into sugars, after which the wort is separated from the malt. After draining, the malt is further washed to extract as much fermentable liquid as possible. With multiple washings, each subsequent stage results in a weaker wort and hence a weaker beer.[58] Most modern breweries use a continuous process and collect the output wort and wash water at the same time.
After filtering the wort, it is placed in a special vessel and boiled, usually for about 1 hour. During the brewing process, some of the water in the wort evaporates, but the sugars and other more volatile components remain in the mixture. Boiling also destroys residual enzymes left over from the mashing stage. During brewing, hops are added to the mixture, which gives it bitterness, flavor and aroma. This can be done at different stages of brewing, including more than once. The longer the hops are boiled, the more bitterness it imparts, but also the less flavor and aroma remains in the beer.
After brewing, the wort is cooled and prepared for fermentation. In some breweries, it sits for a while in a vessel with hops, which intensifies the hop flavor and acts as a filter. The wort is then moved to a fermenter, where brewer's yeast is added to it. The fermentation process turns the wort into beer, which takes anywhere from a week to months, depending on the type of yeast and the strength of the beer. In addition to converting the sugars into ethanol, this process also settles the fine particles in the wort to the bottom of the vessel. After fermentation is complete, the yeast also settles, leaving the beer clear.
Sometimes fermentation takes place in two separate stages, primary and secondary. After most of the alcohol has been formed in primary fermentation, the beer is moved to a new vessel where secondary fermentation takes place. This is done when the beer needs to be stored longer or greater clarity is sought.
Packaging
After the end of fermentation, the beer is bottled, most often in glass or plastic (PET) bottles, aluminum cans, kegs and barrels.
In recent decades, the use of plastic PET bottles and cans has been increasing. They are cheaper for manufacturers because they are disposable packaging, but they pollute the environment and can even be dangerous to health. PET plastic (polyethylene terephthalate – the material most bottles are made of) contains chemicals that, when bottles are exposed to high temperatures or when beer is stored in PET plastics for longer periods of time, can be released into the the beer.[63] It is no coincidence that the shelf life of the same beer in a glass bottle and in a PET bottle differ significantly. Apart from that, breweries, as a rule, pour their worst quality beer in PET bottles.
Beer in cans acquires a specific metallic taste. This is due to the enamel that covers the inner surface of the cans. In addition, in order to increase the shelf life of beer, various stabilizers and preservatives are added to the cans. Kens are mostly characteristic of America and developing countries.
Kegs have nothing to do with cans. Kegs are made of stainless steel with a chrome-nickel coating, which significantly extends the shelf life of beer and guarantees the biological safety of beer. And above all, kegs do not have an enamel coating on the inside, which can dissolve in the beer and spoil the taste.
A survey conducted in 2010 shows that the overwhelming majority /88%/ of European consumers prefer glass packaging over other packaging materials as contributing to a healthy lifestyle. One of the main advantages of glass is that it is inert, i.e. it does not interact with the contents and does not change the beer stored in it.
A major problem with packaging in Bulgaria is the lack of a deposit system and the reluctance of commercial establishments to buy empty glass and plastic packaging. However, the introduction of the deposit system is being resisted by the separate collection organizations, as they will lose some of their business this way.
Brewing industry
The biggest beer markets are China, USA, Germany, Russia and Brazil. The country with the highest consumption of this type of alcohol per capita is the Czech Republic (161.2 L per capita in 2006)
The Union of European Brewers published a study "The Brewers of Europe" on 16 January 2006 with the following statistics on beer consumption per capita in the countries of Europe (in litres)